If you want to copy your favorite Cracker Barrel recipe, this article will get you started!
Chefs always make it look so easy! They grab a handful of this, a bit of that, a pinch of this and a dash of that. They fling it in a pan; flip it around a few times, slide it onto a plate, add a little garnish, and voila – dinner is served. Can it really be that easy? Well you have decided to give find out for yourself.
After eating at your favorite restaurant for years, you have developed a comfortable relationship with the wait staff. You have discussed many of the items on the menu with them, and now you have decided to try to replicate one for yourself. To date, however, your attempts have failed. Your version of the dish is not awful; it is just not nearly as tasty. Something is missing, but you just cannot tell what it is.
For one thing, the whole preparation process is not nearly as easy for you as it is when the chef does it, but you are getting better at that. You have been over the ingredient list several times, and more than a couple of the waiters have recited the ingredients for you. Do they leave something out on purpose? You’ll find it! If there is a secret ingredient, it’s just a matter of time before you stumble onto it.
So, one morning you are listening to a story on the radio, and they are discussing a new proposed law requiring restaurants to list the caloric value of each meal on their menu. The radio host comments that no one would ever eat out again; because, “Can you imagine the number of calories in that stick of butter that goes into every dish?” Then it hits you! It’s the butter! That’s what makes everything taste so good! It’s been the butter all along.
Now as you savor each melt in your mouth bite of your restaurant recreation it occurs to you that even though you have accurately recreated this dish, maybe it really did taste a little better before you knew how many calories it actually contained!
To get you started, here is a copycat version of the Cracker Barrel Fried Apple recipe:
* 6 large tart apples, (Granny Smith preferred)
* 1 ts lemon juice (fresh is better)
* 1/4 c bacon drippings
* 1/4 c brown sugar; packed firm
* 1/8 ts salt
* 1/8 ts nutmeg
* 1 ts cinnamon
Peel and core the apples. Slice apples into eighths. In a large non-stick skillet, render bacon drippings. Place the apples evenly over the bottom of the skillet. Sprinkle with lemon juice, brown sugar, and salt (in that order). Cover skillet and cook over low heat for 15 minutes, or until apples become tender and juicy. Uncover skillet, then sprinkle with cinnamon and nutmeg. Stir mixture well. Simmer for a few minutes until the pan juices begin to thicken. Serve hot!
Dean Raymon mastered this recipe to a tee! He has other copycat recipes at his site: http://CopycatRestaurantRecipesHub.com/