Tag: make ahead meal

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

‘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!
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'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

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'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!