by Kristin Casagrand
With football season starting up, what could be more fitting than a football-themed restaurant for this week? For a splurge-night out and a guaranteed delicious meal, Shula’s steakhouse is the perfect dining destination. As you might have guessed, Shula’s steakhouse is owned by none other than Don Shula himself. And can you guess where this ex-Miami Dolphin’s football coach chose to put his steakhouse? Disney’s Dolphin Resort hotel of course.
Upon entering the restaurant, you will realize it has a very intimate feel. Dark wooden walls, dim lighting, and rich colored decor surround you. The restaurant is football themed with framed photo’s of the Miami Dolphins team adorning the walls. The football theme doesn’t stop there. Don Shula took it to another level by having the waiters present each guest table with a Dolphin’s colors painted NFL football. The football sits on a stand and serves as the table’s steak menu. It’s a fun little touch for such a fine dining experience.
Shula’s is right up most males’ alleys with the theming and the huge steaks served. The restaurant even has a plaque wall for the “Shula’s 48-oz club” for anyone who is able to complete the challenge of finishing the 48-oz steak.
One of the nice things that sets Shula’s apart from other steakhouses is that prior to placing your order, your waiter will roll over a cart displaying the various sizes of the steaks and sides. I personally like seeing these so I don’t over order and can pick one that is the perfect size for me. My usual meal at Shula’s includes a french onion soup and a 12-oz filet mignon.
The menu also includes starters such as lobster bisque, salads, barbeque shrimp, shrimp cocktail, seared ahi tuna, oysters, lump crab cake, pan seared scallops, shellfish, and lobster tail. Entrees include filet, NY strip, porterhouse, prime rib, lamb, chicken, lobster, and surf and turf. Shula’s does a great job of adding flavor to entrees with sauces like red wine, bernaise, and horse radish cream sauce. Much like a Ruths Chris steakhouse, Shula’s offers sharing-size sides. Some notable ones are potato gratin, sautéed mushrooms, and crab mac and cheese. Of course we can’t forget dessert. My favorites are the chocolate soufflé and molten chocolate lava cake. However, other options are apple crisp, creme brûlée, carrot cake, key lime pie, cheesecake, and chocolate cake.
I encourage you to give Shula’s a try as a nice date night or getaway from the hustle and bustle of the parks! It usually has late dinner sittings, so you can even head over on the boat after a day at Hollywood Studios or Epcot!
This week’s recipe is for Shula’s chocolate soufflé dessert….brought to you courtesy of
Shula’s Steakhouse Chocolate Soufflé
Makes approximately 4-6 individual soufflés
1 tablespoon all purpose flour
1 tablespoon cornstarch
1/4 cup sugar + 1 tablespoon + 1 teaspoon granulated sugar
1 egg, beaten
4 egg yolks, divided
1 1/4 cups half and half
3/4 cup bittersweet chocolate chips
1/2 cup egg whites, room temperature (approximately 4)
Single Serving Ramekins
Melted Butter for Ramekins
Granulated Sugar for Ramekins
To Make Souffle Base Mix:
- Combine flour, cornstarch, 1/4 cup sugar, egg, and 2 egg yolks in a medium stainless bowl. Whisk to combine; set aside.
- In a medium heavy-bottomed saucepan, bring half and half just to the boil.
- Slowly add the hot half and half to the egg mixture, stirring constantly. Once combined return to saucepan and place back on stove. Cook over medium low heat, stirring constantly, and bring to a boil; remove from heat.
- In a separate bowl combine the chocolate and remaining 2 egg yolks. Slowly add the hot pastry cream mixture to the chocolate and egg yolks, continue stirring until the chocolate is completely melted and mixture is smooth.
- Cool mixture slightly.
To Prepare Soufflé:
- Preheat oven to 425 degrees Fahrenheit.
- Place egg whites and 1 tablespoon + 1 teaspoon sugar in the bowl of an electric mixer. Beat at medium speed for approximately 5-7 minutes or until stiff peaks form, being careful not to over mix.
- Fold the whipped egg whites into the chocolate mixture in 2 parts: Half of the mixture to loosen/lighten the base and the remaining gently fold in lightly making sure to incorporate well.
- With a pastry brush, coat soufflé dish with whole butter.
- Place 1 TBL of sugar in ramekin dish, coat and discard excess sugar.
- Ladle soufflé mix into soufflé dish, gently tap dish on hard surface to remove / disperse excess air pockets.
- Bake for 15-16 minutes or until done.
NOTE: 3 oz. base plus 6 oz. whipped egg whites = 1 Soufflé.
Kristin Casagrand is a student currently studying physical therapy at Bellarmine University. Born and raised in Pennsylvania, Kristin has taken many a family vacations as a child driving 24 hrs, cramped in the back of the car and fighting with her sister to get to Disney (definitely worth it though). She looks forward to sharing “A taste of Disney” with everyone each week.