The Chefs Black Book

Outback Steakhouse® Honey Wheat Bushman Bread®

Along with an entree at this popular steakhouse chain, comes
a freshly baked loaf of this dark, sweet bread, served on it's
own cutting board with soft whipped butter. One distinctive
feature of the bread is its color. How does the bread get so
dark? While you may notice the recipe includes instant coffee
and cocoa, these ingredients will not give it it's deep dark
chocolate brown color - not even close. Usually breads that
are this dark -- such as pumpernickel or dark bran muffins --
contain caramel color, an ingredient often used in the industry
to darken foods. Since your local supermarket will not likely
have this mostly commercial product, we will make the caramel
color from a mixture of three food colorings -- red, yellow and
blue. Just be sure to get the food coloring in the little droppers
so that you can count the drops as you measure. That's very
important to getting the color just right. You may also opt
to keep the color out. The bread will certainly taste the same,
but will look nothing like the real deal. I suggest using a
bread machine for the mixing and kneading, if you have one.
Dough

1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the
dough in the exact order listed into the pan of your machine.
Set it on "knead" and when the machine begins to mix the dough,
combine the food coloring with 1/4 cup of water and drizzle it
into the mixture as it combines. After the dough is created let
it rest to rise for an hour or so. Then remove it from the pan
and go to step #3.
2. If you are not using a bread machine, combine the flours, cocoa,
sugar, coffee and salt in large bowl. Make a depression or "well"
in the middle of the dry mixture. Pour the warm water into this
"well," then add the butter, honey and yeast. Combine the food
coloring drops with 1/4 cup of water and add that to the "well.
" Slowly mix the ingredients with a spoon, drawing the dry
ingredients into the wet. When you can handle the dough, begin to
combine it by hand, kneading the dough thoroughly for at least ten
minutes, until it is very smooth and has a consistent color. Set
the dough into a covered bowl in a warm place for an hour, to allow
it to rise.
3. When the dough has risen to about double in size, punch it down
and divide it into 8 even portions (divide dough in half, divide
those halves in half, and then once more). Form the portions into
tubular shaped loaves about 8 inches long and 2 inches wide.
Sprinkle the entire surface of the loaves with cornmeal and place
them on a cookie sheet, or two. Cover the cookie sheet(s) with
plastic wrap and let the dough rise once more for another hour in
 a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it
for 20-24 minutes in the hot oven. Loaves should begin to darken
slightly on top when done. Serve warm with a sharp bread knife
and butter on the side. If you want whipped butter, like you get
at the restaurant, just use an electric mixer on high speed to
whip some butter until it's fluffy.
Makes 8 small loaves.

Tidbits
It is normal for this dough to be a bit tacky and to seem somewhat
thin. Just be sure to add plenty of flour to your hands and work
surface when working with the dough to prevent sticking.
If you are able to find caramel color, you can use that rather than
the food coloring formula described in the recipe. Just measure 1
tablespoon of caramel color into the dough mixture where the recipe
uses food coloring and water.

Outback Steakhouse® The Wallaby Darned

The menu describes the steakhouse chain's popular fruity drink
as a: "Down under frozen wonder with peaches, DeKuyper Peachtree
Schnapps, champagne, Smirnoff Vodka and secret mixers." While you
don't need to use the same brand-name booze as the chain does,
you will need to find a can of Kern's peach nectar to re-create
the same secret mixer magic.

1 cup frozen sliced peaches
2 ounces champagne
1 ounce peach schnapps
1 ounce vodka
4 ounces (1/2 cup) Kern's peach nectar
2 or 3 ice cubes
1. Combine all of the ingredients in a blender. Blend on high
speed for approximately 30 seconds or until ice is completely
crushed and the drink is smooth.
2. Pour into a 12-ounce glass and serve with a straw.
Makes 1 drink.

Outback Steakhouse® Sydney's Sinful Sundae

Here's an easy-to-make, yet delectable dessert served at the
popular Outback Steakhouse chain. This scrumptious sundae is
the first dessert in the list on their menu, which describes it
as: "Vanilla ice cream rolled in toasted coconut, covered in
chocolate sauce and topped with whipped cream." Resting on the
very top is a fresh, ripe strawberry. The secret to this recipe
is to well-coat your large scoop of ice cream with that incredible,
crunchy, toasted coconut. And there's nothing like the sweet smell
of freshly toasted coconut that will soon be wafting through your
entire house, room by room. This is a good one to make when you
want a quick dessert that totally satisfies.

1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large
oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a
light, golden brown. You may have to stir or shake the coconut in
the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it
is well coated. Press down on the ice cream to help the coconut
stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
Pour about two tablespoons over each scoop of ice cream. Try to
completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each
serving; upside down on the whipped cream. Serve with a spoon.
Serves four.

Outback Steakhouse® Ranch Salad Dressing

This always-popular growing restaurant chain makes a tasty
version of creamy ranch dressing for its house and Queensland
salads. To get the same unique flavor and creaminess of the
original at home, mates, you'll need just one teaspoon of Hidden
Valley ranch salad dressing mix swimming in there with the mayo
and buttermilk and other spices. Since there's three teaspoons
of dressing mix per packet, you'll be able to stretch one envelope
three times as far, by crackey!

1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder =
1. Combine all ingredients in a medium bowl. Mix well.
2. Cover bowl and chill dressing for at least 30 minutes before
serving.
Makes 1 1/2 cups

The Outback Bloomin' Onion

1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals to
coat thoroughly with batter. Gently place in fryer basket and
deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 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 Creamy Chili Sauce.
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix
well.
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.

Outback Steakhouse® Caesar Salad Dressing

Ask and you shall receive. To answer many requests,
I've whipped up this killer clone for the mouth-watering
caesar salad dressing from America's favorite steakhouse
chain. You can't buy it in the stores, but now you can make
it from scratch in mere minutes. Best of all, this dressing
keeps for weeks and weeks in the fridge in a covered container
(if it's even around that long).

1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons sugar
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes, crushed fine

1. Combine all ingredients in a medium bowl. Use an electric
mixer to beat ingredients for about 1 minute.
2. Cover bowl and chill for several hours so that flavors can
develop.
Makes approximately 2 cups.

Outback Steakhouse® Coral Reef 'Rita

This Outback margarita selection will handily quench,
soothe and ring the bell in your clock tower -- just what
the doctor ordered for a hot summer evening fiesta. A mildly
fruity on-the-rocks margarita is powerful ammunition in any
home bartender's arsenal of party cocktails. I like tequila.
Tequila is my friend. But get to the bottom of too many of
these tasty pink drinks and you'll feel like a used pinata
in the morning.

1 1/4 ounces Margaritaville gold tequila (1 shot)
3/4 ounce triple sec
3 ounces (approx. 1/3 cup) cup sweet and sour mix
3 ounces (approx. 1/3 cup) cranberry juice
3/4 ounce Grand Marnier
wedge of lime
Optional
margarita salt (for rim of glass)

1. If you want salt on the rim of your glass, moisten the rim
of a 16-ounce mug (or glass) and dip it in margarita salt.
2. To make the drink, fill the glass with ice.
3. Add the tequila, triple sec, then some sweet and sour mix
and cranberry juice (in equal amounts -- about 1/3 cup each
should do it) to within a half-inch of the top of the glass. Stir.
4. Splash a half shot of Grand Marnier over the top of the drink.
5. Add a wedge of lime and serve with a straw.
Makes 1 serving.

Outback Steakhouse® Cinnamon Oblivion

Roll a scoop of creamy vanilla ice cream in home-made candied
pecans. Surround the ice cream with warm cinnamon apples and
drizzle caramel over the top. Sprinkle fresh cinnamon-butter
croutons on the dessert and you've got an irresistible clone
of one of Outback's most popular menu items. For the croutons,
it's best to use the Bushman Bread clone from right here on the
site. But if you're not up for bread making, choose another sweet
bread, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

Candied Pecans

1/2 cup granulated sugar
2 tablespoons water
1/2 teaspoon cinnamon
1 teaspoon butter
1 1/4 cups chopped pecans

Cinnamon Croutons

2 cups cubed Bushman Bread (from clone here --
or you can use another sweet bread such as
Hawaiian Sweet Bread or Pillsbury Honey White Bread.)
1/3 cup salted butter
2 tablespoons sugar
1/2 teaspoon cinnamon

Cinnamon Apples

1 20-ounce can apple pie filling
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups vanilla ice cream
1/2 cup caramel topping (Smucker's is good)
1 1/2 cups whipped cream
4 fresh strawberries

1. For candied pecans, combine 1/2 cup granulated sugar, 2
tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon
in a small saucepan over medium heat. Heat until mixture boils
and all sugar granules are dissolved.
2. Add chopped pecans to mixture and stir for 1 to 2 minutes over
heat. Be sure that all pecans are well-coated.
3. Pour mixture onto a large plate and continue to stir until mixture
hardens and begins to break up. You should be able to separate all
of the nuts.
4. For the croutons, preheat the oven to 300 degrees. Pour the slice
bread cubes onto an ungreased cookie sheet and bake for 15 to 20
minutes or until the bread has turned light brown. Stir halfway
through cooking time.
5. Melt the butter in a skillet over medium heat. Pour baked croutons
into the pan and sauté until the bread is well-coated with butter.
Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in
a small bowl. Sprinkle this mixture over the croutons while stirring
so that the croutons are well-coated with cinnamon/sugar. Remove
croutons from the heat and pour them onto a plate to cool.
6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon
and 1 tablespoon of brown sugar in a large bowl. You want to be sure
you don't stir hard enough to break up the apples. Microwave the
apple for 1 to 2 minutes or until hot.
7. To assemble the dessert for serving, first roll four cup-size
scoops of ice cream in the pecan pieces. You can do this step ahead
of time if you like, keeping the pecan-covered scoops in your
freezer.
8. Place an ice cream scoop onto a small plate, then pour about
a tablespoon of caramel over the ice cream. Dribble another
tablespoon around the base of the ice cream onto the plate.
9. Spread the hot apples around the base of the ice cream being
sure to divide them evenly amongst the four servings.
10. Divide the croutons into four portions and sprinkle them on
the apples around the base of the ice cream scoop on each plate.
11. Spread a generous portion of whipped cream onto the top of
each scoop of ice cream.
12. Top off each dish with a fresh strawberry.
Makes 4 servings.

Outback Steakhouse® Bleu Cheese Dressing

If you've had the Kookaburra Wings from Outback, then
you've tasted the chain's thick and creamy bleu cheese dressing
served up on the side. Use this stuff when you need an excellent
dipping sauce for your next batch of wings, or just pour it over
a salad and dive in.

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.
Makes 1 cup.