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.

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CACTUS BLOSSOM






Texas Roadhouse Cactus Blossom
Copycat Recipe

Serves 3-4

Blossom Ingredients
Canola oil
2-3 extra large onions
.
Chili-Horseradish Dipping Sauce
1 cup mayonnaise
1 cup sour cream
1/4 cup prepared chili sauce
1/4 teaspoon cayenne pepper
2 tablespoons horseradish sauce

Seasoned Flour
1 cup flour
2 teaspoons paprika
1 teaspoon sugar
1 teaspoons garlic powder
1/2 teaspoon black pepper

Onion Batter
3/4 cup flour
1 teaspoons garlic powder
1 tablespoon paprika
3/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 cups cornstarch
1/2 teaspoon salt
1 teaspoon garlic salt
12 ounces beer

Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.

Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.Divide sauce among small condiment cups. Refrigerate until ready to serve.

Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.

Slice 3/4 inch off the root end of each onion.Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.Remove about 1 inch of the center petals from each onion.

Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.

Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth.  Dip the floured onions in the batter. Allow excess batter to drip off each onion.

Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.Transfer onions to a plate lined with paper towel to drain.Place on a serving platter and insert the cup of dipping sauce in the center of each onion.

NOTES
The Cactus Blossom, served at Texas Roadhouse restaurants, is very similar to a Bloomin' Onion, served at Outback Steakhouse, an Awesome Blossom, served at Chili's, and a Texas Rose, served at Lonestar Steakhouse.

A variety of dipping sauces can be enjoyed with this appetizer to help customize the dish. Some alternatives include a ranch-based sauce, a horseradish-mayonnaise sauce or a tomato-based sauce.

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