Inspired by movies and television, PLANET HOLLYWOOD DINING ROOM is one of the most popular culinary experiences anywhere.

Specialities of the A La Cart Planet Hollywood Menu include SURF AND TURF: Jumbo blackened shrimps and a 10oz premium centre cut sirloin steak--

Parmesan Spinach Dip - Creamy Parmesan cheese dip with spinach and mushrooms served with crisp tortilla chips.

Bruschetta - Diced roma tomatoes blended in basil olive oil accompanied by tomato aioli and toasted garlic bread.

World Famous Chicken Crunch - Tender strips of chicken breast with a crunchy sweet coating served with Creole mustard.

Potato Skins - Crispy skins filled with bacon, mozzarella and Monterey Jack cheeses. Served with sour cream.

Texas Tostadas - Crispy mini tortillas topped with barbeque chicken, sautèed onions, Monterey Jack and sharp cheddar cheeses with sour cream and pico de gallo.

And for dessert - How about their White Chocolate Bread Pudding?

Planet Hollywood, a theme restaurant inspired by the history and iconic images of Hollywood, was first launched in 1991. It had the backing of Hollywood stars Sylvester Stallone, Bruce Willis, Demi Moore, and Arnold Schwarzenegger. Its menu and fine cooking have made its reputation.

>>> And now here is their most popular meal of all - World Famous Chicken Crunch

--Planet Hollywood Chicken Crunch-- 

2 cups Cap'n Crunch cereal

1 1/2 cups corn flakes

1 egg 1 cup milk

1 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

2 lbs chicken breasts, cut in 1-oz tenders vegetable oil (for frying)

1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside.

2. Dip the chicken: pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.

3. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with creole mustard sauce.

--Planet Hollywood Pot Stickers--

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying 12 wonton wrappers (3 x 3-inch size)

On the side -- Hoisin sauce.

1. In a small bowl, combine all the ingredients except the egg, wrappers and oil.

2. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers - 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle.

3. Repeat for the remaining wrappers Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown.

4. Drain on a rack or paper towels.Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce. Serves 3 to 4 as an appetizer.

NOTE: If you can't find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also be found in some supermarkets, but I've found the wonton wrappers and eggroll wrappers, when fried, taste more like the restaurant version.


--Planet Hollywood's LA Lasagne--

> Bolognese Mixture:

4 tbl olive oil

1 1/3 lb Italian sausage

1 1/3 lb ground beef

4 oz diced red pepper

4 oz diced red onion

4 garlic cloves chopped

1 jar tomato sauce - (16 oz)

1 can tomato puree - (12 oz)

1 tsp coarsely-ground black pepper

4 oz grated Parmesan cheese

1 pch salt Italian seasoning to taste

Coarsely-ground black pepper to taste Panko bread crumbs as needed.

1.Saute onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely.

2.Drain off all grease.

3.Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes; add parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours.

4.After cooling add in panko bread crumbs (just enough to bind), a pinch of salt, Italian seasoning and black pepper. Refrigerate 1/2 hour.

> Cheese Stuffing:

1 1/2 lb ricotta cheese

4 oz shredded Parmesan cheese 3/4 lb shredded mozzerella cheese

1/8 cup panko bread crumbs

1 tbl chopped fresh basil 2 tsp chopped fresh parsley

1/4 tsp coarsely-ground black pepper

1/4 tsp granulated garlic

1 tsp Italian seasoning

1/4 tsp salt

Mix all ingredients together until well combined and refrigerate.

> To Make the LA Lasagne:

1 1/2 lb ricotta cheese

4 oz shredded Parmesan cheese

3/4 lb shredded mozzerella cheese

1/8 cup panko bread crumbs

1 tbl chopped fresh basil

2 tsp chopped fresh parsley

1/4 tsp coarsely-ground black pepper

1/4 tsp granulated garlic

1 tsp Italian seasoning

1/4 tsp salt

1. Lay out pasta sheets and scoop 4 ounces of Bolognese Mixture onto pasta sheets spreading evenly leaving a 1-inch lip on top, then spread the Cheese Mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagne up and seal. Refrigerate until cold.

2. Take roll and dip in tempura batter and then roll in the bread crumbs until completely coated.

3. Dip each end back into the batter and seal with more bread crumbs.

4.Fry in hot oil at 350 degrees for approximately 8 minutes. Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard. Cut the roll in half and cut each piece on the bias.

5. Ladle 2 ounces of marinara sauce in the bottom of a large soup bowl. Place lasagne pieces in center of bowl. Top with 8 ounces of four-cheese sauce and garnish with fresh basil.

This recipe yields 5 servings.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.