In the middle of October, I had the distinct pleasure of returning to Orlando, home of the “Happiest Place in the World,” for the Disney Epcot Food & Wine Festival. This is our second year doing it and I look forward to it as much as any appearance I am privileged to make during the course of the year. The people who run the show are fantastic professionals at what they do and it’s one of the most exciting and well-organized food events I’ve seen.
Disney World 
I performed a couple of demos, signed a lot of books and participated in a huge dining event called “Party for the Senses,” during which chefs from diverse backgrounds, regions and culinary styles serve up their best dishes in tasting portions to roughly 1,500 people. My offering for the evening was Horseradish-Crusted Salmon with Braised Endive and a Beet Reduction. The dish and the event were both great successes and my team and I even managed to steal away and have a great time in the theme parks as well!
Now for some other news. It is true that I will be returning to Food Network as host of Dinner: Impossible and let me say that I’m excited to be getting back in production, which will be starting in the next few weeks. The format of the show will remain the same, ferrying me to varied and different secret locations and challenging me to clear formidable hurdles of culinary creation. I’m certainly looking forward to it and to my continued relationship with Food Network. I want to extend my deepest and most heartfelt thanks to all my loyal fans for your support and prayers. Your encouragement kept me lifted up and excited about my profession on a daily basis, I promise you. I will have you all in mind as we start this next adventure and will strive to be worthy of your support. No dinner is impossible!
Here’s a brace of Disney-inspired dishes that we created during the “Disney Dreams” episode of Dinner: Impossible. Enjoy!
Appetizer: Salad
ALADDIN’S ASIAN SALAD WITH SESAME DRESSING
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 to 8 servings
Ingredients for the sesame dressing:
1/8 cup rice wine vinegar
1 shallot clove, quartered
½ teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
½ cup sesame oil
Ingredients for the salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
1 cup baby corn from a jar or can
1 eight-ounce can mandarin orange segments, drained
1 red bell pepper, stem and seeds removed and sliced julienne
1 four-ounce can water chestnuts, rinsed to remove any tinny taste
1 cup grape tomatoes, halved
Method for the dressing:
Add one at a time through the feed tube of a running blender: vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
Method for the salad:
Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
Entrée: Seafood
BIG BAD WOLF BBQ SHRIMP SCAMPI
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 servings of 4 to 5 shrimp
Ingredients for the sauce:
1-tablespoon grape seed oil
1 medium onion, minced
2 cloves garlic, lightly crushed with the side of a knife blade and minced.
1 cup ketchup
1 tablespoon mesquite seasoning
½ teaspoon cayenne pepper
Ingredients for the shrimp scampi:
1-tablespoon grape seed oil
2 cloves garlic, lightly crushed with the side of a knife blade and minced
2 stalks celery, diced small
1 large red bell pepper, stem and seeds removed and diced medium
1 large green bell pepper, stem and seeds removed and diced small
1 tablespoon minced fresh thyme leaves
1 pound 16-to-20 size shrimp, de-veined and shells and tail removed
1 tablespoon minced fresh flat-leaf parsley leaves
Method for the sauce:
Heat grape seed oil in a small saucepot over medium heat and sauté the onion until translucent, about 3 minutes. Add the garlic and sauté for 2 more minutes. Stir in the ketchup, mesquite seasoning and cayenne pepper. Reduce the heat to low, cover, and let simmer for 15 minutes.
Method for the shrimp scampi:
Heat the grape seed oil over medium heat in a skillet and add the garlic, celery, red bell pepper, green bell pepper, thyme and parsley. Cook until vegetables soften and flavors are integrated, about 5 to 8 minutes. Stir in the shrimp and cook until they are just pink and opaque. Do not overcook the shrimp. Remove the shrimp to a platter. Spoon sauce over and sprinkle with parsley.
Entrée: Chicken
CAPTAIN HOOK’S CAYENNE FRIED CHICKEN
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 to 8 servings
Ingredients:
1 to 4 liters canola oil, or as needed to fry or deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
¼ teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chicken
Method:
Heat the oil in deep fryer to 350 degrees F or as instructed in the manufacturer’s instructions for similar foods. If you wish you can fry the chicken in 1 liter of canola oil over medium high heat in a sauté pan and then finish it in the oven in which case you should pre-heat the oven to 350 degrees F.
Combine the cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add the coating to a plastic food storage bag in batches. Moisten the chicken with buttermilk, shake the chicken in the bag of coating, and allow any excess to fall away.
Deep fry the chicken until crispy and fork tender, about 13 to 20 minutes. Or, pan fry for about 5 minutes and transfer it to a baking pan to bake in 350 degree oven until cooked through and fork tender, about 40 minutes.
Accompaniment: Pasta
MAD-TEA PARTY MAC AND CHEESE
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 servings
Ingredients:
2 tablespoons grape seed oil
½ cup butter (1 stick)
1 cup chopped white onion
2 cloves chopped garlic
½ cup all-purpose flour, or as needed
2 bay leaves
1 cup vegetable stock
½ cup heavy cream
2 cups sharp shredded cheddar cheese (8 year-old aged if you can get it)
Salt, to taste
White pepper, to taste
1 pound dried elbow macaroni
¼ cup chopped fresh chives
Method:
Bring a pot of water to boiling for the pasta. Cook the pasta until al dente and drain well so that you don’t have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable stock a little at a time to form a smooth sauce. Simmer for at least 10 minutes to allow the flour to “cook out,” then remove the bay leaves. Add the heavy cream and cheddar cheese, then season with salt and white pepper. Fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and garnish with chopped chives.
Entrée: Pasta
LITTLE ITALY MARINARA AND PASTA
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 to 6 servings
Ingredients:
2 tablespoons grape seed oil
1 medium onion, minced
2 cloves garlic, lightly crushed with the side of a knife blade and minced
1 teaspoon finely minced fresh rosemary leaves
2 teaspoons fresh thyme leaves, minced
2 29-to-32 ounce cans crushed tomatoes
Salt and freshly ground black pepper, to taste
1 pound penne pasta
Method:
Heat grape seed oil over medium heat in a saucepot. Sauté onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes.
Boil pasta until al dente. Drain well and serve with sauce.
Entrée: Beef
BEAUTY AND THE BEAST BRAISED SHORT RIBS IN MOLASSES
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 to 6 servings
Ingredients:
1 red bell pepper, stems and seed removed
3 tablespoons grape seed oil (1 tablespoon to roast the bell pepper, and 2 tablespoons to sauté the vegetables)
4 pounds beef short ribs, cut into lengths, which will fit into a pan to sauté
Salt and freshly ground black pepper, to taste
2 tablespoons grape seed oil
2 stalks celery, diced small
2 large carrots, peeled and diced small
1 large onion, diced small
1 quart beef stock
2 tablespoons tomato paste
¼ cup molasses
1 tablespoon minced fresh rosemary leaves, stripped from 5 or springs
1 tablespoon minced fresh thyme leaves, stripped from 3 or 4 large sprigs
2 tablespoons cornstarch
2 tablespoons minced fresh flat leaf parsley leaves
Method:
Pre-heat oven to 425 degrees F. Brush bell pepper with grape seed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic pepper to sweat. Allow oven heat to drop to 350 degrees F.
Season short ribs with salt and pepper. Heat remaining two tablespoons of grape seed oil in a large sauté pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, sauté celery, carrots, and onion until the onion turn translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1½ hours.
While the short ribs are braising, peel the roasted bell pepper and cut julienne.
Remember to use an oven mitt when you remove the pan from the oven.
Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium high heat. Create a slurry by whisking two tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken.
Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves.
Brunch
LITTLE MERMAID SHRIMP AND CHEDDAR GRITS
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 to 6 servings
Ingredients:
4 cups water
2 cups uncooked quick grits
6 ounces raw chopped shrimp
¼ teaspoon salt
4 tablespoons butter (½ stick)
4 tablespoons sliced scallions (5 to 6 scallions)
2 tablespoons diced tomatoes (about 1 plum tomato)
1 teaspoon chopped fresh cilantro plus several small sprigs for garnish
4 ounces shredded cheddar cheese
Salt and freshly ground black pepper, to taste
Method:
Bring water to a boil. Add grits, chopped shrimp, reduce heat to low and cook until grits are soft, about 5 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, and cheese. Season to taste with salt and freshly ground black pepper.
Accompaniment: Salad POSEIDON GREEK SALAD
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 to 8 servings
Ingredients for dressing:
2 tablespoons balsamic vinegar
1 large clove garlic, quartered
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
1/8 teaspoon black pepper
¾ cup olive oil
Ingredient for salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces
1 cup Kalamata olives, pitted
2 English cucumbers, peeled and sliced into ¼ inch disks
1 cup cubed Feta cheese
For the dressing, add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, one at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.
Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.
Luncheon
SEVEN DWARVES SMOKED TURKEY AND GREENS
Copyright 2008, Robert Irvine, All rights reserved
Yield: 8 to 12 servings
Ingredients:
1-tablespoon grape seed oil
24 smoked turkey legs
Freshly ground black pepper, to taste
3 cloves garlic, lightly crushed with the side of a knife blade and minced
½ teaspoon crushed red pepper
1 head cabbage, shredded in a food processor
1-pound fresh spinach soaked in salt water to remove grit and dried in a salad spinner
1 pound collard greens
Salt, to taste
Method:
Pre-heat oven to 350 degrees. Season turkey legs with black pepper, Heat grape seed oil in a large deep pot over medium high heat. Add turkey legs and brown in batches on all sides. Transfer to a roasting pan, cover with foil, place in oven and roast until fork tender, about 35 minutes.
Add garlic to pot and lightly sauté over medium heat being careful not to burn the garlic. Stir in the crushed red pepper and shredded cabbage and allow to cook about 10 minutes. Add collard greens and cook for 10 minutes more. Add spinach, season with salt and freshly ground black pepper and cook until tender but still bright green. Transfer greens to a platter and top with turkey legs.
E
ntrée: Beef
MOWGLI’S MUSHROOM ONION FLANK STEAK
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 servings
Ingredients for marinade and flank steak
1 fresh lemon
1 fresh lime
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 garlic cloves, lightly crushed with the side of a knife blade and quartered
¼ teaspoon ground cloves
1 tablespoon fresh rosemary leaves, stripped from about 2 or 3 sprigs
1 tablespoon fresh thyme leaves, stripped from 3 or 4 sprigs
½ teaspoon black pepper
½ cup barbecue sauce of your choice
2 pounds flank steak
Ingredients for mushroom onion demi-glace:
1-tablespoon grape seed oil
1 red onion, minced
1 cup white mushrooms (about 3 ounces), cleaned and sliced
1 cup dry red wine
1 cup water
1 teaspoon beef base
Salt and freshly ground black pepper, to taste
Method:
Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, one at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
Place flank steak in a non-reactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.
Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
Heat grape seed oil in a skillet over medium high heat. Add onion and sauté until translucent, and then add mushrooms and sauté until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.
Slice steak on the bias into ¼ inch thick strips and arrange on plate. Spoon mushroom onion sauce over.
Entrée: Vegetarian
EAT YOUR FRUITS AND VEGETABLE STIR FRY
Copyright 2008, Robert Irvine, All rights reserved.
Yield: 4 to 6 servings
Ingredients:
¼ cup soy paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoons peanut butter
2 teaspoon Vietnamese garlic chili sauce
1 cup brown rice
1 teaspoon salt
1 tablespoon butter
1 pound carrots, peeled and sliced julienne
4 heads broccoli, broken into florets
2 stalks celery, diced
1-tablespoon grape seed oil
1 medium onion, diced medium
½ pound snow peas
1 large red bell pepper, stem and seeds removed and diced medium
1 fresh pineapple, peeled and core removed, bottom half sliced crosswise into ¼ inch thick slices and the rest diced medium
2 tablespoons fresh flat-leaf parsley leaves
Method:
In a small bowl, combine soy paste, soy sauce, sesame oil, peanut butter, and garlic chili sauce and set aside briefly.
For the rice, bring 2½ cups water to a boil in a saucepot and add rice, salt and butter. Return to a boil and reduce heat to low. Cover and let simmer 20 minutes. Remove from heat and let stand covered for 5 minutes.
In a wok heat 2 or 3 cups water to boiling and blanch carrots, broccoli, and celery for 2 minutes. Drain and set aside briefly, then rinse and dry wok.
In the same wok, heat grape seed oil over medium high heat and sauté onion until translucent. Add blanched carrots, broccoli, and celery, as well as snow peas, bell pepper and diced pineapple (reserving the pineapple slices). Stir in mixture of soy/sesame/peanut butter/chili sauce. Cook vegetables until tender stirring frequently.
Lay slices of pineapple on serving plates. Top with rice and then top with stir-fried vegetables. Sprinkle with parsley leaves.
Dessert: Crème Brulee
SWISS FAMILY ROBINSON SWEET POTATO CRÈME BRULEE
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6-8 servings
Ingredients for sweet potato base:
2 sweet potatoes or 1 yam, peeled and cut into 1-inch chunks
1 tablespoon molasses
1 tablespoon honey
1/2 teaspoon vanilla extract
2 teaspoons brown sugar
¼ teaspoon nutmeg
½ teaspoon cinnamon
Ingredients for custard:
1 quart heavy cream
2 vanilla beans, split and seeds scraped
1 cup sugar (½ cup and ½ cup measured separately)
6 egg yolks
1 tablespoon butter
Method:
Boil sweet potatoes until tender and drain. Add molasses, honey, vanilla, brown sugar, nutmeg, and cinnamon. Mash by hand then beat until smooth with an electric beater.
Preheat oven to 325 degrees F. Pour the cream into a saucepan and add the vanilla beans, including the pods. Over medium low heat slowly bring to a boil, then remove from heat, cover pan and set aside for at least 15 minutes to allow the flavors to infuse. In a large bowl, whisk together the egg yolks and gradually add ½ cup of the sugar whipping until you see a change in color. After 15 minutes remove the vanilla pods from the cream mixture. Then slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go.
Lightly grease 6 to 8 four-ounce or six-ounce ramekins. Add even amounts of the sweet potato mixture to the ramekins. Then fill the ramekins each ¾ full with the custard mixture.
Place the filled ramekins in a roasting pan and prepare a bain marie by adding hot water to the pan so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven for 40 to 45 minutes, allow to cool and then refrigerate for at least 2 hours before serving. (You can do this way in advance if you wish.) Just before serving remove from the refrigerator and allow to warm up a little. Then divide the remaining ½ cup of sugar among the ramekins sprinkling some on the surface of each cup of custard. Using a blow torch, melt the sugar to form a crispy sugar “crust” on the top of each. This custard could be served with fruits of the season.
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