Longhorn Steakhouse : The Restaurant Recipe Blog

Oct
01
2014

Today’s secret recipe (below) is an easy-to-prepare appetizer from Longhorn Steakhouse.  Their wild west shrimp is loaded with flavor and perfect for when you’re entertaining guests.  Crispy popcorn shrimp is tossed with garlic butter, spicy cherry peppers and their signature prairie dust spice blend.  Everyone will devour these because they taste so good.  The best part is you can prepare this dish in about 20 minutes.

To make the prairie dust spice blend, use this secret recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Longhorn Steakhouse Wild West Shrimp

1 12 ounce package of Popcorn Shrimp
1 – 2 Cherry Peppers, sliced
Juice of 1 Lemon
1 stick of Butter
Longhorn Prairie Dust
Ranch Dressing

Fry shrimp in large skillet according to package directions.

Drain and pat dry with a paper towel.

Place stick of butter in a large saucepan with juice of 1 lemon. Heat over medium low heat until butter is melted.

Add fried shrimp, cherry peppers and 1 1/2 teaspoons Prairie Dust mixture.

Mix together and simmer on low heat until flavors mix, about 5 minutes.

Transfer to serving dish and serve with ranch dressing.

Serves 4

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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Aug
20
2014

Longhorn Steakhouse Mac and Cheese

Posted by: ChefTom in Categories: Longhorn Steakhouse, Recipes.

Today I have another amazing secret recipe for all the cheese lovers out there.  Longhorn Steakhouse makes a delicious macaroni and cheese that is loaded with four flavorful cheeses.  You have to love the ooey gooey cheesy goodness of this dish.  Its filling enough to be a main dish but can also be served as a side dish for your favorite meal.

If you’re like me and can’t get enough cheese, check out these cheesy recipes from our forum: Go Here

Enjoy!

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New Secret Recipe
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Longhorn Steakhouse Mac and Cheese

1 pound penne rigate
4 cups half and half
4 tablespoon (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 teaspoon smoked paprika, plus more for garnishing
sea salt and freshly ground black pepper to taste
4 ounces Gruyere cheese, grated
16 ounces sharp white Cheddar cheese, grated
6 ounces Fontina cheese, grated
2 ounces Parmesan-Reggiano cheese, grated

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely.

Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes.

Serves 10

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Sep
26
2012

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It can be quite expensive when you bring the whole family to a steakhouse for dinner.  Today’s secret recipe will help you save a few bucks by making LongHorn Steakhouse’s grilled herb-rubbed beef tenderloin at home.  This tenderloin is seasoned with LongHorn’s signature herb rub, grilled to perfection and then topped with a rich portabella cream sauce.

To complete this meal, serve the tenderloin with these recipes for garlic sauteed spinach and creamy mashed potatoes.

Enjoy!

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New Secret Recipe
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LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin
with Portabella Cream Sauce

1 whole beef tenderloin, 4-6 pounds
Olive Oil

Portabella Cream Sauce:

1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:

2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

In a small bowl mix the rub ingredients.

Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher’s twine at 2-inch intervals and secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)

Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.  Add heavy cream and stir to combine.  After 2 minutes add the chives.

Serves 10-12

Source: LongHorn Steakhous

Until Next Time… Be Well!

Kind Regards,

Ron

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Mar
14
2012

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Today I have a secret recipe for LongHorn Steakhouse’s grilled lime shrimp.

My favorite part of this dish is the guacamole ranch dipping sauce!  It compliments the shrimp very well and many times I love to make it as a dip for tortilla chips.

If you don’t have access to a grill, you can also prepare this dish using a grill pan or under a broiler.

Enjoy!

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New Secret Recipe
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LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch
Dipping Sauce

20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:

1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:

1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

Source: LongHorn Steakhouse

Until Next Time… Be Well!

Kind Regards,

Ron

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