Body By Beignets

Episode 13 - Animal Kingdom, Part 1

Episode Summary

"Welcome to a kingdom of animals... real, ancient, and imagined: a kingdom ruled by lions, dinosaurs, and dragons; a kingdom of balance, harmony, and survival; a kingdom we enter to share in the wonder, gaze at the beauty, thrill at the drama, and learn." Today we will explore the incredible theming and natural beauty of Walt Disney World's Animal Kingdom. This episode will be part 1 of 2 episodes dedicated to this majestic park. Will you take a walk on the wild side with us? We hope so! Join us for Animal Kingdom history, treats, snacks, and more on this week's episode of Body By Beignets - where Disney does a body good!

Episode Notes

Satu'li Bowl Recipe from Pandora - The World of Avatar

*Recipe from favfamilyrecipes.com

How to Make Satu’li bowls

Though these bowls seem to have a lot of ingredients, the preparation part really isn’t that hard. Most of it is mixing marinades/dressings and letting them sit overnight. Here’s how to make them:

1. Prepare marinades for chicken and beef and marinate meat (separately) in the refrigerator overnight.
2. Prepare creamy herb dressing and allow to set overnight (this is very important, you want those flavors to combine or it won’t taste right)
3. On the day of serving, remove beef from the refrigerator and allow to come to room temp (about 1 hour). Roast at a low temperature for 3-4 hours or until beef has an internal temperature of 130-degrees. Allow beef to rest and then slice into thin slices.
4. Prepare the lo mein noodles and allow to cool (you can serve them warm but they are served chilled at Animal Kingdom).
5. Grill the chicken and dice into bite-sized pieces.
6. Prepare the slaw by making the easy dressing and tossing with carrots and cabbage.
7. To arrange the bowls, place the noodles in each bowl and top with chicken, beef, slaw, and boba balls. Serve with the dressing on the side or over the meat.

Ingredients

• 20 ounces lo mein noodles
• juicy boba "popping" balls (for garnish)

Slow Roasted Beef

• 3lb beef roast (you won't use ALL the roast, but to make it work for slicing you will want to make the full amount and just use as much as you need)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 Tablespoons fresh minced garlic
• 1 Tablespoon Italian seasoning
• 2 teaspoons rosemary
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• kosher salt and pepper to taste

Grilled Canteen Chicken

• 2 pounds boneless chicken thighs (or chicken breasts)
• 1/4 cup canola oil
• 3 Tablespoons apple cider vinegar
• 3 Tablespoons fresh minced garlic
• kosher salt and pepper to taste

Crunchy Slaw

• 1 cup carrots (shredded into matchsticks)
• 1 cup cabbage (shredded)
• 3 Tablespoons olive oil
• 3 Tablespoons white vinegar
• kosher salt and pepper to taste

Creamy Herb Dressing

• 1 cup mayonnaise
• 1/4 cup water
• 1/4 cup lemon juice
• 1/4 teaspoon ground sumac (see notes above)
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground turmeric
• kosher salt and pepper to taste

Instructions

• Cook lo mein noodles according to package directions. Drain well and allow to cool. Toss in 1 tablespoon olive oil and refrigerate until ready to eat. (see notes above)

For the Slow Roasted Beef:

• Place beef roast in a large Ziplock bag.
• In a medium-sized mixing bowl, whisk together olive oil, vinegar, garlic, Italian seasoning, rosemary, thyme, red pepper flakes, sale and pepper until well combined.
• Pour mixture over the roast and seal the bag, pressing out as much air as you can and marinate in the refrigerator overnight.
• When beef has finished marinating, discard excess marinade and place roast in a roasting pan (uncovered). Roast at 200-degrees for 3-4 hours or until internal temperature reaches 130-degrees.
• Remove from oven and cover with foil and allow to rest for 30-40 minutes.
• Using a sharp carving knife, slice into very thin slices to serve over your Satu'li bowls.

For the Grilled Canteen Chicken:

• Place chicken thighs in a large Ziplock bag.
• In a small mixing bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
• Pour mixture over the chicken and seal the bag, pressing out as much air as you can and marinate in the refrigerator overnight.
• Remove chicken from bag and discard excess marinade.
• Grill over medium heat until chicken is completely cooked through (165-degrees). Remove from grill and cover with foil. Allow to rest 10-15 minutes.
• Cut chicken into cubes and serve over Satu'li bowls.

For the Crunchy Slaw:

• Place the shredded carrot and shredded cabbage in a medium-sized mixing bowl.
• In a small mixing bowl, whisk together oil, vinegar, salt, and pepper.
• Toss mixture with the carrot/cabbage mixture until well coated.
• Serve immediately over the Satu'li bowls.

For the Creamy Herb Dressing:

• Combine all ingredients in a blender or food processor. Pulse or blend until well combined.
• Cover and refrigerate overnight.
• Note: When you first make the dressing it will have no color to it. After it sets you will notice the natural color from the spices will make it look light green, just like in the park.

Assembling the Satu'li Bowls:

• Divide lo mein noodles between 6 pasta-sized bowls.
• Add about 1/2 cup chicken and 1/2 cup sliced beef to each bowl (or just divide evenly).
• Add slaw to each bowl and top with about 2 tablespoons of boba balls.
• Serve with 1/4 cup creamy herb dressing per bowl (on the side or drizzled over the meat).