We sat down this week and watched the movie Atlantis, a movie almost as forgotten as the actual city. I love the world building in this movie and I wish there was more of it. Atlantis is such a beautiful place. Sadly, most of the food shown is pretty alien. We don’t have access to the fantastical creatures shown in the movie. But we made some inspired recipes that are based off of Southeastern Asia, which is one of the inspirations the film makers used to design Atlantis.
- cowboy beans (beans bacon whisky lard)
- fruit bowl
- atlantian food (green zucchini noodles on yellow shlop, green veggies, meats, Shrimp type thing)
Cookie’s Whiskey, Lard and Bacon Beans
Cilantro!? What in cockadoodle is cilantro? I got your four basic food groups! Beans, bacon, whisky and lard.
So we honored Cookie’s cooking style and used no cilantro, cinnamon or oregano in our 3 bean bacon whisky and lard baked beans.
- 1⁄2 lb ground beef
- 8 slices bacon, diced
- 1 cup chopped onion
- 2 (16 ounce) cans pinto beans
- 1 (16 ounce) can northern beans
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1⁄2 cup packed brown sugar
- ½ cup ketchup
- 2 clove garlic
- 1 tbs bourbon whiskey
- 2 tbs lard
- 2 teaspoons dry mustard
- 2 teaspoon ground black pepper
- 1/4 tsp salt
- 1/4 c tomato paste
- 2 tbs cider vinegar
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 2 tbs molassas
- 1 teaspoon chili powder, to taste
- Melt lard in large pot
- Brown beef, bacon garlic and onion
- Add beans and remaining ingredients, stirring to combine.
- Bring to boil
- Reduce heat to medium low and simmer for 1hr
Atlantian Yellow Mush with Green Noodle thing
So the Atlantians feed Milo and his crew.
All the food is stuff that doesn’t exist outside of Atlantis, so it’s kinda hard to recreate that meal. But the Disney animators took inspiration from ancient Southeast Asian cultures. Milo’s yellow mush dish kinda looks like Yellow Thai Curry, so I made that. I made some flat zucchini noodles to replicate the green noodles that Milo slurped.
- 1 tablespoon olive oil
- 3 tablespoons Thai yellow curry paste (such as Mae Ploy(R))
- 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
- 2 (14 ounce) cans coconut milk
- 1 cup chicken stock
- 1 yellow onion, chopped
- 3 small red potatoes, cut into cubes, or as needed
- 3 red Thai chile peppers, chopped with seeds, or more to taste
- 1 teaspoon fish sauce
- 1 cup rice
- 3 zucchini
- Start cooking rice as directed
- Heat oil in a skillet over medium-high heat.
- Stir curry paste into oil until smooth.
- Add chicken; stir to coat each piece.
- Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble
- Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture.
- Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Meanwhile slice the zucchini into long flat strips.
- Salt the zucchini slightly
- Bring a pot of water to a boil
- Add the zucchini and bring back to a boil
- Let boil for 2-3 minutes then remove and rinse with cold water
- Remove curry from heat
- Add fish sauce
- Serve on top of zucchini and rice.
Both dishes were really good. We added too much sugar to the baked beans, so I adjusted the recipe before I posted here. It should be good now. And the Yellow Curry Chicken was tasty.
Baked Beans – 8/10
Thai Curry – 9/10