Category: Disney Food

Chocolate Hazelnut Beignet

Chocolate Hazelnut Beignet

France EpcotWhile we were in Disney World at the beginning of August, we took some time to stop at the Boulangerie Patisserie in France. While I was there, I got a Hazelnut Chocolate Beignet. I’d show you a picture… but I ate it too fast. If I hadn’t been so hot, I might have gone back and gotten a second one! It was more like a filled donut than what I picture as a beignet, but it was still delicious.

When I came home, I kept thinking about it. And I kept thinking that my grandmother’s donut recipe would probably work really well with a hazelnut chocolate filling.

Really, really well.

So the other day I broke out all the ingredients and made donuts. And you know what? They’re pretty darn close to what we ate there!

How to Make The Beignets

I will fully admit that I did cheat for part of this. My breadmaker has a “dough” setting, and it will mix, knead, and let the dough rise, knead again, and do a second rise. This is great when you’re short and its hard to get enough leverage to knead bread easily on the counters.

Because I also had lots of things to do in the meantime, I scalded the milk and mixed everything into it until it was dissolved and let it cool for a bit. Once it was room temperature, I put my ingredients into the breadmaker, following the methods for my machine (For mine, you have to put all the liquid ingredients in first), and let it run on the bread setting. I did not let it go through both kneading and rising cycles. I stopped it after the first one, because I wanted to cut the donuts out.

Once the dough was ready, I pulled it out and floured the counter and my rolling pin. I will warn you, this makes A LOT of donuts. Like, around 4 dozen regular donuts. I forgot this.

In any case, its easier to divide the dough up into thirds or fourths and roll it out in smaller chunks. Unless you have a really big counter to spread out on, in which case, have at it!

Anyway, roll out the dough to about a quarter inch thick, and then cut it with a 2-3″ cutter (size is your preference). If you want regular donuts, you’ll have to cut out the inside with a smaller cutter. If you want to make these beignets, just leave it in a circle.

I move mine to a cookie sheet sprayed with cooking spray, and cover them with a tea towel. Let them rise for about 45 minutes.

While you’re waiting for them to rise, you’re going to heat up about 3-4″ of oil in a pan, or pull out your fryer. You want the oil to heat to 375 degrees Fahrenheit. I used a clip on thermometer to monitor the temperature. Make sure you’re using canola, peanut, or vegetable oil.

You’re going to gently slide the donuts into the pan, cooking for a couple minutes on each side, until they are golden brown. drain them on racks placed in cookie sheets lined with paper towels, newspaper, or kitchen towels. If you run out of space, you can always just put the towels on the counter and the racks on top, but it means a lot of counter cleaning later. Trust me on that.

Filling the Beignets

Once the donuts are cool enough to handle, you will need to get your jar of Nutella and pop it in the microwave for about 30 seconds, until it is a little more liquid and easier to pour. Make sure you get all the metallic seal off before you put this in the microwave!!!!!

Now, you can just use a round cake decorating tip to fill these, but a cannoli filling tip would be better. It is longer and will get farther into the middle of the donut. You are going to prep a piping bag just like you would for frosting, and pour your Nutella in.

Filling the donuts is easy. You just pop the piping tip into the side of the donut (don’t do the bottom – it will leak out!) and squeeze some Nutella inside. How much is up to you, but at some point it will ooze out around the tip. I recommend squeezing lightly for a count of 1-2-3 and then moving on. You can judge as you go if you’re getting the same amount inside by weight. As you squeeze the Nutella in, the donut will get heavier in your hand. Nutella is rich stuff, and while I love it, sometimes less is more, you know?

Chocolate Hazelnut Beignet

Once you’ve got your donuts made, they’re pretty much ready to go. The one I ate at Epcot was dusted with powdered sugar, and I do think it needs that little extra bit. BUT – these donuts are moist, so I don’t recommend dusting them until you are ready to serve. If you do it earlier and put them in a baggie or container, it will turn to liquid. (which is still tasty, just really sticky and messy)

I recommend using a shaker filled with powdered sugar to sprinkle the beignets once they are on the plate. The hardest part is not eating all of them your self! They’re best when still warm, but they’ll last in an airtight container for a few days. If you and your family can keep from eating them all!

Chocolate Hazelnut Beignet

What do you think? Have you tried the beignets at the Boulangerie Patisserie?

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Chocolate Hazelnut Beignets
Prep Time
1 hrs
Cook Time
30 mins
Total Time
1 hrs 30 mins
 

My grandmother's donut recipe tweaked to try and recreate the amazing beignets from the Boulangerie Patisserie at Epcot!

Servings: 4 dozen
Ingredients
  • 2 cup scalded milk
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup water
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 2 1/2 tsp instant yeast
  • 6-8 cup flour
Instructions
  1. Scald the milk, then add the sugar, butter, salt, and water. Let the mixture cool, and add the eggs, yeast, and flour.

  2. Knead or put in a bread maker on the dough setting and remove after the first knead and rise cycle has finished. If kneading by hand, knead and let rise for 2 hours.

  3. Punch down the dough and roll out to around 1/4" thick. Cut into rounds with a cookie cutter. Let rounds rise for 45 minutes.

  4. Heat oil in a skillet to 375 degrees. Fry donuts until golden brown on each side. Usually 1-3 minutes per side. Remove and let drain on a baking rack.

  5. Fill a piping bag with a cannoli tip or round tip with Nutella. Fill doughnuts with 1-2 tablespoons of filling.

  6. Serve warm, sprinkled with powdered sugar.

table rating
This is a Table recipe – mainly because it requires advance prepping, and a few more steps and ingredients. It’s worth the extra effort!

Chocolate Hazelnut Beignet

Disney World Dining Review: Sanaa

Disney World Dining Review: Sanaa

We’ve just returned from our trip to Disney World! We were there for 5 nights, and we had a great time. I’m jumping ahead a bit, because I have to tell you about the best meal we had while we were there. All of the meals were excellent, but this one – oh, man was it good!

On our trip to Disney World, we designated a “date night” since we took both sets of parents with us. For our date meal, my husband and I decided to try Sanaa at Disney’s Kidani Village.

Oh. My. Goodness. This was one of the best meals EVER.

First, the restaurant is really lovely. The decor is beautful, and I loved all the lanterns and light fixtures. The windows (though we weren’t seated in front of one) look out onto the savannah in front of the villas. There were giraffes, wildebeasts, cranes, and more out! Our server was fantastic, and took time to make sure she answered any questions we had, and explained what we could get on the Disney Dining Plan. She was awesome!

The hostesses were even lovely enough to pose with Supermouse (he’s my little stuffed mouse who is as old as I am and has always traveled with me) for me on our way out.

The staff were all very friendly and kind, and our server was excellent.

But the food…. oh, the food!

Sanaa Bread ServiceEverything you’ve heard about the bread service is true. It was WONDERFUL. It comes with 3 fresh made naan breads, as well as two types of roti, which had a savory “spread”/herbs inside.l All three were delicious on their own, but they are serviced with 9 accompaniments, ranging from spicy to a yogurt raita. I was a fan of the tomato chutney, garlic pickle, and hummus. My husband pretty much wiped the tamarind sauce bowl clean, and he took care of tasting the spicy ones.

I also ordered a mango lassi smoothie, which was excellent. Since we were also celebrating his birthday, my husband ordered a white sangria – which came complete with a celebratory blinking ice cube.

Sanaa white sangria Sanaa Mango LassiWe ate our way through the bread service, and then our meals came out. He ordered the Braaivleis – a South African sampler plate. It came with pork, lamb, and a sausage, with mashed potatoes and a season salad. He wasn’t fond of the salad, but there wasn’t a scrap of meat left on his plate! I tasted a bite of each of his as well, and they were quite delicious. I’m not a huge fan of lamb, but it was cooked perfectly, and the sauce on the meat was tasty and helped cut through the fattiness I always associate with lamb.

Braaivleis - South African Braai Sample Plate

I had the Butter Chicken with Rice and Lentil Dhal. It was also amazing. The butter chicken is served in a thick, creamy sauce that has a great blend of spices and reminded me a bit of curry in terms of complexity and texture, but it was a different flavor. The rice was the perfect accompaniment, and the lentil dhal, with a mixture of tomatoes, onions, split peas, lentils, and spices, was also extremely tasty. I wasn’t sure how they would go together, because you choose your side with this particular menu item, but the flavors did not overpower or conflict with each other.

Sanaa Butter Chicken

After we had both cleaned our plates, there was dessert. At this point, I had already eaten too much. I figured I’d order dessert (we were on the Disney Dining Plan, so it came as part of the meal) and just taste it. You know, for research purposes.

I was so foolish to think that dessert would be any less delicious than dinner.

My husband ordered the Kenyon Coffee Petit Entremet. Basically its a coffee and chocolate mouse dessert. Our server made it even better by having the Happy Birthday added on! It was smooth and rich an luscious. I’m not a fan of chocolate mousse, but I struggled through a bite. My husband is not a big dessert eater on a good day, so he only ate about half. Then he went back and finished off the bread service, because he was so in love with that!

I had the Kheer – a coconut rice pudding that was supposed to come with a cashew peach streusel. However, I just cant’ stand peaches, and our waitress just brought it out with a mango sauce. Together, it was AWESOME. The texture was thick, creamy, and unlike any rice pudding I’ve ever had. I thought I’d have just a few bites. Five minutes later, it was all gone. And if I could have fit more in my belly, I might have ordered a second one!

Sanaa Kheer

Overall, I can’t say enough good things about Sanaa. The service was fantastic, and the food was awesome. The only reason I can see someone deciding they do not want to eat here would be if you have a very picky eater who is unwilling to try some new things (and even then, I think they could probably find something).

I was actually really surprised that during the time we were there, there were several empty tables. It is the only Disney restaurant I can think of where there were empty tables during our whole meal. Now, we chose to have a 5:10 pm reservation, so I know we were a little early, but it was unusual. It was a quiet restaurant, and I think it would be good for families or couples.

If you ever get the chance to go here, TAKE IT! I will be coming back on our next trip, and dragging everyone who comes with us along!

Have you eaten here? What did you think?

 

 

“VeraVise
check out the #mousefanmondays tag for more Disney content from around the web!
Belle’s Beef Ragout – Disney Inspired Recipe

Belle’s Beef Ragout – Disney Inspired Recipe

For the next recipe on the blog, I thought I’d go with one straight from “Be Our Guest” from Beauty and the Beast – Beef Ragout! My version is an easy, slow cooker recipe that provides a hearty, tasty meal at the end of the day. You could easily put all the ingredients for this in a gallon freezer bag and then dump it in the crock pot in the morning before work as well.

The first thing you’ll need is a beef roast. You can use any kind you like – I used a london broil because I already had one in the freezer. I’m all about using what I’ve got before I go out and buy more things. You’ll also need tomato paste, garlic, oregano, basil, diced tomatoes, beef broth, safe, thyme, celery, carrots, onion, bay leaves, a bell pepper, red wine, rosemary, and beef.

Ingredients for Belle's Beef Ragout

Here’s where this recipe gets to be great – you have some prep work ahead of you. But don’t let the ingredient list or the chopping needed throw you off. Once you do that, you just have to dump everything together in your slow cooker, and then walk away. It makes this super easy!

Pull out your onion and dice it, then put it in the slow cooker. Mince your garlic, add it in. Peel and chop the carrot. You can dice it fine, but I did pretty good sized slices. It’s going to be in the slow cooker all day, so bigger chunks will hold up a bit better. Then, you guessed it, throw it in. Dice up your pepper and celery and put those in as well. I prefer red because I like the taste better, but you can use any color of bell pepper you like. For that matter, you could use any type of sweet pepper you wanted. Whatever makes you happy will work. We’ve got Jimmy Nardello peppers growing in the garden right now. If I make this again when they are ripe, I’d just use those.

Once everything is diced and in the slow cooker, add the other ingredients. I had rosemary and sage in the garden, so I used fresh and chopped it up fine. If you don’t, just use about half as much dried. Any herb dried has a more intense flavor, so you won’t need as much. I also used homemade beef broth, but you could easily use canned/boxed stock, or you can add bouillon cubes with the appropriate amount of water. If you’re going that route, just check the bouillon cubes to see what it says about how much water and cube to use. Also, and you probably know this by now, make sure you use a wine you’d drink. If you don’t like it to drink, you probably won’t like it to eat either. If you don’t want to use wine, just leave it out. It isn’t a problem. (though I do think it tastes a little better)

I like to give it a good stir once everything is in, and then add the beef. Make sure you get it down so as much of it is in the mixture as possible. I tend to flip the beef over in the pot to make sure it’s coated in the rest of the ingredients.

Put it on low and let it cook for 8 hours. When you come back at the end of the day, the beef should be falling apart and there should be a thick, lovely sauce made for you! Then, cook up some egg noodles to use as the vehicle for this ragout! If you remember, you can try to fish out the thyme stem and bay leaves. I never do. I always warn people they might get it in their bowl, and move on. No one has complained yet!

Belle's Beef Ragout

I’m pretty sure Belle couldn’t have resisted this if they’d put a bowl in front of her!

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Belle's Beef Ragout
Prep Time
10 mins
Cook Time
8 hr
Total Time
8 hr 10 mins
 

A delicious, easy slow cooker meal inspired by the song "Be Our Guest" from Disney's Beauty and the Beast.

Servings: 8
Ingredients
  • 1 large sweet onion, diced
  • 2-3 cloves garlic, minced
  • 3 T butter
  • 1 1-2 lb beef roast (london broil, round, etc)
  • 2 bay leaves
  • 1 sprig fresh rosemary, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 1/2 - 2 cup carrot, sliced
  • 1 large bell pepper, diced
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1/3 cup red wine
  • 1/3 cup beef broth
  • 3 T red wine vinegar
  • 2-3 leaves fresh sage, chopped
  • 1 sprig fresh thyme
  • 1 rib celery, diced
Instructions
  1. Chop all vegetables and place in slow cooker. 

  2. Add in all other ingredients except beef and stir to combine.

  3. Add beef, and cover. Cook for 8-10 hours on low.

  4. Serve over pasta and enjoy!

Belle's Beef Ragout

Chien-Po’s Tofu Bowl

Chien-Po’s Tofu Bowl

This post may contain affiliate links, and purchases made by using these links will provide me a small commission that will go toward the maintenance of this site.

We were watching Mulan the other night, and the scene at the beginning where Mulan is making her first appearance as Ping came onto the screen. Yao is calmed by Chien-Po, who picks him up and chants something that sounds like a string of nonsense, but a few words are recognizable. The only one I really heard, however, was “tofu.”

Did I mention I was hungry when I started watching this?

I lived for the first two years of college on tofu and bad cafeteria pizza. While I don’t eat pizza much anymore, tofu has stuck with me. Add to it that one of my roommates through college was Japanese-American and from Hawaii… we ate a lot of tofu. One of the things I liked was Ma Po Tofu. But I didn’t have any mix, and short of ordering it online, there’s nowhere here to buy it.

So I decided, as I watched Mulan, that I could take the same basic concept and create my own dish. Thus, Chien-Po’s Tofu Bowl was born!

If you are a vegetarian or vegan, you can easily substitute veggie meat in this rather than including the ground meat. Regardless of your food preferences, I would recommend two things for certain – serve this with plain white rice, and make sure you use extra stock. You can add cornstarch or arrowroot powder to the sauce to thicken it if you want, but if you let this reduce too much, it will be REALLY salty. The soy sauce and black bean sauce are pretty salty on their own – reduced down they can be too much.

First, chop all the veggies. Don’t be like me and pull things out and try to prep as you go. It usually slows things down and something might burn. I’m getting better about prepping first, and I have to tell you it really makes things easier. When you’re chopping your onions and peppers, I would recommend a pretty fine dice. Then again, I am one of those weird people who doesn’t like huge chunks of veg in my dish. If you don’t have a problem with that, you can just rough chop them. Whatever makes you happy. It may change how long they need to saute and soften a bit, but you can judge that. I trust you.

Once everything is prepped, heat your olive oil in a big non stick pan. It is better to have too big a pan than not big enough. After you get the tofu in and you try to stir it around, you don’t want to have to worry about flipping it all over the stove. Not that I’ve done that or anything.

Chien Po Tofu Bowl Onions and Peppers

Once you’ve got the oil heated, dump in your onions, peppers, and garlic. Continue to saute these for about 10 minutes, or until the onion is translucent and softened a bit. After it hits that point, add in your ground meat and brown it off. When it is cooked through, drain off any excess fat.

Next add your sauces, broth, and seasonings. Don’t add any extra salt! You don’t need it. Trust me. After you have everything in, make sure everything is well combined and the broth is simmering. Let it cook for a few minutes. While its doing its thing, drain your tofu and cut it into small cubes. You can do big ones if you like, but when I did it the first time, I found the big ones had a tendency to end up a little torn if you weren’t paying attention when stirring them in.

Put your tofu in the pan and gently stir it into the sauce. You want to make sure its coated in sauce. Let it simmer for a few more minutes. You don’t need to cook the tofu, but you want to give it a chance to absorb some of the sauce flavors and warm up.

Chien-Po's Tofu Bowl

Once its done turn off the heat, and get your bowls of white rice ready. Serve some of the tofu mixture right over top. If you don’t own a rice cooker, I highly recommend them. I always manage to screw up rice made in a regular saucepan. Its either not done all the way through, or its stuck to the bottom of the pan. With the rice cooker, I don’t have those issues, and its relatively inexpensive. As a bonus, the one I bought also comes with a steaming tray that fits over the top.

 

 

Chien Po's Tofu Bowl

 

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Chien-Po's Tofu Bowl
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Ingredients
  • 1 lb ground pork, turkey, or beef
  • 1 block firm or extra firm tofu (usually 12-16 oz), drained and cubed
  • 2-3 tbsp olive oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 3 tbsp black bean garlic sauce
  • 1 tsp ginger
  • 1/2 c chicken or beef broth, or veg stock
  • 4 tbsp soy sauce
  • 1 tsp sugar
  • 2-3 tbsp sweet thai chili garlic sauce
Instructions
  1. Chop and mince all ingredients. Heat olive oil in a large, nonstick skillet over medium heat. When oil is hot, add onions, peppers, and garlic.

  2. Saute until onions become soft and translucent, around 7-10 minutes. If it looks like it needs more liquid, add a few tablespoons of broth to the pan.

  3. Add your ground meat and brown off the meat. Drain off any excess fat.

  4. Add in all the spices and sauces, and allow to simmer for 1-2 minutes. Add in the tofu and gently stir into the mixture.

  5. Cook for another couple of minutes, until the tofu is warm and well coated in the sauce. 

  6. Serve over rice. 

chien-po tofu bowl

Louis’ Favorite Chicken Gumbo – Princess and the Frog Inspired Dinner!

Louis’ Favorite Chicken Gumbo – Princess and the Frog Inspired Dinner!

After watching The Princess and the Frog the other night, I had the urge to try to make something more like what Tiana would cook in her restaurant. I ruled out beignets (at least this time) because I didn’t have the time, and while I love a good pastry, I don’t need to eat a million of them. So instead, we decided on chicken and sausage gumbo.

This version I created from several recipes I’ve found online and in cookbooks. If I had to tell you one specific recipe it was adapted from, I’d say probably Emeril’s – but it was more than just one! I bought file powder months ago with the intention of making gumbo, so the research had already been in the works. This evening just seemed to be the ideal time to try it!

I went out with my list of ingredients and picked up the few things I needed. Mostly it was the andouille sausage and peppers. I like red bell peppers better than green, so I almost never have those on hand. But I was warned in the past by friends that red wouldn’t taste the same in the “trinity” of onions, celery, and peppers, so I wanted to make sure I bought the right thing!

Now, before we get into making this, I must give you one disclaimer – I have no connections to Louisiana (outside of a few friends) and I’ve never been there. So I fully admit that this may not be “true” Louisiana gumbo – its just my take on the dish. I’ve tried to do it justice.

Onto the process – the first thing you want to do is chop up all the vegetables and pull out all the spices. I had plans to take lovely pictures of all the ingredients all lined up, but I made this and had to empty the spice cabinet to find a couple things and it kind of looked like my kitchen exploded. So I didn’t. I’m sorry.

Once you have all of that together, you are going to pull out a big stock pot and put it over medium-high heat. I also like to put the chicken stock into another pot on the stove to heat – putting hot liquid in the pot really helps, rather than cold. It isn’t mandatory, but I would encourage you to try it!

The first part of this recipe is getting the roux made and to the proper color. A roux is simply a mixture of flour and fat that you whisk together and cook to get the flour taste out, and toasty flavor in. Depending on how long you cook it, and the color it turns, the flavor can be mild or seriously nutty. Its other purpose, and probably the biggest purpose, is to thicken whatever you’re putting it in.

For this recipe, I used bacon drippings that I had in the fridge. Not exactly low-cal, but its BACON. How can this possibly be wrong? Anyway, you’re going to put a whole cup of it (I didn’t have quite enough, so I added a little butter – bacon and butter. Yum.) in your pan and let it melt. When it is completely melted, you’re going to whisk in a cup of flour. You want it smooth, and you’re going to continue to whisk it until your roux turns a nice chocolate brown. At first you’ll think that it will NEVER change color. But once it starts, it goes fast! When you are doing this part, don’t answer the phone or wander away from the pot. The second you do it will turn black, and that’s not a good thing. If it gets black flakes in it, its burnt, and you’ll have to throw it all out and start over. No one wants that!

Once that’s done, you can ditch the whisk and use a wooden spoon. Grab your diced veggies, because now you need to add your “trinity” – the green pepper, onion, and celery. Let it cook for a few minutes (about 5) stirring it often. Then dump in the sliced andouille. At this point, it should smell pretty good. Next, add your spices.

I will caution you about one thing – I marked the cayenne pepper as optional. I am a total wuss when it comes to hot things. I’ve gotten better since I got married because my husband likes spicier dishes. But I haven’t got a lot of heat tolerance. I would recommend holding the cayenne until the end, when it has had a chance to cook and you can taste it. I forgot that creole seasoning has cayenne in it already. So when I added everything in mine, I realized it was a teeny bit more spicy than I intended. It was still good, and I could eat it, but I figured I’d warn you.

Either way, stir in the spices before you add the liquid, because it lets them get a little bit of heat on them and can toast a bit. Just stir them in for about a minute, and pour in 3 quarts of chicken broth, the sugar, and the Worcestershire sauce. Stir this until the mixture is smooth and there aren’t any lumps.

Add the chicken, which you’ve cut into 1-2 inch pieces, and stir. You can use breast or thighs. Many people recommend thighs, but to me it is a personal preference. I don’t really like dark meat, so I chose to use breasts. It worked just fine. Once you stir those in, put it on a low simmer and let it cook for about 45 minutes.

At the end, taste it, add your vinegar and a couple extra teaspoons of file powder, and the cayenne (if you want it), and let it cook a few minutes more.

Then just serve this over white rice, and enjoy! If you try the recipe, I’d love to hear what you think!

*Please be aware that this post contains affiliate links. By clicking on any of these links and purchasing the product, I receive a small commission from the company.

Louis' Favorite Chicken Gumbo

table rating
This is a Table recipe – mainly because it requires advance prepping and the grill. Its worth the wait though!
Louis' Favorite Chicken Gumbo
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Louis' Favorite Chicken Gumbo
Prep Time
30 mins
Cook Time
1 hrs
Total Time
2 hr 15 mins
 
This recipe is adapted from several I've seen, including Emeril's. It was inspired after watching Princess and the Frog!
Course: Main Dish
Cuisine: Movie Dishes
Servings: 6 people
Author: cookwcharacter
Ingredients
  • 1 c bacon fat/oil/butter
  • 1 c flour
  • 1 large green bell pepper, diced
  • 1/2 large white onion, diced
  • 1 stalk celery, diced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken breast, cut into 1" chunks (you can use thighs if you like.)
  • 3 qt chicken stock
  • 1/2 tsp thyme
  • 1 heaping tsp creole seasoning
  • 1/4 tsp ground black pepper
  • 2 cloves garlic, minced
  • 3 bay leaves
  • 2 tsp gumbo file powder
  • 1 tbsp sugar
  • 2 tbsp worchestershire sauce
  • 2 tbsp apple cider or red wine vinegar
  • 1/2 tsp cayenne pepper (optional)
Instructions
  1. Put your butter or bacon fat into a heavy stockpot. When it has melted, whisk in your flour until it is smooth. Over medium to medium high heat, continue to whisk this roux until it is a chocolate brown color.
  2. Add your onion, celery, and pepper to the mix and turn down the heat to medium low. Cook the mixture for around 5 minutes.
  3. Add your sliced sausage to the pot and cook for a few minutes. Next add all the spices (except the 1/2 tsp cayenne) and stir them for a minute or two to heat up and toast a bit.
  4. Add the chicken stock, stirring constantly until most of the lumps are gone.
  5. Let the mixture simmer on the stove for around 45 minutes. Near the end, add the vinegar, and the extra 1/2 tsp cayenne (if desired). At this point you will also add another 2 tsp of file powder, if you taste the gumbo and decide it needs a little more flavor.
  6. Pour over rice and enjoy!
Pepper Pot Pork Chops

Pepper Pot Pork Chops

This afternoon I decided it was time to try another grill recipe. Since I found two lovely butterfly pork chops at the store the other day, I went on the hunt for a recipe on my list of recipes to attempt – and came across Pepper Pot Pork from Boma! So far, all the things I’ve made from Animal Kingdom restaurant recipes have been awesome. Pepper Pot Pork was not a disappointment!

The original recipe calls for a pork roast and its cooked differently. There are also some differences in the seasonings. But this recipe was really delicious and perfect for the grill on a warm spring evening. (Though it was pretty hot today – we’re quickly working at skipping spring and heading straight for summer!)

The first thing you need to do is pull out a bowl or (my preference) a resealable gallon baggie, and mix up the marinade. This part is easy. Just dump all the ingredients into the bag and then add the pork chops. You can mix it separately in a bowl and pour it in, but this works just fine. I made sure I massaged the pork chops a bit to distribute all the spices and make sure they were covered, but that’s as much fussing as you need to to.

Once its in the marinade, put it in the fridge and leave it for anywhere from 2-4 hours. I recommend putting that baggie down in a bowl, just in case, but its up to you. I only needed the bag to leak once to make me err on the side of caution. No one wants to clean marinade and meat juice from the fridge. Seriously.

So you’ve got a couple hours to kill. Read a book, watch a movie, do something productive. Take a nap. Whatever. When the time’s up, you’ll need to prep your grill, as well as your sauce.

The sauce is also pretty easy – don’t let me list of ingredients throw you off. Just dice your onions and peppers, put your olive oil in the pan and saute them until they begin to get a little tender – anywhere from 5-10 minutes. Once that’s done, you just add all the rest of the ingredients. Make sure all the spices are well mixed in, and let it come to the boil. Once it does, turn the temperature down to medium low and let it simmer for 5-7 minutes. Don’t let this reduce too much – you’ll run out of sauce!

Once its has simmered, you’re going to make a cornstarch slurry – a tablespoon of cornstarch in a couple tablespoons of water or cold stock. Mix it until its smooth, and then pour in about half. Make sure you mix it as you pour it into the pan. At this point, you can add more cornstarch for a thicker sauce, or leave it as is. The thickness is all personal preference! Once you have your cornstarch mixed in, cook about two more minutes and then remove from the heat.

While your sauce is cooking, you’re going to grill the pork chops. I made this with butterflied pork chops and they worked beautifully. There are only two in this recipe, but if you need more, just adjust the amounts as you need to. Its pretty easy to double or even triple it, and it should work out just fine.

I serve this with rice made with vegetable stock, because if I can use flavor instead of water, why not? There is a lot of flavor going on here, so you don’t need seasoned rice. (Though if you want to, do what makes you happy!)

I’m enjoying the grilling part of these recipes because my husband is the grill master (so he’s in charge of cooking that part) and because there is one less dish for me to wash when its all over. Priorities, right? 😉 But whether it is grilled or cooked on the stove top, the flavors are fantastic!

This recipe does differ from the original, which you can see at AllEars.Net if you like. All the same, its a really tasty recipe. I hope you try it, and if you do, I’d love to hear what you think!

Disney Pepper Pot Pork Chops

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Pepper Pot Pork Chop
Prep Time
30 mins
Cook Time
20 mins
Total Time
4 hr 50 mins
 
Adapted from the Pepper Pot Pork recipe from Disney's Boma.
Course: Main Dish
Servings: 2 people
Author: cookwcharacter
Ingredients
Marinade
  • 1.5 pound butterfly pork chops
  • 1/2 c soy sauce
  • 1 tbsp brown sugar
  • 1/4 tsp ground black pepper
  • 1/4 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp sweet chili sauce
Sauce
  • 1 c chicken stock
  • 1 c vegetable stock (you can just substitute 2 c chicken stock)
  • 1/4 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1 tsp sweet chili sauce
  • 1/4 c soy sauce
  • 1 tbsp sugar
  • 1 diced bell pepper (I prefer yellow or red, but any color is fine)
  • 1/2 diced sweet onion
  • 1/4 tsp ground ginger
  • 1 tbsp cornstarch (Hold until the end, then mix with 1 1/2 - 2 tbsp water)
Instructions
Pork Chops
  1. Combine all the ingredients in a gallon resealable baggie. Add pork chops and massage marinade in, making sure that spices and sugar are well mixed.
  2. Place in refrigerator for 2-4 hours. When the time is up, you'll cook the pork chops on a grill, or saute in a pan. Either way, you'll want to cook to an internal temperature of 160 degrees.
  3. Take off heat and allow the pork chops to rest for 5-10 minutes.
Sauce
  1. Dice onions and peppers together, and saute in a non stick skillet in about 1 tablespoon of olive oil. Cook these for around 5-10 minutes, until they begin to soften.
  2. Add in the remaining ingredients for the sauce, except the cornstarch slurry. Allow to come to a boil, turn the heat down to medium low, and simmer 5-10 minutes.
  3. Add the cornstarch slurry, stirring in until you reach the consistency you like. Start with half the mixture, and add more as you need.
  4. Cook 1-2 minutes longer, then remove from heat. Serve with pork and enjoy.