CARAMEL PECAN APPLE PIE
Saltgrass Steakhouse Recipe
15 ounce package. Pillsbury all ready pie crusts, or make your own
1 teaspoon flour
6 cups thinly sliced peeled apples
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup Kraft caramel topping
2-4 tablespoons chopped pecans
Prepare pie crust according to package directions for two-crust pie. Heat oven to 425 degrees.
In large bowl, combine apples sugar, flour, and salt; toss lightly. Spoon apple mixture into pie crust lined pie. Dot with butter. Top with second crust and flute; cut slits in several places.
Bake at 425 degrees for 35 to 45 minutes or until apples are tender. Remove pie from oven; immediately drizzle with caramel topping. Sprinkle with nuts.
TIP: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Labels: Saltgrass Steakhouse
Lawry's the Prime Rib Recipe
3 tablespoons butter
1/4 cup finely chopped onion
2 medium potatoes, cooked and mashed
3 tablespoons dry bread crumbs
1 pound finely ground lean beef
1/2 cup whipping cream
2 tablespoons finely chopped parsley
1 teaspoon salt
2 tablespoons oil
Melt 1 tablespoon butter over medium heat. Saute onion until translucent. Blend onion, potatoes, bread crumbs, beef, whipping cream, parsley, egg, salt and pepper to taste in bowl. Blend thoroughly. Roll into balls 1 1/4 inches in diameter. Place on tray and cover. Let stand in refrigerator at least 1 hour.
When ready to cook, melt remaining 2 tablespoons butter and oil in skillet over high heat. Add as many meatballs as can freely move in pan. Cook, turning over until evenly browned, 7 to 8 minutes. Remove and drain. Makes 12 appetizer servings.
Labels: Lawry's The Prime Rib
Fleming’s Steakhouse Recipe
1 1/2 tablespoons cilantro
1 1/2 ounces ground Kona coffee
1/2 ounces brown sugar
1/2 tablespoon chipotle chili powder
1/2 tablespoon paprika
1/2 tablespoon kosher salt
3/4 teaspoon dry mustard
3/4 teaspoon black pepper, fine grind
1/4 teaspoon ground ginger
1/2 cup orange juice
4 ounces beef demi-glace
1 1/2 tablespoons soy sauce
3/4 tablespoon dry sherry
1 teaspoon fresh cracked black pepper
1 teaspoon brown sugar
1/4 teaspoon minced garlic
1/4 teaspoon red chili flakes
3 ounces butter, lightly salted
6 (6 oz.) filets
1 tablespoon kosher salt
1 tablespoon course black pepper
6 tablespoons Kona rub
2 tablespoon extra virgin olive oil
Kona Rub: Using a medium course micro-plane zest the orange and lemon peels into a mixing bowl. Mince the cilantro and add to the mixing bowl along with the remaining ingredients and mix all
well. Place into a container and hold at room temperature.
Shoyu Sauce: Place orange juice in a small sauce pot and reduce over high heat for about 2 minutes or until liquid measurement is 1 ounce. Add to the orange reduction, the remaining ingredients except
the butter and bring to a boil, simmer on low about 3-4 minutes while stirring all ingredients
well. Slowly add in the butter over a very low flame until it is all incorporated.
Steak: Combine the salt and pepper, then season both sides of each steak then broil (or grill) to desired temperature. Rub both sides of each steak with the rub. Heat the oil in a large sauté pan set on high heat and then sear the steaks for 30 seconds on each side. Place a steak in the center of each plate and place one ounce of the Shoyu-sauce sauce over each steak.
Labels: Fleming's Prime Steakhouse
BBQ BABY BACK RIBS
Black Angus Steakhouse Copycat Recipe
2 tablespoons kosher salt
2 tablespoons paprika
4 tablespoons granulated garlic
1 tablespoon onion powder
1 teaspoon cumin seed
1 teaspoon Durkee Ancho pepper
2 teaspoons dry mustard
2 teaspoons black pepper
Combine ingredients well and rub on ribs.
Remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back. Season ribs all over with rub, concentrating on the meatier portions and rubbing seasonings well into the ribs. Cook ribs over indirect heat (250°F-300°F) for 3 to 4 hours.
Hickory, mesquite, apple or other fruit wood may soaked in water and tossed in small quantities. Add more charcoal to the fire as the cooking progresses in order to maintain temperature. After 3 or 4 hours of slow barbecuing, arrange the ribs on a shallow-sided disposable aluminum pan.
Mop them on both sides with the mixture below.
Cook for another hour, mop again, turn. Baste the ribs and check the coals at least once every hour for the next 3-4 hours. Baste on both sides well with your preferred BBQ sauce . Sprinkle lightly with garlic and onion powder, and wrap each rack of ribs well in heavy duty aluminum foil. Allow to rest in the foil for 30 minutes. When ribs are done, they will be fall-off-the-bone tender.
Total cooking time is about 4-8 hours but this will vary according to your grill and the size of the rib rack (s) being cooked. The ribs are done when falling-off-the-bone tender.
1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce
SPLIT PEA SOUP
Black Angus Steakhouse Recipe
Makes 8 servings
2 quarts water, preferably soft
2 cups green split peas
1 stalk celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon thyme
pinch cayenne pepper
1 bay leaf
salt and pepper
In a soup pot, combine water, peas, celery, carrot, onion, thyme, cayenne, bay leaf and salt and pepper to taste.
Bring to a boil and continue to boil hard 20 minutes. Reduce heat and simmer 45 minutes. Strain or process in a blender until smooth.
POTATOES au GRATIN
Black Angus Steakhouse Copycat Recipe
1 1/2 pounds unpeeled potatoes
2 tablespoons ( 1/4 stick) butter
2 tablespoons flour
1 1/2 cups hot milk
1/2 cup shredded sharp cheddar cheese
1 teaspoon freshly grated Parmesan cheese
1 garlic clove, minced
salt and freshly ground pepper
shredded cheddar, grated Parmesan and paprika for topping
Boil potatoes in lightly salted water until tender. Cool, peel, and cut into 1/4 inch slices. Layer slices in buttered casserole.
Preheat oven to 350 degrees. Melt butter in medium saucepan, and stir in flour until mixture is smooth. Gradually add hot milk, stirring constantly.
Stir in cheeses and garlic, and continue cooking until cheese is melted. Season to taste with salt and pepper.Pour over potatoes, and sprinkle with cheddar, Parmesan and paprika. Bake 20 minutes. Place under broiler just until brown and bubbly. Serve immediately.
Shrimp ScampiStock Yard Restaurant Recipe
2 pounds shrimp, peeled, devained
2 tablespoons olive oil
4 garlic cloves, crushed
1/4 cup white wine
1 teaspoon Worcestershire sauce
dash hot sauce
salt to taste
1 tablespoon lemon juice
2 tablespoons Fresh parsley, chopped
In a lareg skillet over medium heat combine the oil, garlic, wine and shrimp. Cook for 5 minutes, stirring constantly. Add the Worcestershire, hot sauce, lemon juice and salt. Cook for 5 minutes more or until shrimp are pretty pink.
Transfer the shrimp from the skillet to a serving platter. Pour the garlic mixture over the shrimp. Sprinkle with Parsley and garnish with lemon slices. Serve over rice.
Labels: Stock Yard Restaurant