7@four: How to make holiday party favorites

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ROANOKE, Va. (WDBJ7) -- So much of this season does revolve around food. That's why we brought in the experte -- Justin Perkey from Texas Roadhouse. Perkey stopped by the studio to share some signature Texas Roadhouse recipes that you can try at your next holiday party.

Cactus petals recipe:

Ingredients
Medium onion
1½ cups flour
½ tsp cayenne pepper
1 tsp salt
1 tsp pepper
1 tsp sugar

Preparation:
Cut a medium onion in half, peel and place face down on counter
Cut onion into strips at about 1/2” across the onion
Batter: mix flour, cayenne, black and white pepper and sugar
Fill a small bowl with milk or buttermilk
Toss the onion strips in the flour, then the milk and then the flour again
Fry the petals in 1/2” of hot oil in a skillet, or bake in a 400 degree oven until crispy

Creamy Chili Sauce:
Combine 1 pint each mayonnaise and sour cream, ½ cup chili sauce and ½ tsp cayenne pepper. Optionally add ¼ C horseradish for extra kick.

INGREDIENTS:

6 Medium Baking Potatoes Vegetable Oil All Seasoning Mix 8 oz. Shredded Cheddar Cheese 1/8 cup Bacon Bits 2 cups Sour Cream

STEPS:

1. Preheat oven to 400 degrees
2. Scrub the potatoes clean, rub with vegetable oil and bake for approximately one hour
3. Remove potatoes from oven, allow to cool slightly before handling
4. Cut into halves
5. Using a spoon carefully scoop the inside of the potatoes until ¼ inch of the potato shell remains
6. Increase oven temperature to 450 degrees
7. Sprinkle potatoes with All Seasoning mix, arrange in a baking dish and return to the oven baking on one side for 10 minutes
8. Flip the skins over and bake for an additional 10 minutes
9. Arrange the skins skin-side down and fill with cheddar cheese and bacon bits
10. Return to the oven and Broil until cheese is bubbly -- approximately 2 minutes
11. Serve hot with sour cream