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Berries with Sweet Cream

March 29, 2013, 2:33 pm
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BERRIES with SWEET CREAM
Ruth Chris Steak House Copycat Recipe

Serves  6


3 cups whipping (35%) cream
1 1⁄2 cups sugar
15 medium eggs
1⁄2 tablespoon pure vanilla extract
3 cups mixed berries

In a large pot, mix cream and 3⁄4 cup sugar. Heat to a gentle boil. In a large bowl, separate eggs and discard whites (or save in the freezer for the next time you make meringue). Beat egg yolks with remaining sugar and vanilla until well blended and sugar is dissolved.

Whisk hot cream mixture into egg yolk mixture, then transfer to a double boiler, cooking for 8-12 minutes, stirring constantly until temperature reaches 165-175 degrees. Pour custard through a fine sieve (to remove any lumps) into a bowl. Place the bowl in an ice-water bath until cool. Once cool, divide evenly among 6 serving glasses, then place 4 halved strawberries around the rim. Top with blueberries, blackberries and raspberries.




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Seafood Gumbo

March 29, 2013, 2:48 pm
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SEAFOOD GUMBO
Ruth Chris Steak House Copycat Recipe

Serves 10-12


4 tablespoons butter
1⁄4 cup flour
1⁄4 cup vegetable oil
2 ribs celery, trimmed and diced
1 large yellow onion, peeled and chopped
1 green bell pepper, cored, seeded, and diced
8 oz. fresh okra, trimmed, or frozen and thawed, cut into 1 inch pieces
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 bay leaves
8 cups Brown Chicken Stock
1  (10-oz.) can Ro-Tel Original diced tomatoes and green chilis
1  (8-oz.) can diced tomatoes in sauce
4 tablespoons tomato paste
2 teaspoons liquid crab boil
1 tablespoon sugar
salt and freshly ground black pepper
3⁄4 lb. small shrimp, peeled
1⁄2 lb. jumbo lump crabmeat, picked over
1 pint shucked oysters, coarsely chopped (strain oyster liquor into chicken stock)
1 tablespoon filé powder

To make a roux, melt butter in a small, heavy skillet over medium-low heat. Add flour and cook, stirring often, until smooth and light caramel in color, about 30 minutes. Set aside.

To make gumbo:  Heat oil in a large skillet over low heat. Add celery, onions, peppers, okra, oregano, thyme, and bay leaves, and cook, stirring occasionally, until vegetables are very soft, about 45 minutes. Meanwhile, heat stock in a large heavy pot, then keep warm over low heat. Transfer vegetables to stock and add Ro-Tel, diced tomatoes, tomato paste, crab boil, and sugar. Season to taste with salt and pepper. Increase heat to medium, cover, and simmer for 30 minutes. Add shrimp, crab, and oysters, and simmer, stirring occasionally for 20–30 minutes. Whisk filé powder into 1/2 cup water, then into gumbo. Stir in reserved roux and simmer for 5 minutes. Remove and discard bay leaves. Serve gumbo over rice, if you like.


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Pecan Pie

March 29, 2013, 2:53 pm
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PECAN PIE
Ruth Chris Steak House Copycat Recipe

Makes 1 PIE

Pie crust for 9 inch pan

1 1/4 cups pecan halves
1/4 cup salted butter
2/4 cup granulated sugar
1 1/2 teaspoons  vanilla
3 eggs, beaten
1 cup dark corn syrup
1/2 cup whipping cream

Roll out pastry and line a 9 inch pie plate. Sprinkle pecans over bottom of pastry crust. Brown butter in heavy saucepan and blend with sugar in mixing bowl. Add vanilla, eggs, corn syrup, and cream and blend well.  Pour into pie plate. Bake in a preheated 350 degree oven for 50 to 60 minutes or until filling has set. Slice with a sharp knife when cool.
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Steak Oscar

March 29, 2013, 3:09 pm
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STEAK OSCAR
Ruth Chris Steak House Copycat Recipe

Serves 1


1 (8 ounce) filet of beef, wrapped in bacon
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces butter, divided
1 (2 ounce) crab cakes
5 asparagus spears
1 cup mashed potatoes
3 ounces bearnaise sauce
1 teaspoon parsley, chopped

Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes. In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side. Cook crab cake until hot all the way through. Keep warm.

In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm. Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
Garnish with chopped parsley.


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Banana Cream Pie

March 29, 2013, 3:28 pm
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BANANA CREAM PIE
Ruth Chris Copycat Recipe

Makes 1 Pie



1 banana cream pie crust
1 banana, slice ¼ inch thick
1 Tbsp. sugar in the raw
1 sugar plate

TO PLATE:  Remove banana cream pie from reach-in and place on counter. Slice a half of banana into ¼" slice and shingle on top of pie, completely cover the top of the pie and crust. Sprinkle the sugar over the banana slice. Light a blowtorch, turn on medium flame and hold the point of the flame about 3 inches
from the bananas. Move back and forth until the surface is evenly caramelized a light
brown color. Place in the center of a sugar plate.

White Chocolate Pastry Cream:
1 gallon milk, whole
3 vanilla beans, split
12 ounces white chocolate, 1/2 pieces
5 ounces butter, unsalted
1/2 tablespoon gelatin (powder or granulated)
2 cups egg yolk's, pasteurized
3 cups + sugar, granulated
3 cups cornstarch

Measure out milk and add to sauce pot, slice vanilla bean in half and add to milk. Scald the milk.
Measure and weigh out chocolate and butter and add to a mixing bowl and cover with plastic wrap. Place mixing bowl over a pot of boiling water, to melt. When butter and chocolate is just beginning to melt, mix with a whip to incorporate. Do not let the chocolate melt too much or the chocolate will break. Set aside.
Measure out gelatin and place into a mixing bowl. When the milk scalds, add three 8-oz vol. ladles to the mixing bowl and mix well to dissolve gelatin. Add to milk and mix well. Remove vanilla beans and scrap out the seeds with a paring knife and add to milk.

Measure and weigh out egg yolks, sugar and cornstarch. Add to a mixing bowl and mix with a spatula then using gloved hands thoroughly incorporate. Slowly add a small amount of the hot milk to the mix to temper the eggs. Mix well and then slowly add the egg mixture to the sauce pan with the milk and cook over low heat until the pastry cream is very stiff and the starch flavor is cooked out, approximately 25 minutes.
When pastry cream is thick, remove from heat and slowly add the melted white chocolate and butter and mix well to incorporate.

Banana Cream Pie Filling:
2 cups white chocolate pastry cream
1/4 cup Bols Crème de Banana
1 cup Cool Whip Whipped Cream

Combine whipped cream, liqueur and pastry cream. Whipped cream should be firm, not runny. Mix well. 


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Blue Cheese Filet

March 29, 2013, 3:56 pm
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BLUE CHEESE FILET
Ruth Chris Steak House Copycat Recipe

Serves 6


1/4 pound blue cheese crumbles
1/2 cup Japanese breadcrumbs
2 tablespoons heavy cream
6 steaks

Place blue cheese in mixing bowl. Add breadcrumbs and heavy cream. Mix well with spatula until all ingredients are fully incorporated. Refrigerate and hold (up to 4 days).

Pull mixture out of refrigerator 30 minutes prior to use. Grill steaks. Spread 2 tablespoons of mixture on top of each steak. Place under broiler for approximately 1.5 minutes or until golden brown.




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Creme Brulee

March 29, 2013, 4:14 pm
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CREME BRULEE
Ruth Chris Steak House Copycat Recipe

Serves 6

6 egg yolks
1/2 cup of sugar
1 quart of heavy cream, 36%
1 tablespoon of vanilla extract
sugar in the raw   (Turbinado)
hotel or deep roasting pan to hold a water bath and the brulees
6 souffle cups (ramekins)

Preheat oven to 325 degrees. Heat up the heavy cream in a 2 quart saucepan until it reaches 190 degrees, which will scald the cream. After the cream reaches temperature, set aside and let cool for 15 minutes. In the meanwhile, in a bowl, take the sugar and egg yolks, and use the electric mixer and beat until the egg color reaches a very light yellow color. You know the mixture is ready, when you take a spoon, dipping into the egg-sugar mixture, and mixture does a ribbon drop, where the mixture falls in an even, thick ribbon like look.

When the cream is given the 15 minutes to cool, Then you will take a whisk, and temper the cream into the egg-sugar mixture. This is done, so that the cream doesn't scramble the mixture. Pour the cream into the egg-sugar mix, one ladle at a time, and as you are pouring, whisk the mixture to properly temper the mix.

When this is completed, whisk in the vanilla, then get ready for the next step. Set up the ramekins in the hotel pan. Evenly pour or ladle the custard mixture into the ramekins. Pour hot water in the pan, filling it up 2/3rds of ramekin's height. carefully place the pan in the oven, and bake for 40 minutes or until set. The custards will be set, when the mixture inside the ramekins are solid. Take out of oven, and let cool in the fridge.

When serving, put a nice amount of sugar in the raw on top of the creme brulees, and you can either broil them for a minute, or if you are handy with a torch, then you can melt the sugar. Be careful with hot sugar, as I have gotten burnt by hot sugar, and it doesn't feel good at all! It only takes a few minutes for the sugar to cool. Serve immediately afterwards.
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Steak House Salad

March 29, 2013, 4:17 pm
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STEAK HOUSE SALAD

This Ruth Chris salad has iceberg, baby arugula and baby lettuces with grape tomatoes, garlic croutons and red onions with a balsamic vinaigrette.
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Blueberry Mojito Cocktail

June 24, 2013, 9:27 am
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BLUEBERRY MOJITO COCKTAIL
Ruth Chris Steakhouse Copycat Recipe

Serves 1

8 blueberries (fresh or frozen and thawed), plus more for garnish
2 tablespoons (1 ounce) freshly squeezed lime juice
2 teaspoons sugar
8 fresh mint leaves, plus more for garnish
1/4 cup (2 ounces) white rum
1 cup ice
2 tablespoons (1 ounce) club soda
lime slice for garnish

Add blueberries, lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint, breaks up the blueberries and helps the sugar dissolve into the lime juice.
Add rum, stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra blueberries, mint leaves and a lime slice.



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Roasted Brussel Sprouts

June 24, 2013, 6:21 pm
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ROASTED BRUSSEL SPROUTS
Ruth Chris Steak House Copycat Recipe

Serves 2-3

1 lb. fresh Brussels Sprouts (not frozen)
1 tablespoon vegetable oil
3-4 slices of applewood smoked bacon, cut into 1/2 inch pieces
1 1/2 teaspoons apple cider vinegar
1 1/2 tablespoons maple syrup
1/2 teaspoon salt, plus more as needed
ground black pepper for seasoning

Bring a medium-sized pot of water to a boil and salt generously. Trim the bottom end of Brussels sprouts, and pull off the outer dark leaves. Halve through the core. Add Brussels sprouts to boiling water and cook, uncovered, until tender - about 7 minutes. While Brussels sprouts are boiling, add the oil and bacon to a large skillet (I prefer cast iron), and cook over medium heat, stirring occasionally until the bacon is crispy. When Brussels sprouts are tender, drain and rinse under cold running water. Remove the bacon with a slotted spoon and set aside.

Increase heat to medium high. Add the Brussels sprouts to the skillet and cook, stirring occasionally, for 5 minutes. After five minutes, sprouts will start to brown a little. Add apple cider vinegar and stir. Cook an additional 4 minutes. After 4 minutes, add maple syrup. Continue stirring until edges of sprouts are brown and crispy (about 2-3 additional minutes.) Add bacon. Salt and pepper to taste. Serve warm.

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Beef Carpaccio

June 24, 2013, 6:27 pm
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BEEF CARPACCIO
Ruth Chris Steakhouse Copycat Recipe

Serves 4

2 eggs
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup vegetable oil
2 dashes Tabasco sauce, or to taste
3 tablespoons Worcestershire sauce
salt and pepper to taste
8 ounces frozen thinly sliced beef tenderloin carpaccio.
1 tablespoon capers, for garnish
1 lemon, cut into wedges

In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.

Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
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Scallops in Lobster Sauce

June 24, 2013, 6:46 pm
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Seared Sea Scallops with Lobster Sauce salt and peppered seared and served over sautéed julienne vegetables.

SEARED SEA SCALLOPS
Ruth's Chris Steak House Copycat Recipe

Serves 2-4
1 pound sea scallops
1 Tablespoon oil or butter
salt and pepper

Dry the scallops with paper towels. Salt and pepper both sides. Heat a large regular (not non-stick) pan for 2-3 minutes so it is quite hot. Add the oil or butter, and then the scallops. Don't let them touch each other. If your pan isn't big enough to do them all at once, keep the first batch under a piece of foil and do two batches. Cook the scallops about 1½ minutes each side. They should have a golden crust on both ends, and the center should still look translucent. Turn with tongs.

LOBSTER CREAM SAUCE
Lobster Cream Sauce:
1/2 stick (1/4 cup) butter
1/4 cup flour
1 cup heavy cream
1/2 cup sherry
1 pound lobster meat, cooked

To Make Lobster Cream Sauce: Melt the butter in a saucepan. Add the flour and stir in the cream and sherry wine until thickened. Fold in the lobster. Keep warm.

Notes:  You may substitute a jar of lobster bisque for the cream sauce.  To make the vegetables just saute them in some olive oil and build the dish according to the picture above and garnish with a little fresh parsley.
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Spiked Coffee

June 24, 2013, 6:54 pm
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SPIKED COFFEE
Ruth Chris Steak House Copycat Recipe

1/2 ounce Frangelico
1/2 ounce bailey's irish cream
1 1/2 ounces brandy
5 ounces coffee (depending on size of your mug)
2 tablespoons whipped cream

Pour alcohol into a coffee mug, fill to the brim with coffee and top off with some whipped cream.


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Apple Walnut Blue Cheese Salad

June 24, 2013, 6:57 pm
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APPLE WALNUT BLUE CHEESE SALAD

Apple, Walnut & Bleu Cheese Salad with crisp mixed greens, maple candied walnuts and red onion, tossed with aged balsamic vinagrette
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Crab and Corn Chowder

June 24, 2013, 7:05 pm
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Crab & Corn Chowder - crab meat, sweet yellow corn, potatoes, onions, and just the right amount of herbs and spices.

CRAB and CORN CHOWDER
Ruth Chris Steak House Copycat Recipe

Serves 6

1 medium onion, chopped
5 tablespoons butter
1/3 cup all purpose flour
3 1/2 cups milk
4 bacon strips, cooked and crumbled
2 can (6 ounces each) crab meat, drained
2 medium potatoes, diced
1 small green pepper, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

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Lobster Bisque

June 24, 2013, 7:13 pm
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LOBSTER BISQUE
Ruth Chris Steak House Copycat Recipe

2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters. Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.


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Chopped Salad

June 24, 2013, 7:20 pm
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CHOPPED SALAD
Ruth Chris Steak House Copycat Recipe

Serves 4

Salad:
8 cups packed julienne strips iceberg lettuce (or chopped iceberg lettuce or can substitute romaine lettuce)
1 cup packed julienne strips fresh spinach
1 cup packed julienne strips radicchio
1/3 cup very thin slices red onion (or chopped red onions)
1/2 cup chopped green olives
6 ounces fresh mushrooms, sliced, washed and drained (about 2 cups)
4 eggs, hard-boiled and chopped
1 (14-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
1/2 lb applewood-smoked bacon, chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 oz.)
1/2 cup crouton
cherry tomatoes, halved
crispy fried onions, for garnish

Lemon Basil Dressing:
2 cups sour cream (or use 1 cup sour cream and 1 cup mayonnaise)
1/4 cup chopped fresh basil
4 -5 tablespoons fresh lemon juice (1 lemon)
seasoned salt and garlic pepper seasoning

Salad: In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.

Lemon Basil Dressing: Combine all ingredients,add seasoned salt and garlic pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.


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Cheese Stuffed Chicken

June 24, 2013, 7:42 pm
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STUFFED CHICKEN BREAST
Ruth Chris Steak House Copycat Recipe

Chicken:
1 tablespoon canola oil
1 chicken breast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme, chopped
1 tablespoon lemon butter
sprinkle fresh parsley, chopped

Place the oil into pie pan, spreading the oil evenly in the pan. Season the stuffed chicken with salt and pepper and place into the hot oiled pie tin skin side up.  Place in the oven. Cook for 30 minutes 450 degrees, internal temperature must reach 165 degrees.

Chicken Stuffing: 
1 pound (16 oz.) cream cheese
2 tablespoons ranch dressing
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 egg yolk
2 oz. (1/4 cup) shredded cheddar cheese

Mix all ingredients
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Garlic Mashed Potatoes

June 24, 2013, 7:52 pm
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GARLIC MASHED POTATOES
Ruth Chris Steak House Copycat Recipe

Serves 6-8

7 cups peeled and cubed baking potatoes
6 cloves garlic, peeled
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper

Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. Place drained potatoes and garlic in a mixing bowl. Add remaining ingredients; beat with mixer until smooth.
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Lettuce Wedge Salad

June 24, 2013, 7:58 pm
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LETTUCE WEDGE SALAD
Ruth Chris Steakhouse Copycat Recipe

Serves 4

Bleu Cheese Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt

Salad:
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)

Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing. Sprinkle 1/4 cup of diced tomato over the top and serve.

Notes:  At the steak house they also top the salad with crumbled bacon.
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