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Alright, alright, let’s talk about this fancy restaurant, Ruth’s Chris. I heard folks raving about it, steaks this, steaks that. But who’s got the money to eat there every day? Not me, that’s for sure. So, I figured, why not learn how to make some of that stuff myself? They call it “copycat recipes,” I call it good ol’ common sense cooking.
First thing’s first, the steak. They say Ruth’s Chris uses cows that eat grass first, then corn. Sounds fancy, huh? Well, I reckon it just means the cow ate good before it became your dinner. If you can find beef like that, great. If not, get the best you can afford. That’s what I always say. Don’t go breakin’ the bank for one meal, ya hear?
Now, cooking the steak. I ain’t got no fancy grill, just a good ol’ frying pan. Get it real hot, put some oil in there, and sear that steak on both sides. Then, I turn the heat down a bit and let it cook till it’s how I like it. Some folks like it bloody, some like it well-done. Me? I like it somewhere in the middle. No pink, but not dry like shoe leather neither. And don’t forget the salt and pepper! That’s important!
- Get a good pan, hot as you can make it.
- Sear that meat, both sides good and brown.
- Turn down the heat, cook it slow.
- Salt and pepper, don’t be shy.
Next up, them potatoes. Ruth’s Chris got these “au gratin” potatoes, all cheesy and creamy. Sounds complicated, but it ain’t so bad. You slice up some potatoes, real thin, then you make a sauce. Milk, butter, flour, cheese… the usual stuff. Layer the potatoes and the sauce in a dish, bake it till it’s bubbly and brown. My grandkids, they love this stuff. They gobble it right up, even the picky ones.
Potatoes Au Gratin, the easy way:
- Slice ‘em thin, like paper, almost.
- Sauce: milk, butter, flour, cheese, stir it good.
- Layer it up: potatoes, sauce, potatoes, sauce.
- Bake it till golden and bubbly on top.
And don’t forget the sides! Ruth’s Chris got all sorts of things, like creamed spinach and asparagus. I ain’t got no time for fancy stuff like that every day. But sometimes, I’ll boil up some green beans or carrots. Just plain, simple veggies. Good for ya, and they fill you up. My old man, he always said you gotta eat your vegetables. He was right, that old codger.
Now, about that atmosphere. Ruth’s Chris, it’s all fancy-pants. People dress up, all nice and proper. Me? I like to be comfortable. Jeans and a t-shirt, that’s good enough for me. And at home, you can wear whatever you want! Pajamas? Go for it. Nobody’s gonna judge ya. That’s what I appreciates about eatin’ at home. No need to be all gussied up for nobody. Comfy clothes and good food, that’s all that matters.
So, there you have it. My take on those copycat Ruth’s Chris recipes. It ain’t perfect, but it’s good, honest food. And it don’t cost an arm and a leg neither. You don’t need to be a fancy chef to cook good food. Just a little common sense and a whole lotta love. That’s the secret ingredient, you know. Love. Makes everything taste better. And don’t forget the salt, you need salt too. Just remember, cooking at home is the way to go. Saves money, and you know exactly what’s going into your food. No funny business, just good ol’ home cooking.
One last thing, don’t be scared to try new things. If a recipe calls for somethin’ you don’t have, just use somethin’ else. Cooking ain’t rocket science, it’s about makin’ food that tastes good. And if it don’t turn out perfect the first time, so what? Try again. That’s how you learn. And even if it’s a little burnt, or a little salty, or a little whatever…it’s still food. Don’t go throwing’ good food away now, ya hear? Just eat it up and try again next time!
And remember this, the best meals are the ones you share with the people you love. So, get in that kitchen, whip up some grub, and call your family and friends over. That’s what life’s all about, ain’t it? Good food, good company, and good times. Now go on, get cookin’!
Tags: Ruth’s Chris, Copycat Recipes, Steak, Potatoes Au Gratin, Home Cooking, Budget-Friendly, Easy Recipes, Dinner Ideas
