Disney World Restaurants are always a favorite for my family and friends!

Issue#003 July 1, 2009

Hello Friend,

Walt Disney World is approximately one and one-half hours from where I live in Florida. Saturday I decided to take a break from the week’s work and drive out to Disney. This is not uncommon for us. As with so many Floridians, this area is a way of life for us. It is a good place to walk around for exercise, and while there, we were thinking that we would take in a movie.

When we arrived at the theatre, we had one hour and forty five minutes before the movie would start that we wanted to see. So, what do we do when we have that much time to spare? We find a place with good food!

This task is extremely easy around Disney World, because of the abundance of fine restaurants. Having worked there years ago, I know the standard of cleanliness is second to none! This one fact, alone, makes the restaurants so appealing to me.

Kelly and I started walking down the walkway and the first thing that seemed to catch my eye was the big paddle boat. Many of you may recall having seen this sight also, when you have visited Downtown Disney. Of course, this boat harbors Fulton’s Crab House. I remembered having dined at his establishment before, but it had been a while. We reviewed the menu posted at the front and decided that we would have lunch here.

When we walked through the front door, we were greeted by several friendly, smiling faces. One sweet young lady led us up the stairs (elevator available) to a window seating, where we could watch the boaters on the lake.

Our waiter, Phil, immediately approached our table. He introduced himself and took our drink order. Immaculately dressed and very professional, we soon learned that our waiter was at one time a Marine. Why were we not surprised! Soon, we also learned that Phil spent some of his time serving our country in Manta, Ecuador. Bang! We hit it off with our Ecuadorian connection.

I explained to Phil about my website and this ezine newsletter. I asked if I could get the recipes for the dishes that Kelly and I were about to order. How receptive he was! Before long Chef Ron Cope approached our table.

Again, I explained about www.painlesscooking.com and my newsletter. I, again, requested the recipes. I am so appreciative that Chef Ron was so accommodating and said he would email them to me.

Our waiter returned to our table bringing some of Chef Ron’s “Fulton’s Crab Boursin”, with crackers. It was delicious! If you get to this area. do stop in and try it!

Returning to our table, once again, Phil brought us some delicious homemade bread, and proceeded to take our order. Kelly ordered the “Mahi Fish Tacos” and I ordered "Grilled Chicken Ciabatta”. The service was very efficient, and before long, our beautiful lunches were setting in front of us.

I shared both lunches. We agreed that the “Grilled Chicken Ciabatta” was delicious, but the “Mahi Fish Tacos” were to die for! Can you believe, on Sunday we almost returned to Fulton’s just to have more.

I am sure that you will share my gratitude to Chef Ron for providing us with these recipes. I also, want to mention that Fulton’s Crab House has gift cards available. They do private dining with private dining rooms. The facility accommodates any special dietary needs.

FULTON’S CRAB BOURSIN

• 1 ½ Pound Cream Cheese
• ¼ Cup Roasted Garlic
• ½ Tablespoon Green Onion, chopped
• 1/8 Cup Fresh Basil
• 1/8 Cup Lemon Juice
• ½ Tablespoon Horseradish
• 1 Tablespoon Crabmeat or Crab Base
• 1/8 Cup Roasted Red Peppers
• ½ Tablespoon Hickory Smoked Mustard

Mix all ingredients except cream cheese in a large mixing bowl. Cut cream cheese into small cubes and place them in a mixer. Mix until smooth. When the cream cheese is smooth, add the rest of the ingredients to the mixer. Do not over mix. Store in a covered container until ready to serve. Serve with an assortment of crackers.

FULTON’S CHICKEN CIABATTA SANDWICH

• 6 Ounce Chicken Breast
• ½ Ounce Tomato Pesto Sauce
• 1 Ounce Fresh Spinach
• 1 ½ Ounce Provolone Cheese
• 2 Ounces Sliced Tomatoes
• 1 Ounce Caramelized Onion
• Salt & Pepper
• Ciabatta Bread

Marinade chicken breast with garlic, basil and olive oil. Season with salt and pepper. Grill chicken until done. Spread pesto on bottom and top of toasted bread roll. Melt cheese and place spinach and caramelized onion on top of the chicken. Cut in half to serve.

SUNDRIED TOMATO SAUCE (for Ciabatta)

• 8 Ounces Sun Dried Tomatoes
• 2 Ounces Garlic
• 4 Ounces Basil
• 8 Ounces Walnuts
• 2 Ounces Parsley
• 3 Cups Parmesan Cheese
• Salt & Pepper
• 4 Ounces Blended Oil

In food processor (or blender), blend basil, parsley, garlic. Walnuts, parmesan cheese and oil. Hand chop sundried tomatoes, remove mix from robot coupe, fold in sundried tomatoes. Fold in salt and pepper.

FULTON’S FISH TOCOS

• 5 Ounces Mahi
• 3 Flour Tortillas
• 2 Ounces Pico de gallo
• 1 Ounce Shredded lettuce
• Remoulade Sauce
• 1 Ounce Vegetable Oil
• Salt/Pepper
• 1 Ounce Parsley
• Key Lime Cilantro Aioli

Grill Mahi Strips until cooked. Place 1 to 2 ounce of mahi on each tortilla. Top with remoulade, lettuce and pico garnish and serve with Key lime cilantro aioli.

REMOULADE SAUCE (for tacos)

• ¾ Cup Sour Cream
• 1 Quart Mayonnaise
• 3 Tablespoons Dijon
• 1 Tablespoon Dry Mustard
• 2 Tablespoons Prepared Horseradish
• 1 ½ Tablespoon Tomato Paste
• 1/3 Cup Lemon Juice
• 1/3 Cup Paprika
• 1 Teaspoon Black Pepper
• 1 Tablespoon Louisiana Hot Sauce
• 1 Teaspoon Salt
• 2 Tablespoons Worcestershire Sauce
• 1/2 Cup Minced Red onion
• ½ Cup Minced Red Bell Peppers
• ½ Cup Minced Celery Tops & Leaves

Gather all ingredients. Using a grinder or food processor finely grind/ chop the onions, peppers and celery. In a large mixing bowl, whip remaining ingredients. Whip in the ground vegetables. Place in a covered container and refrigerate. Will keep 3 to 5 days.

PICO DE GALLO (for tacos)

• 1 ½ Pounds Plum Tomato
• 8 Ounces Diced Red Onion
• 4 Ounces Cilantro
• 1 Ounce Lime Juice
• 1 Ounce Minced Garlic
• Salt/ Black Pepper
• ½ Ounce Jalapeno
• 2 Ounces Olive oil

Chop all vegetables ¼ inch and toss all with remaining ingredients.

KEY LIME CILANTRO AIOLI (for tacos)

• 1 Cup Mayonnaise
• 1 Cup Sour Cream
• ½ Cup Rice Vinegar
• 1 Fresh Jalapenos
• 1 Bunch Cilantro
• 3 Ounces Red Onion, roughly chopped
• 1 Teaspoon Kosher Salt
• ¼ Cup Key Lime Juice4

Put all ingredients in blender and puree until smooth.

My thanks to Fulton’s Crab House, Chef Ron, Phil and all the staff for a great lunch. To our readers, enjoy the recipes!

Until later, have a happy cooking experience!

Your friend, Frances

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