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Filet Mignon

October 27, 2014, 10:23 am
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FILET MIGNON
Capital Grille Recipe

2 (8 oz.) beef tenderloin steaks, cut 1 inch thick
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.
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Baked Stuffed Lobster

October 27, 2014, 10:41 am
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BAKED STUFFED LOBSTER
The Capital Grille Recipe

1 (1 lb.) lobster, prepared
2 ounces clarified butter
6 bay scallops      
6 bay shrimp        
1/2 teaspoon kosher salt    
1/4 cup heavy cream    
2 tablespoons parmesan cheese, grated        
2 teaspoons freshly chopped tarragon          
2 teaspoons freshly chopped parsley          
1/4 cup panko bread crumbs                    
2 tablespoons butter  

To make the stuffing: Using a large saute pan, warm the clarified butter over medium heat. Add the scallops and shrimp and cook for 2 minutes. Season with the salt and add the heavy cream. Simmer for 2 minutes and add the cheese. Remove from the heat and allow to cool. Fold in the lobster claws, knuckles, fresh herbs.

To cook the lobster: Place the stuffing into the lobster (this will fill the cavity and cover the tail). When ready to serve, preheat the oven to 400 degrees. Melt the butter in the microwave (30 seconds for most microwaves). Combine the melted butter with the bread crumbs and top the stuffing with the bread crumbs. Bake the lobster until the bread crumbs are golden brown (7 to 10 minutes).
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Roasted Butternut Squash

October 27, 2014, 11:07 am
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ROASTED BUTTERNUT SQUASH 
Capital Grille Recipe

Main Dish:
5 butternut squash
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 teaspoons freshly chopped thyme
1/2 cup Cranberry Pear Chutney

Cranberry Pear Chutney:
1 cup cranberries, fresh
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1/2 cup water
1/2 cup onion, finely diced
1/4 cup celery, finely diced
1/2 cup pears, peeled and diced

To make the squash: Preheat the oven to 325 degrees. Wash all the squash in cold running water. Peel, halve, and seed the squash. Cut each squash into eight pieces. In a large mixing bowl, combine the squash with the oil, salt, pepper and fresh thyme. Place the seasoned squash medley in a single layer on a sheet pan and roast  for 45 minutes or until tender. Place the warm squash in a large side dish, top with the cranberry pear chutney and serve immediately.

For the Chutney: Combine the first 8 ingredients in a saucepan and bring to a boil. Simmer for 10 minutes, stirring occasionally. Add remaining three ingredients and simmer for an additional 15 minutes. Remove from the heat and cool.
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Filet with Onions and Mushrooms

October 27, 2014, 11:15 am
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SLICED FILET with Onions & Mushrooms
Capital Grille Recipe

4 (10 oz.) filet mignon
seasoning salt as needed
1/2 pound cippolini onions
2 portobello mushrooms
1 cup shitake mushrooms
1 cup oyster mushrooms
1 cup crimini mushrooms
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fig essence
1/2 cup au jus

Preheat the grill. Begin by removing the steams off of the shitake mushrooms and the oyster mushrooms.Slice the mushrooms thick and approximately the same size for even cooking. Set aside.

Liberally season each steak with seasoning salt and cook to the desired

temperature; rare, medium rare, etc. While the steak cooks, place Cipollini onions and mushrooms in a hot saute pan preferably not Teflon coated. Once the mushrooms begin to soften and give off moisture, add in the salt, pepper and fig essence and toss to coat.

Slice filet into 5 or 6 slices. Arrange the onion and mushroom mixture on the center of the plate and fan out the filet over the top of the mixture. Pour au jus around the steak and serve.
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Kona Crusted Sirloin

October 27, 2014, 11:27 am
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KONA CRUSTED SIRLOIN
Capital Grille Recipe

Caramelized Shallot Butter: (Makes enough for 10)
2 sticks butter, salted                                              
1 cup shallot, sliced 1/8 inch thick                      
1 tablespoon butter, clarified                                        
1 teaspoon kosher salt                                                
1 teaspoon freshly cracked pepper                            
1/2 teaspoon fresh lemon juice                                      
1 tablespoon white wine                                                

Allow the whole butter to soften at room temperature. Warm a saute pan over  high heat. Add the clarified butter, heat to the smoke point, and add the shallots. Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt. Continue to caramelize the shallots and deglaze with 1 tablespoon of white wine. Bring to a boil and remove from the heat. Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.

Kona Coffee Rub:
1 teaspoon decaffeinated Kona coffee                          
1 teaspoon granulated garlic                                      
1 teaspoon ground black pepper                                  
1 teaspoon seasoning salt                                          
1 teaspoon sugar                                                        
1 teaspoon grated parmesan cheese                                      
1 teaspoon dry mustard powder                                  

Main Dish:
1 (18 oz.) dry aged sirloin                      
2 tablespoons Coffee Rub                                                
1 ounce Shallot Butter                                          

Roll the sirloin in the coffee rub pressing upon rub to create a "crust". Grill the sirloin to the desired temperature being careful not to burn the crust. Brush the sirloin with the butter and allow the sirloin to "rest" for 5 minutes. Carve the sirloin from the bone, slice it into 9-10 pieces and place it on large platter.
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Lobster and Crab Burger

October 29, 2014, 11:24 am
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LOBSTER and CRAB BURGER with Tartar Sauce and Corn Relish
Kona Grill Recipe

Serves 4

Burgers:
1 pound lobster meat, broken into pieces
1 pound Dungeness crabmeat
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon parsley, freshly chopped
2 eggs, beaten
3/4 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 cup plain bread crumbs
2 tablespoons unsalted butter, preferably clarified
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
4 brioche buns or hamburger buns

Tartar Sauce: (Makes 1 1/2 cups)
1 cup mayonnaise
1/4 cup half-sour pickles, seeds removed, diced
1 tablespoon red onion, diced
1 tablespoon celery with leaves, diced
1 tablespoon parsley, freshly chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers
2 teaspoons caper juice from the jar
1/8 teaspoon teaspoon kosher salt
pinch ground white pepper
pinch cayenne pepper

To make the Burgers: Preheat the oven to 350 degrees. Gently squeeze all of the excess moisture from the lobster and crab meats. Carefully examine the lobster and crab meat a handful at time and remove any shell fragments. Set aside.

Mix the dry mustard, Worcestershire, parsley, eggs, mayonnaise, onion powder and salt in a large mixing bowl, then fold in cleaned lobster and crab meat. Stir until just combined to maintain texture of seafood. Gently fold in the bread crumbs and mix until just combined. DO NOT ADD ADDITIONAL BREADCRUMBS. Allow the mixture to rest so the breadcrumbs have adequate time to absorb excess moisture. The crab cake should be extremely moist and tender, just to the point of falling apart.

Divide the crab cake mixture into four portions and shape into a burger form that fits the buns. Heat butter until just smoking and saute the crab burgers in skillet over medium heat until golden brown. Place on baking tray and place in oven for 2 to 3 minutes to ensure center is hot. While the crab burgers are roasting, toast the brioche buns. Place the burgers on the buns and garnish with tartar sauce.

To make the tartar sauce:  Combine all ingredients in a stainless bowl and mix thoroughly until combined. Place 1/2 cup of the tartar sauce in the food processor and pulse until all ingredients are blended. Combine the puree mix into the original bowl and stir well. Keep refrigerated until ready to serve. This sauce is best made the night before to allow the flavors to develop.


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Seared Scallops with Tomatoes

October 29, 2014, 4:46 pm
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SEARED SCALLOPS with SWEET and SOUR TOMATOES
The Capital Grille Restaurant Recipe

20 scallops
2 tablespoons clarified butter
2 cups Mediterranean couscous
1 1/2 cups sweet and sour tomatoes
2 parsley sprigs
2 each grilled lemon halves
kosher salt
black pepper, freshly ground

Pat the scallops dry with a paper towel. Wet scallops will not sear and brown properly. Season the scallops with kosher salt and freshly ground black pepper. Warm a large skillet on high heat and add the clarified butter.

In batches, sear the scallops until crisp and golden brown (about three minutes per side). While the scallops are cooking, warm the couscous in a non-stick skillet. Place the hot couscous in the center of a warm serving platter. Place the scallops on top of the couscous. Top the scallops with the tomatoes. Some will fall around the outside of the plate. Place the lemons and parsley sprigs at each end of the platter.
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Cajun Swordfish

October 29, 2014, 4:56 pm
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CAJUN SWORDFISH with CORN and CRAB SALSA
Sullivan's Steakhouse Restaurant Recipe

Serves 2

2 ears white corn removed from cob
4 ounces black beans, cooked
4 tablespoons chopped red peppers
1 tablespoon chopped parsley
juice of 1 lime
1/4 teaspoon cayenne pepper
1/4 teaspoon salt pepper mix
4 ounces back fin crab
3 tablespoons red onions chopped
1 (10 oz.) swordfish steak
1 tablespoon Cajun spice
3 ounces Crab Corn Salsa
1 cilantro sprig  
2 lime wedges
chive oil

Saute the corn, red peppers, & onions over medium heat for 3 minutes. Add the remaining salsa ingredients, mix with spoon to coat, refrigerate until needed. Season the fish with Cajun seasoning.

Broil at 425 degrees for 12 to 14 minutes until medium well or internal temperature reaches 130 degrees.  Place fish on plate, top with crab salsa mix split evenly between steaks.  Garnish the plate with cilantro sprigs, lime wedge and chive oil.

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Caramel Apple Martini

November 16, 2014, 9:06 am
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CARAMEL APPLE MARTINI
Johnny's Italian Steakhouse Recipe

2 ounces vanilla vodka
1 ounce sour apple Schnapps
1/2 ounce butterscotch Schnapps
2 ounces cold spiced cider
caramel drizzle
pumpkin candy


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Top 100 Steakhouses in America

November 18, 2014, 9:31 am
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In a nod to the long and rich history of the American steakhouse, OpenTable, the world’s leading provider of online restaurant reservations and part of The Priceline Group, announces the inaugural 2014 Diners’ Choice Award winners for the Top 100 Steakhouses in America. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia.

The Diners’ Choice Awards for the Top 100 Steakhouses in America are generated from more than 5 million restaurant reviews collected from verified OpenTable diners between November 1, 2013, and October 31, 2014. All restaurants with a minimum “overall” score and number of qualifying reviews were included for consideration. All restaurants in the “steak” cuisine category with a minimum “overall” score and number of qualifying reviews were included for consideration. Qualifying restaurants were then scored and sorted according to their overall food rating.

Based on this methodology, the following restaurants, listed in alphabetical order, comprise the Top 100 Steakhouses in America according to OpenTable diners.

2014 Diners’ Choice Award Winners for the Top 100 Steakhouses in America

2 Johns – Bossier City, Louisiana
801 Chophouse – Des Moines, Iowa
Al Biernat’s – Dallas, Texas
Barclay Prime – Philadelphia, Pennsylvania
Bazaar Meat by Jose Andres-SLS Las Vegas – Las Vegas, Nevada
Beef ‘N Bottle – Charlotte, North Carolina
BIN 54 – Chapel Hill, North Carolina
Bob’s Steak and Chop House-Omni Tucson National Resort – Tucson, Arizona
Bones – Atlanta, Georgia
Bull & Bear Steakhouse – Orlando, Florida
The Capital Grille-Buckhead – Atlanta, Georgia
The Capital Grille – Charlotte, North Carolina
The Capital Grille-Downtown – Chicago, Illinois
The Capital Grille – Denver, Colorado
The Capital Grille – Fort Worth, Texas
The Capital Grille – Kansas City, Missouri
The Capital Grille – Milwaukee, Wisconsin
The Capital Grille – Minneapolis, Minnesota
Carlo & Johnny – Cincinnati, Ohio
Carnaval Brazilian Grill – Sioux Falls, South Dakota
Chama Gaucha Brazilian Steakhouse – Downers Grove, Illinois
Chandlers Steakhouse – Boise, Idaho
CHOP – Sister Bay, Wisconsin
The Chop House – Charleston, West Virginia
The Chop House – Grand Rapids, Michigan
Chophouse New Orleans-Prime Steaks – New Orleans, Louisiana
Christner’s Prime Steak and Lobster – Orlando, Florida
The City Square Steakhouse – Wooster, Ohio
Cole’s Chop House – Napa, California
The Copper Door – Hayesville, North Carolina
Del Frisco’s Double Eagle Steak House – Washington, D.C.
Del Frisco’s Double Eagle Steak House – Fort Worth, Texas
Duane’s Prime Steaks & Seafood Restaurant – Riverside, California
El Gaucho – Portland, Oregon
Estilo Gaucho Brazilian Steakhouse – Frisco, Texas
Five O’Clock Steakhouse – Milwaukee, Wisconsin
Flame & Fire Brazilian Steakhouse – Roseville, California
Four Winds Steakhouse – Wills Point, Texas
Gallagher’s Grill – Covington, Louisiana
Hal’s – Atlanta, Georgia
Halls Chophouse – Charleston, South Carolina
Hannas Prime Steak – Rancho Santa Margarita, California
Hanover Street Chophouse – Manchester, New Hampshire
Jag’s Steak & Seafood – West Chester, Ohio
Jeff Ruby’s – Louisville, Kentucky
Jeff Ruby’s Steakhouse – Cincinnati, Ohio
Kayne Prime – Nashville, Tennessee
Killen’s Steakhouse – Pearland, Texas
La Boca Steakhouse – New Orleans, Louisiana
Lawry’s The Prime Rib – Las Vegas, Nevada
Local Chop & Grill House – Harrisonburg, Virginia
Mastro’s City Hall Steakhouse – Scottsdale, Arizona
Melrose Grill – Renton, Washington
Morton’s The Steakhouse – Naperville, Illinois
Mr. John’s Steakhouse – New Orleans, Louisiana
New York Prime Steakhouse – Atlanta, Georgia
New York Prime Steakhouse – Myrtle Beach, South Carolina
Okeechobee Steakhouse – West Palm Beach, Florida
Pampas Argentine Steakhouse – Johns Creek, Georgia
Pappas Bros. Steakhouse – Dallas, Texas
Pappas Bros. Steakhouse – Houston, Texas
Pepper Tree Restaurant – Colorado Springs, Colorado
Perry’s Steakhouse & Grille-Champions – Houston, Texas
Perry’s Steakhouse & Grille-Clear Lake – Houston, Texas
Perry’s Steakhouse & Grille – Austin, Texas
Perry’s Steakhouse & Grille – Dallas, Texas
Porter’s Steakhouse – Collinsville, Illinois
The Precinct – Cincinnati, Ohio
Prhyme Downtown Steakhouse – Tulsa, Oklahoma
Prime13 – Point Pleasant Beach, New Jersey
Rafain Brazilian Steakhouse – Fort Worth, Texas
Ranch Steakhouse – Oklahoma City, Oklahoma
Red Prime Steak – Oklahoma City, Oklahoma
Red, The Steakhouse – Cleveland, Ohio
Rick Erwin’s West End Grille – Greenville, South Carolina
RingSide Steakhouse-Uptown – Portland, Oregon
The Royce Wood-Fired Steakhouse at the Langham – Pasadena, California
Russell’s Steaks, Chops, and More – Williamsville, New York
Ruth’s Chris Steak House – Asheville, North Carolina
Ruth’s Chris Steak House – Baltimore, Maryland
Ruth’s Chris Steak House – Baton Rouge, Louisiana
Ruth’s Chris Steak House – Boise, Idaho
Ruth’s Chris Steak House – Columbus, Ohio
Ruth’s Chris Steak House – Grand Rapids, Michigan
Ruth’s Chris Steak House – Greensboro, North Carolina
Ruth’s Chris Steak House – Jacksonville, Florida
Ruth’s Chris Steak House – Knoxville, Tennessee
Ruth’s Chris Steak House – Memphis, Tennessee
Ruth’s Chris Steak House – Minneapolis, Minnesota
Ruth’s Chris Steak House – Sacramento, California
Ruth’s Chris Steak House – Winter Park, Florida
Salacia Prime Seafood and Steaks – Virginia Beach, Virginia
Seagar’s Restaurant – Destin, Florida
Shula’s Steak House-Wild Horse Pass Hotel & Casino – Chandler, Arizona
Steak 44 – Phoenix, Arizona
The Steak House at Silver Reef Hotel-Casino-Spa – Ferndale, Washington
Texas de Brazil – Albany, New York
Texas de Brazil – Fort Worth, Texas
Vernon’s Hidden Valley Steakhouse – Los Ranchos De Albuquerque, New Mexico
Vic & Anthony’s Steakhouse – Houston, Texas

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New Menu Items at Texas Land and Cattle

December 13, 2014, 11:26 am
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Texas Land & Cattle New Items: 

  • Crab & Shrimp Stuffed ’Shrooms: A shareable plate of lump crabmeat, sautéed shrimp, Parmesan, garlic, panko and Texas chimichurri, $9.99
  • Texas Smoked Board for Two (pictured): House-smoked sirloin, bacon-wrapped stuffed quail with sweet potato hash, and roasted pork loin topped with whiskey demi-glace, all smoked and served with a choice of two side salads or cups of soup and two side items, $44.99
  • Bourbon Blitzen: Maker’s Mark bourbon with a splash of Kahlúa, $8
  • Cranberry Appletini: Tito’s Handmade Texas Vodka, Apple Pucker and cranberry juice, $8
  • White Christmas: Absolut Vanilla and Amaretto mixed with cream and swirled with chocolate, $8 
Availability: Through Jan. 12, 2015

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New Menu Items at Fogo de Chao

December 23, 2014, 7:33 am
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Fogo de Chão New Items:


  • Center cut bone in pork chops (pictured): With Brazilian spice rub, included in all you can eat meal
  • New York strip steak: Seasoned with sea salt, included in the all you can eat meal
  • Roasted Fennel Quinoa Salad: Tricolored quinoa, bell peppers, fennel, cabbage and beets in roasted garlic basil vinaigrette, part of the salad bar
  • Roasted Winter Salad: Roasted red cabbage, carrots, bell peppers, sweet potatoes, beets, sliced radish and chopped kale in a white-wine-honey vinaigrette, part of the salad bar
  • Roasted Seasonal Vegetables: Pineapple, yellow beets, red and yellow peppers, and zucchini, served on a skewer, part of the salad bar
  • White Cranberry Cosmopolitan: $12-$15
  • Black Cherry Manhattan: $13-$15

Availability: Through winter 2014
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New Menu Items at Firebird Wood Grill

January 1, 2015, 6:07 am
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Firebirds Wood Fired Grill New Items: 


  • House Smoked Pastrami Spiced Turkey Breast Focaccia Sandwich: Spiced turkey breast topped with baby kale, arugula, sliced brie and oven roasted potatoes, served with choice of side, $11.95 at lunch only
  • Superfood Salad with Grilled Scallops: Baby kale, arugula, grape tomatoes, almonds, Craisins and barley tossed with grapefruit-yogurt vinaigrette and topped with grilled scallops, $15.25 at lunch only
  • Braised Short Rib Grilled Cheese Sandwich: Braised short rib with pepper Jack cheese, roasted red pepper and basil between jalapeño corn bread, served with tomato soup, $12.95 at lunch only
  • Grilled Scallops: With sun dried tomato basil sauce, served with warm barley salad, $22.50 at dinner only 
  •  Braised Short Rib: Served over creamy Parmesan mashed potatoes topped with red wine reduction and served with pan-roasted Brussels sprouts and butternut squash, $23.95 at dinner only
  • Superfood Side Salad: Baby kale, arugula, grape tomatoes, almonds, Craisins and barley tossed with grapefruit yogurt vinaigrette $5.95
  • Pan Roasted Brussels Sprouts and Butternut Squash: $5.95
  • Chocolate Mousse Cake (pictured): With Champagne marinated strawberries, $7.50


Availability: At 34 of 36 locations (not available in Miriamsburg, Ohio, and Gainesville, Va.) through December 31
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New Menu Items at Sizzler

January 7, 2015, 9:00 am
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Sizzler New Items:


  • Steak & Ultimate Mac ’n’ Cheese: Tri-tip sirloin served with four cheese sauce (Cheddar, Jack, Parmesan and American) and smoked bacon, tossed with cavatappi pasta and topped with panko Parmesan topping, $10.99.
  • Steak & Chicken Broccoli Alfredo: 6 ounce tri-tip sirloin served with sautéed chicken, broccoli and penne pasta tossed with Alfredo sauce, $10.99.
  • Steak & Cajun Shrimp Pasta (pictured): Tri-tip sirloin served with sautéed shrimp, peppers, onions and penne pasta with Cajun Alfredo sauce, $11.99.

Availability: Jan. 5 through March 5, 2015
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New Menu Items at Del Frisco's

February 6, 2015, 3:11 pm
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Del Frisco's Grille New Item: 


  • Red Velvet Waffle Ice Cream Sandwich with Chocolate Dipping Sauce, slightly crisp red velvet waffle sandwiching vanilla ice cream and served with chocolate sauce, $10.


Availability: Feb. 14-15, although it might be added as a permanent item
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Wild, Wild Texas Menu

March 1, 2015, 12:02 pm
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Texas Land & Cattle is celebrating the 179th anniversary of the signing of the Texas Declaration of Independence with a special food and drink menu.

This limited time menu features exotic entrees like: 
  • Texas Stuffed Quail
  • Bison Burger 
  • Pecos Pecan Trout 


Beginning March 2 and running through March 31, 2015. The restaurant will also feature its BorderGimlet, an expertly crafted blend of Absolut Texas vodka, fresh lime, agave nectar, cucumber and a kick of jalapeno. 



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New Menu Items at Sullivan's Steakhouse

March 4, 2015, 11:59 am
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Del Frisco's Grille and Sullivan's Steakhouse New Item: 


  • Fish & Chips, beer battered baby haddock with tartar sauce and Idaho potato fries, $22 at Sullivan’s; $16.50-$18 at Del Frisco’s Grille at lunch, and $24-$26 at dinner. 

Availability: Through April 3, 2015
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Blackberry Margarita

March 5, 2015, 9:26 am
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BLACKBERRY MARGARITA
Texas Land and Cattle Restaurant Recipe

1 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 lime
1 cup water
1/2 cup sugar
1 cup 100% agave blanco tequila
3/4 cup Triple Sec (or Grand Marnier as originally called for)
2/3 cup fresh lime juice
12 ounces fresh blackberries

Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into 9 wedges; rub rims of 8 glasses with 1 lime wedge. Dip rims of glasses in salt mixture.

Combine water and 1/2 cup sugar in a microwave safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool. Combine syrup, tequila, Triple Sec, fresh lime juice, and blackberries in a blender; process until smooth. Strain mixture through a cheesecloth lined sieve over a pitcher; discard solids. Serve over ice. Garnish with remaining lime wedges.
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Stuffed Jalapenos

March 6, 2015, 4:01 pm
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STUFFED JALAPENOS
Texas Land and Cattle Copycat Recipe

12 fresh jalapeno peppers
1 1/2 cups mexican blend shredded cheese
4 slices bacon, fully cooked and crumbled
2 cups panko
butter flavored cooking spray

Preheat oven to 425 degrees. Wearing gloves, slice peppers in half horizontally,completely remove seeds and ribs; set aside. Combine the cheese and the crumbled bacon in a small bowl; set aside. Put the Panko in a low sided dish. Coat a cookie sheet (preferably stoneware) with cooking spray.

In assembly line style, arrange the peppers, cheese & bacon mixture and Panko. Spray the inside of each pepper, then stuff with about a tablespoon of the cheese mixture, then lightly spray the entire jalapeno again. Place in the Panko, press lightly to help crumbs adhere. Place on cookie sheet. Combine any leftover cheese mixture with leftover Panko and sprinkle over peppers on the cookie sheet. Spray lightly with cooking spray. Bake for 25 to 30 minutes, or until golden brown.
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Broiled Shrimp and Avocado Salsa

March 6, 2015, 4:05 pm
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BROILED SHRIMP and AVOCADO SALSA
Saltgrass Steakhouse Recipe

3 cups chopped tomatoes
2/3 cup red onion chopped fine
1/2 cup sweet yellow onion chopped fine
2/3 cup Heinz Chili Sauce
2/3 cup loosely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
2 teaspoons or more of finely diced jalapeno pepper
1 teaspoon salt
1 avocado diced
1/4 pound of shrimp, peeled and deveined

Boil shrimp in water just until shrimp turns pink. Remove from boiling water and allow shrimp to cool. Chop half of the shrimp into small pieces. In a medium sized bowl combine tomatoes, red onions, yellow onions, chili sauce, cilantro, lime juice, jalapeno pepper, avocado and salt. Stir to combine. Add half of the shrimp to the vegetable mixture. If desired you  can place the remaining shrimp on top for decoration or you can simply stir all of the shrimp into the salsa. Serve with chips.

Note: Heinz chili sauce is sold in most grocery stores. It is sold near the cocktail sauce.
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