Bring the Outback Steakhouse Holiday Feast Home: Recipes and Tips

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Bring the Outback Steakhouse Holiday Feast Home: Recipes and Tips

With the holidays approaching, many of us dream of gathering around a table laden with delicious food. While dining out is an option, recreating the magic of a restaurant favorite like Outback Steakhouse’s holiday menu in your own kitchen can be incredibly rewarding. This article will guide you through crafting a memorable Outback-inspired holiday feast, complete with detailed recipes and helpful tips to ensure your celebration is a resounding success. Get ready to unleash your inner chef and impress your family and friends with these delectable dishes!

## Planning Your Outback-Inspired Holiday Menu

Before diving into the recipes, it’s essential to plan your menu. Consider the number of guests, dietary restrictions, and your own culinary skill level. A balanced menu should include appetizers, a main course, side dishes, and dessert. Here’s a suggested menu inspired by Outback Steakhouse’s classics, with a festive holiday twist:

* **Appetizers:** Bloomin’ Onion Petals with Spicy Dip, Grilled Shrimp on the Barbie Skewers
* **Main Course:** Prime Rib Roast with Au Jus and Creamy Horseradish Sauce, Grilled Salmon with Lemon-Dill Butter
* **Side Dishes:** Garlic Mashed Potatoes, Roasted Asparagus with Balsamic Glaze, Creamed Spinach
* **Dessert:** Chocolate Thunder from Down Under-Inspired Brownie Sundaes, Pecan Caramel Cheesecake Bars

## Appetizer Recipes

### Bloomin’ Onion Petals with Spicy Dip

This is a deconstructed version of the famous Bloomin’ Onion, making it easier to prepare and share. It retains all the flavor and fun of the original, with crispy, seasoned onion petals perfect for dipping.

**Ingredients:**

* 2 large yellow onions
* 1 cup all-purpose flour
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne pepper (adjust to taste)
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup buttermilk
* Vegetable oil, for frying

**For the Spicy Dip:**

* 1 cup mayonnaise
* 2 tablespoons ketchup
* 1 tablespoon horseradish
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper (adjust to taste)

**Instructions:**

1. **Prepare the Onions:** Peel the onions and cut off the top. Place the onion flat on a cutting board and make several cuts from the top towards the root, but don’t cut all the way through. The cuts should resemble petals. Repeat around the entire onion.
2. **Separate the Petals:** Gently separate the petals of the onion. This can be a bit tricky, so take your time to avoid breaking them.
3. **Prepare the Flour Mixture:** In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper.
4. **Soak the Onions:** Dip the onion petals into the buttermilk, ensuring they are well coated. Then, dredge them in the flour mixture, pressing the flour into the petals to ensure they are fully coated.
5. **Fry the Onion Petals:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the onion petals in batches for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pot.
6. **Drain the Excess Oil:** Remove the fried onion petals and place them on a wire rack lined with paper towels to drain excess oil.
7. **Prepare the Spicy Dip:** In a small bowl, whisk together the mayonnaise, ketchup, horseradish, paprika, garlic powder, and cayenne pepper. Adjust the seasoning to your liking.
8. **Serve:** Arrange the fried onion petals on a platter and serve immediately with the spicy dip.

**Tips for Success:**

* Use large yellow onions for the best petal size and flavor.
* Make sure the oil is hot enough before frying to ensure crispy petals.
* Don’t overcrowd the pot, as this will lower the oil temperature and result in soggy petals.
* Adjust the amount of cayenne pepper in both the flour mixture and the dip to control the spice level.

### Grilled Shrimp on the Barbie Skewers

A simple yet elegant appetizer, these grilled shrimp skewers are infused with garlic and herbs, offering a burst of flavor in every bite.

**Ingredients:**

* 1 pound large shrimp, peeled and deveined
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh parsley
* 1 tablespoon chopped fresh chives
* 1 teaspoon lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Wooden skewers, soaked in water for 30 minutes

**Instructions:**

1. **Prepare the Marinade:** In a medium bowl, whisk together the olive oil, minced garlic, parsley, chives, lemon zest, salt, and pepper.
2. **Marinate the Shrimp:** Add the shrimp to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
3. **Thread the Shrimp onto Skewers:** Thread the shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer.
4. **Grill the Shrimp:** Preheat your grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and opaque.
5. **Serve:** Serve the grilled shrimp skewers immediately, garnished with fresh herbs and lemon wedges.

**Tips for Success:**

* Soaking the wooden skewers in water prevents them from burning on the grill.
* Don’t overcook the shrimp, as they will become tough and rubbery. They are done when they turn pink and opaque.
* For extra flavor, squeeze fresh lemon juice over the grilled shrimp before serving.

## Main Course Recipes

### Prime Rib Roast with Au Jus and Creamy Horseradish Sauce

This is the star of the show – a succulent prime rib roast, perfectly seasoned and cooked to your desired doneness, served with a rich au jus and a creamy horseradish sauce for an unforgettable holiday centerpiece.

**Ingredients:**

* 5-7 pound prime rib roast
* 2 tablespoons olive oil
* 2 tablespoons kosher salt
* 1 tablespoon black pepper
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried rosemary
* 1 tablespoon dried thyme
* 2 cups beef broth
* 1 cup dry red wine (optional)

**For the Au Jus:**

* Pan drippings from the roast
* 2 cups beef broth
* 1 tablespoon cornstarch (optional, for thickening)

**For the Creamy Horseradish Sauce:**

* 1 cup sour cream
* 1/4 cup prepared horseradish
* 1 tablespoon lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**Instructions:**

1. **Prepare the Roast:** Remove the prime rib roast from the refrigerator and let it sit at room temperature for at least 2 hours. This allows the roast to cook more evenly.
2. **Preheat the Oven:** Preheat your oven to 450°F (232°C).
3. **Season the Roast:** In a small bowl, combine the olive oil, kosher salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the mixture all over the prime rib roast, ensuring it is evenly coated.
4. **Sear the Roast:** Place the seasoned roast in a roasting pan. Sear the roast in the preheated oven for 15 minutes to develop a beautiful crust.
5. **Reduce the Oven Temperature:** Reduce the oven temperature to 325°F (163°C). Pour the beef broth and red wine (if using) into the bottom of the roasting pan.
6. **Roast the Prime Rib:** Roast the prime rib for approximately 13-15 minutes per pound for medium-rare, 15-17 minutes per pound for medium, or 17-19 minutes per pound for medium-well. Use a meat thermometer to monitor the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-140°F (57-60°C); and for medium-well, aim for 140-145°F (60-63°C).
7. **Rest the Roast:** Remove the prime rib roast from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for at least 30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
8. **Prepare the Au Jus:** While the roast is resting, prepare the au jus. Skim off any excess fat from the pan drippings. Place the roasting pan over medium heat and add the beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. If desired, whisk the cornstarch with a little cold water to form a slurry, and then whisk it into the au jus to thicken it. Simmer for a few minutes until the au jus reaches your desired consistency. Strain the au jus through a fine-mesh sieve to remove any solids.
9. **Prepare the Creamy Horseradish Sauce:** In a small bowl, whisk together the sour cream, prepared horseradish, lemon juice, salt, and pepper. Adjust the amount of horseradish to your liking.
10. **Carve and Serve:** Carve the prime rib roast against the grain into thin slices. Serve immediately with the au jus and creamy horseradish sauce.

**Tips for Success:**

* Using a meat thermometer is crucial for achieving the desired doneness. Insert the thermometer into the thickest part of the roast, away from any bones.
* Allowing the roast to rest is essential for a tender and juicy result. Don’t skip this step!
* For a more intense flavor, marinate the roast overnight in the seasoning mixture.
* If you don’t have red wine, you can substitute it with more beef broth.

### Grilled Salmon with Lemon-Dill Butter

For those who prefer seafood, this grilled salmon offers a lighter yet equally delicious main course option. The lemon-dill butter adds a bright and herbaceous flavor that complements the richness of the salmon.

**Ingredients:**

* 4 salmon fillets (6-8 ounces each), skin on or off
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**For the Lemon-Dill Butter:**

* 1/2 cup unsalted butter, softened
* 2 tablespoons chopped fresh dill
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper

**Instructions:**

1. **Prepare the Lemon-Dill Butter:** In a small bowl, combine the softened butter, dill, lemon juice, lemon zest, salt, and pepper. Mix well until all ingredients are evenly incorporated. Place the butter mixture on a sheet of plastic wrap and roll it into a log shape. Refrigerate for at least 30 minutes to allow the butter to firm up.
2. **Prepare the Salmon:** Pat the salmon fillets dry with paper towels. Brush them with olive oil and season with salt and pepper.
3. **Grill the Salmon:** Preheat your grill to medium-high heat. If using salmon with skin on, place the fillets skin-side down on the grill. Grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. **Serve:** Remove the salmon fillets from the grill and place them on plates. Slice the lemon-dill butter into rounds and place a pat of butter on top of each salmon fillet. Serve immediately.

**Tips for Success:**

* Use fresh, high-quality salmon for the best flavor.
* Don’t overcook the salmon, as it will become dry. It’s done when it flakes easily with a fork.
* If you don’t have a grill, you can bake the salmon in the oven at 400°F (200°C) for 12-15 minutes.
* For extra flavor, add a squeeze of fresh lemon juice over the salmon before serving.

## Side Dish Recipes

### Garlic Mashed Potatoes

Creamy, flavorful, and comforting, these garlic mashed potatoes are a classic side dish that complements any main course. They are a guaranteed crowd-pleaser.

**Ingredients:**

* 2 pounds Yukon Gold potatoes, peeled and quartered
* 1/2 cup milk
* 1/4 cup butter
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Optional: 1/4 cup sour cream or cream cheese

**Instructions:**

1. **Boil the Potatoes:** Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15-20 minutes.
2. **Drain the Potatoes:** Drain the potatoes in a colander and return them to the pot.
3. **Mash the Potatoes:** Use a potato masher or electric mixer to mash the potatoes until smooth. While mashing, gradually add the milk, butter, and minced garlic. Continue mashing until the potatoes are creamy and the garlic is evenly distributed.
4. **Season the Potatoes:** Season the mashed potatoes with salt and pepper. If desired, stir in sour cream or cream cheese for extra richness and flavor.
5. **Serve:** Serve the garlic mashed potatoes hot.

**Tips for Success:**

* Yukon Gold potatoes are preferred for their creamy texture and buttery flavor.
* Don’t overcook the potatoes, as they will become waterlogged.
* Warm the milk and butter before adding them to the potatoes to prevent them from cooling down too quickly.
* For extra flavor, roast the garlic cloves before mincing them.

### Roasted Asparagus with Balsamic Glaze

A simple yet elegant side dish, this roasted asparagus is enhanced with a tangy and sweet balsamic glaze, adding a touch of sophistication to your holiday meal.

**Ingredients:**

* 1 pound asparagus, trimmed
* 2 tablespoons olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 2 tablespoons balsamic glaze

**Instructions:**

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the Asparagus:** Wash the asparagus and trim off the tough ends. Toss the asparagus with olive oil, salt, and pepper.
3. **Roast the Asparagus:** Spread the asparagus in a single layer on a baking sheet. Roast for 10-12 minutes, or until the asparagus is tender-crisp.
4. **Drizzle with Balsamic Glaze:** Remove the asparagus from the oven and drizzle with balsamic glaze. Serve immediately.

**Tips for Success:**

* Choose asparagus spears that are firm and bright green.
* Don’t overcook the asparagus, as it will become mushy. It should be tender-crisp.
* Balsamic glaze can be found in most grocery stores. You can also make your own by simmering balsamic vinegar over low heat until it reduces and thickens.

### Creamed Spinach

A rich and decadent side dish, this creamed spinach is a holiday classic that adds a touch of indulgence to your meal. Its creamy texture and savory flavor make it a perfect accompaniment to any main course.

**Ingredients:**

* 1 pound fresh spinach, washed and chopped
* 2 tablespoons butter
* 1/4 cup all-purpose flour
* 2 cups milk
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon ground nutmeg

**Instructions:**

1. **Cook the Spinach:** Steam or sauté the spinach until wilted. Drain well and set aside.
2. **Make the Roux:** In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture is smooth and bubbly.
3. **Add the Milk:** Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
4. **Season the Sauce:** Season the sauce with salt, pepper, Parmesan cheese, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
5. **Add the Spinach:** Add the cooked spinach to the sauce and stir to combine. Heat through and serve.

**Tips for Success:**

* Be sure to drain the spinach well to prevent the creamed spinach from becoming watery.
* Whisk the flour and butter constantly to prevent lumps from forming in the sauce.
* Adjust the amount of Parmesan cheese to your liking.
* For extra flavor, add a pinch of red pepper flakes to the sauce.

## Dessert Recipes

### Chocolate Thunder from Down Under-Inspired Brownie Sundaes

No Outback-inspired meal is complete without a decadent chocolate dessert! These brownie sundaes are a twist on the classic Chocolate Thunder from Down Under, offering a rich and indulgent end to your holiday feast.

**Ingredients:**

* Brownies (store-bought or homemade)
* Vanilla ice cream
* Chocolate sauce
* Whipped cream
* Chocolate shavings
* Pecans, chopped (optional)

**Instructions:**

1. **Prepare the Brownies:** If using homemade brownies, bake them according to the recipe instructions. Cut the brownies into squares.
2. **Assemble the Sundaes:** Place a brownie square in a bowl or sundae glass. Top with a scoop of vanilla ice cream, chocolate sauce, and whipped cream.
3. **Garnish:** Garnish with chocolate shavings and chopped pecans, if desired. Serve immediately.

**Tips for Success:**

* Use high-quality brownies and vanilla ice cream for the best flavor.
* Warm the chocolate sauce slightly for easier drizzling.
* Get creative with the toppings! Other options include caramel sauce, sprinkles, and cherries.

### Pecan Caramel Cheesecake Bars

These pecan caramel cheesecake bars are a delightful combination of creamy cheesecake, crunchy pecans, and gooey caramel. They are the perfect treat to end your Outback-inspired holiday meal on a sweet note.

**Ingredients:**

* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup sugar
* 6 tablespoons unsalted butter, melted
* **For the Cheesecake Filling:**
* 24 ounces cream cheese, softened
* 1 cup sugar
* 1 teaspoon vanilla extract
* 3 large eggs
* **For the Topping:**
* 1 cup pecan halves, toasted
* 1/2 cup caramel sauce (store-bought or homemade)

**Instructions:**

1. **Preheat the Oven:** Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. **Bake the Crust:** Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.
4. **Prepare the Cheesecake Filling:** In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Do not overmix.
5. **Pour Filling over Crust:** Pour the cheesecake filling over the cooled crust.
6. **Bake the Cheesecake:** Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
7. **Cool Completely:** Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let cool completely at room temperature.
8. **Add Topping:** Once the cheesecake has cooled completely, arrange the toasted pecan halves on top. Drizzle with caramel sauce.
9. **Chill:** Cover and chill in the refrigerator for at least 2 hours before serving. Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve.

**Tips for Success:**

* Make sure the cream cheese is fully softened to prevent lumps in the filling.
* Do not overmix the cheesecake filling, as this can cause it to crack.
* Toasting the pecans enhances their flavor.
* For a smoother caramel sauce, warm it slightly before drizzling.

## Tips for a Successful Outback-Inspired Holiday Feast

* **Prepare Ahead:** Many of these recipes can be prepared in advance, which will save you time and stress on the day of the holiday. For example, you can make the cheesecake bars a day or two ahead of time.
* **Delegate Tasks:** Don’t be afraid to ask for help from family and friends. Assign tasks such as preparing appetizers or setting the table.
* **Set the Ambiance:** Create a festive atmosphere with decorations, music, and lighting. Consider using Outback-themed elements, such as earthy tones and rustic accents.
* **Enjoy the Process:** Cooking and hosting a holiday meal should be enjoyable. Don’t get too caught up in the details and remember to relax and savor the moments with your loved ones.
* **Presentation Matters:** Take the time to plate your dishes attractively. Garnishes can add a pop of color and enhance the overall presentation.
* **Consider Dietary Restrictions:** Be mindful of any dietary restrictions or allergies that your guests may have. Offer alternatives or modifications as needed.
* **Don’t Be Afraid to Improvise:** If you don’t have all the ingredients or equipment called for in a recipe, don’t be afraid to substitute or improvise. Cooking is a creative process, so have fun with it!
* **Plan your Timeline:** Create a detailed timeline to ensure that all dishes are ready at the same time. This will help you stay organized and avoid any last-minute stress.

By following these recipes and tips, you can create a memorable Outback Steakhouse-inspired holiday feast that will impress your family and friends. Enjoy the process of cooking, sharing, and celebrating together!

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