Texas Roadhouse : The Restaurant Recipe Blog

Apr
16
2014

Texas Roadhouse Buttery Dinner Rolls

Posted by: ChefTom in Categories: Recipes, Texas Roadhouse.

Today’s secret recipe (below) would make a great addition to your Easter dinner.  Texas Roadhouse has these buttery dinner rolls that are out of this world.  These roll come out so much better than those store-bought ones and they go well with pretty much any main dish.

Serve your fresh baked rolls with Texas Roadhouse’s cinnamon butter using this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Texas Roadhouse Buttery Dinner Rolls

3 cups Flour
2 packages (1/4 ounce size) Active Dry Yeast
1 teaspoon Salt
2 tablespoons Sugar
1/4 cup Nonfat Dry Milk
1 1/4 cup Warm Water (105-115 degrees F)
1 large Egg, slightly beaten
8 tablespoons Butter, melted
2 tablespoons Butter-Flavored Vegetable Shortening

Place 2 cup flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.

In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.

Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour.

Coat cups, bottoms and sides of muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups (or in pan, each touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.

Bake rolls on middle rack in preheated 400 degrees F oven, for 16-18 minutes.

Brush tops of baked rolls with remaining melted butter.

Source: Recipe4Living

Until Next Time… Be Well!

Kind Regards,

Ron

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Jul
11
2012

Texas Roadhouse Rattlesnake Bites

Posted by: ChefTom in Categories: Recipes, Texas Roadhouse.

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Today’s secret recipe comes from the menu at a legendary steak restaurant.  Texas Roadhouse is well known for their hand-cut steaks and fall-off-the-bone ribs, but they also serve up some delicious made-from-scratch side dishes and appetizers.

One of my favorite appetizers at Texas Roadhouse is the rattlesnake bites.  This popular appetizer is also known as jalapeno poppers and can be found at many other restaurants.  Sure you can buy these  yummy snacks pre-made from the frozen food section of the grocery store, but they taste so much better when they are homemade.  These rattlesnake bites are perfect as a snack and always go over well at a party.

Enjoy!

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New Secret Recipe
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Texas Roadhouse Rattlesnake Bites

12 large jalapenos, seeded and cut in half
2 cups Monterey jack cheese, shredded
1 large egg
2 tablespoons milk
1 tablespoon flour
1 teaspoon Parmesan, grated
salt and pepper
1 1/2 cup bread crumbs, seasoned or unseasoned
vegetable oil

Wash jalapenos, cut in half, and take out seeds.

Stuff each half with grated jack cheese.

In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste.

Place breadcrumbs in flat dish.

Dip jalapeno in egg mixture and then in breadcrumbs.

Place in freezer for 1/2 hour.

Take out of freezer and deep fry in hot oil until golden brown.

Serve immediately with Ranch Dressing or Cajun Horseradish Sauce.

Serves 6

Source: KTVB TV7 Boise, ID

Until Next Time… Be Well!

Kind Regards,

Ron

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May
09
2012

Texas Roadhouse Cactus Blossom

Posted by: ChefTom in Categories: Recipes, Texas Roadhouse.

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Today I have a fun secret recipe that will show you how easy it is to make one of Texas Roadhouse’s most popular appetizers.  Many steakhouses offer some kind of fried onion appetizer and at Texas Roadhouse they are known for their Cactus Blossom.

They take a jumbo-sized onion and slice it to create onion petals that are coated in a seasoned batter and deep fried.  In the end, it looks like the onion has blossomed open to reveal all the yummy crispy petals within.  They serve it with a spicy dipping sauce that is out of this world.  I make this zesty sauce often as it is also a great dip for french fries and tater tots.

Sweet Vidalia onions work best with this recipe and can often be found in larger sizes.  One extra large onion will make enough for 4-6 people, but if you’re only cooking for 2, a small onion is all you’ll need.

Enjoy!

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New Secret Recipe
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Texas Roadhouse Cactus Blossom


canola oil
1 extra large onion

Chili-Horseradish Dipping Sauce:

1 cup mayonnaise
1 cup sour cream
1/4 cup prepared chili sauce
1/4 teaspoon cayenne pepper
2 tablespoons horseradish sauce

Seasoned Flour:

1 cup flour
2 teaspoons paprika
1 teaspoon sugar
1 teaspoons garlic powder
1/2 teaspoon black pepper

Onion Batter:

3/4 cup flour
1 teaspoons garlic powder
1 tablespoon paprika
3/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 cups cornstarch
1/2 teaspoon salt
1 teaspoon garlic salt
12 ounces beer

Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined. Refrigerate until ready to serve.

Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.

Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.

Slice 3/4 inch off the root end of the onion.

Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.

Remove about 1 inch of the center petals from each onion.

Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.

Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth.

Dip the floured onion in the batter. Allow excess batter to drip off the onion.

Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.

Transfer onion to a plate lined with paper towel to drain.

Place on a serving platter and insert the cup of dipping sauce in the center of the onion.

Serves 4-6

Source: FOX Providence

Until Next Time… Be Well!

Kind Regards,

Ron

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