Capital Grille recipes, a helpful guide to preparing your favorite dishes from the Capital Grille menu at home. These copycat recipes are typically not based on exactly the method used at Capital Grille, but are modeled closely on the flavor and texture of Capital Grille's food, making it easier than ever to bring these great tastes to your house for cheap.
Capital Grille is an upscale chain of fine dining restaurants. Popular menu items include dry-aged steaks, seafood, and pasta dishes, as well as specialty items like lamb chops. Capital Grille also boasts an extensive wine list serving bottles from all over the world.
From the cheesy biscuits at Red Lobster to the amazing sauces at Buffalo Wild Wings, it's always tempting to go out for a delicious treat at one of the numerous chain and franchise restaurants dotting the landscape. But eating out at restaurants all the time can be a costly proposition. Not to mention the fact that, at restaurants, you have no portion control, and can't alter the recipes, ingredients or style of cooking to suit your own taste.Making Capital Grille recipes in your home gives you all of these options, while saving you money, and providing the same great diversity and taste that you'd find at your favorite casual dining spot. This list collections the best copycat Capital Grille recipes from around the Web.
Porcini Rubbed Delmonico with 12-Year Aged Balsamic
2 Delmonico steaks
for the dry rub:
1/2 oz dried porcini mushrooms, ground to small bits
1 tablespoon sea salt
1/2 teaspoon dried mustard
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon hot paprika
- Rub into both sides of each steak.
- Refrigerate at least 2 hours before grilling.
- Cook on high or on the hottest part of your grill for about 3 minutes on each side.
Pan Fried Calamari with Hot Chili Peppers
2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt
- Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
- Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat.
- Cook until sugar dissolves.
- Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops.
- Can in water bath for 15 minutes.
3 1 1/2 pound live female lobsters
2 carrots,peeled and small dice
3 stalks celery, small dice
4 medium shallots, small dice
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 1/2 quarts fish stock
1 6 oz can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
pnch of cayenne
cracked black pepper
- Leave the tail whole.
- Separate the tail, the head, and remove the claws.
- Keep any juices, the tomalley and the roe in a bowl.
- Heat a 12 inch saute pan on high heat.
- Add the oil.
- Sear the cut pieces of lobster cut side down.
- Add the tail and claws whole.
- Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
- Remove lobster from the pan and set to the side.
- Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned.
- Add tomato paste and saute for 2 minutes.
- Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato.
- Add fish stock.
- Add bouquet garni and lobster to the pot.
- Bring to a boil, skimming any froth or fat with a 4 oz ladle.
- Season with salt, pepper and cayenne, and simmer for 15 minutes.
- Remove lobster and set aside.
- Remove boquet garni and discard.
- Melt remaining 4 tbsp of butter in a small saucepan.
- Add flour and whisk to make the roux.
- Add reserved lobster juices, tomalley, roe and chopped tarragon.
- Whisk until smooth.
- Add the cognac to the roux, 1/3 at a time.
- Add the roux to the bisque, whisking to remove any lumps before each addition.
- Simmer for 15 minutes.
- Strain through a china cap.
- Add cream and season with salt and pepper.
- Remove meat from lobster and cut into bite size chunks.
For the steak*
1 Tbsp olive oil
1 Tbsp butter
4 beef tenderloin steaks
Sea salt and cracked black pepper
For the Bearnaise sauce:
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot, finely chopped
1 Tbsp fresh tarragon
3 eggs yolks
1 stick butter, cut into 8 pieces
1/2 tsp lemon juice
8 oz lump crab, picked over for shells
Tips from 1 lb asparagus, blanched
- Steam the crab legs, place the king crab legs in a loose-fitting foil pouch.
- Before sealing tightly, add a small amount of water.
- Place in the oven for 10-12 minutes.
- Remove the meat from the crab legs.
- Place in a medium bowl.
- Gently break up any overly-large pieces with your hands.
- To blanch the asparagus tips:
- Bring a small pot of salted water to boil.
- Add tips and cook for 60-90 seconds, just until the asparagus tips turn bright green.
- Remove and immediately place in a bowl of ice water to stop cooking.
- Drain and add to the crab.
To cook the steaks:
- Melt butter and olive oil over medium-high heat until very hot.
- Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper.
- Place the steaks in the pan and sear 3-4 minutes.
- Flip, sear for 3 minutes more and place the pan into the oven.
- Cook to an internal temperature of 135 (medium rare).
- Remove from oven.
- Tent with foil while you finish the sauce.
To make the Bearnaise sauce:
- Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.
- Strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
- Whisk the yolks into the vinegar mixture.
- Set bowl over a double boiler and cook until hot.
- Whisking constantly until yolks have thickened slightly.
- Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.
- Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste).
- Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.
- Add about 1/3 cup of the sauce to the bowl of crab and asparagus.
- Lightly toss to coat.
- Plate the steaks and top with a generous portion of the crab-asparagus mixture.
- Top with additional Bearnaise sauce.