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EPCOT
Scotch eggs and mushy peas (pronounced
moo-she, not muh-she as corrected by my
waitress Meghan). Let me say this, Scotch
eggs, a boiled egg encased in sausage that’s
breaded and deep-fried,may be the ultimate
creation ever. I also learned why fish and
chips is served with malt vinegar, which
accentuates the flavor of fish and potato
instead of masking it like other condiments.
That, however, didn’t stop me from reaching
for the tartar sauce!
You can take this Cajun
boy out of Cajun Country, but you can’t take
the Cajun out of this boy.
Canada,
Filet Mignon with
Wild Mushroom and Truffle Butter
Any Disney traveler will tell you: it’s nearly
impossible to get a reservation at the
best restaurant in Epcot, Le Cellier. The
restaurant offers the classic dishes of Canada
— Canadian cheddar cheese soup, poutine
fries (French fries with cheese curds and
brown gravy) and really good steak. Luckily for us, the Canada kiosk offers Le
Cellier’s filet mignon and cheese soup — and Moosehead beer.
We sell Moosehead in our craft beer section.
Ireland,
Lobster & Seafood Fisherman’s Pie
This take on shepherd’s pie with a seafood twist is a must have for me each
time we visit the park. It’s a thick stew of lobster, shrimp and scallops covered
in mashed potatoes and cheddar cheese. It’s not easy to eat standing or walking,
but it’s worth the effort! I may try making a Gulf Coast version with shrimp,
crawfish and crabmeat.
South Korea,
Roasted Pork Lettuce Wrap
with Kimchi Slaw
Korean’s know their pork, and this dish is a perfect example — slow braised
tender pork topped with spicy fermented cabbage and pickled carrot (kimchi
or kimchee) then drizzled with a slaw dressing. Lettuce wraps can be hard to
handle and although most of this found its way into my mouth, my shirt caught
some of it. I was in tourist mode at that point, so it didn’t matter.
Look for
kimchee in the Asian section of our International Food aisle.
Norway,
School Bread
Kim made it her mission to find out why so many Disney bloggers were raving
about school bread. She couldn’t remember exactly where to find it, but a quick
Google search had us at the Kringla Bakeri og Kafe in the Norway pavilion. We
ordered it sight unseen and quickly learned exactly what all the fuss was about.
School bread is basically a roll of bread filled with a rich Bavarian cream and
topped with coconut and almond shavings (our new queen cakes remind me of
it). Dessert would have been the perfect way to end the day, but a proper gin &
tonic was calling my name on the other side of the pond, so to speak, so it was
back to the Rose & Crown Pub.
Moroccan Kefta
WHAT YOU WILL NEED
1
pound ground beef or lamb
1
small red onion, finely grated
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
1
tablespoon fresh cilantro, finely chopped
Rouses salt and black pepper, to taste
2
tablespoons Rouses Extra Virgin olive oil
HOW TO PREP
Place meat, onion, paprika, cumin, coriander, ginger and
cilantro in a large bowl. Season with Rouses salt and
pepper, mix well, and shape into 1-inch meatballs.
Heat the olive oil in a large frying pan over medium heat.
Add meatballs and cook until browned on all sizes, about
5-7 minutes.
Rob’s Proper Gin & Tonic
WHAT YOU WILL NEED
3
ounces Bombay Sapphire gin
Tonic water
Twist of lime, for garnish
Ice
HOW TO PREP
Fill a tall Collins glass halfway with ice. Add Bombay gin,
top with tonic water, and stir. Garnish with a twist of lime.
It’s a sauce world after all. Red curry, green curry, harissa, tahini, chile, mojo, hoisin, satay
... there’s so much that we sell at Rouses.