Sure, the Epcot International Food & Wine Festival has just begun but we’re not waiting to give you a taste of what’s to come in October. The Disney Parks Blog has an early peek at a few of the more than 250 amazing chefs scheduled to appear during the six-week event.
Our first featured chef is a Festival favorite. Chef Robert Irvine from Food Network’s “Dinner Impossible” will be demonstrating his cooking for a third year on October 25. We’ve posted video showing some of his secrets on preparing Green Peppercorn Steak au Poivre.
Green Peppercorn Steak Au Poivre
3 tbsp. butter
1 tbsp. neutral oil, such as canola or grapeseed
Salt and coarsely ground black pepper
4 tenderloin steaks, each about 6 – 8 ounces
2 shallots, chopped
2 tbsp. canned green peppercorns
1 tbsp. Dijon mustard
2 tbsp. cream
1 cup demi-glace (brown sauce)
Preheat the oven to 200 degrees F (so you can keep the steaks warm).
Put 2 tablespoons of the butter and oil in a large skillet and turn the heat to medium-high. Season the steaks with salt and pepper. When the butter melts, add the steaks and turn the heat to high. Sear on the first side for about 3 minutes, then turn and sear on the second side for 2 – 3 minutes. Lower the heat and cook until just short of your chosen level of doneness, about 7 minutes total for medium-rare. Remove to a utility platter and keep warm in the oven whilst you make the sauce.
Pour out any fat from the skillet leaving the brown bits in there. Add the remaining butter and shallots and cook over medium-high heat, stirring occasionally, until the shallots are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
Pour the sauce over the steaks and serve.
We’re also celebrating with more of our favorite cooks — the Deen Brothers. Jamie Deen and Bobby Deen will appear on October 3 at the Epcot International Food & Wine Festival. They’ll be hosting a “Family and Friends in the Kitchen” three-course lunch. But first they’re sharing their aunt’s recipe for Tomato, Cucumber and Onion Salad.
Aunt Peggy’s Pickled Cucumber, Tomato, and Onion Salad
Our Aunt Peggy doesn’t serve a meal without this delicious salad (We make a version of it to serve at The Lady & Sons restaurant). She sometimes makes a variation with banana peppers or bell peppers added in. It’s such a simple, healthy side, and all you need to get dirty is your cutting board and one bowl. Its fresh garden flavor is a terrific complement to just about any main course, but we especially like it with the Honey Mustard Baked Chicken in our newest book, “Take It Easy,” or any kind of pork chop.
1 pound cucumbers (about 3 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley
1 teaspoon apple cider vinegar
1 teaspoon olive oil
Salt and freshly ground black pepper to taste
In a bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt and pepper. Let the salad stand for 10 minutes before serving.
Serves: 4 to 6
Culinary demonstrations will be held daily during the International Food & Wine Festival for a fee. Our Festival Welcome Center has more details.