Top Secret Restaurant Recipes 2

More amazing clones of famous dishes from America's favorite restaurant chains

Todd Wilbur

First Printing, January

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Book Details

Price	4.00
Pages	396 p
File Size	6,426 KB
File Type	PDF format
eISBN	978-1-429-54845-8
Copyright©	Todd Wilbur, 1997,2007

Introduction

I feel out of place at the ritzy Stirling Club in Las Vegas—

like a Macho Nacho Burrito at a caviar tasting. But there I

am attending an invite-only shindig where impressionist

Rich Little speaks in his own voice, and Lifestyles of the

Rich and Famous host Robin Leach works the room. It’s a

very Vegas moment.

Then someone drags singer Clint Holmes over to our

group. He’s the Tom Jones-esque crooner headlining at

Harrah’s who was voted “Best All Around Entertainer in Las

Vegas.” I mention that I saw him perform in Atlantic City at

the 1990 Miss America Pageant I was covering as a TV

news reporter. When he ignores my comment I wonder,

“Did I just insult the man?” Now I’m not sure what to say

Thankfully, a friend cuts through the awkwardness to tell

Clint what I do for a living, “Todd writes cookbooks.”

She looks back my way, expecting me to elaborate. “The

books are called Top Secret Recipes,” I tell him. “They

show people how to make famous food at home with

common ingredients.”

From past experience I realize that at this point I haven’t

provided enough information to make Clint understand my

strange career path, so here’s where I open up my stance

and bend forward as though I’m carefully studying a piece

of food. “I reverse-engineer brand-name foods, like a Big

Mac or a Twinkie or Red Lobster Cheddar Bay Biscuits,

and then create clone recipes that instruct you how to easily

duplicate the taste of these foods in your own kitchen using

ingredients you can find in any supermarket.”

Now I wait to see if the ball will fall on red or black. About

half of the people appreciate the unusual cookbook

concept, and many of them have used the recipes before,

either from the books or off the website. But the other half—

and these are usually people who don’t like to cook—shoot

me a blank, puzzled stare followed by a cordial nod of fake

acknowledgment. It’s a look that says, “Why the heck would

I want to duplicate food that I can just go out and buy?” It

seems like the Best All Around Entertainer of the Year is in

the latter category. Let’s just say the roulette ball fell on

green that night, since Clint was whisked away before I

could continue with my explanation.

If I’d had the chance to explain in more detail why so

many people enjoy cloning famous foods, I think I could

have won Clint over. I’d tell him how cool it is making

America’s most popular food in our own kitchens and then

watching people freak out when they take a bite. I would

suggest that we can save money by making these dishes at

home, and that with these formulas we have the freedom to

customize our favorite brand-name foods for special tastes

and dietary requirements. I’d remark that unlike any other

cookbook, when you cook for the first time from a Top

Secret Recipes cookbook, you know in advance what the

finished product will taste like.

By this time, I’m sure I’d see the huge lightbulb over

Clint’s head pop on. And then he would ask the next

inevitable question: “How do you get away with this?”

Now I would explain to Clint that these are original,

personally copyrighted recipes that I create from scratch in

my own laboratory (I know, ha ha; it’s really my kitchen,

Clint). I’d describe to him the time-consuming process of

dissecting multiple samples, of sniffing out ingredients, of

straining sauces and calculating measurements. And then

I’d finish by explaining that I never represent these recipes

as the actual recipes for the brand-name foods, because I

respect the success and trademarks of the companies, and

that I imitate as a compliment to the corporate chefs. It’s

flattery in its sincerest form, I’d say.

By now Clint would be ignoring everyone else. As he

starts to understand the multiple benefits of this niche

concept of culinary deconstruction/reconstruction, he would

refuse to sing a song for the crowd, because he wants to

hear more. “How exactly do you get these recipes? Do you

get a job at the restaurants and steal them?” When he still

doesn’t completely grasp what I’m saying, I’d spend more

time with him, and I would make sure to talk very slowly.

I would tell Clint that creating these recipes is a game.

Each Top Secret Recipe is a little mystery to be unraveled

without full knowledge of the original formula. I’d tell him that

I have never worked at any of these chains, nor have I ever

obtained corporate recipes. I would explain how the game

must be played using certain kitchen sleuthing techniques

that I have developed over the past 20 years. I will, for

example, order the food to go, but ask that all of the

elements of the dish be packed up separately (sauces,

garnishes, etc.) so that back in the lab can copy each

component of the dish one at a time. I’d also describe my

extensive research in cookbooks and on the Internet to

understand ways that similar recipes are crafted. I’d tell him

that only then do I write out the recipe and make my first

attempt. After that, it’s like sculpting, I’d say. I add a little of

this, take out a little of that, until many, many batches later a

good clone is formed.

Clint and I would really hit it off as we went on and on

about cloning America’s favorite brand-name foods.

Eventually he’d realize that he has fallen way behind on his

schmoozing, and say that, regretfully, he has to go. He’d

offer me front-row tickets to his next show and then he’d

ask when the new book is coming out. I’d tell him it’s called

Top Secret Restaurant Recipes 2, it’ll be out very soon,

and I’m writing the introduction right now. I’d also tell him

that it’s my best work.

He’d shake my hand and move into the crowd, and I’d

feel like I just made a new friend. Before he’s too far away,

he’d turn back and offer me an enlightening Clint Holmes

nugget of wisdom : “Hey, Todd,” he’d say “Don’t spend too

much time on that introduction. It sounds to me like it’s

those clone recipes people really want.”

I’d promise to take his advice, because, deep down, I

know Mr Clint Holmes gets it. And he’s right.

If you’re new to Top Secret Recipes, you are about to

experience a cookbook concept unlike any other. This

book is a collection of 150 original recipes to clone

signature items from America’s largest casual restaurant

chains. All the recipes have been created from a process

of reverse-engineering, using common ingredients and

simplified steps.

In the 10 years since Top Secret Restaurant Recipes

was released, I have received thousands of e-mails and

letters filled with cloning requests for chain restaurant

appetizers and entrees and desserts that I hadn’t thought

about before, or that I never got around to dissecting for the

first book. I’m happy to say that this latest collection is

assembled with replica recipes from those mouthwatering

suggestions. There are more full-service restaurant clone

recipes included in this book than in any previous Top

Secret Recipes volume.

In a full house, where the kitchen is the hub of activity, the

process of preparing tasty meals can be a rewarding event

in which all can participate. The reason I first created these

Top Secret Recipes is that I found cooking home

duplicates of favorite famous dishes adds an extra

sprinkling of joy to the process. It’s a real kick digging into a

dish you made at home that comes out tasting just like a

menu item from a famous restaurant chain. And now, with

these clone recipes to assist you, a combination of tastealike

versions of your favorite courses from different chains

can be served in one meal creating a dining experience

you couldn’t have in any one restaurant.

These days we spend nearly half of the money

designated for food on dining outside of our homes. Emeril

Lagasse, Rachael Ray and Martha Stewart are more

popular than ever, but on any given day 44 percent of adults

are filling their bellies in a diner, cafe, coffeehouse, bistro,

sub shop, dinnerhouse, pizza joint, cafeteria or buffet

somewhere in America rather than preparing food in their

own shiny home kitchens. Speed and convenience are

obviously major factors that play into our decision to pay

someone to make food for us, but what about the cost? Out

of curiosity, I priced each ingredient for a dozen recipes in

this book and then broke those totals down by serving. If

you’re into saving a little coin, you’ll see from this list how

making food at home will usually cost much less than dining out:

I first started hammering out these recipes immediately

following the release of Top Secret Restaurant Recipes,

so what you have here is the culmination of work that spans

a decade. The process is time-consuming and tedious,

and I resisted releasing this book before it contained the

very best collection of clone recipes I could muster. Within

the mix are many recipes that required repeated tooling

over 6 months or more before I finally struck gold. If a recipe

doesn’t pierce the bull’s-eye, I keep shooting until I score. If

the final product isn’t a direct hit, that recipe doesn’t make

the cut. Because of this strict process, I believe in my

formulas, and I’m confident that you will find the results rewarding.

If you’d like additional input on these recipes, check out

t h e Top Secret Recipes website

(www.TopSecretRecipes.com), where fellow clone rangers

have added their comments and suggestions for many of

these formulas. The important thing is to enjoy the creative

freedom you now have with this collection. Cooking at

home means having the liberty to experiment with a variety

of ingredients, and the ability to customize recipes to suit

varying tastes and dietary requirements. I encourage you to

make these recipes uniquely yours.

Until next time, I’ll be down here in the top secret

underground lab, dissecting away, to come up with another

big batch of recipes that helps you create kitchen clones of

America’s favorite brand-name foods. Happy cloning!

Table of Contents

Title Page

Copyright Page

Dedication

Acknowledgements

Introduction

APPLEBEE’S MUD SLIDE

APPLEBEE’S PERFECT APPLE MARGARITA

APPLEBEE’S PERFECT SUNRISE

APPLEBEE’S ONION PEELS

APPLEBEE’S BAKED FRENCH ONION SOUP

APPLEBEE’S SANTA FE CHICKEN SALAD

APPLEBEE’S ALMOND RICE PILAF

APPLEBEE’S BOURBON STREET STEAK

APPLEBEE’S CHICKEN FAJITA ROLLUP

APPLEBEE’S CRISPY ORANGE CHICKEN BOWL

APPLEBEE’S HONEY GRILLED SALMON

APPLEBEE’S TEQUILA LIME CHICKEN

APPLEBEE’S WHITE CHOCOLATE & WALNUT

BLONDIE

BENIHANA GINGER SALAD DRESSING

BENIHANA JAPANESE ONION SOUP

BENIHANA MANDARIN ORANGE CHEESECAKE

BENNIGAN’S THE MONTE CRISTO

BUFFALO WILD WINGS BUFFALO WINGS AND

SAUCES

CALIFORNIA PIZZA KITCHEN CALIFORNIA COSMO

CALIFORNIA PIZZA KITCHEN THAI CRUNCH SALAD

CALIFORNIA PIZZA KITCHEN CALIFORNIA CLUB PIZZA

CALIFORNIA PIZZA KITCHEN JAMAICAN JERK

CHICKEN PIZZA

CARRABBA’S BREAD DIPPING BLEND

CARRABBA’S HOUSE SALAD DRESSING (CREAMY PARMESAN)

CARRABBA’S CHICKEN MARSALA

THE CHEESECAKE FACTORY MINI CRABCAKES

THE CHEESECAKE FACTORY SWEET CORN TAMALE CAKES

THE CHEESECAKE FACTORY CHICKEN MADEIRA

THE CHEESECAKE FACTORY BANG-BANG CHICKEN & SHRIMP

THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE

THE CHEESECAKE FACTORY WHITE CHOCOLATE

RASPBERRY TRUFFLE CHEESECAKE

CHEVYS FRESH SALSA

CHEVY’S MANGO SALSA

CHEVYS CHILE CON QUESO

CHEVYS GARLIC MASHED POTATOES

CHEVYS SWEET CORN TOMALITO

CHEVYS FLAN

CHILI’S SALSA

CHILI’S BONELESS BUFFALO WINGS

CHILI’S BONELESS SHANGHAI WINGS

CHILI’S CHICKEN CRISPERS

CHILI’S CHILI QUESO

CHILI’S LETTUCE WRAPS

CHILI’S SOUTHWESTERN EGGROLLS

CHILI’S CHICKEN ENCHILADA SOUP

CHILI’S SOUTHWESTERN VEGETABLE SOUP

CHILI’S HONEY MUSTARD DRESSING

CHILI’S GRILLED BABY BACK RIBS

CHILI’S CHOCOLATE CHIP PARADISE PIE

CHILI’S MOLTEN CHOCOLATE CAKE

CLAIM JUMPER GARLIC CHEESE BREAD

CLAIM JUMPER FIRE-ROASTED ARTICHOKE

CLAIM JUMPER CHEESE POTATOCAKES

CLAIM JUMPER SPICY THAI SLAW

CLAIM JUMPER MEATLOAF

DENNY’S FABULOUS FRENCH TOAST

DENNY’S BBQ CHICKEN SANDWICH

DENNY’S CLUB SANDWICH

HARD ROCK CAFE HOMEMADE CHICKEN NOODLE SOUP

HARD ROCK CAFE BAR-B-QUE BEANS

HARD ROCK CAFE COLESLAW

HARD ROCK CAFE PIG SANDWICH

HOUSTON’S CHICAGO-STYLE SPINACH DIP

HOUSTON’S HONEY-LIME VINAIGRETTE

HOUSTON’S COLESLAW

IHOP CINN-A-STACKS

IHOP COUNTRY GRIDDLE CAKES

IHOP COUNTRY OMELETTE

IHOP HARVEST GRAIN ’N NUT PANCAKES

IHOP PUMPKIN PANCAKES

ISLANDS CHINA COAST SALAD DRESSING

ISLANDS ISLAND FRIES

ISLANDS TORTILLA SOUP

ISLANDS YAKI SOFT TACOS

JOE’S CRAB SHACK BLUE CRAB DIP

JOE’S CRAB SHACK GARLIC KING CRAB LEGS

LONE STAR STEAKHOUSE LETTUCE WEDGE SALAD

LONE STAR STEAKHOUSE BAKED SWEET POTATO

LONE STAR STEAKHOUSE LONE STAR CHILI

MARGARITAVILLE CRAB, SHRIMP AND MUSHROOM DIP

MARGARITAVILLE JAMAICA MISTAICA WINGS

MARGARITAVILLE KEY LIME PIE

MARIE CALLENDER’S LEMON CREAM CHEESE PIE

MARIE CALLENDER’S PUMPKIN PIE

MIMI’S CAFE CARROT RAISIN BREAD

MIMI’S CAFE CORN CHOWDER

MIMI’S CAFE FRENCH MARKET ONION SOUP

OLIVE GARDEN LIMONCELLO LEMONADE

OLIVE GARDEN BRUSCHETTA

OLIVE GARDEN SICILIAN SCAMPI

OLIVE GARDEN STUFFED MUSHROOMS

OLIVE GARDEN TOASTED RAVIOLI

OLIVE GARDEN PASTA E FAGIOLI

OLIVE GARDEN MINESTRONE SOUP

OLIVE GARDEN CHICKEN SCAMPI

OLIVE GARDEN CHOCOLATE LASAGNA

OLIVE GARDEN FROZEN TIRAMISU

OLIVE GARDEN LEMON CREAM CAKE

OLIVE GARDEN TIRAMISU

ORIGINAL PANCAKE HOUSE APPLE PANCAKE

ORIGINAL PANCAKE HOUSE GERMAN PANCAKE

OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD

OUTBACK STEAKHOUSE GRILLED SHRIMP ON THE BARBIE

OUTBACK STEAKHOUSE KOOKABURRA WINGS

OUTBACK STEAKHOUSE BLEU CHEESE DRESSING

OUTBACK STEAKHOUSE CAESAR SALAD DRESSING

OUTBACK STEAKHOUSE HONEY MUSTARD SALAD DRESSING

OUTBACK STEAKHOUSE RANCH SALAD DRESSING

OUTBACK STEAKHOUSE TANGY TOMATO DRESSING

OUTBACK STEAKHOUSE CINNAMON APPLE OBLIVION

OUTBACK STEAKHOUSE SYDNEY’S SINFUL SUNDAE

P. F. CHANG’S MAI TAI

P. F. CHANG’S CHANG’S SPARE RIBS

P. F. CHANG’S CHICKEN IN SOOTHING LETTUCE WRAPS

P. F. CHANG’S SHRIMP DUMPLINGS

P. F. CHANG’S GARLIC SNAP PEAS

P. F. CHANG’S CHANG’S SPICY CHICKEN

P. F. CHANG’S DAN-DAN NOODLES

P. F. CHANG’S LEMON PEPPER SHRIMP

P. F. CHANG’S MONGOLIAN BEEF

P. F. CHANG’S OOLONG MARINATED SEA BASS

P. F. CHANG’S ORANGE PEEL CHICKEN

P. F. CHANG’S CHOCOLATE TORTE

RED LOBSTER TARTAR SAUCE

RED LOBSTER CHEDDAR BAY BISCUITS

RED LOBSTER BACON-WRAPPED STUFFED SHRIMP

RED LOBSTER CHEDDAR BAY CRAB BAKE

RED LOBSTER PARROT BAY COCONUT SHRIMP

RED LOBSTER NEW ENGLAND CLAM CHOWDER

RED LOBSTER TERIYAKI GLAZED FRESH FISH

RED ROBIN SEASONING

RED ROBIN 5 ALARM BURGER

RED ROBIN BANZAI BURGER

RED ROBIN TERIYAKI CHICKEN BURGER

ROADHOUSE GRILL ROADHOUSE RITA

ROADHOUSE GRILL ROADHOUSE CHEESE WRAPS

ROADHOUSE GRILL BABY BACK RIBS

ROMANO’S MACARONI GRILL CHICKEN PORTOBELLO

ROMANO’S MACARONI GRILL CHICKEN SCALOPPINE

ROMANO’S MACARONI GRILL PENNE RUSTICA

RUBY TUESDAY CREAMY MASHED CAULIFLOWER

TGI FRIDAY’S BLACK BEAN SOUP

T.G.I. FRIDAY’S BROCCOLI CHEESE SOUP

T.G.I. FRIDAY’S PECAN-CRUSTED CHICKEN SALAD

T.G.I. FRIDAY’S SIZZLING SHRIMP

TONY ROMA’S BLUE RIDGE SMOKIES SAUCE

TONY ROMA’S BAKED POTATO SOUP

TONY ROMA’S MAPLE SWEET POTATOES

TONY ROMA’S CAROLINA HONEYS BBQ SALMON

WAFFLE HOUSE WAFFLES

TRADEMARKS

INDEX

Screenbook

PLUME

Published by Penguin Group

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ORL, England

First published by Plume, a member of Penguin Group (USA) Inc. Previously published

under the title Super Secret Restaurant Collection.