by  * Power
215 votes 175 voters 105,401 views 10 items tags f p @

Capital Grille Recipes

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.

Capital Grille Recipes Foods
G Options
B Comments
& Embed
  1. 1
    + 8
    - 0

    Prosciutto-wrapped Mozzarella with Vine Ripe Tomatoes

    f t p @ X

    3 thin slices prosciutto
    18 marinated miniature fresh mozzarella balls

    - Slice each piece of prosciutto lengthwise into 6 thin strips.
    - Wrap around miniature mozzarella balls.
    - Secure with a wooden pick. (Large fresh mozzarella balls may be cut into 1-inch chunks.)

  2. 2
    + 35
    - 12

    Lobster Bisque

    f t p @ X

    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

    - Cut the lobster down the center of the head between the eyes.
    - Leave the tail whole.
    - Separate the tail, the head, and remove the claws.
    - Keep any juices, the tomalley and the roe in a bowl.
    - Refrigerate.
    - 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.

  3. 3
    + 26
    - 5

    Porcini Rubbed Delmonico with 12-Year Aged Balsamic

    f t p @ X

    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

    - Stir all of the dry rub ingredients together.
    - 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.

  4. 4
    + 24
    - 5

    Filet Oscar

    f t p @ X

    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

    To assemble:
    8 oz lump crab, picked over for shells
    Tips from 1 lb asparagus, blanched

    - Preheat oven to 375.
    - 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.
    To assemble:
    - 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.

  5. 5
    + 7
    - 0

    Lobster and Crab Stuffed Shrimp

    f t p @ X

    jumbo shrimp
    can of crab meat
    soy sauce
    fresh bread crumbs
    egg white
    salt, pepper
    dry Italian seasoned bread crumbs

    - Shell and devein shrimp, slice to butterfly.
    - Gently pound to flatten.
    - Leave on tails.

    Prepare stuffing:
    - Drain crab meat.
    - Combine with 1 teaspoon soy sauce, 2 chopped scallions (white ends and a little green), 1 stalk of celery and one cup of fresh bread crumbs.
    - Beat egg whites.
    - Place about one tablespoon crab mixture on the center of each shrimp, press in shrimp sides (it won't close all the way) - Dip in flour (mixed with salt and pepper) then in the beaten egg, then in the dried bread crumbs.
    - Place on cookie sheet and refrigerate for at least one hour.
    - Carefully place in hot (350-375°F) oil, for not more then a minute or two on each side.
    - They should be golden brown and the tails should be pink.
    - Serve with lemon wedges.

  6. 6
    + 34
    - 17

    Pan Fried Calamari with Hot Chili Peppers

    f t p @ X

    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

    - Trim cherry pepper stems.
    - 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.

  7. 7
    + 9
    - 1

    Filet Mignon

    f t p @ X

    2 (8 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
    2 teaspoons olive oil
    1/4 teaspoon onion powder
    Salt and pepper to taste
    2 tablespoons minced shallot
    2 slices bacon

    - Place oven rack in it's highest position.
    - Set oven to Broil.
    - Rub steaks all over with olive oil.
    - Sprinkle with onion powder, with salt and pepper.
    - Wrap one slice of bacon around each steak, and secure with a toothpick.
    - Place steaks onto a broiler pan, and broil for 5 to 7 minutes.
    - Turn the steaks over, and sprinkle the tops with shallots.
    - Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

  8. 8
    + 11
    - 6

    Classic Creme Brulee

    f t p @ X

    6 egg yolks
    6 tablespoons white sugar, divided
    1/2 teaspoon vanilla extract
    2 1/2 cups heavy cream
    2 tablespoons brown sugar

    - Preheat oven to 300 degrees F (150 degrees C).
    - Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
    - Pour cream into a saucepan .
    - Stir over low heat until it almost comes to boil.
    - Remove the cream from heat immediately.
    - Stir cream into the egg yolk mixture; beat until combined.
    - Pour cream mixture into the top of a double boiler.
    - Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes.
    - Remove mixture from heat immediately and pour into a shallow heat-proof dish.
    - Bake in preheated oven for 30 minutes.
    - Remove from oven and cool to room temperature.
    - Refrigerate for 1 hour, or overnight.
    - Preheat oven to broil.
    - In a small bowl combine remaining 2 tablespoons white sugar and brown sugar.
    - Sift this mixture evenly over custard.
    - Place dish under broiler until sugar melts, about 2 minutes.
    - Remove from heat and allow to cool.
    - Refrigerate until custard is set again.

  9. 9
    + 5
    - 3

    Wagyu Beef Carpaccio

    f t p @ X

    300g wagyu beef fillet
    1 whole egg
    1 clove garlic, crushed
    1 teaspoon Dijon or wholegrain mustard
    3 anchovies, coarsely chopped
    1 teaspoon Worcestershire sauce
    2 teaspoon lemon juice
    ¾ cup olive oil
    2-3 tablespoons water
    Sea salt and freshly ground black pepper
    1 large bulb fennel, shaved thinly

    - Wrap beef tightly in plastic wrap.
    - Freeze 30 minutes or until beef firms up slightly.

    - Place egg, garlic, mustard, anchovies, Worcestershire sauce and juice in the bowl of a processor.
    - Process briefly to combine.
    - With motor operating gradually add oil in a thin steady stream.
    - Once all oil is incorporated you should have a relatively thick Caesar style dressing.
    - Add enough water to achieve desired consistency.
    - Season to taste with salt and pepper.
    - Remove beef from freezer.
    - Using a very sharp knife; slice as thinly as possible.
    - Arrange on serving plates.
    - Drizzle beef with 2 tablespoons dressing.
    - Combine fennel in medium bowl with ¼ cup dressing. (Reserve remaining dressing for another use).
    - Arrange a little of the fennel mixture in the centre of each serving of carpaccio.

  10. 10
    + 3
    - 4

    Bone-In Dry Aged Sirloin Steak

    f t p @ X

    2 tablespoons olive oil
    2 dry-aged sirloin steaks, 16 ounces each
    Freshly ground black pepper

    - Preheat a grill to high heat.
    - Sprinkle 1 tablespoon olive oil over each steak.
    - Season on both sides with salt and pepper.
    - Grill until medium-rare and slightly charred around the edges, 4 to 5 minutes per side.
    - Remove from the grill and let rest for 3 to 5 minutes.
    - Slice each steak 1/2-inch thick against the grain.

    To serve:
    - Spoon the potatoes into the center of each of 4 large plates and arrange the sliced meat on top.
    - Spoon the creamed spinach next to the potatoes and drizzle 2 teaspoons of the Worcestershire sauce over each serving.

L List Options B Comments & Embed z Share Next List >