Mai Kai

No matter if you go for dinner and a show or happy hour and appetizers in the Tiki Bar Lounge, you visit to this Fort Lauderdale landmark will be a memorable one.
Happy hour at the bar is the best deal, enjoy half price drinks and appetizers, live music on Wednesdays and Fridays and you can still take a stroll and tour the grounds before you leave. Arrive early or call by 4:00 pm that day and reserve at table. Serving up a bounty of food, fun and libations since 1956, they must be doing something right. Labeled mild, medium and strong there is a tropical cocktail for every palate! Some of the best people watching in town, you'll see tourists and locals who never cease to entertain, sometimes more than the paid entertainment.


Beep's roast duck and fried rice. Dinner and the show are a must see, but honestly, the appetizer menu beats the dinners hands down for quality and taste. Don't miss our on the pressed duck!

Aunt, Mike and the kids enjoy our beverages in the bar.

The Pu Pu Platter, best on the planet. Crab rangoons, egg rolls, ribs, cheese tangs and more. You get the perfect taste of everything.

http://maikai.com/

La Bonne Crepe

One of our favorite Fort Lauderdale restaurants! Pictured here, is Bo's favorite . . . the escargot crepe.


Mike and Cam giving the Vana White treatment to Cam's crepe, Bacon and Scrambled Egg.

Beirgarten Restaurant, Epcot

A great find during our visit to Epcot a few years ago was the Beirgarten Buffet. We had always stopped by for a quick brat, beer and pretzel in Germany, but had never even thought to enter the dining hall. Since our first visit, The Beirgarten has become a must on our Disney itinerary. All your home cooked German favorites at an all you can eat buffet, accompanied by a lively band and delightful waitstaff from various areas of Deutschland.

Beep's plate of Sauerbraten and spaetzel, two of his very favorites!


Beep's other plate of schnitzel, red cabbage and saurkraut.

My plate of Saurbraten, dumplings, green beans, brats, cabbages and our very dainty beers. You'll be ready to walk the entire park after this German feast!
http://disneyworld.disney.go.com/dining/biergarten-restaurant/

Grilled Artichokes

One of our favorite dishes from Houston's, the chain based out of Colorado, is their grilled artichoke appetizer. Camille requested them at home, so I decided to give it a shot. What a HIT!
The kids like them paired with the traditional melted butter, but I improvised and made my version of Houston's remoulade.

INGREDIENTS:
Artichokes
Water
1 Lemon
Olive Oil
Salt & Pepper

PREPARATION:
Begin with a large deep skillet with about a half inch of water in the pan. Depending on the number of artichokes you may need more than one pan. The artichokes should fit in a single layer and just sit in the water, you want to steam them, not boil them in the water. Juice half of the lemon into the water. Next, cut the artichokes in half and remove the choke (the furry part by the stem), using the tip of a sharp knife cut just under the furry part and use a spoon to scoop out all the furry pieces, removing any of the small inner prickly leaves too.



Bring the water to a simmer. Place the artichokes in a single layer and top with a lid to steam. Allow to steam until tender, about 15-20 minutes, depending on the size. I just test them with an knife at the thickest part of the vegetable. Remove from the water and drain any water trapped in the leaves. Place the artichokes on a platter and drizzle with olive oil. I like to use a brush to spread it more evenly. Season generously with salt and pepper.


Finally, grill artichokes, cut and seasoned side down on a hot grill. You don't need to grill them long, they are already cooked so just get a little color on them and serve with melted butter or remoulade. (see recipe below).
REMOULADE INGREDIENTS:
1/2 C Mayonaise
1 tsp. Mustard, preferably a grainy dijon style
1 tsp. tomato paste or ketchup
cayanne pepper, to taste
Salt & Pepper
A pinch of sugar
I don't measure this very accurately, this is one I just eyeball and taste to get it right. If you aren't comfortable with the "eyeballing" technique, there are very good recipes if you google remoulade.



PREPARATION:
Mix all ingredients together and chill. Taste for seasoning, I like mine with a little kick, but be careful the cayenne will strengthen as the remoulade rests, so it is best to check just prior to serving and make any adjustments. Serve with the yummiest vegetables you will ever put in your mouth!