Shared Recipes!

Rioz Brazilian Steakhouse: Mint and Lemon Pepper Marinated Lamb Chops w/ Pearl CousCous (4 servings)

Visit Rioz Brazilian Steakhouse online!

photo of lamb chops, pearl couscous, Rioz Brazilian Steakhouse, Rioz Steakhouse recipes

Rioz Brazilian Steakhouse’s own Mint and Lemon Pepper Marinated Lamb Chops w/ Pearl CousCous!

Marinated and Grilled Lamb Chops

Fresh Mint Leaves- 4 cups
Lemon Pepper Seasoning-1 TBSP
Fajita Seasoning-1 TBSP
Sea Salt-1 TSP
White Wine-2 cups
Lamb Chops-12 chops

Combine first five ingredients in blender or food processor. Blend until smooth and all ingredients are fully incorporated. Set marinade aside. (marinade can be made in advance). Prior to grilling lamb chops, baste each chop with marinade. Cook lamb chops 2-3 mins on each side over medium-high heat. During grilling process, baste the chops with marinade often. Remove lamb chops from grill, allowing the chops to rest before serving over couscous.


Pearl CousCous

Pearl Couscous-1 1/3 cups (about 7 ounces)
Chicken Stock -2 ½ Cups
Sea Salt-1 TSP
Extra Virgin Olive Oil-2 TBSP
Black Pepper-1/4 TSP
Green Peas (frozen)-1 cup thawed
1 Yellow Pepper- Roasted and thinly sliced
1 Red Pepper-Roasted and thinly sliced
Dried Cranberry-1/2 Cup
Fresh Mint Leaves

In a large sauce pan, heat the oil over medium-high heat. Add the couscous and cook until lightly toasted (about 2-3 mins). Add the stock, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer uncovered until couscous is tender, but still firm to the bite (about 8mins). Stir in peas, sliced peppers, cranberries. Scoop to plate. Top with Grilled Lamb Chops and fresh mint.


Little Pigs BBQ: Potato Salad

A favorite from their famous buffet! Visit Little Pigs Barbecue online!

Little Pigs, potato salad, potato salad recipes

Little Pig’s famous potato salad recipe is sure to be a crowd pleaser for any gathering!

3 lbs. Potatoes (peeled and diced)
1 large Onion (diced fine)
2 cups Mayonnaise (dukes)
1 cup Celery (diced fine)
4 each Boiled eggs (diced)
4 tablespoon Mustard
1 cup Pickle relish (sweet)
2 tsp. Salt
1 tablespoon Black pepper
1 dash Cayenne pepper
1 tablespoon Paprika

Boil potatoes until tender (do not over cook). Drain. Add mayonnaise, salt, pepper, and onion too hot potatoes. Place in refrigerator for one hour. Take out of refrigerator and add the rest of the ingredients, except paprika. Put back in refrigerator untill chilled. Take out and sprinkle paprika over the top before serving.


Ruth’s Chris Sweet Potato Casserole

Photo of Ruths Chris sweet potato casserole with pecan crust, Ruths Chris side dishes

Savor a taste of heaven with Ruth’s Chris’ fan favorite: Pecan-Crusted Sweet Potato Casserole!

Pecan-crusted heaven! Make reservations at Ruth’s Chris here!

Crust mixture:
1 cup brown sugar

1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet potato mixture:
3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. Pour mixture into buttered baking dish. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.) Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

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