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Old 10-14-2007, 08:53 PM   #136
dec2901
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BOMA - Nut Crusted Salmon

NUT CRUSTED SALMON (OR FISH OF CHOICE)Boma –

Yield: 4 servings

Ingredients
½ tablespoon Cumin Seeds
½ tablespoon Coriander Seeds
½ tablespoon Curry Powder
¼ cup Roasted Cashews
¼ cup Roasted Pistachios
¼ cup + 1 T. Roasted Pumpkin Seeds, shelled
1 tablespoon Honey-roasted Peanuts
1 tablespoon Sugar
¼ - ½ teaspoon Cayenne Pepper
4 8 ounce Salmon Fillets
2 tablespoons Olive Oil

Method of Preparation
1. Heat the oven to 350o.

2. Toast the cumin, coriander, and curry in a skillet over medium heat, stirring frequently, until fragrant but not burned. Place this seasoning mixture in a food processor and process for one minute.

3. Add the cashews, pistachios, pumpkin seeds, peanuts, sugar, and cayenne pepper to the bowl and pulse several times until the nuts are evenly ground, but still coarse.

4. Coat both sides of the salmon pieces with olive oil and place in a baking dish.

5. Cover with the nut mixture and bake for 20 minutes or until the thickest part of the flakes easily with a fork.
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Old 10-14-2007, 08:55 PM   #137
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BOMA - Palaver Stew

PALAVER STEW - Boma

Yield: 20 servings

Ingredients
1 cup Red Palm Oil
½ cup Prime Rib Seasoning (Lawry’s Seasoning Salt)
2 cups All-Purpose Flour
1 ½ pounds Cubed Beef
4 pounds Cubed Chicken
4 cups Diced Red Onion
3 each Cubed Red Peppers
1 each Cubed Poblano Pepper
¼ cup Chopped Garlic
2 cups Diced Tomatoes
1 pound Shrimp
To taste Red Pepper Flakes
2 tablespoons Curry Powder
2 cups Sliced Okra (1 pound)
2 cups Quartered Mushrooms
1 gallon Chicken Stock
1 cup Coconut Milk

Method of Preparation
1. Toss together prime rib spice and flour. Coat beef and chicken with the flour mixture.

2. Utilizing a large heavy sauté pan, heat palm oil until very hot and sear seasoned beef and chicken.

3. Add onion, garlic, poblano pepper, mushrooms, peppers, and okra. Use additional all- purpose flour to absorb any remaining palm oil and to create a roux.

4. Add chicken stock and bring to a simmer. Add curry powder and red pepper flakes. Flavor profile should be mildly hot and amount of seasoning will differ based on strength of poblano pepper. Add shrimp. Add diced tomatoes and coconut milk. Garnish with chopped flat leaf parsley at service time.


Note: A palaver in West Central Africa is a meeting or discussion.
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Old 10-14-2007, 08:57 PM   #138
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Boma - Coconut Curry Seafood

Yield: 8 servings

Ingredients
4 cups Fish Stock
2 cups Clam Juice
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
2 each Carrots, diced in big chunks
2 T. Curry Powder, toasted
2 T. Ground Cumin, toasted
3 cups Coconut Milk
2 cups Mussels
2 cups Shrimp
2 cups Scallops, sear
3 T. Curry Paste
3 T. Soy Sauce
3 T. Sugar
1 each Jalapeno, sliced
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
1 each Lemon, zest and sliced
To taste Salt and Pepper

Method of Preparation

1. Heat the fish stock and clam juice.

2. Add the vegetables (except jalapeno, parsley, cilantro, and lemon zest) and spices. Cook until the vegetables are half done.

3. Sauté seafood and deglaze with lemon juice and fish base. Add coconut milk, curry paste, soy sauce, sugar, and jalapeno.

5. Let simmer until mussels open. Add parsley, cilantro, and lemon zest before serving.
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Old 10-14-2007, 08:59 PM   #139
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I received the 3 above recipes from Paula Aubin from Animal Kingdom Lodge. Thank you Paula for sending me these after my trip. I enjoyed my time at BOMA and loved the Salmon (I went back 3 times)!!

I hope you enjoy these recipes!!
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Old 10-15-2007, 02:17 PM   #140
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by dec2901 View Post
I hope you enjoy these recipes!!
Thanks for the three great recipes, dec2901!
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Old 10-15-2007, 06:56 PM   #141
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I am looking for the Macaroni and Cheese Recipe from the California Grill. Does anyone have it?
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Old 10-17-2007, 08:05 AM   #142
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Love this thread!

I believe I have the recipe for the mac and cheese from Artist Point (blue cheese and mac) - if it's the same as the California Grill - I'll be happy to post it.
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Old 10-17-2007, 09:32 AM   #143
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If you ask for a recipe while dining, are the restaurants providing them?

Other than the few cookbooks that Disney put out is there any other way to get "official" recipes?

thanks...


---Paul in Southern NJ
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Old 10-17-2007, 01:11 PM   #144
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These recipes all sound so great!
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Old 10-17-2007, 05:51 PM   #145
lynninpa

Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by psimon View Post
If you ask for a recipe while dining, are the restaurants providing them?

Other than the few cookbooks that Disney put out is there any other way to get "official" recipes?

thanks...


---Paul in Southern NJ
Many Disney restaurants are more than happy to give you some of their recipes-all you need to do is ask. Sometimes they give you a print out "on the spot" and sometimes they ask for your address or e-mail address to send it to you.
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Old 10-17-2007, 05:52 PM   #146
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by Happydinks View Post
Love this thread!

I believe I have the recipe for the mac and cheese from Artist Point (blue cheese and mac) - if it's the same as the California Grill - I'll be happy to post it.
Oh please do post the recipe!
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Old 10-17-2007, 07:11 PM   #147
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Subscribing...............
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Old 10-17-2007, 07:54 PM   #148
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Quote:
Originally Posted by lynninpa View Post
Thanks for the three great recipes, dec2901!
You are very welcome. I am glad that I am able to share them. I am always buying cookbooks and saving recipes but I never cook! So I hope someone will be able to use these.

Psimon, when I was at Boma I wrote down the dishes that I liked, my name, and email, and I handed it to my waitress. When I returned from WDW, the email with the recipes was waiting in my inbox. I thought this was a very nice perk.
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Old 10-17-2007, 08:55 PM   #149
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Quote:
Originally Posted by Happydinks View Post
Love this thread!

I believe I have the recipe for the mac and cheese from Artist Point (blue cheese and mac) - if it's the same as the California Grill - I'll be happy to post it.
Please post your recipe it sounds delicious!!!!
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Old 10-19-2007, 04:29 PM   #150
Happydinks
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Tillamook Mac and Cheese with Maytag Crust - Artist Point

Serves 4

4 tbs Butter
3 tbs Flour
3 C Milk
1/2 tsp Kosher Salt
1/4 tsp White Pepper
1 C Shredded Tillamook Cheddar Cheese
4 C Cooked pasta (elbow, penne, etc)
1 C Maytag Blue Cheese, crumbled
1/2 Cup Panko Japanese Bread Crumbs

1. Melt Butter in 1 qt saucepan over low heat. Whisk in Flour, stirring to
combine. Cook 3 to 5 minutes (to avoid flour taste).

2. Gradually add Milk, whising constantly until thickened. Season with Salt
and Pepper. (Basically, make a cream sauce)

3. Add shredded Tillamook Cheddar and stir until evenly combined.

4. Preheat oven to 375 degrees F

5. Pour sauce over cooked Pasta, stir to coat and place in an oven-safe dish.

6. Combine crumbled Maytag Blue Cheese and Panko Brad Crumbs, and top
the Pasta and Cheese Sauce.

7. Bake at 375 degrees F for approximagelly 30 minutes. Center should be
hot and the topping should be golden brown.

They serve this with their "steaks" at Artist Point - but we always ask for it regardless of what the "paired" side is with the dish we order.
Hope you enjoy this as much as we do!
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