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Old 01-16-2008, 10:56 PM   #991
Tatania
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Quote:
Originally Posted by CrazedDisFan View Post
Nope, 1 or 12 was SOOOOO not a typo!
I know whatever happened wasn't funny but your post had me smiling. The chocolate martini WAS very good but the being a huge milkshake fan I REALLY loved the bottomless milkshake at Whispering Canyon. Too bad I only had room for 2, LOL.
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Old 01-17-2008, 01:15 AM   #992
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Macadamia Nut Encrusted Mahi-Mahi

I'll start transcribing the Kona Cafe requested recipes:

Macadamia Nut Encrusted Mahi-Mahi
Kona Café Restaurant, Polynesian Resort, Chef Michael Thompson
Yield: 6 portions

Mahi-Mahi
6 each 6-8 oz portions Mahi-Mahi
1 tablespoon Coleman’s Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce

Marinade Preparation
Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce. Add the mahi-mahi portions.

Coating ingredients
1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 to 8 tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or lemon juice)
4 tablespoons white wine (do not use “cooking wine”)
6 tablespoons unsalted butter, softened
2 tablespoons thick soy sauce

1. Combine the flour and the macadamia nuts and mix together.
2. Remove the mahi-mahi filets from the marinade and drain slightly.
3. Coat the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
4. Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
5. Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
6. Using a paper towel, wipe out the sauté pan and return to heat.
7. Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
9. Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.
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Old 01-17-2008, 01:26 AM   #993
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Pomegranate Splash
Tambu Lounge & General WDW Bar menu
1 serving

1.5 ounces Skyy Citrus Vodka
3/4 ounce PAMA Pomegranate liqueur
¾ - 1 ounce Monin Pomegranate Syrup
To fill - cranberry juice and soda water

Fill a tall glass with ice and add the liquers and syrup. Fill primarily with cranberry juice and a lesser amount of soda. Mix well so that the flavours are well blended and the soda is not the first thing you taste.

This is a wonderfully refreshing drink with a slightly tart taste.
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Old 01-17-2008, 01:36 AM   #994
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Bongo’s Jungle Juice

Bongo’s Jungle Juice
Adventurers Club, Pleasure Island (this is the mix the club uses. Obviously home users will use less).

1 bottle (750 ml) Captain Morgan's Spiced Rum
1 bottle Bacardi 151
1 bottle Banana liqueur
2 bottles Strawberry Daquiri Mix
2 bottles each: orange juice, pineapple juice, and cranberry juice.

Mix all the ingredients and serve in a tall glass over ice.
Cooks Note: this drink is very sweet and I would cut back on the Strawberry Daquiri Mix
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Old 01-17-2008, 06:54 AM   #995
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Tatania, I wanted to say Thank You for the Sci Fi Recipes, namely the 7 Bean Chili and the Tomato Soup.
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Old 01-17-2008, 01:01 PM   #996
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Quote:
Originally Posted by Tatania View Post
Hi Everyone,

I’m just back from 10 fabulous days in Orlando and WDW. As I get older, I’m not that big on the rides anymore but love hanging out there and enjoying the fine dining. I’ve gained about 10 pounds to show for it too and am hoping to get around to posting some dining reviews.

But my first stop is to my favorite thread – the recipe thread – because I took the request list along with me and managed to get several of the recipes. I also have written requests dropped off at the managers of restaurants I didn’t eat at BUT there is no question – you get a far better response when you actually eat at the place. One night I went to Kona Café and asked for the recipes on my request list. They told me to write it down and they’d give it to the chef. Then on the last night I had dinner there (the Tuna Oscar) and made the same request and got 4 recipes. Unfortunately the Tuna Oscar is still too new and they don’t have it written down yet.

I probably won't be able to get everything done tonight (I've been up since 4 am East Coast time), but can at least let you know what I have and what I'm waiting for.

First, however, I'm going to respond to a couple of the requests that came in since I left. I now have all the Disney recipe books and am thinking of doing a master index or something because currently I have to flip through 5 books plus my extensive private collection to find things.

For the person looking for the Lamb and Barley soup - this is the recipe from "Cooking with Mickey and the chefs of Walt Disney World".

Lamb and Barley Soup
Rose and Crown Pub & Dining Room, Chef Phillipe Cuenin
Serves 6 - 8 as a first course or 4 as a main course; makes about 9 cups

1 cup barley
12 ounces ground lamb
2 tablespoons canola or other vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
5 cups chicken broth
3/4 cup milk
3 stalks celery, trimmed and finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
6 tablespoons finely shredded fresh basil leaves or minced fresh parsley
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

1. In a large pot of boiling salted water, cook the barley for 30 minutes, or according to package directions. Drain completely in a colander and set aside.
2. Meanwhile, in a 4 to 5 quart Dutch oven, cook the ground lamb over medium heat, stirring and breaking up the lamb with a spoon, for about 6 to 8 minutes, or until it is cooked through and no pinkness remains. With a slotted spoon, transfer the lamb to towels to drain. Pour off and discard any remaining fat.
3. In the same Dutch oven, heat the canola oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring, about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring constantly, until lightly browned, about 5 minutes.
4. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the cooked barley, milk, celery, carrots, turnip, 1/4 cup fresh basil, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
5. Serve the soup hot, garnished with remaining two tablespoons fresh basil.
Thank you! I'm going to try this next weekend and see how this version of the recipe comes out!
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Old 01-17-2008, 07:04 PM   #997
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Thank you, Tatania! You have once again made some Disers very happy-especially with the Mahi Mahi recipe from Kona Cafe!
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Old 01-17-2008, 07:58 PM   #998
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Quote:
Originally Posted by upon-a-star View Post
I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?

Mary
BTW, when I dropped in at LTT in the hopes of getting some recipes I noticed that the "Sandwich From Around the World" (another request) was also no longer on the menu. The place was a total zoo that day so I left, but my feeling is it's harder to get recipes for things no longer on the menu because they have to dig into the archives.

BTW, I'm disappointed that I haven't heard back from any of the places that promised to send me recipes nor have I heard back from Guest Relations since my Email to them on Tuesday. Still have to transcribe the Beef Teriyaki and the Pan Asian Noodles.
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Old 01-17-2008, 08:11 PM   #999
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Hi Tatania! I requested the recipe for the Mahi Mahi from Kona Cafe and never received it-yet the recipe for the Mussels appy from Le Cellier came within a couple of days. No rhyme or reason to it all I guess. Yet you have gotten some much requested recipes! Hopefully doing our Grand Gathering in August I will be able to get new recipes, too.
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Old 01-18-2008, 03:04 AM   #1000
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Beef Teriyaki
Kona Café, Polynesian Resort
Yield: sauce will serve 6 to 8 persons

Beef Teriyaki - Sauce
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

in a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.

Vegetable Medley
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds

Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.

Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixer. Add the potatoes and mix well.

This is what was on the official recipe sheet but I wonder if the person who requested it could shed some light on the presentation? Was the beef stir-fried in the sauce and served next to the veggies and potatoes? Or was the beef mixed into the veggies after all was cooked? I also bet these are the mashed potatoes someone was asking about because on the "official menu from October" it says:

Quote:
Beef Teriyaki $22.49
-10-oz. sirloin strip grilled with pineapple teriyaki glaze served with mashed yukon gold potatoes and stir-fried broccoli florets.
Interesting that the potatoes called for are Red Bliss and there's no broccoli mentioned in the vegetable medley!!
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Last edited by Tatania; 01-18-2008 at 01:29 PM.
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Old 01-18-2008, 03:08 PM   #1001
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Tatanina,
Thanks for the recipes from Kona Cafe! I know many have been searching for the recipe for the Beef Teriyaki!
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Old 01-18-2008, 03:17 PM   #1002
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Kona Cafe

Quote:
Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixer. Add the potatoes and mix well.
I, too, am wondering about the recipe for the mashed potatoes. When we dined at Kona Cafe, we were told that they have always used Yukon Gold for their mashed potatoes. The menu that we were given also says Yukon Gold. Yet the recipe calls for Red Bliss potatoes. I am sure they would both be delicious yet those two potatoes do have different tastes. And the salt? 1/4 cup?!
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Old 01-18-2008, 06:20 PM   #1003
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Quote:
Originally Posted by Tatania View Post
Beef Teriyaki
Kona Café, Polynesian Resort
Yield: sauce will serve 6 to 8 persons

Beef Teriyaki - Sauce
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

in a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.

Vegetable Medley
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds

Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.

Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixer. Add the potatoes and mix well.

This is what was on the official recipe sheet but I wonder if the person who requested it could shed some light on the presentation? Was the beef stir-fried in the sauce and served next to the veggies and potatoes? Or was the beef mixed into the veggies after all was cooked? I also bet these are the mashed potatoes someone was asking about because on the "official menu from October" it says:



Interesting that the potatoes called for are Red Bliss and there's no broccoli mentioned in the vegetable medley!!
Thanks so much Tatiana.
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Old 01-18-2008, 09:40 PM   #1004
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Kona Cafe: Beef Teriyaki

Simbee3: I have a feeling you may soon be making the Beef Teriyaki from Kona Cafe?! Please do let us all know how it turns out!
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Old 01-18-2008, 10:16 PM   #1005
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LTT: Butter Griddled Pound Cake

I was wondering if anyone has this recipe? Also, pics of this dessert?

I searched through the index on the first page of this thread and only found a pumpkin bread version.

TIA!
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