Of all the salads in Walt Disney World, this one ranks in my top five. Light and cool, yet satisfying, it’s a go-to for those sweltering summer days when one needs delicious food without bloat and big meal blues. It made its debut at the 2013 Epcot Food and Wine Festival, and seems to be a seasonal feature at Animal Kingdom’s Flame Tree BBQ. What makes this recipe shine is its burst of many complex flavors -sweet, tart and tangy – as well as its power punch of nutrition and anti-oxidants. Continue reading “Disney Recipe of the Week: Watermelon Rocket Salad with Pickled Onions”
Disney Recipe of the Week: Boma African Pasta Salad
Tucked neatly into the beautiful Animal Kingdom Lodge at Walt Disney World Resort is Boma, Flavors of Africa. The buffet meal is by far my favorite of any one-priced meal at Disney World. As an adult, I honestly never crave Mickey-shaped waffles or a 1500-calorie purple donut, but exotic food gets me a little bit gung ho. At Boma, my most beloved items are (in order of preference) the oxtail stew, Continue reading “Disney Recipe of the Week: Boma African Pasta Salad”
Tiki Tiki Dole Whip Pie
One of the first things that we did on my first trip to Walt Disney World in 1973 was to visit the Enchanted Tiki Room. As a place where “all the birds sing words and the flowers croon,” I believe this may be the happiest place in the happiest place in the world. Of course, nearby is the legendary Dole Whip, the tropical pineapple delight fairly unknown in its early pre-instagram years. Continue reading “Tiki Tiki Dole Whip Pie”
Master’s Pimiento Cheese (Recipe) and the Fairytale Redemption of Tiger Woods
Even more magical than a fairy tale where good triumphs over evil is the redemption of one’s own weakest and darkest times. Unlike Tiger Woods, whose transgressions and physical ailments became an open book upon which we could all gawk and judge, most of ours are safely locked away, occasionally appearing on those nights when sleep eludes us. Today’s win by Tiger Wood is a win for anyone who has ever faced deep regret caused by one’s own shadow – or despair resulting from mortal limitations. As I become older, I learn that there is a Tiger is just about every one of us. Yet some give up, succumb to self-torment, never understanding that within the battle with oneself lies the very purpose of life itself. Continue reading “Master’s Pimiento Cheese (Recipe) and the Fairytale Redemption of Tiger Woods”
Methodist Version of Art Smith’s Church Lady Deviled Eggs
As a child, I had a friend who wouldn’t eat deviled eggs because she was certain they would make her go to hell. She went to a tiny Baptist church as far out in the country as one could get without crossing the border into Alabama. I went to Easter services with her one year, but nearly ran out during the third verse of Standing on the Promises. My panic was prompted by Pastor Darnell, who pointed directly at us several times while shouting about 50 various behaviors that would lead to eternal damnation. Unfortunately, I had done about 20 of those in the past two days, and I was only 11 years old. This was quite a contrast to the Methodist church that I attended. Continue reading “Methodist Version of Art Smith’s Church Lady Deviled Eggs”
Buttery Bob’s Best-Ever Chicken Pot Pie and the Songs in My Head
For as long as I can remember, I’ve nearly unconsciously made up nuanced songs about every pet or family member. For some reason, I called my daughter by the name “Bob” in an early ditty about her. Later versions included “Busy Bob” and then “Buttery Bob,” referencing her hair Continue reading “Buttery Bob’s Best-Ever Chicken Pot Pie and the Songs in My Head”
Where the Dogs Go: Best Foodies Bets Outside of Disney World
Other than eating at our campsite, there really aren’t any dog-friendly dining options in Disney World. Even Disney Springs, to my amazement, does not allow our four-legged friends to stroll its bustling vistas or lounge on its romantic patios. Most nights during a trip to Disney’s Fort Wilderness, I take almost too-much pleasure in cooking or grilling our meals. As W.C. Fields said, “I cook with wine. Sometimes, I even Continue reading “Where the Dogs Go: Best Foodies Bets Outside of Disney World”
Salvation Biscuits from the Farmhouse at Serenbe
These biscuits go beyond soul food. I believe that they potentially lead to salvation, and I can try to explain why. With only four ingredients, they take only minutes to make. And after you eat one, you will know what heaven must taste like. It was a spring day several years ago, when I first visited the Farmhouse at Serenbe, which sits at the edge of a utopian, nature-focused community south of Atlanta. Continue reading “Salvation Biscuits from the Farmhouse at Serenbe”
Old Pioneer Hall Cheese Dip and the Art of the Charcuterie Board
When we took our family on a cruise a few years back, I imposed afternoon naps for everyone. I did this partly because it’s always fashionable to channel Mary Poppins, and partly because we Continue reading “Old Pioneer Hall Cheese Dip and the Art of the Charcuterie Board”
Grilled Fresh Corn May Be the Best Food on the Planet
Our greatest culinary delights are the simple vegetables of summer – corn, tomatoes and cucumbers. For my June birthday each year, I request the same meal year after year. It doesn’t matter whether we’re having three guests or fifty. We have simple tomato sandwiches (on white bread with mayo) and corn on the cob. Really, the main secret to corn is to have very fresh corn, and not to overcook it. Corn can be boiled, prepared on the microwave or grilled with the husks on. I grew up on boiled corn freshly picked from my grandmother’s garden. But when camping, I prefer it grilled.
For such a simple dish, it can be quite difficult to get it just right. First of all, we must begin with very fresh corn – the kind you get at the farmer’s market. Secondly, there are some (my daughter included) who skip the step of soaking the corn in water, but it does seem to make a slight difference in the juiciness of the finished corn. To get maximum princess sweetness, we will use the method of grilling the corn in the husk rather than wrapping it in foil.
Directions
Start by pulling back the husks (don’t remove!) and getting rid of as many of the stringies (silks) as you can. Put the husks back into place, and immerse the corn in cold water for about 20 minutes. Afterwards, shake (like a polaroid picture) off as much water as you can.
Pull the husks back again, and cover each piece of corn with butter. Cover the corn with the husks again, securing at the end with a small piece of tin foil.
Place the corn directly on the grade over the gray coals (or 350 degree gas grill). Cook for about 5 minutes on each side (corn has four sides), for a total of about 20 minutes. The husks should turn a nice dark brown. If they are black, you might find yourself with two much of smoky smell. What is critical is to be mindful of not overcooking the corn. This is where most grilled corns go wrong.
After removing from grill, you can wrap in a little foil to make them easier to handle and stay warm for a few minutes. Serve right away with butter. Stop messing it up with extra herbs and cheese and cool names like Mexican Street Corn. Corn and butter don’t need any new friends.