Morton's the Cookbook: 100 Steakhouse Recipes for Every Kitchen

Overview

Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.

The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn ...

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Overview

Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.

The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.

Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s the Cookbook brings Morton’s exceptional fare to your home every day.

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Editorial Reviews

Publishers Weekly

What is perhaps most striking about this collection of 100 recipes, drawn by Morton's cofounder Fritsch from the menu of Morton's Steakhouse in Chicago, is that the majority of the entries do not involve steak. It's a mixed blessing: steamed mussels and the mixed green salad are wallflowers, but tuna sashimi burgers and five-onion soup shine bright. Chicken salad, at least, is given a boost with Granny Smith apples and dried cranberries. Fritsch, also executive chef of Morton's, also has a special place in his heart for veal served with spaetzle, french fries topped with blue cheese and sautéed duck breasts with port and garlic. Of course, when the focus turns to proper preparation of a mature cow, it is hard not to fall in love. Assuming access to a good, neighborhood butcher, the herb-encrusted double porterhouse rules the herd, though the rib eye, the strip, the tenderloin and the filet mignon all get their due as well as their salt and garlic. For something spicy, there is a Bloody Mary London broil or a sirloin served with three-peppercorn sauce. And leftovers need not go to the dog when they can be used for breakfast the next day in dishes like steak Benedict or Klaus's corned beef hash. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

This follow-up to Morton's Steak Bible presents more recipes from the Chicago restaurant's menus, as well as some from their catering operations and other favorites from Fritsch, cofounder and executive chef; many are shown in color photographs. There are now more than 80 Morton's steak houses throughout the United States and in Canada and Asia, so expect some demand.


—Judith Sutton
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Product Details

  • ISBN-13: 9780307409461
  • Publisher: Crown Publishing Group
  • Publication date: 5/19/2009
  • Pages: 240
  • Product dimensions: 8.30 (w) x 10.10 (h) x 1.00 (d)

Meet the Author

Klaus Fritsch
MORTON'S THE STEAKHOUSE first opened in December 1978 in Chicago; today, there are more than eighty Morton's steakhouse restaurants located in the United States, Canada, and Asia. KLAUS FRITSCH is Morton's co-founder and executive chef.
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Read an Excerpt

Steak Florentine

Serves 2

These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as “American cuts.” They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here.

 

   • Two 10-ounce round or butt steaks, each about 1 inch thick
   • 1 1/2 tablespoons unsalted butter
   • 1 tablespoon minced shallot (1 small shallot)
   • 1 pound fresh spinach, stemmed
   • 1 tablespoon minced garlic
   • Kosher salt and freshly ground black pepper
   • 1 tablespoon olive oil
   • 2 tablespoons freshly grated Parmesan cheese

Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.

In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.

In a small sauté pan, heat the remaining ½ tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.

Lightly sprinkle the steaks with salt and pepper.

In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.

Remove the steaks from the oven and turn on the broiler.
Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

 

Wine recommendation:

Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand.

Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany.

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