Disney recipes at home

I have made the Grill Cheese from Captain Cooks. Minus the Poly chips. Thats great!

Adult Grilled Cheese Sandwich - Served on multigrain sunflower bread with cheddar, Swiss, and blue cheese, frisee, and tomato. Served with Polynesian chips. -

I've made several recipes from various Food & Wine Festival cookbooks as well as some stuff from the Restaurant Marrakesh cookbook. It's a great way to keep the magic going after we get home from a WDW vacation.

And I also make kir at home - that's a drink they serve at Les Chefs de France that I really like.

On the All Ears recipe page, scroll down almost to the bottom. The F&W Fest recipes are between the Epcot World Showcase recipes and the Magic Kingdom recipes.

http://allears.net/din/rec.htm

I also made the Kalua Pork Sliders with Pineapple Chutney and Spicy Mayonnaise on Pineapple-Brioche Buns at home too. I could eat that every day! Here's my pic from the F & W F.

Oh goodness! We have a few world showcase cookbooks, the tiny ones that were under $10 last time I went. Norway especially has some really good fish recipes.

But finding out that All Ears has so many recipes from the parks and resorts on it has been a blessing and a curse. I want to make them all but don't have nearly the time or money! We made the BBQ sauce from Flame Tree a while back, which turned out nicely. Want to try the Coca Cola one from Boma at some point, too. It can get annoying trying to scale down the 20 serving recipes, but so worth it!

Um....we're still waiting on the lunch invite

I'm big on doing "theme" cooking. Right now, I'm doing U.S. regional cuisine because it's a Presidential election year. That started around the 4th of July and will last till the November election, with two breaks: first, a 2 1/2 week break for the Olympics, which means a new theme of international cuisine. And then a week-long break for our WDW vacation in October, although I can sneak some regional favorites into the mix at restaurants like 50s Prime Time and Liberty Tree.

So now, you have me thinking that when all this stuff and the holidays are over, I should devote some of the long, dark, cold winter days to Disney-themed cooking. I could make stuff from F&W Fest, stuff from the parks, stuff from the resorts...heck, I could do this for months. Maybe even till our next WDW vacation.

The only thing I had to have after a trip and had to make was FuFu... LOVE the stuff!

Made creme brulee from the Cooking with the Disney Chefs cookbook. So.Very.Good!

Tonight I used the mac and cheese recipe from Jiko that is on AllEars. Modified it a bit, adding crab meat to the mix and panko bread crumbs on top for crunch! Worked well because the flavors of the cheeses they use are very light so they didn't overpower the crab.

I copy stuff from WDW restaurants all the time. I'm a chef and my wife likes to challenge me to make things we've tried at Disney without the recipe. Sometimes it works out. Sometimes, not so much. I've been working on the Tusker House menu items lately (um, with a little help from Tusker House chef Chris Yacavonne). Been able thus far to work out the Peri Peri Salmon, Tamarind BBQ Seafood Stew, and the Moroccan Root Vegetable Stew. If anybody wants any of those recipes, just holler.

I made the school bread from the Disney Food Blog....it was fantastic!!!!

Actually, I would love the Moroccan Root Vegetable Stew! It's been so hot that I've been cooking in bulk when I get the chance and am trying to avoid heavy meats, so that sounds delightful.

Done:

Tusker House Moroccan style Root Vegetable Stew

Ingredients:
1 pound sliced carrots
1/2 pound chopped turnips
1/2 pound shredded cabbage
1/2 pound diced zucchini
1/2 pound diced eggplant
1/2 pound canned diced tomatoes
1/4 cup chick peas
10 threads of saffron
1 pound onions, carrjed (large dice)
2 tbsp fresh chopped cilantro
2 tbsp fresh chopped parsley
2 qt vegetable stock
1tsp ground black pepper

Directions:
1. Bring stock to a boil in a large stock pot.
2. Add onions, saffron, and pepper.
3. Simmer 1/2 hour
4. Add turnips, carrots, cabbage " cook for 20 more minutes
5. Add zucchini, eggplant, diced tomatoes (undrained), and cook 10 more minutes
6. Add chick peas, cilantro, and parsley
7. Serve

Yes, another reason to use saffron. Thank you, Jym!

Any chance you know how to make the chicken chipotle sausage from the Canada F&W Fest booth? I found a recipe online, but while it gives detailed instructions for the polenta, all it says for the sausage is "buy sausage." And I can't find chicken chipotle sausage (or even pork chipotle sausage) anywhere.

It's not likely they're cranking out fresh sausage for a F&WF booth. It's most likely from a distributor, probably Bac N Bite or Schreiner's in Canada. Sorry I can't be of more help on this one.

Are you sure? I could have sworn I saw a thing on TV once that was all about how Disney buys whole animals and has it's own butcher that breaks everything down in a central location before sending it on to the restaurants. That way everything could be customized but costs still controlled. It's possible that I'm 100% wrong on that because I don't really remember where I heard it.

I'm not at all sure. I just don't think it's likely. There is a central butcher but the chefs are not required to utilize it. Disney's executive chefs basically get to run their restaurants as though they owned them.

hi i have searched the internet over for the tamarind bbq seafood stew...i think its the only disney recipe out of thousands that i havent been able to find! Your expertise would be super appreciated! And are you sure this is the one from tusker? not the morrocan stew or curry stew? thanks!

klkrutz to our Disney blog. I am sure someone out there will be able to help with finding the recipe you want/

Yummy!!!!