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Boston Market is Now Serving Burgers

Boston Market is Now Serving Burgers



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Is it a burger or a sandwich? Either way you can get it starting this week at Boston Market.

Boston Market is looking to go beyond the fast casual Thanksgiving-style meal with the introduction of its first burger: the BLT Rotisserie Chicken Burger, which just started appearing on Boston Market menus on July 14. The new creation features rotisserie chicken topped with avocado-roasted garlic aioli, lettuce, tomato, and Applewood bacon on a sesame brioche bun.

“I go out to a lot of restaurants and I’ve yet to see any restaurants offering fresh baked chicken,” Boston Market CEO George Michel told The Daily Meal. “We have a unique rotisserie flavor as opposed to a patty that was formed in a factory. This real chicken comes right off the fire and onto the bun.”

The BLT Rotisserie Chicken Burgers are 660 calories each, and cost $6.99. You can get yours at any Boston Market location through August 24.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


The Real Reason Boston Market Is Disappearing

If you're like a lot of people, it's probably been a while since you've set foot in a Boston Market, the chain of quick service comfort food restaurants that once promised to free you from the shackles of evening family meal prep. The chain has shrunk by nearly 60 percent since its heyday in the early '90s, when there were over 1,100 locations spread across mini malls and shopping plazas nationwide.

While the chain may have fallen out of fashion in recent years, it was once the darling of Wall Street, offering investors insane returns on an IPO built on the backs of millions of herbed rotisserie chickens. Boston Market was poised to become the next major small chain success story, joining the ranks of restaurants like Chipotle and Panera Bread. In less than a decade, that dream would explode into a million pieces, leaving the chain facing bankruptcy, closing stores, and trying to put the pieces back together. What went wrong, and what sent this once-prominent chain scurrying into bankruptcy court? Let's take a look.


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Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

Love Cracker Barrel? Check out my other clone recipes here.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good hack is long overdue.

Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.

After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.

It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing.

Satisfy your Cracker Barrel cravings with more of my copycat recipes here.

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.

The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

By the way, this dish goes very well with white or brown rice, so don’t forget to make some.

Menu Description: "Our own special recipe made with fresh ground chuck, pork, mild onions, green peppers and more. Served with mashed potatoes, brown gravy and garlic toast."

Here's a great meatloaf recipe to add to your dinnertime repertoire. This luscious loaf combines ground chuck with ground pork along with bread crumbs, green onion, garlic, carrot and green pepper for one of the best classic American meatloaves. Use a perforated nesting meatloaf pan if you've got one so that the fat drains out into the pan below. If you don't have one of those a regular loaf pan will still work fine. But use a large one. This recipe makes a pretty big loaf.

For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.

A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.

As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.

Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

Check out more of my famous breakfast food clone recipes here.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.

The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one can resist. You rule.

This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.

Also check out my clone recipe for Pizza Hut Tuscani Creamy Chicken Alfredo Pasta.

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to work on a hack for the chain’s award-winning Original Chili. Why it took so long, I have no idea.

The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

The preparation technique is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

Check here more of my Chili's copycat recipes.

Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."

To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism) for this Carrabba's chicken marsala recipe. If your grill has a lid, keep it open so you can watch for nasty flare-ups.

Click here for more of your favorite dishes from Carrabba's.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

And browse my other Olive Garden clone recipes here.

Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.

The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

And now if you're craving French fries, try my Mcdonald's Fries copycat recipe here.

In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off.

My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).


Cheeseburger in Paradise

Nice work. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Cheeseburger in Paradise here. New recipes added every week.

  • American Coney Island
  • Applebee's
  • Arby's
  • Auntie Anne's
  • Bahama Breeze
  • Baja Fresh
  • Barney's Beanery
  • Baskin-Robbins
  • Benihana
  • Bennigan's
  • Big Boy
  • BJ's Restaurant & Brewhouse
  • Bob Evans
  • Bojangles'
  • Bonchon
  • Bonefish Grill
  • Boston Market
  • Buca di Beppo
  • Buffalo Wild Wings
  • Burger King
  • California Pizza Kitchen
  • Capital Grille
  • Carl's Jr.
  • Carnegie Deli
  • Carrabba's
  • Cheeseburger in Paradise
  • Cheesecake Factory
  • Cheddar's
  • Chevys
  • Chi-Chi's
  • Chick-fil-A
  • Chili's
  • Chipotle
  • Cinnabon
  • Claim Jumper
  • Coffee Bean and Tea Leaf
  • Cosmic Wings
  • Cracker Barrel
  • Dairy Queen
  • Del Taco
  • Denny's
  • Dive!
  • Domino's
  • DoubleTree
  • Dunkin' Donuts
  • Einstein Bros. Bagels
  • El Pollo Loco
  • Emeril's

Menu Description: “Ham, salami, pork, Swiss cheese, mayo, mustard and pickles, pressed until golden brown.”

This chain of island-themed restaurants features a delicious Cuban sandwich as one of the menu’s specialty items. A variety of meats are stacked on a crusty sandwich roll along with some pickles, then the sandwich is pressed until warm and flattened on a plancha grill. While there are many different ways to build a Cuban sandwich, the traditional recipe does not include mayonnaise, tomatoes, lettuce or onions. Cheeseburger in Paradise breaks tradition a bit by spreading some mayonnaise on the bread, but that’s okay, because otherwise this recipe stays true to the classic formula. Marinated pork is the superstar in this sandwich, so we must make that from scratch using juices plus lots of garlic, onion and oregano. We’ll marinate the pork for a couple hours just as the restaurant does, then bake it in a slow oven. When the pork is ready and sliced you stack it on the sandwich with other sliced deli meats, some Swiss cheese and pickles, and then it’s ready to be browned. I don’t expect you’ll have a plancha grill handy, but you can use a hot skillet with another very heavy pan, such as a cast iron skillet, to press down on top of the sandwich. I also like to put a brick in the skillet on top to help flatten the sandwich even more. For a true Cuban experience serve these along with a pitcher of mojitos and have everyone do their best Ricky Ricardo impression.

Menu Description: "Slow-cooked marinated domestic pork ribs lightly seasoned with Jerk spices and basted with BBQ sauce."

An island taste in the secret jerk paste formula permeates the ribs as they slow cook in low heat. Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat. And for a big finish, the racks are tossed on the grill just before serving then basted with a delicious scratch sauce. Follow the grilling instructions here and you won't lose any meat from your ribs sticking to the barbecue grate. Start by grilling the ribs bony-side-down so that some of the fat from the ribs melts onto your grill. Now when you flip the racks over onto the meaty side the grill is well-lubricated, giving you beautiful grill marks on the good part, and no sticking. And don't freak out about that whole habanero pepper included in the jerk paste. Sure, it may be one of the world's hottest peppers, but the paste goes a long way, and you should only detect a hint of heat on the finished product. If you're a chilihead, go ahead and add more than one. Serve up these babies with a side of my hacked Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Fried sweet potato chips, dusted with our seasoning blend."

The same company that runs Outback Steakhouse operates this 39-outlet chain inspired by the Jimmy Buffet song of the same name. As you would guess, the freshly-ground beef burgers here are great. But you'll also find many Caribbean island-inspired dishes on the menu such as BBQ Jerk Ribs, Tropical Talapia, St. Barts Citrus Chicken, and amazing island cocktail creations served at the Tiki Bar. One of the specialties of the house is the Sweet Potato Chips that are fried to a golden brown, sprinkled with a secret sweet/salty seasoning, and served alongside the joint's sandwich selections, or ordered as an appetizer. For a home version, sweet potatoes are sliced thin using a vegetable slicer that is set on 1/16 th of an inch, and the slices are fried in canola oil. After a sprinkling with the special seasoning blend, you'll have a big bowl of sweet, crispy chips that will serve four or more people. And these go great as a side with the BBQ Jerk Ribs clone.


Jubilee® Seafood Seasoning

From South Texas to South Florida, Southern cooking traditions meet the Gulf’s bounty with great exuberance. The pinnacle of this relationship can be found in Alabama, along the eastern shore of Mobile Bay. Here, a rare phenomenon known as a “Jubilee” exists when the conditions are just right. Shouts of “Jubilee” can be heard in the night, and locals gather the bay seafood that is waiting for them patiently along the shore. In the spirit of this offering we present Bad Byron’s Jubilee® Seafood Seasoning – The flavor of the Gulf South™.

To learn more about the “phenomenon” which inspired this product, visit: http://www.daphneal.com/jubilee.asp.

Crab Stuffed Mushroom Caps

(submitted by Lisa C. Meyer)

  • 24 Large Mushroom Caps
  • 1/4c.diced onion
  • 1/4c.diced celery
  • 1 tbsp bacon fat or butter
  • 1 c. Cornbread crumbs
  • 2 large jalapeños diced
  • 3oz.of Fresh bacon chunks or pieces NOT BITS
  • 1 lb Lump Crab meat
  • 1/4 tsp. Salt
  • 1 1/2 tsp Jubilee® Seafood Seasoning
  • Chicken Broth

Sautee onion and celery in bacon fat till translucent. Set aside.

In large bowl pour 1 cup of cornbread crumbs with enough chicken broth to make soupy. Stir and let set until broth is absorbed and consistency is thick and mushy. Add onions, celery, jalapenos, bacon, crabmeat, Jubilee® seafood seasoning. Mix well. Spoon mixture into mushroom caps.

Bake in preheated 375 degree oven for about 18 to 20 minutes. Serve

Jubilee® Seafood Seasoning Fish Stew

(submitted by Ted Whisnant)

In the Pee Dee area of South Carolina, a catfish stew ranks highly with fine dining. The locals have great recipes, but innovations are welcome from any and all. This is my recipe for catfish stew using Jubilee® Seafood Seasoning.

Select 3 to 3 1/2pounds of catfish filets. Use Jubilee® seasoning to rub the filets and then wrap the fish snugly in plastic. Refrigerate overnight.

The following day, fry 4-6 pieces of bacon or fatback. Then sauté 1 to 1 1/2 cups of red, yellow, and green bell pepper with 1 to 1 1/2 cups of chopped red onions in the bacon drippings. Season with salt and fresh ground pepper to taste.

To the sautéed vegetables, add 2 cans of stewed tomatoes, one can of condensed tomato soup, and a one pound package of frozen okra. Season with Tabasco to taste. (You may wish to sauté some jalapeño peppers with the bell peppers if so, omit the Tabasco). Depending on the liquid in the tomatoes, you may wish to add water. The desired consistency of the finished fish stew is similar to spaghetti sauce.

Add the uncooked fish to the soup (stew) and cook slowly for about one hour. If you wish to dress up the recipe, add uncooked shrimp, canned clams, or scallops. Here in SC we want the fish only.

Meanwhile, prepare a large pot of white rice. We prefer long grain rice, but use whatever you like. I once used Uncle Ben’s Tomato Basil with good results.

Serve the reduced stew ladled over rice with hushpuppies, garlic bread, or even regular sliced bread. Onion rings, french fries, or fried sweet potatoes also go well with fish stew. Some folks like cole slaw served on the side. We like it hot and spicy, but you can adjust this according to your taste. This is a great cold night dish, particularly for a group of men who’ve had a few cocktails.

Island Seafood Grill

(submitted by Tommy Tucker)

  • 1 lb firm flesh fish fillets
  • 1 lb peeled 21-24 count raw shrimp
  • 1 lb large scallops
  • 1 each red, green, yellow bell pepper sliced thin
  • 1 large sweet onion thinly sliced
  • 2 each yellow and green squash thinly sliced
  • 1/2 cup of chopped cilantro
  • 1 habañero minced
  • Jubilee® Seafood Seasoning
  • 3 tbsp olive oil

Cover grill surface with heavy-duty aluminum foil. Coat surface with olive oil. Place mixed pepper slices on the foil first. Next arrange the squash slices. Place the fish fillets on the veggie base with the shrimp and scallops mixed in together. Sprinkle generously with the Jubilee® Seafood Seasoning. Top off with the cilantro and minced habañero. Fold the edges of the foil inward to create a pouch. Set grill to medium heat. Cook 20-25 minutes. Remove from the grill and allow to cool. Serve with a dirty rice.

Heather’s Jubilee® Seafood Stuffing for Two

(submitted by J C Stevens)

  • 8 Large Shrimp, 12-16 Count
  • 1 Sleeve Ritz Crackers, Crushed
  • 1/4 Cup Shrimp, small diced
  • 2 Tbsp Sweet Onion, Minced
  • 2 Tbsp Butter, melted
  • 2 tsp Jubilee® Seafood Seasoning
  • 1/8 tsp White Pepper (optional)
  • 1 Lemon, cut into wedges
  1. Preheat oven to 375 degrees.
  2. Remove shells from shrimp, de-vein, and slice almost through approx 2/3 down shrimp body (butterfly).
  3. Take ½ tbsp butter and pour into a 6࡮ baking dish. Using shrimp to move butter, coat dish and all shrimp
    lightly with butter. Arrange buttered shrimp in buttered dish.
  4. Sprinkle ½ tsp Jubilee® Seafood Seasoning over shrimp.
  5. Put remaining ingredients except butter in a plastic bag and mix thoroughly. Add remaining butter and mix again,
    thoroughly. Let sit for 3 minutes.
  6. Pour contents of bag over shrimp, or take a serving spoon of stuffing and place on top of each shrimp.
  7. Bake at 375 degrees for 15-20 minutes or until stuffing begins to turn light brown. Remove from oven and let sit
    three minutes before serving.
  8. Rub a lemon wedge around outside of each serving plate.
  9. Accompany with Asparagus and a light butter sauce, a lemon wedge, along with a light fruity Chardonnay.
  10. Relax and enjoy!
Jubilee® Grilled Shrimp

If you never use our Jubilee® Seafood Seasoning for anything else, this method is a must! This dish won 3rd place for the cook’s choice category at the 2000 Jack Daniel’s World Invitational Barbecue Competition.

Peel and de-vein large shrimp (leave tail on)

Toss lightly in olive oil

Season generously with Jubilee® Seasoning

Skewer the shrimp and place on a high, direct heat grill. Shrimp will cook quickly, approximately 3-4 minutes per side

Jubilee® Gulf South Sauté

For shrimp, scallops, oysters, & fish fillets. This can be prepared ahead and will keep indefinitely in refrigerator or freezer.

Blend well 3 tablespoons of melted butter (unsalted), with 2 teaspoons of Bad Byron’s Jubilee® Seafood Seasoning (for 1 stick butter add 1¾ tablespoons Jubilee®)

Use as needed to pan sauté shrimp, scallops, oysters or fish fillets

Jubilee® Classic Gulf South Fried Shrimp
  • ¾ cup buttermilk
  • 1 cup cornmeal, fine grind or flour
  • 3 Tablespoons Bad Byron’s Jubilee® Seafood Seasoning
  • 2 pounds Shrimp butterflied

Season buttermilk with 1 tablespoon of Jubilee® seasoning. Mix well

Season cornmeal or flour with remaining 2 tablespoons of Jubilee®. Mix well

Dip shrimp first in seasoned buttermilk, then lightly dust in seasoned
cornmeal or flour. Shake off excess

Fry at 350° until golden (approximately 3-4 minutes)

Drain on paper towels

Gulf South Grilling with Jubilee®

Bad Byron’s Jubilee® Seafood Seasoning was made for the outdoor grill.
Seasoning will slightly caramelize as it grills for a delicious flavor and texture.
Excellent for fish fillets, scallops and shrimp skewers.

Condition a hot clean grill grate by applying cooking oil with paper towels.

Apply a light coat of olive oil or melted butter to the fish, scallops or shrimp skewers.

Season generously with Jubilee®. Fillets should be no more than 1″ thick.

They will be ready when opaque throughout and it just begins to flake apart (approximately 5 minutes per side). For scallops and shrimp approximately 4 minutes each side.

Shrimp Boil
  • 2 qts. water
  • 2 tablespoons salt
  • 1 tablespoon Lemon juice
  • 7 tablespoons (2 oz.) Bad Byron’s Jubilee® Seafood Seasoning
  • ¾ teaspoon Tabasco® sauce

Bring all ingredients to a boil. Reduce to simmer

Add shrimp and bring back to a simmer. Shrimp will be ready in 5 minutes


Initially they had waitresses that came and took your order but technology quickly evolved to where you ordered from a speaker on a box that displayed the menu. Eventually, for many restaurants this evolved into the "drive through", where instead of sitting and eating in your car where you ordered, you would drive up to a window to order your food and then left once you got it. Some restaurants, like Sonic, still have the drive up stalls for you to order and eat at.

Most fast food restaurants now also have indoor service where you order at a counter and then sit at tables to eat your food (or, you can get the food to go). The most common items at these restaurants are still burgers (Burger King), fries (McDonald's), and pizza (Pizza Hut, Dominos, Godfathers), but more items have become popular as well. Both fried chicken (KFC) and Mexican-style foods (Taco Bell, Chipotle) are wildly popular.


Veggie burgers were living an idyllic little existence. Then they got caught in a war over the future of meat.

Burger King's Impossible Whopper. Photo by Drew Angerer/Getty Images

Tofurky wasn’t keeping cattle ranchers awake at night.

For decades, veggie burgers were the token offering to vegans at the backyard barbecue, and Tofurky was the Thanksgiving benediction to the meat-free loved ones in our lives.

But as plant-based meat goes from an afterthought to a financial juggernaut that aims to change how most people eat, the opposition has suddenly awakened: Many of the country’s 800,000 cattle ranchers have declared war on newcomers Impossible Foods and Beyond Meat, which use technology to make products that hew closely to the taste and texture of meat, and now “first-generation” veggie burgers and similar products are caught in the crossfire.

In 2019, officials in nearly 30 states have proposed bills to prohibit companies from using words such as meat, burger, sausage, jerky or hot dog unless the product came from an animal that was born, raised and slaughtered in a traditional way. Arkansas, Louisiana, Mississippi, North Dakota, South Dakota, Oklahoma and Wyoming have already enacted such laws. In Missouri, the first state where the ban took effect, violators incur a ,000 fine and as much as a year in prison. Mississippi’s new law is sweeping: “Any food product containing cell-cultured animal tissue or plant-based or insect-based food shall not be labeled meat or as a meat product.”

The states, in most cases backed by cattlemen’s associations, claim consumer confusion as the driving force for the laws. The newest offerings, they say, cross a line when they make unsubstantiated health claims (many have long lists of processed ingredients and are high in sodium) and when the packaging is unclear.


Twede’s Special Hot Wings

Recipe from Kyle Twede, Twede’s Café. Excerpted from "Dishing Up® Washington: 150 Recipes That Capture Authentic Regional Flavors." Copyright © Jess Thomson. Used permission of Storey Publishers.

Twede’s Special Hot Wings (Lara Ferroni/Storey Publishing)

Jess's Note: David Lynch turned Twede’s Café into an icon when he filmed "Twin Peaks" in the sleepy mountain town of North Bend and immortalized the diner’s cherry pie. But with more than 50 burgers on the menu (his favorite is the chicken teriyaki), owner Kyle Twede is the man who’s brought folks back to the café since the television series ended in 1991.

Twede is constantly experimenting. (Adventure comes naturally he’s a science fiction writer on the side.) These hot wings, drizzled with a hot, tea-tinged honey mustard and sprinkled with toasted sesame seeds, are a far cry from cherry pie, but perhaps they’ll be your motivation to make a return visit.

Ingredients:
Canola oil, for frying
2 eggs
¼ cup water
1 cup breadcrumbs
Salt
Freshly ground black pepper
1½ pounds chicken wings (tips trimmed) or chicken drumettes, or a combination of both
3 tablespoons dry mustard (such as Colman’s, or Chinese hot mustard powder)
1½ tablespoons brewed black tea
½ cup honey
2 tablespoons toasted sesame seeds

Instructions:
Heat 2 inches of oil in a large heavy skillet or Dutch oven until it reaches 325°F on an instant-read thermometer.

While the oil heats, whisk the eggs and water together in one bowl, and whisk the breadcrumbs with salt and pepper to taste in another bowl. Working with one piece of chicken at a time, dip it first in the eggs, then in the breadcrumbs, coating it on all sides. Set the coated chicken aside.

Whisk the dry mustard and tea in a small bowl until the mixture is thick and smooth. Whisk in the honey.

Fry the chicken, turning once halfway through cooking, until golden brown and cooked through, 6 to 8 minutes. (Cook the chicken in two or three batches, taking care not to crowd the pan.) When each batch is done, drain the chicken pieces on a baking rack set over a few layers of paper towels.

Drizzle the chicken immediately with the honey mustard and sprinkle with some of the sesame seeds, then turn and repeat on the second side. Serve piping hot.


Write a Review for Hickie's Hamburger Inn

01/09/2021 - MenuPix User

11/16/2020 - MenuPix User
Remind you of when you were a kid

06/24/2020 - Yulita Ollerdisse
This is the very best , old fashion hamburger "joint". I have ever ate with such pleasure. The burgers are delicious, fresh , and juicy!! They remind me of a wonderful hamburger place
I went to in Cincinnati, Ohio in the 50's. This place will bring back all those beautiful memories so long ago!! Don't ever close!! I always stop in when I travel to the outer banks N.Carolina. (I still live in Cincinnati)

02/08/2020 - MenuPix User

01/15/2020 - MenuPix User

07/12/2018 - Chillibobo
Worth the 45 mile drive, simply the beat!

4 Reviews
4 reviews with an average rating of 4.0 stars have been consolidated here. Consolidated reviews are included in the calculation of the average rating of 4.5 stars which is based on 10 total reviews.


Chili for Chili Burgers, Chili Dogs, or Chili Fries

We generally like big hunks of meat in our chili, but when you're using the chili as a sauce for hot dogs or fries, then large pieces of meat aren't gonna cut it. This version is flavored with dried chilies and spices (plus soy sauce and Marmite for some extra-savory style). Masa harina thickens the chili nicely.