Ruth’s Chris Steak House : The Restaurant Recipe Blog

May
21
2014

Ruth’s Chris Steak House is well known for exceptional food and wine served in a fine dining atmosphere.  With today’s secret recipe you can bring a taste of this fine dining experience into your own kitchen.  They serve a delicious crab cake which is made with fresh lump crab meat, diced peppers and just the right amount of seasoning.  These go great as an appetizer or a light meal.

You can prepare a horseradish-Sriracha remoulade sauce to serve with your crab cakes by using this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Ruth’s Chris Steakhouse Crab Cakes

1 pound lump crab meat
1 egg
2 tablespoons chopped fresh parsley
3 tablespoons cracker meal (5 or 6 saltines, crushed)
1/2 cup mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced green bell pepper

Pick through crab meat, removing any shells.

In a medium bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and pepper; stir until thoroughly blended. Carefully fold in crab, trying not to break up crab pieces. (Mixture may be refrigerated up to 2 days before cooking.)

Preheat oven to 400 degrees F. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat.

When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden brown and hot on the inside.

Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers.

Serve immediately with your favorite sauce.

Yield: 12 crab cakes.

NOTE: Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then bake 2 minutes more.

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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May
23
2012

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Today I have a delicious secret recipe for Ruth’s Chris’ barbecue shrimp that you can prepare easily at home.  For over four decades Ruth’s Chris has been serving the best prime steaks and seafood in a fine dining atmosphere.

These tasty shrimps are sauteed New Orleans style in a reduced white wine, butter and garlic sauce that has just the right amount of spice.  Garlic mashed potatoes compliment this dish nicely.

Enjoy!

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New Secret Recipe
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Ruth’s Chris Steakhouse Barbecued Shrimp

1/4 tsp paprika
1 tbs chopped green onions
1/4 tsp cayenne pepper
15 each 16/20 shrimp (peeled and deveined)
8 oz salted butter
3/4 oz canola oil
1 1/2 oz dry white wine
1 tsp fresh chopped garlic
3 tbs Worcestershire Sauce
3/4 tsp Tabasco Sauce

Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water.

Repeat until all shrimp are done, place on a sheet tray in the refrigerator.

Place a large cast-iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Remove shrimp and set aside.

Add green onions and cook for 1 minute.

Add white wine and reduce the volume by half (any good dry white wine will work).

When the wine is reduced by half, measure and add the chopped garlic, Worcestershire, Tabasco, cayenne pepper and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with a knife and slowly add to pan, shaking fast to melt butter. Continue to add butter until it is all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat through.

Serves 4

Source: Ruth’s Chris

Until Next Time… Be Well!

Kind Regards,

Ron

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Apr
04
2012

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At Ruth’s Chris Steak House they make a delicious bread pudding but after feasting on one of their mouth-watering steaks, I’m always way too stuffed (and feeling too guilty lol) to order it.  I prefer to prepare this rich and decadent dessert at home since I can keep control of the portion size.

This traditional Southern dessert is made with bourbon laced French bread and is topped with a whiskey cream sauce. This dish has been featured on the Ruth’s Chris menu for decades and once you taste it, you will understand why.

Enjoy!

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New Secret Recipe
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Ruth’s Chris Steak House Bread Pudding

1 stick sweet butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 8 oz loaf French bread cut into 1/2-inch cubes
1 small apple, peeled, cored and cut into 1/2-inch dice
1/2 quart half & half
vanilla ice cream as needed

Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.

Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (8 x 10 x 3 inches) and bake at 375° for 45 minutes. Serve warm with vanilla ice cream.  Top with whiskey sauce.

SWEET CREAM SAUCE

2 cups heavy cream
1 1/2 cups sugar
8 egg yolks (whites discarded)
1 tsp vanilla extract

Place cream and 3/4 cup sugar in pot. Mix well and heat until it starts to boil.

Place egg yolks, remaining sugar and vanilla in separate bowl.  Mix until well blended.

Whisk simmering cream into egg mixture and mix well.

Transfer mixture into double boiler for 8-12 minutes, stirring constantly.

Pass through strainer and cool.

WHISKEY SAUCE

2 cups Sweet Cream Sauce
3 tbs Jack Daniel’s

Measure out sweet cream and Jack Daniel’s and whip together well.  Refrigerate.

Makes 4 Servings

Source: Ruth’s Chris Steak House
Until Next Time… Be Well!

Kind Regards,

Ron

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