Capital Grille Creamed Spinach Recipes

CREAMED SPINACH (THE CAPITAL GRILLE COPYCAT)

Steps:

• Wash your spinach by submerging it under cold water, drain; then pat dry as much as possible. (I like to use a salad spinner because it gets the job done more efficiently).
• Melt the butter in a large pot or Dutch oven; then add your garlic and saute for about 1 minute. Gradually add your spinach until you can fit it all in your pot; then cook until the spinach has wilted (approximately 2-3 minutes).
• Next, add the flour and mix well. Finally, add the heavy cream, cheese, nutmeg and pepper. Mix together until the sauce thickens and cook for an additional 1-2 minutes.

PROSCIUTTO WRAPPED MOZZARELLA {THE CAPITAL GRILLE COPYCAT}

Steps:

• Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.
• Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool (leave the oven on).
• Cut the tomatoes in half, place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you're ready to plate.
• Cut the cheese into twelve 1/2-inch strips; then wrap each piece of cheese with the prosciutto and repeat for all.
• Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan. Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven. Cook for 3-5 minutes until the cheese starts to melt and is hot. (Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!)
• Put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. Garnish with some more chopped fresh basil and serve warm.

CREAMED SPINACH FOR A SMALL FAMILY

Steps:

• Heat soup in a saucepan over medium heat until hot, 2 to 3 minutes. Stir butter, flour, garlic salt, onion powder, salt, and black pepper into soup; add spinach, stir, and cook until heated through, about 5 minutes.

CAPITAL GRILLE CREAMED SPINACH RECIPE

Steps:

• Wash and clean the Spinach thoroughly by submerging it in cold water for about 30 minutes. Strain the Spinach and pat dry as much as possible. You can also use a salad spinner to drain the Spinach more efficiently.
• In a large pot, melt the butter and add the Garlic. Sauté for about a minute.
• Slowly add the Spinach to the pot; cook for at least 2-3 minutes or until all the leaves seem wilted.
• Add some flour to the Spinach to thicken the sauce and mix well.
• Add Cheese, Heavy Cream, and Nutmeg. Mix everything till the sauce becomes thick. Cook for another 1-2 minutes.
• Lastly, season the Spinach with Salt and Black Pepper to taste. Remember that the cheese is already very salty, so don't add too much Salt.

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.