Disney's Hollywood Brown Derby Recipes

Hats off to you! Dine like a celebrity in the Golden Age of Hollywood at this classic eatery. This gourmet American cuisine restaurant is an authentic replica of the original Brown Derby that was a longstanding Hollywood landmark and a haunt for Tinseltown's brightest stars. Its celebrated caricatures even grace the walls. Enjoy the famed Cobb salad or fine seafood and steak selections

Cobb Salad
with French Dressing
Serves 6

Ingredients:

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine lettuce
2 medium tomatoes, blanched & peeled
1 1/2 cups cooked turkey breast, diced
3 eggs, hard-cooked
1/2 cup blue cheese, crumbled
6 strips crisp bacon, crumbled
2 tablespoons chopped chives

Method:

Chop all greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds, and dice fine. Also dice the turkey, avocado, & eggs. Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below). Place on chilled plates with a watercress garnish.

Brown Derby Old-Fashioned French Dressing

1/2 cup water
1/2 teaspoon sugar
1 1/4 tablespoons salt
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, chopped
1/2 cup red-wine vinegar
Juice of 1/2 lemon
1/2 tablespoon ground black pepper
1/2 teaspoon English mustard
1/2 cup olive oil
1 1/2 cups salad oil

Blend all ingredients except oils, then add olive oil and salad oils and mix well. Blend well again before mixing with salad

Creamed Corn Spoon Bread
INGREDIENTS:

1 ½ Cups Cornmeal
1 Cup Buttermilk
8 T Sugar
1 ½ Cups Corn (Frozen Kernels)
2 T Baking Powder
1 Cup Milk
1 tsp. Salt
¼ Cup Butter

Any Creamed Corn (Heated) 3 Cups

METHOD:

Add dry ingredients to liquid and mix together until well blended. Pour into well greased pan (9" x 13") and place in steamer and cook for 15 to 20 minutes. Top with creamed corn and serve.

NOTE: Most homes do not have a steamer - you will have to use a double boiler and still cook for 15 to 20 minutes.

Gazpacho del Sol

INGREDIENTS

4 cups yellow tomatoes, cored, deseeded and rough chopped
1/2 tsp. jalapeno, deseeded and chopped fine
1/4 cup light-colored sherry vinegar
1/2 cup sugar
1 tsp. kosher salt
1/4 cup fresh lemon juice
1 tbsp. rice vinegar

Place all the above ingredients in a food processor with a blade attachment. Puree until smooth in texture. Top with cucumber and mint drizzle (below). Serves six.

CUCUMBER AND MINT DRIZZLE
1 cup cucumber, peeled and seeded
1/2 cup sour cream3 tbsp. fresh mint, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper

Place the cucumbers and sour cream in a food processor and purée. Add the mint, salt and pepper. Puree for a few seconds. Place the yellow tomato soup in chilled bowls and drizzle the cucumber-mint sauce on top (an easy way to do this is to use a plastic bag with a tiny corner cut off). Garnish with a sprig of mint, if desired.

Grapefruit Cake
Yield: 4 to 6 portions

Ingredients:

1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar

Method:

1. Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.

3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.

4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

5. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting

Ingredients:

2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

Method:

1. Let cream cheese soften at room temperature. Beat cheese until fluffy.

2. Add lemon juice and rind.

3. Gradually blend in sugar. Beat until well blended. Add food coloring.

4. Add reserved grapefruit and blend into frosting.

5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

Thai Noodle Bowl

Ingredients

3 oz. baby bok choy
4 oz. yellow Thai noodles
1 oz. shredded coconut meat
1 oz. lemon grass
1 1/4 oz. fresh snow pea pods
1/2 oz. shiitake mushrooms
6 oz. miso broth (recipe below)
4 oz. firm tofu
1 1/2 oz. red curry
1/2 oz. scallions

Method:

Bread the tofu with coconut and pan fry. In a separate pan, add bok chok and mushrooms and deglaze with miso broth. Finish with noodle and curry. Place nori in a coupe bowl and add noodles and broth mixture, top with tofu and garnish with lemon grass.

MISO BROTH

Ingredients

1 1/2 quarts water
8 oz. red miso paste
1/2 jalapeno, rough chopped
2 oz. soy sauce
2 oz. rice wine vinegar
1 tsp unpeeled ginger root, rough chopped
1 tsp lemon grass, rough chopped
1 TB sesame oil
1 clove garlic
4 oz. tomato juice

Method:

Place all ingredients in a pot and bring to a slow simmer for one hour.