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Breakfast Potatoes
Carnation Main Street - Disneyland
3 C. red potatoes, cut in 3/4" cubes
1/3 C. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. seasoned salt
Black pepper to taste
Oil for frying
In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Saute onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serves 4-6.
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Banana Bread
Monorail - Disneyland Hotel
1 cup butter
2 cups sugar
2 eggs
2 tsp. water
2 cups bananas, mashed
1/4 tsp. vanilla extract
3 cups flour
1/2 tsp. salt
2 tsp. baking soda
1 cup walnuts, chopped
Preheat oven to 350:. Sift together flour,salt and baking soda. Set aside. Melt butter on the stove or in microwave. Mix butter and sugar until well blended. Add eggs one at a time mixing well after each addition. Add bananas and vanilla. Fold in flour mixture and walnuts and blend until all flour is moist. Grease 2 loaf pans and divide batter equally between the 2 pans. Bake for 1 hour or until center of loaf is firm and toothpick inserted in center comes out clean.
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Chocolate Souffle
Hook's Pointe restaurant, Disneyland.
8 Oz (2 sticks) plus 1 T. unsalted butter, softened
1/3 C. plus 2 T. sugar
6 Oz (1 C. ) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 t. vanilla extract
1/3 C. all-purpose flour
1/4 t. kosher salt
Pistachio ice cream (if desired)
1 T. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)
Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce orfive 5-ounce ramekins or souffle cups using a total of 1 T. of butter and 2 T. of sugar.
Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.
In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.
Divide the batter evenly into the prepared souffle cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the souffles sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the strupy middle will become solid). Run a knife around the cup edges, invert souffles onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves. Serves 5 to 6.
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Yogurt and Dill Dip
Aladdin's Oasis, Disneyland
1 C. full fat yogurt
1/4 t. garlic puree
1/2 C. cucumber, peeled and chopped
1/4 t. salt
1 t. fresh dill, chopped
3 lavosh bread
1 pita bread
Sprinkle salt over chopped cucumber and let stand for 10 minutes. Wrap cucumbers in cheese cloth and gently squeeze out the water. Mix all remaining ingredients in a mixing bowl and serve cold in a deep dish as a dip for lavosh and pita bread.
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Eggplant Florentine with Forest Mushrooms
Caffe Villa Verde - Disneyland Hotel
4 pkg. fresh or 1-1.5 C. frozen spinach, stems removed and chopped
1 C. ricotta cheese
2 T. garlic, minced
1/4 C. pine nuts, chopped
2 T. clarified butter
1 eggplant
Flour
Marinara Sauce
Pesto Sauce
2-3 forest mushrooms per serving (2 rolls)
1 oz. Mozzarella cheese, grated per serving (2 rolls)
In a heated skillet, brown the garlic in butter and saute spinach. Allow to cool. Mix in ricotta cheese. Set aside.
Peel the eggplant racetrack style: Peel lengthwise 1" then leave unpeeled 1" and so on until completed around entire eggplant. Slice into 1/4" thick slices. Dredge in flour and saute quickly for 15 seconds on each side to produce a pliable leaf.
Place some spinach filling on each eggplant leaf and roll into a cannoli shape. Place rolls in a lightly oiled baking pan. Top the rolls with marinara sauce and mozzarella cheese. Bake in a 350 degree oven just until browned.
Serve 2 rolls wth 1 oz. basil pesto sauce and Forest mushrooms on the side.
Marinara Sauce
1- 1.5 C. diced tomatoes
4 C. tomato sauce
3/4 C. onion, finely chopped
2 T. garlic, finely chopped
2 T. olive oil
pinch of each: oregano, thyme, basil, sugar
salt and pepper to taste
Saute onion and garlic in olive oil until lightly brown. Add tomato sauce and diced tomatoes. Simmer for 15 minutes, stiring often. Add remaining ingredients and contine simmering for 15 minutes. Adjust seasonings to taste.
Pesto Sauce
4 C. fresh basil leaves, stemms removed and coarsely chopped, lightly packed
OR
2 C. fresh, flat leaf Italian parsley, coarsely chopped PLUS 2 T. dried basil leaves
1 t. salt
1 t. ground black pepper
2 t. garlic, chopped
1/4 C. pine nuts or walnuts, finely chopped
2 C. olive oil
1 C. freshly grated Romano or Parmesan cheese
Combine the basil or parsley/dried basil, salt, pepper, garlic, nuts and 1 C. olive oil in a blender jar. Blend them at high speed until ingredients are smooth, stopping the blender every 5-6 seconds to push herbs down with a rubber spatula. Sauce should be thin enough to run off the spatula easily. If it seems to thick, add in extra oil until the consistency is proper. Transfer the sauce to a bowl and add in the grated cheese.
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New Orleans Crab Cakes
Ingredients
1 lb. imitation crab, finely chopped
1/2 lb. snow crab, finely chopped
3 large mushrooms, minced
2 Tbsp. chopped green onion
2 Tbsp. minced onion
1tsp. dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp. chicken base
1/4 tsp. ground mustard
1/4 tsp. cayenne Pepper
1/4. white pepper
2 Tbsp. cooking sherry
1/4 tsp. thyme
1 Tbsp. worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 Egg yolks
2 Tbsp Margarine or butter
Directions
Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender. Add all Crab meat and saute over medium heat until hot, stirring constantly. Add bread crumbs, mix well, and turn off heat. Place mixture on cookie sheet, cover and refrigerate until cool approximately 1 hour).
Breading
3 Eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup salad oil
When cool, divide mixture into 12 equal peices. Form so that they are round and approximately 1/2' thick. whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.
Preheat oven to 350. Heat salad oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9x13 baking dish. Bake in 350 oven for 10 minutes. Seve with cajun pepper sauce and garnish with fresh chopped chives. Yield: 6 servings, 2 Each
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Blue Bayou's Chicken Florentine
Ingredients
4 7oz. chicken breast (with skin)
1 cup Florentine sauce (see below)
3 oz. chopped fresh or frozen spinach
3 oz. grated cheddar cheese
2 oz. cooked and chopped bacon
seasoned salt to taste
2 Tbsp. melted butter
Directions
If fresh spinich is used, it must be blanched. Preheat oven to 375 degrees. In mixing, combine spinich, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinich mixture. Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.
Florentine Sauce
2 tsp. unsalted butter
2 tsp. flour
3 tsp. unsalted butter (room temp)
1 1/2 finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbsp. diced pimentos
1 tsp. chopped fresh parsley
1 tsp. chopped fresh chives
1/4 cup fresh lemon juice
salt and white pepper to taste
Blend together flour and 2 tsp of the butter; set aside. Saute' onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes. Yield: 2 cups
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Apple Vichyssoise with Blue Cheese
Disneyland
1 tbsp. butter
1/3 cup chopped sweet onion (such as Maui or Vidalia)
2 cups apples, peeled and diced (Fuji apples work best),
Plus 1 cup finely diced apple for garnish
1/3 cup sauvignon blanc wine
2 cups chicken stock
1 cup cream
2 to 4 oz. crumbled blue cheese
Salt and pepper to taste
Melt the butter in a heavy saucepan. Sweat the onions over low heat until they are clear and soft but not brown. Add the diced apples and cook until they are soft. Add the wine and chicken stock, then the cream and bring to a simmer. Add the blue cheese to taste.
Check the seasoning, and add salt and pepper if desired.
Puree the soup in a blender and refrigerate overnight or until well chilled.
Serve chilled, top with a garnish of finely diced apples.
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Ginger Honey-Mustard Dressing
3 oz ginger root
2 oz pasteurized egg substitute, such as Egg Beaters*
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
4 oz apple cider
1/2 oz salt
1/3 oz pepper
Juice of three limes
Blend all ingredients together. Makes 1 quart.
* The original recipe called for 2 raw egg yolks. Due to the danger of salmonella, the recipe has been modified to include a safe egg substitute.
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Club 33, try Chef Marcel's magnificent dessert treat:
White Godiva, Dark Chocolate Celebration
Chocolate Terrine
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 cups confectioner's sugar
1/3 cup unsweetened cocoa powder
1/2 cup heavy cream
2 tsp. granulated sugar*
* If you use the Hershey Bar, do not add granulated sugar
1. Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside.
2. Find a metal bowl that fits comfortably in a saucepan.
3. Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time.
4. Remove from heat and let cool slightly.
5. When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout).
6. Sift in the confectioner’s sugar and cocoa powder, and stir with wooden spoon or rubber spatula.
7. Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.)
8. Fold in the egg whites and then fold in the cold whipping cream.
9. Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top.
10. Refrigerate for at least 24 hours (3 days is best).
11. When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce.
White Godiva Vanilla Sauce
1/2 cup sugar
5 large egg yolks
1 1/2 cups whole milk
2 tbsp. vanilla extract
1/2 cup Godiva white chocolate liqueur
1. In a metal bowl, whisk sugar and egg yolks together.
2. Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch – check the bottom of the pan frequently with a wooden spoon).
3. Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.
4. Whisk the egg yolk mixture into the milk and return to heat.
5. Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly).
6. Quickly strain the sauce into a bowl and cover with plastic.
7. Place in refrigerator to cool.
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CAESAR SALAD
Club 33 - New Orleans Square - Disneyland.
Freshly ground pepper
1 med. size garlic clove
1 tsp. Worcestershire sauce
3 tbsp. red wine vinegar
1 coddled egg, cooked for 1 minute in shell
3/4 tsp. Dijon mustard
1 head (med.) crisp Romaine lettuce, torn into 2 inch square pieces
1/2 c. croutons
1/2 lemon
Parmesan cheese
In a small bowl, mix one round of freshly ground pepper, garlic clove crushed with a fork or put through a press, Worcestershire sauce, vinegar, egg and mustard.
Dry lettuce in a salad spinner or a linen napkin and place in large salad bowl. Add croutons. Squeeze juice of lemon over greens and mix lightly. Add egg dressing and mix well. Top with a sprinkle of Parmesan cheese. Serve at once. Yield: 2 servings.
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Disneyland Mint Julep
1 cup Sugar
3 tsp Lime Juice Concentrate
3 cups Soda Water
6 tbsp Creme DeMenthe*
6 oz. thawed Lemonade Concentrate
Dissolve sugar into soda water. Add lime juice and lemonade and bring to
boil. Remove from heat and add Creme DeMenthe. Chill.
To serve, combine 3 parts syrup to 5 parts water.
Yield: Approx. 2/3 gal.
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Papaya Crème Brulee
Disneyland -- Pacific Hotel's Pacific Coast Highway
Ingredients:
1 vanilla bean
4 cups heavy cream
8 egg yolks
3/4 cup sugar
3 ripe papayas (preferably Hawaiian)
4 tbsp. brown sugar
Berries and banana leaves for garnish
Slice the vanilla bean in half and place with cream in a saucepan. Bring to a boil, then immediately turn the burner off.
Beat the egg yolks and white sugar together in a stainless steel bowl until light in color. Remove the vanilla bean. Pour the hot cream mixture slowly into the egg mixture, stirring constantly.
Peel, seed and dice 1 papaya and add to the cream mixture.
Place the mixture in an 8- x 8-inch glass baking dish, bake for 70 minutes in a 300 degree oven in a water bath (place the dish in a larger pan that is 3/4-filled with hot water) until it is almost set (it should be firm, like a custard).
After the mixture is baked, cool and then chill in the refrigerator for 2 to 3 hours. When ready to serve, cut the remaining 2 papayas in half and remove the seeds. Spoon the mixture into the halved papayas, place the brown sugar on top and broil until the sugar is caramelized. Garnish with berries and banana leaves.
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Fresh Salsa
Storyteller's Cafe
Yields 1 gallon
1 oz olive oil
3 lbs ripe roma tomato
2 Spanish onions
1 oz garlic clove
1 tablespoon ground black pepper
1 quart tomato juice
2 oz chipotle peppers
1 bunch cilantro
1.5 oz Serrano chili peppers
juice of 1 lemon
4 oz water
Kosher salt to taste about 1 oz
Preparation:
Wash and trim off the stem core of the roma tomatoes, leave whole and coat with oil. Roast the tomatoes in a 350 degree oven until well browned and soft. Dice the onion very large. Add whole cleaned garlic cloves and whole Serrano peppers cleaned of the stems. Coat with oil and roast all until soft and lightly browned.
Chop all roasted ingredients in a food processor or blender with fresh cilantro, tomato juice and chipotle pepper to desired consistency. Add lemon juice and season to taste. Add water if needed.
