Logan's Roadhouse Mac and Cheese

July 7, 2016, 9:26 am

≪ Previous: Logan's Roadhouse Parmesan Peppercorn Dressing

MAC and CHEESE
Logan's Roadhouse Restaurant Copycat Recipe

2 1/2 cups cooked elbows pasta
1/4 cup unsalted, room temperature butter
1 3/4 cups grated, sharp cheddar cheese
1 cup condensed cheddar cheese soup
3/4 cup sour cream
3/4 cup whole milk
1/4 cup half and half
1/2 teaspoon dry mustard
a pinch salt and pepper

Place a large, nonstick skillet on the stove top and heat to medium low heat. Melt the butter on the pan first, and slowly mix and pour in the condensed cheddar cheese soup. Add in the salt, pepper, and dry mustard and continue to mix. Slowly add in the grated, sharp cheddar cheese and mixing generously. Continue to mix until it's melted in and creamy.

Add in your sour cream and continue to mix. Then do the same with the milk and half and half.
Mix until it's reached the creamy texture you want. Then, pour in the pasta a little bit at a time and stir the cheese with it gently. Continue to add your pasta until it's all in the skillet. Continue to move the pasta through the skillet until it's entirely covered with your cheese. Pour the mac and cheese into a bowl or serving casserole dish. Let it stand for 2 to 3 minutes, until the creamy cheese has taken shape to the pasta.

↧

Steak and Ale House Dressing

July 7, 2016, 9:50 am

≫ Next: Steak and Ale Hawiian Marinade

≪ Previous: Logan's Roadhouse Mac and Cheese

HOUSE DRESSING
Steak and Ale Restaurant Copycat Recipe

1/4 cup good quality mayonnaise
1 tablespoon buttermilk
1/2 teaspoon white granulated sugar
1/4 teaspoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon fresh dill, minced
1/4 teaspoon fresh parsley, minced
1/8 teaspoon onion powder
dash sea salt
dash paprika

Combine all of the ingredients in a small bowl and refrigerate for at least 2 hours or overnight.

↧

Steak and Ale Hawiian Marinade

July 7, 2016, 9:55 am

≫ Next: Logan's Roadhouse Parmesan Grilled Veggie Skewers

≪ Previous: Steak and Ale House Dressing

RED MEAT MARINADE
Steak and Ale Restaurant Copycat Recipe

3-1/2 cups pineapple juice
1 cup soy sauce
1 cup dry red wine
1/2 cup red wine vinegar
3/4 cup white granulated sugar
2 teaspoons garlic, minced

Thoroughly combine all of the ingredients and bring to boil; cook until the sugar is completely dissolved. Let the mixture come to room temperature before using. Marinate the meat in the mixture for 6 up to 24 hours. Grill or pan fry the meat; add butter to the pan if you are going to cook it in a skillet.

↧

Logan's Roadhouse Parmesan Grilled Veggie Skewers

July 15, 2016, 1:05 pm

≫ Next: Bern's Steakhouse Chicken Curry Salad for Two

≪ Previous: Steak and Ale Hawiian Marinade

PARMESAN GRILLED VEGGIE SKEWERS
Logan's Roadhouse Restaurant Copycat Recipe

4 short skewers
1⁄2 cup extra light olive oil
2-3 fresh garlic cloves, minced
salt
pepper
1-2 tablespoon parmesan cheese
1 vine ripe tomatoes, cored and seeded
1⁄2 small green pepper, cored and seeded
1⁄2 small white onion
1 small zucchini

Mix olive oil, garlic, salt, and pepper in a medium sized bowl; let set for about an hour to let all flavors blend. Cut all vegetables into bite size pieces. Toss veggies in the olive oil/garlic mix and coat evenly.

Slide veggie's onto skewers one by one leaving a small space in between each - group onions to lessen chance of burning. Add additional salt and pepper if desired, and then sprinkle with Parmesan cheese, turning skewers to ensure even coating. Place on top rack over medium flame in a preheated grill.

Cook for about 15 to 20 minutes turning occasionally to prevent charring. Remove from grill when veggies start to brown and become tender. Sprinkle with additional Parmesan cheese if desired, and serve. Serves 2 to 4.

↧

Bern's Steakhouse Chicken Curry Salad for Two

July 15, 2016, 1:39 pm

≫ Next: Hereford House Steak Oscar

≪ Previous: Logan's Roadhouse Parmesan Grilled Veggie Skewers

CHICKEN CURRY SALAD
Bern's Steakhouse Restaurant Copycat Recipe

Salad:
2 cups cooked chicken, shredded
1 cup celery, chopped
2/3 cup pecans, chopped
1 head endive, washed & separated into spears
Kosher salt & pepper to taste

When ready to serve, combine chicken, pecans and celery in medium bowl, and toss to combine. Next add about 1/2 cup dressing to mixture and stir to coat. If you prefer your salad creamier, add more dressing. To serve, arrange endive leaves on plate and fill with chicken salad. Top with extra pecans.

Dressing:
2 cups mayonnaise
pinch cayenne pepper
2 tablespoons curry powder
1/4 teaspoon Tabasco sauce
1 tablespoon lime juice

Place mayonnaise in bowl of food processor or blender. With blender on low, slowly add cayenne powder and mix until smooth. Scrape sides, and repeat process with curry, Tabasco and lime juice. The dressing can be stored in the refrigerator until ready to use, for up to one week.

To make the Chicken: Use whole chicken, or any bone in chicken. Make glaze with 1 1/2 cups light soy, 2 tablespoons sugar, 1 tablespoon vegit, coin size crushed fresh ginger, 3 cloves of crushed garlic. Bring to boil the glaze and reduce by 25 percent. Pour over the chicken and bake until done at 325 degrees. Turn the chicken 2 to 4 times while cooking. One chicken or equivalent to one chicken is enough to serve 2-4 people. The chicken probably will yield about 3 cups of pulled chicken.

↧

Hereford House Steak Oscar

July 15, 2016, 1:44 pm

≫ Next: Hereford House Chocolate Balsamic and Blue Cheese Fillet

≪ Previous: Bern's Steakhouse Chicken Curry Salad for Two

STEAK OSCAR
Hereford House Restaurant Copycat Recipe

1 (8 oz.) filet of beef, wrapped in bacon
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
2 ounces butter, divided
1 (2 oz.) crab cakes
5 asparagus spears
1 cup mashed potatoes
3 ounces Bearnaise Sauce
1 teaspoon parsley, chopped

Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes.

In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side. Cook crab cake until hot all the way through. Keep warm.

In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm. Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the Bearnaise Sauce over the steak and crab cake. Garnish with chopped parsley. Serves 1.

↧

Hereford House Chocolate Balsamic and Blue Cheese Fillet

July 16, 2016, 5:50 am

≫ Next: Hereford House Whiskey Steak

≪ Previous: Hereford House Steak Oscar

CHOCOLATE BALSAMIC and

BLUE CHEESE FILLET

Hereford House Restaurant Recipe

4 ounces beef top loin, strip, or tenderloin steaks, cut 1 inch thick

2 teaspoons cracked black pepper

salt

1 cup crumbled blue cheese

Chocolate Balsamic Glaze

Sprinkle meat with cracked black pepper. Season to taste with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) During the last 3 minutes of grilling, sprinkle blue cheese over the steaks.

To serve, drizzle each steak with 1 teaspoon Chocolate Balsamic Glaze. Serve with the remaining glaze. Makes 4 servings.

Chocolate Balsamic Glaze:

1 cup balsamic vinegar

2 tablespoons Ghirardelli chocolate syrup

2 tablespoons butter

In a small saucepan, stir together 1 cup balsamic vinegar and 2 tablespoons Ghirardelli chocolate syrup. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 10 minutes or until reduced by half. Remove from heat and stir in 2 tablespoons butter. Serves 4.

↧

Hereford House Whiskey Steak

July 16, 2016, 5:56 am

≫ Next: Chicago Chop House Blackened Steak Salad

≪ Previous: Hereford House Chocolate Balsamic and Blue Cheese Fillet

WHISKEY STEAK
Hereford House Restaurant Recipe

2 tablespoons vegetable oil
4 (6 oz.) filet mignons
4 ounces (1/2 cup) whiskey
1 teaspoon minced shallots
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon cracked black pepper
4 ounces (1/2 cup) veal glaze
2 ounces (1/4 cup) heavy cream
1/2 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon salted butter
salt

Preheat the oven to 250 degrees .
Heat oil in a large skillet over high heat. Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, wells eared exterior. If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness.

In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds. Reduce by half over high heat. Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove from the heat and add butter, mixing well to incorporate. Season with salt, to taste. Ladle the sauce over the steak, and serve.

Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks. Simply skip the first step of searing the steaks in the pan.

↧

Chicago Chop House Blackened Steak Salad

July 16, 2016, 6:05 am

≫ Next: Hyde Park Prime Steakhouse Hines Ward Steak

≪ Previous: Hereford House Whiskey Steak

BLACKENED STEAK SALAD
Chicago Chop House Restaurant Recipe

Spice Mixture:
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper (or less if you don't like too spicy)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Salad:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups packed mixed baby greens, can add fresh spinach as well
1/2 bell pepper, thinly sliced (red pepper, green pepper or 1/2 yellow peppers)
1/2 cup thinly sliced red onion
1 tomatoes, quartered

Steak:
3 tablespoons extra virgin olive oil
3 minced garlic cloves
10-12 ounces beef steaks, each about 1/2 inch thick
3 tablespoons butter, melted
1 cup sliced mushrooms
6 tablespoons (about 3 ounces) crumbled gorgonzola or blue cheese

For the Spice Mixture: Mix all the ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

To make the Salad: Whisk the oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between plates.

For the Steaks: Brush the steaks with EVOO infused with chopped garlic all over before dipping in the spice mix. Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat a heavy large skillet over high heat until very hot. Add the steaks and sliced mushrooms, cook until desired doneness, about 2 minutes per side for medium rare. (Or grill the steaks instead and saute the mushrooms in a pan.) The mushrooms may need more time, use your judgement. Transfer meat to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and avocado. Serves 2-4.

↧

Hyde Park Prime Steakhouse Hines Ward Steak

July 16, 2016, 6:11 am

≫ Next: Mastro's Steakhouse Cocktail Recipes

≪ Previous: Chicago Chop House Blackened Steak Salad

HINES WARD STEAK
Hyde Park Prime Steakhouse Restaurant Recipe

4 (7 oz.) filets marinated overnight in 2 cups garlic infused oil
4 teaspoons Kosher salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
8 tablespoons cracked black pepper
2 ounces Cabernet Butter ( recipe follows )

Remove the steaks from the marinade and let drain. Season the steaks evenly with salt and pepper.
Coat the edges of each steak in 2 tablespoons cracked black pepper. Heat a saute pan until it's smoking hot, then place each steak into the pan for 2 minutes on each side, until a nice crust forms on both sides of the steaks. Finish in a 350 degree oven for 5 to 6 minutes for medium doneness. Remove from the oven and serve, topped with Cabernet Butter.

Cabernet Butter:
4 tablespoons vegetable oil
1/2 cup diced shallots
1 cup Cabernet wine
8 ounces salted butter, at room temperature

Heat a skillet until it is smoking hot, and add the vegetable oil. Add the shallots to the oil and cook until they are browned and caramelized. Add the Cabernet and cook, reducing the wine until the skillet is almost dry. Let the shallots cool at room temperature for 1 hour. Puree the shallots in a food processor. Add the shallots to the softened butter, mixing until thoroughly combined.

↧

Mastro's Steakhouse Cocktail Recipes

July 16, 2016, 9:14 am

≫ Next: Jess and Jim's Steakhouse Shrimp Scampi

≪ Previous: Hyde Park Prime Steakhouse Hines Ward Steak

Ruby Slippers

Build: Tall glass with ice
1 oz. Nolet’s gin
1.5 oz. Deep Eddy’s Ruby Red vodka
.25 oz. Solerno Blood Orange
1/2 lime squeeze
Splash Tres Agave Nectar
Shake, and top with Fever Tree ginger beer.
Garnish: Grapefruit slice

..................................................................

Midnight Botanist

Build: Tall glass
3 blackberries,
2 rosemary needles
.5 oz. lemon juice
1 oz. simple syrup
Muddle, add ice
2 oz. Botanist Gin
Shake and pour
Top with club soda
Glassware: Pilsner
Garnish: 2 blackberrries/1 rosemary sprig

.....................................................................

Caliente Breeze

Build: Shake with ice
3 oz. Svedka Jalapeno Grapefruit Vodka
1 oz. Combier Pamplemousse
.5 oz. Aperol
.5 oz simple syrup
.5 oz lemon juice
2 deseeded jalapeno slices
Shake
Glassware: Martini
Garnish: 1 jalapeno slice

...................................................................

Oaxacan Smoke

Build: Tall glass with ice
1 oz. El Silencio Espladin Mezcal
1 oz. Aperol
1 oz. Vya sweet vermouth
Stir, strain over fresh ice
Glassware: Bucket
Garnish: Orange peel

.....................................................................

Blarney Stone

Build: Tall glass with ice
2 oz. Jameson Black Barrel Irish Whiskey
.5 oz. Monin peach puree
.5 oz. lemon juice
3 dashes Angostura bitters
Shake
Glassware: Bucket
Garnish: Orange peel

.....................................................................

Mastro's Manhattan

Build: Shake with ice
1.5 oz. Woodford Reserve
1.5 oz. Amaro Montenegro
1.5 oz. Vya sweet vermouth
3 dashes Angostura bitters
Option: stir or shake
Glassware: Martini or bucket
Garnish: 3 cherries

...................................................................

Key Lime Pie Martini

Build: Shaker with ice
2 oz. American Star Lime Vodka
2.5 oz. Licor 43
Splash sweet and sour
Splash pineapple juice
1 lime wedge squeeze (drop into the drink)
Splash whipped cream
Shake vigorously
Glassware: Martini
Garnish: Graham cracker rim, lime wedge

.................................................................

The Viking

Build: Shaker
8 large basil leafs, slap and tear
1 oz. simple syrup
1 oz. lime juice
Muddle, add ice
4 oz. Tito's Vodka
Glassware: Martini
Garnish: Lime zest twirl

....................................................................

Basil Mary

Build: Tall glass with ice
2 large basil leafs, slap and tear
2 oz. Belvedere Intense Vodka
2 oz. Zing Zang Bloody Mary mix
3 dashes red Tabasco
3 dashes green Tabasco
Glassware: Footed water
Garnish: Salt rim, lemon wedge, olive, celery

....................................................................

Salted Caramel Martini

Build: Shaker with ice
1 oz. Double Cross Vodka
3 oz. Gabriel Boudier Caramel liqueur
1 oz. Tuaca
Splash whipped cream
Shake vigorously
Glassware: Martini
Garnish: Salt rim

..................................................................

Double Cross Mule

Build: Tall glass with ice
2 oz. Double Cross Vodka
.25 oz. Shrub & Co. spicy ginger
.5 oz. lime juice
Shake
Top with ginger beer
Glassware: Bucket
Garnish: Lime wedge

...............................................................

Lemon Ginger Smash

Build: Tall glass
5 mint leaves
2 lemon wedges, squeezed and dropped in glass
Muddle, add ice
1.5 oz. Grey Goose Citron Vodka
.5 oz. Domaine de Canton
Shake
Top with soda water
Glassware: Tall
Garnish: None

...................................................................

Bananas Foster

Martini Build: Shaker with ice
3.5 oz. Sailor Jerry's Rum
1 oz. Monin spiced brown sugar
2.5 oz. Monin banana puree
Heavy splash whipped cream
Shake vigorously
Glassware: Martini
Garnish: None

...................................................................

Head Rush

Build: Tall glass with ice
1.5 oz. Crystal Head Vodka
.5 oz. Shrub and Co. spicy ginger
.5 oz Domaine de Canton
.5 oz simple syrup
.5 oz. lemon juice
Shake
Glassware: Bucket
Garnish: Orange peel

...................................................................

South of France

Build: Tall glass with ice
.5 oz. June Esprit
.5 oz. Combier Pamplemousse
.25 oz lemon juice
Shake, strain into flute
Top with Moet Imperial Champagne
Glassware: Flute
Garnish: Grapefruit peel

...................................................................

Silver Paloma

Build: Tall glass
3 basil leafs, slap and tear
1 oz. lime juice
Muddle, add ice
.5 oz. Monin watermelon
.5 oz. Combier Pamplemousse
2 oz. Patron Silver Tequila
Shake, strain over fresh ice
Glassware: Bucket
Garnish: Salt rim, basil leaf

...................................................................

Buddha Belly

Build: Tall glass with ice
.5 oz. Cherry Heering
.5 oz. lemon juice
2 oz. Lemonade
Shake and pour
Fill with Lucky Buddha
Glassware: Pilsner
Garnish: Lemon twist

...................................................................

Penicillin

Build: Tall glass with ice
2 oz. Glenlivet 12 yr
.5 oz. Shrub and Co spicy ginger
.25 oz. honey water
.5 oz. lemon juice
Shake, strain onto fresh ice
Glassware: Bucket
Garnish: Lemon peel

...................................................................

Port and Starboard

Build: Tall glass
2 luxardo cherries
Muddle, add ice
2 oz. Fonseca White Siroco
.5 oz. Yacht Club Vodka
.5 oz. St. Germain
1 oz. lemon juice
Shake
Glassware: Wine glass
Garnish: None

..................................................................

Cha Cha Cha

Build: Shaker with ice
2.5 oz. Patron XO Cafe
2.5 oz. Rum Chata
Shake
Glassware: Martini
Garnish: None

...................................................................

Cucumber Cooler

Build: Tall glass
6 cucumber slices
10 mint leaves
Muddle, add ice
1.5 oz. Ketel One Vodka
.5 oz. Hendrick's Gin
.5 oz. June Esprit
Shake and pour
Top with Sprite
Glassware: Wine glass
Garnish: 1 large basil leaf

..................................................................

Noble House

Build: Tall glass with ice
2 oz. Casa Noble Silver Tequila
Splash Tres Agave Nectar
.5 oz. lime juice
Shake
Glassware: Bucket
Garnish: Salt rim, lime wedge

...................................................................

Fleur de Blu

Build: Shaker
8 blueberries
.5 oz. lemon juice
Muddle, add ice
3 oz. Stoli Blueberri Vodka
1.5 oz. St. Germain
Glassware: Martini
Garnish: Blueberries

..................................................................

Elderflower Martini

Build: Shaker with ice
2.5 oz. Belvedere Citrus Vodka
2 oz. St. Germain
.5 oz. Hendrick's Gin
.5 oz. lemon juice
Glassware: Martini
Garnish: Sugar rim, lemon twist

..................................................................

Espresso Martini

Build: Shaker with ice
3 oz. Patron XO Cafe
1.5 oz. Svedka Vanilla Vodka
Single shot espresso
Glassware: Martini
Garnish: 3 espresso beans

...................................................................

Skinny Diablo

Build: Tall glass
1 sliced jalapeno
1 sliced red bell pepper
.5 oz. lime juice
Add ice
3.5 oz. Don Julio Blanco Tequila
.75 oz. Tres Agave Nectar
Splash triple sec
Shake
Glassware: Pilsner
Garnish: 2 sliced jalapenos, 2 sliced red bell peppers, lime wedge

..................................................................

Dream Berry

Build: Shaker with ice
3.5 oz. Ciroc Red Berry Vodka
2.5 oz. triple sec
Splash sweet and sour
Splash Monin strawberry puree
.5 oz. lemon juice (drop)
Glassware: Martini
Garnish: Sugar rim, strawberry

..................................................................

Berry Lemonade

Build: Tall glass
2.5 oz. Grey Goose Vodka
1 oz. Patron Citronge
.5 oz. Chambord
Top with lemonade
Shake
Glassware: Tall
Garnish: 1 raspberry, lemon wedge

...................................................................

Pomegranate Martini

Build: Shaker with ice
2.5 oz. Ketel One Citron Vodka
1.5 oz. Monin Pomegranate
Heavy splash sweet and sour
Heavy splash triple sec
Glassware: Martini
Garnish: Lemon twist

....................................................................

Chocolate Martini

Build: Shaker with ice
2 oz. Three Olives Chocolate Vodka
.5 oz. Three Olives Cake Vodka
1 oz. Bols Creme de Cacao dark
1 oz. Godiva White Chocolate Liqueur
.5 oz. Hershey's chocolate syrup
Heavy splash whipped cream
Shake vigorously
Glassware: Martini
Garnish: Chocolate covered strawberry

↧

Jess and Jim's Steakhouse Shrimp Scampi

July 16, 2016, 9:23 am

≫ Next: Mastro's Steakhouse Creamed Corn

≪ Previous: Mastro's Steakhouse Cocktail Recipes

SHRIMP SCAMPI
Jess and Jim's Steakhouse Restaurant Recipe

4 ounces butter
1 clove garlic, peeled & smashed
1/4 cup lemon juice, fresh squeezed
2 cups white wine
1 teaspoon Tabasco sauce
1 cup shallots, chopped
1 cup bread crumbs
20 large shrimp, peeled & deveined

In a saute pan, over low heat, combine the butter, garlic, lemon juice, white wine and Tabasco. Add the shallots and bread crumbs to mixture. Blend well. Add the shrimp and stir occasionally to coat shrimp. Allow the shrimp to cook until they are plump and firm, about 12 minutes.

↧

Mastro's Steakhouse Creamed Corn

July 16, 2016, 9:27 am

≫ Next: Mastro’s Steakhouse Steak Seasoning

≪ Previous: Jess and Jim's Steakhouse Shrimp Scampi

CREAMED CORN
Mastro's Steakhouse Restaurant Recipe

1/2 pound butter
1/2 cup all-purpose flour
1 tablespoon salt
1/2 teaspoon white pepper
5 cups half & half
6 cups frozen cut sweet corn

Melt butter in sauce pan and whisk in flour. Cook for approximately 5 minutes. Whisk in salt, pepper and half & half. Cook for 5 minutes making sure not to burn bottom of pan. Mixture must reach 170 degrees. Whisk in corn, stirring for 3 to 5 minutes. Makes 5 quarts.

↧

Mastro’s Steakhouse Steak Seasoning

July 16, 2016, 9:30 am

≫ Next: The Capital Grille Creamed Corn With Smoked Bacon

≪ Previous: Mastro's Steakhouse Creamed Corn

STEAK SEASONING
Mastro’s Steakhouse Copycat Recipe

2 1/2 teaspoons fine salt
2 teaspoons paprika
1 1/2 teaspoons all-purpose flour
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Combine all the ingredients in a small bowl. Sprinkle over steaks before cooking. Makes 7 teaspoons.

↧

The Capital Grille Creamed Corn With Smoked Bacon

July 16, 2016, 9:38 am

≫ Next: Johnny's Italian Steakhouse Tribute Steak Salad

≪ Previous: Mastro’s Steakhouse Steak Seasoning

CREAMED CORN with SMOKED BACON
The Capital Grille Restaurant Copycat Recipe

2 slices thick bacon, cooked and chopped
1 tablespoon bacon fat (from the cooked bacon)
4 ears of yellow corn
1 tablespoon unsalted butter
2/3 cup heavy cream
4 teaspoons granulated sugar
pinch of salt
1/2 tablespoon all-purpose flour
1/4 cup water

Cook the bacon until crispy in a large saute pan over medium heat. Reserve 1 tablespoon of the bacon fat and chop the cooked bacon into small pieces. Slice all of the corn from the cobs using a sharp knife.

Wipe out the saute pan you used to cook the bacon and place it over medium/high heat. Add the bacon fat and the butter. When the butter has melted, add the corn to the pan along with the bacon, cream, sugar, and salt. Stir the flour into the water in a small bowl and add the solution to the corn. Cook for 4 to 6 minutes or until the cream has thickened and the corn is cooked but still a little firm, stirring often. Pour the creamed corn into a dish and serve immediately.

↧