Tag: grill

‘Ohana Grilled Chicken

‘Ohana Grilled Chicken

This is the last of the recipes I’m posting from the Moana dinner and movie party – but don’t think its the “least” of them! This is a great recipe, and is one of the ones given to my mom when we asked on our first trip ever.

We’ve made this MANY times over the years since then, and I must admit that there is one drawback to this recipe – it really has to be grilled. I’ve tried to bake it, saute it and everything in between, and it just doesn’t taste as good unless you grill it. Somehow, it needs that extra boost to be all it can be.

With that being said, don’t skip the recipe! Just save it for a nice day and a hot grill. The chicken (or you could do pork) will need to marinate for two to three days, and I do strongly suggest you actually follow that for this one. It needs to soak in and really do its work. The chicken will be tender and moist if you give it time!

Ohana Grilled Chicken

The recipe itself is super simple. First, you need to use a blender or food processor. A whisk won’t cut it here, because you’d be whisking for days. So pull out the food processor and then gather your ingredients. You’re going to dump the garlic, malt vinegar, lemon juice, Tabasco, salt, pepper, and brown sugar all together. Put the lid on, and measure out your olive oil into a container with a pour spout. Then slowly drizzle it in as you run the food processor. You want the mixture to form an emulsification (hence the reason you need the food processor). Don’t panic when this comes out! It is not a thin marinade – it will come out pretty thick. This is good, because it really sticks to the chicken well.

Now, put your chicken in a bowl or a resealable bag (in a bowl), and pour about half the marinade in with it. Seal the bag, getting as much air as you can out without making a mess. Then leave it in the fridge for 2-3 days. The leftover marinade needs to go into a container and then into the fridge. You’re going to use this to baste the chicken as you grill it later.

Once your 2-3 days have passed, fire up the grill and get the chicken cooking. As it cooks, baste it liberally with the reserved marinade. Once it has reached an internal temperature of 165 degrees, pull it off the grill and let it rest for about 10 minutes.

In the restaurant, they serve the chicken with dipping sauce. I don’t have the copy of the peanut sauce – somewhere in the last move it was lost! But I’m going back to ‘Ohana in a few months.  While I’m there, I’ll get that recipe and post it! Until then, I’d suggest using the one found at AllEars.net. I’m pretty sure its the same one.

The pictures for this really don’t do it justice, but when the chicken was taken off the grill, I didn’t get to the camera before the guests got to the chicken…. so the photos were taken quickly with what I could rescue briefly!

Ohana Grilled Chicken

I hope you try this, and if you do, please let me know how it goes! Have you had this before? Been to Ohana? What did you think?

table rating
This is a Table recipe – mainly because it requires advance prepping and the grill. Its worth the wait though!
Print
'Ohana Grilled Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Given to me over 10 years ago at Ohana, its as good now as it was then!

Servings: 8 people
Author: cookwcharacter
Ingredients
  • 2 tbsp garlic, minced
  • 1/4 c malt vinegar
  • 1/4 c lemon juice
  • 3 dashes Tabasco
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 c light brown sugar
  • 1 c olive oil
Instructions
  1. Put all of the ingredients, except the olive oil, into a food processor.

  2. Slowly pour the olive oil into the processor as it is running, forming a thick emulsification.

  3. Put the chicken into a resealable plastic bag or container. Pour half of the marinade over the chicken. Save the rest in a container.

  4. Let chicken marinate for 2 to 3 days. 

  5. When ready to cook, heat grill and grill chicken until the internal temperature reaches 165 degrees Fahrenheit. Use the saved marinade and baste the chicken frequently while grilling.

  6. Remove chicken from heat when done and let rest for 10 minutes. Enjoy!

Ohana Grilled Chicken

‘Ohana Grilled Shrimp

‘Ohana Grilled Shrimp

This past weekend, we had friends over for a Moana dinner and a movie party. Like any good party (or at least the ones at our house) there was a lot of fabulous food! We tried to keep with a Polynesian theme for all the dishes, and it was a hit!

We started with an easy salad – my garden isn’t producing lettuce, so we had an easy bagged salad, with homemade croutons and Honey Lime Dressing. The recipe for the dressing actually came from the Polynesian Resort’s ‘Ohana restaurant on my first trip to Disney World with my parents back in high school! When we ate there, we all LOVED the food. My mom took a chance and asked our server for the recipe. We were all thrilled and surprised when the server came back with printouts of all the ones we asked for!

Back to the party – we made the dressing, and we made rice, and we made three different main courses. There was ‘Ohana Shrimp, ‘Ohana Chicken, and Boma Marinated Flank Steak. I will be the first to point out that the steak is not even close to the Polynesian theme. But its DELICIOUS, so we made it anyway. It was the last thing off the grill, after we’d eaten most of the chicken and shrimp, and people said they would just try a bite, but they were stuffed. We also made the Maui Wayfinder Sunrise, which is quite a tasty way to start off the evening, and Bananas Foster Cookies for dessert!

There was only a quarter of it left when I turned around later.

But we aren’t talking about beef. In this blog post, you’re going to find the recipes for the ‘Ohana shrimp. We made this for three reasons: it fit the theme, one of our friends is a vegetarian (pescatarian, I suppose, if you want to get technical), and because it’s just YUMMY.

Ohana Grilled Shrimp

The recipe says to marinate the shrimp for two days. We have made this and barely marinated it, marinated it for a couple hours, and for this particular meal, for the full two days. The taste is awesome, no matter which way you do it. If you want them really spicy, then marinate them for two days. That was the biggest difference I noted. The longer it sits, the more spice it picks up. And for the record, I don’t really eat spicy, but I can handle this, so it’s not going to leave tears running down your face and smoke rolling out your ears.

I recommend putting this in a plastic resealable bag (and then in a bowl. I’ll say it every time.) for easy clean up. You can also pour off a cup or so before you put the shrimp in and save it to baste them with. I frequently make this in a skillet rather than the grill and just pour a little of the marinade in to help make a sauce.

You will need to either make this in a food processor or a bowl and then pour it into the bag. The directions from the original recipe say to whisk it together in a bowl. But I already had the food processor out for the Ohana chicken, so I just pulsed it a few times in that. I’d probably do it again that way, just because it was so easy.

Gather your ingredients. I chose not to use hot garlic chili sauce and regular garlic chili sauce both. Instead, I just used the regular garlic chili sauce and used a little more than originally called for. I have significantly scaled back the amounts of ingredients, because it made a TON of marinade, and unless you’re making several pounds of shrimp, you just don’t need that much.

Anyway, put your garlic chili paste, finely minced ginger, garlic, honey, salt, and pepper in your bowl or food processor. Add the oil in a thin stream, whisking well or keeping the food processor going until all the oil has been blended in.

Then put your shrimp in the bag and pour over the marinade. I used 25-30 size shrimp, and got them peeled and deveined. You could get shrimp still in the shells, but I wanted to keep the mess to a minimum. That is up to you! I try to seal it with as little air as possible (without making a huge mess), and then put it in the fridge. As I said, the recipe says two days. I say anywhere from 2-4 hours to 2 days, depending on what you want. It’s really convenient to be able to start it the day before a party, because it cooks quickly and you can get things made in advance to alleviate some stress the day of.

Ohana Grilled Shrimp

Then you can either sauté the shrimp in a skillet, or put the shrimp on the grill. I’d recommend a grill basket or skewers if you go the grill route, as it will make life a lot easier.

Either way, the hardest part about this dish is keeping it on the table longer than a few minutes! The pictures I got of these were snapped quick, because they were gone almost as soon as the platter hit the table!

Ohana Shrimp

table rating

Print
'Ohana Grilled Shrimp
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This is slightly altered from the print out our server gave us in the Polynesian resort's 'Ohana Restaurant years ago. 

Servings: 4 people
Ingredients
  • 3/4 tbsp Minced garlic
  • 1/4 cup Minced fresh ginger
  • 1 1/4 cup chili garlic sauce (use regular, not hot)
  • 1 cups Honey
  • 1 cups Lemon juice
  • 1/2 quart Canola oil
  • 1/2 tsp Fresh ground black pepper
  • 1 tsp Kosher salt
  • 2 lbs Peeled and de-veined shrimp 25-30 count really, use whatever size works for you
Instructions
  1. Mix all ingredients except for the oil well. While whisking, pour in the oil slowly. You can also use a food processor.

  2. Place the shrimp in a resealable plastic bag. Pour the marinade over the shrimp, reserving about 3/4 cup for basting, if you like. Marinate the shrimp for 2-4 hours to 2 days, depending on your time.

  3. Once you're shrimp are done marinating, skewer the shrimp. You can cook them loose, but if you are grilling them, skewers will make the process easier.

  4. Heat the grill, and place your shrimp on there, basting as occasionally. Alternately, you can saute them in a non-stick skillet. 

  5. Cook shrimp to an internal temperature of 145ºF, 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

quick rating

Print
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.

 

Boma Marinated Flank Steak

Boma Marinated Flank Steak

This recipe is AWESOME. It is the Durbin Marinated Flank Steak from Walt Disney World’s Boma restaurant, though I’ve adapted the recipe found on AllEars.net and in my Disney cookbooks. If you can, I definitely would try it! And I must apologize, because this recipe was previously posted on my website, but after updating earlier this week, I realized that I lost three recipes! So this is actually a repost, and I am sorry for the inconvenience! Either way, it is still delicious, and you should still try it!

I mean, my husband ate three plates full, and it totally sold him on my new blogging endeavor. Seriously. If that isn’t a pretty good endorsement, I don’t know what else might be!

The prep work for this is pretty easy. You don’t have to measure everything out into bowls or on a plate like I did here. I just though it looked prettier than the disaster that it would be to take a photo of my spice cabinet.  Someday I’ll get around to fixing that.

Most of these spices aren’t too strange. But if you’re like me, cardamom isn’t something you always keep in the cabinet. I’ve only recently decided I like this spice (after years of professing to hate it), at least when mixed with other things, and I nearly left it out when I saw the price tag at the store. But its worth it. Really. Just go buy the bottle, and I promise I’ve got more recipes that call for cardamom, so you won’t feel like you’ve paid so much for just this one thing.

Though once you taste it, you’ll make it again. We’re already planning to have it at our Moana dinner and movie night, even though its not strictly matching the theme. Its just too tasty to not have!

Anyway, start out by prepping things. Pull out a bowl and a gallon sized resealable baggie. You can just put this in the bowl if you want, but I have a tendency to make big messes, so I like to put it in the baggie. Then the bowl. Because sometimes baggies leak. Ask me how I know.

I chopped the garlic and ginger and got those ready because that’s really the only thing that takes any time. And a tip – use a spoon to peel the ginger. Just scrape the skin off – its so thin it doesn’t take much effort.

Once you have that chopped up, put it in a small mixing bowl. Measure in all the dry spices, and then your liquids. Mix it up well with a whisk. Normally I’d tell you to dump it all in the bag and mush it around. But this does have quite a lot of spices in it, so I find that whisking does seem to help distribute everything.

Put your flank steak in the baggie and then pour the liquid over it. Massage things in a bit, and get as much air as you can out (without spilling!) and seal the bag. Stick it in the bowl, and put everything in the fridge. I left mine for only about 4 hours. I’d recommend overnight. It was AWESOME at 4 hours. But I think that it would be even better and a little more tender if it was left longer.

Once you’re ready to cook, go out and start the grill. Or have the designated grill master do it. In my house, that’s my husband’s domain, so he was in charge. It only takes about 10 ish minutes on each side, depending on how done you want the flank steak to be.

Once you bring it in off the grill, let it sit for 10 minutes (really it should be like 15 , but who can wait that long?). Don’t do anything with it until that time is up. It makes a difference in how juicy it is. Honest. Then, slice it thinly across the grain and try not to eat the whole thing alone.

If you try this, and I think you should, please let me know what you think!

Disney Boma Marinated Flank Steak

Print
Boma's Durbin Marinated Flank Steak
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This recipe is adapted from the Durbin Marinated Flank Steak recipe found online at All Ears.net, and the recipe found in _____________.

Course: Main Course
Cuisine: African, Disney Dishes
Servings: 2 people
Author: cookwcharacter
Ingredients
  • 1 -1.5 pound flank steak
  • 1/4 c neutral oil (canola, safflower, vegetable oil)
  • 1/4 c malt vinegar
  • 1/4 balsamic vinegar
  • 1/4 c soy sauce
  • 2 T teriyaki sauce
  • 2 T ground cardamom
  • 2 T crushed red pepper
  • 1.5 T dried thyme
  • 1.5 T turmeric
  • 1.5 T ground coriander
  • 1/4 c minced fresh ginger
  • 1/4 c minced fresh garlic
Instructions
  1. Whisk all the wet ingredients together in a large bowl. Add in the remaining ingredients and whisk until combined.
  2. Put the flank steak into a large gallon baggie, and pour in the marinade. Get as much air out of the bag as possible and massage it a little.
  3. Put the marinating steak into a shallow dish where it can lie flat, and marinade for at least 5 hours, up to 24 hours.
  4. Heat a grill to around 375 degrees. Put the steak on and cook for 5-6 minutes on each side for medium well. Adjust your time to suit the desired level of doneness.
  5. Let rest 10 minutes, and then slice thinly, being sure to go against the grain.
  6. Devour!