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.




Grilled Chicken with Tomato Compote

Longhorn Steakhouse Restaurant Recipe

1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground lemon pepper
1/2 teaspoon sweet paprika
1/8 teaspoon ground cinnamon
6 boneless skinless chicken breasts

Tomato Compote:
2 tablespoons olive oil
12 ounces tomatoes, cut into 1/2 inch pieces
1/4 cup finely chopped red onion
3 tablespoons finely chopped fresh Italian parsley
3 tablespoons finely chopped fresh oregano
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup pine nuts, toasted

To cook the chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13 by 9 inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.

Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through. about 4 minutes per side. The chicken should still be firm to the touch. But if it's too firm, it's overcooked and will be dry. Make sure to watch it carefully.

Meanwhile, prepare the tomato compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Saute just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts. Transfer the chicken to a platter. Spoon the warm tomato compote over the chicken and serve. Serves 6.

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