Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.

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Rice Pilaf




RICE PILAF
Ruby Tuesday Copycat Recipe

Serves 8-10

2 1/2 teaspoons butter
1/4 large onion, chopped fine
1 garlic clove, chopped fine
1 1/2 cups chicken broth
1 1/2 cups instant rice
1/2 red roasted pepper  (buy whole red peppers in a jar and chop fine)
4 tablespoons mexican cheese (or whatever you prefer)

Melt butter in saucepan. Saute onions for 4 minutes. Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender. Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions. Once rice is done, stir in red bell pepper and fluff with fork. Top with cheese and serve.




CHICKEN FRESCO
Ruby Tuesday Copycat Recipe

Serves 1

Fresco:
1 (10 oz.) chicken breast
1 teaspoon (1/2 per side)Ruby seasoning
3 slices Roma tomato
1 tablespoon balsamic vinaigrette
3 tablespoons lemon butter Sauce
1 teaspoon basil

Lemon Butter Sauce:
2 tablespoons minced shallots
1 cup dry white wine
1/4 cup lemon juice
1/4 cup + 2 tablespoons cider vinegar
1/2 cup heavy cream
1 1/2 lb unsalted butter cubed, at room temp
1/2 teaspoon salt
1/8 teaspoon ground white pepper

To make the Chicken: Griddle the seasoned chicken breast until it reaches 165 degrees. Top the chicken with tomato, balsamic vinaigrette and cover with a dome for 30 seconds. To serve, plate the chicken breast with tomatoes and spoon lemon butter sauce over the top; sprinkle with the basil

To make the lemon butter sauce, combine the shallots, wine, lemon juice, and vinegar in a sauce pan.
Reduce over medium-high heat until nearly dry. Add the heavy cream, and simmer the sauce for 2 or 3 minutes to reduce slightly. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be quite low as you work.

Note: You will continuously have to monitor and adjust the heat as you add the butter. If you can see steam coming  from the sauce the heat is good. Do not let sauce come to a boil. Continue adding butter until the full amount has been incorporated. Taste the Lemon Butter and adjust with salt and pepper.

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