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Old 04-02-2008, 05:48 AM   #1936
JerseyBelle
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Post 1917 and 1919 updated with pictures.Page 128

Hi,

As I was writing my trip report, I found out that I had pictures of two of the recipes that I posted. These pictures were from a Pictures of DCL food thread in the DCL forum. My recipe posts for this forum are post 1917 and 1919 on page128. Also here is the link to the pictures of dcl food thread.

http://www.disboards.com/showthread.php?t=886187
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Old 04-02-2008, 09:11 AM   #1937
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I just had this thread pointed out to me last night and am only on page 8 so far. I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet!

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecip...eyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.


Quote:
Originally Posted by psimon View Post
I have a question regarding the source of some of the recipes posted on the sites..... Has anyone noticed there are discrepancies between recipes on some the sites FOR THE SAME ITEM?

An example, the Marinated Flank Steak from Boma:

From magictrips.com:

Flank Steak Marinade
Boma, Animal Kingdom Lodge

1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

from http://www.homestead.com/disneyrecip...eyresorts.html

FLANK STEAK MARINADE

Boma - Animal Kingdom Lodge


Yield: 10 servings (1 ¼ quarts)

Ingredients:


¼ quart Ginger
¼ quart Garlic
¼ quart Sugar
1/8 cup Cardamom, ground
¼ cup Coriander, ground
1/8 cup Turmeric, ground
¼ cup Thyme
1/8 cup Crushed Pepper
¼ cup Worcestershire Sauce
1/8 gallon Soy Sauce, low sodium


Aside from the quantity that the second recipe makes, notice there are ingredients missing compared to the first recipe! How could I tell which is the "official" recipe?

How can you tell if any of the recipes posted are authentic?

Thanks...


---Paul in Southern NJ
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Old 04-02-2008, 10:54 AM   #1938
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Shrimp and Scallops with Spinach Flan

Quote:
Originally Posted by TiggerXx View Post
Does anyone have the recipe for the sauteed scallops and black tiger shrimp from Chefs de France? I had it this year, and no matter how many other scallop or shrimp dishes I've had, or tried to make, it just doesn't compare.
You're in luck. A friend of mine requested this while at Chefs de France.


Shrimp and Scallops with Spinach Flan
Chefs de France, Epcot
Serves 6

½ cup heavy cream
12 scallops u10
24 shrimp 13-15 count
3 tsp paprika
½ cup olive oil
¼ lb fresh sorrel
2 cups fish stock
¼ cup roux
6 bamboo skewers


1. In a bowl, mix shrimp, scallops, paprika and olive oil; salt & pepper to taste.
2. Bring to a boil the fish stock, add roux to thicken and then add cream.
3. Put 4 shrimp and 2 scallops on each skewer
4. Julienne sorrel leaves, slice thinly and sauté until cooked. Add to the sauce
5. Cook scallops & shrimp until done


Spinach Flan


2 oz butter
½ qt. heavy cream
½ qt. half & half
1 lb bag of spinach
¼ tsp. nutmeg
6 whole eggs

1. cook spinach in butter for 5 minutes, let cool
2. mix spinach with the cream, half & half and egg
3. Coarsely chop the spinach and add to cream mixture
4. add nutmeg and salt & pepper to taste
5. put mixture into 4 oz. aluminum cups and bake at 350˚ for 27 minutes

With Thanks to Chefs De France, Epcot
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Old 04-02-2008, 10:56 AM   #1939
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Quote:
Originally Posted by piratesmate View Post
I just had this thread pointed out to me last night and am only on page 8 so far. I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet!

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecip...eyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.
I'n REALLY excited about seeing what recipes you've collected. I'm sending you the index and request list now - before I leave for work.

BTW, I've often seen 3 different versions for the same recipe - one from the cookbooks and others from servers and Chefs. I'm sure they tweak and change stuff so it's good to see different versions.
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Last edited by Tatania; 04-02-2008 at 11:03 AM.
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Old 04-02-2008, 12:54 PM   #1940
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Here are a couple of my favorites...I don't think they've been posted yet. At least they weren't on the list that Tatania sent to me this morning.

FRUNCH
from Boma, AKL - 2001 version
Yield: 12 servings (1 gallon)

8 oz can Lemon Juice, frozen and canned
8 oz can Pineapple Juice, frozen and canned
8 oz can Orange Juice, frozen concentrate and canned
12 oz Mango Juice
6 ounces Grenadine

This recipe is easier for home use when frozen juice is used. Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.

[NOTE: This is the recipe as given to me by the chefs at Boma during our stay in May of 2001. I've noticed, though, that the sites that list menus have always said that Frunch was a mix that includes guava & papaya juices. ]
- - - - - - - - - -

FUFU
from Boma, AKL
Yield: 8 servings

1 lb Sweet Potatoes, peeled, medium dice
1 lb Potatoes, peeled, medium dice
To taste Salt and Pepper
2 Tbl Coriander, roasted
2 Tbl Cinnamon, toasted
¼ cup Sugar
¼ cup Butter

Steam all of the tubers until tender. In a mixer mash everything together. Check the seasoning, adjust if needed. Make sure the potatoes are cooked well.

[NOTE: Again, this is what I was given by the chefs. However, when I attempted to make it as directed it was WAY too thick. I ended up having to add back some of the liquid from steaming the tubers. Weird name, but good stuff! ]
- - - - - - -
CURED PORK LOIN
from Boma, AKL in 2001
Yield: 10 servings

6 2/3 lb Pork Loin
1 lb Kosher Salt
1 lb Sugar
1 lb Brown Sugar
2/3 c Minced Herb (Thyme or Rosemary), chopped fine
2/3 c Ginger
2/3 c Cinnamon

In the hotel pan, mix salt and brown sugar. Coat the pork in the salt/sugar mixture and let coat overnight. Take out the cured pork and rinse in cold water. Grill or rotisserie until medium rare. Note: Make a different variation by adding different spices.

COCONUT CURRY SAUCE (FOR FISH OR PORK)

1 c Coconut Milk
½ oz Curry Paste (see recipe below)
1 qt Soy Sauce
2 c Sugar
½ oz Lime Juice
½ oz Cilantro, chopped rough

Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.

CURRY PASTE Equivalents given are my calculations.

1/16 qt Olive Oil (¼ c)
¼ lb Red Pepper
1/16 qt Fresh Ginger Root (¼ c)
1/16 qt Garlic Cloves (¼ c)
1/16 c Ground Turmeric (1 Tbl)
1/16 c Ground Cinnamon (1 Tbl)
1/16 c Ground Cumin (1 Tbl)
1/16 c Ground Cardamom (1 Tbl)
1/16 c Ground Coriander (1 Tbl)
1/16 c Cayenne Pepper (1 Tbl)

Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.

Cool, cover and refrigerate in jars for up to one week.
- - - - - -
This one I haven't actually made here at home, but it was positively the best soup I've ever had!

MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL - 2001

1 lb Mussels
1 lb Shrimp
1 lb White Fish, cut chunky and sear
1 lb Scallops, seared
2 qt Chicken Stock
2 Tbl Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 Tbl Parsley, chopped
2 Tbl Cilantro, chopped
2 Tbl Lemon Juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 – 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 Tbl Ground Cumin, toasted

Sear the fish and scallops until golden brown (don’t overcook.) Heat chicken stock and add all vegetables and spices (except parsley, cilantro, beans, roasted eggplant, and lemon zest.) Let simmer until vegetables are ¾ done. Add the seafood until shrimp and mussels are done. Adjust seasoning.
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Old 04-02-2008, 05:57 PM   #1941
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Quote:
Originally Posted by piratesmate View Post
I just had this thread pointed out to me last night and am only on page 8 so far. I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet!

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecip...eyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.
Welcome oh friendly mod glad to have you on board with all of us. Don't you love when the recipe gets 'tweaked' or in some cases changed? There has to be a way to have the recipes read: The following ingredients if you liked it in 06, if you liked it better in 08 add this. Just kidding, I use to think it was just me who had some difficulty figuring some of what the recipe read. When I found this thread I was glad to find I had company, so I guess that's the fun of it! Looking forward to seeing some of what you have collected.

Quote:
Originally Posted by Tatania View Post
I'n REALLY excited about seeing what recipes you've collected. I'm sending you the index and request list now - before I leave for work.

BTW, I've often seen 3 different versions for the same recipe - one from the cookbooks and others from servers and Chefs. I'm sure they tweak and change stuff so it's good to see different versions.
MMmm, that really, really sounds good. DH and I have been pan searing some very nice, big scallops the past few weekends. Now this kills the health aspect, with the cream sauce. Well what can I say if I knew how to do siggie stuff mine would say It's not the years you live, it's how you live the years! Of course for me that would mean enjoying FFW (friends, food and Wine).
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Old 04-02-2008, 06:17 PM   #1942
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Quote:
Originally Posted by TheGoofyMama View Post
Ugh...I'm not too sure I will follow the thread once it's moved. I have a feeling that it will quickly become a catch all for all kinds of recipes not exclusive to WDW.

I hope that's not the case but I guess we will have to wait and see.
I don't think that will happen. People have the entire rest of that board to post other receipes as they have been doing all along.
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Old 04-02-2008, 07:00 PM   #1943
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Quote:
Originally Posted by dahirsh View Post
I don't think that will happen. People have the entire rest of that board to post other receipes as they have been doing all along.
I hope your right, I would hate to see such a fabulous thread go down the drain with just any 'ol recipes added to it.
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Old 04-02-2008, 07:01 PM   #1944
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Cornbread Stuffing

House of Blues, Downtown Disney




Ingredients

1 cup onions, 1/8-inch diced
2 cups vegetable stock
4 cups celery, 1/8-inch diced
4 eggs
1 tablespoon garlic, minced
1 cup olive oil
9 cups jalapeño cornbread, 1-inch cubes
7 cups French bread, 1-inch cubes
1 tablespoon salt
1/2 teaspoon white pepper
2 teaspoons poultry seasoning



Directions
Sauté onions and celery and garlic in olive oil until translucent. Add
cornbread and French bread cubes. Mix with seasoning. Add stock and eggs and
salt and pepper. Remove from heat and put into pan. Bake in oven at 325
degrees F for 20 minutes.

Remove from oven and serve hot.

Servings: 12
Source: by Executive Chef Dean Berthelot - House of Blues
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Old 04-02-2008, 07:02 PM   #1945
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Lemon Chicken version 2

The Resaurant Marrakesh, EPCOT Center
Source: The St. Augustine Record

Lemon Chicken
For Tagine of Chicken - d jej
Mkalli Bel Hamedmp Zitoun
By Chef Lahsen Abrache
Exectutive Chef, Restaurant Marrakesh, EPCOT Center, Walt Disney World

5 pieces of chicken
2 1/2 oz ground ginger
2 1/2 oz black pepper
4 oz salt
1 oz olive oil
3 1/2 oz salted butter
Pinch of saffron
2 1/2 oz sweet butter
10 cinnamon sticks
1 oz fresh chopped coriander (chinese parsley)
5 cloves chopped frsh garlic
5 lemon pickles, quartered
1/2 pound green olives pitted
1/2 tsp yellow food coloring
1 1/2 pounds spanish onions, chopped
1 pint water

Clean chicken and set aside. In small mixing bowl, combine ginger, pepper,
salt, yellow food coloring and salted butter, mix well. Rub mixture on
chicken.

In casserole dish place sweet butter and olive oil, coating sides and bottom
equally, Add chicken, sprinkle evenly with onions, saffron, coriander and
garlic. Place cinnamon sticks in corners and middle of casserole dish.

Add water, place on stove and bring to a boil. Put in 350 degree oven and
cook for 45 minutes.

Arrange couscous in tagine (Moroccan serving dish with cover), place lemon
chicken in the center and add vegetables on top of chicken. Serves 5 people.
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Old 04-02-2008, 07:18 PM   #1946
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Quote:
Originally Posted by TheGoofyMama View Post
I hope your right, I would hate to see such a fabulous thread go down the drain with just any 'ol recipes added to it.
The thread is not changing, nor is the content, it is just moving to a new home.


really
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Old 04-02-2008, 07:27 PM   #1947
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I was thinking about the comments regarding WDW recipes not always being the healthiest - with all the heavy cream & butter in them. I'm one of those cooks who rarely follows a recipe exactly. If I see heavy cream, I generally just use 2% milk instead of skim milk. If consistency is a problem I might add just a touch of Wondra flour to it. I always save the recipes the way I receive them though.

Here are a couple others we make & like:

Rib Rub
Whispering Canyon Cafe at Disney's Wilderness Lodge
Yield: approximately 2 lbs. I use 1/4 the amounts & even then only use half of it at a time. I just store the rest in an airtight container for a couple weeks.

2-1/8 c Granulated Sugar
1/3 c Granulated Onion
3 Tbl Celery Salt
3¼ Tbl Iodized Salt
¾ c Paprika
2½ Tbl Chili Powder
2½ Tbl Coarse Ground Black Pepper
1½ tsp Cayenne Pepper
¾ tsp Dry Mustard
1-1/8 tsp Dry Ginger
¾ tsp Granulated Garlic
½ tsp Cumin
½ tsp Thyme
2 Tbl Whole Marjoram
1 tsp Ground Cinnamon

1. Combine all the dry ingredients above.
2. Rub onto Ribs before cooking. [NOTE: I rub the ribs the night before.]
- - - - - - -
Strawberry Banana Bread
from the Whispering Canyon Cafe, Wilderness Lodge

2 tsp baking soda
1 c butter
2 c sugar
1½ lb strawberries
2 c bananas (~6 medium)
4 eggs
1 tsp salt
3 c flour

Grease two loaf pans & preheat oven to 325. In a large mixing bowl, cream the butter & sugar. Incorporate bananas scraping sides of bowl. Add the eggs one at a time, mixing thoroughly after each. Set aside. In another bowl, mix together salt, baking soda & flour. Add flour mixture to butter mixture & stir until blended. Add strawberries (thawed). Bake 60 to 75 minutes or until a toothpick comes out clean. Cool completely on a rack before inverting onto a plate.
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Old 04-02-2008, 08:56 PM   #1948
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Chefs de France cheesy scallopped potatoes

Does anyone have the recipe for this? We were there last week and I meant to ask but forgot!!

That was the best side dish! So tasty.
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Old 04-02-2008, 09:53 PM   #1949
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You can visit https://secure.disney.go.com/wdw/contact/contactUs
Fill out the form and make a request to WDW.

Please share any recipes you may gather with the group.
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Old 04-02-2008, 10:02 PM   #1950
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Quote:
Originally Posted by JerseyBelle View Post
Hi,

As I was writing my trip report, I found out that I had pictures of two of the recipes that I posted. These pictures were from a Pictures of DCL food thread in the DCL forum. My recipe posts for this forum are post 1917 and 1919 on page128. Also here is the link to the pictures of dcl food thread.

http://www.disboards.com/showthread.php?t=886187
The pictures are great,

Thanks for sharing
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