Cooking with Soul is a celebration of food, highlighting ingredients with roots in African and Black American history, and the talented Disney chefs who create these dishes across Walt Disney World Resort. As we Celebrate Soulfully, in honor of Black History Month, we’ll be highlighting how chefs have been inspired to develop flavorful creations with relevant ingredients for guests.

Read first about Sanaa at Disney’s Animal Kingdom Lodge, meet Chef Sahib Bhatti, and learn more about his personal connection to a popular ingredient when Cooking with Soul: collard greens.

As a native of Tanzania, Chef Sahib feels right at home cooking up familiar flavors at Sanaa. One of the dishes that makes him particularly nostalgic is Sukuma Wiki, which translates from Swahili to “stretch the week.” Served with market-fresh sustainable fish on a bed of geelrys (yellow rice), Sukuma Wiki is a popular East African dish prepared with onions, garlic, spices and sukuma,more commonly known as collard greens. From his family table in Tanzania, Chef Sahib remembers the dish as approachable and nourishing. “When things are tough, and meat is scarce, you can depend on these bountiful greens to make this soulful braise.”

One of the opportunities he is most grateful for is being able to prepare and share food like Sukuma Wiki from diverse backgrounds. “Food is the best way to get to know a culture. They are intertwined.”

Chef Sahib started his Disney journey eleven years ago at Disney’s Boardwalk, shortly after moving to the U.S. Starting as an entry-level cook and enrolling in culinary school, he knew Disney would provide him a platform to develop and grow in the culinary field, to “complement my love of food, feed my desire to continually learn about cultures and regions, and give me a canvas for creativity.”

Chef Sahib credits his mentors who have guided him throughout his Disney career. For those wishing to become a chef, he offers this advice: “Be hungry, stay humble and respect your products, craft and, most importantly, the people around you.”

Want to try your hand at preparing Sukuma Wiki from Sanaa in your own kitchen? Check out the recipe below. Learn more about Cooking with Soul throughout the Celebrate Soulfully celebration in February and beyond, and explore other dishes at Kusafiri Coffee Shop & Bakery (Disney’s Animal Kingdom), Jungle Navigation Co. LTD Skipper Canteen (Magic Kingdom), Flame Tree Barbecue (Disney’s Animal Kingdom) and Chef Art Smith’s Homecomin’ (Disney Springs).

Hiya, foodies! Can you believe “The World’s Most Magical Celebration” in honor of the 50^th Anniversary at Walt Disney World Resort begins next week?! The 18 months of festivities will spotlight what’s made Walt Disney World so special for the past five decades, along with the magic of the future. Of course, Walt Disney World food, from the past and present, are key parts of the celebration. Starting next week, you’ll be able to cook up the magic from your own kitchen, with Delicious Disney: Recipes & Stories from the Most Magical Place on Earth by Pam Brandon, Marcy Carriker Smothers, and The Disney Chefs.

Today we’re giving you a sneak peek at one recipe you can find in the cookbook: the Empress Lilly au Gratin Potatoes. The Empress Lilly Riverboat, moored on the shores of what is now Disney Springs, was named for Walt’s wife Lillian, affectionately known as Lilly. The Riverboat welcomed guests for the first time on May 1, 1977, and Lilly attended the location’s dedication with five of her and Walt’s grandchildren. The Empress Lilly included three restaurants and a jazz lounge, with the Empress Room being the most elegant dining experience at Walt Disney World at the time. The Empress Lilly closed on April 22, 1995, and is now home to Paddlefish at Disney Springs.

Enjoy some of this fine dining from your home with the signature Empress Lilly Au Gratin Potatoes from Delicious Disney. Yum!

EMPRESS LILLY AU GRATIN POTATOES
Serves 4

• 2 large baking potatoes
• 1 cup half and half
• ½ teaspoon coarse salt
• ¼ teaspoon pepper
• ½ teaspoon celery salt
• 1 tablespoon finely grated onion, optional
• 3 tablespoons grated cheddar cheese

1. Preheat oven to 375°F. Bake potatoes 50 to 60 minutes, or until soft enough to pierce with a fork. Refrigerate to cool, then peel and coarsely grate.
2. Bring half and half almost to a boil in a small saucepan over medium heat. Add salt, pepper, celery salt, and onion. Mix in grated potatoes.
3. Reduce oven heat to 350°F. Spoon potatoes into buttered 1-quart baking dish. Sprinkle with cheese. Bake 15 to 20 minutes, or until browned and bubbly.

Note: Always use caution when handling sharp objects. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of this recipe!

Delicious Disney: Recipes & Stories from the Most Magical Place on Earth will be available exclusively at shopDisney.com and Walt Disney World beginning Sept. 28, 2021, just in time for “The World’s Most Magical Celebration.” And be sure to share any recipes you make at home on social with #DisneyWorld50.

Sanaa, located at Disney’s Animal Kingdom Villas – Kidani Village, is truly a unique dining experience. If you have not dined there, add it to your list today – it is a must-dine destination! The menu showcases African cooking with Indian flavors and offers delicious slow-cooked meats, salads, and plant-based dishes. And, don’t forget the live entertainment – views of exotic animals as they roam the Sunset Savanna as you dine.

The diversity of flavors at Sanaa, make it hard to decide which entrée to order. But one item is a definite – always start with the Indian-style bread service with all the flavorful accompaniments. (OK – the bread service and a glass of Pinotage or the African Starr Mojito!)

On the menu for lunch and dinner, in the lounge, and through Sanaa To Go (mobile order), the bread service is an offering of five different breads – traditional naan, garlic-ginger naan, spiced naan, onion kulcha, or paneer paratha all made in the restaurant’s tandoor ovens. Accompaniments include cucumber raita, roasted red pepper hummus, mango chutney, tomato-date jam, tamarind chutney, coriander chutney, garlic pickle, red chile sambal, and spicy jalapeño-lime pickle.

The Sanaa chefs shared an easy recipe for naan made in the oven so you can enjoy this delicious Indian-style flatbread at home as a side, make naan pizzas, or for sandwiches. As a bonus, they included their recipe for Cucumber Raita – a refreshing Indian condiment served with Indian-style breads, meat and rice dishes, or as a topping for a burger or chicken. Enjoy!

NAAN BREAD WITH CUCUMBER RAITA

Sanaa, Disney’s Animal Kingdom Villas – Kidani Village

Naan Bread 
Makes 5 (8-inch) naan

3 2/3 cups all-purpose flour

1 tablespoon sugar

1 tablespoon coarse salt

1/2 tablespoon baking soda

1/2 cup milk

2/3 cup warm water

1 tablespoon canola oil

4 tablespoons butter, melted

1. Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment; stir to combine.
2. Combine milk, water, and oil in a medium bowl; whisk to combine.
3. With mixer running, pour wet ingredients into dry ingredients. As soon as mixture comes together, switch attachment to a dough hook and mix until dough is smooth and no longer sticky. Do not over-mix.
4. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
5. Place a pizza stone on a top rack of oven, positioned approximately 6 inches below the broiler. Preheat oven to 500°F for at least 30 minutes.
6. Divide dough evenly into 5 pieces. On a lightly floured surface, roll each piece into an 8-inch circle.
7. Turn oven to broil. Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes. Watch carefully, as the bread can burn very quickly. Repeat with remaining dough rounds.
8. Brush the warm bread with melted butter and serve immediately.

CUCUMBER RAITA
Makes 2 cups

1 1/2 cups Greek-style plain yogurt

1 cup cucumber, peeled, seeded, and diced into small pieces

1/2 small jalapeño pepper, seeds and stem removed, minced

1/2 teaspoon cumin seeds, toasted and freshly ground

1/8 teaspoon cayenne pepper

1 teaspoon coarse salt

Combine all ingredients in medium bowl. Chill before serving.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of these recipes!

Disney is Conjuring Up the Magic for our #HalfwaytoHalloween takeover and treating you to four wickedly delicious recipes – perfect for when you socialize with your own grim grinning ghosts! They have autumnal pumpkin and apple recipes plus Disney villain-inspired deviled dragon eggs and a delicious, healthful smoothie.

Also, check out the scary good limited-time treats offered at Black Tap Craft Burgers & Shakes (Downtown Disney District) and The Ganachery and Gideon’s Bakehouse (Disney Springs) during our Halfway to Halloween celebration! Grab them before they disappear like a ghost!

Bad has never tasted so good! These first two recipes are from the soon-to-be-released Disney Villains: Devilishly Delicious Cookbook, where the iconic villains from Disney’s film library are the inspiration for the recipes.

Hades from Disney’s animated feature film, Hercules, inspired the recipe for Underworld Smoothies. This smoothie plays off Hades’ two moods: blue flames for hair when he’s calm and red flames when angry. You mix a blue and red smoothie separately, then pour both into the same glass for a healthful dose of Hades’ feelings! Click here for a print-at-home version of this recipe.

Even Maleficent would approve of these Deviled Dragon Eggs! Cleverly using red cabbage water to create the unique coloring of these eggs, this recipe takes a bit of time, but the “terrifying” results are sure to impress! Click here for a print-at-home version of this recipe.

You now have the opportunity to pre-order this cookbook featuring these two as well as other devilish dishes. Why not make it a Disney movie night complete with matching your movie choice to a Disney villain recipe? Sounds like a wickedly good time!

This Pumpkin Muffin recipe comes from the recipe vault at Disneyland Park. Served at past Halloween Time celebrations at Jolly Holiday Bakery Café, these perfectly pumpkiny muffins get a sprinkle of streusel on top for that right hint of sweetness. Happy fall, y’all! Click here for a print-at-home version of this recipe.

Promise this is not a trick but a delicious treat – an exclusive recipe for Disney Parks Blog readers! We coaxed our festival chefs to give us a preview of an autumnal recipe from the upcoming EPCOT International Food & Wine Festival (starting Jul. 15 and running through Nov. 20), and they sent us a recipe for Apple Crumble Tarts. My foodie pal, Katie, made them (you know, for me to make sure they are perfect for this post!), and we both can attest they are REALLY good and REALLY cute! Who can resist a tiny apple pie with crumble topping? Not me!

Click here for a print-at-home version of this recipe.

Here is a sneak peek of the delicious limited-time specialty offerings brewing in our cauldrons for Halfway to Halloween – from pumpkin pie milkshakes to creepy-cool cookies!

Black Tap Craft Burgers & Shakes at Downtown Disney District

• The Classic Pumpkin Pie Shake – Black Tap’s take on fall flavors with a pumpkin pie shake topped with whipped cream, graham cracker crumbles, and a cherry (available May 7-9)

Gideon’s Bakehouse at Disney Springs

You may already know Gideon’s Bakehouse cookies are mysterious and delicious, but did you also know they are masters of disguise? That’s why, as part of the Halfway to Halloween takeover, a selection of their dreadfully good confections will masquerade themselves as hand pies. Don’t be fooled by their flaky, buttery crusts – once you take a bite, you’ll recognize the rich, decadent flavor of a Gideon’s Bakehouse cookie baked inside!

• Gideon’s Hand Pies – A handmade Gideon’s Bakehouse Chocolate Chip Cookie baked inside a flaky, buttery pie crust (available May 10-12 while supplies last; limit two per person)

The Ganachery at Disney Springs

Pssssst … to get this frightfully delicious treat, check @disneyparks on TikTok throughout Saturday, May 8, to learn the secret, scary phrase to order!

• Cauldron Cocoa Bomb – Dark chocolate cauldron filled with hot cocoa mix and green marshmallows topped with an edible image of the Sanderson Sisters and a chocolate broom stirrer (available May 10-12 while supplies last; limit two per person)

If you’ve visited Taste of EPCOT International Flower & Garden Festival this year or dined at a Walt Disney World Resort restaurant, chances are you’ve seen delectable Impossible™ Foods items on the menu.

We know how important it is for guests to have a variety of options when they dine at Disney. We were thrilled earlier last year when Impossible and Disney Chefs began collaborating to bring additional plant-based offerings to Disney Parks guests. Whether you’re at Restaurantoraus at Disney’s Animal Kingdom Theme Park or the soon-to-open Pym Test Kitchen at Avengers Campus at Disney California Adventure park, Disney chefs have enjoyed developing dishes featuring Impossible’s plant-based meat that cooks, sizzles and tastes to please every discerning palate! “Using the Impossible Foods product is a game changer when it comes to plant-based offerings,” said EPCOT Culinary Director Al Youngman. “Its versatility gives you the ability to create multiple dishes and use different cooking techniques that enhances any menu.”

In addition to being served at over 20 dining locations, you can find our friends from Impossible at various festivals and events at Disneyland and Walt Disney World, including Disney California Adventure Food & Wine Festival, runDisney Wine & Dine Half Marathon Weekend and the currently running Taste of EPCOT International Flower & Garden Festival.

What better event to celebrate Earth Month and plant-based offerings than the festival that features dishes inspired by plants! As part of Taste of EPCOT International Flower & Garden Festival, Impossible has a few different menu items at the Trowel & Trellis outdoor kitchen, including: Sausage and Kale Soup and Boneless Impossible™ Korean Short Rib with Cilantro-Lime Rice, Danmuji Slaw, and Kimchee Mayonnaise. Have you tried these dishes as part of this year’s festival? If not, there’s still time to try one of these mouth-watering offerings with the festival running through July 5!

In partnership with fellow blog author Karen McClintock and our Festival chefs, we wanted to share a favorite plant-based meat recipes – the Boneless Impossible™ Korean Short Rib with Cilantro-Lime Rice, Danmuji Slaw, and Kimchee Mayonnaise. Whether you’ve tried this popular dish at the festival or decide to make it at home, be sure to share your pictures with us on social!

Boneless Impossible™ Korean Short Ribs with Cilantro-Lime Rice, Danmuji Slaw, and Kimchee Mayonnaise
(Serves 6)

Click here for a print-at-home version of this recipe

IMPOSSIBLE SHORT RIBS

• 1 pound Impossible™ Burger
• 1/4 teaspoon Chinese five-spice powder
• 1 tablespoon gochujang paste
• 1 clove garlic, minced
• 2 tablespoons chickpea flour
• 1 teaspoon salt

KOREAN BBQ SAUCE

• 1 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons mirin
• 2 tablespoons rice wine vinegar
• 2 tablespoons ginger paste
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons sambal olek
• 1/3 cup brown sugar
• 2 cups plus 2 tablespoons water, divided
• 2 tablespoons cornstarch

DANMUJI SLAW

• 1 cup water
• 1 cup rice wine vinegar
• 2 cloves garlic, halved
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons coarse salt
• 1 1/2 teaspoons sugar
• 1/2 pound daikon radish, julienne
• 3 medium carrots, peeled and julienne

CILANTRO-LIME RICE

• 2 cups jasmine rice
• 2 1/2 cups water
• 1 tablespoon lime juice
• Zest of 1 lime
• 1 tablespoon finely chopped cilantro
• Coarse salt, to taste

KIMCHEE MAYONAISE

• 1 tablespoon kimchee base
• 1/2 cup plant-based mayonnaise

GARNISH

• 3 baby bok choy
• 2 tablespoons olive oil
• 1 tablespoon black sesame seeds

FOR IMPOSSIBLE SHORT RIBS:

1. Preheat oven to 250°F. Line 9×5-inch loaf pan with parchment paper and set aside.
2. Combine Impossible Burger, five spice, gochujang paste, garlic, chickpea flour, and salt in large bowl and stir until fully combined. Spoon into prepared loaf pan and pack tightly, making sure the top is smooth.
3. Cover loaf pan tightly with foil. Fill 9×13-inch pan half way with water. Set loaf pan inside of water bath.
4. Bake for 1 hour, until Impossible Burger reaches an internal temperature of 145°F. Remove loaf pan from water bath and cool at room temperature for 30 minutes. Once loaf pan is cool enough to handle, remove short ribs. Wrap in plastic wrap and refrigerate for 24 hours.
5. Remove from plastic wrap and slice into eighteen 1/2-inch thick rectangles.

FOR KOREAN BBQ SAUCE:

1. Combine soy sauce, sesame oil, mirin, rice wine vinegar, ginger paste, garlic, sambal olek, brown sugar, and 2 cups of water in medium saucepan. Bring to simmer over medium-low heat.
2. Continue simmering for 30 minutes.
3. Combine remaining 2 tablespoons of water with cornstarch in small bowl. Slowly whisk into sauce and simmer until BBQ sauce is thick and sticky.
4. Keep warm until ready to serve.

FOR DANMUJI SLAW:

1. Combine water, rice wine vinegar, garlic cloves, bay leave, peppercorns, turmeric, coarse salt, and sugar in medium saucepan. Bring to boil over high heat.
2. Remove from heat and rest for 30 minutes.
3. Place daikon and carrot in medium glass bowl. Pour cooled brine over vegetables. Rest for 30 minutes before serving.

FOR CILANTRO-LIME RICE:

1. Place rice and water in medium saucepan. Bring to rolling boil, uncovered, on medium-high heat. Reduce heat to simmer and cover with lid. Cook for 12 minutes, until water is absorbed by rice.
2. Remove from heat and let rice stand for 10 minutes. Fluff with spatula or rice paddle.
3. Add lime juice, zest, and chopped cilantro. Season with salt, to taste.
4. Keep warm until ready to serve.

FOR KIMCHEE MAYO:

1. Combine kimchee base and plant-based mayonnaise in small bowl.
2. Refrigerate until ready to serve.

TO SERVE:

1. Cut baby bok choy in half.
2. Bring a large stockpot of water to boil. Season generously with salt and add bok choy. Cook for 2 minutes, until tender. Place in ice bath with slotted spoon. Set aside.
3. Heat oil large sauté pan over medium heat for 5 minutes, until hot. Add sliced short ribs and cook for 1-2 minutes per side, until crispy. Add BBQ sauce to fully coat ribs.
4. Place 1 cup of cooked rice in each bowl. Top with 3 slices of short rib and glaze with additional BBQ sauce, if desired. Add large spoonful of slaw to each bowl. Place 1/2 head baby bok choy in each bowl. Drizzle with kimchee mayo and top with black sesame seeds.

Cook’s Notes: Impossible™ is available online or at your local grocery store. Impossible™ cooks and tastes like beef made from cows – but is made sustainably, from plants. 

The Oscars have finally arrived! Tomorrow, Sunday, April 25 at 8:00 ET|5:00 PT on ABC the Academy of Motion Picture Arts and Sciences will honor the movies released in 2020 and bring a little bit of glitz and glamour back to Hollywood.

Oscar night is an occasion to put your cooking skills and wits to the test. It’s the ultimate contest to see who can best tantalize the taste buds and craft the cleverest movie-themed recipe name. After all, who doesn’t I love a good food pun?

This year, the Walt Disney Company has earned 15 Oscar nominations, so combine your movie love with your love of all the delicious food from the Disneyland Resort. With a little help from our friends in the Disney Parks Kitchens, they’ve pulled a few recipes out of the vault and from some of the soon-to-reopen eateries around the resort.

And the Oscar goes to …

From Steakhouse 55 at the Disneyland Hotel comes a recipe for Eggs Benedict. Impress your Oscar party guests with a serving of The United Steakhouse 55 vs. Billie Hollandaise. Inspired by the Hulu Original film “The United States vs. Billie Holiday.”

Right off Route 66 you’ll find Flo’s V8 Café in Cars Land at Disney’s California Adventure park. A detour with this out-of-the-vault recipe for Veggie Tater Bake will take you all the way to NoMeatLand (because it’s vegetarian!). Inspired by Searchlight Pictures’ “Nomadland” nominated for six awards including Best Picture.

This year, no Oscar party would be complete without a little Soul food. Tap your toes and taste buds to the tune of Joe-balaya Gardner. A classic Jambalaya recipe from the Blue Bayou Restaurant inspired by Disney and Pixar’s “Soul” nominated for three awards including Best Animated Feature.

For dessert, we’ve got you covered with this delicious recipe from the vault for Cookies ‘n Cream Bread Pudding from the Pacific Wharf Café in Disney’s California Adventure park. This is sure to settle the sweet-tooth of any Moo-lan fan and bring honor to any potluck. Inspired by Disney’s “Mulan” nominated for two awards including Best Costume Design and Best Visual Effects.

Share your movie-themed recipe names in the comments below and don’t forget to watch the Oscars on ABC.

Exclusive red carpet coverage begins Sunday, April 25th at 6:30 ET|3:30 PT, immediately followed by the awards ceremony at 8:00 ET|5:00 PT. Watch live on ABC or stream the Oscars at abc.com or on the ABC app.

Today is National Grilled Cheese Day … a fan-favorite day of the year! Last year, Disney chefs shared the insanely delicious Grilled Three-Cheese Sandwich from Woody’s Lunch Box in Toy Story Land on Disney Parks Blog. This year, they are again celebrating and sharing another ooey, gooey sandwich recipe, this one from ABC Commissary at Disney’s Hollywood Studios – Buffalo Chicken Grilled Cheese Sandwich!

Disneychefs have taken the grilled cheese to the next level and created a cheesy, melty sandwich with just a hint of heat from the buffalo sauce. This sandwich has the perfect combo of buffalo chicken, Monterey Jack, provolone, cheddar, and cream cheese between grilled sourdough. If you want the full ABC Commissary experience, serve this sandwich with steak fries or an arugula-farro salad, and have a side of extra buffalo sauce at the ready. Or go old-school with a steaming bowl of tomato soup for dipping. Happy National Grilled Cheese Day!

BUFFALO CHICKEN GRILLED CHEESE SANDWICH from ABC Commissary at Disney’s Hollywood Studios
Serves 4

BUFFALO CHICKEN FILLING

• 1 cup whipped cream cheese
• 1 cup shredded Monterey Jack cheese
• 2/3 cup shredded cheddar cheese
• 1/2 cup buffalo hot sauce, plus more, to taste
• 2 cups shredded chicken

BUFFALO CHICKEN GRILLED CHEESE SANDWICH

• 8 large slices sourdough bread
• 8 slices non-smoked provolone cheese
• Buffalo chicken filling
• 8 tablespoons mayonnaise

FOR BUFFALO CHICKEN FILLING:

1. Combine cream cheese, Monterey jack cheese, and cheddar cheese in a large bowl. Beat with a hand mixer on medium speed until combined. Add hot sauce and beat until incorporated.
2. Add chicken and beat for 30 seconds. Add additional buffalo hot sauce, if desired.
3. Refrigerate until ready to use.

FOR BUFFALO CHICKEN GRILLED CHEESE SANDWICH:

1. Heat a large skillet over medium-low heat for 5 minutes.
2. Place 4 slices of sourdough bread on a large cutting board and top each with one slices of provolone cheese. Evenly divide buffalo chicken filling among the 4 sandwiches. Top with remaining slices of provolone and bread.
3. Spread 1 tablespoon of mayonnaise on both sides of each sandwich.
4. Cook on preheated skillet for 1-2 minutes per side, until desired doneness.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe.

Stay connected for more delicious Disney recipes, and Happy cooking!

Who doesn’t love cheesy, creamy mac ’n cheese?  Disney chefs fancied up this classic comfort dish by topping with smoked barbecue brisket, pickled red onions, and crispy fried shallots – YUM! We just had to get the Brisket Mac ‘n Cheese recipe to share on – it is a crowd-pleaser for sure!

This plate of comfort is currently offered at Smokejumpers Grill during A Touch of Disney and will remain on the menu at the reopening of Disneyland Resort on April 30. Be sure to plan ahead and mobile order through the official Disneyland mobile app for added convenience and to promote contactless payment. Here is a link for additional details on mobile order.

For guests with tickets to A Touch of Disney, be sure to check out our Foodie Guide for a list of all the new items and favorite classic dishes from around the resort at this limited-capacity ticketed experience.

Brisket Mac ‘n Cheese from Smokejumpers Grill at Disney California Adventure Park
Serves 6

PICKLED RED ONIONS

• 1 red onion, thinly sliced
• 1 cup white vinegar
• 2 tablespoons sugar
• 1 tablespoon coarse salt

CRISPY FRIED SHALLOTS

• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse salt
• 1 shallot, thinly sliced
• 1/2 cup canola oil, for frying

SMOKED BEEF BRISKET

• 1 pound smoked beef brisket (see Cook’s Note below)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/2 teaspoon coarse salt
• 1/2 teaspoon black pepper

MAC ‘N CHEESE

• 1 pound elbow macaroni
• Coarse salt, to taste
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1/2 cup cream cheese
• Black pepper, to taste

TOPPING

• 1 cup favorite barbecue sauce

FOR PICKLED RED ONIONS:

1. Place thinly sliced red onions in mixing bowl. Combine white vinegar, sugar, and salt in small saucepan. Bring to a simmer over medium-high heat.
2. Carefully pour over onions. Cool to room temperature.
3. Refrigerate until ready to serve.

FOR FRIED SHALLOTS:

1. Heat oil in frying pan until it reaches 350°F.
2. Combine flour, cornstarch, and salt in small bowl.
3. Dip shallots in cornstarch mixture and shake off excess coating.
4. Fry in hot oil for 1 minute, until crispy.
5. Drain on paper towels. Set aside.

FOR SMOKED BRISKET:

1. Shred or chop smoked beef brisket. Season with garlic powder, onion powder, paprika, chili powder, salt, and pepper.
2. Heat large skillet over medium heat for 5 minutes, until hot. Add brisket and cook for 3 minutes, until hot.
3. Keep warm until ready to serve.

FOR MAC ‘N CHEESE:

1. Cook macaroni in salted water, according to package instructions. Drain and set aside.
2. Melt butter in Dutch oven over medium heat. Add flour and whisk until smooth and light brown in color.
3. Slowly add milk, whisking to break up any lumps that form. Whisk until milk begins to simmer. Reduce heat to low. Add shredded cheddar and cream cheese. Whisk until smooth. Stir in macaroni. Season with salt and pepper, to taste.
4. Keep warm until ready to serve.

TO SERVE:

Scoop mac ‘n cheese onto each plate. Add smoked brisket. Top with drizzle of barbecue sauce, pickled red onions, and fried shallots.

COOK’S NOTE: You can smoke your own brisket at home following directions for your particular smoker or simply pick up sliced smoked brisket from your favorite barbecue restaurant.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe. 

Happy cooking!

Corned beef is a dish long associated with St. Patrick’s Day celebrations in America, and the chefs at Disney’s Animal Kingdom Theme Park have created a fun recipe to get your corned beef fix for this Irish holiday.

Our St. Patrick’s Day Reuben Totchos, offered through Mar. 17 at Restaurantosaurus, are crispy potato barrels loaded with cheddar cheese sauce, sautéed corned beef, sauerkraut, Thousand Island dressing, and crunchy rye croutons – yes, please!

Enjoy this easy and delish recipe for St. Patrick’s Day or whenever you want to celebrate the spirit of the Irish.

St. Patrick’s Day Reuben Totchos from Disney’s Animal Kingdom Theme Park
Serves 4-6

INGREDIENTS

• 2 slices marble rye bread
• 1/2 cup Thousand Island dressing
• 1/4 cup whole grain mustard
• 1 (2 pound) package frozen potato barrels
• 1 (15 ounce) jar cheddar cheese sauce
• 2 cups canned or bagged sauerkraut
• 1 cup shredded green cabbage
• 1 pound sliced top round corned beef
• 2 green onions, thinly sliced

FOR REUBEN TOTCHOS:

1. Preheat oven to 350°F. Cut marble rye bread into 1/4-inch cubes. Place on baking sheet and cook for 5-7 minutes, until toasted. Set aside.
2. Combine Thousand Island dressing and whole grain mustard in small bowl. Refrigerate until ready to serve.
3. Cook frozen potato barrels according to package directions and keep warm until ready to serve.
4. Heat cheddar cheese sauce in small saucepan over medium-low heat, until warm. Keep warm.
5. Heat sauerkraut in medium saucepan over medium heat for 8 minutes, until warm. Remove from heat and cool for 3 minutes. If needed, drain any excess liquid. Stir in shredded green cabbage. Set aside.
6. Slice corned beef into thin strips. Heat large skillet over medium-high heat for 5 minutes, until hot. Add corned beef and sauté for 3 minutes, until corned beef is warm and edges begin to crisp.
7. Place potato barrels on large serving dish and cover with warm cheddar cheese sauce. Top with warm corned beef and sauerkraut. Drizzle with Thousand Island dressing. Top with toasted rye bread and sliced green onions.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe.