Walt Disney World gets all the credit for my discovering the utter decadence of oxtails. Until my first visit to Boma (African-inspired cuisine) shortly after it opened, I would have never known this would become my most beloved cut of beef. Like beef short ribs, oxtails have more of an exotic depth of flavor than ordinary roast, but are more like steak in their tenderness. Continue reading “Magically Exotic Oxtail Stew from Boma (Animal Kingdom Lodge)” →
This enchanted Mexican-inspired dish is our absolute new favorite for 2021. There’s an unbelievable back story on how I came upon it, but let’s just say it all had a fairy-tale ending. Continue reading “The Very Best Summer Enchiladas” →
One of the breakout hits from Reddit during this otherwise crazy-ass year has been a thread of ancient family recipes. Trending on the list of the best-loved is a magically simple baked pasta dish called Great-Grandma’s Famous Baked Ziti. We gave it a try and found it worthy of adding to our glamping menu. It’s inexpensive, fast, tastes deceptively authentic, and would probably feed most of Loop 100 at Fort Wilderness. Continue reading “Reddit’s Viral Old-School Baked Ziti is Glamping Worthy” →
When Tony’s on Main Street first opened in the Magic Kingdom in 1989, I was thrilled as Italian food is among my favorites. But somehow on our 1990 trip, we didn’t make it there. Not even once. This only added to its mythology to me as an exclusive, impossibly romantic restaurant with old-school Italian grandmothers laboring in love over handmade pasta. Continue reading “A Delectable Disney Classic: Tony’s Town Square Lasagna” →
How can such an African culinary staple be the favorite of so many who visit Disney’s Boma restaurant at Animal Kingdom Lodge? Well, quite simply, I think of Bobotie as an exotic meatloaf with a custardy-lovefest on top. And what a perfect dinner it is for Valentine’s Day, served with saffron rice, a light salad, and a banana-based dessert. Continue reading “Bomalicious African Bobotie – A Disney Recipe for Love” →
Welcome mis amigos
To friendly Mexico
To the land of fiestas
they’re everywhere you go
(Lyrics from El Rio del Tiempo boat ride, Epcot)
Set in a replica of a pre-Columbian pyramid, Epcot’s San Angel Inn lures guests into the most romantic restaurant in all of Disney World. It begins with a table under faux starry skies on a cliffside patio that overlooks the river. Here, guests enjoy both a perpetual night (it’s always evening) and authentic Mexican cuisine. In spite of offerings that now rival some of the best in Mexico, this restaurant is still more about the fiesta. Yet, among the great standouts is the Queso Fundido, a filling cheese and chorizo appetizer that has become increasingly popular in America over the past decade. Continue reading “San Angel’s Queso Fundido and Mexico’s Language of Love” →
This salad has been a go-to for All-American celebrations (think Mickey’s Backyard Barbecue) for many years. There’s little, if anything, that has changed from this favorite since the campy Hoop-Dee-Doo dinner show opened 45 years ago. Yesterday, for our July 4th party, Baby Back Ribs and Clementine’s Prizewinning Potato Salad took center stage, but our good friends and neighbors devoured this traditional salad (iceberg lettuce) with its tangy and complex vinaigrette. Of course, its presentation in a heavy tin bucket at Pioneer Hall adds the frontier touch,and makes it suddenly appealing to kids. For our shindig, I picked up a cheap tin ice bucket at Walmart.
The Orlando Sentinel published the Disney-provided Pioneer Hall recipe as a response to a reader request back in 1978. “The salad was the best we’ve ever had anywhere,” the reader noted. Nearly a decade later the recipe reappeared (with some small modifications in the amounts of ingredients) in the first Disney cookbook, Cooking with Mickey Around the World (1987). As you recall, back in the 80s, a spinach salad with bacon dressing was about as exotic as we got. It wasn’t until the 90s when we saw the spread of arugula, spring mix, candied pecans, and more inventive creations.
As far the cookbook itself, very little of the food items are still served at Disney today. In addition to the Pioneer Hall Salad Dressing, some other favorites that remain at WDW include the Philadelphia Pepper Pot Soup (Liberty Tree Taven), Cinnamon Rolls, Fettucine Alfredo (Italy Showcase), Queso Fundido (San Angel Inn), Scotch Eggs (Rose & Crown Pub), Fish ‘N Chips (Rose & Crown Pub), and Strawberry Shortcake (Pioneer Hall). Most of the restaurants in the cookbook, such as Top of the World, South Seas Dining Room, and The Empress Lily, are long gone.
When you crave the good-old-standard salad, it doesn’t get much better than this. I suppose the closest commercial equivalent might be the beloved Olive Garden salad, but this dressing stands superior. As with any Disney recipe, some measurements look like of strange when they have been reduced from a mass quantity. For example, the dressing recipe calls for 1 teaspoon of chopped red pepper. Seriously? So, I’ve provided the original recipe, but indicated how I made reasonable modifications. Note that the recipes do not include cheese, but it has been served on this salad for some time. This stores well in the refrigerator, so you can make it a few days before your camping trip or outdoor soiree. I would leave the addition of the chopped boiled egg until the day of serving.
For all the dads that live for the standard hot-dog, hamburger cookout, I extend my sincere apologies. But a true glamping trip deserves at least one seriously over-the-top, five-star dinner with candlelight and fancy accoutrements. Of course, a Disney theme brings an extra magic and adventure. Robin Hood is an easy one – all it takes is re-imagining a tree-lined campsite as Sherwood Forest and adding a little oo-de-lally ambiance. Because we did this one in summer, we included both some traditional medieval fare as well as some lighter options. Continue reading “Disney Glamping Forest Feast: Robin Hood Theme” →
Okay, this mac & cheese recipe may seriously be better than one that Mrs. Incredible made for Jack. It’s not traditional – it’s a little bit lighter and casserole-ish, even though it looks so 80s. But people who love mac & cheese and people who aren’t so excited about it (they exist – DH, aka Captain Bacon, is one of them) turn from grumpy to happy when they eat this. My late neighbor, who was the best cook in the county (and a friend of Susan Hayward), gave it to me several years ago. It usually gets half eaten up before dinner even starts. I love it for camping as a side to grilled chicken and a salad. Warms up so nicely the next day. Continue reading “Better than Incredibles Mac & Cheese Casserole” →
This seems to be one of Epcot’s more popular dishes, and it’s a fairly easy one for camping life, assuming you’re not in a tent. However, due to the depth of it, I find it more appealing in the winter months. You’ll need the following, and you won’t find many of these at the Fort trading posts. You can substitute regular cheddar for the white cheddar. But don’t get one above medium level of sharpness.
1 lb. bacon, divided
1 onion, chopped
3 ribs celery, chopped
4 tablespoons butter Continue reading “Le Cellier Steakhouse Cheddar Cheese Soup” →
