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.




Logan's Roadhouse: Santa Fe Tilapia

Santa Fe Tilapia with Roasted Corn and 
Black Bean Salsa at Logan's Roadhouse

Santa Fe Tilapia

Logan's Roadhouse Copycat Recipe

1 ( 4-6 oz.) tilapia fillet per person
roasted corn
black beans
jalapeno or green chilies
tortilla strips
Southwestern or Creole seasoning

Cilantro Chipotle Dressing:
4 teaspoons garlic, minced
1/2 cup chopped cilantro
1 lime, juiced
1 teaspoon powdered sugar
1 teaspoon honey
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1 chipotle chile in adobo
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.

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