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Disney Cruise Line Summer Recipe: Yellowfin Tuna

posted on August 12th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Serving fish can be intimidating since it is so easy to overcook. That’s one of the reasons I love our recipe for yellowfin tuna, since all it takes is a quick sear on both sides. Complemented with a delicious ponzu glaze, bok choy, soybeans and rice noodles, this Asian-inspired meal is yet another way we bring flavors from around the world onboard the Disney Cruise Line ships!

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Yellowfin Tuna
Serves: 4
Skill Level: Moderate
Time: 1 hour

Ingredients

  • 4 yellowfin tuna steaks (¾ cup ea.)

Vegetables

  • 1 bok choy
  • ½ cup soybeans
  • sesame oil
  • salt and pepper

Ponzu Glaze

  • 1 cup ponzu sauce
  • 1 tbsp. hoisin sauce
  • ½ tsp. ginger
  • 1 tbsp. rice wine vinegar

Rice Noodles

  • 1 lb. rice noodles
  • ¹/³ cup olive oil
  • 3 quarts water
  • salt and pepper for seasoning

Garnish

  • 1 tsp. black sesame seeds (toasted)

Tuna Steak

  1. Sear the tuna steak in a heated skillet with olive oil on both sides
    (approx 1 minute each side).

Bok Choy and Soybeans

  1. Heat with olive oil in a medium skillet. Sauté bok choy and soybeans for 2–3 minutes.
  2. Season with salt and pepper. Set aside.

Ponzu Glaze

  1. Add the ingredients to a hot saucepan and reduce until thick.
    If necessary, use a little cornstarch to thicken. Set aside.

Rice Noodles

  1. In a medium stock pot, bring water, olive oil and salt to a boil. Drop noodles in and watch closely (they cook very quickly).
  2. Splash with seasoned iced water to cool. Set aside.
  3. When ready to serve, reheat in a pan and season with salt, pepper and black sesame seeds.

Assembly

  1. Lay the tossed vegetables on the center of the plate.
  2. Roll the rice noodles on a fork and place on top of the vegetables lengthwise.
  3. Gently lay the tuna steak against the noodles.
  4. Spoon the ponzu glaze onto the bottom of the plate.
  5. Garnish with a light sprinkle of sesame seeds.

For more summer recipes from Disney Cruise Line, visit the posts below:

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Plan Ahead for 3rd Annual ‘Great Irish Hooley’ August 29-September 1 at Downtown Disney

posted on August 12th, 2014 by Pam Brandon, Disney Parks Food Writer


What a perfect way to celebrate Labor Day all weekend long – the annual Great Irish Hooley music festival rocks the house at Raglan Road Irish Pub & Restaurant in Downtown Disney.

A “hooley” is a traditional Irish social celebration, and this one combines live music, cool step dancing (you can even learn a few steps) and authentic tastes for a trifecta of fun all in one convivial spot.

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Live music begins at 4 p.m. Friday, August 29, and at noon Saturday, August 30 through Monday, September 1 and continues throughout each day and night. This year’s Hooley band lineup includes:

Scythian- A headliner on the Celtic festival circuit and equally at home in rock venues – the band will release a fan-funded album, “Jump at the Sun,” this month.

The Raglan Rebels- Ireland’s best up-and-coming young band with traditional and modern songs and ballads.

Drops of Green- An exciting new ballad group from the heart of Ireland.

The Brayzen Heads- A popular duo on guitar and banjo playing Raglan Road regularly.

The West Coast Trio- From Connemara, playing traditional and contemporary Irish songs on accordion, flute and guitar with plenty of reels and jigs.

Just tap your toes to the music or get up and dance – from Saturday to Monday there will be free workshops, “From Our Roots to Riverdance,” led by renowned Irish dancer and choreographer Ronan McCormack of the original Riverdance cast. Or try a little “ceili” (kay-lee), a precursor to line dancing, with the award-winning Raglan Road Dancers. The complete entertainment schedule is at www.raglanroad.com.

Of course we think the authentic Irish cuisine at Raglan Road is the best part of this Hooley. Go for classics like beer-battered fish and chips or shepherd’s pie, or try something more contemporary like their butternut squash risotto with shiitake mushrooms, arugula and Parmesan. They also offer gluten-free options (including fish and chips).

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We know we’ll be there for an early (8:30 a.m.) brunch on August 30, when big-screen TVs will be tuned to the University of Central Florida-Penn State Croke Park Classic football season opener taking place in Dublin, Ireland. Start the game with a Guinness, signature Bloody Mary or other favorite morning brew or beverage. Brunch guests can tuck into the chef’s Full Irish Breakfast featuring sausage, black and white pudding, bacon, roasted tomato, mushrooms and fried eggs with potato “roasties.” Smoked salmon omelette and pancakes with crème fraiche, maple syrup and berry compote also are on the menu. Hooley music begins right after.

For reservations, call 407-938-0300.

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New Delicious Breakfasts Sips, Tastes at Disney’s Animal Kingdom

posted on August 11th, 2014 by Pam Brandon, Disney Parks Food Writer


If you’re headed to Disney’s Animal Kingdom for an early-morning safari, here are delicious new reasons to wait and have breakfast at the park.

New Delicious Breakfasts Sips, Tastes at Disney’s Animal Kingdom New Delicious Breakfasts Sips, Tastes at Disney’s Animal Kingdom

Just for grown-ups, we’ll start with four new morning pick-me-ups at Dawa Bar in Harambe Village, all inventive variations on the classic brunch cocktail, the Bloody Mary. The Discovery Island Bloody Mary is Grey Goose Vodka, Bloody Mary mix, lime juice and olive juice, garnished with parsley and a skewer of mozzarella cheese, tomato, basil and stuffed olive. The Dawa Bloody Mary kicks up the heat level with Worcestershire sauce and horseradish, and is garnished with fresh basil and a skewer of truffle and blue cheese-stuffed olive and prosciutto. The Asian Bloody Mary adds spicy kimchee-sriracha puree and is garnished with Asian slaw (cucumber, carrot, daikon radish) and tandoori shrimp. Finally, the African Bloody Mary is finished with spicy African berbere sauce and garnished with berbere-rubbed beef jerky, celery stalk, carrot and parsley.

All four drinks are $9.50.

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At Pizzafari in Discovery Island, our favorite new healthful breakfast is the Ancient Hot-Grain Cereal, a hearty bowl of oatmeal, barley and quinoa simmered with spices and topped with salted caramel crumble ($3.99).

New Delicious Breakfasts Sips, Tastes at Disney’s Animal Kingdom New Delicious Breakfasts Sips, Tastes at Disney’s Animal Kingdom

Also at Pizzafari, the new multi-grain breakfast croissant is stuffed with egg whites, fresh spinach, provolone cheese and vegetable chutney, with a side of breakfast potatoes ($7.49); the hearty breakfast burrito has a filling of scrambled eggs, sausage, peppers, cheese and salsa ($6.49). The kids’ breakfast pizza starts with a flatbread that’s topped with scrambled egg, chopped bacon and Cheddar cheese ($4.99); the kids’ breakfast platter is a generous combo of scrambled eggs, turkey sausage, breakfast potatoes and multigrain hot cereal ($4.99).

The breakfast offerings at Pizzafari are part of the Disney Dining Plan.

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Limited-Edition Prints to Celebrate the Haunted Mansion 45th Anniversary at Disneyland Park – It’s a Meal ‘To Die For’

posted on August 8th, 2014 by Pam Brandon, Disney Parks Food Writer


Starting Saturday, August 9, through October 31, Disneyland Food & Beverage gets in on the fun of the Haunted Mansion 45th anniversary at Disneyland park with some really fun collectibles. Start with these four charming prints on canvas: Minnie Mouse at Rancho del Zocalo Restaurante; Mickey Mouse and pals at River Belle Terrace; Daisy Duck at Plaza Inn; and Goofy at French Market Restaurant.

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The Disney characters are in their finest Haunted Mansion attire in an ode to the stretching room at the beginning of the attraction.

The prints are just $5 with each single purchase of $30 or more (before tax). Supplies are super limited and available during regular operating hours.

Our favorite eats at each spot? Give us the enchiladas, tacos or the classic Caesar salad at Rancho del Zocalo Restaurante, featuring authentic Mexican food. At River Belle Terrace, it’s Huck’s slow-roasted beef with horseradish or the Messy Mississippi barbecued pork sandwich. We head to Plaza Inn for that perfectly fried chicken with mashed potatoes and a buttermilk biscuit. At French Market Restaurant, give us the Boudin Bakery sourdough boule with chowder or the Na Awlins Salad with yams, apples, caramelized pecans, lentils and tart cherries with a citrus vinaigrette.

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More Haunted Mansion fun is the souvenir popcorn bucket with all four prints, available at the New Orleans Square popcorn cart. And the souvenir travel mug, available at all New Orleans Square locations – this one shows Mickey Mouse as the famous Hatbox Ghost and Minnie Mouse as Constance the bride, while “grim grinning ghosts come out to socialize.”

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Chocolate, Peanut Butter and Banana French Toast from Disney’s PCH Grill at Disneyland Resort

posted on August 5th, 2014 by Pam Brandon, Disney Parks Food Writer


Next in our Delicious Disney series, Chocolate, Peanut Butter and Banana French Toast from Chef Mark Buan at Surf’s Up! Breakfast with Mickey & Friends at Disney’s PCH Grill in Disney’s Paradise Pier Hotel at the Disneyland Resort.

Chef calls it French toast, but it’s more like a bread pudding made with rich challah, a traditional Jewish yeast bread sweetened with honey. And is there any more perfect combo than chocolate, peanuts and sweet bananas? It’s perfect for a breakfast buffet, or we’d serve it for dessert with a generous drizzle of warm chocolate sauce.

Chocolate, Peanut Butter, Banana French Toast
Serves 4

Ingredients

  • 8 thick slices day-old challah bread
  • 2 ripe bananas
  • 1/4 cup chocolate chips
  • 1/2 cup creamy peanut butter
  • 6 eggs, lightly beaten
  • 3/4 cup low-fat chocolate milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Chocolate syrup and powdered sugar, optional

Assembly

  1. Preheat oven to 350ºF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.
  2. Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.
  3. Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.
  4. Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.
  5. Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.
  6. Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired.
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Disney Cruise Line Summer Recipe: Smoked Salmon Carpaccio

posted on August 5th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


How often do you enjoy a multi-course meal for dinner? On a Disney cruise, you have the chance to every night! Appetizers are just as important to us as our entrees (and desserts!), so today I want to share with you one of my top choices for the first course – smoked salmon carpaccio. Topped with capers, shallots, pink peppercorns and dill honey mustard, believe me, it’s as tasty as it looks!

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Smoked Salmon Carpaccio
Serves 4
Skill Level: Easy
Time: 30 minutes

Ingredients

  • 8 oz. smoked salmon
  • 2 tbsp. capers
  • 1 tbsp. pink peppercorns
  • 2 tbsp. shallots (finely chopped)
  • 1/3 cup dijon mustard
  • 1/4 cup clear honey
  • 1 tbsp. picked dill for honey mustard
  • 1 tsp. picked dill for garnish

Dill Honey Mustard

  1. Finely slice the fresh dill and mix with the honey and mustard. Chill until time to serve.

Assembly

  1. Lay the smoked salmon on the plate, slightly overlapped, to create one uniform layer, leaving ½ inch of space between the fish and plate rim.
  2. Neatly arrange the finely chopped shallots, capers and pink peppercorns on top of the smoked salmon in an even pattern.
  3. Using the tip of a teaspoon, place 8 dots of the dill honey mustard on top of the smoked salmon in an asymmetrical pattern and garnish with the picked dill as per picture.


For more summer recipes from Disney Cruise Line, click the links below:

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New Magical Flavors From Joffrey’s Coffee and Tea, Inspired by Disney Parks & Resorts

posted on August 4th, 2014 by Pam Brandon, Disney Parks Food Writer


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Coffee fans, rejoice! Joffrey’s Coffee and Tea Company is introducing nine new coffees – Disney Parks and Resorts Specialty Coffee Collection, a collaboration with Joffrey’s head roastmaster and some of the top Disney chefs.

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We love the pretty packaging almost as much as the 100 percent Specialty Grade Arabica coffee. From Walt Disney World Resort, there’s a new coffee for Tusker House Restaurant at Disney’s Animal Kingdom, The Hollywood Brown Derby at Disney’s Hollywood Studios, The Wave … of American Flavors and California Grill at Disney’s Contemporary Resort, Cítricos and Narcoossee’s at Disney’s Grand Floridian Resort & Spa and Yachtsman Steakhouse at Disney’s Yacht Club Resort. At Disneyland Resort, both Napa Rose at Disney’s Grand Californian Hotel and Steakhouse 55 at the Disneyland Hotel have their own special coffees.

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Best of all, since you can’t wake up at Disney every morning, you can order the special blends online at http://www.joffreys.com/DisneyParksandResorts.

Based in Tampa, Fla., Joffrey’s was one of the first specialty roasters in Florida, and their relationship with Disney began in 1995 with a single kiosk at Disney’s Typhoon Lagoon Water Park at Walt Disney World Resort.

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Disney Cruise Line Summer Recipe: Orange Cilantro Marinated Flank Steak

posted on July 30th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Disney cruisers have been savoring the flavors of South America while sailing throughout the Mediterranean and Caribbean. One of my favorite Latin America-inspired dishes is our zesty Orange Cilantro Marinated Flank Steak.

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If you’re looking to grill up something different for your next summer barbecue, this recipe is absolutely one to try. The flavors of our citrus marinade, complemented by our spicy chimichurri sauce, will no doubt leave your mouth watering to be back on a Disney cruise!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Orange Cilantro Marinated Flank Steak
Serves: 8
Skill Level: Moderate
Time: 24 hours

Ingredients

  • Whole 6lb flank steak

Marinade

  • 1 bunch cilantro (finely chopped)
  • 5 oranges (juiced and zested)

  • 4 tbsp. brown sugar
  • 
2 bay leaves
  • 2 tsp. ground cumin

  • 2 tsp. dried oregano

  • 2 tsp. dried thyme

  • 2 tsp. ground pepper

  • 1 onion (roughly chopped)
  • 1⁄2 cup distilled white wine vinegar
  • 1/3 cup vegetable oil

Chimichurri

  • 2 tbsp. bunch parsley (finely chopped)

  • 2 tbsp. picked oregano (finely chopped)

  • 2 garlic cloves (crushed)
  • 1 white onion (finely chopped)
  • 2 tbsp. olive oil

  • 1/3 cup mil red wine

  • 1 lime, juiced

  • 1 tbsp. salt

For the Marinade

  1. Place all the ingredients in a blender except the vegetable oil.
  2. Once blended, place in a mixing bowl and whisk in the vegetable oil.
  3. Cover the flank steak completely with the marinade.
  4. Marinate for 24 hours.

For the Flank Steak

  1. Remove the flank steak from the marinade.
  2. Sear both sides on a griddle or pan, place on a baking tray and place into a preheated oven* at 320 degrees for 10 minutes or until medium rare.
  3. Remove and rest before carving.

*Can also be done in a covered barbecue grill.

For the Chimichurri

  1. Mix all the ingredients together and serve as a side with flank steak.

For more summer recipes from Disney Cruise Line, click the links below:

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Delicious New Tastes for ‘Legends of Frontierland: Gold Rush!’ at Disneyland Park

posted on July 30th, 2014 by Pam Brandon, Disney Parks Food Writer


Frontierland or Rainbow Ridge – Have you chosen your alliance in Frontierland at Disneyland park? “Legends of Frontierland: Gold Rush!” lets you become part of a Wild West story – and you know there’s food involved.

With stations throughout Frontierland like the Sheriff’s Office and Jail, the Hideout, the Trading Post, a Telegraph Station and a game of cards and more inside Golden Horseshoe, you can create a character (are you a peacekeeper or an outlaw?) and interact with cast members in really fun ways. (See Erin Glover’s earlier post on the Disney Park Blog.)

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All that running about works up a thirst, and L.B.’s Extraordinary Elixirs includes three soft drinks worth a sip: Knowledge, a tea infused with lime, passion fruit, vanilla and a “zap of pureed ginger – for smarts”; Luck, a tea infused with apple, cotton candy, lime, lemongrass and mint, all stirred with a lucky horseshoe; and Charm, lite lemonade infused with desert pear, blackberry and “Tabasco for personality plus.” We’ve heard that they each grant mystical power to citizens of Frontierland and Rainbow Ridge.

Over at the Golden Horseshoe, there’s a new “secret” menu (wink, wink) and they’ve doctored up the root beer in three flavors – one with wild raspberry (Wild style), one with toasted marshmallow flavor (Campfire style), one with vanilla (Plain Jane) and one with caramel (Eureka style). And if you really want to live life on the edge, go with “Outlaw Style” toppings for chili fries, the chili bread bowl or the crispy chicken salad – that means you add a mixture of black beans, roasted white corn, red onion, serrano chiles, tomato, green, red and yellow peppers, garlic, cilantro, Tabasco, olive oil and lime. (It’s worth a taste.)

That’s plenty of Wild West grub to keep you fired up for all the Frontierland fun!

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Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

posted on July 30th, 2014 by Pam Brandon, Disney Parks Food Writer


The Disney chefs love to tinker in the kitchen, and especially enjoy creating new tastes for guests with allergies.

One of our favorite new tastes is the gluten-free naan bread at Sanaa at Disney’s Animal Kingdom Lodge—you won’t find it on the menu, but when guests with gluten allergies ask to speak to the chef, it’s one of the options for Indian-style bread service (for those fabulous chutneys and sauces), open-faced naan sandwiches at lunch and the kid’s meal cheese pizza.

“Chef Jonathan Dove has a great passion for creating items to accommodate special diet needs, as his wife has a gluten allergy,” says Chef David Njorge. Creating a gluten-free naan became a priority, and Chef Jonathan worked with Chef Amanda Lauder to come up with their delicious version of the classic Indian flatbread.

Chefs Add More Gluten-Free Goodies to Walt Disney World Menus Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

“As culinary cast members, we leave our legacy daily in the way we interact with our guests and our fellow cast members, go above and beyond, and sprinkle pixie dust,” says Chef David.

A couple more new gluten-free menu items we’ve recently discovered: the angel food cake with seasonal fruit compote at Captain’s Grille at Disney’s Yacht Club Resort (which is always on the menu, not a special order), and the hot beignets at Sassagoula Floatworks and Food Factory at Disney’s Port Orleans French Quarter Resort. At Sassagoula they fry the beignets separately, so it’s a rare opportunity for guests with celiac disease or gluten allergies to have those hot, fresh little squares of fried dough.

Chefs Add More Gluten-Free Goodies to Walt Disney World Menus Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

And if you’re too far away for a hot order from Disney’s Port Orleans Resort, here’s the recipe so you can try at home.

Gluten-Free Beignets
Makes 20 beignets

Ingredients

  • 1/2 cup plus 2 tablespoons warm water (100°F)
  • 1 1/2 teaspoons dry active yeast
  • 1/2 cup plus 2 tablespoons apple juice
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons sugar
  • 2 1/2 teaspoons powdered gluten-free egg replacer
  • 1/4 teaspoon salt
  • 1/2 teaspoon canola oil
  • Pinch ground cinnamon
  • 1 pound gluten-free pizza crust mix
  • Confectioners’ sugar for finishing

For the beignets

  1. Combine warm water and yeast in a small bowl; set aside 5 minutes.
  2. Combine apple juice, applesauce, sugar, egg replacer, salt, oil, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined.
  3. Add pizza crust mix, 1/4 cup at a time, until soft dough forms (you will not use all of mix). Turn dough out onto a work surface dusted with remaining pizza crust mix. Knead until dough is no longer sticky but still soft.
  4. Roll dough to 1/4-inch thickness, and cut into 2×3-inch pieces. Set aside at room temperature for 20 minutes.
  5. Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
  6. Lightly press beignets to flatten slightly.
  7. Add a few beignets to oil; fry until golden brown on both sides, turning once.
  8. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  9. Dust with a generous amount of confectioners’ sugar before serving.

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