4 Kids 'n Us Recipes

Serves
6

Ingredients:

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine lettuce
2 medium tomatoes, blanched & peeled
1 1/2 cups cooked turkey breast, diced
3 eggs, hard-cooked
1/2 cup blue cheese, crumbled
6 strips crisp bacon, crumbled
2 tablespoons chopped chives

Method:
Chop
all greens very fine (reserve some watercress for presentation) and
arrange in salad bowl. Cut tomatoes in half, remove seeds, and dice
fine. Also dice the turkey, avocado, & eggs. Arrange the above ingredients,
as well as the blue cheese and bacon crumbles, in straight lines across
the greens. Arrange the chives diagonally across the above lines. Present
the salad at the table, then toss with the dressing (below). Place on
chilled plates with a watercress garnish.

Brown Derby Old-Fashioned French Dressing

1/2 cup water
1/2 teaspoon sugar
1 1/4 tablespoons salt
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, chopped
1/2 cup red-wine vinegar
Juice of 1/2 lemon
1/2 tablespoon ground black pepper
1/2 teaspoon English mustard
1/2 cup olive oil
1 1/2 cups salad oil

Blend all ingredients except oils, then add olive oil and salad oils
and mix well. Blend well again before mixing with salad.

Ingredients:
3 lbs.
of shredded potatoes (hash browns)
1/4 lb. of sliced onions
½ cup of nacho cheese sauce
pinch of salt and pepper
1/4 lb. of diced ham
pinch of garlic and onion powder
2 Tbsp. butter
3 oz. shredded cheese

Method:

Sauté onions and ham in butter. Add dry ingredients, then mix
in potatoes, and let cook until a nice golden brown. In a separate
container heat the nacho cheese sauce (microwave). After potatoes
are ready, mix together and place in an oven safe container. Top with
the shredded cheese. Bake in oven for 15 minutes at 325ºF.

BBQ Sauce

Ingredients
58
ozs Ketchup
7 ozs Rice Wine Vinegar
4 ozs Molasses
2 Tbsps Chili Powder
2 Tbsps Paprika
2 tsps Tumeric
2 tsps Ground Cumin
2 Tbsps Garlic Salt
1/2 tsp Ground Cloves
2 Tbsps Onion Powder
16 ozs Water
2 Tbsps Brown Sugar

Method
Mix
all ingredients together and simmer for 20-30 minutes.
BBQ
RUB

Ingredients

2 LBS Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin

Yield: 16 servings

Ingredients:

12 oz. heavy cream
3 oz. Panko bread crumbs*
6 oz. maple pancake syrup
16 oz. hazelnuts (3 cups)
3 oz. unsalted butter
6 oz. brown sugar
4 lbs. fresh sweet potato
2 1/2 tsp. salt
*NOTE:
Panko are Japanese bread crumbs, and can be found in many Asian markets.

Method:

1. Peel and slice (5/32") sweet potatoes. Set aside in bowl.

2.
Preheat oven to 350 degrees.

3.
In a sauce pan, place butter, syrup and cream. Warm and stir until ingredients
are blended.

4.
Toast hazelnuts until golden brown. Coarse chop.

5.
In a separate bowl, mix nuts, brown sugar, salt, and panko. Place 1/3
of this mix over potatoes.

6.
Pour 1/3 of liquid over potato mix until all is coated. Put in 9"
x 13" casserole (sprayed with Pam cooking spray).

7.
Pour remaining liquid over potatoes. Cover with lightly oiled parchment.

8.
Bake for 60 minutes.

9.
When 3/4 done, remove parchment. Pour remaining hazelnut mixture over
potatoes. Cook until tender and a crust has formed, about 20 minutes.

10.
Remove and let rest for 10 minutes.

246
calories per serving.

Makes 2 Loaves.

1 cup butter, softened
2 cups granulated sugar
2 cups ripe bananas (about 6 medium size), mashed
4 eggs
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries, thawed

Grease two 9- by 5-inch loaf pans. Preheat oven to 325 degrees. In a
large mixing bowl, cream the butter and sugar. Incorporate the bananas
and scrape the sides of the bowl with the spatula. Add the eggs one
at a time, mixing thoroughly after each one. Set aside.
In
another bowl, mix tgether the salt, baking soda, and flour. Add the
flour mixture to the butter mixture and stir until fully incorporated.
Add the strawberries. Pour into prepared pansd and bake for 60 to 75
minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a rack before inverting onto a plate.

Yield:
64 ounces; 8 servings

Ingredients

6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1/2 cup Chardonnay
1 1/4 Qts. Heavy Cream
24 oz. Chicken broth
1 1/2 Tbsp Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook
slowly over low heat)
To taste Salt & pepper, Croutons (see recipe), chive oil (see
recipe), roasted shitake mushrooms (see recipe),
chives cut for garnish

Procedure

1. Clean the Portobellos by wiping them with a damp towel (do
not wash!) Remove the mushroom gills
(slats on the underside to the caps.)
2. Sauté the onions lightly (to sweat.)
3. Add the unsmoked Mushrooms to the onions.
4. Add the garlic when the mushrooms are almost cooked.
5. Add the smoked mushrooms.
6. Add the Chardonnay and reduce by half.
7. Add the chicken broth and bring to a simmer.
8. Place in a blender or food processor in batches.
9. Add the heavy cream slowly and continue to blend.
10. Season to taste.
11. Place the mixture back into the pot.
12. Add the Roux and let simmer for 20 minutes.
13. Serve hot and garnish with croutons and roasted shitake mushrooms,
a dollop of sour cream, drizzle with chive old and cut chives.

Smoking Portobello mushrooms

* in a home smoker, place thick slices of Portobello mushrooms
on the rack and cold smoke for one hour
* we use oak chips for our smoker
Croutons

1. Pre-heat the oven to 325-350 Fahrenheit
2. Cut 6 slices of your favorite bread into 3/4" squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to
taste.
5. Bake at 325-350 Fahrenheit until brown.

Chive Oil

1. Place 1 cup of light olive oil in a blender and add to that
1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve

Roasted Shitake Mushrooms

1. Thinly slice 2 cups of Shitake Mushrooms.
2. Toss with 2 Tablespoons of Olive Oil and a little salt and
pepper.
3. Place on a baking sheet and roast in the oven at 375 Fahrenheit
until crispy and golden brown.
4 Cool and set aside.

Sour Cream

1. Place a little sour cream in a bowl and whip it up by hand
until smooth.
2. Set aside.

Ingredients:

3 cups all-purpose flour
1/4 tbsp. salt
2 1/2 tbsp. baking powder
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries or other seasonal berries
8 tbsp. brown sugar
8 tbsp. unsalted butter
Whipped cream or ice cream
Method:

Combine the flour, salt, baking powder and sugar.

Break the butter apart into small pieces and mix it in. Add the eggs
and stir until just absorbed. Add the heavy cream and mix just enough
to incorporate (batter should be lumpy). Divide the dough into four
pieces.

In four 6-inch cake pans lined with parchment paper, place the pieces
of dough, spread evenly along bottom of the pans. Spread the blueberries
on top of each piece. Sprinkle each with 2 tablespoons brown sugar.
Dot each with 1 tablespoon butter.

Bake in a preheated 350º F oven for 15 minutes, or until an inserted
toothpick comes out clean and dry and the cobblers are lightly browned.
Cool to room temperature, add fresh berries (if desired) and serve with
a dollop of chilled whipped cream or vanilla ice cream.

Yield:
4 Servings

Ingredients

4 cups gourmet salad mix
4 TB dried cranberries
2 TB dried blueberries
1/2 diced red apple
2 TB chopped walnuts
1 cup Poppyseed Dressing (below)

Method

Place all ingredients in a large bowl and toss lightly until salad mix
is well coated with dressing.
Poppyseed
Dressing

1/2 cup white sugar
1/2 cup lemon juice
2 tsp. diced onions
1 tsp. dijon mustard
1/2 tsp kosher salt
3/4 cup canola oil
1 TB poppyseed

Place first five ingredients in a blender or food processor. When well-mixed
add oil slowly. Add poppyseed and blend for 10 seconds.

 
Yield:
12-15 pancakes

Pancakes:
1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato, mashed
Pecan
honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

To
make pecan honey butter, combine butter, honey and toasted pecans. Set
aside.
To
make the pancakes, combine dry ingredients in a mixing bowl. Stir in
milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in
the mashed sweet potatoes (should result in a lumpy texture). In a small
nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
Pour in batter to desired size. Cook until dark brown (sweet potato
pancakes take a little longer to cook than regular pancakes because
of the density of the sweet potatoes). Serve pancakes warm with pecan
honey butter.

 
Ingredients

1 pack
dry yeast
1/2 cup sugar
2 eggs
7 cups flour
1 1/2 cups warm water
1 tsp Salt
1 cup undiluted evaporated milk
1/4 cup soft shortening oil, for frying
Confectioner's sugar
Method

In a
large bowl, sprinkle yeast over water, stir to dissolve. Add sugar,
salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the
flour. Cover and chill overnight. Roll out on floured board to 1/8"
thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3
minutes or until lightly browned on both sides. Drain on paper towels.
Sprinkle heavily with confectioner's sugar. Makes about 5 dozen .

NOTE: Dough keeps well in refrigerator for several days. Cover bowl
with plastic wrap and punch down occassionally.

NOTE: This is for a very large quantity, so you will probably have to
scale it down.
1
6 lb. 14 oz. can Black Beans, rinsed and drained
1 6 lb. 14 oz. can Cannellini beans, rinsed and drained
4 oz. cilantro, fresh chopped
1 1/2 lbs. Spanish onion, diced small
1 1/2 lb. red bell pepper, diced small
1 3/4 lb. tomato, diced
1 qt. olive oil
8 limes freshly squeezed
.25 oz. cumin
.06 oz. cayenne pepper
2 oz. black pepper and kosher salt mixed
3/4 can chipotle pepper, pureed
.16 oz. chili powder
Put
all the ingredients in a bowl and mix well. Let stand overnight.

Red
Velvet Cake

1/4
cup butter, softened
3/4
cups sugar
1
egg
1
tablespoons cocoa
1
ounce red food coloring
1/2
teaspoon vanilla
1/2
teaspoon salt
1/2
cup buttermilk
1
cups flour
1/2
tablespoon vinegar
1/2
teaspoon baking soda

Preheat
oven to 350 deg F. Grease the bottom and sides of a 9" springform
pan.
Cream
together butter, sugar and eggs. Make a paste of cocoa and food
coloring. Add the paste to the creamed mixture. Mix salt and vanilla
in buttermilk and add alternately with the flour. Mix soda and
vinegar separately, add last, folding in. Do not beat after adding
soda mixture. Pour batter into prepared pan. Bake at 350 for 30
minutes or until tester comes out clean. Cool cake in pan.

Lower
oven temperature to 325 deg F.

Cheesecake
Filling

1
1/2 lb. Cream Cheese
1
1/3 C. Sugar
5
Large Eggs
16
oz. Sour Cream
1/4
C. Flour
2
tsp. Vanilla
2
tsp. Lemon Juice

*
All above ingredients should be at room temperature before you
begin.

Preparation:
Start
by beating the cream cheese until light and fluffy. Keep the mixer
on a low setting throughout the beating and mixing process. Add
the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg. When eggs have
been mixed into the cream cheese add flour, vanilla and lemon
juice, mix well. Add the sour cream last and beat well.

Divide the batter into 6 bowls and color each one:

purple
red
yellow
light
blue
green
orange

Drop
large spoonfuls of the colored batters randomly atop the red velvet
cake in the springform pan. Swirl each layer slightly. Place on
the top rack in the middle of a 325 degree preheated oven for
one hour and 15 minutes. When time is up, prop open oven door
and leave in oven for one hour. After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator
for 24 hours.

Ingredients

2 pounds chicken pieces (breasts, legs and thighs)
3 cups buttermilk
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying
Method
1.
Place the chicken pieces in a shallow container skin side down and pour
in buttermilk. Cover with plastic wrap and marinate in the refrigerator
for at least 6 hours or overnight, if possible.
2.
Preheat the oven to 375 degrees F.
3.
Remove the chicken from the buttermilk and season both sides with salt
and pepper.
4.
Place the beaten eggs and flour in separate shallow bowls. Dredge the
chicken pieces first in the flour, then the egg, and then the flour
again.
5.
In a 12-inch sauté pan with deep sides, melt enough shortening
so that it is 2 inches deep and heat the pan until the oil begins to
smoke.
6.
Fry the chicken for 2 minutes on each side, until the skin is golden
brown. Transfer to a baking sheet and bake the chicken for 15 minutes,
or until cooked through.

NOTE: This is for a very large quantity, so you will probably have to
scale it down.
1
6 lb. 14 oz. can Black Beans, rinsed and drained
1 6 lb. 14 oz. can Cannellini beans, rinsed and drained
4 oz. cilantro, fresh chopped
1 1/2 lbs. Spanish onion, diced small
1 1/2 lb. red bell pepper, diced small
1 3/4 lb. tomato, diced
1 qt. olive oil
8 limes freshly squeezed
.25 oz. cumin
.06 oz. cayenne pepper
2 oz. black pepper and kosher salt mixed
3/4 can chipotle pepper, pureed
.16 oz. chili powder
Put
all the ingredients in a bowl and mix well. Let stand overnight.

Yield: 12/14 Servings -- adjust accordingly for smaller batches

INGREDIENTS

2
lbs. pulled chicken
3 lbs. cooked udon noodles
1 lbs. bok choy (Bias Cut)
8 oz. slicked mushrooms
6 oz. bamboo shoots
10 oz. hot chicken broth
1 oz. minced ginger
1 oz. minced garlic
10 oz. water
1 oz. canola oil
2 oz. rice wine
1 oz. soy sauce
1/2 oz. sesame oil
3 Tbsp. house seasoning

Method:

1.
Heat wok to 175 degrees and add canola oil.
2. Sauté garlic and ginger.
3. Add chicken, mushrooms, and bamboo shoots.
3. Add vegetables, white wine, soy sauce, chicken stock, and water.
4. When water is at a boil, add hot noodles & bok choy.
5. Turn wok off.
6. Finish with hot broth, and green onions.

Ingredients:

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup

Method:
Cut
a 1-inch pocket in one side of each bread slice. Cut banana in half
crosswise, then split each piece lengthwise. Remove peel and stuff two
pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon;
set aside. Mix together well the egg, milk and vanilla.
Heat
about 4 inches of oil in a pan to 350º F. Dip stuffed bread into
egg/milk mixture and let it soak a few seconds to let penetrate bread.
Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and
serve.

Ingredients
1
lb. rice, cooked

2 TBSP soy sauce
1
TBSP butter oil (clarified butter)

2 TBSP red onion, diced
1/2
TBSP garlic, minced

2 TBSP green onion, chopped
1/4
cup carrots, diced
8
oz. cabbage, diced

Seasoning
1
TBSP granulated onion

1 TBSP salt
1
tsp. ground garlic

1 1/2 tsp. black pepper
1/2
tsp. celery salt

1 1/2 tsp. sugar

METHOD:
1.
Sauté vegetables (carrots, onion, cabbage, etc.) in butter
oil or clarified butter.
2.
Add cooked rice, soy sauce, and seasoning to taste.

Yield: 1
serving
Pot
Stickers Plate:
5 each Potstickers
1 dash Sesame and Canola oil mix
2 oz. ginger-soy beurre blanc (recipe below)
1 pinch black sesame seeds
1 oz Pickled cucumbers (recipe below)
Arrange
all of the above neatly on plate and drizzle with beurre blanc.
Pickled
Cucumber

2 ea. Cucumbers
1/2 oz. red pepper, brunoise (tiny dice)
1/8 oz. black sesame seeds
4 oz. pickled ginger juice
1/8 oz. Kosher salt
1/8 oz. ground white pepper
1 oz. sesame oil
Mix
all ingredients well and let set for at least 2 hours before using.
Ginger-Soy
Beurre Blanc

2 qts. Heavy cream
8 oz. soy sauce blend
8 oz. butter, cut into 1/2-inch cubes
Method:

1. Reduce soy blend by 1/3.
2. Add heavy cream and let it reduce by 1/3.
3. Take off heat and add butter slowly.

As
you prepare this recipe, the Polynesian chefs say you should feel free
to experiment. One of the best things about cooking is the opportunity
to create. You may also need to make small adjustments in the recipe
due to the difference in your local products. Disney restaurants produce
items in much larger quantities than is represented by this recipe,
which will lead to small differences in the finished recipes as well.

Yield 1 - 9" x 13" cake pan

Ingredients

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Coconut Mixture

1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Pinapple/Coconut Method

1. Combine pineapple and coconut in bowl.

2. Combine sugar and cornstarch in separate bowl and mix well.

3. Add sugar and cornstarch mixture into pineapple and coconut mixture
and mix well.

4. Refrigerate for 1 hour.

Bread Method

1. Combine all ingredients in order of recipe in mixing bowl, and mix
with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.

2. Let dough rise until it doubles in size.

3. Roll out dough onto a floured surface until it is 2 inches thick.

4. Next spread pineapple/coconut mixture over the top of the dough.

5. Fold dough into itself and place in a greased 9" x 13"
cake pan.

6. Cut dough into pieces with a pizza cutter and spread out cut pieces
evenly in cake pan.

7. Let dough rise in warm oven (110 degrees F) - about half way up the
pan.

8. Bake at 325 degrees F for 20-25 minutes or until golden brown.

9. Let bread cool, cut and serve.

Yield: 2 quarts
Ingredients

1 oz. garlic in oil
1 teaspoon Thai curry paste
16 oz. soy sauce
1 1/4 lbs. sugar
14 oz. peanut butter
1 oz. fresh ginger, finely chopped
salt & pepper to taste
chopped green onions & peanuts for garnish
Method:
1.
In a medium saucepan, lightly saute' garlic in a small amount of oil.
Stir in curry paste. Add soy sauce and bring to a simmer.

2. Add sugar and stir until dissolved. Add remaining ingredients and
continue to stir. Season with salt and pepper.

3. Remove from heat and chill.

4. Serve in bowls for dipping garnished with chopped green onions and
peanuts.

Ingredients

1 pound Russet potatoes (washed and sliced)
1
cup heavy cream
1/4
cup cheddar cheese
2
tbsp parmesan cheese

1/4 cup thinly sliced sweet onions
1
tsp kosher salt
1/4
tsp black pepper

 
Combine
all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees.
Let stand five minutes before serving.

Serves
4

Shrimp Marinade
½
cup hot chili garlic paste
1 Tbsp. Minced garlic
½ cup Minced fresh ginger
1 cup Sweet chili garlic paste
2 cups Honey
2 cups Lemon juice
1 quart Canola oil
1 tsp. Fresh ground black pepper
2 tsp. Kosher salt

Method:
1.
Mix all ingredients well except for oil
2. Whisk briskly while slowly adding the oil
3. Take out 1 cup of this to baste the shrimp while they are cooking
4. Use the rest to marinate the shrimp

'Ohana Shrimp

Ingredients:
5
lbs. peeled and de-veined shrimp 16-20 count
All but 1-cup shrimp marinade
METHOD:
NOTE:
Best if you use outdoor grill as these really smoke up the grill.

1. After shrimp have marinated for two days, take them out of the marinade.

2. If you can find some kabob skewers use them to skewer the shrimp.
If not use bamboo sticks or just grill them loose.

3. As you are grilling baste them occasionally with the marinade you
saved.

4. When they reach an internal temperature of 145ºF, remove and
serve.

Yield:
serves 8 persons

Beef Marinade
5
lbs. Beef (cut into 2-3 oz chunks)
1 cup canola oil
½ cup garlic (chopped)
¼ cup black pepper
Method:
1.
Place beef in a mixing bowl
2. Add oil, garlic, and pepper to beef and mix well
3. Place in a container, label, date it and allow it to marinate for
24 hours

Ingredients - Roasted Shallot-Garlic Butter
½ cup unsalted butter
2.5 oz. shallots
2 oz. garlic
1 TSP Lemon Juice
1 TSP Granulated Sugar
TO TASTE Salt and Pepper
Method

1. Roast shallots and garlic in separate pans until soft and golden
brown. Puree the shallots and garlic together and let cool.

2. Let the butter sit out at room temperature until it softens.

3. Add all remaining ingredients. Whip until all ingredients are incorporated
and butter is fully whipped.

INGREDIENTS:
1
TBSP Corn Syrup

1/2
tsp. Onion Powder
2
TBSP Molasses

2
Cups Canola Oil
4
TBSP Sugar

1
TBSP Dijon Mustard
1/2
Mango Pureed

1
TBSP Poppyseeds
1/2
Cup Apple Cider Vinegar

1
Pinch Salt
1
tsp. Garlic, chopped

To
Taste – White Pepper

METHOD:
1.
Wash and peel mango. Dice into cubes and puree in food processor.

2. Continue blending and add the rest of the ingredients (except
for the poppy seeds), blend until creamy consistency.
3.
Pour in canola oil slowly until completely emulsified; add poppy
seeds at the very end.
4.
Adjust seasoning to taste and keep refrigerated.

A
good accompaniment for all types of mixed greens or fruit and
vegetable relish.

Yield:
16 servings
Ingredients:
1
stick Butter
1
Spanish onion, diced small
1/2
cup Carrots, diced small
1/2
cup Celery, diced small
1
oz. Garlic, minced fine
1/3
cup Tomato paste
1
Tbsp. Curry paste
4
2/3 cups Water, hot
1
oz. Lobster base
1
1/2 lbs. Fish (any white fish i.e., grouper, mahi, snapper, etc) cut
in 1" pieces
1
cup Milk
3
3/4 cups Heavy cream
2/3
cup Flour
3/4
stick Butter
3
cups Salad shrimp (small)
Method:

1. In a large stockpot over medium heat, melt 1 stick butter. Add
onion, carrot, celery, and garlic. Saute for 5 minutes.

2. Add tomato paster and cook for 2-3 minutes. Cook
for 2-3 minutes.

3. Mix in curry paste until well incorporated (use the back of a spoon
for spatula until no lumps of curry are left).

4. Add lobster base and hot water.

5. Add fish and gently poach.

6. Turn heat to low, add milk and heavy cream and let come to a simmer.

7. Over low heat, melt remaining butter. Add flour, stir well, and
cook for about 5 minutes.

8. Take of the hot liquid from the chowder and mix it in with the
butter and flour mixture until well combined.

9. Add this mixture back into the chowder.

10. Add shrimp and cook for approximately 15 minutes or until thickened.

Yield:
4-6 servings

Ingredients

Select
2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)
Dry
Seasoning
1
cup Kosher Salt
1
tsp Celery Salt
2
TBSP Mesquite Seasoning
1
TBSP Onion Powder
1
TBSP Garlic Powder
3
TBSP Sugar
1
tsp Ground Black Pepper
Sauce

1
cup Tomato paste

1
TBSP Corn Syrup

1
TBSP Molasses

1
TBSP Dijon Mustard

2
TBSP Honey

1
cup Pineapple Juice

2
TBSP Rice Wine Vinegar
1
tsp Granulated Garlic

1
TBSP Onion Powder

1
TBSP Caramel
1/4
Tsp Smoked Liquid

Barbecue Sauce Preparation
1.
In a mixing bowl combine all ingredients and mix well
2.
Keep refrigerated

Preparation
1.
Mix all dry ingredients and season lightly the pork rib slabs
on both sides; let marinate for 12 hours.
2.
Cook the seasoned pork ribs at 325°F for 1 hour.
3.
Cut slabs of ribs while hot into individual pieces (one bone each)
and place in baking dish.
4.
Heat the barbecue sauce to a simmer and pour over the entire pork
ribs.
5.
Cover the dish with aluminum foil and place it in a warm oven
at 200° for 30-45 minutes.

Ingredients

1/2 C honey
1 tsp dry mustard
1 tsp salt
1/2 C cider vinegar
1/4 C lime juice
1/4 C diced onion
1 C canola oil
Method:

Place
all ingredients except oil in food processor and blend until
smooth. Slowly add oil until it is well incorporated into the
dressing. Makes 2 Cup.

Ingredients:

1/8 cup chili powder
1/4 cup ground ginger
2 ea lime zest
1/4 cup coriander
1 cup soy sauce
1 3/4 cup honey

Method:

Place all ingredients in a sauce pan.

Heat until hot.

Remove from heat and let cool. Serve with chicken wings.

Yield: 6 servings
2
lb. fresh green beans
1 medium red onion, sliced ½ inch thick
3 cloves fresh garlic (whole)
3 TBS canola or vegetable oil
2 TBS low sodium soy sauce
2 TBS granulated sugar
½ tsp Kosher salt
To Taste - fresh ground black pepper
1 lb. bacon, crispy, crumbled

Method
1.
Wash green beans in cold water. Snip both ends and break in half.

2. Bring a saucepan of lightly salted water to a boil. Add beans and
blanch for 1 minute. Strain.

3. Heat a wok or fry pan over medium high heat. Add oil, then add garlic
and sliced onions and stir-fry for 2 minutes.

4. Add green beans and stir-fry for 2-4 minutes depending on how well
done you prefer your beans cooked.

5. Add soy, seasonings and continue to stir-fry for 1 more minute.

6. Adjust seasonings if desired.

7. Garnish with crispy crumbled bacon pieces.

Ingredients

5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french or 'Ohana breakfast bread
1.
In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in
350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove
bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325
degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.
BANANA
FOSTER SAUCE
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum
1cup banana slices
1.
Combine sugar, brown sugar, corn syrup, butter and half of heavy
cream in a large pan. Bring to a boil and slowly add remaining
heavy cream keeping mixture at a steady boil.

2.
Add spiced rum and flambe.

3. Candy will brown slightly; cook 3 minutes until candy forms
into a firm ball in cold water. Remove from heat and add vanilla.
Add sliced bananas. Serve warm.

1/2 oz Castillo rum
1/2 oz Bacardi Silver rum
1/2 oz Malibu rum
1/2 oz Myers dark rum
Splash Grenadine
Splash Key lime juice
Equal parts orange juice and pineapple juice
 
Shake
to mix in an ice filled 12oz cup.

1/2 oz Castillo rum
1/2 oz Bacardi Silver rum
1/2 oz Malibu rum
1/2 oz Myers dark rum
Splash Grenadine
Splash Key lime juice
Equal parts orange juice and pineapple juice
 
Shake
to mix in an ice filled 12oz cup.

 
Yield :
6, 6 oz. ramekins or a 1-1/2 quart soufflé dish.

INGREDIENTS:
½ cup Flour
¼ cup Butter
¼ cup Sugar
2 cups Milk
1 Vanilla bean, split lengthwise
6 Eggs, separated

METHOD:
1.
Butter and dust ramekins or souffle dish with sugar. Place a shallow
pan of water on the middle shelf of oven. Preheat to 350°.
2.
Bring milk, sugar and vanilla bean to a boil. Remove from heat. In another
pan make a roux by melting butter over medium heat and stirring in the
flour, cook for 4 minutes, stirring constantly.
3.
Remove vanilla bean from milk and scrape the remaining seeds from the
pod with a spoon; discard bean. Slowly add some of the milk to the roux,
stirring to make a smooth paste. Continue stirring in the remaining
milk. Remove from heat.
4.
When the mixture has cooled slightly, beat in 4 egg yolks, one at a
time, until batter is smooth and glossy.
5.
In a standing mixer, whip the 6 egg whites until stiff, but not dry.
Beat 1/3 of the whites into the base until fully incorporated. Carefully
fold in the remaining whites.
6.
Fill the prepared ramekins/dish and place in the water bath. Bake for
35 - 40 minutes.
7.
Serve immediately with a vanilla sauce or fruit coulis.

VARIATIONS:

--Any liqueur can be added to the soufflé base prior to the addition
of the egg whites.
Use 2 tablespoons to 1/4 cup to flavor.

--White, milk, or dark chocolate which has been melted, can be added
to the soufflé base prior to the addition of the egg whites.
Use 1/2 cup, which can be used with a number of other flavoring ingredients
(toasted nuts, dried fruits, liqueurs, etc.)

Fruit
Soufflés:

--2/3 cup of fruit puree can be added to the soufflé base prior
to the addition of the egg whites. 1/4 cup of chopped fruit or whole
blueberries or raspberries may also be added with or without the puree
and/or other flavoring ingredients.

--Tropical fruits must be cooked before adding to the base.

--Any puree can be made by cooking 1 cup fruit with a little water (use
your discretion), up to 1/4 cup sugar (depending on the tartness and
water content of the fruit). When tender, puree fruit in a blender or
processor. These can be strained if desired.
Cheese
Cake Soufflés:

--1/2 cup softened cream cheese or Italian mascarpone cheese can be
added to the base prior to the addition of the egg whites. One (1) teaspoon
of grated lemon or orange zest can also be added. This is particularly
good when 1/2 cup of a fruit (cherry or strawberry) puree, with whole
pieces of fruit, is added to half of the soufflé mixture and
then swirled in with the cheese soufflé mixture. A thin layer
of buttered graham cracker crumbs can be added to the bottom of each
ramekin as well.
Nuts
and praline:

--Finely crushed nuts can be added to the sugar when dusting the ramekins.
Chopped praline is also a nice addition to chocolate soufflés.
Make a brittle by caramelizing 3/4 cup sugar and 1/4 cup water. Stir
in 1/2 cup chopped walnuts, pecans, almonds etc. and immediately pour
on a buttered sheet pan to cool. Break apart and place pieces in a plastic
bag. Break into smaller pieces by hitting the bag with a mallet or rolling
pin.

 
2
lb., 8 oz. strawberries (frozen variety, thawed with juice)
16 oz. heavy cream
2 oz. sour cream
3 oz. plain yogurt
8 oz. fresh strawberries
1.
Mix first four ingredients.
2. Beat slowly until well mixed and a smooth consistency.
3. Chill; shake well before serving.
4. Add fresh strawberries as garnish.

From the
Disney Dining Newsletter: Chef Erich Herbitschek is delighted to share
his all-time favorite scone recipe for you to enjoy at home. These scones
should be crisp and brown on the outside and soft and white when you
split them open to garnish them with cream or sweet butter.
To
make 24 Scones
4
cups all-purpose flour 3 tablespoons baking powder
1/2
cup sugar 1 teaspoon salt
2
tablespoons margarine 2 tablespoons shortening
3
eggs, beaten 1-1/4 cup milk
1
cup golden raisins
1.
Pre-heat the oven to 425°F.
2.
Sift the flour, baking powder and sugar and salt into a large mixing
bowl. Rub the margarine and shortening into the flour with your fingertips
until the mixture resembles coarse meal. Combine the eggs and milk and
stir then into the flour mixture, just until the dough comes together.
Fold in the raisins.
3.
Roll the dough out to about 1/2 inch thickness on a lightly-floured
surface. With a 2-inch round cutter; stamp out 24 scones and transfer
them to a lightly greased baking
sheet. Bake the scones for 10-15 minutes or until they are light brown.
Serve
at once with Devonshire cream or butter and jam.

INGREDIENTS:

24 oz U10 scallops
8 each fresh sage
1 lb cooked kamut
1 tomato
1 lb spinach, sautéed
4 oz crimini mushrooms, sliced
8 oz fresh haricot verts
4 oz garlic cloves fired till brown
METHOD:
Equally
use each ingredient among four plates
In
a piece of parchment paper layer from the bottom to the top as follows:

Kamut,
spinach, mushrooms, tomato, haricot verts, garlic, sage, scallops.
Wrap
very tightly.
Bake
at 400° for 15 minutes and serve hot .
 

Ingredients
1/8
cup olive oil
10 cloves of garlic
1 small onion, chopped
3 stalks of celery
1 bottom part of leek, chopped
4 cups of chicken broth
1 bottle of dark beer (6 oz.)
1 cup of heavy cream
1 cup of grated Gruyere cheese
salt & pepper to taste
Method:
Brown
garlic in olive oil, add onions, celery and leeks and saute until tender.
Add chicken broth, bring to boil. Reduce heat, add beer and heavy cream.
Puree and add cheese. Strain and adjust seasoning with salt and pepper.

Yield: 4 servings
INGREDIENTS:

28 ounces Jumbo sea scallops
to taste Salt and pepper
METHOD:
Season
with salt and pepper. Cook in a very hot pan with a little olive oil
for 3 minutes on each side.
LEMONGRASS
CURRY BROTH

Yields: 6 servings
INGREDIENTS:

7/8 can Clam broth
5/8 can water
½ each Spanish onions, small dice
½ leek, small dice
1/3 carrot, small dice
1/3 poblano peppers, small dice
1/3 jalapeno peppers, small dice
1 ¾ tsp. turmeric
1 ¼ limes, peeled and sliced
3 5/8 each lemongrass, sliced thin
1/8 hand galangal, small dice
1/8 hand ginger root, small dice
1 ¾ each Kaffir leaves, torn, not cut
1/3 cup cilantro, fresh, chopped
1/3 cup basil, fresh, chopped
1 1/3 tsp. Thai Fire Paste
METHOD:
Put water
and clam broth on to heat in a nonreactive stock pot. Dry sweat onions,
leek, carrots, Poblano, and Jalapenos for about 5 minutes in another
nonreactive stock pot. Add turmeric and sweat for 2 more minutes.
Add in hot liquids. Add in limes, lemon-grass, Galangal, ginger root,
and Kaffir leaves. Bring to a simmer for 25 minutes, 30 minutes maximum.
Add in herbs and Thai Fire Paste during the last 5 minutes of simmering.
Strain forcefully. Run through a chinois. Ice immediately, within
5 minutes of removing form heat.
Note:
Small vegetable cuts allow for quick cooking time.
BLACK
BARLEY

Yields: 4 servings
INGREDIENTS:

1 lb. black barley
1 each Spanish onion
3 quarts water
to taste salt and pepper
1 tsp olive oil
METHOD:
Sauté
onions in olive oil until tender. Do not brown. Add barley and water.
Bring to a boil and simmer until grain is tender. Any leftover water
can be drained in a colander. Season and serve.
NIGHTFALL
BEANS

Yields: 4 servings
INGREDIENTS:
1 lb. Nightfall beans
3 quarts water
to