The Oscars are finally here! To celebrate the awards night, we are sharing several Disneyland Resort recipes for you to try at home.
Here’s some great recipes to make at home for the Oscars!
Eggs Benedict- Steakhouse 55 at Disneyland Hotel
3/4 cup (1 1/2 sticks) butter
2 large egg yolks
Dash Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoon water
8 slices Canadian bacon
1/4 cup white distilled vinegar
8 large eggs
4 English muffins
1 teaspoon chives
- Melt butter in a small saucepan on low heat. When butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter.
Will need 1⁄2 cup for recipe. Set aside and keep warm.
- Fill 2-quart saucepan with water and bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer.
- Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in medium mixing bowl for approximately 1 to 2 minutes or until mixture lightens in color.
- Place mixing bowl over simmering water and whisk to cook the egg mixture. Move bowl on and off the heat to avoid scrambling eggs—approximately 10 seconds on, 10 seconds off, for 3 to 5 minutes or until egg mixture coats the back of a spoon.
- Remove bowl from heat and gradually whisk in small amounts of the warm clarified butter, 1-2 tablespoons at a time, mixing thoroughly before adding more butter. Season to taste with salt and pepper. Set aside
and keep warm.
FOR EGGS BENEDICT:
- Cook Canadian bacon in large skillet over medium high heat until golden brown on both sides. Set aside and keep warm.
- Fill 2-quart saucepan half full with water. Add vinegar and bring to a simmer over low heat.
- Crack the eggs into the water and cook 2 to 3 minutes until set and egg whites are opaque. Lift eggs out with a slotted spoon to drain. Set aside and keep warm.
- Halve and toast English muffins. Place two halves on each plate. Top with 1 slice of Canadian bacon and 1 poached egg.
- Spoon warm Hollandaise sauce over eggs. Garnish with chives.
Jambalaya – Blue Bayou Restaurant at Disneyland
1/4 cup canola oil
1 cup diced celery
2 cup diced onion
1 cup diced green bell pepper
1 1/2 teaspoons minced garlic
One tablespoon diced shallots
28 ounce can diced tomatoes
1 1/2 teaspoons Cajun seasoning, plus more, to taste
1 teaspoon coarse salt
2 tablespoons canola oil
1 cup rice
One cup fish or chicken stock
1 cup creole sauce
FOR CREOLE SAUCE:
- Heat canola oil in a large saucepan over medium heat for 3 minutes, until hot. Add celery, onion, and green bell pepper and sauté for 4 minutes, until soft. Then add garlic and shallots and sauté for 2-3 minutes.
- Add diced tomatoes and Cajun seasoning. Bring to a simmer. Cover, and reduce heat to low. Simmer for 30 minutes. Add salt and additional Cajun seasoning, to taste.
- Keep warm until ready to use.
FOR CREOLE RICE:
- Heat canola oil in a medium saucepan over low heat for 3 minutes, until warm. Add rice and stir constantly for 4 minutes, until rice has a light brown color.
- Add fish stock and creole sauce
and stir until fully mixed. Increase heat to high and bring rice stock to a boil. Cover and reduce heat to low. Cook for 15 minutes. Turn off heat and rest for 10 minutes.
- Set aside.
- Heat oil in a large saucepan or
Dutch oven on medium-high heat for 3 minutes, until hot. Add sausages and cook for 5 minutes, until brown. Then add shrimp and cook for 3-4 minutes, until pink.
- Add Cajun seasoning and rice. Stir in 2 cups of creole rice. Add 2 cups of creole sauce and fold to mix.
- Add additional rice and sauce to reach desired consistency. Season with salt, to taste.
- Serve with sliced green onions.
Cookies ‘n Cream Bread Pudding – Pacific Wharf Café
1 lb. loaf day-old Italian bread
5 large eggs
1 1/2 cups sugar
4 cups half and half
1 tbsp vanilla extract
24 chocolate sandwich cookies, quartered
1/2 cup heavy whipping cream
14 oz. can sweetened condensed milk
12 chocolate sandwich cookies, crushed
FOR BREAD PUDDING:
- Preheat oven to 350°F. Spray 9×13-inch baking pan with nonstick cooking spray. Set aside.
- Cut bread into one-inch cubes and place in large mixing bowl. Set aside.
- Combine eggs, sugar, half and half, and vanilla extract in a medium mixing bowl. Whisk until fluffy. Pour over cubed bread, stirring gently to mix. Set aside for
15 minutes and allow egg mixture to soak into bread.
- Gently stir in chocolate sandwich cookies.
- Pour bread pudding mixture into prepared baking pan and spread out evenly.
- Bake for 45-50 minutes, until top has set and a thermometer placed in the center reads 165°F.
- Cool for 15 minute
- Whip heavy whipping cream in bowl of an electric mixer fitted with whisk attachment until medium peaks form.
- Cut bread pudding using Mickey Mouse-shaped cookie cutter and place on a plate.
- Drizzle with 1-2 teaspoons of sweetened condensed milk.
- Top each serving with 2 tablespoons whipped cream and 1 tablespoon of crushed chocolate sandwich cookies.
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