Garden Grill Recipes

These recipes are contributed by Tammy, who is TimeForPink on the DisneyMouseLinks message boards.  Thanks Tammy!



Epcot at Walt Disney World

Garden Grill Restaurant, The Land, Epcot


Flank Steak Marinade




12 ounces red wine vinegar

6 ounces liquid smoke

1 quart soy sauce

9 ounces molasses

1 quart water

9 ounces BBQ sauce

6 ounces Worcestershire Sauce

9 ounces corn oil

1/2 ounce ground ginger

5 ounces Dijon mustard

2 1/2 ounces chopped garlic

10 ounces brown sugar


Mix all ingredients together adding the brown sugar last.  Place the flank steak in the marinade

for 24 hours.  Then grill until medium rare and slice against the grain.


Yield:  1 Gallon




Mushroom Cabernet Sauce

Garden Grill Restaurant, The Land, Epcot




2 lbs. beef bones, cut or split into 3 inch pieces

3 ea. carrots, rough cut

2 each ribs celery, rough cut

2 large onions, rough cut

1/4 cup tomato puree

6 pieces parsley stems

3 quarts water

1 piece bay leaf

3 pieces whole black peppercorns

bouquet garnish (thyme, rosemary, other)

salt, to taste

pepper, to taste

1 bottle Cabernet red wine

1 quart fortified beef stock

1/4 cup cornstarch

1/2 cup cold water

1 cup sliced mushrooms


Preheat the oven to 450 degrees F.  Place the bones in a roasting pan and sprinkle with salt & pepper, place in the oven and brown them well.  Remove bones from the roasting pan and place in a large stock pot.  Add the water (bones should be covered in water) and seasonings.  In the roasting pan, add the vegetables and place over heat to brown them.  After browning add 2 cups water to deglaze the pan.  Pour the vegetables and juices into the stock pot, scrape out the pan.


Using high heat  bring to a boil, add remaining ingredients and reduce heat to simmer the stock.

Using a ladle, skim the fat and impurities off the surface of the stock (repeat several times). 

Stock should simmer for at least 4 hours until it has flavor and brown color.  The stock can be fortified with beef base to obtain a richer flavor.  Taste and adjust seasonings with salt and pepper.

Strain off the stock into another container, use the stock immediately or place in a cold water bath to cool as quickly as possible.


For sauce, reduce the bottle of wine by half in a large sauce pan.  Add 1 quart of the beef stock and bring to a boil.  Prepare a slurry by combining the cold water and cornstarch together.  Add to the sauce mixture and bring to a boil.  Reduce heat and simmer for 1 hour.  In a separate sauté pan, cook mushrooms for 2-3 minutes until soft.  Add mushrooms to sauce and serve.


Note:  bouquet garnish - a bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a cheesecloth bag and used to flavor soups, stews and broths.  Tying the herbs allows for their easy removal before the dish is served.


The mushroom cabernet sauce is to go over the marinated flank steak however it is not necessary.  When we ate at the Garden Grill we had the marinated flank steak without the mushroom sauce since we do not like mushrooms and it still tasted great. 



Yield:  1 Quart


Epcot at Walt Disney World

Garden Grill Restaurant, The Land, Epcot




Potato Casserole Recipe



2 pounds potatoes diced

2 pounds shredded potatoes

2 cups diced onions

1 T. dried thyme

1 quart heavy cream

8 each egg yolks

8 ounces mild cheddar cheese, shredded

6 ounces Parmesan cheese

2 T. salt

1 1/2 tsp. white pepper



Mix together all ingredients, reserving 2 ounces of cheddar cheese.  Spray 2" deep 10" x 10" pan with non-stick spray.  Fill pan 3/4 of the way full with mixed ingredients.  Top with remaining cheddar cheese, parchment paper and foil.  Bake at 325 degrees for 50 minutes.  Remove foil and paper and bake for additional 10 minutes.  Let stand for 15 minutes before serving.


Yield:  6 to 8 servings


Article Rating
No comments added