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.
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
- 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.
3 thin slices prosciutto
18 marinated miniature fresh mozzarella balls
- Wrap around miniature mozzarella balls.
- Secure with a wooden pick. (Large fresh mozzarella balls may be cut into 1-inch chunks.)
can of crab meat
fresh bread crumbs
dry Italian seasoned bread crumbs
- Shell and devein shrimp, slice to butterfly.
- Gently pound to flatten.
- Leave on tails.
- 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.
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
- 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.