Prawns with Mixed Vegetables in Citrus Dressing
From Chef Christophe Coutanson (Disneyland Paris) for Heart of Romance Event in Tokyo Disneyland
Serves 4 as a first course
1⁄4 pound sugar snap peas, tough stems removed
3⁄4 pound carrots (about 4 to 5 medium carrots)
1⁄2 pound zucchini
1⁄2 large sweet red pepper
1⁄2 large sweet yellow pepper
2 oranges
1 grapefruit
1 lemon, juiced
1 tablespoon sherry vinegar
1⁄2 teaspoon coarse salt, divided
3 tablespoons sesame oil
12 prawns or jumbo shrimp
2 tablespoons peanut oil
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
Salt and pepper
Thinly slice sugar snap peas lengthwise. Slice carrots, zucchini, and peppers lengthwise using the julienne blade on a mandolin. Alternatively, very thinly slice all of the vegetables into long pieces the width of a matchstick. Fill a large bowl with ice and cold water; set aside. Bring a large stockpot of salted water to a boil. Carefully place sliced vegetables into boiling water; boil for 11⁄2 minutes. Remove, and immediately transfer to prepared ice-water bath. Drain vegetables thoroughly in a sieve. Pat with paper towels to dry. Place in a large bowl; set aside. Cut peel, including the white pith, from oranges and grapefruit. Working over a small saucepan, carefully cut segments free from membranes. Cut segments into 1⁄2-inch pieces and place in a small bowl; set aside. Squeeze remaining juice from membranes into the saucepan. Place saucepan over high heat. Boil until juice is reduced and mixture is syrupy, about 5 minutes. Transfer to a small bowl; set aside to cool. When cool, whisk in lemon juice, sherry vinegar, and 1⁄4 teaspoon salt. Add sesame oil in a slow, steady stream, whisking to combine. Add dressing to vegetables in bowl, tossing to combine. Refrigerate for at least 1 hour, and up to 4 hours. Sprinkle prawns with remaining 1⁄4 teaspoon salt. Heat peanut oil in a large sauté pan over medium-high heat. Sear prawns 2 minutes per side, or until firm and pink.
TO SERVE:
Stir cilantro into vegetables. Evenly divide vegetables among 4 serving plates. Top with reserved citrus segments and 3 prawns each; sprinkle with sesame seeds. Serve immediately.
Crispy Fillet of Sole and Young Vegetables in Black Bean Sauce
from Chef De Cuisine Leung Shu Wah (Crystal Lotus at Hong Kong Disneyland) for Heart of Romance Event in Tokyo DLServes 4
3⁄4 cup low-sodium chicken broth
1⁄4 cup plus 1 teaspoon cornstarch, divided
21⁄2 teaspoons sugar
11⁄2 teaspoons soy sauce, plus additional for serving
11⁄2 pounds sole fillets (may substitute flounder)
Pinch coarse salt
Pinch ground white pepper
1⁄4 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil, divided, plus additional oil for frying
1⁄4 cup diced red bell pepper
1⁄4 cup diced green bell pepper
1⁄4 cup diced onion
2 teaspoons finely grated fresh ginger
1 teaspoon finely chopped garlic
1⁄2 teaspoon finely grated mandarin or orange zest
1 tablespoon black bean paste
Combine chicken broth, 1 teaspoon cornstarch, sugar, and soy sauce in a small bowl, stirring. Set aside. Cut sole into thin strips, approximately 21⁄2 inches long by 3⁄4 inch wide. Season lightly with salt and white pepper; drizzle with sesame oil and toss to coat well. Place remaining 1⁄4 cup cornstarch in a zip-top plastic bag; add fish and gently shake to coat completely. Remove fish from bag, shaking off excess cornstarch. Pour vegetable oil into a deep-sided sauté pan to a depth of 1⁄4 inch. Heat oil over medium-high heat until simmering. Working in 2 batches, cook fish in hot oil, tossing frequently, about 2 to 3 minutes or until crisp and firm. (Note: fish will not turn golden or brown when cooked.) Transfer cooked fish to a plate lined with paper towels. Set aside. Pour oil out of sauté pan; discard oil. Add 1 tablespoon vegetable oil to the pan; return to stove over medium-high heat. Add peppers and onion. Cook, stirring frequently, until softened and fragrant, about 3 minutes. Transfer cooked vegetables to plate with fish. Lower heat to low; add 2 teaspoons oil, ginger, garlic, mandarin zest, and black bean paste to the sauté pan. Cook, stirring constantly, until mixture is combined and fragrant. Add reserved broth-cornstarch mixture. Increase heat to high; bring to a simmer, and cook until thickened. Add vegetables and fish; toss gently to combine. Taste, and add additional soy sauce, if desired. Serve immediately over your favorite noodles and with vegetables (shown with asparagus).
COOK'S NOTES: Black bean paste is a salty sauce made from mashed fermented beans, garlic, and other spices. It's available in Asian markets and specialty stores.
Pan-Roasted New York Steak with Shiitake Mushroom Ragout and Gorgonzola-Spinach Bruschetta
From Chef Gloria Tae for Heart of Romance Event in Tokyo DL
Serves 4
New York Steak:
11⁄2 to 2 pounds New York steak (1 or 2 steaks), each at least 11⁄2 inches thick
4 teaspoons olive oil, divided
1⁄2 teaspoon coarse salt
1⁄4 teaspoon ground black pepper
4 sprigs fresh thyme
4 garlic cloves, slightly smashed
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons Worcestershire sauce
****ake Mushroom Ragout:
2 tablespoons olive oil
3 large shallots, thinly sliced
2 garlic cloves, thinly sliced
3 cups shiitake mushrooms, stems removed, cut into thin strips
3⁄4 cup Marsala wine
3⁄4 cup low-sodium chicken stock
2 cups veal or beef stock
1 tablespoon soy sauce
1⁄4 teaspoon ground black pepper
2 bay leaves
Coarse salt, to taste
3 teaspoons chopped thyme
Gorgonzola-Spinach Bruschetta:
1 tablespoon olive oil, plus additional for brushing
1 clove garlic, thinly sliced
5 cups baby spinach, stems removed and discarded
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2⁄3 cup heavy cream
1⁄3 cup Gorgonzola cheese
2 tablespoons Parmesan cheese
Pinch nutmeg
4 (1⁄2-inch-thick) slices ciabatta bread
Preparation:
NEW YORK STEAK:
Let steaks stand at room temperature for at least 30 minutes, or until they are no longer cold. Preheat oven to 225 degrees. Coat the steaks lightly with 1 teaspoon olive oil each and season both sides with salt and pepper. Heat a heavy sauté pan over medium-high heat. When the pan is almost smoking, add remaining 2 teaspoons oil, swirling to coat the pan. Add steaks and sear, turning once, until golden brown, about 3 minutes per side. Transfer steaks to a baking sheet; place thyme sprigs and garlic atop each steak. Place 2 pieces of butter on each, and sprinkle lightly with Worcestershire sauce. Roast the meat until it is cooked to your preference, about 15 to 20 minutes for medium rare (steak should register 130 degrees on an instant-read thermometer for medium rare). Loosely cover steaks with foil and set aside to rest.
SHIITAKE MUSHROOM RAGOUT:
Place oil, shallots, and garlic in a large sauté pan. Cook over medium heat until softened, about 3 minutes. Add mushrooms. Sauté until golden, stirring occasionally. Remove pan from heat, and add Marsala. Return pan to stove; bring mixture to a boil over medium-high heat, scraping any bits stuck to the bottom of the pan. Simmer until the pan is nearly dry, about 2 minutes. Add chicken stock, veal or beef stock, soy sauce, pepper and bay leaves. Bring to a boil, stirring occasionally, about 25 minutes or until reduced by half. Taste, and add salt, if desired. Remove and discard bay leaves; stir in thyme. Keep warm until ready to serve.
GORGONZOLA-SPINACH BRUSCHETTA:
Preheat oven to 300 degrees. Heat oil in a large sauté pan over medium-high heat. Add garlic, tossing until fragrant and lightly golden, about 1 minute. Add spinach, salt, and pepper. Cook, tossing frequently, until slightly wilted. If needed, drain any excess liquid from the pan. Add cream, Gorgonzola, Parmesan, and nutmeg. Cook, stirring frequently, until thickened. Keep warm until ready to serve. Brush ciabatta slices with olive oil. Toast until lightly golden, about 5 minutes. Set aside.
TO SERVE: Cut the steak into 1⁄2-inch-thick slices on a bias. Place a piece of toasted ciabatta in the center of each serving plate. Evenly spoon spinach mixture atop bread slices. Top bruschetta with sliced steak. Spoon shiitake mushroom ragout around plate. Garnish with a drizzle of extra virgin olive oil, if desired.
Braised Pineapple Panna Cotta with Strawberry Compote
Chef Yoly Lazo (WDW) for Heart of Romance Event in Tokyo DL
Serves 6.
Braised Pineapple Panna Cotta:
1 (8-ounce) can sliced pineapple in juice
2 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon lemon juice
2 teaspoons powdered gelatin
1 cup heavy cream
1⁄2 cup sugar
Strawberry Compote:
2 tablespoons granulated sugar
2 tablespoons water
1⁄4 pound fresh strawberries, diced
FOR BRAISED PINEAPPLE PANNA COTTA: Drain juice from pineapple; cut pineapple into small pieces. Combine pineapple pieces and brown sugar in a small sauté pan over medium heat. Sauté until sugar caramelizes and mixture is syrupy. Divide mixture among 6 (71⁄2-ounce) martini glasses. Place pineapple juice and lemon juice in a medium bowl; sprinkle gelatin over. Let stand 10 minutes or until gelatin is softened. Combine cream and sugar in a small saucepan over medium heat; bring to a low simmer (do not boil). Stir until sugar dissolves. Add gelatin mixture, stirring until gelatin is completely dissolved and mixture is smooth. Ladle mixture into prepared martini glasses. Refrigerate for 4 hours or until set.
FOR STRAWBERRY COMPOTE:
Combine sugar and water in a small saucepan over medium heat. Cook until sugar dissolves. Add strawberries, stirring to combine. Cook until berries are slightly softened, about 4 minutes. Cool to room temperature and refrigerate for at least 2 hours.
TO SERVE: Spoon strawberry compote over each panna cotta. Serve immediately.
Lemon Tart
Rose and Crown, Epcot, WDW
Ingredients for short dough:
½ pound Unsalted butter (2 sticks)
¾ cup Sugar
¼ teaspoon Salt
1 Egg
3 1/3 cups Pastry flour, sifted
Ingredients for filling:
1 cup Lemon juice
5 Eggs
2 cups Granulated sugar
1 cup Butter
Ingredients for meringue topping:
6 Egg Whites
1 ¼ cup Granulated sugar
Method of preparation for short dough: Using the paddle attachment of a stand mixer at low speed, combine the butter, sugar and salt until they're fully mixed. Add the eggs and keep mixing until incorporated. Add flour. Mix until incorporated . Do not over mix, or mix at a high speed, this will cause the dough to be tough. Chill the dough for 3 to 4 hours before using.
For lemon filling: In a sauce pan, heat up lemon juice, sugar and butter to a boil. Remove from stove. Then add eggs and mix well.
For meringue topping: In a double boiler, heat the sugar and the egg whites until warm, whipping constantly with a wire whip. Transfer the meringue into a bowl using a power mixer and beat on high until very stiff.
Method of assembly: Roll out the dough to 1/8 thick, use a 10-inch ring that 1 ½ inch high, lay the dough on the bottom and sides of pan. Pour in the lemon filling. Bake at 300° F for about 15-20 minutes until the custard sets. Take and out oven and let cool. Put the meringue into a pastry bag and pipe it on the cool lemon tart.
Calamari
Narcoossee's, Grand Floridian Resort, WDW
Yield: 1 serving
4 ounces Tomato Coulis (recipe below)
4 ounces Pepperoncini Relish (recipe below)
5 ounces Calamari
2 ounces Calamari Flour (recipe below)
2 ounces Buttermilk
1 ounce Tuscan Extra Virgin Olive Oil
To Taste Salt & Pepper
Fry Oil
Method of Preparation:
Dip calamari in buttermilk and then in flour. Fry until golden brown. Drain on paper towel and season with salt and pepper.
Place 4 oz. tomato coulis on plate.
Place fried calamari on top of coulis in center of plate.
Place pepperoncini relish on top of calamari.
Drizzle coulis with olive oil.
Tomato Coulis (recipe should be reduced for home use)
Yield: 18 lb. 4 oz.
12 pounds, 12 ounces Canned Diced Tomatoes
4 each (2 pounds) Sweet Onion, diced
2 each (2 pounds) Celery Root, diced
1.5 cup (12 ounces) Olive Oil Blend
8 ounces Garlic Cloves, chopped
2 cups (4 ounces) Basil Leaves, chopped
To Taste Salt &Pepper
Sauté onion, garlic, and celery root in olive oil blend until tender. Do not brown. Add 2 cans of tomatoes and juice. Add Basil. Cook 30 minutes until everything is very tender. Puree with stick blender, season with salt and pepper.
Pepperoncini Relish (recipe should be reduced for home use)
2 jars Pepperoncini peppers, Stems removed; and Sliced
1 jar manzanilla olives, pitted, sliced, drained and rinsed
1 gallon pepperoncini juice (use the juice!)
8 ounces lemon Juice, freshly squeezed
2 ounces Italian parsley, chopped, (2 bunches)
1 ounce Chives, Chopped, (1/2 Bunch)
1 jar capers, drained and rinsed (discard juice!)
1 teaspoon Crushed red Pepper Flakes
2 ounces olive oil
24 ounces Yellow Peppers, diced
24 ounces red pepper, diced, whole weight
24 ounces Vidalia Onion, diced, whole weight
4 ounces Minced Garlic
to taste Kosher salt
to taste Black Pepper, freshly ground
Dice the onions and Peppers and coat with the 2 oz. of Olive oil. Season and roast at 350 degrees for 15 minutes. Cool in the refrigerator.
Drain and rinse the olives and capers. Use only the juice from the pepperoncinis. Combine the remaining ingredients in a mixing bowl and add the chilled saute mixture. Chill.
Calamari Flour (recipe should be reduced for home use)
3 pounds All Purpose Flour
3 pounds Corn Flour
1/2 ounce Cayenne Pepper
2 ounces Kosher Salt
1/2 ounce Black Pepper, freshly ground
Combine all ingredients in a bowl and mix.
Sonoma Free Range Chicken Whole Roasted Wine Country Dehydrated Strawberry, Sage, Black Pepper and Lemon
Napa Rose, Grand Californian Hotel, DL (Chef Andrew Sutton)
Make rub in advance preferably the week before. Select the best chicken that you can buy. Buy one chicken for every three guests one day before your event.
Remove all gizzards, the neck, and any plastic packages from the cavity of your chicken.
Rinse chicken thoroughly in salted water (Combine one quart of water and four Tbsp Kosher salt in a large bowl).
Prepare your birds for roasting
Remove wing tips with a chef's knife.
Stuff the cavity of each chicken with:
Half a lemon
1 Bay leaf
5 Whole black peppercorns
1 Branch of fresh thyme
1/2 Tsp Kosher salt
Rub the outside of each chicken with:
1 Tsp Extra-virgin olive oil
1 Tsp Kosher salt
2 Tbsp Wine Country Rub (recipe follows)
Let chicken macerate with the rub on for 6 to 24 hours in the refrigerator.
Preheat your oven to 400 degrees Fahrenheit. Place chickens in an appropriate roasting pan, back side down. Place in preheated oven and roast for 15 minutes. Turn oven down to 375 degrees and roast for an additional 20 minutes. Remove from oven and let rest for 20 minutes at room temperature, to allow all of the juices to reabsorb. Carve the birds and serve.
Wine Country Rub
4 Tbsp Dried or dehydrated strawberries
2 Tbsp Lemon zest
1 Tbsp Black pepper
1 Tbsp Chopped sage
1 Tbsp Chopped fresh thyme
1 Tbsp Chopped fresh parsley
1 Tbsp Smoked fresh paprika
2 Tbsp Kosher salt
1 Tbsp Granulated sugar
Mix all ingredients and store in ziplock baggies in dry storage or pantry.
This recipe is a keeper! 
