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Garden Grill2012-07-27T19:08:30+00:00

Fried Catfish (Garden Grill)

Yield: 6 Servings

Ingredients

2lb Catfish Fillets (1/2 inch thick)
1t Garlic Powder
2t Salt
1t Ground Black Pepper
3 Cups Cornmeal
Canola Oil for Frying

Directions

1. Trim the catfish of any skin or membrane.

2. Mix the garlic, salt and pepper together in a small bowl.

3. Sprinkle the mixture over both sides of the fillets.

4. Dredge the fillets in the cornmeal, pressing gently. Shake off the excess and set the fillets aside.

5. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle.

6. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 7 to 8 minutes. Remove and drain on paper towels before serving.

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Sunflower Seed Bread (Garden Grill)

Yield: 4 Servings

Starter Dough

3/8 Cup Water
1 Cup Bread Flour
Pinch of Fresh Yeast

Directions

1. Mix together all ingredients and rest overnight in refrigerator.

Day 2

4 cups Bread Flour
1½ cups Starter Dough (from yesterday)
¾oz Fresh Yeast
1T Salt
1½T Granulated Sugar
1½ Cups Sunflower Seeds
1½ Cups Water

Directions

1. Mix everything together and knead dough until smooth texture and it comes away from the mixing bowl clean.

2. Cover dough with cloth and let it rest for 30 minutes.

3. Scale dough pieces into desired weight and shape pieces into round dough balls.

4. Let the dough sit until it is double the size.

5. Place in oven at 400°F for approximately 15-20 minutes.

6. Let the bread cool before slicing.

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Potato Casserole (Garden Grill)

Yield: 6-8 Servings

Ingredients

2lbs Potatoes (diced)
2lbs Shredded Potatoes
2 Cups Onions (diced)
1T Thyme
4 Cups Heavy Cream
8 Egg Yolks
1 Cup Mild Cheddar Cheese (shredded)
3/4 Cup Parmesan Cheese
2T Salt
1 ½t White Pepper

Directions

1. Mix together all ingredients, reserving 2 ounces of cheddar cheese.

2. Spray 2″ deep 10″ x 10″ pan with non-stick spray.

3. Fill pan ¾ of the way full with mixed ingredients.

4. Top with remaining cheddar cheese, parchment paper and foil.

5. Bake at 325 degrees for 50 minutes.

6. Remove foil and paper and bake for additional 10 minutes.

7. Let stand for 15 minutes before serving.

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Cranberry Relish (Garden Grill)

Yield: 12 Servings

Ingredients

1T Olive Oil
2 Cups Cranberries (frozen, sliced)
1 Cup Sugar
1 Cup Orange Juice
½t Orange Compound (dried orange peel – can be omitted)
½t Dried Ginger
4oz Mandarin Oranges (canned, diced)

Directions

1. In a sauce pan, add olive oil and heat.

2. Add cranberries.

3. When the cranberries begin to break down, add the sugar, orange juice, orange compound and ginger.

4. Cook ingredients until they are incorporated, then remove from heat.

5. Add small diced mandarin oranges and chill.

6. Store in air-tight container in refrigerature.

Cornbread and Apple Stuffing (Garden Grill)

Yield: 8 Servings

Ingredients

2 Apples (small, diced)
1- 16oz package Cornbread Stuffing Mix
1 Cup Butter
½ Cup Apple Cider
1 Cup Turkey or Chicken Stock
1 Cup Celery (diced)
1 large Onion (diced)
1T Sage

Directions

1. Wash, clean and small dice the onion and celery into 1 bowl.  Wash, peel and small dice the apples and set aside.

2. Heat the turkey or chicken stock, apple cider and the seasoning package, bring it up to a slow simmer.

3. In a sauté pan, heat up the butter until hot.  Add celery, onions, apples and sage.  Sauté until tender.

4. In a large bowl, combine the stuffing mix and sautéed vegetables.  Then pour the hot liquid over the stuffing mix and blend well.

5. Pour into a casserole dish for serving.

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Caramelized Mashed Potatoes (Garden Grill)

Yield: 4 Servings

Ingredients

1 1/3lbs Yukon Gold Potatoes
6T Butter (4T and 2T)
1/4 Cups milk
Kosher Salt
White Pepper
2T Canola Oil
4oz Shallots (Caramelized)

Directions

1. Julienne shallots and caramelized in canola oil in skillet. Season with salt and pepper.

2. Add 4T of butter and continue to sauté until golden brown.

3. Boil potatoes until tender. Peel if you do not like the skins.

4. Place potatoes in large mixing bowl and mix on low speed until broken up.

5. Add in milk and butter slowly.

6. Season with salt and pepper to taste.

7. Add in caramelized shallots.

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Apple and Dried Cranberry Crisp (Garden Grill)

Yield: 13″x9″ Pan

Ingredients

2lbs Apples (chopped)
½ Cup Sugar
½t Cinnamon
1t Lemon Juice
½ Cup Apple Juice
1 Cup Cranberries

For Topping:
½ Cup Sugar
½ Cup Brown Sugar
¾ Cup Flour
1t Cinnamon
1 Cup Butter
¾ Cup Pecans
¾ Cup Oatmeal

Directions

For Apple and Cranberry Mix:

1.  Mix all dry ingredients in large mixing bowl.

2. Add apples, cranberries, lemon juice and apple juice.

3. Mix well until all apples are coated.

For Topping:

4. Add all dry ingredients to mixer. Mix well on low speed to incorporate.

5. Slowly add butter. Incorporate well.

6. Put the apple and cranberry mixture in a 13” x 9” pan. Top with topping mix.

7. Bake in 350 degree oven for 20 minutes or until apples are done.

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Vanilla Bread Pudding (Garden Grill)

Yield: 6-8 Servings

Ingredients

1/2 Loaf Texas Toast
2 Cups Heavy Cream
1 Cup Brown Sugar
1T Cinnamon
8 Eggs
1T Vanilla Extract

For Bailey’s Hard Cream Sauce:
2 Cups Butter
1 Cup Powdered Sugar
2T Vanilla Extract
4T Bailey’s

Directions

1. Place all ingredients in a large mixing bowl.

2. Let set 5 minutes until ingredients are soft.

3. Mix all ingredients until if makes a batter

4. In a 13″ x 9″ pan, line with parchment paper and spray with nonstick spray.

5. Cover and cook at 275 degrees for 1 hour and 20 minutes.

6. Uncover and cool to room temperature

7. Flip out the pan and cut into squares.

8. Top with Bailey’s hard cream sauce.

For Bailey’s Hard Cream:
1. In a mixing bowl, add butter and mix until smooth.

2. Add sugar and vanilla and mixing well.

3. Add Bailey’s a little at a time until blended well.

4. Serve over bread pudding and store extra in refrigerator in a sealed container.

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Ranch Dressing (Garden Grill)

Yield: 2 Cups

Ingredients

1/2T Dry Minced Parsley Flakes
1/2t Dry Minced Onion
1/8t Dill Weed
1/4t Onion Salt
1/4t Garlic Salt
1/4t Onion Powder
1/4t Garlic Powder

1 Cup Mayonnaise
1 Cup Buttermilk

Directions

1. Combine all dry ingredients.

2. Mix mayonnaise and buttermilk. Add dry mixture.

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Honey Sherry Vinaigrette (Garden Grill)

Yield: 2 Cups

Ingredients

¼ Cup Sherry Vinegar
¼ Cup Honey
1 ½ Cup Olive Oil
To Taste Kosher Salt
To Taste Fresh Ground Pepper

Directions

1. In a blender, add the sherry vinegar and honey. Blend on high.

2. Slowly add the olive oil until it becomes a vinaigrette.

3. Season with salt and pepper to taste.

4. Store in an airtight container in the refrigerator.

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Herb Vinaigrette (Garden Grill)

Yield: 4 Cups

Ingredients

1T Rosemary (chopped)
1T Thyme
1T Basil (chopped)
2T Garlic (chopped)
3 Cups Extra-Virgin Olive Oil
1 Cup White Wine Vinegar
1t Sugar
1t Kosher Salt
1t Coarse Ground Black Pepper

Directions

1. Combine all ingredients in 2 quart mixing bowl.

2. Mix together with a wire whip until fully incorporated.

3. Store in airtight container in the refrigerator.

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Steak Seasoning (Garden Grill)

Yield: 1 Cup

Ingredients

1/4 Cup Kosher salt
1T Black Pepper
1/5 Cup Onion Powder
1/5 Cup Garlic Powder
1/5 Cup Paprika
1 1/3T Ground Turmeric

Directions

1. Mix all ingredients together well. Store in sealed container.

2. Season steak liberally and grill.

Note: 1/5 Cup is a little more than 3T.

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Flank Steak Marinade (Garden Grill)

Yield: 1 Gallon

Ingredients

1 1/2 Cups Red Wine Vinegar
3/4 Cup Liquid Smoke
4 Cups Soy Sauce
9oz Molasses
4 Cups Water
9oz BBQ sauce
3/4 Cup Worcestershire Sauce
9oz corn oil
1T Ground Ginger
10T Dijon Mustard
2½oz Garlic (chopped)
1 1/4 Cups Brown Sugar

Directions

1. Mix all ingredients together adding the brown sugar last.

2. Place the flank steak in the marinade for 24 hours.

3. Then grill until medium rare and slice against the grain.

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Cranberry Relish (Garden Grill)

Yield: 12 Servings

Ingredients

1T Olive Oil
2 Cups Cranberries (frozen, sliced)
1 Cup Sugar
1 Cup Orange Juice
½t Orange Compound (dried orange peel – can be omitted)
½t Dried Ginger
4oz Mandarin Oranges (canned, diced)

Directions

1. In a sauce pan, add olive oil and heat.

2. Add cranberries.

3. When the cranberries begin to break down, add the sugar, orange juice, orange compound and ginger.

4. Cook ingredients until they are incorporated, then remove from heat.

5. Add small diced mandarin oranges and chill.

6. Store in air-tight container in refrigerature.

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