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mikepizzo

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Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Scallop Kai


Tangaroa Terrace
Polynesian Village Resort

Yield: 4 servings

Ingredients:
  • ¾ pounds bay scallops
  • 4 tbsp butter
  • ⅔ cup diced mushrooms
  • 3 tbsp flour
  • 1 ¼ cups fish stock
  • ¼ cup dry Vermouth
  • Salt and white pepper to taste
  • 10 oz hot, cooked linguine
  • 2 scallions, finely cut
  • ⅛ tsp nutmeg
  • 4 sprigs parsley

Directions:
Wash scallops and remove any pieces of shell. Dry well. (If sea scallops are used, cut in quarters.)

Heat butter in a medium skillet. Add scallops and mushrooms and saute over moderately high heat for 2 to 3 minutes. Add flour and stir in fish stock and Vermouth. Cook and stir until mixture boils and is thickened. Taste and add salt and pepper as needed.

If you have 4 black iron skillets for service, put linguine in skillet. Add scallop sauce, sprinkle with cut scallions and nutmeg and garnish with parsley; otherwise serve on plates.
 

mikepizzo

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Joined
Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Opihi


Papeete Bay Verandah
Polynesian Village Resort

Yield: 6 servings

Ingredients:
  • 1 pound ocean scallops
  • 1 lemon
  • 1 lime
  • ¼ cup chopped green onions
  • 1 ¾ cups chopped Spanish onions
  • ¼ cup coconut cream
  • ¼ cup dairy sour cream
  • 2 tbsp horseradish
  • 6 lettuce cups
  • 6 ¼ inch thick slices red onion, center rings removed
  • 6 parsley sprigs

Directions:
Wash and remove any pieces of shell from scallops. Slice think. Drain and place in stainless steel or glass bowl. Squeeze juices of lemon and lime over scallops. Let marinate in refrigerator for two hours. Drain. Add green and Spanish onions, coconut cream, sour cream and horseradish. Mix lightly to blend ingredients. Chill. Place lettuce cups on salad plate, put red onion rings on lettuce and pile on scallop mixture. Garnish with parsley.
 

mikepizzo

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Joined
Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Coquille St. Jacques


Lake Buena Vista Club
Lake Buena Vista Communities

Yield: 4 servings

Ingredients:
  • ½ pound boneless haddock fillet
  • 2 cups water or to cover
  • ½ tsp salt
  • 1 pound scallops, cut in half
  • ½ cup white wine or dry sherry
  • 1 ½ cups sliced mushrooms
  • 6 tbsp butter, divided
  • 1 tbsp lemon juice
  • 4 tbsp flour
  • ⅛ tsp white pepper
  • 1 cup milk
  • 1 cup fish stock
  • ¾ cup crushed cracker crumbs
  • 3 tbsp grated Swiss cheese
  • 3 tbsp chopped fresh parsley
  • Optional: diced shrimp, chopped oysters

Directions:
Poach haddock in water and salt below boiling point until fish is cooked, about 5 minutes. Drain, saving 1 cup liquid from poaching. Flake fish. Set aside.

Poach scallops in wine or sherry below boiling point until cooked, about 3 minutes. Set aside.

Saute mushrooms in 2 tbsp of the butter and lemon juice until tender. Set aside.

Heat remaining butter in a saucepan. Add flour; cook and stir for 2 minutes. Add pepper. Combine milk and fish stock and gradually stir into flour mixture, stirring constantly with a whisk until thickened and smooth.

Mix haddock, scallops, wine and mushrooms. Spoon into buttered individual ramekins, scallop shells or a casserole. Mix cracker crumbs, cheese and chopped parsley together. Sprinkle on top of fish mixture. Bake at 350 degrees F for 20 to 25 minutes or until browned and bubbly.

NOTE: ½ cup cooked, diced shrimp or chopped oysters may be added to the creamed mixture before baking, if desired.
 
  • mikepizzo

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    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Scampi with Fresh Tomatoes Italian Style


    Club 33
    New Orleans Square
    Disneyland

    Yield: 4 servings

    Ingredients:
    • 1 pound scampi (about 16 to 18) or 1 pound shrimp (16 to 20 count), peeled and cleaned
    • 2 tbsp butter or margarine
    • 1 tsp crushed garlic
    • 1 tbsp finely chopped shallots
    • 3 tbsp dry sherry wine
    • 2 whole ripe tomatoes, peeled and diced
    • ½ tsp Worcestershire sauce
    • ½ tsp Tabasco sauce
    • ½ tsp A-1 sauce
    • ¼ tsp white pepper
    • ⅛ tsp dried oregano leaves
    • ⅛ tsp dried tarragon leaves
    • ⅛ tsp dried thyme leaves
    • 2 tbsp chopped fresh parsley
    • Salt to taste
    • Hot cooked rice

    Directions:
    Rinse and dry scampi or shrimp.

    Heat butter in a large skillet and saute scampi or shrimp for 2 minutes. Add garlic and saute 1 minute more. Add sherry, tomatoes and seasonings and parsley. Cook for 5 minutes. Taste and add sat, if needed. Serve over rice.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Shrimp Taiwan


    Papeete Bay Verandah
    Polynesian Village Resort

    Yield: 4 servings

    Ingredients:
    • 2 cups chicken broth
    • ¾ cup green peas
    • 1 ⅔ pounds peeled cooked shrimp, chopped (or cooked tiny salad shrimp)
    • Salt and white pepper to taste
    • 5 tbsp cornstarch
    • 5 tbsp water
    • 4 medium eggs
    • 3 tbsp vegetable oil
    • 4 tsp Sauterne wine
    • Hot cooked rice for 4

    Directions:
    Bring chicken broth to a boil in a 10 or 12 inch skillet. Add peas, shrimp, salt and pepper to taste. Return to a boil and simmer 3 minutes. Add cornstarch which has been dissolved in water and stir until blended with broth. Break eggs individually into a small dish and slip into broth mixture. Pour oil around outside edges of mixture and add wine after eggs have cooked 1 minute. Continue cooking 2 minutes longer. Serve on hot cooked rice.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Shrimp De Jonghe


    The Land Grille Room
    The Land
    EPCOT Center

    Yield: 4 servings

    Ingredients:
    • ½ cup margarine, divided
    • 1 tbsp lemon juice
    • 2 tsp chopped parsley
    • ¾ tsp salt
    • ¼ tsp pepper
    • ¼ tsp Worcestershire sauce
    • 1 garlic clove, minced
    • 1 ¼ cups torn fresh bread crumbs
    • ½ cup dairy sour cream
    • 2 tbsp dry white wine
    • 1 pound raw, cleaned shrimp (26 to 30 count)

    Directions:
    Beat 6 tbsp of the margarine and lemon juice until light and fluffy. Blend in parsley, salt, pepper, Worcestershire sauce and garlic. Add bread crumbs, sour cream and wine. Mix well. Saute shrimp in remaining margarine 2 minutes or until pink. Place shrimp in 4 individuals 1 cup baking dishes. Top with margarine mixtures. Bake at 350 degrees F for 20 minutes.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Stir-Fried Shrimp


    Tangaroa Terrace
    Polynesian Village Resort

    Yield: 4 servings

    Ingredients:
    • ¾ cup uncooked rice
    • 6 tbsp soybean or other vegetable oil, divided
    • ¼ cup sliced onion
    • ¼ cup sliced celery
    • ¼ cup carrots, cut crosswise
    • 2 tbsp sliced water chestnuts
    • 2 tbsp bamboo shoots
    • ½ cup sliced mushrooms
    • 4 cherry tomatoes, cut in half
    • 12 pea pods, cut in 1 inch pieces
    • ¼ cup thinly sliced raw, unpeeled zucchini
    • ¾ pound medium, peeled, raw shrimp
    • ¼ cup ginger sauce
    • 16 pimiento stuffed olive slices

    Directions:
    Cook rice as directed on package. Keep hot.

    Heat 3 tbsp of the oil in a large skillet or wok and stir-fry onion, celery, carrots, water chestnuts, bamboo shoots and mushrooms. Add cherry tomatoes, pea pods and zucchini to sauteed vegetables and keep hot.

    In another skillet, heat remaining oil and stir-fry shrimp until it turns pink. Add ginger sauce.

    If you have four 6 inch black iron skillets, divide rice between skillets. Divide cooked shrimp over rice and top with vegetables. Garnish with olive slices.

    Otherwise, the Stir-Fried Shrimp may be served Chinese style. Put rice in a bowl and shrimp and vegetables in another bowl and let everyone help themselves.
     
  • mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Shrimp Lagoon


    Papeete Bay Verandah
    Polynesian Village Resort

    Yield: 4 servings

    First prepare the Sweet and Sour Sauce, then clean shrimp. Finally, make better and fry shrimp.

    Sweet and Sour Sauce

    Ingredients:
    • ¾ cup sugar
    • ⅔ cup pineapple juice
    • ¾ cup catsup
    • 4 tsp cider vinegar
    • 1/16 tsp salt
    • 7 ½ tsp cornstarch
    • 3 tbsp cold water
    • ¼ tsp red food coloring, if desired
    • ¼ tsp yellow food coloring, if desired

    Directions:
    Combine sugar, pineapple juice, catsup, vinegar and salt in a saucepan. Bring to a boil. Dissolve cornstarch in water and stir into hot mixture with a whisk. Continue to cook and stir until mixture is thickened and smooth, about 2 minutes. Add food colorings, if desired, and continue cooking about 5 minutes. Makes about 2 cups.

    Shrimp and Batter

    Ingredients:
    • 1 ½ pounds large (16 to 20 per pound) raw shrimp

    Batter

    Ingredients:
    • ½ cup all-purpose flour
    • ½ cup cornstarch
    • 1 tsp salt
    • ½ tsp white pepper
    • 2 tbsp vegetable oil
    • 1 cup ice water
    • Oil or shortening for deep frying
    • 2 to 3 cups short shredded coconut

    Directions:
    Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

    In a bowl, mix together all dry ingredients for batter. Add 2 tbsp oil and ice water. Stir to blend.

    To fry - heat oil to 350 degrees F in a deep fryer or electric skillet.

    Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 degrees F for 5 minutes to finish cooking of the shrimp. Serve with Sweet and Sour sauce.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Coconut Shrimp


    Papeete Bay Verandah
    Polynesian Village Resort

    Yield: 4 servings

    Ingredients:
    • 1 pound medium (25 to 30) raw shrimp

    Batter

    Ingredients:
    • 1 ¼ cups all-purpose flour
    • 1 ¼ cups cornstarch
    • 6 tsp baking powder
    • ½ tsp salt
    • ¼ tsp white pepper
    • ½ tsp salad oil
    • 1 ½ cups ice water
    • Oil or shortening for deep frying
    • 2 cups short shredded coconut

    Directions:
    Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

    In a bowl, mix together all dry ingredients for batter. Add ½ tsp oil and the ice water. Stir to blend.

    To fry, head oil to 350 degrees F in deep fryer or electric skillet.

    Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter then roll in coconut. Fry in hot oil until lightly browned, about 3 minutes. Keep hot on tray in 200 degree F oven.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Gulf Catch


    The Land Grille Room
    The Land
    EPCOT Center

    Yield: 4 servings

    Ingredients:
    • 1 ½ cups julienne cut carrots
    • 1 cup green pepper strips
    • ¼ cup vegetable oil, divided
    • 2 cups julienne cut zucchini
    • 1 pound medium shrimp in shells, peeled and deveined
    • 1 cup red onion rings
    • 1 tsp herb seasoning
    • 1 tsp finely chipped, peeled ginger root
    • 1 garlic clove, minced
    • 8 oz linguine, cooked, drained
    • Grated Parmesan cheese

    Directions:
    Stir-fry carrot and green pepper strips in 2 tbsp of the oil in large skillet or wok for 5 minutes. Add remaining oil, zucchini, shrimp, onion, herb seasoning, ginger root, and garlic. Continue to stir-fry for 3 minutes or until shrimp is pink and vegetables tender crisp. Add linguine. Toss lightly and heat thoroughly. Sprinkle with cheese.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Jumbo Shrimp Tempura


    Coral Isle Cafe
    Polynesian Village Resort

    Yield: 4 servings

    Ingredients:
    • 1 ½ pounds large shrimp in shell
    • 1 cup beer
    • ¾ cup cornstarch
    • ¾ cup all purpose flour
    • ⅛ tsp baking powder
    • ½ tsp salt
    • White pepper to taste
    • Oil or shortening
    • 3 cups fried rice
    • 1 ¼ cups sweet and sour sauce
    • Parsley

    Directions:
    Remove shells from shrimp, leaving tails on. With a small sharp knife, butterfly shrimp by cutting from the outer part of the shrimp into the center until shrimp can be spread flat. Do not cut through shrimp. Wash well and drain. Refrigerate until ready to cook.

    Prepare Tempura batter. Open beer and let it stand to get flat. Mix cornstarch, flour, baking powder, salt and pepper until blended. Add beer and mix well. Chill batter for 1 hour.

    Heat oil in a deep-fryer or an electric skillet to 350 degree F. Dip shrimp, holding by tail, into batter and fry until golden brown, about 3 minutes, turning to brown both sides if necessary. Remove fro oil with a slotted spoon onto paper towels and keep hot in a warm (200 degrees F) oven until all shrimp are cooked.

    To serve, place a serving of rice in center of warmed plate, surround rice with shrimp and spread sweet and sour sauce over shrimp. Garnish with parsley.
     
  • mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Fried Shrimp in Ale Batter


    Fisherman’s Deck
    Empress Lilly
    Walt Disney World Shopping Village

    Yield: 4 servings

    Ingredients:
    • 1 ½ pounds large shrimp in shell
    • ⅔ cup beer
    • 2 tbsp cornstarch
    • ⅔ cup water
    • ½ tsp Worcestershire sauce
    • 2 eggs
    • 1 ¼ cups self-rising flour
    • ½ tsp salt
    • ⅛ tsp white pepper
    • Oil or shortening
    • Marmalade sauce (see recipe below)

    Directions:
    Remove shells from shrimp, leaving tails on. With a small sharp knife, butterfly shrimp by cutting from the outer part of the shrimp into the center until shrimp can be spread flat. Do not cut through shrimp. Wash well and drain. Refrigerate until ready to cook.

    Open beer and let it stand to get flat.

    To make batter: Mix beer with cornstarch in a bowl. Add water, Worcestershire sauce, eggs, flour, salt and pepper and beat with a whisk or beater until smooth.

    Heat oil in a deep-fryer or an electric skillet to 350 degrees F. Dip shrimp, holding by tail, into batter and fry until golden, about 3 to 4 minutes, turning to brown both sides, if necessary. Remove from oil, with a slotted spoon onto paper towels and keep hot in a warm (200 degree F) oven until all shrimp is cooked. Serve with Marmalade Sauce.

    Marmalade Sauce

    Ingredient:
    • 2 to 4 tbsp prepared horseradish
    • 1 cup orange marmalade

    Directions:
    Blend and serve with Fried Shrimp. Makes 1 ⅛ cups.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Les Crustaces a la Nage


    Empress Room
    Empress Lilly
    Walt Disney World Shopping Village

    Yield: 4 servings

    Ingredients:
    • 6 tbsp butter
    • 6 tbsp flour
    • 2 cups fish stock
    • ½ cup dry Vermouth
    • Salt and pepper to taste
    • 2 tbsp heavy cream
    • 1 cup dry white wine
    • 2 carrots, thinly sliced
    • 2 leeks (white part only), thinly sliced
    • 2 lobster tails
    • 4 fresh oyster
    • 8 mussels
    • 8 fresh medium sized clams
    • 8 medium shrimp
    • Hot French bread

    Directions:
    Heat butter in saucepan. Add flour. Cook and stir for 2 minutes. Stir in fish stock and Vermouth and cook, stirring, until thickened and smooth. Taste, add salt and pepper, if necessary. Stir in cream. Set aside.

    Combine wine with carrots and leeks in a saucepot large enough to hold the shellfish. Cook until reduced to ¼.

    Cut lobster tail meat into 4 pieces. Scrub and rinse seafood. Add to reduced wine and vegetables. Bring to a boil. Add fish sauce and simmer 2 to 3 minutes. Divide shellfish between 4 soup plates (1 oyster, 2 mussels, ½ lobster tail, 2 clams, 2 shrimp each). Pour sauce over shellfish. Serve with bread.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Filet de Fletan a L’Acadienne (Halibut Steak a l’Acadienne)


    The Blue Bayou
    New Orleans Square
    Disneyland

    Yield: 4 servings

    Ingredients:
    • 4 halibut steaks (6 to 7 oz each)
    • Salt and freshly ground pepper to taste
    • 1 egg, beaten
    • ¼ cup butter
    • ½ cup (4 oz) San Francisco Bay small shrimp
    • 1 tbsp capers
    • ¼ cup fresh lemon juice
    • Hot cooked rice
    • Lemon wedges

    Directions:
    Season halibut steaks with salt and pepper to taste. Dip in beaten egg and saute in butter in large skillet, for 2 to 3 minutes on each side. Remove to a serving plate and keep hot.

    Add shrimp, capers and lemon juice to skillet and cook and stir, scraping crust from bottom, for 1 minute. Spoon over fish. Serve with vegetables and rice, with lemon wedges on side.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Crevettes Buena Vista


    Lake Buena Vista Club
    Lake Buena Vista Communities

    Yield: 4 servings

    Ingredients:
    • 7 tbsp butter, divided
    • 4 medium mushrooms, sliced
    • 1 tbsp chopped shallots
    • 1 cup Sauterne wine
    • ⅓ cup flour
    • 2 cups hot water
    • 2 fish bouillon cubes
    • 1 clove garlic, finely chopped
    • 12 oz (¾ pound) medium size, raw, peeled shrimp
    • Salt and freshly ground pepper to taste
    • 3 cups mashed potatoes
    • ½ cup Hollandaise Sauce (see recipe here)
    • Grated Parmesan cheese

    Directions:
    Heat 1 tbsp of the butter in a skillet and saute mushrooms and shallots 5 minutes, stirring. Add wine and simmer until wine is reduced in volume to about 3 tbsp. Set aside.

    In a saucepan, heat 5 tbsp of the butter with flour, stirring over low heat for 2 minutes. With a whisk, add water and bouillon cubes; cook and stir until mixture boils and is thickened. Add mushroom-wine mixture.

    Wipeout skillet and add remaining tablespoon of butter and saute garlic until tender, but not browned. Add shrimp; cook and stir about 2 minutes until shrimp is pink. Add to sauce mixture and season to taste with salt and pepper.

    Divide mixture between 4 buttered individual shells or casseroles. With a spoon or pastry tube, pipe a border of mashed potatoes around outside edge of casserole. Spread 1 tbsp Hollandaise sauce on each casserole and sprinkle with Parmesan cheese. Bake in 400 degrees F over for 10 minutes or until lightly browned.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Shogun Dinner


    Mitsukoshi Restaurant
    Japan Showcase
    EPCOT Center

    Yield: 4 servings

    A Shogun Dinner is composed of several parts. To make it easier to prepare, make the Ginger Sauce and Mustard Sauce first. They can be prepared several days in advance and refrigerated until ready to serve.

    Shell and clean the shrimp, cut the steak and chicken in serving size pieces and arrange on a plate ready to cook. Have the vegetables cleaned and ready to cook also.

    Ginger Sauce

    Ingredients:
    • 1 ½ tbsp coarsely cut ginger
    • 2 tbsp coarsely cut onion
    • 5 tbsp water
    • ¼ inch lemon slice
    • 1 cup Japanese soy sauce
    • ½ cup rice wine vinegar (or white vinegar)
    • ¼ cup vegetable oil
    • 4 sprigs parsley

    Directions:
    Soak fresh ginger root in water for a few minutes to easily remove the skin. Put all ingredients in blender or food processor with steel blade and blend until smooth. Store in refrigerator. Makes 2 ½ cups.

    Mustard Sauce

    Ingredients:
    • 2 ½ tbsp sesame seeds
    • 1 tbsp coarsely cut onion
    • ½ cup soy sauce
    • 1 tbsp dry mustard
    • 1 oz vegetable oil
    • ⅔ cup water

    Directions:
    Spread sesame seeds on a flake baking dish and bake at 400 degrees F until lightly toasted, about 10 minutes. Combine with remaining ingredients in blender and blend until well mixed. Makes 1 cup.

    Shogun Dinner

    Ingredients:
    • 8 medium (25 to 30 per pound) raw shrimp in the shell
    • Butter
    • Salt and pepper
    • Soy Sauce
    • Lemon juice
    • Ginger Sauce
    • 1 cup sliced onions
    • 1 cup sliced zucchini squash
    • 1 cup button mushrooms
    • Roasted sesame seeds
    • 14 oz boneless chicken, cut in bite-size pieces
    • Mustard Sauce
    • 14 oz strip loin steak
    • 2 cups bean sprouts

    Directions:
    Shell, devein and wash shrimp. Dry. Heat butter in skillet and saute shrimp for 3 to 4 minutes until pink. Season with salt, pepper, soy sauce and lemon juice. Serve with Ginger Sauce as an appetizer.

    In another larger skillet or wok, saute vegetables quickly, in butter, stirring. Season to taste with salt, pepper, soy sauce and sesame seeds. Put to side of wok and keep hot.

    Stir-fry chicken in butter beside vegetables and season with salt, pepper, soy sauce and sesame seeds. Put in serving dishes and keep hot.

    Cook steak over high heat, searing both sides. Cut into bite-size cubes and continue cooking until steak is done to taste. Season to taste with salt, pepper, soy sauce and sesame seeds. Serve with Mustard Sauce.

    In steak skillet, cook and stir bean sprouts in juices left from cooking steak. Cook until heated through. Season to taste with salt, pepper and soy sauce.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Seafood Stew


    Walt Disney World Shopping Village Seafood Festival

    Yield: 6 servings

    Ingredients:
    • ¼ cup (⅛ pound) diced salt pork
    • 1 ⅓ cups finely chopped onion
    • 3 cups finely chopped green pepper
    • ¼ cup finely chopped celery
    • 2 cups diced raw potatoes
    • 1 can (28 oz) peeled Italian tomatoes in juice, chopped
    • 2 tsp salt
    • Freshly ground pepper to taste
    • 2 tsp ground thyme
    • 2 bay leaves, crushed
    • Tabasco to taste, if desired
    • ¼ pound medium raw shrimp, deveined
    • ¼ pound boneless whitefish, diced
    • ¼ pound ocean scallops, cut in half

    Directions:
    In a large saucepot cook salt pork until crisp. Remove pork and reserve. Add onion, green pepper and celery and saute about 5 minutes. Add reserved pork, potatoes, tomatoes and seasonings. Cover and simmer 45 minutes.

    Add shrimp, fish and scallops and simmer 10 minutes longer.
     

    mikepizzo

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    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Shrimp Scampi


    Outer Rim
    Fisherman’s Deck
    Contemporary Resort
    Empress Lilly
    Walt Disney World Shopping Village
    Respectively

    Yield: 4 servings

    Prepare the Fish Sauce and then the shrimp.

    Fish Sauce

    Ingredients:
    • 1 tsp dry sherry
    • 4 tsp Sauterne wine
    • 3 tbsp chopped onions
    • ½ tsp granulated garlic
    • 3 tbsp margarine
    • 2 tbsp all purpose flour
    • ¼ tsp paprika
    • ⅛ tsp white pepper
    • ⅛ tsp dry mustard
    • ⅛ tsp ground ginger
    • 1 cup water
    • 1 fish bouillon cube
    • 1 tbsp half and half
    • ¼ tsp lemon juice
    • Salt to taste

    Directions:
    Heat sherry, 3 tsp of the Sauterne, onion and garlic in a saucepan until wine is evaporated. Add margarine and let melt. Stir in flour, paprika, pepper, mustard and ginger. Cook and stir 10 minutes. Slowly stir in water, using a whisk to blend. Add fish bouillon and cook to dissolve. Add half and half, the remaining tsp Sauterne and lemon juice. Taste and add salt if necessary. Cook over low heat 10 minutes, stirring occasionally. Makes 1 cup. Set aside.

    Shrimp

    Ingredients:
    • 1 pound raw shrimp (25 to 30 shrimp)
    • 2 tbsp butter
    • 2 tsp chopped garlic
    • 3 tbsp chopped shallots
    • ¼ cup Sauterne wine
    • ¼ tsp lemon juice
    • ¼ tsp Worcestershire sauce
    • 1/16 tsp cayenne pepper
    • Hot cooked rice

    Directions:
    Peel and devein shrimp. Wash in cold water and dry on paper towels. Heat butter in large skillet. Saute garlic, shallots and shrimp until shrimp turn pink. Add Sauterne, lemon juice, Worcestershire sauce and cayenne pepper. Add Fish Sauce and reheat. Serve with hot cooked rice.
     

    mikepizzo

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    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Loli Olepe


    Papeete Bay Verandah
    Polynesian Village Resort

    Yield: 4 servings

    First prepare the fish stock, then the vegetables and finally the seafood.

    Fish Stock

    Ingredients:
    • 2 pounds fish bones
    • 1 medium onion, chopped
    • 3 fish bouillon cubes
    • 1 bay leaf
    • 2 quarts cold water

    Directions:
    Combine all ingredients in a saucepot and simmer for 2 hours. Strain and measure. Reduce to 2 ½ cups. Cool. Refrigerate if several hours to elapse before using.

    Vegetables

    Ingredients:
    • 2 cups julienne cut green cabbage
    • ¾ cup julienne cut carrots
    • 1 cup julienne cut zucchini
    • 3 tbsp sliced green onion
    • 2 dried black Chinese mushrooms
    • 2 oz rice noodles

    Directions:
    Cover cabbage, carrots, zucchini and green onion with water and bring to a boil. Let cook 2 minutes. Drain and cool.

    Soak dried mushrooms in boiling water 15 minutes. Change water and soak again several times. Slice mushrooms.

    Cook rice and noodles as directed on package. Cool.

    Seafood

    Ingredients:
    • 4 medium clams, scrubbed, rinsed
    • 6 oz fresh red snapper
    • 8 pre-cooked bay shrimp

    Directions:
    Steam clams in a small amount of water until fully opened, 3 to 5 minutes. Poach snapper in a small amount of water until tender, 5 minutes or longer depending on thickness. Coll and cut into 1 inch cubes.

    Divide vegetables, mushrooms, noodles and seafood between 4 large ovenproof soup dishes. Pour fish stock over and head at 325 degrees F until hot, 10 to 15 minutes.
     

    mikepizzo

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    Joined
    Nov 8, 2013
    *This recipe is taken from the cookbook Cooking with Mickey Around our World*

    Baked Stuffed Flounder


    Liberty Tree Tavern
    Liberty Square
    Magic Kingdom

    Yield: 4 servings

    First make the Crab-meat Stuffing and then prepare the flounder and other foods for the meal.

    Crab-meat Stuffing

    Ingredients:
    • 2 tbsp butter
    • 1 tsp finely chopped garlic
    • 1 tsp finely chopped shallots
    • 4 tbsp all-purpose flour
    • ½ cup heavy cream
    • ½ cup dry white wine
    • 2 fish bouillon cubes, crushed
    • 1 cup dry bread crumbs
    • ½ pound snow crab meat
    • ½ tsp white pepper
    • 2 tbsp fresh lemon juice

    Directions:
    Heat butter and saute garlic and shallots on low heat 3 minutes. Add flour, cook and stir for 2 minutes. Blend in cream and stir with a whisk, cooking 1 minute, until chick and creamy. Slowly stir in wine and fish bouillon cubes until blended. Add bread crumbs, crab-meat (from which any spines have been removed), pepper and lemon juice. Mix well. Set aside to cool.

    Flounder

    Ingredients:
    • 1 ½ pounds boneless flounder fillets
    • 1 recipe Crab-meat Stuffing
    • 4 tbsp butter, softened
    • 2 tbsp lemon juice
    • 4 tbsp dry bread crumbs
    • 1 pound boiled red skinned potatoes
    • 4 cherry tomatoes
    • 4 lemon wedges
    • ⅓ cup tartar sauce
    • Parsley springs

    Directions:
    Divide flounder into 4 portions, 6 ½ oz each. Divide crab-meat stuffing between fillets and bring fillet ends up around stuffing to shape into a roll. Place, seam side down, in a buttered baking dish. Spread rolls with softened butter, sprinkle with lemon juice and bread crumbs. Bake at 350 degrees F for 30 minutes.

    Arrange plates with fish, potatoes, cherry tomatoes, lemon wedges, tartar sauce and parsley springs.

    NOTE: If desired, the flounder rolls may be baked at 350 degrees F for 15 minutes. Refrigerate. When ready to serve, cook in microwave according to manufacturer's directions until finished cooking. Serve with vegetables as directed.
     


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