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Compliment your Easter entree with perfect sides

Compliment your Easter entree with perfect sides

Compliment your Easter entree with perfect sides

You have the Easter ham, now spruce things up a bit with some decadent sides!

David Culi, Corporate Training & Development Chef, Hyde Park Restaurant Group, shares the recipes for Brussels Sprouts with Bacon Marmalade and Lobster Mac and Cheese!

About Hyde Park Prime Steakhouse:

Hyde Park Prime Steakhouse co-owners Joe Saccone and Rick Hauck turned Cleveland, Ohio on its ear  with the opening of their first steakhouse in the late 1980s.

It was a time when traditional steakhouses were being reinvented.  Saccone and Hauck seized on the trend, taking risks along the way.  Opting to open in a neighborhood recognized for its counter culture, Saccone and Hauck instantly set the tone.  Hyde Park Prime Steakhouse was not to be compared with anything Clevelanders had previously experienced.  From the guests’ welcome by a tuxedoed maître d’ and valet parking to the opulent leather chairs and booths, antique pendant lights, polished panel walls, shiny brass railings, paddle fans and the sounds of live jazz, Hyde Park had a certain élan.   The menu reaffirmed it.   Aged steaks, chops, jumbo lobster tails, vintage wines, stiff martinis and cigar offerings completed the picture.

Saccone and Hauck’s vision worked.

The success of Cleveland led to the opening a second location in the Upper Arlington suburb of Columbus, Ohio.  While the clientele differed, the results were equally impressive.

Other locations followed.  Saccone and Hauck’s ongoing drive to polish, tweak and embellish upon their initial concept continues to this day.  Hyde Park Prime Steakhouse has increased its footprint to include 17 locations with expansion in Cleveland and Columbus as well as entry into Birmingham, Michigan; Indianapolis, Indiana; Pittsburgh, Pennsylvania and Daytona and Sarasota, Florida.

Today, each Hyde Park Prime Steakhouse is positioned as a boutique, prime steakhouse further promoting the restaurant’s individuality, chef-driven cuisine, sophisticated design and urban-chic vibe.  Extensive menus feature USDA prime aged, dry-aged, all natural grass-fed beef and bison and Australian and Japanese Wagyu beef as well as the ultimate in fresh seafood thereby solidifying their uniqueness.

Focused on future expansion, Hyde Park Restaurant Group is investigating opportunities in dense urban markets.  It has also developed a growth model available for private development within luxury and corporate hotel venues.

Brussels Sprouts with Bacon Marmalade

11oz Fresh Brussels Sprouts

1oz Vegetable Oil

2oz Unsalted Butter, browned

To Taste Salt & Pepper

¼ C Bacon Marmalade (see recipe)

  1. Clean Brussels sprouts and trim base.
  2. In boiling salted water blanch Brussels sprouts for approximately 15 minutes until fork tender.
  3. In a hot sauté pan with butter and oil, caramelize Brussels sprouts.
  4. Add bacon marmalade to sprouts and heat through.
  5. Season to taste with salt & pepper.

Bacon Marmalade

1 lb Bacon, crispy (reserve 1oz of fat)

4oz White Onion, minced

2 Tbls Garlic, minced

1 C Brown Sugar

1 C Honey

3oz Water

  1. In a medium size pot, add 1oz of bacon fat and sauté the onion and garlic until translucent, about 3 minutes.
  1. Add sugar, honey and water and cook until liquid is reduced by half to a thin syrup consistency.
  2. Remove from heat and mix in bacon.

Lobster Mac and Cheese


9 oz. Cheese Sauce (See Recipe)

1/3 Cup Minced Caramelized Onions (See Recipe)

6 oz. Pre-Cooked Penne Pasta

1/3 Cup Seasoned Bread Crumbs (See Recipe)

5 oz. Lobster Tail (Save fins) (Cut in 10 pieces) (Poach fins in simmering water until cooked, about 4 minutes)

1 oz. Unsalted Butter

¼ tsp. Salt and pepper


Sauté cut lobster in clarified butter (do not brown)

Add sauce and heat; add onions

Heat pasta in a water bath for 30-60 seconds, then add to hot sauce

Cook to the right consistencyCaramelized Onions:

1 oz. Unsalted Butter

8 oz. Julienned Onions

1 Tbs. White Sugar

1 oz. Water

In a sauté pan add butter on medium heat, add onions and cook until translucent

Add water and sugar and cook for 15-20 minutes or until caramelized

Cool and mince up for dish

Seasoned Bread Crumbs:

¼ Cup Panko Bread Crumbs

¼ Cup Grated Parmesan Cheese

1 tsp. Melted Unsalted Butter

In a mixing bowl combine all ingredients and mix until all incorporatedCheese Sauce:

½ qt. Heavy Cream

1 oz. Shredded Gruyere Cheese

1 oz. Shredded Asiago Cheese

1 oz. Shredded White Cheddar

½ Wheel Boursin Cheese

1/16 tsp. Salt

1/16 tsp. White Pepper

In a sauce pot bring heavy cream to a boil and reduce to a simmer and let cook for 5 minutes, add cheeses, salt and pepper and stir until incorporated

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