White Cheddar and Bacon Dip Inspired by LongHorn Steakhouse’s Winter Peak Season menu
Ingredients: 1 cup of Vermont white cheddar, shredded ½ cup of cheddar jack cheese, shredded 8 oz. of cream cheese, softened 8 slices of bacon 2 tablespoons of green onions, chopped 1 tablespoon of fresh parsley, chopped Flatbread or crackers for dipping
Directions: Cook bacon on stovetop according to directions. Once cooked, place bacon on a paper towel- lined plate to drain. Once cooled, chop bacon into small pieces. Reserve 1/3 of the bacon pieces for topping. Mix white cheddar, cream cheese, green onions and 2/3 of crumbled bacon, then place in an oven-safe casserole dish. Bake in 400 degree oven for approximately 15 minutes or until heat through and edges start to bubble. While baking, toast flatbread in oven or on grill. Remove from oven, top with cheddar jack cheese and remaining crumbled bacon. Finish with chopped fresh parsley. Serve with flatbread or crackers for dipping.
Recipe serves four to six.
Crispy Chicken and Waffles with Sriracha Honey Personal Recipe from the LongHorn Steakhouse Executive Chefs
Ingredients: 2 1/4 cups of all-purpose flour 3 tablespoons of sugar 2 teaspoons of baking powder 1 teaspoon of baking soda 1/2 teaspoon of salt 2 cups of low-fat buttermilk 1/2 cup (1 stick) of unsalted butter, melted 2 large eggs Nonstick cooking spray 1/2 cup of honey 2 tablespoons of Sriracha
Directions:
Waffles Preheat oven to 275 degrees. Set a rack on a baking sheet, and place the sheet in the oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together buttermilk, butter and eggs. Gradually add flour mixture and mix until batter is combined. Heat waffle iron according to manufacturer's instructions and spray with cooking spray. Pour batter onto iron leaving a 1/2 inch border on all sides. Spread batter if necessary. Close iron and cook for 3 to 5 minutes or until waffles are golden brown and crisp. Transfer the waffles to the rack in the oven to keep warm. Repeat with remaining batter.
Sriracha Honey Combine Sriracha and honey in a bowl until thoroughly combined.
Assembly Separate the waffles into 1/4 sections, and top each section with one to two chicken tenders. Drizzle with the Sriracha honey and serve. Enjoy!
Recipe serves four.
Grown Up Grilled Cheese Personal Recipe from the LongHorn Steakhouse Executive Chefs
Ingredients: Large focaccia round 1 wheel of brie 1/4 pound of prosciutto 8 – 10 leaves of basil Butter, as needed 3 – 4 tablespoons of honey
Directions: Slice the focaccia bread in half and turn so the freshly cut sides of the bread will end up on the outside of the sandwich. This will help create a crispier sandwich. Slice 1/4 inch thick pieces of brie and spread on to the bread. Top with paper-thin slices of prosciutto and basil leaves. Place the other half of focaccia on top. Heat a large skillet on medium. Butter the top and bottom of the sandwich and place in skillet. Toast each side of the sandwich until golden brown. Slightly press down on the sandwich when grilling to make sure the whole sandwich is getting toasted. After the sandwich is golden brown, remove from the skillet and place on a cutting board. Cut the sandwich into 2 – 3 bite pieces. Arrange on a platter and drizzle with honey. Enjoy!
Recipe serves four.
Crispy Grilled Wings Personal Recipe from the LongHorn Steakhouse Executive Chefs
Ingredients: 5 pounds of chicken wings 2 tablespoons of canola oil 2 teaspoons of adobo seasoning
Directions: Preheat Oven to 425 degrees. Toss the wings with the oil and the seasoning in a bowl. Place wings on top of a wire rack set on a baking sheet. Leave space so that the wings do not touch. Bake for 35 to 40 minutes or until skin is crisp. Refrigerate the wings until cooled. Place wings on hot grill and grill for approximately 8 minutes. Move wings every few minutes to get grill marks and to re-crisp the skin. Toss grilled wings with your favorite sauce or dry seasoning. Serve and enjoy!
Recipe serves four.
Grilled Beer Brats Personal Recipe from the LongHorn Steakhouse Executive Chefs
Ingredients: 15 bratwursts 2 12 ounce beers of your choice 24 ounces of chicken stock 1 medium onion, thinly sliced 3 cloves of garlic, smashed and finely minced 1 tablespoon of olive oil 1 teaspoon of red pepper flakes 1 teaspoon of yellow mustard seeds
Directions: Preheat your grill. In a large pan, bring the oil to medium heat. Add the onion, garlic, and spices to the oil and cook, stirring frequently. Once onions turn translucent and have begun to brown on the edges, add the beer and chicken stock. Bring the pan back to a boil and add the bratwursts. Be sure to cover the bratwurst with the beer mixture. Simmer for 10 minutes and remove the bratwursts. Continue to reduce the beer liquid. Grill the bratwursts for approximately 5-8 minutes or until skin is crisp and has grill marks. Toss bratwursts back in to the beer. Serve and enjoy!
Recipe serves 10-15.
Mini Steak Sandwiches Inspired by LongHorn Steakhouse’s Steak and Bacon Cheddar Melt
Ingredients: • 2 strip steaks • 3 tablespoons of salt • 1 tablespoon of pepper • 1 tablespoon of granulated onion powder • 1 tablespoon of granulated garlic powder 4 slices of aged cheddar cheese 8 slices of Applewood smoked bacon, cooked ½ cup of green onions, sliced thin 1 cup of mayo 1 loaf of French bread, cut into 8 slices Olive oil
Directions: • If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat sauté pan or indoor grill to high heat. • Season steaks with salt, pepper, granulated onion powder and granulated garlic powder. • Place seasoned steaks on grill. Grill to your desired degree of doneness. While steaks are grilling, cook bacon. Set aside and reserve oil. Finely chop half of the bacon (4 pieces) and add to mayo, along with reserved bacon grease. Add chopped onions and mix. Set aside. Brush French bread slices with olive oil and place on the grill until grill marks appear, approximately 1-2 minutes. If grilling indoors, place in oven to warm. • Remove steaks from grill and let sit for approximately five minutes. Slice steak into thin, bite-sized pieces. Build sandwich by spreading bacon mayo on the bottom slice of grilled French bread, then add steak, followed by bacon and cheddar cheese. Spread more bacon mayo on the second slice of French bread and place on top of sandwich. Enjoy!
Recipe serves four.
Baby Back Ribs Inspired by LongHorn Steakhouse’s Signature Baby Back Ribs
Ingredients: 2 racks of baby back ribs 2 tablespoons of canola oil 2 cups of BBQ sauce of your choice 2 tablespoons of salt 2 tablespoons of pepper 1 tablespoon of granulated garlic powder 1 tablespoon of granulated onion powder
Directions: You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you’re cooking in an oven in your home kitchen or on a typical gas grill. Season ribs with salt, pepper, granulated onion powder and granulated garlic powder. Lay ribs meat-side down on a baking sheet with an elevated edge. Cover the sheet pan completely in aluminum foil. Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone. Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn’t fall apart. Apply canola oil to char-grill and heat to medium-high. Place ribs on grill meat-side up and baste with BBQ sauce. Grill for approx. 3 minutes. Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs. Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges. Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces. Serve with remaining BBQ sauce on the side for dipping.
Recipe serves four.