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Recipe for Disney Cruise Line’s De La Costa Cream Cheese Flan

posted on July 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


When the transformed Disney Magic sets sail this October, guests will be treated to a brand-new dining experience at Carioca’s, a restaurant named after Donald Duck’s parrot pal in “The Three Caballeros,” Jose Carioca. Latin influences will be apparent not only in the design of the room, which is inspired by the vibrancy of Rio de Janeiro, but also in many of the new menu items.

Today I want to introduce to you one of the delicious desserts in Carioca’s, De La Costa Cream Cheese Flan. Made with cream cheese, caramel and a sweet reduction sauce, and garnished with bananas and raspberries, there’s no doubt this dessert will be a guest favorite.

Give it a try yourself at home, and then be sure to taste this sweet indulgence when you sail on the re-imagined Disney Magic!
Disney Cruise Line’s De La Costa Cream Cheese Flan

De La Costa Cream Cheese Flan with Pedro Ximenez Reduction Sauce

Caramel Base
1 cup granulated sugar
1/4 cup water

Cream Cheese Flan
8 ounces cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 cup whole milk at room temperature
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
Pinch coarse salt
Boiling water, for water bath

Pedro Ximenez Reduction
1/2 cup Pedro Ximenez wine (sweet wine)
1/2 cup sugar

Garnish
Sliced bananas
Raspberries

For caramel base:

  1. Place a 10-inch round cake pan on top of a folded dishtowel set inside a medium roasting pan. Set aside.
  2. Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar dissolves. Brush sugar crystals from sides of pan with a wet pastry brush.
  3. Boil, swirling pan and occasionally brushing down sides of pan with wet pastry brush, until mixture is golden brown, about 5 to 6 minutes.
  4. Remove from heat and pour caramel into the bottom of the prepared cake pan. Cool to room temperature.

For cream cheese flan:

  1. Preheat oven to 350°F.
  2. Beat cream cheese in an electric mixer fitted with a wire whisk until smooth. Gradually beat in sweetened condensed milk, evaporated milk, and whole milk until smooth, scraping sides and bottom of bowl. Slowly add in eggs and the egg yolks, beating until completely combined. Stir in salt and vanilla extract.
  3. Pour mixture over caramel in prepared cake pan set inside the roasting pan. Open oven and place the roasting pan on the center oven rack. Carefully pour boiling water into roasting pan until water reaches halfway up the cake pan.
  4. Bake until a knife inserted into the center of the flan comes out clean, about 1 hour. Cool in water bath; when cool enough to handle, remove cake pan and cool completely. Refrigerate overnight or at least 6 hours before serving.

For Pedro Ximenez reduction:

  1. Combine sugar and Pedro Ximenez in a small saucepan over medium heat. Simmer until mixture is reduced by one-third, about 20 to 30 minutes.
  2. Remove from heat and cool to room temperature before serving.

Assembly:

  1. Run a thin knife around the inside edge of the cake pan to loosen flan. Shake pan gently from side to side until flan moves freely in pan. Invert a large plate over cake pan; holding pan and plate securely together, quickly invert and turn out flan onto plate. (Caramel will pour out over and around flan.)
  2. Cut flan into rectangles and top with sliced bananas and raspberries. Drizzle with Pedro Ximenez reduction.

 
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New Menu at Everything POP Shopping & Dining at Disney’s Pop Century Resort

posted on July 8th, 2013 by Pam Brandon, Disney Parks Food Writer


Big changes for the busy food court at Everything POP Shopping & Dining at Disney’s Pop Century Resort. Chef Cheryl Smith recently debuted a creative menu that’s almost all new with just a few exceptions, such as favorite soups, the popular meatball sub for lunch and a handful of breakfast items.

Starting with breakfast, they’ve added an egg-white omelet for health-conscious guests, says Chef Cheryl. And the “Pop Daily Specials” offer different omelets throughout the week, including Southwest, Italian and Floridian creations full of fresh veggies. There’s also a new corned beef hash, a hearty breakfast burrito, biscuits and gravy and a create-your-own yogurt.

Among new sandwiches are a black bean burger, turkey sandwich, pork sandwich, salmon burger and a house-made “sloppy joe” topped with onion rings. And you can create your own burritos, nachos and tacos.

Flatbreads are new, including a margherita with tomatoes and fresh mozzarella, a Mediterranean-inspired flatbread and one with shrimp and goat cheese. More substantial is the pepperoni pizza bread or the meaty or Reuben strombolis.

A little more upscale additions include mussels baked with fennel cream sauce, roast pork shank and shrimp and cheesy grits. And nightly specials include rotisserie chicken, beef brisket barbecue, coconut curry shrimp, roasted pork loin, beef stroganoff and roasted vegetable tofu.

New sweet treats include cotton candy lemonade, a strawberry-banana smoothie, tie-dye cheesecake and a crispy-coated ice cream sundae.

The colorful food court makes it easy to move from station to station for preferences, an easy way to feed a family.

Everything Pop Shopping and Dining Sloppy Joes with Onion Rings

We asked Chef Cheryl to share the “sloppy joe” recipe so you can try it at home. Enjoy!

Everything POP Shopping & Dining Sloppy Joes with Onion Rings
Serves 4

Onion Rings

4 cups plus 2 tablespoons all-purpose flour, divided
1 1/4 teaspoons coarse salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1/2 cup milk
1/2 cup water
1 egg, beaten
1/2 cup cornmeal
2 tablespoons Cajun spice
3 softball-sized Spanish onions

Sloppy Joes

1 pound ground chuck
2 tablespoon finely chopped garlic
1 medium Spanish onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse salt
1 fresh jalapeno, deseeded and minced
1 tablespoon Worcestershire sauce
1 cup canned crushed tomatoes
4 hamburger buns, toasted
4 slices cheddar cheese

For onion rings:

  • Combine 2 cups flour, 1 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl; set aside.
  • Combine milk, water, beaten egg, 2 tablespoons flour, 1/4 teaspoon salt and 1/8 teaspoon pepper in a separate medium shallow bowl; set aside. Combine remaining 2 cups flour, cornmeal, and Cajun spice in a third medium shallow bowl; set aside.
  • Peel and cut onion into 1/2-inch thick slices. Separate the layers into rings. Working with a few rings at a time, place them into the first bowl, coating completely and shaking off excess flour. Dip into milk mixture, letting excess drip off. Place into third bowl, coating completely, shaking off excess flour. Set coated onion rings onto a large baking sheet. Once all rings are coated, refrigerate for 1 hour.
  • Pour enough oil into a deep pot to reach a depth of 2 inches. Heat to 350°F.
    Working in batches, carefully place battered onion rings in hot oil and cook until they float to the surface, about 3 minutes. Transfer onion rings to a plate lined with paper towels to drain off excess oil. Keep warm until ready to serve.

For sloppy joes:

  • Combine ground beef, onion, garlic, bell pepper, and salt in a large pot over medium heat. Cook, stirring frequently to break up the beef, 20 minutes. Spoon off and discard grease from pot.
  • Add ground black pepper, Worcestershire, and crushed tomatoes, stirring to combine.
  • Bring to a simmer over medium-high heat and cook, stirring often, until thickened, about 5 minutes.
  • Scoop a generous portion of sloppy joe onto each bun; top each with a slice of cheese. Place 3 fried onion rings over cheese, and finish with top half of bun.

This recipe has been converted from a larger quantity in the restaurant kitchens and not tested for home use. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

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Downtown Disney Summer Celebration Invites Disneyland Resort Guests to ‘Taste – Play – Live the Spirit of the Pacific Islands’ June 29

posted on June 25th, 2013 by Erin Glover, Social Media Director, Disneyland Resort


Aloha! Summer is officially here, and it’s time for a summer celebration! The Downtown Disney Summer Celebration, that is! This special event, on June 29 in the Downtown Disney District at the Disneyland Resort, will be a celebration of the Pacific Islands. Come “Taste – Play – Live the Spirit of the Pacific Islands” with art, performances and – of course – delicious food.

Speaking of food, restaurants all over the Downtown Disney District will offer special menu items inspired by products from Dole – the event sponsor for the Downtown Disney Summer Celebration – from now through September 2. Want to bring a taste of the Pacific Islands home? Try out the recipe below from La Brea Bakery Café – and be on the lookout for more during the Downtown Disney Summer Celebration!
“Dole

Dole Mango Chicken Salad

  • Grilled chicken breast ​​​​​​​​- 5 oz.
  • DOLE Chef-Ready Cuts – Mango Cubes​​​​​ – 2 oz
  • Jicama​​​​​​​​​​ – 1.5 oz
  • Toasted cashews ​​​​​​​​- 1 oz
  • Oil Blend (80/20) ​​​​​​​​- 1 Tbsp/0.5 oz
  • Green onions ​​​​​​​​​- 0.5 oz
  • Butter lettuce ​​​​​​​​​- 3 oz
  • Salt & pepper

Grilled Chicken:

Place the 5 oz. chicken breast in a bowl and add the 80/20 oil blend. Season with salt and pepper. Grill 4 minutes on each side. Place on a sheet tray and refrigerate until 41°. When cool, chop into 2” dice.

Charred Pineapple Vinaigrette:

  • DOLE Chef-Ready Cuts – Pineapple Cubes​​​​ – 16 oz
  • Rice wine vinegar ​​​​​​​​- 4 oz
  • DOLE pineapple juice ​​​​​​​- 24 oz
  • Ginger ​​​​​​​​​- 1 oz
  • Dijon mustard​​​​​​​​ – 2 Tbsp/1 oz
  • 80/20 Oil blend ​​​​​​​​- 2 Cups/16 oz
  • Chili flakes ​​​​​​​​​- 0.25 oz
  • Kosher salt ​​​​​​​​​- 2 tsp/0.34 oz

Directions:

  1. Season DOLE Chef-Ready Cuts – Mango Cubes with Kosher salt & pepper then char them on the grill.
  2. Peel the ginger using a spoon and slice thinly. In a stainless steel pan, add DOLE pineapple juice & thinly sliced ginger. Reduce in half then reserve.
  3. In a food processor, add the 1) charred DOLE Chef-Ready Cuts – Pineapple Cubes, 2) rice wine vinegar, 3) Dijon mustard, 4) chili flakes, 5) the reduced DOLE pineapple juice & ginger – pouring the juice into the food processor through a strainer.
  4. Blend for 1 minute, then slowly add the 80/20 oil blend. Finish with Kosher salt.

Salad Preparation:

  1. Peel jicama and cut into batons. Dice the batons into 1/8” dice.
  2. In a 350° oven, toast the cashews for 10 minutes – stirring after 5 minutes.
  3. Wash the green onions and trim off the white part. Slice on a bias from end to end.
  4. Tear the basil & mint into ¼ then reserve.
  5. In a serving bowl, place 2 halves of butter lettuce on the bottom of the bowl.
  6. In another bowl, combine all ingredients (including chicken) except the cashews, basil & mint. Toss the ingredients with the 2 oz. charred pineapple vinaigrette.
  7. Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!
  8. Garnish with the toasted cashews, basil and mint. Serve.


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Recipe for Disney Cruise Line’s Chocolate Soufflé

posted on June 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the most loved desserts onboard our ships is Palo’s chocolate soufflé. It’s the perfect indulgence to conclude an elegant dinner at Disney Cruise Line’s signature specialty restaurant. For those of you who want to impress your next dinner guests, why not try your hand at making it? Don’t skip the special vanilla sauce, and consider serving it with chocolate sauce and vanilla gelato, too, which are all delicious accompaniments!

“Disney

Chocolate Soufflé
Serves 6

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Vanilla Sauce (recipe follows)

  • Preheat oven to 350°F.
  • Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring the milk to a boil in a small saucepan; meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
  • Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

  • Bring cream and vanilla bean to a low boil in saucepan over medium heat.
  • Combine sugar and egg yolks.
  • Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes, stirring constantly.


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Disneyland Resort Chef Shares Secrets for Perfect Eggs Benedict

posted on June 4th, 2013 by Pam Brandon, Disney Parks Food Writer


Ah, such a decadent way to start the day – classic eggs Benedict, really just a stack of crisp English muffin, grilled Canadian bacon and a perfectly poached egg until you top it with a velvety, rich hollandaise sauce.

Chef Alle Thiam from Steakhouse 55 at the Disneyland Hotel at the Disneyland Resort shows us his trick to making the perfect sauce (and it involves a lot of butter).

And he also shares his recipe below for this dish that also make a delicious “brinner” – breakfast for dinner.

Eggs Benedict
Steakhouse 55
Disneyland Hotel

Serves 4

Hollandaise Sauce
3/4 cup (1 1/2 sticks) butter
2 large egg yolks
Dash Tabasco
Dash Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoon water

Eggs Benedict
8 slices Canadian bacon
1/4 cup white distilled vinegar
8 large eggs
4 English muffins
1 teaspoon chives

For hollandaise sauce:

  1. Melt butter in a small saucepan on low heat. When butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter. Will need 1/2 cup for recipe. Set aside and keep warm.
  2. Fill 2-quart saucepan with water and bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer.
  3. Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in medium mixing bowl for approximately 1 to 2 minutes or until mixture lightens in color.
  4. Place mixing bowl over simmering water and whisk to cook the egg mixture. Move bowl on and off the heat to avoid scrambling eggs—approximately 10 seconds on, 10 seconds off, for 3 to 5 minutes or until egg mixture coats the back of a spoon.
  5. Remove bowl from heat and gradually whisk in small amounts of the warm clarified butter, 1-2 tablespoons at a time, mixing thoroughly before adding more butter. Season to taste with salt and pepper. Set aside and keep warm.

For eggs Benedict:

  1. Cook Canadian bacon in large skillet over medium high heat until golden brown on both sides. Set aside and keep warm.
  2. Fill 2-quart saucepan half full with water. Add vinegar and bring to a simmer over low heat.
  3. Crack the eggs into the water and cook 2 to 3 minutes until set and egg whites are opaque. Lift eggs out with a slotted spoon to drain. Set aside and keep warm.

To serve:

  1. Halve and toast English muffins. Place two halves on each plate. Top with 1 slice of Canadian bacon and 1 poached egg.
  2. Spoon warm Hollandaise sauce over eggs. Garnish with chives.
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Recipe for Disney Cruise Line’s Seafood Risotto

posted on May 7th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


You’re going to love the Disney Cruise Line recipe we’re sharing this month: a very flavorful seafood risotto! Another guest favorite at Palo, this saffron risotto dish is served with shrimp, mussels, clams and fried zucchini. Check out this video with Palo’s Executive Chef Silvio as he shows you how to make this delicious entrée.

 
Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams
Serves 4

Fried Zucchini

  • 1 small zucchini, sliced lengthwise into paper-thin strips
  • Vegetable oil, for frying

Risotto

  • 6 cups fish or vegetable stock
  • 3 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cups Arborio rice
  • 1/2 cup white wine at room temperature
  • 1/4 teaspoon saffron threads
  • 1/2 cup mascarpone cheese
  • Coarse salt and freshly ground black pepper, to taste

Seafood

  • 1/4 cup olive oil
  • 1/4 cup chopped shallot
  • 2 garlic cloves, finely minced
  • 12 mussels, scrubbed
  • 12 clams, scrubbed
  • 12 large shrimp, peeled and deveined
  • 2 cups seafood or vegetable stock
  • 2 teaspoons chopped fresh tarragon

Garnish

  • 4 stems fresh thyme
  • 4 stems fresh oregano
  • 4 stems fresh rosemary
  • 4 fresh chives
  • 12 cherry tomatoes
  • Shaved parmesan cheese, to taste

For fried zucchini:

Heat oil in a large, deep pot until it shimmers. Working in batches of 3 or 4, gently drop zucchini strips into hot oil. Cook until crisp and golden brown, about 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Keep warm.

For risotto:

  1. Warm stock in a small saucepan over medium heat. Keep warm.
  2. Melt butter in a large saucepan over medium-low heat; add onion and sauté, stirring occasionally, until tender, about 5 minutes.
  3. Add rice and toast lightly for 1 minute. Add wine and cook until almost completely absorbed. Add 1 cup stock and cook until it is mostly absorbed, stirring often. Continue adding stock, 1 cup at a time, simmering, stirring often, until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  4. Stir in saffron threads and mascarpone; season to taste with salt and pepper. Keep warm.

For seafood:

  1. Warm olive oil in a large sauté pan over medium heat; add shallot and garlic, cooking until softened and golden, about 2 minutes.
  2. Add mussels, clams, and shrimp; stir to combine. Add stock; cover, and bring to a simmer. Cook 3 to 5 minutes, or until shellfish has opened and shrimp are just cooked through. Stir in tarragon. Keep warm.

For garnish:

Create 4 bundles of 1 stem each of thyme, oregano, and rosemary. Tie a chive around each bundle to secure.

To serve:

Gently fold seafood into risotto. Divide risotto mixture evenly among 4 serving plates. Top each serving with fried zucchini strips, 3 cherry tomatoes, an herb bundle, and shaved parmesan cheese.


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Expanded BoardWalk Bakery Reopens at Walt Disney World Resort Friday with New Treats

posted on April 25th, 2013 by Pam Brandon, Disney Parks Food Writer


“Expanded

Get ready for some super new taste sensations when the BoardWalk Bakery reopens bright and early Friday morning – 6:30 a.m. to be exact.

“The new location is twice the size of the original bakery, themed to the 1920s Jersey shore,” says John Berko, manager of food & beverage at Disney’s BoardWalk Inn and Villas. Dark wood and colorful tiles and mosaics add a new brightness to the space.

Beyond sweets, the new menu includes hot breakfast items, salads and sandwiches – like a Maine lobster roll and a pork loin sandwich with creamy apple slaw.

But it’s the sweets that get the most attention, and plenty of favorites are back, including chocolate croissants, cupcakes and cinnamon. Newcomers include eclairs, cannoli, salted caramel ganache and an amazing peanut butter-banana-candied Nueske’s bacon pie. We begged for the recipe, and already made this one at home. There’s not a morsel left.

The bakery is open daily from 6:30 a.m. to 11 p.m., and is Disney Dining Plan eligible.

Peanut Butter-Banana-Applewood Smoked Candied Bacon Pie
Makes 9-inch pie

    3 thick slices applewood smoked bacon
    1/4 cup brown sugar
    9-inch store-bought chocolate graham cracker pie crust
    1 cup peanut butter
    1 cup cream cheese
    2 tablespoons sugar
    1 cup whipping cream
    2 bananas, sliced
  1. Preheat oven to 375°F. Line a small baking sheet with parchment paper, and place a wire rack over the baking
    sheet.
  2. Coat bacon on both sides with brown sugar. Place on rack and bake 20 to 30 minutes, or until crispy, depending on thickness of bacon.
  3. Remove from oven. Once cooled, dice and set aside.
  4. Cream together peanut butter, cream cheese, and sugar until smooth.
  5. Whip cream to soft peaks in a separate bowl; gently fold into peanut butter mixture.
  6. Fill pie shell halfway with mixture, then evenly top with banana slices. Top slices with remaining mixture.
    Sprinkle with chopped bacon. Refrigerate until ready to serve.
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Impress Your Guests with This Easy Disneyland Resort Dish

posted on April 22nd, 2013 by Pam Brandon, Disney Parks Food Writer


Temps are heating up, and no one will want to turn on the oven once summer arrives. Here’s an easy dish that uses the grill – but while your kitchen keeps cool, this simple sauce has a little kick from dried red peppers (up to you how many!).

Chimichurri is a green sauce that originated in Argentina, and it’s best made fresh – say an hour or two before you’re going to serve. This version comes from Chef Jeremiah Balogh at Disney California Adventure park, where it’s on the menu at Paradise Garden Grill.

With a little rice and a simple cucumber salad, dinner is served!

 
Chicken Skewers with Chimichurri Sauce with Rice Pilaf and Cucumber Salad
Paradise Garden Grill
Disney California Adventure Park

Serves 4

Chicken Skewers
1 pound boneless chicken breast
1 pound boneless chicken thighs
Olive oil, for brushing
Coarse salt and freshly ground black pepper, to taste

Chimichurri Sauce
3 cups packed flat-leaf parsley leaves
3 garlic cloves
1/4 cup roughly chopped red onion
1/4 cup roughly chopped yellow bell pepper
1/4 cup roughly chopped red bell pepper
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon sea salt
1/2 teaspoon fresh lemon zest
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup extra virgin olive oil

Rice Pilaf
4 cups vegetable stock
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 cups white rice
1/2 cup chopped onion
1/2 cup chopped celery
Coarse salt, to taste

For chicken skewers:

  1. Soak 10 wooden skewers in cool water for at least 30 minutes.
  2. Meanwhile, cut chicken into 1 1/2-inch cubes. Skewer chicken; brush with oil and season with salt and pepper.
  3. Cook on a grill over medium-high heat, turning often, until cooked through.

For chimichurri sauce:

  1. Place parsley leaves, garlic, onion, yellow pepper, and red pepper in the bowl of a food processor; pulse until everything is finely chopped.
  2. Transfer mixture to a medium bowl; stir in vinegar, oregano, salt, lemon zest, pepper and red pepper flakes. Add oil, stirring to combine.

For rice pilaf:

  1. Combine vegetable stock, cumin, and pepper in a medium saucepan over medium heat.
  2. Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring occasionally, until golden. Add onions and celery; cook until vegetables are softened.
  3. Carefully add hot vegetable stock mixture to rice mixture. Bring to a simmer, then place lid on pan. Cook until rice is tender, about 20 minutes. Fluff with a fork before serving. Season to taste with salt.

For cucumber salad:

  1. Combine cucumbers, red pepper, and green pepper in a large bowl. Set aside.
  2. Whisk together lemon juice, salt, pepper, oregano, and sugar in a small bowl. Whisk in oil until completely combined.
  3. Pour dressing over vegetables; toss to combine. Refrigerate salad until ready to serve.

To serve:

  1. Serve skewers over rice pilaf with cucumber salad on the side and with chimichurri sauce for dipping.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

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Recipe for Disney Cruise Line’s Grilled Tuna

posted on April 4th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the many Disney Cruise Line dishes that guests are always raving about is Palo’s grilled tuna. Served with truffle-infused potato risotto, garlic-marinated artichokes and tarragon-veal jus, it’s pretty easy to understand why.

Today, not only am I sharing the at-home recipe with you, I also thought you might like a demonstration of how to make this mouth-watering dish. Take a look at this video with Palo’s Executive Chef Silvio as he shows you how we at Disney Cruise Line prepare and serve this entrée onboard.

Grilled Tuna with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus
Serves 4

Potato Risotto
1/2 pound russet potato, peeled and cubed
1 tablespoon extra virgin olive oil
1 shallot, diced
1 clove garlic, minced
1 cup dry white wine (such as chardonnay)
1 cup heavy cream
Coarse salt and freshly ground black pepper, to taste
1 tablespoon white truffle oil
Freshly grated parmesan cheese, to taste

Tarragon Veal Jus
1 1/4 cups veal stock
1 cup dry red wine (such as merlot)
3 stalks fresh tarragon

Marinated Artichokes

1/2 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 shallot, sliced
4 artichokes packed in oil,* drained, cut into thirds
12 cherry tomatoes, halved
2 tablespoons chopped fresh chives
Coarse salt and freshly ground black pepper, to taste

Grilled Tuna
4 (1/2-pound) ahi tuna steaks
Extra virgin olive oil, for grilling
Coarse salt and freshly ground black pepper, to taste

For marinated artichokes:

  1. Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
  2. Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.

For tarragon veal jus:

  1. Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
  2. Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
  3. Strain mixture through a fine-mesh sieve and set aside until ready to serve.

For potato risotto:

  1. Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
  2. Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
  3. Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
  4. Drain potatoes and return to hot saucepan to allow excess water to evaporate.
  5. Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.

For grilled tuna:

  1. Preheat grill to 400°F.
  2. Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
  3. Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.

To serve:
Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.

*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at www.williams-sonoma.com.

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Zesty Firecracker Duck Wings from Carthay Circle Restaurant and Lounge at Disney California Adventure Park

posted on March 26th, 2013 by Pam Brandon, Disney Parks Food Writer


A taste of creative California cuisine, these kicky Firecracker Duck Wings take some time, but the final taste is worth the effort. Chef Gloria Tae from Carthay Circle Restaurant and Lounge at Disney California Adventure park shows us start to finish how the restaurant creates the appealing dish, and the recipe below takes you through step-by-step to make your own at home.

The recipe works well with chicken wings, too – Carthay Circle Restaurant and Lounge uses duck for something a little different, says Chef Gloria. With braising, then frying in a light tempura batter, these wings soar to new heights.

Fire Cracker Duck Wings
Serves 6-8

Wings

  • 1 teaspoon olive oil
  • 1 orange, zested (no white pith) and chopped
  • 1 cup yellow onion, coarsely chopped
  • 1 cup carrots, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 1/2 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 2 lemongrass stalks, tops and root-end trimmed and crushed with back of knife to release flavor
  • 2 tablespoons fresh ginger, peeled and coarsely chopped
  • 2 tablespoons garlic, coarsely chopped
  • 2 red jalapeño peppers, cut in half lengthwise
  • 4-5 kaffir lime leaves
  • 2 cups soy sauce
  • 1 quart chicken stock
  • 3 tablespoons fresh cilantro, chopped
  • Coarse salt and pepper to taste
  • 25 duck wings, tips removed and cut in half at joint

Tempura Batter

  • 2 cups flour
  • 3 cups cold seltzer water
  • 1 teaspoon coarse salt
  • 2 tablespoons cornstarch, more if needed

Wing Sauce

  • 1 cup butter
  • 1/4 cup soy sauce
  • 1/2 cup Sriracha hot chili sauce

For wings:

  1. Preheat oven to 350˚F.
  2. Place oil in large saucepan over medium heat. Add orange zest toast for 3 to 4 minutes. Add onion, carrots, and celery, stirring until slightly caramelized. Add brown sugar and vinegar and reduce by half, about 4 to 5 minutes. Add lemongrass, ginger, garlic, jalapeños, lime leaves, and soy sauce. Reduce by half, about 4 to 5 minutes.
  3. Add chicken stock and bring to boil. Reduce to simmer and add cilantro. Taste and season with salt and pepper. Remove from heat.
  4. Place duck wings in a single layer in large roasting pan. (Two pans might be needed depending on number of wings and size.) Pour liquid over wings, making sure meat is completely covered.
  5. Cover pan with foil. Braise for 1 1/2 hours; check for tenderness and cook longer if necessary.
  6. Remove wings from braising liquid and place in separate pan. Strain braising liquid, then pour over wings. Refrigerate until cooled.

For tempura batter:

  1. Mix together flour, seltzer water, and coarse salt. Refrigerate until tread to use.
  2. Reserve cornstarch for dredging wings.

For wing sauce:

  1. Melt butter in small saucepan over low heat.
  2. Add soy sauce and Sriracha, mixing thoroughly. Set aside and keep warm.

To serve:

  1. Pat wings dry. Dredge in tempura batter, then roll in small amount of cornstarch. Add more cornstarch if necessary.
  2. Prepare deep fryer, including oil amount, according to machine instructions. Place coated wings one by one directly into fryer, with basket submerged in oil. Lift basket and shake occasionally to make sure wings don’t stick together. Fry until crispy, watching closely so as not to overcook. Remove from fryer and toss wings with warm sauce. Squeeze fresh lime over wings and keep warm until all wings are cooked.
  3. Serve immediately.
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Filed: Disney California Adventure Park, Disney Dining, Disneyland Resort