THE CAPITAL GRILLE’S | Soy Glazed Brussels Sprouts with Bacon

I am a sucker for upscale Steakhouses.  My 10 years as Sales and Marketing Director of Ruth’s Chris Steak House did that to me and I’m OK with it.  I love a great steak.  The appetizers, salads and side dishes always kill.  And, of course, I LOVE me some red wine.  So, basically, I fit right in.

But, unfortunately, the high ticket prices of any upscale steak house will knock you back a bit.  So while I love steak house’s, I don’t eat at them as often as I’d like.  But we live about 3 miles away from a Capital Grille and I have eaten there a good handful of times.  And I always, always order the Soy Glazed Brussels Sprouts with Bacon.

People are funny about Brussels, though.  They either LOVE them or HATE them, a little like Tom Brady and cilantro.  But as for me and my house, we are team Brussels (and TB#12 and cilantro).  And because you are on this page, I can assume you feel the same about Brussels.  I will not make the same assumption about Tom or cilantro, though.

While this recipe is exact, it does require blanching and shallow-pan frying the Brussels.  If you want to skip this double process or don’t want to fry the Brussels in oil, you can toss the Brussels in a small amount of EVOO and pan roast them in a single layer, on a parchment-lined sheet, for 12 minutes at 425 degrees.  This will give you the same effect and save on calories.

Serve these tasty Brussels with the Ruth’s Chris Chop Salad, Fleming’s Tomahawk Steak, Fleming’s Signature Potatoes and Ruth’s Chris Berries and Sweet Cream.  Invite over some friends (have them bring the red wine) and you have an absolutely authentic Steak House experience right in your own home.  For a fraction of the cost!

The Capital Grille's Soy Glazed Brussels Sprouts & Bacon

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Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 10 voted )

Ingredients

• 3 thick cut strips of bacon, cut in 1” pieces
• 12 oz. Brussels Sprouts, trimmed, cleaned, and halved
• 4 TBL Canola oil
• 2 TBL water
• 1 TBL soy sauce
• 1/2 cup hoisin
• 1 TBL honey
• 1 tsp. lime juice
• 1 tsp. sambal oelek (chili garlic paste)

Instructions

Blanch Brussels in salted, boiling water for 1.5 minutes.  Remove from water and place directly in an ice bath.  Move around in ice water to stop the cooking process.  Drain and dry the sprouts.

On high heat and in a saucepan, add the oil.  Once oil shimmers, add the dried sprouts and pan fry until the outer leaves brown and crisp.  Use a splatter screen to help with splatter.  Remove the sprouts from the oil and set on paper towel to drain.

Using the same pan, drain ½ of the oil reserving 2 TBL in the pan.  Fry the bacon until crispy.  Remove from oil and set aside on paper towel to drain.

Discard all oil from the pan, but keep the bacon fond (bacon residue on pan surface).  Deglaze the pan with the water, scraping up bacon fond.  Add the soy sauce, hoisin, honey, lime juice and sambal oelek and reduce slightly.

Add back in the bacon and Brussels sprouts. Stir carefully, to not break up the sprouts, and coat all ingredients with the glaze.  Serve and enjoy with the Fleming’s Steakhouse Tomahawk steak and Ruth’s Chris Steakhouse Chop Salad.

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