#SundaySupper: Copy Cat Recipes

This week Sunday Supper is taking those restaurant favorites and making them at home. To answer the call of copy cat recipes I had quite the plethora of favorites I’d like to try, but thanks to Pinterest my desire to make a Bloomin’ Onion was too strong to pass up. Thanks to Coleen of The Redhead Baker for hosting this fun event. Be sure to scroll past my recipe to see a menu of Copy Cat recipes.

As is true with most Pinterest finds, this endeavor was much harder than it looked. I gave the Bloomin’ Onion two attempts before succumbing to onion petals. The Copy Cat Bloomin’ Sauce though, was spot on!

I contemplated baking the Bloomin’ Onion, but I figured, if we’re going Copy Cat we’re going to fry it! The amount of clean up required reminded me why I don’t fry foods! The amount of deliciousness made me want a deep fryer.

I’ve at least figured out a way to dispose of the oil. I keep the empty oil bottle and once the oil is cool, return it to the bottle. It is then contained and easily disposed. I do this with all cooking fat, I keep a bottle in the freezer and add to it until I buy a new bottle of oil. I then toss and repeat.

Attempt 1: The beer batter didn’t get in between the petals, resulting in an onion softball – the center of which still contained raw batter and an onion that wasn’t cooked quite enough. (no photo taken)

IMG_5200Attempt 2: Opened the petals up a little more, but that caused the onion to fall apart. Fried the onion upside down, which did help, and flipped halfway through. Onion was smaller and not large enough to go all the way around the sauce. Cooked the onion a touch longer, however it got too crispy and the photos turned out terribly – I think it looks like the underside of ribs! (embarrassing photo to the right)

Attempt 3: To cut the petals, I followed the same steps for cutting the Bloomin’ Onion and then chopped off the bottom portion so the petals would be on their own. I still tossed them in the flour mixture, then the batter, followed by another dip in the flour, before frying in batches for 3 minutes.

Ultimately, I think the beer batter was just too thick. I used a local Pale Ale. I don’t claim to be a beer expert but maybe a lite beer would be better? Or maybe add more than 1 bottle? If you’ve tackled the Bloomin’ Onion, please let me know if you had a Pinterest success or a Pinterest fail!

Copy Cat Bloomin' Onion for #SundaySupper from Sew You Think You Can Cook

Copy Cat: Outback Bloomin’ Sauce with Onion Petals

Ingredients for Sauce:

  • 1/2 C mayonnaise
  • 2 tbsp horseradish (creamy recommended)
  • 1 tbsp + 1 tsp ketchup
  • 1/3 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp salt
  • pinch black pepper

Ingredients for onion:

  • up to 4 sweet onions
  • 3 1/2 C flour, divided use
  • 1 bottle (12 oz) beer
  • 1/3 C cornstarch
  • 6 tsp paprika, divided use
  • 4 tsp garlic powder, divided use
  • 2 1/2 tsp black pepper, divided use
  • 1/2 tsp cayenne pepper
  • 1 tsp salt

Steps:

  1. To make the sauce, whisk together all ingredients.
  2. Make the seasoned flour: Whisk together 2 C flour, 4 tsp paprika, 2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp cayenne in a shallow bowl.
  3. Make the beer batter: Whisk together 1 1/2 C flour, 1/3 C cornstarch, 2 tsp garlic powder, 2 tsp paprika, 2 tsp black pepper, 1 tsp salt in a shallow bowl. Stir in the beer until combined.
  4. Cut about 1/2″ off of the top of the onion. Peel the outer layer. Very carefully cut the root hairs off the onion, but leave the root in tact. Cut 12-16 vertical wedges into the onion, being sure not to cut down through the onion. If you’re attempting the Bloomin’ Onion carefully and gently separate the layers. If you’re making petals, cut the bottom of the onion off and separate the petals.
  5. Place onion in seasoned flour, making sure to coat all layers. Place onion in beer batter, making sure to get the batter all around the onion. Return onion to the flour. [Photos above]
  6. Fry at 375 degrees F for 3-4 minutes, flipping halfway through. If you’re attempting the Bloomin’ Onion, place onion cut-side down to start. Remove onion to a paper towel lined baking sheet to drain.

*The sauce recipe is adapted from Allyson at http://domesticsuperhero.com/2013/10/23/copycat-outback-bloom-sauce/ and the onion recipe is adapted from Stephanie at http://www.copykat.com/2009/02/02/outback-steakhouse-bloomin-onion/*

Copy Cat Outback Bloomin' Sauce for #SundaySupper from Sew You Think You Can Cook

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8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Baked Onion Rings and Dr. Pepper Barbecue Sauce

Sunday is Father’s Day and if the dads in your life are anything like mine are and they buy themselves everything they want forget about the tie and make them dinner instead!

Last Father’s Day we were wondering if our little man would be arriving on this special day – he didn’t. I decided to make a meal fit for a Father regardless – baby back ribs with Dr. Pepper barbecue sauce and oven baked onion rings. Yes, I have been sitting on this recipe for a year!

Baked Onion Rings

Ingredients:

  • 2 sweet onions, cut in slices
  • 1 qt buttermilk
  • 4 egg whites
  • 1 C panko
  • 3/4 C cornmeal
  • 2/3 C flour (whole wheat or AP)
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika

Steps:

  1. Place onion rings in a casserole dish and cover with buttermilk. Cover and place in the refrigerator for at least 12 hours.
  2. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
  3. In a shallow bowl beat egg whites. In another shallow bowl mix together panko, cornmeal, flour, salt, pepper, and paprika.
  4. Shake buttermilk off the onions and coat in the egg whites then the breadcrumb mixture. Place on prepared baking sheets in a single layer. Spray onion rings with cooking spray.
  5. Bake 15 minutes. Flip onion rings and bake another 15 minutes, or until desired crispiness is achieved.

*This recipe is adapted from Sally at http://sallysbakingaddiction.com/2014/01/07/crispy-baked-onion-rings/*

Dr. Pepper Barbecue Sauce

Ingredients:

  • 4 tbsp butter
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 can (12 oz) Dr. Pepper
  • 1 C ketchup
  • 1/2 C dark brown sugar
  • 1/2 C apple cider vinegar
  • 1/3 C Worcestershire sauce
  • 3 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp Kosher salt
  • 1/2 tsp pepper

Steps:

  1. In a saucepan over medium-high heat melt butter. Saute onions until translucent. Add in garlic and cook another 60 seconds.
  2. Add Dr. Pepper, ketchup, brown sugar, Worcestershire, tomato paste, chili powder, S+P. Whisk. Bring to a boil and reduce to a simmer. Simmer for 30 minutes, or until thickened, stirring occasionally.
  3. Allow sauce to cool slightly and puree with an immersion blender. Cool completely. Store in refrigerator until ready to serve.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/05/dr-pepper-barbecue-sauce.html*

ribs and rings

What are you making for Father’s Day? I’m not sure yet what I want to do – please leave me some ideas!