The Texas Roadhouse is a legendary chain of over 300 restaurants in 46 states. Though they are headquartered in Kentucky and their first restaurant opened in Indiana, Texas Roadhouse upholds a Western theme (including their armadillo mascot named Andy) and is famous for their large portions of hand-cut steaks, “fall-off-the-bone” ribs, made-from-scratch side orders, fresh-baked rolls and Legendary Margaritas.
Rattlesnake Margarita. All good meals should start with a killer Margarita and the Texas Roadhouse version is legendary and easy. You’ll need 1 ounce each of cranberry juice and quality tequila. Add 1-1/2 ounces of sour mix and a quarter of fresh lime. Shake these ingredients together and serve on the rocks in a salted margarita glass.
Texas Red Chili. Nothing says “Texas” like homemade red chili.
Cut 4 pounds beef chuck into 1/2 inch cubes. Place 3 tablespoons of canola oil in a large pot and heat. Add 2 tablespoons of diced garlic and 1 cup of onion into the hot oil and cook for about 2 minutes. Drop the heat to medium-high and add the beef cubes, stirring until the meat to brown.
Now add 1 tablespoon of Italian seasonings, 1-1/2 ground cumin seeds, 1 tablespoon of smoked paprika, 2 teaspoons of chili powder, 2 teaspoons of kosher salt, 1/8 teaspoon of black pepper, 1 tablespoon of brown sugar, 2 cups of crushed tomatoes, two 15-ounce cans of red kidney beans, 1 tablespoon of vinegar, 1/4 cup of sliced and seeded jalapenos, 1/8 teaspoon of crushed red pepper, 2 tablespoons of masa harina, 1 cup of shredded cheddar cheese, and 1/2 cup of diced red onions.
After this concoction simmers for about 10 minutes, you’ll add a bit more masa harina to thicken it. Another 10 minutes on the stove and you’ll be eating like a Texan.
The “Blossom” is the signature Texas Roadhouse side dish. This Texas version of the “onion ring” features a whole onion sliced into petals and deep fried in a seasoned batter. When served, many crispy petals look like the onion has opened up and "blossomed." Of course you’ll want to enjoy this treat with the same spicy horseradish dipping sauce they serve at the Texas Roadhouse: Mix 1 cup each of mayonnaise and sour of cream, 1/4 cup of chili sauce, 1/4 teaspoon of cayenne pepper, and 2 tablespoons of horseradish sauce in a medium mixing bowl and refrigerate until your ready to eat.
Now, for the Onion Batter: Fist, have ready a deep fryer or large stock pot with oil heated to about 400 degrees. Next mix 3/4 cup of flour with 1 teaspoon of garlic powder, 1 tablespoon of paprika, 3/4 teaspoon of sugar, and 1/8 teaspoon of cayenne pepper in a large mixing bowl.
Slice 3/4 inches off the root end of the onions and slice the onion into the 12 to16 trimmed pieces working in a clockwise direction without cutting completely through the onion (leave about an inch). Pull out about 1 inch of the center onion “petals” and coat the onions in the batter making sure the flour reaches between each petal. Mix the remaining flour with 1-1/2 cup of cornstarch, 1/2 teaspoon of salt, 1 teaspoon garlic salt, and 12 ounces of beer. Dip the already floured onions in the batter and place each onion the fryer basket, cooking each side in the hot oil for 90 seconds. You can drain the excess oil on a plate covered with paper towels while you grab the dipping sauce.
Texas Roadhouse Barbecue Sauce. The Texas Roadhouse has its own sweet and tangy barbecue sauce served in a bottle and found at each table. But for a taste of Texas at home, here is what you’ll need to mix: 2 tablespoons each of canola oil and honey, 1/2 cup each of tomato paste and sugar, 1 tablespoon each of onion powder and Worcestershire sauce, 2 teaspoons each of salt and vanilla extract, 1/2 cup vinegar, 1-1/2 cups of water, 1-1/2 tablespoons of molasses, 1 teaspoon liquid smoke, 1/8 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon of pepper.