Jan-Feb-2016_Final-1-4-16-attempt2

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 ½ teaspoon paprika ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground ginger 1 Rouses salt and black pepper, to taste 2 pound ground beef or lamb small red onion, finely grated 1

tablespoon fresh cilantro, finely chopped

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. ​

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