Steakhouse Restaurant Recipe
8 pieces sweet corn on the cob
1 quart heavy cream
1 tablespoon sliced garlic
1 tablespoon sliced shallots
1 tablespoon chopped parsley and chives
2 tablespoon whole sweet butter
fresh ground black pepper
1 cup cornbread crumbs
Slice corn kernels off of the corncobs. Save the cobs for the corn cream. Heat a medium-sized sauce pan, add the butter and sauté the shallots and garlic until soft. Add the reserved corncobs and pour the heavy cream into the pan and simmer for 20 minutes. When the cream is reduced by half remove the corncobs and discard. Heat a sauté pan and add the last tablespoon of butter, add the corn and sauté for 3-5 minutes or until desired tenderness. Add four ounces of the corn cream and stir it into the corn until it is evenly combined. Season with kosher salt and fresh black pepper. Place the mixture into a oven safe dish, top with the cornbread crumbs and bake until the crumbs are golden brown. Serve piping hot.
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.