With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.
MESQUITE GRILLED SHRIMP
Lone Star steakhouse Copycat Recipe
1 pound medium shrimp, peeled and deveined
1/4 cup lemon juice
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground white pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
Make the marinade by tossing all the spices and lemon juice in a large bowl. Add the shrimp and refrigerate for about 1/2 an hour. Grill the seasoned shrimp for about 1-2 minutes per side, making sure not to overcook them.
Notes: Try this spice rub with a few mesquite chips thrown over the hot coals in you grill.
STEAKHOUSE MAC and CHEESE
Longhorn Steakhouse Copycat Recipe
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.
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.
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
2 cups (8 oz.) grated white cheddar cheese, plus more for garnish
1/2 cup (4 oz.) grated asiago cheese
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves.
Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree the soup in the pot with an immersion blender). Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
1 quart water
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup finely diced onion
3 tablespoons granulated chicken stock base
8 oz Budweiser beer
1/3 lb Mexican Velveeta cheese, cut in cubes
1/3 lb Regular Velveeta cheese, cut in cubes
4 oz grated Cheddar cheese
1/2 cup butter or margarine
8 tablespoons flour
Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender. Add Velveeta cheeses gradually, stirring until cheese melts. Blend in the Cheddar. Make a roux of the butter or margarine and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers.
5-10 small to medium sized red potatoes, cut into wedges
1 package of center cut bacon, cut in half
1 cup sour cream
2 tablespoons fresh chives, minced
3-4 dashes of Tabasco sauce
salt and pepper
Preheat oven to 425 degrees. Sprinkle potato wedges with salt and pepper. Wrap each with 1/2 a bacon slice and secure with a toothpick. Arrange potato wedges in a single layer on a lightly greased baking sheet. Bake for 35-40 minutes or until bacon is crisp and browned. Combine sour cream, Tabasco sauce and chives and mix well. Serve alongside potato wedges for dipping.
CAMPFIRE SMORES BROWNIE
This Longhorn Steakhouse dessert is a chocolate fudge brownie topped with graham cracker crumbs and melted marshmallow creme. To make these at home just pickup a box of your favorite brownie mix and bake according the the package directions. Allow to cool and cut into squares. When ready to serve the dessert sprinkle graham cracker crumbles on the top and put a dollop of marshmallow fluff on top. Pop in in the microwave to melt and then drizzle with some chocolate and caramel sauce.