Outback Steakhouse has a “no rules pasta” (formerly queensland chicken and shrimp pasta) that I love the zesty spicy taste of their sauce in the noodles but can’t quite figure out what to try here at home to recreate it?
I am not a cook but am willing to experiement with this one, I did find one copycat online for it but it didnt turn out anything like the actual stuff from outback.
Just hoping some others here know and might have a good idea what gives it the zing or what to try here to get close to it at home.
Wife loves it and honestly just cant afford to go get it each week (budget wise) but I sure do want to try to make something at home similar.
No shrimp or chicken addon needed, just looking for that spicy sauce they use in that dish (its a white creme spicey sauce).
Guys Gals sorry for my newbieness, I used the search tool after posting this and found a few examples of copycats for this so I am going to go buy some ingredients and give it a try!
FTLOSM,
DID ANYONE ANSWER YOU FOR THE SECRET RECIPE OF THE SAUCE AT OUTBACK?
I MUST SAY THAT I THINK THE OUTBACK HAS A FEW SECRETS UP THEIR SLEEVES. I’VE BEEN TRYING TO MASTER THE SAUCE THAT GOES WITH THEIR ALICE SPRING CHICKEN. IT’S SOME TYPE OF HONEY MUSTARD SAUCE. MY HUSBAND LOOOOVES IT, SO I DECIDED TO MAKE THE EXACT SAME DISH AT HOME AND ATTEMPTED THE SAUCE FOR HIM TO SAY, “HUN, YOU ALMOST GOT IT”. :- ( OKAY, NOW I’M ANXIOUS…IF YOU KNOW OF ANYTHING, PLEASE, I’M BEGGING, LET ME KNOW…
Chillax
I found 2 copycats here for the no rules (formerly queensland chx and shrimp) went out bought all the ingredients, each was slightly different but tried them on two different nights (trying both formulations in the links above), yet sadly neither tasted anything like the actual sauce they use, and the thickness was all wrong too (very watery), I did try a few things on my own to thicken it even but didn’t really work and since the taste wasn’t right anyways I just decided ok when we want this ill just be getting it togo and we will split the portion i guess (trying to save money yet at same time still enjoy it).
I would love for someone to just spill the beans on the actual ingredients and prep, but I am guessing that is probably a long shot at best to hope for.
Outback doesnt use wine to cook chicken, both chicken and shrimp are cooked over open flame, they are brushed with butter and poultry seasoning is added. Also they put noodles and sauce in pan and cook till thickened then add chicken and shimp to top, a butter sauce is lightly poured over the top of the meat, then chopped parsley or chives for garnish.
Most chain restaurants don’t have a “recipe”, just special ingredients made at a foodservice factory and shipped to them. They assemble the pre-made ingredients to make a meal. They usually don’t have chefs making “grandma’s” secret recipe in the kitchen. It’s all developed in food test kitchens, and duplicated in foodservice factories. At most chain restaurants, you are eating an industrial frozen TV dinner along with dried sauce packets poured into boiling water.
So that’s why people make copycat recipes that taste like the original. The original recipe is usually a secret, probably made with ingredients (chemicals, artificial flavors, special factory processes, etc) that we couldn’t obtain.