Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.
Texas Steakhouse & Saloon serves a cast iron skillets filled with sautéed mushrooms, red bliss potatoes, green and red peppers, onions and tomatoes. You can choose from flame-grilled chicken, steak or the Texas Skillet with chicken, steak and blackened shrimp.Prices range for $13.99 to $17.49 depending on the type of meat included in the skillet.
1/3 cup brown sugar, packed
1/2 cup bourbon whiskey (such as Jack Daniels)
1/3 cup soy sauce
2 tablespoons fresh squeezed lemon juice
3 cloves garlic, minced
4 teaspoons Worcestershire Sauce
1 teaspoon black pepper
1 cup cola drink (such as Coca Cola)
In a mixing bowl, whisk together all ingredients. Place 1 1/2 pounds of steak in a large zipper bag. Pour the marinade into bag and seal. Marinate for 6 to 8 hours in the refrigerator. Grill the steaks to desired doneness.
4 short skewers
1⁄2 cup extra light olive oil
2-3 fresh garlic cloves, minced
1-2 tablespoon parmesan cheese
1 vine ripe tomatoes, cored and seeded
1⁄2 small green pepper, cored and seeded
1⁄2 small white onion
1 small zucchini
Peel and slice the apples, set aside. In a medium saucepan, melt the butter. Once melted add in remaining ingredients and cook until the apples are golden and soft. Serve warm or keep in the fridge until ready to serve and reheat either on the stove or in the microwave.
Deep fried Onion Rings with a side of southern dipping sauce
& buttermilk ranch served at Logan's Roadhouse
Restaurant Style Onion Rings
Logan's Roadhouse Copycat Recipe
Makes 3-4 servings
1 quart vegetable oil
1 large Vidalia onion, cut into 1/4 inch slices
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 cup dry bread crumbs
seasoned salt, to taste
Heat vegetable oil in a deep fryer or pot to 365 degrees. Separate the onion slices into rings and set aside.
In a bowl, combine flour, baking powder and salt. Dip the onion slices in the flour mixture until completely coated and set aside. Whisk the eggs and milk into the flour mixture. Dip the floured rings into the batter to coat and place on a wire rack to let excess batter drip off. Pour the bread crumbs in a large bowl. Gently toss battered onions into the bread crumbs and and coat evenly.
Deep fry a few rings at a time for 2 to 3 minutes, or until golden brown. Place the finished onion rings on paper towels to drain. Season with seasoning salt and serve.
1/2 teaspoon adobo sauce (from the canned chilies)
1 cup mayonnaise
To make the Dressing: Add all ingredients, except the mayo, to a blender or food processor. Blend on low speed, stirring occasionally with a wooden spoon until blended. Add the mayonnaise. Blend on low speed stirring occasionally until mixture is smooth and creamy, about 3 minutes. Serve immediately or refrigerate until served.
For the Fish: Season the tilapia with the spices and grill until done. Top with salsa, beans, corn and tortilla strips.