Enjoy Outback Steakhouse Recipes at Home
by Bill Lane

Serving up an Outback Steakhouse recipe from your kitchen is closer to reality than you think. I want to show you how this can be done.

An appetizer of grilled shrimp on the barbie followed only by a pound of steamed crab legs topped off with a Sinful Sydney Sundae. Wow, if that doesn’t make you hungry I don’t know what will? Recipes from Outback Steakhouse have their own unique taste and signature flavors. However, one can’t afford to eat at Outback several days a week, especially in these tough financial circumstances. So what’s an Outback fan to do?

Well, luckily you can have the same great taste of Outback Steakhouse recipes in your very own home. And I am not talking about two or three generic recipes. I’m talking over 25 mouth-watering, taste like the real thing recipes. Here is a list of just a few of the Outback Steakhouse recipes I am talking about:

- Outback Steakhouse Coconut Shrimp

- Outback Steakhouse Sydney’s Sinful Sundae

-Outback Steakhouse Orange Marmalade Sauce

- Outback Steakhouse Bloomin’ Onion

- Outback Steakhouse Kookaburra Wings

At first, I was very skeptical about purchasing a book claiming to have Outback Steakhouse recipes in it. So I tried a few “free” ones I found online. Well, that didn’t last long. The “free” recipes were not even close to tasting like Outback Steakhouse. I figured for less than the price of a meal at Outback with a satisfaction guaranteed, I’d give the book a shot. Was I ever surprised. The recipes and instructions taste like I am sitting in Outback Steakhouse. And now it only cost me 1/3 of what I would be paying.

Outback Steakhouse recipes produce really good food in the restaurant, but produce really great food when it’s in your own home. Give it a try today mate. And Outback Steakhouse recipes are not the only one’s included. Applebees, Chilis, Olive Garden and TGI Fridays are some others just to name a few.

About the Author

Bill Lane suggests that you get your Outback Steakhouse recipes and all your other favorite restaurant recipes right now at copycatrecipes.info.

In New Orleans and in the bayou country of the southernmost half of Louisiana there is one thing that matters to every visitors and it is the taste of their foods. As history tells us that it their dishes are influenced by different culture dishes style. Of course, it won’t stay as long as today if they were not able to master the way of cooking their delicious dishes. Well, the most common ingredient is the crawfish meat. It is because they are known to be abundant source of sea foods especially crawfishes. In fact, it is the famous ingredient of the famous recipe called crawfish etouffee.

The etouffee means smothered or suffocated. However, it is a Cajun dish served with shellfish or chicken over rice and is similar to gumbo. It is usually cooked with a roux as a base. A roux is a mixture of flour and fat cooked together and used as a thickening. The crawfish etouffee can be with dark brown-red roux or a blonde roux. The other way could be cooked simply with onions cooked down in butter. Well, though some debates about using a roux or not I can say that it depends on what best to your taste.

Once you have decided which of the two you will like to try, here are the ingredients you should gather.

* 6 tbsp butter
* 4 tbsp flour
* 2 cups onions, chopped
* 1/2 cup bell pepper, chopped
* 1/2 cup celery, chopped
* 6 cloves garlic, minced
* 2 tbsp dry sherry
* 4 cups crawfish stock
* 2 bay leaves
* 4 sprigs fresh thyme
* 1 1/2 tsp salt
* 1 tsp black pepper
* 1/2 tsp crushed red pepper
* 4 dashes of your favorite hot sauce
* 2 tsp Worcestershire sauce
* 2 lbs Louisiana crawfish tails
* 1/2 lemon, juiced
* 1 cup green onions, chopped
* 1/4 cup chopped parsley
* steamed white rice

Equipments:
Knife
Chopping board
Large pot
Stove
Saucepan
Wooden spatula

Cooking crawfish etouffee is really exciting and it gets easier to cook this if you have the ingredients and equipments. Then follow the directions thoroughly.

1. Bring your large pot to medium heat to melt the butter.
2. Whisk in flour; stir it constantly until medium or golden brown roux is achieved.
3. Then, put onion, bell pepper, celery and garlic to the roux.
4. Sauté the vegetables for 5-7 minutes till it become soft and translucent.
5. Put sherry to vegetables while scraping the bottom of the pan to loosen any bits stuck to the bottom of the pan.
6. Add stock, bay leaves, and thyme, salt, black pepper, crushed red pepper, hot sauce, and Worcestershire and stir well.
7. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally.
8. Add crawfish tails, lemon juice, green onions and parsley, then stir, cover, simmer 5 more minutes.
9. Adjust salt, black pepper and hot sauce to taste.
10. Serve in a soup bowl over steamed white rice.

It is absolutely the taste you are looking for. Well, you have it right in your table after cooking it. Or else, find it in every Louisiana’s restaurant. Like I said it is very famous crawfish recipe.

About the Author

Ralph Crow discovered an aluminum stock pots that are superior to other aluminum stock pots because of the proper thickness all around, especially the bottom of the pot. These commercial grade aluminum pots are perfect for boiling crawfish, crabs, and other seafood.