Ruth’s Chris Steak House has graciously offered the official recipes for six of their most flavorful and famous dishes so you can turn any occasion into a very special one… right at home!
- Fresh Mozzarella and Kumato Tomato Salad
- Barbecued Shrimp
- Creamed Spinach
- Crab Cakes
- Sweet Potato Casserole
- Bread Pudding
1. Fresh Mozzarella and Kumato Tomato Salad
For a light meal or an appetizing starter, this mouthwatering and healthy option can’t be beat. (Feeds 2 per instruction)
Rich blocks of mozzarella cheese, dashes of basil, and fresh tomatoes cover a bed of lettuce, all drizzled in a unique balsamic dressing. This recipe is just as simple as it is tasty. As with any home recipes, feel free to adjust or experiment to fit your tastes, but the signature Ruth’s Chris meal is as follows:
For the balsamic dressing, you’ll need:
- 1 tsp ground black pepper
- 1 TBL Sugar in the Raw
- 2 1/2 tsp sea salt
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
For the rest of the meal, you’ll need:
- 4 to 6 small Kumato tomatoes, cored and cut into bite-sized pieces
- 4 ounces fresh mozzarella, cut into bite-sized pieces
- Your preferred salad base (this recipe does not require any)
- 2 TBL balsamic dressing (from above)
- 2 tsp balsamic glaze
- 1 tsp extra virgin olive oil
- 2 TBL torn fresh basil
- salt and freshly ground black pepper, to taste
With those ingredients gathered, this simple recipe has only two steps:
- Prepare the dressing by adding all ingredients to a closed container, shake or whisk ingredients together, then refrigerate until use.
- Place tomatoes in medium sized bowl, drizzling 2 tablespoons of balsamic dressing on top and tossing gently. Divide evenly between 2 plates, top with mozzarella pieces, drizzle balsamic glaze and olive oil over top, followed by sprinkling basil, salt, and pepper to preference.
2. Barbecued Shrimp
Barbecued Shrimp are a zesty main course that we suggest pairing with one of Ruth’s Chris’ other amazing sides (their Creamed Spinach and Crab Cakes recipe are listed further down). Feeds 4 per instruction.
Pan fried shrimp, tossed in a sweet barbecue sauce with a kick. This recipe is all about flavor. It feeds 4, but we won’t blame you for making an indulgent dinner for one.
- 20 Each 16/20 Shrimp (peeled and de-veined)
- 1 oz vol Canola Oil
- 1 TBL + 5 tsp Green Onions, chopped
- 2 oz volume Dry White Wine
- 1 tsp Fresh Chopped Garlic
- 4 TBL Worcestershire Sauce
- 1 tsp Tabasco Sauce
- ½ tsp Cayenne Pepper
- ½ tsp Paprika
- 8 oz weight Butter, salted
- Rinse shrimp under water, peel shells, and discard. De-vein shrimp with paring knife, then rinse again. Place shrimp on a sheet tray and refrigerate.
- Place a large cast iron skillet over high heat. Add oil and cook shrimp until just done, then remove shrimp and set them aside.
- Add green onions to skillet and cook for 1 minute.
- Add white white and reduce the volume by half.
- Add chopped garlic, Worcestershire, Tabasco, Cayenne Pepper, and Paprika to the skillet. Shake pan well. Cook for 1 minute. Reduce heat to low.
- Cut butter into small chunks with knife and add slowly to the pan, shaking fast to melt butter.
- Continue to add until all butter has been added and melted. Add shrimp back into the skillet and toss until shrimp has been heated and coated.
- Arrange shrimp, 5 per plate, using a ladle to drizzle the remaining barbecue sauce over top, sprinkling the green onions over top as well.
3. Creamed Spinach
The perfect side to any of Ruth’s Chris’ Signature dishes, this creamed spinach dish is the perfect complement to the exciting spices of main courses with its tame, creamy richness that adds flavor without overpowering the rest.
- 1 stick Salted Butter
- 1/4 cup All Purpose Flour
- 2 cups Milk or Half & Half
- 2 TBL Chopped Onions
- 1 Bay Leaf (dime sized)
- 1/4 tsp Salt
- 1lb Fresh Spinach, rinsed and stemmed
- 2 TBL Salted Soft Butter
- Salt & Freshly Ground Black Pepper
- In a small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown.
- Add chopped onions and seasonings, then add milk and whisk unitl the mixture comes to a boil and thickens.
- Reduce heat and cook for five minutes, then pass through a fine strainer. Sauce should be thick.
- Cook spinach immersed in boiling water for one minute. Remove and place in iced water to cool off.
- Squeeze unitl dry, then puree using any food processor. Set aside.
- Just before serving, combine sauce with puree and heat on low, stirring often, for about 5 minutes. Season to taste, then finish by stirring in 2 tablespoons of soft butter.
4. Crab Cakes
This flexible and tasty treat can be any type of meal. Complement a larger dish with a side of of Ruth’ Chris’ signature crab cakes, make a large number for a party or gathering, or make just enough for a lunch.
To make these unique pockets of breaded crab meat and flavor, you’ll need the following:
- (4oz) 2 Each Eggs, Whole (Out of Shell)
- 3/4 Cup Mayonnaise
- 1/4 TBL Blackening Seasoning
- 2 TBL Creole or Dijon Mustard
- 1/4 Tsp Salt
- 1/4 Tsp Fresh Chopped Parsley
- 1 lb Jumbo Lump Crabmeat (fresh or canned)
- 1 cup Finely Crushed Crackers (Ritz or personal preference)
- Place eggs in a mixing bowl and mix well with a wire whip. Place remaining crab sauce ingredients in the mixing bowl and mix well until all ingredients are incorporated.
- Add the crabmeat to the mixing bowl and gently fold to incorporate, trying not to break up the crabmeat lumps. Sprinkle the finely crushed crackers over the crabmeat mixture and gently fold to incorporate.
- Using a large scoop or clean hands, portion crab cakes into 3 oz each portions.
- Preheat oven to 425 degrees. Evenly spread canola oil or cooking spray on a baking sheet.
- Place portioned crab cakes on the oiled baking sheet and place into the 425 degree F oven on the middle rack. Set the oven timer for seven minutes. Cook until internal temperature reaches 150 degrees F and outside is golden brown.
- When crab cakes are fully cooked, remove from oven and serve with your favorite sauce. (For those who want to keep it official, The signature Ruth’s Chris crab cakes are drizzled with lemon butter and garnished with green peppers, red peppers, and fresh chopped parsley)
5. Sweet Potato Casserole
Another fine main course, this parade of sweet flavors makes the Sweet Potato Casserole seem like having dessert for dinner. Vanilla, pecans, brown sugar, and – of course – sweet potatoes culminate in a classic southern meal. This recipe feeds 4 per instruction.
For the crust mixture, you’ll need:
- 3/4 cup brown sugar
- 1/4 cup flour
- 3/4 cup chopped nuts (pecans preferred)
- 1/4 cup melted butter
For the Sweet Potato mixture, you’ll need:
- 3/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp vanilla
- 2 cups mashed sweet potatoes
- 1 egg, well beaten
- 1/4 cup butter
- Combine Crust Mixture in mixing bowl and put aside.
- Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Mix thoroughly.
- Pour Sweet Potato Mixture into buttered baking dish.
- Sprinkle Crust Mixture evenly onto the surface of the Sweet Potato Mixture.
- Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.
6. Bread Pudding
If the delectable recipes above don’t quite soothe your table’s appetite, we’ve got one more recipe for dessert. Ruth’s Chris’ Bread Pudding is indescribably smooth and satisfyingly sweet. It’s a collaboration of brown sugar, cinnamon, vanilla, french bread, and ice cream that any stay-at-home chef can use to make their dinner table classy and memorable.
- 2 – 8oz loaves French bread, cut into 1/2-inch cubes, toasted
- 1 quart milk (may use 2 percent)
- 1 quart half-and-half
- 12 eggs, beaten (may use egg substitute)
- 2 1/2 cups sugar
- 1 cup light brown sugar
- 2 sticks sweet butter (may use less)
- 1 cup raisins
- 1 apple, peeled, cored and cut into 1/2-inch dice
- 1 TBL cinnamon
- 1/4 Tsp nutmeg
- a pinch of salt
- 2 TBL vanilla extract
- 2 TBL bourbon
- Preheat oven to 375 degrees.
- Combine sugars and divide in half.
- Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.
- In a saucepan, combine milk, half & half, and butter with the other half of the sugar and bring to a boil.
- Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.
- Stir in a few raisins from the bottom and sprinkle a few on top.
- Pour into buttered baking dish (10x13x3-inches) and bake at 375 degrees for 45 minutes.
- Serve warm with vanilla ice cream.
And of course, if the cook in your kitchen wants the night off, or the guests at your table haven’t quite had enough, Ruth’s Chris professionally serves these recipes every day in their restaurants and provides take-out options. For more information on Ruth’s Chris or these recipes, visit their website here.