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Narcoossee's: Scalloped Potatoes

Scalloped Potatoes

Narcoossee's at Disney's Grand Floridian Resort

Yields: 12 servings

3 pounds Idaho potatoes, peeled and chopped
3/4 quart heavy cream
1/3 pound Asiago cheese, grated
1 1/2 ounces Parmesan cheese, grated
1 1/16 ounces shallots, diced
1/2 ounce garlic, minced
7/8 ounce roasted garlic, pureed

Mix shallots, garlic and parmesan cheese with heavy cream. Add peeled and sliced potatoes to cream mixture. Pour mixture into greased cake pan and cover with parchment paper and top with aluminum foil. Bake for 45 minutes at 400 degrees. Uncover and top with Asiago cheese and brown the top until cheese is melted.

Narcoossee's: Caesar Salad


A Caesar Salad as it appears on the table at Narcoossee's Restaurant

Caesar Salad Dressing

Narcoossee's, Grand Floridian Resort

Batch recipe from kitchen. In brackets is a scaled down version.

1 ounce Anchovy fillets
1 1/2 ounces lemon juice
2 teaspoons garlic
1/2 cup egg yolks
1 tablespoon red wine vinegar
9 1/4 ounces olive oil
3 tablespoons Parmesan cheese
3/4 teaspoon Dry mustard powder
1/2 teaspoon salt
1/4 teaspoon pepper

Puree the garlic and anchovy until smooth. Beat yolks in the Hobart mixer until thick. Add the garlic/ anchovy mixture to the eggs and mix well. Add mustard powder. Slowly add oil. After oil, add the vinegar and lemon juice. Add cheese and season to taste.

Narcoossee’s: Scallops in Papillote


Scallops in Papillote

Narcoossee’s at Disney's Grand Floridian Resort

24 ounces large scallops
8 stems fresh sage
1 pound cooked Kamut
1 medium tomato
1 pound spinach, sautéed
4 ounces crimini mushrooms, sliced
8 ounces fresh haricot verts
4 ounces garlic cloves, browned

In a piece of parchment paper layer from the bottom to the top as follows: Kamut, spinach, mushrooms, tomato, haricot verts, garlic, sage, scallops. Wrap very tightly. Bake at 400 degrees for 15 minutes and serve hot.

Narcoossee’s: Fish Chowder


Fish Chowder

Narcoossee’s at Disney's Grand Floridian Resort

1/4 cup safflower oil
1 large sweet onion, diced
1/2 cup carrots, peeled and diced
1/2 cup celery, diced
1/2 cup potatoes, diced
1/2 pound tuna filet, trimmed and diced
1/2 pound salmon filet, trimmed and diced
1/2 pound white fish, trimmed and diced
1/2 pound Langostino lobster
1/2 cup brandy
1 cup lobster stock
1 cup heavy cream
1/2 teaspoon Old Bay seafood seasoning
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 cup tomato paste
1/4 teaspoon paprika
2 tablespoons butter, melted
2 1/4 tablespoons flour
1 tablespoon garlic puree

Heat safflower oil in the kettle. Add onions, carrots, celery, potatoes and season with salt and pepper Cook until onions are translucent. Add diced fish and cook through. Deglaze with wine and reduce. Add brandy. Simmer for a few minutes. Add lobster stock, heat to a simmer. Add Old Bay seasoning, cayenne pepper,  black pepper, tomato paste, paprika, and heavy cream. Heat until simmer yet again.
Reduce for 30 minutes and add diced lobster meat. Make roux out of butter and flour. Add roux to the chowder and mix carefully. Simmer for 1 hour.


Narcoossee’s: Crab and Butternut Squash Soup


Crab and Butternut Squash Soup

Narcoossee's at Disney's Grand Floridian Resort

Yield: 8 (6-oz.) servings

2 tablespoon butter
4 ounces onion, diced
2 tablespoons minced garlic
fish or lobster stock
1 pound butternut squash (skinned, seeded and diced)
2 tablespoons flour
1/2 cup milk
1 teaspoon Thai curry paste
1 teaspoon  salt
8 ounces blue crab, canned
1 cup heavy cream

In saucepan, saute onions and garlic in the butter. Add stock and squash and cook until squash is tender. Puree in blender or food processor, return to saucepan and add heavy cream. Mix flour and milk together, add to the squash mixture and let thicken. Add curry paste and season with salt and pepper. Add crab meat before serving.


Cooks Note: different squash or even pumpkin can be substituted. You can add shrimp and lobster instead of crab.


Narcoossee's: Almond Crusted Cheesecake


This dish is served with whipped cream and a cherry sauce.

Almond Crusted Cheesecake 

Narcoossee's at Disney's Grand Floridian Resort

30 ounces cream cheese
7 1/2 ounces sugar
2 ounces sour cream
4 ounces whole eggs
1/4 ounce almond essence
2 ounces heavy cream
1/4 sheet yellow cake or 1 layer of pie dough
15 ounces whipped cream
7 1/2 ounces sugared almonds
1 ounce chocolate dust, for garnish
2 1/2 ounces semi sweet chocolate, for garnish
10 ounces white ganache, for garnish

Grease individual molds. Roll out pie dough or cut cake 1/4 to 3/4 inch thick and line bottom of the molds. Combine cream cheese and sugar in a mixing bowl. Mix until smooth. Blend in eggs and almonds. Mix until smooth. Pour mixture into molds. Bake in a water bath at 300 degrees for about 2 hours, or until filling is set.  Serve cold and top with sugared almonds and other garnish items prior to serving.

Narcoossee's: Crispy Crab Cakes


Crispy Crab Cakes

Narcoossee's at Disney's Grand Floridian Resort

Yield: 20 servings at 2 ounces per serving

3 pounds regular lump crab meat
2/3 cup mayonnaise
4 tablespoons pasteurized egg yolks
4 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 tablespoon Worcestershire sauce
1/2 tablespoon parsley, finely chopped
1 cup cold water
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons salt
1 tablespoon Old Bay seasoning
1 tablespoon chives
10 ounces sourdough bread crumbs, crust removed

Combine all ingredients in bowl except for the cold water and lump crab meat.  Add the cold water to loosen the mixture. Fold in the lump crab meat and form into 2 ounce patties. Pan fry patties in a small amount of oil and finish in the oven at 350 degrees for 5 minutes. Serve with Roasted Corn Relish.

Roasted Corn Relish:
3 pounds corn on the cob
1 teaspoon chopped garlic
1 tablespoon olive oil, for corn preparation
1/2 pound poblano chile peppers, minced
1 pound red peppers, 1/4 inch diced
1 pound red onions, sliced, grilled and diced
2 tablespoons pasteurized key lime juice
1 teaspoon white balsamic vinegar
1 cup olive oil
salt and pepper, to taste

Shuck the corn and remove all the silk. Wash the corn well, drain and air dry. Rub the corn with garlic and olive oil. Season the corn with salt and pepper. Grill the corn and set aside to cool.

Grill the red onions, cool and dice. Dice the red peppers and mince the poblano chile peppers. Cut the kernels off the cooled corn and mix all ingredients together. Serve with Narcoossee's Crab Cakes, if desired.