Hard Rock Cafe Copycat Recipes

[Lisa40]

1 qt. hot water
1 qt. apple-cider vinegar
1/2 C. Tabasco sauce
1/2 C. sugar
1 pork shoulder, boned (approximately 3 lb.)

In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.

Remove pork from marinade and place in a baking pan. Cook in a preheated 450ºF oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300ºF, and slow-roast for an additional two hours or until meat pulls away easily from the bone.

[Lisa40]

1 yellow onion, sliced into 1/2-inch rings (hold in cold water, discard cores)
Flour to coat
3 eggs blended with 1/2 C. milk (makes an egg wash)
Bread crumbs to taste
Vegetable oil for deep frying
1/2 C. kosher salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. coarse black pepper
1 1/2 tsp. celery salt

Remove onions from water, shaking off any excess. Place rings into the flour and coat evenly. In a small bowl, combine eggs and milk. Mix thoroughly. Place floured rings into egg wash and coat well. Remove from egg wash, and place into bread crumbs, coating evenly. Shake off excess.

Heat oil to 350ºF. Place onion rings in a fry basket, and fry in hot oil for three minutes or until golden brown and fully cooked. Remove from oil and drain well.

In a small container, combine kosher salt, onion powder, garlic powder, coarse black pepper and celery salt. Mix thoroughly. Sprinkle salt mixture (called Hard Rock Café seasoning) over hot onion rings. Serve immediately.

[Lisa40]

3 C. all-purpose flour
2 T. granulated sugar
1 tsp. salt
1 C. unsalted butter
10 T. water
2 1/2 lb. sour cream
3 eggs
3 C. white sugar
2 T. vanilla
1 1/2 tsp. salt
12 Granny Smith apples
4 C. sugar
1 C. cinnamon
2/3 lb. unsalted butter
2 1/2 C. flour
1 C. white sugar
3 T. cinnamon
1/2 tsp. salt
8 oz. walnuts

Dough Preparation: In a suitable container combine flour, sugar, and salt. Mix thoroughly.

Cut in butter until mixture resembles coarse crumbs. Butter should be cold, not melted.

Sprinkle ice water, 1 tablespoon at a time, over flour mixture and knead lightly until mixture holds together. Press mixture together to form a ball.

Let rest for 30 minutes covered in refrigerator.

Filling Preparation: Whisk sour cream and eggs in large bowl.

Add remaining dry ingredients and whisk until well blended.

Peel and core apples. Add 1/4 inch sliced apples and reserve filling until ready to bake.

Cinnamon Sugar Mix Preparation: Measure and place in container. Combine sugar and cinnamon until thoroughly mixed.

Topping Ingredients Preparation: Cut cold butter into cubes. Pulse in food processor with flour until mixture becomes crumbly. Do not over mix.

Baking Procedure: Place cobbler dough in full hotel pan and roll out with a rolling pin, making sure bottom is fully covered.

Using the tines of a dinner fork, poke holes in the dough to prevent it from rising during baking.

Place parchment paper completely over the dough and then using rice or dried beans, evenly fill the pan 1 inch deep. Bake at 350ºF for 10 minutes. When done, remove pan from oven and remove rice or beans and parchment paper.

Pour cobbler filling into hotel pan and distribute ingredients evenly.

Place hotel pan in 350°F convection oven on low fan for 45 minutes.

Remove hotel pan from convection oven and sprinkle cobbler topping evenly over the filling.

Return hotel pan into 350°F convection oven for an additional 10 minutes. Remove and allow product to cool and setup prior to cutting.

Serving Suggestions: Serve with vanilla ice cream, cinnamon, caramel, and/or powdered sugar.