22 June, 1999

Watermelon Bombe

Makes 10 - 12 servings
1-quart pistachio or other green ice cream, softened
1.5-quart vanilla ice cream, softened
1-quart strawberry ice cream, softened
2 Tbsp semi-sweet chocolate chips


Directions
Advance preparations
The day before, line a 3-quart metal mixing bowl with plastic wrap, leaving the edges overhanging; place it in freezer for thirty (30) minutes.

Line the bottom and sides of the chilled bowl with pistachio ice cream; use rubber spatula to smooth and freeze until firm.

Leaving the center hollow, layer vanilla ice cream over the pistachio ice cream; use rubber spatula to smooth and freeze until firm.

Gently fold chocolate chips into strawberry ice cream; add mixture on top of the vanilla ice cream. Use a spatula to firmly press the strawberry ice cream mixture into place, packing the center. Smooth the top and cover the bowl with heavy duty aluminum foil. Freeze overnight.


Serving
Two hours before serving, chill serving plate in freezer.

One hour before serving, unmold dessert on chilled plate. Freeze again for up to  one (1) hour.

Remove from freezer and let stand at room temperature for ten to fifteen (10 - 15) minutes. Remove the plastic wrap before slicing.


Photo source possibly Family Fun Magazine; otherwise unknown


Page Last Updated 15 April 2015

21 June, 1999

Outback Gold Coast Coconut Shrimp | Top Secret Restaurant Recipes


Photo with Creole marmalade via Outback

Outback Steakhouse  Gold Coast Coconut Shrimp ingredients
Makes 4 appetizer servings (3-pieces each)
1 cup (8-oz) flat beer
1 cup self-rising flour
1 (7-oz) pkg sweetened coconut flakes (2 cups)
2 Tbsp sugar
1/2 tsp salt
12 jumbo shrimp
Vegetable oil for frying
Paprika


Directions
Prepare batter and sauce
In a medium bowl, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt. Mix well; cover and refrigerate for at least one (1) hour.

Meanwhile, prepare Outback Marmalade Dipping Sauce; cover and refrigerate for at least one (1) hour.


Prepare shrimp
Devein and peel off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.

When the batter is ready, preheat the oil in a deep pot or deep fryer to about 350ºF. Use enough oil to completely cover the shrimp.

Pour the remainder of the coconut into a shallow bowl.

Before battering, make sure the shrimp are dry; lightly sprinkle each shrimp with paprika before the next step.

Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll it around so that it is well coated.

Fry four shrimp at a time until golden brown, about two to three (2 to 3) minutes. Halfway through cooking time, you may have to flip shrimp over.


Serve
Drain on paper towels briefly before serving warm with Outback Marmalade Dipping Sauce on the side.



Todd Wilbur, Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains (New York: Penguin Group, 1997), 196 - 198.


Page Last Updated 26 April 2015

Outback Marmalade Dipping Sauce | Top Secret Restaurant Recipes

Image credit

Outback Steakhouse Marmalade Dipping Sauce ingredients
Makes enough for 4 appetizer servings
1/2 cup orange marmalade
2 tsp stone-ground mustard (with whole grain mustard seed)
1 tsp prepared horseradish
Dash salt


Directions
In a small bowl, combine all ingredients. Cover and refrigerate for at least one hour.


This recipe is from Todd Wilbur, Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains (New York: Penguin Group, 1997), 197.

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Outback Steakhouse Gold Coast Coconut Shrimp


Page Last Updated 26 April 2015