Stop number six in our tour around Disney California Adventures Food and Wine Festival is Peppers Cali-ente. As we’re not sure if the Food and Wine Festival will be extended this year, we’re having our own! Scroll down to the bottom if you need to catch up on our first five stops!
In California, there is a very prominent Latin community which influences its culinary cuisine. So at this festival marketplace booth, it’s all about Mexi-Cali cuisine. And there was one dish at this booth that sold out so quick on the opening that that we had to try and come up with a similar recipe.
- Creamy Poblano Pepper Pasta- Rotini with Roasted Poblano Sauce, garnished with Roasted Red Pepper Drizzle and crumbled Cotija Cheese
- Grilled Shrimp Tacos- with Shredded Cabbage, Tomato Slaw and a drizzle of Pineapple-Chile Salsa, on Jicama Tortillas
And what sold out so quickly that I had to wait and go back for it later? Grilled Shrimp Tacos! So we’re going to try and recreate that refreshing deliciousness.
Grilled Shrimp Tacos
- 16 oz bag Frozen raw shrimp, peeled and deveined
- 1 Tbsp Salt + 1 tsp for Pineapple salsa
- 1 Tbsp Ground black pepper
- 1 tsp Chili powder
- 1/2 tsp Cayenne
- 1 Tbsp Unsalted butter
- Can of diced pineapple
- 1 Tbsp Chipotle chili powder
- Cabbage, cut to thin strips or buy package pre-shredded
- 1 Jalapeño
- Jicama tortillas
- Thaw out shrimp.
- Combine shrimp, salt, black pepper, chili powder and cayenne pepper. Set aside to marinate while you prep the other items.
- Add pineapple, chipotle chili powder, and salt to a blender and blend until only slightly chunky. Pop it in refrigerator to stay cool.
- Slice up cabbage if you didn’t buy the pre-package shredded cabbage slaw.
- Half and deseed jalapeño. (I suggest using gloves unless you want to burn body parts later.)
- Heat butter in pan at medium-high heat.
- Add shrimp to pan and sauté until it pink on both sides about 4-5 minutes.
- Toast tortilla on both sides with stovetop burner on low heat.
- Plate the tacos but putting the tortilla down then shrimp. Top with slaw, jalapeño, and pineapple salsa.
- You can always add extra heat if you’d like!
Alright, I’m going to be honest here. I think the Creamy Poblano Pepper Pasta was overshadowed by the Grilled Shrimp Tacos. It was really delicious and served up a bit of kick. So we’re going to include two recipes here today!
Creamy Poblano Pepper Pasta
- 3 Poblano peppers
- 1/2 Cup Cilantro
- 1/2 Cup Chicken stock
- 1 Cup Heavy cream
- 1 tsp cumin
- 1 Tbsp + 1 tsp salt divided + more for pasta
- Rotini pasta
- 3 Red jalapeños
- 1 tsp Ground black pepper
- Cotija cheese
- Start by roasting the poblano peppers and red jalapeños directly over the stovetop burner on medium heat.
- Turn with tongs until blistered on all sides but not completely blackened. Set aside to cool.
- Bring 4 quarts of water to boil and cook pasta to al dente according to package instructions and drain.
- Devein and deseed poblano peppers and red jalapeños.
- Place poblano peppers, cilantro, chicken stock, heavy cream, cumin, and 1 Tbsp salt into blender and blend until smooth.
- Pour blended sauce over pasta in a pan until sauce thickens and completely coats pasta.
- While pasta and sauce are heating, blend together red jalapeños, ground black pepper, and 1 tsp salt.
- Serve pasta with red jalapeño drizzled over and topped with Cotija cheese.
- Cantarito-style Paloma- Resposado Tequila, Cantaloupe, Habanero-infused Pineapple Juice, Fresh Lime Juice and Fresca
- Anabella, Chardonnay Special Selection, Napa Valley
Beverages are so fun to play around with to get the exact taste that you like so test out your own version of a spicy Margarita! It’s a great compliment to your spicy dishes.
Previous Festival Marketplace Booths
- Nuts about Cheese: White Cheddar Lager Soup
- Uncork California: Charcuterie Board
- Golden Dreams: Brunch Fried Chicken & Waffle Sandwich
- California Craft Brews: Pepperoni Pizza Egg Rolls
- One in a Melon: Poke-style Watermelon with Cucumber
See you next time over at LA Style!