[Mickey Crazy]

File Chicken Gumbo



from House of Blues, Downtown Disney

Yield: 12 (10-ounce) servings.


2 Tblsp olive oil
12 oz. frozen cut okra
1/2 lb. yellow onion, cut in 1/4-inch dice
1/4 lb. celery, cut in 1/4-inch dice
3/4 lb. green bell pepper, cored and seeded and cut in 1/4-inch dice
1 Tblsp minced garlic
1/4 lb. andouille sausage, split and sliced in 1/4-inch rounds
2 quarts chicken stock
1 1/4 Tblsp Kosher salt
1 tsp Cajun seasoning
6-oz. can diced tomatoes
2 oz. brown roux (see note)
1 tsp gumbo file
8 oz. chicken breast, cut in 1-inch dice
2 cups cooked white rice
2 Tblsp freshly chopped parsley

1. In a saucepot, heat half of the oil to the smoking point, add half of the okra and saute until light brown and slimy looking. Lower the heat to medium; add onions, celery, pepper, garlic and andouille; saute until the vegetables become translucent. Be careful not to burn. Add the diced tomatoes, Cajun seasoning and 1 tablespoon of the salt; mix well.
2. Crumble roux into chicken stock. Whisk until the roux is completely dissolved. Mix chicken-stock mixture with vegetables. Bring to a boil and let simmer 10 minutes. Stir frequently so the gumbo does not burn into the bottom of the pot.
3. In a saute pan, heat remaining oil to smoking point. Add chicken and remaining salt. Saute until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot. Drain well and add to the gumbo with the file; mix well.
4. To serve, put 2 ounces of rice into a bowl and ladle10 ounces of gumbo over rice. Garnish with the parsley.
How to make brown roux: In a heavy stockpot, heat 2 cups vegetable oil to 150 F. Slowly whisk in 1 pound flour, mixing well. Cook in a 375 F oven for about 2 hours. Stir every 15 minutes. Roux is done when chocolate brown in color. You can freeze the roux in small portions and use as needed in recipes.

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[Mickey Crazy]

Peanut Crusted Chicken

Tusker House, Animal Kingdom

4 oz - 6 oz Fresh skinless Chicken Breast cut in half

Marinade:
8 oz African peri peri heat sauce
24 oz Water
4 oz Flour
1 oz Crushed peanut

Marinade for 8 to 12 hours before serving.
Season chicken breast with salt and pepper.
Roll in flour with crushed peanuts.
Fry at 325 degrees for 5 - 7 minutes.

Jollof Rice
1 lb Rice
24 oz Water
4 oz Chicken base
4 oz Tomato paste
2 oz Turmeric
1 oz Cumin
2 ea Bay leaves
6 oz Chopped onion
1 oz Thyme
1 oz Rosemary
2 oz ea Red & green peppers (julienne)

Mix Chicken Base, tomato paste and water. Stir in Turmeric and cumin. Pour over rice and mix well. Add thyme, rosemary, chopped onions, and bay leaves. Pour into 4" hotel pan. Cover with Baker paper and foil. Cook at 325° for 30 to 45 minutes. Mix in julienne red and green peppers.

[Mickey Crazy]

Chicken and Leek Pie

Rose and Crown Dining Room, Epcot


2 tablespoons Butter
1/3 cup Onion, diced
1/2 cup Celery, cut on bias
1 cup Leeks, whites only, cleaned and diced
1 pound Chicken breast, boneless, cubed
2 tablespoons Flour
1 1/2 cups Chicken stock or broth
1/4 cup Parsley, chopped
2 teaspoons Salt
1/4 teaspoon Pepper
1/4 teaspoon Thyme
Pie crust, enough for a two crust pie
1 Egg, beaten

Melt butter in a large skillet.Add onion, celery and leeks. Saute until tender (10-15 minutes on medium heat).
Add cubed chicken meat and continue cooking until chicken is tender.
Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme.
Bring to a boil and cook for 3-5 minutes. Remove from heat and let cool slightly.
Preheat oven to 400º.
Line a 2 quart casserole dish at least 2" deep with pie crust. Spoon in filling. Top with more crust. Cut hole in top. Brush with egg.
Bake 25-30 minutes until crust is golden brown and filling is hot.
Allow pie to rest 10 minutes before serving.

[Mickey Crazy]

Canton Beef
from Nine Dragons Restaurant, Epcot

Yield: 4 servings.
8 ounces beef flank steak
1 green pepper
1 red pepper
1 small onion
1 cup cooking oil
Marinade:
4 tablespoons water
1/4 teaspoon salt
1/4 teaspoon chicken base
1/4 teaspoon sugar
1 egg white
1 teaspoon cornstarch
Sauce:
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon wine
1 teaspoon chicken stock
1/2 teaspoon chicken base
1/2 teaspoon sugar
Pinch of white pepper
1 teaspoon cornstarch
1/4 teaspoon sesame oil

Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.
Mix the sauce ingredients in a bowl and set aside.
Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.
Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.

[Mickey Crazy]

Lasagna

Tony's Town Square, Magic Kingdom


1 tablespoon Olive oil
1 lb Ground beef
1 cup Onion, finely chopped
1 clove Garlic, finely chopped
1 teaspoon Salt
1/4 teaspoon Italian seasoning
1/2 teaspoon Oregano leaves
1/4 teaspoon Thyme
1/2 teaspoon Spanish paprika
2 cup Tomato puree
1/2 lb Lasagna noodles
2 quarts Water
1 tablespoon Olive oil
Salt to taste
1 1/2 cups Ricotta cheese
1 large Egg
Tabasco sauce to taste
3/4 teaspoon Salt

For final assembly-
3 oz Mozzarella cheese, sliced
3 tablespoons Grated parmesan cheese
1 cup Grated mozzarella cheese


Heat olive oil in saucepan. Crumble in ground beef and sauté until beef is browned. Drain off excess fat. Add onion, garlic, salt, Italian seasoning, oregano, thyme, paprika and tomato puree, mix well.
Continue cooking for 5 minutes. Set aside.
Cook lasagna noodles in boiling water with olive oil and salt, about 9 minutes. Drain and let cool. Set aside.
Combine ricotta cheese, egg, Tabasco sauce, and salt in blender or with electric mixer. Mix well at medium speed.
In a 13x9" casserole spread a thin layer of meat sauce on bottom with one layer of cooked lasagna noodles over meat sauce. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the ricotta mixture. Continue to layer until all ingredients are used. Top with grated parmesan cheese.
Bake at 350°F for 40-45 minutes.

[Mickey Crazy]

Honey Coriander Chicken Wings

from 'Ohana, Polynesian

Serves: 6 to 8

For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
5 pounds chicken wings and drumettes
2 to 4 tablespoons vegetable oil

For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger


Cover a cookie sheet in foil and set aside.
Preheat the oven to 500 degrees.
Make wing seasoning by placing all ingredients (through cayenne pepper) in a small bowl and using a whisk to incorporate.

Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well with your hands.

Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees.

Meanwhile, place all wing sauce ingredients in a large saute pan and bring them to a gentle simmer over medium-low heat. Cook and stir until thickened.

Using tongs, transfer the cooked wings into the sauce.

[Disney_Lover]

Thanks everyone for these great recipes!!! I am ging to have to make these!!

[Mickey Crazy]

I love smoked foods, so I just had to add it to the list. Can't wait to try this in my smoker!

Smoked Pulled Pork

Whispering Canyon Cafe, Wilderness Lodge

Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):
1 cup sugar
3 Tbs. salt
3 Tbs. paprika
1/2 Tbs. chili powder
1/2 Tbs. black pepper
1 1/2 tsp. celery salt
1 1/2 tsp. fresh thyme
1 1/2 tsp. rosemary
1 tsp. cinnamon
1 tsp. dry mustard
1 tsp. granulated garlic

Mix all ingredients together.
Rub the pork roast generously with the rub mix.
Let the pork roast stand for 12 to 14 hours, in the refrigerator, before cooking.
See "Smoking on Your Grill" for further instructions.

Smoking on Your Grill:
(This procedure is adaptable for both charcoal and gas grills)
Any wood chips of your choice will do. We use cherry, apple and hickory.

Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.

Drain wood chips thoroughly and place in the center of a piece of aluminum foil.

Fold foil securely to form a square pouch. Poke holes on one side for the smoke to escape.

For charcoal grills, place the coals to one side of your grill, light and wait until the coals start to show a light layer of white ash. For gas grills, preheat one side of your grill.
Place pouch of wood chips directly on coals or lava rocks with the holes facing up. If you are using a gas grill, turn down to low at this point.

Place items to be smoked on cold side of grill. Depending on the size of your grilling rack, you may need to place items on a piece of aluminum foil. Season with salt and pepper and /or your favorite spice combination.

Close the lid on your grill and relax.

Depending on the size of your items and the heat of your grill, the cook times may vary. Expect at least 2 to 6 hours of cook time.

When the items are done to your liking, they should have a nice internal smoke ring.
At this time, you may brush the items with your favorite sauce.

Disposing of the wood chip pouch should be done with caution. Since the wood chips may still be smoldering, it would be advisable to submerse the pouch with water.

[Mickey Crazy]

Maple Syrup Pie

Le Cellier Steakhouse, Epcot

1/2 cup Melted butter
4 Eggs, lightly beaten
1 cup Heavy maple syrup
1 1/2 cup Pecan halves
1/2 cup Firmly packed brown sugar
1/8 tsp salt
1 x 9in Unbaked pie shell
Sweetened whipped cream

Preheat oven to 350º.
Blend together butter, maple syrup, brown sugar, and salt.
Stir in eggs, mixing until well blended.
Add pecans, and pour into unbaked pie shell bake for 40-45 minutes or until firm.
Serve with sweetened whipped cream.

[Mickey Crazy]

Pan Seared Salmon

Coral Reef, Epcot

Yield - 6

For the garlic mashed potatoes:
3/4 pound potatoes (2 large)
3 tablespoons butter
1 1/2 tablespoons milk
1 garlic bulb, roasted
1 tablespoon minced fresh basil
Salt and pepper to taste
For the candied carrots:
1 pound carrots, diced
1 tablespoon water
1 teaspoon olive oil
1 tablespoon butter
1/4 cup sugar
Salt to taste

For the saffron sauce:
Pinch of saffron
1 teaspoon cold water
1/2 teaspoon cornstarch
1 cup white wine
1 cup heavy or whipping cream
1/2 cup unsalted butter
4 8­ounce salmon fillets
Salt and pepper to taste
1 tablespoon olive oil

For Garlic Mashed Potatoes:
1. Peel and quarter potatoes and place in a large pot of water to cover. Bring to a boil.
2. Simmer until fork­tender, 20­25 minutes. (Make carrots while potatoes cook.)
3. Drain potatoes and return to pot. Mash with butter and milk.
4. Remove the soft part of the garlic from the roasted bulb and add with basil to potatoes. Salt and pepper to taste.
For Candied Carrots:
1. Place carrots, water, and oil in a small saucepan and bring to a simmer over medium heat.
2. Simmer for 2 minutes, then increase heat to medium high and add butter and sugar.
3. Sauté for 6 minutes or until tender. Season with salt to taste.

For Saffron Sauce:
1. Put saffron threads in a small bowl and set aside. Combine water and cornstarch and set aside.
2. Pour wine into a large skillet and bring to a boil over medium­high heat. Cook 8­10 minutes or until reduced to 3 tablespoons. Pour onto the saffron and let steep.
3. Pour cream into the skillet and bring to a simmer over medium­high heat until reduced by 1/3 (about 5 minutes).
4. Add wine and saffron to cream. Stir in cornstarch and let thicken a minute. Remove from heat and add butter.

For Salmon:
1. Season the salmon with salt and pepper. Preheat a heavy skillet over medium heat for 3­4 minutes.
2. Add a tablespoon of olive oil. Place the salmon in the skillet, skin side down. Sear fillets 7­8 minutes on each side or until done. (The center will flake easily; it should cook about 10 minutes per inch of thickness.)
3. Spoon 1/4 cup of saffron sauce on a plate; add 1/4 cup mashed potatoes. Place grilled salmon on top of the potatoes and top with the candied carrots.

[momh]

This has to be one of my favorite posts. I love the recipes!!

[Mickey Crazy]

Originally Posted by momh

This has to be one of my favorite posts. I love the recipes!!

I am happy to hear you like it. I would love to hear more feedback!

[Mickey Crazy]

We tried this on our last trip, and it is even better than it sounds!

Tonga Toast (Banana Stuffed French Toast)

Polynesian Resort

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 tsp cinnamon
1 egg
1/4 cup milk
1/2 tsp vanilla extract
oil for frying
whipped butter if desired
Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice.

Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket, again depending on size. Set aside.

Mix sugar and cinnamon. Set aside.

Mix egg, milk and vanilla until well blended.

Heat about 4 inches of oil in a pan to 350 F.

Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes.

Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once. Top as desired.

[Mickey Crazy]

Salmon and English Pea Risotto with Spring Ramps
California Grill

Serves 4

Ramp Pesto

1 1/4 cups extra virgin olive oil
1/4 cup roughly chopped fresh whole ramps, root ends and tough tops removed and discarded
2 tablespoons grated aged (hard) goat cheese
1 1/2 tablespoons toasted pine nuts
1 teaspoon roasted garlic puree
1 clove garlic, peeled and minced
Pinch coarse salt, coarsely ground black pepper

Roasted Black Trumpet Mushrooms

2 tablespoons extra virgin olive oil
1 tablespoon minced shallot
1 clove garlic, minced
2 cups black trumpet mushrooms, or similar wild, meaty mushrooms
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper

Sautéed Peas and Ramps

1 tablespoon butter
12 fresh ramps, washed well
1/2 cup fresh English peas
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper

English Pea Risotto

2 cups fresh English peas
1/4 cup sugar
6 1/4 cups vegetable stock, divided
1/4 cup olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 1/4 cups carnaroli or Arborio rice (also called risotto rice)
1/2 cup heavy cream
1/4 cup grated manchego cheese
1 tablespoon butter
1/4 teaspoon coarsely ground black pepper
Coarse salt, to taste

Salmon

4 (6-ounce) filets skinless wild salmon
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 tablespoon canola oil
24 yellow pea tendrils, for garnish

For ramp pesto:
1. Place all ingredients in a food processor; pulse until mixture is well combined but still slightly chunky. Set aside.

For roasted black trumpet mushrooms:
1. Preheat oven to 400ºF.
2. Place oil, shallot, garlic, and mushrooms in a large bowl. Toss to coat. Sprinkle with the salt and pepper, and toss again to thoroughly combine.
3. Place mixture on an ungreased baking sheet. Roast for 15 to 17 minutes, or until the mushrooms are fragrant and slightly shriveled.
4. Place the roasted mushrooms in a medium sauté pan over high heat. Sauté for 2 to 3 minutes, tossing constantly, until mushrooms are seared and crisp around edges. Set aside and keep warm.

For sautéed peas and ramps:
1. Melt butter in a medium sauté pan over medium heat. When butter is frothy, add ramps and peas. Sauté for 2 minutes until just warm. Add salt and pepper; stir to combine. Set aside and keep warm.

For English pea risotto:
1. Bring a medium saucepan of water to a boil over high heat. Add peas and sugar to water. Cook 2 minutes, then plunge peas into an ice water bath to stop the cooking.
2. Place cooked peas and 1/4 cup of vegetable stock in food processor and puree. Once the mixture is smooth, pour through a fine-mesh sieve into a medium bowl, pressing puree through the sieve with the back of a spoon. Discard solids. Set pea puree aside.
3. Place remaining 6 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a slight boil, then adjust heat to medium to keep at a simmer.
4. Heat oil in a wide-bottomed saucepan over medium heat. Add onion and garlic, and sauté for 3 to 4 minutes, or until onion is translucent. Add rice; sauté for 2 minutes, stirring constantly with a wooden spoon.
5. Slowly ladle 1/2 cup simmering broth into rice, stirring constantly until most of broth is adsorbed. Continue adding broth, 1 ladleful at a time, stirring frequently between additions and waiting until rice looks slightly dry before adding the next ladleful. When most, but not all, of the broth is absorbed, taste the risotto. When risotto is done, it should not be crunchy at all, but still slightly firm. Add remaining broth, if needed, until risotto is al dente.
6. Remove from heat, and add the pea puree, heavy cream, manchego cheese, butter, and pepper. Taste, then add salt to taste (some broths are salty, so the amount of salt you add will vary). Stir to combine.

For salmon:
1. Sprinkle the salmon filets with salt and white pepper. Heat oil in a large sauté pan over medium-high heat. When oil shimmers, carefully add salmon filets to the pan. Cook for 4 minutes, then flip filets, and cook for 4 minutes more. Remove pan from heat.

To serve:
1. Divide the risotto equally among 4 wide, shallow bowls, then place about 1/4 cup mushrooms on the center of the risotto.
2. Place the salmon directly on top of the mushrooms, then place another 1/4 cup mushrooms on top of the salmon. Drizzle a bit of ramp pesto around the outside of the risotto.
3. Evenly divide sautéed peas and ramps over the top of the fish. Garnish with 6 pea shoots on each portion. Serve immediately.

[Mickey Crazy]

Lets try a fun one for the kids!

Rice Krispy Sushi
from California Grill, Contemporary Resort

Yield: 32 rolls

8 fruit roll-ups
¼ cup butter
10 oz miniature marshmallows
6 cups Rice Crispies
16 Gummi worms or
24 Swedish fish

Unroll fruit & place plastic down on cutting board.
Melt butter; add marshmallows, stirring until melted.
Remove from heat; stir in cereal until blended.

Spread ~½ cup cereal mixture quickly over each fruit roll, leaving a 1” border on 1 long side.

Put 2 worms or 3 fish lengthwise down center.
Begin rolling on side without border. Press to seal. Cut into 4 slices.

Repeat with remaining ingredients.
Serve with chopsticks, if desired.