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Planet Hollywood's Spinach Dip
DownTown Disney
Yields: 4 cups.
8 ounces sliced mushrooms
3/4 cup diced yellow onion
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper2 (10-ounce packages frozen, chopped spinach, thawed
2 cups cooled spinach dip sauce (see recipe note)
3/4 cup (6 ounces) sour cream
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1. Saute the mushrooms and onion in butter with the Italian seasonings, lemon juice, salt and black pepper. When the mushrooms are tender they are cooked. Drain and cool.
2. Squeeze water from thawed spinach, making sure the spinach is completely dry.
3. Combine the dry spinach with the cooled dip sauce, sour cream and cheeses.
4. Add lemon juice and spices and the mushroom-onion mixture.
How to make the spinach dip sauce: In a small saucepan on medium heat, melt 2 tablespoons butter. Add 2 tablespoons minced shallots and 1 tablespoon minced garlic. Saute for 3 minutes. Slowly whisk in 3 tablespoons all-purpose flour to make a roux. Cook 4 minutes. While stirring, add 16 ounces (2 cups) heavy cream, 1 teaspoon ground white pepper, 1 teaspoon salt, 1/4 cup finely juliennned fresh basil and 1/4 cup freshly shredded Parmesan cheese. Bring to a boil. Reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking. Place the sauce in the refrigerator to cool until ready to assemble dip.
5. When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.
NOTE: The recipe recommends making the dip a day ahead to allow the flavors ample time to meld. Also, the spinach mixture and the spinach dip sauce should be chilled before combining them.
The spinach dip is best served warm with white corn tortillas and fresh salsa. Heat in a microwave or in a saucepan on the stovetop, stir frequently so that the mixture won't burn or stick to the pan
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Cap'n Crunch Chicken
Planet Hollywood
2 cup Cap'n Crunch Cereal
1-1/2 cups Cornflakes
1 Egg
1 cup Milk
1 cup All purpose flour
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
2 lb Chicken breast -cut in 1-oz. tenders
Vegetable oil for frying
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325 degrees F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.
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Chicken Caesar Salad Pizza
Planet Hollywood
2 chicken breasts
2 garlic cloves, minced
1/4 cup Parmesan cheese, grated
1 small onion, chopped
1 red bell pepper, chopped
1 cup mozzarella cheese, shredded
refrigerated pizza dough
1/2 head Romaine lettuce, shredded
2 tomatoes, diced
prepared Caesar salad dressing
croutons (optional)
Cook chicken and chop into 1-inch pieces. Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender; add chicken pieces and continue cooking for another minute.
Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing. Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses. Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.
While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired.
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CREOLE MUSTARD SAUCE
PLANET HOLLYWOOD
1 c Mayonnaise
1/4 c Creole style mustard or DiJon mustard
1 tb Yellow mustard
1 tb Horseradish
1/2 ts Cider vinegar
1 ts Worcestershire sauce
1 ts Red wine vinegar
1 ts Water
1/2 ts Cayenne pepper
1/2 ts Salt
1 tb Green onions sliced into
1/4" pieces
1 tb Crushed garlic in oil
1 ts Finely chopped green peppers
1 ts Finely chopped celery
1 ts Finely chopped onion
Mix all ingredients together. Serve with Planet Hollywood Chicken. Yield: 1 Cup
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Bananas Foster Cheesecake
Yield: 8 servings.
Crust:
1 1/2 cups Nilla Vanilla Wafer Cookie crumbs
Butter for greasing baking pan
Flour for dusting baking pan
1/2 cup melted butter, clarified
Batter:
2 pounds cream cheese
2 eggs
1 teaspoon vanilla paste or extract
8 ounces granulated sugar
8 ounces sour cream
Fosters sauce:
4 ounces butter
4 ounces brown sugar
1/2 teaspoon cinnamon
2 ounces banana liqueur
1 lemon
1/2 of an orange
Garnish:
Mint springs
Powdered sugar
1. Combine ground vanilla wafers and clarified butter. When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter. When squeezed it should hold together easily.
2. Rub inside of a springform pan with butter. Dust sides and bottom with flour, discarding any powder that does not stick. Using your hands, tamp down the butter-wafer mixture forming a short wall up the side. When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.
3. For the filling, beat cream cheese until smooth. With machine running, add granulated sugar, stopping occasionally to scrape down the sides. With the machine running, add the eggs, one at a time. Add the vanilla paste or extract and sour cream. Pour batter into prepared, cooled pan and level off with a spatula. Bake at 300 F for 40 minutes.
4. For the sauce, in a small sauté pan, cook brown sugar and butter slowly until the mixture liquefies. Add lemon juice, banana liqueur, orange juice and cinnamon. Bring mixture to a boil and then simmer for 10 minutes and cool. In another sauté pan, sauté banana slices in sizzling butter. When browned on one side, douse the fruit with some of the Fosters sauce.
5. Cut cooled cheesecake into 8 portions. Top with Fosters sauce. Dust with powdered sugar and add a sprig of mint.
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Pot Stickers
Ingredients:
1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)
On the side
Hoisin sauce (Available at most market stores)
1. In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers -- 1 to 2 inches should be enough.
2. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.
3. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.
4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels.
Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce.
Serves 3 to 4 as an appetizer.
