Friday, March 19, 2010

Tronorail or Tron Monorail Photo's


Raglan Road Ger's Bread and Butter Pudding Recipe

1 loaf   Pullman or Texas toast
1 lb   Kerry gold butter softened
1 lb   Sugar
1 qt   Crème anglaise (see below)
1 cup   Raisins soaked in Irish mist or water
  • Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
  • Cut the “sandwiches in ½ on an angle (from corner to corner)
  • Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the “sandwiches” in the anglaise and place in the baking dish, layer the bread and a sprinkling of soaked raisins as you go until done
  • Bake covered in a Bain Marie at 375 degrees for 35 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
  • Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce

Tuesday, March 16, 2010

Tomorrowland Noodle Station is open again for Dinner.

The Tomorrowland Noddle Station is back open for spring break and most likely til Easter time.  This is a very seasonal restaurant and only opens when the park gets crowded.  We will keep you updated if it stays open later or close earlier then Easter.

Epcot Nine Dragons Review

Nine Dragons – Epcot
Written by Steve Diehlman
Hidden in the colorful country of China, the Nine Dragons restaurant lies in the world showcase at Epcot. As one might expect, the restaurant features an assortment of classic Chinese cuisine.  

Raglan Road's Shepherds Pie Recipe

Shepherd’s Pie  

½ lb     Beef lean, ground
½ lb    Lamb lean ground
1 tsp   Olive oil
1 each    Small Onion, minced
1 each    Leek, minced
1 each    Small Carrot, minced
1 tsp    Tomato puree
1 cup   Red wine
To Taste    Salt and pepper
1 oz     Parsley fresh, chopped
1 oz     Thyme fresh, chopped
1 oz     Rosemary fresh, chopped  
1 lb    Potatoes, washed, scrubbed and peeled
1 cup    Milk
2 tsp    Butter
  • Heat the oil and sauté the beef and the lamb in a pot over high heat
  • Add in the onions, leeks and carrots, season with salt and pepper and cook stirring for about 5 minutes
  • Add in the tomato paste stir well to make sure it is well combined
  • Add in the red wine, stir well and cook for 10 minutes
  • Add in the parsley, thyme and rosemary stir and cook for 2 more minutes
  • Adjust seasoning with salt and pepper if needed

For the potatoes
Cover the potatoes with water and a pinch of salt and bring to a boil, then simmer for 15 minutes until cooked yet firm; drain.
Place the potatoes trough a ricer to puree then add the hot milk and butter and season with a bit more salt if needed.  
Using ring molds, place a fair amount of the minced meat in the middle of the plate and top with fresh mashed potatoes, remove the ring and garnish with fresh thyme leaves

If you haven't visited Raglan Road it's a Must when down in Walt Disney World there website is
and also on twitter at 

Friday, March 12, 2010

Studio Catering Co. New Signage and Menu

   At Disney's Hollywood Studio's the Studio Catering Co. received a  minor facelift with some new signage and new Menu.  Here are some of the Photo's that Paul Chadkin was nice enough to let us show our followers.  

Sunday, March 7, 2010

Ohana Restaurant’s Coriander Wings From Disney’s Polynesian Resort

Yield: 4 servings.

4 pounds chicken wings and drummettes
1/8 cup wing seasoning (see note)
1/2 cup coriander wing sauce (see note)
2 tablespoons canola oil
Sesame seeds and watercress for garnish

1. Heat oven to 400 F.
2. Put chicken, wing seasoning and oil in large bowl. Mix well. Place chicken on nonstick, foil-lined cookie sheet. Bake until thickest part of the chicken reaches 165 F.
3. While chicken bakes, warm coriander wing sauce. Toss cooked wings in sauce and serve hot. Garnish with sesame seeds and watercress.
Wing seasoning: Combine 2 tablespoons Kosher salt, 2 tablespoons ground paprika, 2 tablespoons sugar, 1/2 teaspoon ground black pepper, 1/2 teaspoon turmeric, 1/2 teaspoon ground cinnamon, 1/2 teaspoon granulated garlic and 1/4 teaspoon cayenne pepper.
Coriander wing sauce: In nonstick pot, simmer 1 tablespoon chili powder, 1/2 teaspoon ground ginger, 1 tablespoon lime juice, 1 tablespoon ground coriander, 1/2 cup soy sauce and 1 cup honey. Mix 2 tablespoons cornstarch and 1 tablespoon water. When mixture begins to thicken slightly, add cornstarch mixture. Stir until sauce thickens nicely.