Hi,
Would anyone have the recipe for the spiced tomato dish at the Boma breakfast?
It should be fairly simple, it's chopped stewed tomatoes that are spiced, but for the life of me I can't work out what those spices are.
Disney Guest services said:
The Spiced Tomato Dish at breakfast at Boma's is actually called "Chakalaka" and is served at Jiko's also.
CHAKALAKA
1 each Spanish Onion, large dice
4 each Tomatoes, large dice
½ cup Cilantro, chopped fine
1 each Jalapeno Pepper, seeded and chopped fine
2 tablespoons Olive Oil
½ teaspoon Sugar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method of Preparation
1. In a heavy bottom stainless steel pot, heat oil and slightly sweat the onions.
2. Add diced tomatoes and chopped Jalapeno peppers and stew all ingredients together for 2 minutes.
3. Add sugar, salt, and pepper, and mix well.
4. Remove from heat, taste and adjust seasoning as needed.
5. Cool. Reserve for service. When ready for service, add the fine chopped cilantro for garnish.
The Golden Gate Cocktail was created especially for the 15th anniversary of the California Grill at Contemporary Resort at Walt Disney World.
Golden Gate Cocktail
1 1/4 ounces Remy Martin VSOP Cognac
3/4 ounce Amaretto Disaronno
1/2 ounce cranberry juice
Orange slice, for garnish
1. Shake ingredients with ice and strain into a martini glass.
2. Squeeze the slice or orange into the drink
Shrimp Kostas
Top of the World, Contemporary Resort (archival)
Makes 5 servings.
25 shrimp, peeled and deveined
1/4 cup medium-dice Spanish onions
1/4 cup medium-dice celery
1/4 cup fresh mushrooms, sliced
2 ozs sauterne wine
Juice from 1/2 a fresh lemon
10 ozs seasoned fish stock
4 ozs heavy whipping cream, unwhipped
1/2 stick salted butter
Garnish:
5 crepe shells fried in basket shape
1/4 cup chopped green onions
5 scallion flowers and 5 julienned, lightly sauteed red pepper strips
1. In a medium-size saute pan, melt salted butter over medium heat, add celery and onions and saute until onions are transparent. Add shrimp and cook until shrimp are partly cooked. Add wine, lemon juice and fish stock and toss until well mixed. Then add whipping cream to smooth sauce.
2. Place fried crepe shell in shallow serving dish and add 1/5 of shrimp and sauce. Garnish each with chopped green onions, 1 scallion flower and 1 julienne red pepper strip.
For the fish stock: Melt in pan 3 teaspoons salted butter, then add and 1/2 cup chopped onions, 1/4 cup chopped carrots 1/2 cup chopped celery and cook gently about 5 minutes. Add 5 white peppercorns , 4 cloves, 1/2 cup white wine, 3 cups cold water, 1 bouquet garni (wrap in cheesecloth 3 sprigs parsley, 1/2 bay leaf, 2 sprigs fresh thyme, 3 stalks celery and 1 leek white portion only), zest of1 lemon, 1 to 1 1/2 lbs washed fish bones, heads, tails, skins and trimmings. Heat until liquid begins to simmer and continue to cook uncovered over rather brisk heat, not longer than 20 to 30 minutes. Strain. Melt 2 tablespoons butter in top of double boiler. Stir in 2 tablespoons flour. When blended, add gradually 2 cups fish stock. Simmer for 1 hour, strain through fine sieve, add a pinch of nutmeg and correct seasoning.
FRENCH PANCAKES (CREPES)
3/4 cup all-purpose flour
1/4 tsp salt
1 tsp double-acting baking powder
2 tbsps confectioners sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/4 tsp vanilla or 1/2 tsp grated lemon rind
1. Sift flour; resift with salt, baking powder and confectioners sugar. In separate bowl, beat eggs and beat together milk, water and vanilla or lemon rind.
2. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine with a few swift strokes. Ignore lumps; they will take care of themselves.
3. Heat a 5-inch skillet and grease it with a few drops of oil. Add a small quantity of batter, tip the bottom, cook over moderate heat. When it is brown underneath, reverse and brown the other side. Use a few drops of oil for each crepe. Then chill crepes.
4. Heat vegetable oil in deep fryer or large skillet to 350 F. Drop crepe into oil and press down in center with a soup ladle. As it fries, the crepe will form a bowl. Place onto paper towels and repeat until all crepes are deep-fried. Or place crepe in potato nest basket and deep-fry at 350 F for 30 to 45 seconds until golden brown.
Recipe note: Unused crepes can be frozen
Archival Recipe:
In 1993, the Walt Disney World resort closed the Contemporary Resorts legendary 15th-floor restaurant Top of the World to make room for the California Grill.
If there's a recipe you really want, I'd strongly suggest writing to Disney Guest Relations because they are currently very good about trying to fulfill them. It would be appreciated if you do get a response that you post the recipe here so it can get taken off the request list.