Back to the Lobby Free Recipes from The Roadhouse
These items are not always served at the Blue Room but they represent some of the best, authentic, down-home cooking Momma ever made and you ever tasted. Try 'em all. You'll love 'em. Please feel free to Print This Page
By the way, we are in the process of creating our own original Blue Room Road House recipe collection consisting of our best restaurant recipes. Please watch for our announcement of availability. If you wish to be notified personally just send an email to Recipe Announcement.
Baked Western Diamondback Rattlesnake
BBQ ALLIGATOR TALES
BBQ Salmon
BBQ Venison Chops
Carolina Style Pork Butt
Chunky Guacamole
4 Alligator tail steaks, about 3/4" thick
Milk for marinade
1/2 ts Fresh ground black pepper
1/4 ts Cayenne pepper
1 tb Rosemary
Red pepper flakes
Place milk in a deep bowl, add pepper flakes and rosemary.
Season meat with black and cayenne peppers. Place meat in the bowl, add milk as
needed to cover. Let marinate 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the
meat, if desired, with black and red peppers. Add salt to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot coals, or over
medium heat in a gas grill for about 10 minutes each side, brushing with oil
again when turning.
Baked Western Diamondback Rattlesnake
Cream Sauce (make ahead)
1 tbs butter
1 tbs flour
1/4 tsp salt
1/8 tsp black pepper
1 cup half & half or whole milk
Melt the butter in a medium size non-stick skillet over low heat.
Add the flour, salt and pepper. Cook until combined.
Add cream (or milk) and increase heat to medium and stir until bubbly. Remove
from heat.
Entree
1 27" to 30" skinned & cleaned western diamondback rattlesnake
1 cream sauce (from above)
4 oz. fresh mushrooms, sliced
1 lime thinly sliced
1 tsp white pepper
1 tsp dried basil
1 tsp rosemary
Cut snake (across) into 3" wide pieces (steaks).
Place snake steaks flat in a casserole dish and top with the cream sauce.
Top with remaining ingredients.
Cover and bake at 300 degrees for 1 hour or until tender.
Serves 2 - 10 depending on amount desired..
BBQ Salmon
1 ts Grated lime rind
1/4 c Lime juice
1 tb Vegetable oil
1 ts Dijon mustard
1 pn Pepper
4 Salmon steaks, 1-inch thick [1-1/2 lb]
1/3 c Toasted sesame seed [optl]
In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish,
turning to coat.
Cover and marinate at room temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed.
Place on greased grill directly over medium heat. Add soaked wood chips. Cover
and cook, turning and basting with marinade halfway through, for 16-20 minutes
or until fish flakes easily when tested with fork.
Carolina Style Pork Butt (okay, not
as good as Texas Style but pretty decent)
1 Pork butt (shoulder)
1 gal Cider vinegar
10 oz Worcestershire sauce
6 oz Chili sauce
1 1/4 oz Crushed red pepper flakes
Mix all sauce ingredients together. Use as a basting sauce for the meat.
The pork has to be cooked long and slow over a real wood fire, preferably
hickory. Temperature should be around 220 degrees, and it takes at least 1-1/2
hours per pound, or until internal temperature reaches 150-160 degrees F.
Slice and serve on a large white bun or roll.
For a true Carolina treat, add sweet cole slaw on top of the meat.
20 Venison chops
6 oz Beer (alcohol burns off)
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of
juices.
Place chops on foil. Add beer, chopped onion and butter. Turn often to avoid
burning and sprinkle garlic salt on chops each time you turn them.
When chops are done, remove foil. Place chops back on grill (turning often)
until charcoal black.
Chunky Guacamole (very similar to the Blue
Room Secret Recipe)
Makes 1-1/2 cups
1 small tomato, finely chopped
1 small jalapeno pepper, finely chopped
1 green onion, chopped
1 small clove garlic, minced
1 teaspoon lemon juice
¼ teaspoon salt
1 medium avocado (very ripe)
In a medium mixing bowl, combine tomato, jalapeno, green onion, garlic, lemon
juice and salt. Mix well. Peel avocado. Cut into ½ inch cubes. Stir avocado
cubes into mixture. Serve immediately.
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