Recipes from the Contemporary Resort…
Beef Stew with Biscuits
Chef Mickey's
2 lb Round steak, cubed
4 Tbl Oil
4 Tbl Flour
½ c Onion, cut 1/2" pieces
½ c Carrots, halves lengthwise, cut on bias
½ c Celery, cut on bias
3 Tbl Tomato paste
4 Beef bouillon cubes
2 c Water
3 c BROWN GRAVY
1 tsp Paprika
1 Bay leaf
1 tsp Garlic
Salt and pepper
1 c Peas, cooked
Baking Powder Biscuits
2 c Flour, sifted
1 Tbl Sugar
4 tsp Baking powder
½ tsp Salt
½ c Shortening
1 Egg, beaten
2/3 c Milk
In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 min. Add remaining ingredients except peas. Mix well. Simmer on low until meat is tender and veggies are cooked. Remove bay leaf and adjust seasoning if necessary. Just before serving, add peas and serve stew over biscuits.
for Baking Powder Biscuits
Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs. Mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to ¾” thickness. Cut with a 2" figured cutter and place on an ungreased baking tray. Bake 12 min or until golden.
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Caesar Dressing
from Concourse Steakhouse, Contemporary Resort
Yield: 2 cups
2 Egg yolks
3 tsp Dijon mustard
2 Tbl fresh lemon juice
½ c Canola oil
¾ c Olive oil
3 Tbl White balsamic vinegar
½ tsp Worcestershire sauce
1/8 tsp Tabasco sauce
2 cloves garlic, chopped
2 tsp chopped anchovies
3 Tbl grated Parmesan cheese
1/8 tsp fresh ground pepper
½ tsp kosher salt
In a small bowl, whisk together egg yolks and mustard. Slowly add the lemon juice. Whisking constantly, add the canola and olive oils in a slow steady stream. Whisk in the remaining ingredients. Add water to thin, if necessary, and add more salt and pepper to taste. Store chilled. Whisk to blend before serving.
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Chef Mickey's Key Lime Pie
from Contemporary Resort
1¾ c sweetened condensed milk
1½ c heavy cream
4 egg yolks
¼ tsp vanilla
6 Tbl Key lime juice
1 fresh lime, sliced
9” prepared graham cracker pie shell
Preheat oven to 250 degrees. Combine milk and egg yolks in a blender or food processor on low speed. Slowly add lime juice, mixing until well blended. Pour into pie shell. Bake 20 minutes.
Let cool and refrigerate. Top with whipped cream and a slice of lime.
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Chicken Cacciatore
Chef Mickey's
¼ c Vegetable Oil
1 Whole Chicken (Cut into 8 pieces)
1 c Onion Chopped Fine
½ lb Sliced Mushrooms
1 Tbl Chopped Garlic
28 oz Canned Tomatoes
½ c Red Wine
1 Tbl Fresh Oregano Chopped
1 Tbl Fresh Basil Chopped
1 Tbl Fresh Thyme Chopped
Heat a deep skillet over medium heat with oil. Brown the chicken in the skillet, remove and set aside. Brown the onions and mushrooms, add the garlic. After the mixture has cooked, add the rest of the ingredients, including the chicken and any juices that are in the plate. Simmer the mixture, stirring occasionally to break up the tomatoes. Approximately 30-35 minutes or until the chicken is tender. Serve over fresh cooked pasta. Sprinkle with fresh grated parmesan cheese if desired
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Nacho Cheese Dip
Fiesta Fun Center Snack Bar, Disney's Contemporary Resort
½ lb Provolone, grated
½ lb American cheese, grated
¾ c Heavy cream
8 oz Cream cheese
¼ tsp Garlic powder
¾ tsp Worcestershire
1/8 tsp Cayenne
1/8 tsp Yellow food coloring
Melt provolone in top of double boiler over boiling water. Add American cheese and stir in cream. Add cream cheese and stir until all is melted. Remove from heat; whip in seasonings and food coloring. Serve warm with crackers, chips, or veggies.
<Source> recipesource website, archived at
http://www.cdkitchen.com
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Eggs Coronado
The Concourse Grille
Yield: 4 servings
1 c cottage cheese
2 Tbl horseradish
2 Tbl sour cream
1 bunch scallions, sliced
8 large eggs
½ c milk
salt and pepper, to taste
In a large bowl, mix cottage cheese, horseradish, sour cream and sliced scallions. Set aside. In a separate bowl, mix eggs, milk, salt and pepper. Make 4 medium omelets in a hot sauté pan, adding equal amounts of cottage cheese mixture to each omelet. Fold each omelet in half to hold filling.
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Ginger Pumpkin Soup
Contemporary Resort Catering
Yield: 8 servings.
1 tsp minced shallots
½ tsp olive oil
2 – 3 lb pumpkin, peeled, seeded and diced into ¾” pieces
½ c brandy
4 c chicken broth
1¼ c unsweetened pumpkin puree
to taste salt & pepper
1 Tbl minced fresh ginger
1 Tbl white wine
1¼ tsp cinnamon
Pinch freshly grated nutmeg
2 Tbl mascarpone cheese
Sweat shallots in oil until translucent. Add pumpkin and sweat until fork tender. Add brandy and let cook until reduced in volume by half. Add broth and pumpkin puree; simmer 30 minutes. Puree minced ginger and combine with wine; set aside. Puree soup with handheld blender. Adjust to desired consistency with more broth or water. Thirty minutes before serving, add couple of teaspoons of ginger and wine combination, cinnamon and nutmeg to reach desired flavor. Serve with a spoonful of mascarpone cheese on top.
[RECIPE NOTE: Adding the ginger too early or using the powder form, can result in a spicier soup. With dry ginger, the soup gets a more peppery flavor the longer it cooks.]
<Source> Orlando Sentinel
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GRILLED YELLOWFIN TUNA
Chef Pleau of Disney's Contemporary Resort
You will need approximately 1/3 pound of tuna per person (if tuna is unavailable, this seasoning works well with shrimp, also). Brush each fresh, thick-cut tuna steak with a mixture of:
1/3 c soy sauce
2 Tbl safflower oil
1 Tbl fresh grated ginger
1/3 tsp red chili flakes, or to taste
Zest 1 lemon
to taste Kosher salt & fresh ground black pepper
Grill the tuna over a very hot, but not flaming, grill. (Cliff swears by wood-fired, not lighter-fluid-lit, coals.) Cook the tuna so that the outside is browned, but the inside is nearly rare.
CILANTRO LIME YOGURT SAUCE
8 oz nonfat yogurt
½ bunch cilantro, finely chopped
2 finely sliced scallions
¼ c minced red onion
Zest and juice of 1 lime
1 tsp fresh grated ginger
1 tsp curry powder
1 tsp light soy sauce
to taste Kosher salt & fresh ground black pepper
Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.
Index updated through this post.
Please provide and I will be deeply indebted.
When it says like 1 part mango juice and 2 parts orange juice, what exactly is that? Maybe someone can break down the recipe for me and put it in cups like 3 cups pineapple juice, etc. Me and measurements dont mix unless I know the exact measurement 
Also is it best to use frozen juices or the stuff you can buy in cartons and bottles?
