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Perfect Dish for Fall Weather from Chef Scott Hunnel at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa

posted on October 1st, 2014 by Pam Brandon, Disney Parks Food Writer


Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa is the crème de la crème of Disney restaurants – the only AAA Five-Diamond restaurant in Central Florida, and home to Chef Scott Hunnel, a James Beard Award-nominated pro who runs the small kitchen with his finely tuned team.

With only 53 coveted seats in the dining room, plus the opulent (and even smaller) Queen Victoria’s Room and private Chef’s Table in the kitchen, we can’t all get a reservation, but Chef Hunnel kindly shares this pan-seared sablefish that you can make at home. It’s the sort of dish that tastes simple but takes some care to prepare.

At Victoria & Albert’s, this dish is served with beautifully sculpted baby vegetables and garnished with delicate fried carrot curls. Sablefish is also known as black cod and butterfish. If you can’t find sablefish, a good substitution is Chilean sea bass. And if you can’t find Zellwood sweet corn, any fresh corn will work.

Pan-Seared Sablefish with Fingerling Potatoes and Zellwood Corn
Serves 4

Corn Relish

  • 2 ears Zellwood sweet corn
  • Olive oil, for roasting corn and sautéing vegetables
  • 1/2 sweet red pepper
  • 1/2 red onion, diced small
  • 1 teaspoon toasted cumin
  • Coarse salt, freshly ground black pepper, to taste
  • 1 teaspoon extra virgin olive oil

Zellwood Corn Sauce

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1/2 leek, white part only, diced
  • 1 stalk celery
  • 1 teaspoon minced garlic
  • 8 ears Zellwood corn, kernels removed
  • 1 cup white wine
  • 1 quart corn stock or chicken stock
  • 1 bouquet garni (thyme, parsley, bay leaves, and peppercorns tied together with string)
  • 1 cup heavy cream
  • Coarse salt, freshly ground black pepper, to taste
  • 6 tablespoons butter

Fingerling Potatoes

  • 1 pound fingerling potatoes
  • Olive oil, for sautéing
  • Coarse salt, freshly ground black pepper, to taste
  • 1 tablespoon minced fresh chives

Sablefish

  • 1/2 cup olive oil
  • 4 (5-ounce) portions sablefish
  • Fresh white pepper, Maldon sea salt, to taste

For corn relish:

  • Husk corn and lightly brush with olive oil. Heat a saute pan or grill over medium-high heat.
  • Place corn in pan and rotate every few minutes using tongs. Baste with a little olive oil, as needed. Cook 7 to 10 minutes, or until corn is charred and tender. (If charring too fast, lower heat slightly.) Cool and slice kernels from the cob. Set aside.
  • Preheat oven to 425°F. Halve pepper lengthwise; remove stems, seeds, and membranes. Place cut side down on foil-lined baking sheet.
  • Roast 20 to 25 minutes, or until skins are blistered. Carefully bring foil up and around the pepper halves to enclose. Let stand 15 minutes, or until cool enough to handle.
  • Loosen edges of skins from pepper halves with a sharp knife. Slowly pull off skin and discard. Dice one-half into 1/2-inch pieces. Set aside.
  • Heat 1 teaspoon olive oil in a small saute pan. Saute corn, pepper, and onion until soft. Stir in cumin and season to taste. Remove from heat and toss with extra virgin olive oil. Set aside until ready to serve.

For Zellwood corn sauce:

  1. Heat saute pan over medium heat. Saute onion, leeks, and celery for 1 minute.
  2. Add garlic and corn, and cook for 10 minutes. Stir in white wine, scraping bits from bottom of pan. Add stock and bouquet garni; reduce heat and simmer 35 to 40 minutes. Stir in heavy cream and season to taste.
  3. Remove from heat, purée with immersion blender, and strain through a chinois or china cap. Stir in butter. Keep warm until ready to serve.

For fingerling potatoes:

  1. Wash and quarter fingerling potatoes. Place in saucepan and cover with water over high heat. Cook 4 to 5 minutes, or until tender, depending on size of potatoes. Remove from heat and cool under running water.
  2. Heat olive oil in a large saute pan over medium-high heat. Add potatoes and cook until golden and crispy, turn and cooking about 5 minutes.
  3. Season with salt and pepper and garnish with chives. Keep warm until ready to serve.

For sablefish:

  1. Preheat oven to 400°F. Heat olive oil in sauté pan over high heat.
  2. Season sablefish with salt and pepper. Place skin side down in pan and sauté for 1 minute or until golden brown. Turn and sauté for 1 minute.
  3. Roast in oven for about 2 minutes, or until desired doneness.

To serve:

  1. Place roasted fingerling potatoes in center of plate and top with fish.
  2. Drizzle Zellwood corn sauce around fish and potatoes; top fish with corn relish.
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Delicious and Seasonal: Harvest Apple Salad from Carthay Circle Restaurant at Disney California Adventure Park

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


Fall is here – the season for California apples – and elegant Carthay Circle Restaurant at Disney California Adventure park is taking advantage of the bounty with this beautiful Harvest Apple Salad, which also includes the richness of duck confit to match the tart, sweet apples.

Confit (pronounced con-fee) may sound daunting, but it’s basically a French term for slowly roasting the duck while it’s submerged in liquid – in this recipe it’s duck fat and olive oil. This is one of those recipes that takes time, but the reward is a rich, bright salad that’s perfect for a dinner party.

In case you can’t get to the beautiful Carthay Circle Restaurant, inside the detailed re-creation of the iconic Carthay Circle Theatre at Disney California Adventure park, Chef Francisco Origel shows us how it’s done. This seasonal recipe is just one of the many California-inspired dishes on the menu.

Harvest Apple Salad with Crispy Duck Confit
Serves 8

Duck Confit

  • 4 skin-on, bone-in duck legs
  • Coarse salt freshly ground black pepper
  • 2 sprigs fresh thyme, 3 dried bay leaves
  • Olive oil for covering duck in roasting pan

Cider Vinaigrette

  • 1/3 cup fresh apple cider
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey mustard or Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme
  • Coarse salt, freshly ground black pepper, to taste

Salad

  • 4 gala apples, peeled, cored, and cut into 6 wedges per apple
  • 4 tablespoons melted butter
  • 1/4 cup brown sugar
  • 4 granny smith apples, peeled, cored, and cut into 1/4-inch-wide sticks
  • 6 cups thinly sliced kale
  • 6 cups thinly sliced frisée lettuce
  • 10 breakfast radishes, thinly sliced

For duck confit:

  1. Generously salt and pepper duck legs and set aside at room temperature for 1 hour.
    Prick skin of duck legs all over with a needle or a small, sharp knife, being careful not to pierce the meat. Preheat oven to 300°F.
  2. Heat skillet over medium-high heat and sear duck legs until golden on both sides. Place in a baking dish just large enough to fit all 6 legs and cover with rendered duck fat from skillet. Add thyme, bay leaves, and enough olive oil to submerge duck.
  3. Place in oven, uncovered, and bake 2 hours. Remove from oven and allow to cool in fat to room temperature.
  4. Remove duck legs from fat; remove meat from bones, discarding bones; pull meat into shreds.
  5. Place shredded meat in a medium skillet over medium-high heat; cook just until duck is crispy. Set aside.

For vinaigrette:

  1. Place apple cider and vinegar in a small saucepan over high heat. Bring to a boil and reduce by half, about 8 to 10 minutes. Set aside to cool completely.
  2. Combine reduced apple cider-vinegar and mustard in blender; blend until combined. With blender on medium speed, slowly stream in olive oil.
  3. Removed from blender and place in bowl; stir in thyme and parsley. Season to taste with salt and pepper.

For salad:

  1. Smear cold butter in bottom of large skillet. Sprinkle with brown sugar. Add apples slices and turn on heat to medium-high. As butter begins to melt and sugar caramelizes, turn apples to brown both sides. Add more butter if necessary; cook apples until tender, about 8 to 10 minutes, turning often. Remove from heat and set aside.
  2. Combine kale, frisée, radishes, and gala apple sticks in a large bowl, tossing to combine. Add shredded duck.
  3. Add just enough dressing to coat, tossing to combine. Serve immediately with caramelized apple slices.
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A Taste of the Islands at Shutters Restaurant at Disney’s Caribbean Beach Resort

posted on September 3rd, 2014 by Pam Brandon, Disney Parks Food Writer


One of our favorite little Walt Disney World Resort dining gems is Shutters at Old Port Royale at Disney’s Caribbean Beach Resort, where Chef Scott Tosh can elevate any dish with bright island flavors – he knows that “spicy” doesn’t mean “hot,” but instead an infusion of fantastic flavors.

We’re also fans of his crispy chicken wings, glazed in habanero-brown sugar. Pair those with the Shutters Salad (greens, jicama, avocado, tropical salsa, goat cheese and citrus vinaigrette) and a fruity cocktail for starters. But it’s really the sustainable fish where Shutters shines, like this Jerk-Seared Mahi-Mahi, with a demo by Chef Mike Reitzler, who was at the helm in the kitchen at Shutters, now at Disney’s Hollywood Studios.

The dish may take a little time, but you can do most of the prep early in the day, then sear the fish just as your guests are ready for dinner.

Shutters is open nightly at 5:30 p.m. for dinner. For reservations, call 407-WDW-DINE. Dinner is on the Disney Dining Plan.

Jerk-Seared Mahi-Mahi with Ancho BBQ sauce, Tropical Salsa, Caribbean Rice & Green Beans
Serves 4

Tropical Salsa

  • 1 medium, ripe mango, peeled and diced
  • 1 cup diced fresh pineapple
  • 1/2 small red onion, minced
  • 1/2 red bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1 small jalapeno, seeded and minced
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon honey
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 2 tablespoons minced cilantro

Ancho BBQ Sauce

  • 1 tablespoon butter
  • 1 garlic clove, roughly chopped
  • 1/2 small red onion, finely diced
  • 1 medium tomato, diced
  • 1/2 small jalapeno pepper, seeded and chopped
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ancho chili powder
  • 2 teaspoons paprika
  • 1 teaspoon light brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper

Jerk Seasoning

  • 8 teaspoons ground allspice
  • 2 tablespoons dry mustard
  • 4 teaspoons paprika
  • 2 teaspoons granulated onion
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried hot red pepper flakes
  • 1 teaspoon ground white or black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon dried thyme

Mahi

  • 4 (6-ounce) mahi filets
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 12 teaspoons jerk seasoning, divided

Caribbean Rice

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup yellow onion, finely diced
  • 1 cup jasmine rice
  • 1/8 teaspoon ground turmeric
  • 1 1/2 cups water
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced chives

Green Beans

  • 1 pound thin green beans
  • 1 teaspoon butter
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

For tropical salsa:

  1. Combine mango, pineapple, onion, red bell pepper, orange bell pepper, and jalapeno in a large bowl.
  2. Whisk together rice vinegar, honey, lime juice, and salt in a small bowl.
  3. Pour dressing over mango mixture. Add cilantro, gently stirring to combine.
  4. Cover with plastic wrap and refrigerate until cold, stirring occasionally, about 2 hours.

For ancho BBQ sauce:

  1. Melt butter in a large saucepan over medium heat. Add garlic and onion, cooking until fragrant and softened, about 4 minutes. Add tomato and jalapeno, cooking until tomato breaks down, about 3 minutes more.
  2. Whisk in ketchup, Worcestershire sauce, honey, lemon juice, chili powder, paprika, sugar, mustard, salt, pepper, and cayenne.
  3. Reduce heat to medium-low and simmer, uncovered, 10 minutes, or until onions are soft and sauce is thickened.
  4. Carefully transfer to a blender and puree until smooth.

For jerk seasoning:

  1. Combine allspice, dry mustard, paprika, granulated onion, lemon pepper, dried hot red pepper flakes, white or black pepper, cayenne, granulated garlic, cinnamon, salt, and thyme in a small bowl. Stir to combine.
  2. Store remaining jerk seasoning in an airtight container for up to 6 months.

For mahi:

  1. Rinse mahi with cold water, and pat dry with paper towels.
  2. Rub each mahi filet with 1 teaspoon oil. Sprinkle first side of each filet with 1 1/2 teaspoons Jerk Seasoning, patting to adhere. Repeat with the second side of each fish.
  3. Transfer mahi to a large plate, lightly cover with plastic wrap, and refrigerate 1 hour.
  4. When ready to serve, heat 1/2 tablespoon oil in a large sauté pan over medium heat. Add 2 mahi filets. Sear each side 3 to 4 minutes, until cooked all the way through. Repeat using remaining 1/2 tablespoon oil and remaining 2 mahi filets.

For Caribbean rice:

  1. Melt butter and olive oil in a large saucepan over medium heat. Add onion, cooking until translucent and tender, about 5 minutes. Add rice, stirring to coat in butter.
  2. Stir in turmeric and salt. Add water, stir a few times, then cover pan. Turn heat to low and cook 20 minutes.
  3. Remove rice from heat and keep covered 10 minutes. Fluff rice with a fork; add chives and fluff again.

For green beans:

  1. While fish is cooking, blanch green beans in boiling salted water until bright green and just tender.
  2. Melt butter in a medium sauté pan over medium-high heat. Drain green beans and add directly to sauté pan, tossing to coat in butter. Season with salt and pepper.

To serve:
Brush barbecue sauce on serving plates, evenly divide rice and green beans among plates. Top each with a mahi filet. Serve with more sauce and tropical salsa spooned over top.

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Disney Cruise Line Summer Recipe: Tomato Salad

posted on August 19th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Today I’m sharing the last recipe in our summer series. I hope you’ve enjoyed learning how to make some of your favorite Disney Cruise Line dishes.

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Like many of the recipes I’ve shared this summer, our tomato salad is easy to make, yet it has so much flavor. Simply slice the ingredients, mix the dressing and chill the tomatoes before serving. It’s a unique salad – perfect for the summer – that is sure to impress your dinner guests!

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

Tomato Salad
Serves: 4
Skill Level: Easy
Time: 30 minutes

Ingredients

  • 5 beefsteak tomatoes (¹/³ slices)
  • 4 shallots (finely chopped)
  • 2 tbsp. curly parsley (chopped)
  • 2 garlic cloves (crushed)
  • ½ tsp. ground black pepper
  • 1 tsp. dijon mustard
  • ¼ cup sherry vinegar
  • ¾ cup olive oil
  • 1 tbsp picked flat parsley

For the Tomato Salad

  1. Place the dijon mustard, garlic and sherry vinegar into the bottom of a mixing bowl. Gradually pour and whisk in the olive oil. Add the parsley, shallots and pepper. Set aside.
  2. Lay the sliced tomatoes on a serving platter and chill.
  3. Just before serving, pour the sherry vinegar dressing over the tomatoes.
  4. Garnish with a sprig of flat parsley.



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

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Delicious One-Dish Wonder From The Crystal Palace in Magic Kingdom at Walt Disney World Resort

posted on August 13th, 2014 by Pam Brandon, Disney Parks Food Writer


One of our favorite spots for dining in Magic Kingdom Park is The Crystal Palace on Main Street, U.S.A., a delightful array of soups, salads, veggies, meats, fish and sweets – everything from stuffed French toast in the morning to peel-and-eat shrimp, oven-roasted chicken, steak, key lime pie and chocolate cake for dinner. A bite of this, a taste of that, it’s fun to mix and match from dozens of dishes.

The spacious, airy dining room has one of the best buffets at Walt Disney World Resort, plus you get to spend some time with some of your favorite Disney characters as they pay a visit to tables and stop for photos.

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Fresh, inventive salads have always been our favorite, and the chefs continually add interesting new combos, like this pasta salad with feta and Parmesan cheeses, bold Kalamata olive, veggies and a sweet-tart balsamic vinaigrette. Chef Alphonoso Walker shows you how easy it is to put this together at home, a perfect summertime supper.

Pasta Salad with Feta, Fresh Vegetables, and Balsamic Vinaigrette
Serves 6

Ingredients

  • 1 pound pasta, such as penne, farfalle, or ziti
  • 1/3 cup white balsamic vinegar
  • 2/3 cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons fresh chives
  • 1/2 cup roughly chopped Kalamata olives
  • 1/2 cup thinly sliced red peppers
  • 1/2 cup thinly sliced green peppers
  • 1/2 cup finely diced tomatoes
  • 1/4 cup thinly sliced red onions
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup crumbled feta cheese

Assembly

  1. Cook pasta per package instructions. Drain and rinse in cool water. Set aside.
  2. Whisk together white balsamic vinegar and olive oil in a medium bowl until combined. Season to taste with salt and pepper. Whisk in chives. Set aside.
  3. Combine cooked pasta, olives, onions, red peppers, green peppers, and tomatoes.
  4. Toss with enough vinaigrette to coat. Fold in feta and Parmesan cheeses. Season to taste with salt and pepper. Add more dressing, if desired, to taste.
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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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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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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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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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Filed: Disney Dining, Walt Disney World Resort