Logans Texas Roadhouses Cactus Blossom Recipe 445 Food

LOGAN'S TEXAS ROADHOUSE'S CACTUS BLOSSOM RECIPE - (4.4/5)

Steps:

• Batter: Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Onion preparation: Cut about 3/4-inch off top of onion, peel onion. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom (root end.) Remove about 1-inch of petals from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients. Frying: Gently place onion in fryer basket and deep fry at 375 to 400 degrees for 1 1/2 minutes; turn over and fry 1 to 1 1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with sauce. Seasoned flour: Combine flour, paprika, garlic powder, pepper, and cayenne pepper. Mix well. Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce, cayenne pepper, and horseradish if you're using it. This recipe yields 4 to 6 servings.

HOW TO MAKE A TEXAS ROADHOUSE CACTUS BLOOM

Steps:

• 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.
• Heat the oil in a deep fryer or larrge stock pot to 375-400° Fahrenheit.
• 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 of 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, and 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.

LOGANS TEXAS ROADHOUSE BUTTERY DINNER ROLLS

Steps:

• Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients. Pour water mixture into the well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter.
• Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes.
• Serve with cinnamon butter.