1. Disney Recipes: Lobster Ravioli with Citrus Shrimp Cream Sauce from Spoodles

    April 20, 2012 by The Disneyhead

    Ravioli Filling
    2 ounces unsalted butter
    1 clove Garlic, chopped
    1 tablespoon Shallots, chopped
    16 ounces Cooked lobster meat
    4 ounces cooked snow crabmeat
    2 ounces Cognac
    2 ounces Ricotta
    To taste Kosher Salt and Black Pepper
    1 tablespoon Chives, chopped

    Split the squash lengthwise and remove the seeds. Brush with olive oil and sprinkle with Kosher Salt and Black Pepper. Roast for 45 minutes. Let cool and scoop out the squash.

    Pasta Dough
    2 cups All-purpose Flour
    2 each Eggs
    1 Tbsp. Olive Oil
    ¾ tsp Kosher Salt
    1-2 Tbsp Warm Water

    In the bowl of a food processor, combine all ingredients except the water and blend until a firm dough ball forms. The amount of water may vary slightly depending on the flour and the moisture content of the eggs. Knead 5 or 6 times after removing from the food processor and wrap tightly in plastic wrap.

    Citrus Shrimp Cream Sauce
    8 ounces Shrimp (31-35 size)
    4 ounces Heavy Cream
    4 ounces White Wine
    2 ounces Orange Juice
    1 ounce Italian Parsley, chopped.
    1 ounce Olive Oil
    2 Tablespoon Butter

    In a skillet, heat the olive oil and sauté the shrimp until pink. Add the wine and orange juice, reduce by half. Add the butter and the cream and reduce until it thickens. Add Parsley and check seasoning.

    When rolling in the machine, roll down to setting #2.

    To fill the ravioli’s, you will need either a ravioli mold or stamp. Use a beaten egg to seal the two sides.

    Cook the ravioli’s in salted, boiling water for 3-4 minutes. This may vary according to the size ravioli you make.

    Top with Citrus Shrimp Cream Sauce

  2. Disney Recipes: Mediterranean Dips – Hummus, from Spoodles

    by The Disneyhead

    This recipe is from Spoodles which used to be located in Walt Disney World’s Boardwalk resort. It was closed down in 2009 and eventually re-opened as Kouzzina by Cat Cora.

    Ingredients

    1 ¼ cups garbanzo beans (1 can drained and rinsed, reserve the juice)
    3 tablespoon fresh lemon juice
    1 tablespoon chopped garlic
    2 teaspoons extra virgin olive oil
    2 teaspoons tahini paste
    ½ teaspoon kosher salt
    1/8 teaspoon freshly cracked black pepper
    dash cayenne pepper
    dash ground cumin
    dash, ground coriander

    Procedure

    Place the Garbanzo Beans and Garlic in a food processor and puree as smooth as possible. Add one or two tablespoons of the reserved juice from the can to help it transport.

    Add all remaining ingredients except the olive oil. Blend again. With the food processor running, slowly drizzle the olive oil in.

    Adjust the seasonings to your personal taste.

    Served chilled with a drizzle of olive oil on top accompanied with breads and crackers.

  3. Disney Recipes: Mediterranean Dips – Chermoula, from Spoodles

    by The Disneyhead

    This recipe is from Spoodles which used to be located in Walt Disney World’s Boardwalk resort. It was closed down in 2009 and eventually re-opened as Kouzzina by Cat Cora.

    Ingredients

    ¾ cup chopped cilantro
    4 cloves garlic, crushed
    1 teaspoon cumin
    1 teaspoon paprika
    ¼ – ½ teaspoon ground chili pepper (optional)
    6 tablespoons peanut or extra-virgin olive oil
    Juice of 1 lemon or 3 tablespoons wine vinegar
    6 Tablespoons yogurt

    Procedure

    Blend all ingredients except yogurt together in a food processor until well combined. Fold in yogurt, and serve. For best flavor, allow mixture to set in a cooler for 4 hours before serving.

  4. Disney Recipes: Mediterranean Dips – Olive Tapenade Bread Dip, from Spoodles

    by The Disneyhead

    This recipe is from Spoodles which used to be located in Walt Disney World’s Boardwalk resort. It was closed down in 2009 and eventually re-opened as Kouzzina by Cat Cora.

    Ingredients

    14 ounces Green Olives Stuffed with Pimiento
    7 ounces Kalamata Olives
    2 ounces Pickled Onions
    4 ounces Pepperocini
    6 ounces Carrots
    5 ounces Celery
    1 Tablespoon Minced Garlic
    ¾ Teaspoon Celery Salt
    1 Tsp. Dried Oregano
    1 Tsp. Dried Basil
    ½ Tsp. Ground Black Pepper
    1 cup Olive Oil
    2 ounces Red Wine Vinegar

    Procedure

    Place Olives, Onions, Peppers, Carrots and Celery in a food processor. Pulse until all ingredients are finely chopped, but not pureed.

    Fold in remaining ingredients and season with Kosher Salt and Black Pepper

    For bread dip, mix 2 tablespoons of the Tapenade with ¼ cup of Olive Oil.

  5. Disney Recipes: Mediterranean Dips – Tzatziki, from Spoodles

    by The Disneyhead

    This recipe is from Spoodles which used to be located in Walt Disney World’s Boardwalk resort. It was closed down in 2009 and eventually re-opened as Kouzzina by Cat Cora.

    Ingredients

    1 each cucumbers (peeled seeded and diced)
    1 cup plain yogurt
    1 cup sour cream
    1 tablespoon extra virgin olive oil
    2 cloves minced garlic
    5 each mint leaves (chopped)
    1 teaspoon fresh lemon juice
    1 teaspoon salt
    1/2 teaspoon black pepper

    Procedure

    Dice the cucumbers and let drain to remove excess moisture. In a mixing bowl combine the rest of the ingredients until mixture is smooth. Fold in cucumbers and serve chilled.

  6. Disney Recipes: Mediterranean Dips – Hitipi, from Spoodles

    by The Disneyhead

    This recipe is from Spoodles which used to be located in Walt Disney World’s Boardwalk resort.  It was closed down in 2009 and eventually re-opened as Kouzzina by Cat Cora.

    Ingredients

    1½ cups feta cheese (about 8 ounces)
    ½ cup plain yogurt
    ½ cup sour cream
    1 teaspoon minced garlic
    ¼ teaspoon salt
    ¼ teaspoon freshly ground black pepper, or to taste

    Procedure

    In a blender or a food processor, puree the feta, yogurt, sour cream, garlic salt and pepper until smooth.

    Transfer the mixture to a serving bowl and serve as a spread or a dip with the warm pita bread.

    Chef’s Note:  Use non-fat yogurt and reduced-fat sour cream, if you prefer.  You can also add minced fresh herbs – mint, dill, parley and/or basil would all be terrific.  For calorie counters, substitute the sour cream and yogurt with a low-fat or no-fat sour cream and yogurt with great results.  Always use freshly ground black pepper.