The Disney Chef

Tuesday, September 2, 2014

Honey Coriander Chicken Wings


I think anyone who's spent any time on this site can probably guess I'm a little obsessed with Disney's Polynesian Village Resort. Honestly my love affair with the Polynesian started before I can even remember.  I know we used to zip by on the monorail and I'd kind of peer into the property and I just kind of fell in love with the look, the layout, and the theme.  When I ate at 'Ohana the first time it was pretty much a done deal...  I loved the place.  Now I've been lucky enough to stay there twice and I'm a huge fan of the resort, the dining options, really everything about the Polynesian.  While I have to say Disney's Pop Century is my home, on splurge trips or trips where I want luxury, I'm team Polynesian Village Resort all the way.  The big dream is to get one of the Villas they're opening there in the Disney Vacation Club...

While I've eaten at 'Ohana numerous times, I've actually never been there for dinner.  I know it's the place to eat and it's hard to get reservations there, but I'd love to one day time it so that I'm there for dinner, sitting by the window, and enjoying food while watching Wishes fireworks show in the distance.  For Disney foodies (which I like to consider myself), 'Ohana is one of the tried-and-true places for some of the best dining in Walt Disney World.  Really, it has an impeccable reputation for great ambiance, fantastic service, and most importantly, ridiculously good food.  When you ask people about dinner here, people will inevitably tell you about the two most popular foods there: the welcome bread and the honey coriander chicken wings.

Now, I'm not usually a fan of chicken wings.  They're just not my favorite.  Pretty much the only
wings I eat are at Buffalo Wild Wings.  Anywhere else I skip them.  And that was kind of my feeling about these wings.  I understood everybody thought they were amazing, but as a person who wasn't feeling chicken wings in general, I wasn't convinced the magic of the 'Ohana wings would capture me.  I'll be honest, I sat on this recipe for almost 10 years before getting around to trying it for this site, and I think the only reason I tried it is because my husband loves chicken wings probably enough for the both of us.  While I'm not a fan, he's probably one of the biggest wings lovers I've ever met.  I figured at the very least he'd enjoy them.  And I'll admit, not being a fan of chicken wings, I guess I was always under the impression that making them was a long and complicated process.

First off, making these couldn't be easier.  Make the dry mix, toss the wings, bake, toss them in the wet sauce, serve.  No frying needed.  I'm a big fan of that, both because I'm trying to be healthy while training for the Wine and Dine Half Marathon, but also because frying things is so darn messy.  I'll admit, I taste tested the rub and the wet mix along the way and I thought that this had real possibilities.

Secondly...  These wings may change my mind about chicken wings.  Holy cow, they were spectacular!  Yes, they were messy, but they were this fantastic combination of sweet and spicy without being too spicy or too sweet.  I couldn't believe how moist and juicy these wings were despite what I thought was a really long (longer than it should have been anyway) cooking time.  I can see why these are so popular at 'Ohana.  They're incredible!  My mouth is watering just thinking about them...  Plus, the color on them is gorgeous.  They're a rich, vibrant red color and it's quite dramatic on the plate.

I made these exactly as described below, but I don't think I reduced the sauce enough.  No big deal, it just meant I had enough sauce for eight pounds of chicken wings as opposed to the four pounds I made.

This is for sure a "go out and get all the ingredients and make it tonight" recipe. Even people who're not confident making meats will find that this is pretty easy to get perfect, and it's a surefire family hit.


~~~~  °o°  ~~~~
Honey Coriander Chicken Wings
As is served at 'Ohana, Disney's Polynesian Village Resort
 
Liquid Spice Rub
°o°  1 tablespoon salt  
°o°  2 tablespoons paprika
°o°  2 tablespoons sugar  
°o°  1/2 teaspoon black pepper 
°o°  1/2 teaspoon turmeric  
°o°  1/2 teaspoon ground cinnamon    
°o°  1/4 teaspoon cayenne pepper  
°o°  4 tablespoons canola oil  
°o°  4 pounds chicken wings/drummettes

Wing Sauce  
°o°  1 tablespoon chili powder  
°o°  1/2 teaspoon ground ginger  
°o°  1 tablespoon ground coriander 
°o°  2 tablespoons lime juice  
°o°  1/2 cup soy sauce  
°o°  1 cup honey  
°o°  3/4 cup water
°o°  2 tablespoons cornstarch  
Preheat oven to 500.  

In a very large bowl, combine all ingredients but the chicken for the spice mix and toss until well mixed.  Add chicken to the spice mix and using your hands, toss wings so that they're well covered with spice rub.  Lay chicken pieces on cookie sheets lined with foil so that they're well spaced and not overlapping.  Bake until cooked through and browned, about 20-35 minutes depending on size of wings and drums.  Juices will run clear when they have cooked through.

While the wings are baking, combine all ingredients for the wing sauce in a saucepan and heat to boiling.  Once boiling, reduce heat to a steady simmer and stir occasionally until the sauce has reduced to a syrup and is thickened.  Remove from heat.

When chicken wings have cooked through, toss with the wing sauce in a large glass bowl and serve immediately.


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Monday, September 1, 2014

Raspberry Florentine Cookies

When I decided to make a string of Biergarten recipes last week, I have to admit this was the one I was looking forward to making this recipe all week.  When I was growing up, my mother used to take part in neighborhood cookie swaps where around Christmas, a group of people would get together and bring homemade cookies, then everybody would "swap" cookies and recipes and go home with a huge tray of a bunch of different cookies.  It was almost a solid guarantee that she either made or came home with Florentine cookies, which were my favorite (I love fruit cookies!) So for me, these have not just Disney memories but childhood memories...  And I've always said that recipes that bring out food memories are the best recipes.

Making this recipe is super simple, but I took some shortcuts that did change the recipe a bit from how it's served at Disney.  Namely, I didn't roll the cookie dough nearly thin enough.  This dough is supposed to be super thin, like thin crust pizza thin, and I didn't go quite that thin.  Blame it on my recent move...  I know I have a rolling pin, but I've yet to unpack the box that I apparently put it in!  I also put it in a glass dish instead of a large cookie pan, which I wouldn't suggest, because my cookie sheets were already in use.  I definitely suggest that these cookies go on a foil-lined cookie sheet for the best results.  And finally, I used a lot of jelly...  Maybe a bit too much.  What can I say? I love fruit cookies!

This recipe lived up to both my food memories and the recipe I had at Biergarten in EPCOT.
 The sugar cookie was moist and crunchy and there was just the right level of fruity ooey-gooeyness.  I actually think the sugar cookie base was yummy enough as a stand-alone sugar cookie even without the fruit on top.  I think, with the tweaks above, I'll be making this every Christmas too!


~~~~  °o°  ~~~~
Raspberry Florentine Cookies
As is served at Biergarten, Germany Pavilion, EPCOT

Cookie Dough  
°o°  2 cups all-purpose flour    
°o°  1/2 teaspoon salt  
°o°  1/2 teaspoon baking powder  
°o°  1 cup unsalted butter, softened  
°o°  1 cup sugar 
°o°  1 egg  
°o°  1/2 teaspoon vanilla

Filling  
°o°  2 cups raspberry jam (or jam of your choice)  
°o°  1 cup sliced, blanched almonds

Combine flour, salt, and baking powder in a small bowl.  Set aside.

Using a mixer, beat together butter, sugar until fluffy and light.  Beat in egg and vanilla.  Once incorporated, slowly add the flour mixture.  Mix until just combined.  Do not overmix!

Place dough on a foil or parchment lined cookie sheet, spreading as thin as possible.  Cover with plastic wrap and put in refrigerator for 2 hours or until firm and easy to handle.

Preheat oven to 375.

Remove from fridge and roll flat to a thickness of about 1/4 inch.  Place on a foil lined and
greased cookie sheet.  Spread with jam and top with almonds.  Bake 15-20 minutes or until cooked through and the edges are browned.  Edges may brown faster than the center of the cookie.

Once cooked, cut into individual cookies.  To prolong freshness, store in sealed container in the refrigerator.  


~~~~  °o°  ~~~~

Wednesday, August 27, 2014

Nudel Gratin

I've been obsessed with carbs lately!  Blame it on the diet or my training for the Wine and Dine Half, but I feel like if I were left to my own devices, I'd snack on pasta all day.  When I went looking for a pasta recipe, I found this one from Biergarten which made me so happy...  Being second generation from Germany and having been to Germany several times, I realized I was also craving some German style food.  Since my reservation at Biergarten is still about 75 days away, I thought this was perfect.

Now, when I was making this, I had the strangest feeling that I've made this recipe before, but I looked and looked and didn't see that I had...  So if I've posted it and it's a repeat I apologize...  At least it's amazing enough to warrant a double-post!

This is super easy to put together (a refreshing change after my birthday recipe...) and it's incredibly kid-friendly.  Honestly, most home cooks probably have a similar recipe stowed away in their back pocket for fast, delicious family dinners.  If not, they should and this is the one to choose!  My only feedback on this recipe is that the quality of the cheese can make-or-break this dish.  I wished after I'd had the first bite that I'd invested in nicer cheese than the generic store brand...  Nicer cheese would have made this dish absolutely sing!  For the caravores out there, you can add bacon or very small diced ham for an extra little something and I bet it would taste fabulous.  Really, this serves as an excellent base for something more complex with meats and different cheeses, or it can be served as-is for a ridiculously hearty meal.

The great thing was this was an amazing reminder of both my time in Germany and the dinner
we had at Biergarten.  The fact it could be served in this huge, family-style casserole dish reminded me of lining up in front of the buffet at Biergarten and trying to restrain myself, but it also reminded me of the very traditional dining we enjoyed all through Germany.  So many of their meals are food-focused family time (we had meals that lasted for hours...  Most of them lasted hours, actually...) and it's not at all difficult to imagine that this easy-to-make dish that serves an army and tastes good warm or cold would be on the table.  Cheesy without being too cheesy, crunchy like chips on the top and sides from that delicious cheese and macaroni "crust," but soft and ooey gooey in the middle...  I'm excited for leftovers and for Biergarten all over again.



~~~~  °o°  ~~~~
Nudel Gratin
As is served at Biergarten, Germany Pavilion, EPCOT
 
°o°  1 1-pound box of elbow macaroni  
°o°  2 cups heavy cream  
°o°  2 eggs  
°o°  1/4-1/2 teaspoon of salt 
°o°  dash of white pepper  
°o°  dash of nutmeg  
°o°  4-6 ounces of Swiss cheese, shredded  
°o°  4-6 ounces of white cheddar cheese, shredded  
°o°  1/2 cup additional Swiss cheese, shredded  (for topping)
°o°  1/2 cup additional white cheddar, shredded  (for topping)
Preheat oven to 375.


Cook elbow macaroni according to package directions in heavily salted water in a large pot until the pasta is al dente.  Drain, return to the pot it was cooked in, and set aside.

While pasta is cooking, combine heavy cream, 3 eggs, salt, pepper, nutmeg, and the two cheeses (not including the 1/2 cup of each cheese reserved for the topping).  Whisk together until egg is mixed and cheese is evenly distributed in the mixture.  Pour the mixture into the noodles resting in the pot, stirring and folding carefully so that the mixture is evenly distributed with the noodles.  


Pour the mixture into a greased 16x9 baking dish (cream will fall to the bottom of the mixture, this is OK).  Cover with foil and bake for 30 minutes.  After 30 minutes has passed, remove from the oven and top with the remaining cheese, spreading evenly.  Return the oven and bake an additional 15 minutes or until cheese is melted and slightly browned.

Cool slightly before slicing into squares and serving.  





~~~~  °o°  ~~~~

Monday, August 25, 2014

Passion Fruit Cheesecake


It's my birthday today!  Happy birthday to me!  This one actually kind of snuck up on me...  I had so much going on for the first half of August, it didn't really dawn on me that my birthday was approaching until last Friday.  However, we're celebrating by going on an adults-only daytime date to the nicest movie theater in the area (which is 2 hours away) to FINALLY go see "Guardians of the Galaxy" and then have lunch at a local Mexican restaurant.  I'm so excited!

I figured that, being my birthday and all, it'd be fun to make up a nice little cake or pie for myself.  No big deal, right?  Well, I stumbled on what I thought was the perfect idea...  Passion fruit cheesecake from 'Ohana.  I like tropical things!  I love cheesecake!  The Polynesian is one of my favorite places to stay!  It was a no-brainer...  What a great birthday treat.

Well, being older apparently doesn't make me wiser.  I didn't realize the recipe I had was horribly incomplete until I actually started making it because I didn't actually read past the ingredients section when I was thinking about doing the recipe.  Whoops.  Maybe I should have done so, especially considering the whole recipe is done by weights, not measuring cups.  Whoops again.

I still made a go at it...  I figured as long as the ingredients and their amounts were right, nothing would stop it from coming together...  Right?  I'm not a crummy cook, surely I can figure this out.  And I think I did.  Kinda.  Yes, it took over 1 hour and 45 minutes to bake.  No, I'm not sure this is what it's supposed to look like, taste like, or be.  Yes, it tastes really good.  No, I'm not going to make it again.  Should my readers...  Jury is out.

The problems of this recipe were numerous.  The bake time I was given was 45 minutes.  It
actually took closer to two hours.  There was no directions on how to specifically make the passion fruit sauce.  That took 45 minutes instead of 15 minutes to bake.  I over-beat the snot out of the custards, both of them, because I didn't know not to.  I didn't know I shouldn't have used fat free cream cheese so it didn't incorporate well.  I bought 2 and a half dozen eggs.  It wasn't enough.  So many lessons learned.

I loved the sweet tartness of the passion fruit sauce and the custardy cheesecake actually worked really well for the overall taste.  It was refreshing and exotic, though not as strongly flavored as I'd have hoped.  It was also very dramatic on the plate which is unique for cheesecakes.  But overall it generally wasn't worth the trouble to make, especially using the actual Disney recipe.  It's time consuming, complicated, hard-to-make, and while it's delicious, it's not delicious enough to justify the time, expense, add numerous eggs.  Maybe the complete recipe is, I don't know.  File this under "like the idea, but not what I thought it would be."

I have included the recipe as I did it below, and yes, all of it is by weight.  This can be converted online for those who wish to try making this recipe.  I can say that for the eggs, I didn't buy yolk-only liquid eggs (do they make such a thing?) but if there was ever a time to do so, it'd be for this recipe.  Maybe I had exceptionally small chickens laying exceptionally tiny yolks, but each yolk I got weighed about half an ounce or less.  So yes, I used 24 eggs to make this.  I'm literally swimming in unused egg whites.  I also think the original recipe implied doing this in individual sized containers, which I didn't understand until too late...  And I would have used my springform, however I just moved and I have not a clue where it is.

Keep in mind that this recipe was horribly incomplete and the recipe below is just what I cobbled together to get the final product above.  It tastes great, but it is complicated and time consuming.  If they still serve this at 'Ohana, and I didn't see that they do, whatever they charge for it isn't enough.  It's really hard to make!


~~~~  °o°  ~~~~
Passion Fruit Cheesecake
As is served at 'Ohana at the Polynesian Village Resort 


Cheesecake Custard  
°o°  2.5 ounces of cream cheese    
°o°  1 1/14 ounces granulated sugar  
°o°  1 1/4 teaspoon whole milk  
°o°  10 ounces butter
°o°  1 3/4 ounces whole eggs
°o°   5 ounces egg yolks
°o°  Premade pie graham cracker crust or a spring-form pan lined on the bottom and slightly up the sides with graham cracker crumbs

Passion Fruit Sauce 
°o°  1 14.5 ounce can of condensed milk  
°o°  7 ounces egg yolks
°o°  2 ounces lemon juice
°o°  8 ounces passion fruit puree 

Preheat oven to 250.

In a saucepan, combine cream cheese, sugar milk, and butter.  Heat until the butter and cream cheese has melted, whisking constantly.  Heat until the liquid is close to boiling; there will be bubbles and a very light foam building around the edge of the liquid on the saucepan.  Remove from heat.

Combine the eggs and the yolks in a large heat tolerant container.  Using about a half of a cup of the heated butter mixture, slowly drizzle the liquid into the eggs while mixing constantly to temper the eggs.  Pour the egg mixture back into the saucepan and over medium-low heat, cook until it's a thick custard consistency and all the cream cheese is re-melted.  Whisk constantly but not vigorously.  Should only take 5 or so minutes.  Pour into pie shell or graham cracker crumb-lined springform pan (if using a springform, graham crackers should line the bottom and only about an inch up the side of the edge of the pan).  Bake at 250 degrees in a water bath for between 45 minutes and one hour, or until the custard is completely set.

While the cheesecake custard is baking, combine all ingredients for the passion fruit sauce.
 After the cheesecake custard has finished baking (45-60 minutes), top with passion fruit sauce and bake an additional 30-45 minutes until the passion fruit sauce is set.  When set, neither the custard or the passion fruit sauce will appear liquidy and will jiggle like gelatin when shaked.

When done, remove from the oven and allow to cool uncovered until room temperature then refrigerate.  Cut and serve when cooled.  


~~~~  °o°  ~~~~

Thursday, August 21, 2014

Meat Bobotie


When I decided to make this recipe, it was only because it has been requested several times in the last few months.  Honesty, I've never had it in the parks and looking at the recipe itself this looked totally unappetizing.  Raisins, sugar, and meat?  I just wasn't seeing the attraction.  It just seemed...  Well...  Gross.  Even my husband, who's usually up for anything Disney food related was making other plans for dinner.  It was just too exotic for him.  I was dreading putting this on the table for dinner.  There was no way this was passing the picky eater kid test.

But this is a signature dish, a classic recipe from Boma and Tusker House.  People rave about it and every time I go to Tusker House, the bobotie pan is completely empty.  "You have to go to Boma" is always paired with "try the bobotie!" on Disney food forums.  Surely, this has to be better than it looks?

I think I started to clue in to just how delicious this recipe was after I sampled while I was cooking.  The smell was certainly enticing (it reminded me of the samosa stand at our local farmer market) and almost exotic...  And when I took a sample spoonful, which shortly turned into a sample serving, I was in love.  Sweet and savory with a great, creamy texture and an unbelievable aroma, I couldn't wait to try it when it was finished with the egg custard topping.  My husband wasn't sold until he saw it come out of the oven and "I can make my own dinner, it's not a problem" turned into a tepid "I guess I'll try it."  But even he, who's a much less adventurous eater than I am, really enjoyed it and that first uneasy bite turned into a request for seconds and I think even thirds.  I'm amazed to say that this even passed the kid test...  Everybody ate their food with a minimum of complaining and truly enjoyed it.  Who knew something with crazy ingredients that I barely wanted to make would turn into a family favorite?  I certainly didn't.

Meat bobotie is an African meat pie dish (introduced to Africa by Dutch traders of all things),
almost like cottage or shepherds pie in England.  However, instead of being topped with potatoes, it's topped with eggs and the meat itself has a sweet, very mild spicy kick with nuts and raisins added for texture and flavor contrast.  It's so hard to describe, but honestly one of the most interesting dishes I've ever eaten and one I can't recommend enough.  Exotic, unique, really flavorful, and fairly easy to make.  A great way to try some new flavors and foods while still using fairly common and "safe" ingredients for picky eaters.

When I made this recipe, I used a meatloaf mix of beef, veal, and pork...  Ground lamb isn't something I can find in the grocery stores around here (not that there is a snowballs chance in summer that anybody here would eat lamb) and I felt that the meatloaf mix would give me meat that easily kept its shape after cutting while staying moist.  While it's been awhile that I used curry in a dish, I was instantly reminded (and thought I should remind readers) that the stuff stains like you wouldn't believe.  Clothes, counter
tops, napkins, you name it.  While a shot of bleach spray gets it out pretty easily, work with it carefully.  My only other note was that this recipe does not call for using a water bath.  However, I think that cooking this in a water bath may be actually better than just putting it in the oven.  Not that going without it will ruin the meal, I think that if I had used it I'd have gotten a more even cook on the custard while reducing the time in the oven.  No big deal.  My most important note on prep for this is to make sure...  Really, really, really, really sure...  That when you drain the meat after it has been cooked on the stovetop, make sure you get as much fat out as absolutely possible.  When it cooks in the oven, the fat actually seeps up around the edges and on to the custard, seriously impacting both cook time and the level of browning on the custard.  If you find that fat has risen during baking onto the custard, gently use a spoon to try to scoop it out...  And be warned again, the only thing that stains worse than curry is curry infused fat.

I know how crazy this recipe sounds.  Even typing it out, I can't believe all of the ingredients came together into something that tastes as wonderful as it did.  But honestly, this is one of my new favorite family meals.  It may even be my new "company is coming over, let's serve something neat" meal.  It's certainly well worth making and I promise, especially for the folks out there who need their Boma fix, this will hit the spot.      



~~~~  °o°  ~~~~

Meat Bobotie
As is served at Boma, Animal Kingdom Lodge, and Tusker House, Animal Kingdom


Meat filling  
°o°  1 tablespoon oil  
°o°  1 onion, chopped 
°o°  1 teaspoon cinnamon    
°o°  2 teaspoons curry powder 
°o°  2 tablespoons rice wine vinegar  
°o°  2 pounds ground lamb (substitute ground beef or meatloaf mix if desired)  
°o°  3 slices white bread, crumbled into pieces  
°o°  1 cup heavy cream  
°o°  1/4 cup sugar  
°o°  1/2 cup pumpkin seeds (substitute with almonds if desired), sliced  
°o°  1/4 cup seedless raisins  
°o°  1/4 cup golden raisins
°o°  salt to taste

Topping  
°o°  1 cup liquid eggs (whole eggs, not egg whites)  
°o°  1/2 cup heavy cream  
°o°  1/2 cup milk

Heat oil and onions in a large and deep pan, cooking until caramelized over medium or medium high.  Once caramelized, add cinnamon and curry powder.  Mix well.  Using the rice wine vinegar, deglaze the pan and add the meat.  Continue cooking until meat is done.  Curry powder alters the color of the meat, so meat will be done when it is moistened but will not not mash when pressed with a fork, about 10-15 minutes over medium or medium high heat.

When meat is done, remove from heat and drain grease, using a fork or spatula to press as much grease out as possible.  Return meat and pan to medium heat.  Add crumbled bread, cream, and sugar.  Mix well.  Add raisins and almonds.  Adjust seasoning as needed and pour into a casserole dish to cool slightly.

Preheat oven to 325.

In a separate bowl, whisk together liquid eggs, cream, and milk.  When bobotie mixture is
cooled to slightly above room temperature and is no longer steaming, pour the topping over the meat mixture to form the topping. DO NOT MIX.  Bake in preheated oven for 25-40 minutes (cooking time varies significantly depending on container used).  Bobotie is done when the topping is golden brown, egg is cooked and no longer runny, and the temperature at the center of the dish has reached 165.  Remove from the oven and allow to cool slightly before cutting and serving (this helps maintain the shape of the bobotie after slicing).    


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This post is featured at A Handful of Everything Linky PartyWhat's Cooking Love?,

Wednesday, August 20, 2014

Roasted Potatoes (Tusker House Version)


Am I the only one who's ever made a recipe and you just know while you're doing it that you're doing it wrong?  That was this recipe for me...  Though I'm not calling it a "recipe blooper" per say, just a case of chef error.  As in, my error.

Allow me to explain.

The recipe for these are actually pretty simple.  Slice, steam, coat, bake, serve. I mean, who can't do that?  Apparently me.  First I over-steamed the potatoes (and the recipe calls for a really long steam to begin with) because I forgot to set the kitchen timer.  That's Ok, it just means the potatoes won't be pretty, not that they're inedible.  Then, while I was making the herb coating for the potatoes, I saw it required one tablespoon of salt.  I knew when I looked at it that it seemed like a lot of salt for only 2.5 pounds of potatoes.  I said to myself, "Self, there's no way this requires 1 full tablespoon of salt. No way."  So what did I do?  I threw in most of a tablespoon of salt anyway.  Why?  I can't even really say.

Then, to top it all off, the recipe called for me to put the potatoes in a bowl and stir them in the marinade.  Again, when I saw that, I thought "wouldn't it be easier if I just put it on the sheet pan and drizzled the coating on, then mixed it?"  Yet, for some reason, I slammed it all in the smallest bowl possible and attempted to stir it...  With a small spoon.  Again, I have no clue why.  I knew when I did it that it was dumb, yet I gave it a shot anyway.

Yes, I did think better of it and I poured the mixture onto the pan to finish tossing it, but the
damage was done. I slightly mashed some of my overly salted, overly steamed potatoes.  My big silver lining was that I looked at the photos of the potatoes I got at Tusker House and I saw that the potatoes as served there when I went were also a little mushed...  So at the very least, some poor sous chef that day tried to make sense of the same recipe I tried and made the same stupid mistakes.  It's nice to feel like some hapless person at the Disney kitchens is prone to the same mistakes I am.

Despite what's clearly chef-error in these potatoes (I blame the recipe a little, but a whole tablespoon of salt? I knew better), I have to say they were still super good.  Yes, they were a bit salty, yes, they were a bit mushed...  But with less salt, less mush, more crunch, I have to say the flavor is almost exactly the same.  For those who are obsessed with finding Disney potato recipes, and there are a lot of people who are, this is a definite must-add to the recipe collection.  And it smells amazing while it's baking!  Even with the salt issue, my mouth did the "oh my goodness, these are Tusker House potatoes" dance...  And a good Disney food memory is one of the best things in the world.

I truly can't wait to take another stab at these because, despite my issues, these are fast, easy, and are one of those wonderful side dishes that dress up for nicer main dishes, but also dress down for the more hearty meals.

Just please, for the love of Mickey, don't add an entire tablespoon of salt.



~~~~  °o°  ~~~~
Roasted Potatoes (Tusker House Version)
As is served at Tusker House, Disney's Animal Kingdom
 
°o°  2.5 pounds Yukon Gold Potatoes, sliced into wedges  

°o°  3 tablespoons of herb infused olive oil (or regular olive oil)  
°o°  1-2 teaspoons of salt  
°o°  1/2 teaspoon black pepper 
°o°  1/2 teaspoon paprika
°o°  3 cloves of garlic, chopped fine
°o°  1 sprig fresh rosemary, chopped fine
Steam potatoes over water for 15-20 minutes.  While the potatoes are steaming, combine the remaining ingredients and preheat oven to 375 degrees.

Remove potatoes from heat and spread on a cookie sheet.  Drizzle with the oil mixture.  Toss potatoes until evenly coated and spread into a single layer.  Bake in oven until golden brown, tossing every 10 minutes or so.  Total baking time will vary between 20-30 minutes depending on individual ovens.

Serve immediately.  Will store in an airtight container but require an oven for re-heating.


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