From Delicious Disney - Walt Disney World - 50 year Anniversary Cookbook
GOBI MANCHURIAN
Tiffins, Animal Kingdom Theme Park
Serves 4
Cauliflower
½ teaspoon ground turmeric
1 teaspoon coarse salt
2 pounds fresh cauliflower, cut into bite-size florets
2 cups cornstarch, for frying
Oil, for frying
Gobi Batter
1 cup all-purpose flour or gluten-free flour
½ teaspoon coarse salt
Manchurian Sauce
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger
¾ cup tamari or soy sauce
4 tablespoons ketchup
4 tablespoons rice wine
2 tablespoons brown sugar
2 tablespoons rice vinegar
¼ Thai chili, minced
Pinch freshly ground black pepper
Chopped cilantro and chopped scallions, for serving, optional
For Cauliflower
Bring 8 cups water, turmeric, and salt to a boil in a medium pan over medium heat. Reduce to a simmer, add cauliflower florets, and cook for 2 to 3 minutes or until crisp-tender. Remove from heat, drain, and rinse in cold water to stop cooking. Set aside.
For Gobi Batter
Whisk together flour, 2 cups cold water, and salt in a medium stainless steel or glass bowl. Set aside.
For Manchurian Sauce
Preheat a medium saucepan over medium-high heat. Stir in oil, garlic, and ginger. Cook 2 to 3 minutes, being careful not to brown. Add remaining ingredients and bring to a boil. Reduce heat to a low boil and cook for 15 to 20 minutes or until sauce thickens. Blend with an immersion blender or transfer to a blender and blend until smooth, if desired.
For Gobi Manchurian
With caution, heat oil in a deep fryer or pot to 350°F. Check by carefully dropping a small amount of batter into the hot oil; it should rise without browning.
Evenly coat cauliflower with batter, then lightly dredge in cornstarch. Carefully add a few florets at a time to the hot oil and fry until brown and crispy. Drain on paper towels, then toss in a bowl with warm Manchurian sauce.
Garnish with cilantro and scallions, if desired. Serve hot.
Quinoa Salad
Kusafiri Coffee Shop and Bakery, Disney’s Animal Kingdom® Theme Park
Serves 6
1 cup red quinoa
1/2 cup white quinoa
3 cups water
1/4 teaspoon salt
1 cup golden raisins
1/2 cup finely chopped dried apricots
1/2 cup finely chopped red onion
1 cup chopped cucumber
1/2 cup chopped mint
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Combine water and quinoa in medium saucepan. Bring to boil over high heat. Cover and reduce heat to low. Cook for 15 minutes, until liquid is absorbed. Cool quinoa in refrigerator for at least 4 hours. Place cooled quinoa in large mixing bowl. Add raisins, dried apricots, chopped red onion, cucumber, mint, lemon juice, and olive oil and stir to combine. Season with salt and pepper, to taste.
Batuuan Ronto Wrap
Black Spire Outpost, Hollywood Studios
Serves 8
Roasted Pork Shoulder
2 pounds pork butt
2 tablespoons canola oil
2 tablespoons coarse salt
½ teaspoon black pepper
Ronto Wrap Slaw
⅓ cup apple cider vinegar
2½ tablespoons sambal
2 tablespoons sugar
2 tablespoons canola oil
1 tablespoon dried parsley
1 teaspoon coarse salt
1 teaspoon black pepper
1 cup matchstick carrots
3 cups shredded cabbage
Peppercorn Sauce
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1 teaspoon ground sumac
½ tablespoon coarse salt
¼ teaspoon ground coriander
⅛ teaspoon Szechuan peppercorns
Grilled Or Toasted Pita Bread
1 tablespoon canola oil
8 pita flatbreads
Grilled Sausages
8 (4-ounce) smoked sausages
For Roasted Pork Shoulder
Preheat oven to 300°F. Pat pork dry with paper towel. Rub with canola oil and season with salt and pepper.
Place seasoned pork butt on the rack of a roasting pan and cook for 3 hours, until pork is 160°F.
Cool for at least 15 minutes, then carve to ⅛-inch-thick slices.
For Ronto Wrap Slaw
Combine apple cider vinegar, sambal, sugar, canola oil, dried parsley, salt, and pepper in a large mixing bowl.
Add matchstick carrots and shredded cabbage and toss until combined. Refrigerate until ready to serve.
For Peppercorn Sauce
Combine all ingredients in a large mixing bowl. Refrigerate until ready to serve.
For Grilled Or Toasted Pita Bread
Preheat grill or sauté pan over medium heat. Brush pan or grill with oil.
Toast bread for 1 minute on each side, until golden brown. Keep warm until ready to serve.
For Grilled Sausages
Preheat grill pan over medium heat for 5 minutes. Grill sausages for 5 to 7 minutes, turning once, until internal
temperature reaches 160°F. Add reserved pork slices to pan and cook until golden brown on both sides.
Keep warm until ready to serve.
To Serve
Place 2 slices of pork roast on each piece of pita bread. Place one grilled sausage on top. Top each wrap with ½ cup of Ronto Wrap Slaw and drizzle with Peppercorn Sauce.
Castle Salad
Cinderella's Royal Table, Magic Kingdom, WDW
Serves 4
Salad
5 cups spring lettuce mix
3 cups chopped green kale
2 small Roasted Yellow Beets (recipe follows)
½ cup Macerated Raisins (recipe follows)
½ small red onion, thinly sliced
4 thinly sliced red radishes
Maple Vinaigrette, to taste (recipe follows)
Coarse salt and freshly ground black pepper, to taste
Candied Pumpkin Seeds (recipe follows)
Roasted Yellow Beets
2 small yellow beets
½ teaspoon vegetable oil
Coarse salt and freshly ground black pepper
Macerated Raisins
½ cup golden raisins
¼ cup chardonnay
2 tablespoons Riesling vinegar
Maple Vinaigrette
½ cup maple syrup
¼ cup white balsamic vinegar
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
⅔ cup vegetable oil
Candied Pumpkin Seeds
½ cup toasted pumpkin seeds
1 tablespoon brown sugar
1 tablespoon maple syrup
1 teaspoon salt
For Roasted Yellow Beets
Preheat oven to 400°F. Wash beets under cold running water, dry, and lightly coat with vegetable oil. Season with salt and pepper. Place beets in an oven-safe dish and cover with aluminum foil. Roast about 45 minutes or until tender. Remove from oven and cool completely. Once cool, peel and dice into ½-inch squares.
For Macerated Raisins
Combine all ingredients in an airtight container and refrigerate at least 4 hours. Remove from soaking liquid just before preparing salad.
For Maple Vinaigrette
Whisk maple syrup, vinegar, salt, and pepper in a small bowl. Whisk in vegetable oil in a slow steady stream until oil completely emulsifies and vinaigrette thickens. Refrigerate until ready to use.
For Candied Pumpkin Seeds
Preheat oven to 350°F. Combine all ingredients in a small bowl, thoroughly coating seeds. Spread mixture evenly on a baking sheet lined with parchment paper. Roast about 10 minutes or until golden brown and caramelized, rotating baking sheet halfway through. Remove from the oven and cool to room temperature. Break into bite-size pieces.
To Serve
Combine lettuce, kale, beets, raisins, onions, and radishes in a large mixing bowl. Add maple vinaigrette to taste, tossing well. Season with salt and pepper. Top with candied pumpkin seeds.
Coriander-Seared Tuna With Blistered Shishito Peppers
The Boathouse, Disney Springs
Serves 4
Coriander Black Pepper Spice Blend
1 tablespoon whole coriander seeds
2 tablespoons freshly ground black pepper
¼ teaspoon coarse salt
Soy-Lime Vinaigrette
¼ cup tamari soy sauce
2 tablespoons plus 2 teaspoons white sugar
2 tablespoons sambal
2 tablespoons red wine vinegar
2 tablespoons canola oil
Juice of 1 lime
½ tablespoon pureed ginger
½ tablespoon sesame oil
½ tablespoon fresh chopped cilantro
½ teaspoon honey
Wasabi Mayonnaise
½ tablespoon wasabi powder
4 tablespoons mayonnaise
⅛ teaspoon coarse salt
Blistered Shishito Peppers
16 whole shishito peppers
2 tablespoons corn oil
¼ teaspoon coarse salt
Coriander-Seared Tuna
3 tablespoons coriander black pepper spice blend
4 (6-ounce) tuna steaks
¼ cup corn oil
½ cup soy-lime vinaigrette
4 tablespoons wasabi mayonnaise
4 tablespoons sriracha sauce
For Coriander Black Pepper Spice Blend
Toast coriander seeds by heating in a dry pan, stirring often so they do not burn. Seeds are ready when aroma intensifies and they are slightly golden in color. Cool to room temperature, then grind in a spice grinder to the texture of black pepper. Mix together ground coriander, black pepper, and salt.
For Soy-Lime Vinaigrette
Whisk all ingredients until well combined.
For Wasabi Mayonnaise
Mix wasabi powder with 1 teaspoon water until it forms a paste. Add mayonnaise and salt until well combined.
For Blistered Shishito Peppers
Toss together shishito peppers, oil, and salt until peppers are coated. Heat a medium sauté pan over medium heat for 1 minute. Place peppers into hot pan and cook on all sides until golden brown and tender. Remove from pan and set aside.
To Serve
Heavily season top and bottom of each tuna steak with coriander black pepper spice blend. Heat a large sauté pan over high heat for 1 minute. With caution, add corn oil to smoking hot sauté pan and sear tuna for 30 seconds on each side. The crust will brown and tuna will be rare. (Cook longer on each side if you prefer tuna to be more cooked through.) Remove tuna from pan and cut in half from corner to corner on a sharp angle.
Serve each tuna steak with 4 shishito peppers. Garnish with 2 tablespoons soy-lime vinaigrette, 1 tablespoon wasabi mayonnaise, and 1 tablespoon sriracha sauce.
Smoked Potato Salad With Warm Bacon Vinaigrette
The Polite Pig, Disney Springs
Serves 4-6
1 pound small marble potatoes, cut in half
½ cup whole-grain mustard
2 tablespoons vegetable oil
3 fresh thyme sprigs
2 fresh bay leaves
Coarse salt and freshly ground black pepper, for seasoning potatoes
1 pound bacon, chopped into ½-inch pieces or dice
½ cup diced yellow onion
¼ cup apple cider vinegar
1 cup malt vinegar
5 ounces honey
½ cup sugar
2 tablespoons mustard powder
1 tablespoon coarse salt
1 cup balsamic vinegar
Preheat oven to 375°F.
In a large bowl, toss potatoes, mustard, oil, thyme, and bay leaves. Season with salt and pepper. Pour onto a rimmed baking sheet and roast for 15 minutes or until tender. Transfer sheet tray to smoker and smoke for approximately 25 minutes at 250°F. While potatoes are smoking, cook bacon and onions in a large pot over medium-low heat for about 10 minutes, stirring often.
Stir in apple cider vinegar, malt vinegar, honey, sugar, mustard powder, salt, and balsamic vinegar. Simmer over low heat for 10 to 15 minutes or until liquid thickens. Remove from heat and keep warm. Toss smoked potatoes with warm vinaigrette. Serve warm.
The warm vinegar- based potato salad with a touch of honey is a perfect side with smoked fish, chicken, or pork.
Curry Lentil Hummus With Yogurt Raita And Harissa
Three Bridges Bar & Grill, Coronado Springs Resort, WDW
Serves 6
Curry Lentil Hummus
2 cups dried red or yellow lentils
¾ cup olive oil
¼ cup lemon juice
2½ tablespoons sunflower seed butter
½ cup fresh cilantro
2 tablespoons curry powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon freshly chopped jalapeño
1 teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
Yogurt Raita
½ medium cucumber
½ cup plain Greek yogurt
1 tablespoon lemon juice
2 mint leaves, chopped
½ teaspoon ground cumin
½ teaspoon salt
Toppings
2 tablespoons harissa
2 tablespoons toasted pumpkin or sunflower seeds
1 tablespoon chopped cilantro
1 tablespoon olive oil
Pita chips, naan, or lavash, for serving
For Curry Lentil Hummus
Rinse lentils. Combine lentils and 6 cups water in a large stockpot and bring to a boil. Cover and reduce heat to simmer for 20 minutes or until lentils are tender. Drain and cool to room temperature. Combine remaining ingredients except salt and pepper in a blender. Blend until smooth. Add half the lentils and blend. Add remaining lentils, salt, and pepper, and blend until smooth. Season to taste. Refrigerate until ready to serve.
For Yogurt Raita
Grate cucumber into a small bowl. Squeeze moisture from cucumber and place in a clean bowl.
Stir in yogurt, lemon juice, chopped mint, cumin, and salt. Refrigerate until ready to serve.
To Serve
Place hummus in serving bowl and top with desired amount of yogurt raita and harissa. Sprinkle toasted pumpkin or sunflower seeds and cilantro, then drizzle with olive oil. Serve with pita chips, warm naan, or lavash.
Pan-Seared Sustainable Golden Tilefish
Jiko—The Cooking Place, Animal Kingdom Lodge, WDW
Serves 6
Papaya Atchar
1 firm green papaya with seeds removed
1 watermelon radish
½ red onion
3 cups rice vinegar
1 cup olive oil
1⅛ cups sugar
2¾ tablespoons kosher salt
3 garlic cloves, thinly sliced
1-inch piece of fresh ginger, sliced
½ teaspoon yellow mustard seed
¼ teaspoon black peppercorns
Pinch of red pepper flakes
Tomato Butter Sauce
¼ cup olive oil
½ medium-size Spanish onion, chopped
4 garlic cloves, minced
¼ cup sherry vinegar
1 cup white wine, dry
½ cup tomato juice
½ cup heavy cream
½ pound (2 sticks) butter, cubed
Coarse salt and freshly ground black pepper, to taste
Succotash
1 tablespoon olive oil
½ cup yellow onion, ¼-inch dice
2 garlic cloves, crushed
5 ears fresh corn, removed from cob
14 ounces cooked fava beans
2 ounces red wine vinegar
1 cup cherry tomatoes, halved
½ teaspoon chopped fresh thyme
½ teaspoon chopped fresh dill
½ teaspoon chopped fresh chives
2 tablespoons unsalted butter
Coarse salt and freshly ground black pepper, to taste
Tilefish
6 (6-ounce) golden tilefish fillets
Coarse salt and freshly ground black pepper, to taste
¼ cup olive oil
For Papaya Atchar
Julienne the papaya, radish, and onion with a mandoline. Mix and place in large bowl.
In a pot, bring rice vinegar, oil, sugar, salt, garlic, ginger, mustard seed, peppercorns, and red pepper flakes to a boil. Boil for 5 minutes and strain into vegetable mixture. Stir well, mixing vegetables evenly. Refrigerate, stirring occasionally, until ready to serve.
For Tomato Butter Sauce
Heat olive oil in sauté pan over medium heat, and cook onions and garlic 3 to 4 minutes until onions are translucent. Reduce heat to medium-low; add sherry vinegar and reduce to a syrupy consistency, about 10 minutes. Add wine and reduce by about 75 percent; add tomato juice and reduce again by about 50 percent.
While liquids are reducing, heat heavy cream over medium heat in a separate pan and reduce by about 50 percent. Slowly pour reduced cream into wine reduction. If making ahead, remove from heat, cool, and refrigerate until ready to serve.
When ready to serve, reheat sauce over low heat; pour warm sauce into blender and add cubed butter. Blend at medium speed until smooth. Season with salt and pepper.
For Succotash
Preheat skillet over medium-high heat and add olive oil. Sauté diced onions until translucent and add garlic, stirring for 1 to 2 minutes or until garlic is fragrant.
Add corn and continue to cook another 3 to 4 minutes. Add fava beans and red wine vinegar, stirring until vinegar is reduced. Stir in tomatoes, thyme, dill, and chives. Finish by adding butter, and season with salt and pepper.
For Tilefish
Season tilefish with salt and pepper. Heat olive oil in a large oven-safe sauté pan over high heat. Place fish in hot oil and cook until golden and just opaque in center, about 2 minutes on each side. Place pan in oven for 5 minutes to finish cooking.
To Serve
Ladle tomato butter sauce onto 6 serving plates. Evenly divide Succotash on each plate and top with tilefish. Garnish with Papaya Atchar.
