Have an Unforgettable Meal at Emeril's Tchoup Chop

Robata Grill Skewers & Dipping Sauces

My husband and I had an unforgettable meal at Emeril's Tchoup Chop inside the Loew's Royal Pacific Resort at Universal Orlando recently and you can too. The ambiance, unique and perfectly prepared food, and impeccable service make for a perfect romantic meal or night out.

You might think it is difficult to park at such a popular resort, but that is not the case. You can drive right up to Emeril's Tchoup Chop and receive free valet parking. Walking in, I was struck by the beauty and grandeur of my surroundings. A huge square pool with lily pads sits in the middle of the room, while the walls are backlit with blue lights and huge bamboo. You are transported to a Polynesian world.

Sesame Ahi Tuna

The theme of Emeril's Tchoup Chop menu is Asian fusion, and the new chef de cuisine, Ryan Vargas, takes Asian fusion to a whole new level. After living in Hawaii for many years, Chef Ryan has infused popular Hawaiian cooking methods and flavors into many of Tchoup Chop's dishes featured on its new menu. 

We started with two of Tchoup Chop's signature cocktails, La Floridita (the Hemingway) and Mai Tai, and both were delicious. For appetizers, we were excited to try meat skewers and vegetables from the restaurant's new Japanese Robata Grill, which quickly sears meat and veggies at a high temperature and locks in their delicious flavors. While the preparation of the meats and vegetables is so simple, the results are outstanding. You don't want to miss this experience at the restaurant - and it is affordable. The cauliflower tasted like popcorn, and we also really enjoyed the Japanese peppers and asparagus. Both the lamb sausage and lamb skewers were also very flavorful and perfectly prepared.

One of the most popular dishes at Tchoup Chop is the Sesame Ahi Tuna, so we tried that. It is prepared with a thick sesame crust and lightly seared, and served with a Quinoa Tropical Fruit Tablouleh and a Wasabi Ogo Vinaigrette. The top-quality tuna was so smooth and flavorful, and the crust and vinaigrette complemented it nicely, not overpowering the fish. The Quinoa Tabouleh had such a nice, bright flavor.

Arguably one of the best fish entrees I have ever had, we also loved the Hawaiian Style Local Snapper. It is prepared with a light Sesame Soy broth and is served over baby bok choy and mushrooms. The fish was cooked absolutely perfectly, and the broth paired perfectly with the fish. Did I mention "light"? All the dishes we had felt light and healthy. "It's a reflection of how I changed my lifestyle and how my family eats," Chef Ryan told us.

After that light, healthy dinner, we of course had to try many of Tchoup's Chop's desserts, including Emeril's Signature Banana Cream Pie. That thing should be illegal. I tried to stop eating it, but couldn't.. There was something different in every bite. We would also highly recommend the Crispy Guava Dumpling, with guava and cream cheese filling. The dumpling is delicious on its own, but it is elevated to a new level when you pair it with the accompanying mango dipping sauce. I would also recommend the creme brulees, and the Chocolate Kamora Cake with Peanut Butter Mousse.

If you are planning a special Valentine's Day dinner for your sweetheart, you are in luck. Chef Ryan has put together a special menu for the day, at $75 per person. 

Where: 6300 Hollywood Way, Orlando, Fla.

Make Your Own Winning Banana Cream Pie

As I promised in yesterday's blog post, here is one of the winning recipes from the recent National Pie Championships in Orlando, Fla.: Peg's Banana Cream Supreme Pie. John Sunvold of Winter Springs, Fla., won "Best in Show - Amateur Division" for this unique creation. Sunvold, a speech communications teacher at Seminole State College, based the pie on a favorite childhood dessert and perfected the recipe over three years!

Peg's Banana Cream Supreme Pie 

Use 9/9.5 inch plate. Serves eight. 

Crust 
1 1/4 Cups Graham Cracker Crumbs 
1/4 Finely chopped walnuts 
3 T Sugar 
5 Tablespoons Melted Butter 

Mix all ingredients together and press mixture into pie plate. Bake in a 375 -degree oven for 10 minutes, or until brown. Allow to cool down to room temperature. 

Cream Cheese Layer 
6 oz. Cream Cheese 
1/3 C. Powdered Sugar 
6 oz. Cool Whip 

Beat cream cheese and powdered sugar until smooth. Fold in the Cool Whip and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip). 

Bananas and Cream 
2-4 Bananas* 
2/3 C. Sugar 
1/4 t. Salt 
1/4 C. Corn Starch 
1 C. Heavy Cream 
5 Egg Yolks 
1 1/2 cup Milk 
1 T Vanilla Extract 
2 T Butter 

Mix sugar, salt, and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside. 

Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator until completely chilled. 

Topping 
2-4 cups sweetened whipped cream 
1/8 cup caramel topping 
1/4 cup nut topping 

Top with your favorite whipped topping (whipped cream recommended, Cool Whip not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping (such as Fisher Nut Topping). Keep cold. (Tastes better the next day). 

*Bananas should have yellow stems and have a few brown spots. 


Recipe courtesy of the American Pie Council. View all the winning recipes at: http://piecouncil.org/Events/2012EventWinners/

Fla. Teen Wins Pie Competition

Coffee Toffee Crunch a Bunch Pie

I love how more children and teenagers have taken to baking in recent years. Perhaps it is because of hte growth of The Food Network and the popularity of celebrity chefs. However, I believe it is the result of parents who are cooking at home more after the economy went south, and parents who have the desire to share the enjoyment of cooking with their children. 

I was exited that a local teen won "Best in Show" - Junior Chef at the recent annual APC/ Crisco National Pie Championships in Orlando. After practicing by baking every Sunday night for the past four months, Ana Ramirez of Polk City, Fla., won Best in Show for her "Spider Monkey Peanut Butter Pie". I love chocolate and peanut butter, so that sounds perfect. Meanwhile, Susan Boyle of DeBary, Fla., won Best in Show - Professional Division for her "Coffee Toffee Crunch a Bunch Pie". And John Sunvold, a teacher at Seminole State College in Orlando, won Best in Show - Amateur Division for his "Peg's Banana Cream Supreme Pie".

SSC Teacher John Sunvold

If you haven't been to this pie competition and tasting - which is also televised on The Food Network - before, it is a great time. Make sure to mark your calendars for next year's National Pie Championships, April 26-28 at the Caribe Royale Orlando. And, watch for tomorrow's blog post: I will share one of the winning pie recipes with you!