Bringing Some Magical Foods Back to Lawrenceburg

Ciara Hyatt from Homemade Takeout, our food columnist, recently took a magical trip to Disney World where she and her family experienced some amazing foods.  Being the great chef that she is, she decided to bring back one of the best foods she had there, all stacked on a stick:

This summer, my husband and I took our kids to Disney World. We visited all the parks, rode all the rides, and saw all the characters. I felt like a kid again when I saw Ariel from the Little Mermaid! We even went to Epcot and visited all the “countries” which is one of my favorites! It was a magical trip that gave us memories to last a lifetime!

Being the foodie that I am, one of my favorite parts of the trip was the anticipation of what we would get to eat next. Not only because we were hungry and thirsty from the heat and all the walking, my Fitbit said I walked 11 miles one day, but because I love to try new things and get new ideas for my dinners.

In Epcot, we ate at a restaurant called the San Angel Inn. I didn’t know what to expect when I walked through the entrance of the pyramid-like building. But as I took a few more steps, I was transported into a breathtaking view of the restaurant that appears to be in the middle of Mexico City. It was romantic and elegant and yet fun and whimsical. The food was amazing, and it was a beautiful restaurant that I would recommend to everyone. Everything there was great!

But even that amazing restaurant wasn’t our favorite. The one that topped our list with flying colors was our last night at a restaurant called “Ohana” in the Polynesian village. This Hawaiian-themed restaurant is a fun and beautiful atmosphere with rattan furniture, tiki torches, bamboo, flower leis and an oversized open fire grill that is centered in the restaurant so you can watch your food being prepared.

We were seated by the window with the view of the pool area, with a massive “volcano” in the center, and over the lake we could see Cinderella’s castle. When they say Disney is magical, they are right!
You don’t order your food at Ohana, they just start by taking a drink order and proceeding to bring all sorts of tasty and beautiful dishes.

First, we were brought two warm loaves of bread, made with coconut milk and pineapples. The hint of flavors were delicious, and I could have left after just eating the bread and been completely satisfied, but they didn’t stop there.  Next, our waitress brought a pan of chicken wings and pot stickers. Oh my gosh! They were delicious!! Then, we had the most perfect salad with a blush vinaigrette dressing that was just the thing to clear our palate and get us ready for our main dish.

And that’s when the servers started coming around with the longest skewers I’ve ever seen full of steak, chicken, and shrimp from the wood fire grill. They were cooked and seasoned perfectly, and our waitress kept offering us more and we all ate entirely too much. I should have been too full to even consider the banana bread pudding with vanilla ice cream and caramel sauce, but somehow I managed to have a few bites.

Our meal was just as magical as our trip and when I came home I couldn’t wait to try to make these teriyaki skewers. They turned out great, and although we didn’t have a castle in our view or Mickey or Minnie to greet us during our meal, our two dogs who missed us dearly were happy to be our guests and our home on the farm with the rolling Kentucky hills in the distance were about as perfect as it gets to me!

Teriyaki Chicken Skewers:

1 cup thick teriyaki sauce
1 tbsp fresh minced ginger
1 tbsp sugar (or honey)
2 tsp garlic powder
1 tbsp sesame seeds
1/2 tsp crushed red pepper (optional)
2 lbs of chicken breast cubed (or shrimp or steak)
Wooden skewers
Vegetable/fruit suggestion for skewers:
Red onion
Green onions (for garnish)
Rice noodles or thin spaghetti

Soak skewers in water for at least an hour (to avoid burning on the grill).
Mix marinade ingredients together, taste to make sure flavors are to your liking. Set a little bit of marinade to the side to mix with noodles.
Add meat of choice to marinate. Cover and let sit in fridge for at least an hour.
In the mean time, dice vegetables/fruit and put on skewers.
Light the charcoal grill and make sure the flame has gone down so that the grill can cook everything evenly.
Boil noodles until done and mix with marinade that you set aside.
Put chicken on skewers and cook for approximately 5-6 minutes per side (depending on grill heat).
Remove everything from heat, top with sesame seeds and green onions for garnish and taste.

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Posted in Food & Drink.

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