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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Disney Springs, Orlando

 

Growing up in Orlando, Disney World was a big part of my life. Visiting the parks during my childhood gave me memories that will stay with me forever. Having a daughter and being able to make more magical memories, at the happiest place on earth,  I will cherish forever.

Watching Disney World grow over the years has been amazing. I can remember when Disney Spring was called Downtown Disney.  The recently remodeled huge 24 theater Disney Cineplex is still on the property.

Then there was Pleasure Island.  Pleasure Island was a place where the “nightlife” came alive. Adults could visit an eclectic string of nightclubs and restaurants. They were known for their New Years Eve parties.

There was also a theme restaurant that was designed in the shape of a huge earth like sphere called Planet Hollywood. The restaurant was inside the sphere and decorated with everything Hollywood. There also was a gift shop below where you could buy Hollywood memorabilia.

Just like all the parks, Disney is always looking for ways to improve and update all their other properties. Disney Springs is just another example of how they just keep surprising us. The scenery as you walk through Disney Spring will take your breath away.  The pictures that I posted above is where the original parking lot was for Downtown Disney. For convenience, there are two large parking garages known as Orange and Lime.

Now, let me take you deep inside the springs for a peek at some new restaurants, bars, and shops that make up Disney Springs.

 

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Pork Dumpling Salad With Cilantro Lime Vinaigrette

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Dumplings on top of a salad, Why not!  The dressing, has to be key here, you know to compliment those delicious pasta filled packets. In my house salad night is when I take all those ingredients like carrots, arugula, grape tomatoes, that half a red onion that was in the frig, and whatever else I can find. However; in the freezer there sat right in front of me a bag of frozen dumplings. A nice cold salad with piping hot #dumplings resting on top, YUMMY!  Let me tell you about this awesome vinaigrette that’s going to be delicately drizzled all over the top.

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This dressing has a few components to it but is so well worth it. In a large mixing bowl I add freshly grated ginger and garlic. To that I put in Kosher salt, cayenne pepper, black pepper, and sugar. Next,  I use fresh lime juice, red wine vinegar, agave nectar, and low sodium soy sauce. Finally, I chop up fresh cilantro and throw that right in.

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Using my immersion blender, ( you could use a regular blender) I blend all the chopped cilantro up into the dressing. This really breaks the cilantro down, and releases all of its oils.  With the blender still running I slowly drizzle in extra virgin olive oil until the dressing comes together.  The vibrant green color is awesome.  I use these 8 ounce jelly jars to store the #vinaigrette. When you’re ready to use it, all I have to do it give it a good shake.  This recipe will make around 10 ounces of dressing (about 1-1/2 of these jelly jars, full) and will keep for 3 days in the frig.

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I just give a quick pan sear, on med heat, in a tablespoon of vegetable oil to the dumplings. I love that crunchy bottom that this gives to the pasta. When I see the bottoms are starting to be a nice golden brown all over,  I just add about a cup of water, place the lid on. I a cook the dumpling for a 5-7 minutes. Take the lid off and let the remaining water evaporate. This should ensure the dumplings are completely cooked. Remember, these are just frozen dumpling that I had in my frig, so really all you want to do is to follow the directions on the back of the package.

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Prep time: 5-7 minutes
Yields: 10 ounces of the vinaigrette
Equipment: an immersion blender ( regular blender)
Ingredients:
1 tablespoon of freshly grated ginger
1 tablespoon of freshly grated garlic
2 tablespoons of finely chopped shallot
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of cayenne pepper
1 tablespoon of sugar
2 tablespoons of Agave nectar
1/4 cup of low sodium soy sauce
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice (3-4 limes)
1 cup of fresh chopped cilantro leaves
1 cup of E.V.O.O.

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