(Before the recipe, Inside Out is copyrighted by Walt Disney Pictures, via Pixar Animation Studios, which are all trademarked. This recipe is inspired by the movie, but all characters and descriptions belong to Walt Disney Pictures. They will not be marked individually, so this is a blanket statement of being inspired by their creations.)
Our Inside Out Disney Dinner was more a of a feast than a dinner. When the movie first came out in theaters Disney reworked some of their Disneyland recipes to fit the theme of the movie. That was so fun to me! We have eaten some fantastic meals at Disneyland, so I’m always excited to try one of the Disney parks recipes. I knew when we were planning the Inside Out movie night I’d want to find those recipes. I’m so glad I did. They were delicious!
Joy was Joy’s More-is-More S’mores
Sadness was Sadness’s No-Cry-Comfort Food Mac and Cheese
Disgust was Is-That-Broccoli? Pizza
Anger was Anger’s Hot-Headed Tuna
Fear was Fear’s Panko-Protected Long Beans
Creative, aren’t they? We also added some cotton candy for Bing Bong and multicolored sixlets for thought bubbles.
We enjoyed all of the recipes. The macaroni and cheese was appreciated by both the children and adults. The broccoli pizza was surprisingly good. More surprisingly, my children didn’t pick the broccoli off, but actually ate it. The tuna was “exploding in flavor”. We’ll be making that one again soon. The long beans were tasty, but I didn’t think they were worth the effort. My family disagreed. Our favorite, by far, was the S’mores bake. That was unbelievably good. Every single one of us said we were too full to have much dessert, ate our portion, and then went back for seconds!
Joy’s More is More S’mores
Chocolate and marshmallows fresh out of the oven just ooze happiness, right?
Inspired by the S’mores Bake at Disneyland Park’s Big Thunder Ranch Barbecue
yield: 8 servings
1 (10.5 oz) box fudge brownie mix
1 (1 lb) bag large marshmallows
1/4 cup plus 2 Tbsp hot fudge sauce, warmed
8 graham crackers
- Preheat oven to 375 degrees F. Spray a 9×13 cake pan with cooking spray. Prepare brownie batter per package directions and pour into prepared cake pan. Bake 20-22 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
- Turn oven to broil.
- Place marshmallows over brownies. Leaving oven door ajar, place marshmallow-topped brownies under broiler 1 1/2 – 2 minutes or until marshmallows are golden brown, watching very closely to avoid burning.
- Drizzle hot fudge sauce over top of toasted marshmallows.
- Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs.
- Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows. Serve immediately.
Sadness’s No-Cry Comfort Food Macaroni & Cheese
For those times you need a good cry, try this mac. With its FOUR cheeses, it’s better than tears.
Inspired by the Macaroni & Cheese at Disney’s Animal Kingdom Lodge Jiko – The Cooking Place
yield: 4-6 servings
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 1/2 cups whole milk
1/4 tsp coarse salt
8 oz shredded Italian four-cheese blend
1/4 tsp ground black pepper
1 lb elbow macaroni, cooked and kept warm
- Melt the butter in a medium saucepan over medium heat. Add flour, strring until combined. Cook, stirring frequently, for 5 minutes, or until golden (do not let brown).
- Add milk to butter mixture, whisking until completely smooth.
- Simmer mixture, stirring frequently, until sauce coats the back of a spoon, 5-8 minutes.
- Add cheese to saucepan in bathches, stirring until completely melted. Add salt and pepper, stirring to combine.
- Place cooked macaroni in a large bowl. Add cheese sauce, stirring to combine. Serve immediately.
Disgust’s Is-That-Broccoli? Pizza
While broccoli normally triggers Disgust’s defenses, this version passes inspection.
Inspired by the “Congratulations San Francisco, You’ve Ruined Pizza” at Pixar Animation Studios’ Luxo Cafe
yield: 10-inch pizza
store-bought pizza dough
1/2 can San Marzano tomatoes
1/4 head broccoli, cut into bite-sized pieces
1/2 garlic clove, smashed and minced
1/2 garlic clove, thinly sliced
2 oz marinara sauce
zest and juice from 1/4 lemon
grated mozzarella cheese
sea salt, to taste
extra virgin olive oil, to taste
San Marzano Tomatoes
Drain a 1/2 can of San Marzano tomatoes and slice in half carefully. Squeeze seeds out and grate the “meat” of the tomatoes on a box grater. Season with sea salt and olive oil to taste. Add 1/2 garlic clove, smashed and minced.
Heat 1 tsp of olive oil in a large saute pan. Add garlic and cook until fragrant, about 20 seconds. Add broccoli, chile flake, and enough olive oil to coat. Turn heat to low and cook, stirring occasionally until broccoli is cooked, but still has texture. Fold in lemon zest and season to taste with lemon juice and salt.
Heat oven to 425 degrees F. Arrange store-bought pizza dough on a peel with a generous dusting of semolina. Spread 2 oz marinara over dough. Sprinkle grated mozzarella cheese over the top to taste, then finish with chile flakes and broccoli. Place in the oven on a pre-heated pizza stone or sheet tray. Bake until the dough is cooked to your liking and the cheese is melted. Grate fresh parmesan reggiano cheese over the pizza and serve.
Anger’s Hot-Headed Tuna
It’s exploding with flavor – those Sichuan peppercorns have the same fiery spirit that fuels Anger.
Inspired by the Citrus & Sichuan Peppercorn-Crusted Yellow fin Tuna Loin with Vegetables and Carrot Coconut-Curried Infusion at Disney’s Boardwalk Resort Flying Fish Cafe.
yield: 4 servings
2 Tbsp Sichuan peppercorns
1 tsp turbinado sugar or raw sugar
1 orange, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
1/2 tsp, coarse salt
4 (6 oz) tuna loin steaks
2 Tbsp canola oil, divided
Citrus-Sichuan Peppercorn Crust
Fresh Cilantro for garnish, optional
- Pulse-grind Sichuan peppercorns in a small grinder until coarse ground. Add turbinado or raw sugar, pulse to blend and slightly grind.
- Combine zest of orange, lemon, and lime in small mixing bowl.
- Add ground Sichuan peppercorn-sugar mixture to zest. Add coarse salt and blend well. Set aside.
- Place large non-stick saute pan over high heat. While pan is heating, lightly coat tuna steaks with 1 Tbsp canola oil and lightly dust evenly with prepared citrus-Sichuan peppercorn crust. Do not overcoat.
- Add 1 Tbsp canola oil to pan and immediately add tuna steaks. Cook evenly on both sides to create a well-caramelized crust, about 2-3 minutes, watching carefully to avoid burning. Remove from pan and transfer to a small sheet pan to rest. Tuna is best done rare to medium-rare. For more well-done, finish off in a 375 degree F oven.
- Slice tuna steaks on bias.
- Garnish with cilantro as desired. Serve immediately.
Fear’s Panko-Protected Long Beans
Vegetables? Never Fear. Fried to a golden brown – this one is mouth-wateringly risk free.
Inspired by the Panko Crusted Chinese Long Beans with Sriracha Mayonnaise at Disneyland Hotel Trader Sam’s Enchanted Tiki Bar
yield: 4 servings
1 cup all-purpose flour
1 Tbsp seafood spice
1 Tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coarse salt
4 eggs, beaten
1/8 tsp freshly ground black pepper
3/4 lb Chinese long beans or thin green beans, cut into 4-inch long pieces
2 cups panko (Japanese bread crumbs)
coarse salt, to taste
- Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.
- Line a baking sheet with paper towels; set aside.
- Pour oil in a deep pot to a depth of 1-inch. Heat over medium-high heat to 350 degrees F.
- Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.
- Working in batches, gently place in hot oil until golden brown about 2-3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds.
- Transfer fried beans to prepared baking sheet and season lightly with salt.