ruths chris

Ruth's Chris Potatoes au Gratin Copycat

butter

onion,

garlic clove,

salt

black pepper

chicken stock

heavy cream; add a little more if it doesn’t cover potatoes

parsley

Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.

Transfer the mixture to a buttered 8 x 8&#8243; or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Note: Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. It&#8217;s fine to taste the sauce before you transfer to the casserole and be sure to adequately season with salt and pepper. If you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.

Ruth&#x27;s Chris Copycat Sweet Potato Casserole is an awesome side dish that everyone will love. It is easy and a great make ahead too.

Ruth's Chris Copycat Sweet Potato Casserole

INGREDIENTS

Tbsp. 1/2 and 1/2 cream (10%)

Salt

PECAN TOPPING

brown sugar

all purpose flour

pecans, chopped

Note: This can be made ahead. Leaving the...

Note: This can be made ahead. Leaving the topping off until you are about to put it in the oven. If it is made ahead you will need to bake for an additional 10-15 min. or until heated through.

https://mediavine-res.cloudinary.com/video/upload/vywwclf7fumd09exkcf3.mp4

<p>Ruth&#x27;s Chris Copycat Sweet Potato Casserole is an awesome side dish that everyone will love. It is easy and a great make ahead too. </p>

It&#039;s been a while since i our last dinner at Ruth&#039;s Chris Steak House, We was enjoying a Chilean Sea Bass dish, I remember the taste was so good, So now I&#039;m sharing with you thisu003cbru003eRuth&#039;s Chris Chilean Sea Bass Recipe a fancy dish made easy for home cooking.

Ruth's Chris Chilean Sea Bass Recipe

Chilean Sea Bass fillets

olive oil

Salt and pepper

white wine

lemon juice

garlic,

fresh parsley, chopped

capers

Lemon wedges

Preheat oven to 400°F (200°C).

Season sea bass with salt and pepper.

Heat olive oil in an oven-safe skillet.

Sear sea bass for 2-3 mins on each side until golden.

Bake in the oven for 8-10 mins until cooked.

In a saucepan, mix white wine, lemon juice, garlic, parsley, and capers.

Simmer sauce until reduced.

Spoon sauce over sea bass. I love to serve it with some herbs. Enjoy!

In 1965, single mom of two boys and New Orleanian, Ruth Fertel mortgaged her home&hellip;

Ruth's Chris Steak House's Barbequed Shrimp with Garlic Bread

LB. of 16/20 shrimp, peeled (leave tails

+ 2 TBL dry white wine

(8 ounces.) stick of butter, room temperature

TBL green onion, chopped finely, green part only

TBL canola oil

Worcestershire sauce

Tabasco hot sauce

cayenne pepper

paprika (not smoked)

rosemary

TBL heavy cream

Crusty bread

Extra slivered green onion

Flavorful crab cakes served sizzling hot at the famous Ruth's Chris Steakhouse.

Ruth&#8217;s Chris Steakhouse&#8217;s Sizzling Blue Crab Cakes Recipe

blue crab meat

breadcrumbs

mayonnaise

Dijon mustard

paprika

tbsp butter

Lemon wedges and tartar sauce

Step 1.1

Step 1.2

In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon, Worcestershire sauce, lemon juice, paprika, salt, cayenne pepper, and parsley.

Step 1.3

Step 1.4

Using a 1/3 cup measure, form the mixture into 8 patties.

Step 1.5

Melt the butter in a large oven-safe skillet over medium-high heat.

Step 1.6

Add the crab cakes to the skillet and cook for 2-3 minutes on each side until golden brown.

Step 1.7

Transfer the skillet to the preheated oven and bake for 5-7 minutes until sizzling.

Step 1.8

Serve hot with lemon wedges and tartar sauce.

Juicy and flavorful T-bone steak seasoned and seared to perfection.

Ruth&#8217;s Chris Steakhouse&#8217;s T-bone Steak Recipe

T-bone steaks, 1 inch thick

tbsp. kosher salt

tbsp. black pepper

unsalted butter

Preheat the grill or cast-iron skillet to high heat.

Season both sides of the steaks generously with salt and pepper.

Place steaks on the grill or skillet and cook for 4-5 minutes per side for medium-rare.

Remove steaks from the heat and let them rest for 5 minutes.

Top each steak with 1 tbsp. of unsalted butter and serve hot.

Succulent lobster tails, broiled to perfection and served with savory melted butter.

Ruth&#8217;s Chris Steakhouse&#8217;s Lobster Tail Recipe

lobster tails

Pepper

Paprika

Using a sharp knife or kitchen scissors, carefully cut through the top of each lobster tail shell lengthwise.

Place the lobster tails on a baking sheet, flesh side up.

Brush the melted butter lightly over each tail.

Sprinkle salt, pepper and paprika over them.

Place the sheet under the broiler and cook for 8-10 minutes until the lobster meat turns opaque and cooked through.

Rich, creamy, and savory creamed spinach that pairs perfectly with any steak dish.

Ruth&#8217;s Chris Steakhouse&#8217;s Creamed Spinach Recipe

spinach,

tbsp all-purpose flour

heavy cream

Parmesan cheese

salt and pepper

Bring a large pot of salted water to a boil.

Add spinach to the boiling water and blanch for 1 minute.

Drain the spinach in a colander and rinse under cold water.

Squeeze out excess water from the spinach and chop finely.

Melt butter in a saucepan over medium heat.

Add flour and stir using a whisk for 2 minutes to cook off the raw flour taste.

Step 1.9

Slowly pour in heavy cream, whisking constantly to prevent lumps.

Step 1.10

Simmer for 5 minutes until the sauce thickens.

Step 1.11

Add Parmesan cheese and stir until it melts.

Step 1.12

Step 1.13

Step 1.14

Transfer the creamed spinach to an 8-inch baking dish.

Step 1.15

Bake for 20-25 minutes until the top is golden brown.

Step 1.16

Juicy and tender filet mignon grilled to perfection, the ultimate steakhouse classic.

Ruth&#8217;s Chris Steakhouse&#8217;s Filet Mignon Recipe

filet mignon steaks, 8 oz each

Olive oil

thyme

garlic cloves,

Preheat grill to high heat. Season filets generously with salt and pepper, then brush with olive oil.

Grill steaks for 4 minutes on each side or until desired doneness.

In a small pan, melt butter with thyme and garlic.

Baste the steaks with the butter mixture and let it rest for 5 minutes before serving.

A warm, comforting bread pudding made with crusty French bread, vanilla cream, and a bourbon sauce.

Ruth&#8217;s Chris Steakhouse&#8217;s Bread Pudding Recipe

French bread, cubed

milk

eggs

granulated sugar

vanilla extract

cinnamon

tsp of ground nutmeg

raisins (optional)

bourbon sauce:

bourbon

In a mixing bowl, whisk together heavy cream, milk, eggs, sugar, vanilla, cinnamon, and nutmeg until thoroughly combined.

Add the cubed French bread to the mixture and let it soak for about 20 minutes. Optional: Add raisins to the mixture.

Grease a 9x9 inch baking dish and pour the bread mixture into the dish.

Bake for 1 hour, or until the pudding is set and golden brown.

While the pudding is baking, prepare the bourbon sauce. In a saucepan, melt the butter over low heat and whisk in the sugar, egg, bourbon, and salt. Cook over low-medium heat for about 10 minutes, or until the sauce thickens.

Once the bread pudding is done baking, let it cool for a few minutes and then drizzle the bourbon sauce over the top.

A juicy and flavorful New York Strip steak, seared to perfection and served with a rich buttery sauce.

Ruth&#8217;s Chris Steakhouse&#8217;s New York Strip Recipe

New York Strip steaks, 12 oz each

canola oil

beef broth

Parsley, chopped,

Season steaks generously with salt and pepper.

Heat canola oil in a large oven-safe skillet over high heat.

Add steaks and sear for 2-3 minutes on each side until well-browned.

Add 2 tbsp butter, fresh thyme, and minced garlic to the skillet.

Baste steaks with the buttery thyme mixture until the steaks are cooked to your liking.

Transfer skillet to the oven and cook for 3-6 minutes for medium-rare to medium doneness.

Remove the skillet from the oven and place steaks on a large plate to rest.

Add 2 tbsp of butter and beef broth to the skillet and whisk until the sauce is smooth and glossy.

Spoon the sauce over the steaks and garnish with chopped parsley.

Delectable chicken breasts stuffed with garlic herb cheese and served with a garlic cream sauce.

Ruth&#8217;s Chris Steakhouse Stuffed Chicken Breast Recipe

chicken breasts

oz garlic herb cheese

tsp salt

tsp black pepper

garlic powder

onion powder

Carefully cut a pocket into each chicken breast, being careful not to cut through to the other side.

Stuff each chicken breast with 1 oz garlic herb cheese.

In a small bowl, mix together breadcrumbs, salt, and black pepper.

Coat the stuffed chicken breasts with the breadcrumb mixture.

Heat 2 tbsp of butter in a large skillet over medium heat.

Add the chicken breasts to the skillet and cook for 2-3 minutes on each side or until browned.

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.

In the same skillet, add the remaining butter, heavy cream, garlic powder, and onion powder and cook until the sauce thickens.

Serve the stuffed chicken breasts with the garlic cream sauce.

A savory side dish of sautéed mushrooms cooked with butter, garlic, and herbs made famous by Ruth's Chris Steakhouse.

Ruth&#8217;s Chris Steakhouse&#8217;s Mushrooms Recipe

lb. button mushrooms, sliced

tbsp minced garlic

Heat the butter in a large skillet over medium heat until it starts to foam.

Add the sliced mushrooms and stir to coat in the butter.

Cook mushrooms for 8-10 minutes, stirring occasionally until they release their moisture and it evaporates.

Add garlic and cook for an additional 2-3 minutes, until fragrant.

Add parsley, thyme, and salt and stir to combine. Serve hot.

Rich, creamy, and perfectly caramelized, this classic French dessert is a decadent treat for any occasion.

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