Longhorn Recipe Roasted Whole FishLonghorn Recipe Roasted Whole FishRoasted Whole Fish


  • 4-lb firm white fish such as sea bass or red snapper, cleaned and scaled
  • Extra virgin olive oil for brushing
  • Salt
  • Fresh ground pepper
  • 8 parsley stems
  • 3 crushed garlic cloves
  • 6 halved lemon slices
  • ½ cup dry white wine 


Preheat the oven to 450 degrees F. 

Let the fish stand at room temperature for 20 minutes. Set the fish in a large, shallow roasting pan. Brush all over with the oil and season generously inside and out with salt and pepper. 

Stuff the cavity with the parsley stems, garlic and lemon. Add the wine to the pan. 

Roast the fish in the center of the oven for about 30 minutes, occasionally spooning the pan juices over the fish. The fish is done when the flesh is white throughout and an instant-read thermometer inserted into the thickest part near the head registers 135 degrees F. Let the fish rest for 10 minutes, then carefully transfer it to a large platter and spoon the pan juices on top. 

Recipe courtesy of Food & Wine.

Longhorn Recipe Pot RoastLonghorn Recipe Roasted Pot RoastPot Roast


  • 1 boneless bottom round roast (3-4 pounds)
  • Kosher salt and freshly ground pepper
  • ¼ cup vegetable oil
  • 2 yellow onions, peeled and quartered
  • 3 garlic cloves, smashed
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 3 carrots, peeled and sliced 
  • Garnish: freshly chopped parsley 


Preheat the oven to 350 degrees F.

Season the roast on all sides with salt and pepper.

In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.

Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

Recipe courtesy of The Neelys at

Longhorn Recipe Grilled Strip SteakLonghorn Recipe Grilled Strip SteakGrilled Strip Steak


  • 4 (16 oz) boneless strip steaks
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1 tsp vegetable oil (for grill) 


Allow the steaks to come to room temperature. Season liberally with salt and pepper on all sides. Prepare the grill. Rub a clean grill with a small amount of vegetable oil, then bring to high heat. 

Grill the steaks for 7 minutes on one side, rotating ¼ turn at the 5 minute mark. Flip and grill 5 minutes, then rotate ¼ turn. Continue grilling 3-5 minutes longer for a total of 8-10 minutes on this side for medium rare. 

Remove steaks from grill and allow to rest for 5-10 minutes before serving.