Archive for April, 2011
What Would the Royals Sip?
02 years ago
On the west side of the pond, many of us may have witnessed today’s royal wedding in PJs and slippers, while the brave may have ventured out to their nearest English pub or to a friend’s watching party. It’s a good thing the weekend is around the corner, because this wedding may have forced a lot of all-nighters or 2am wake-up calls.
By now, we’ve finally gotten our glimpse of Kate’s highly-anticipated wedding gown. But one question some of you may still be asking…what will Kate and William be sipping on as they”kick back” and enjoy their wedding reception and formal dinner?
It was confirmed by Decanter Magazine earlier this week that Pol Roger Champagne is going to be served before the sit-down dinner. Premier Wine Training’s website describes Pol Roger as “priding itself on its fine bubbles, having deeper cellars than other houses, which they say enhances the bead. Most champagnes are a blend of Chardonnay, Pinot Noir, and Pinot Meunier, but those which include a higher proportion of red grapes tend toward a weightier style. Pol Roger NV uses equal proportions, but leans on Pinot Noir in its vintage wines.”
Serving Pol Roger is a departure from tradition, as royal weddings typically pour Bollinger. (This was requested for both Queen Victoria’s and Prince Charles’ weddings.) However, Pol Roger has an extensive history with British aristocracy, including Sir Winston Churchill. He was quoted as saying “Champagne: In victory deserve it: In defeat need it,” and it’s rumored he would have a pint of champagne at 11am most mornings. In his honor, on the 10th anniversary of his death, Pol Roger created a prestigious cuvee called Cuvee Sir William Churchill.
While Pol Roger isn’t offered on our wine list (it’s only available in England, Belgium, Switzerland, Italy, Germany and Australia), I would recommend ordering Taittinger…should you be heading to Morton’s this weekend to toast the royal wedding, or any other occasion, for that matter!
And while it hasn’t yet been confirmed what the royal couple and their guests will be sipping on during dinner, it’s rumored there will be an English wine. Some consider this to be a “controversial” idea, which you read more about in this New York Times article. I have had a couple of English sparklers, and they are impressive. I’m partial to the Nyetimber Vineyards.
Even though us “commoners” were merely spectators of this grand and historical event, it was fun to watch from the sidelines and get swept up in the excitement. If you’re continuing the celebration with some bubbly later today (or perhaps it’s already been poured, because it’s never too early for a Mimosa), perhaps that will help you feel a little more like royalty.
What did you do to celebrate the wedding? Did you dress the part and show up to a party with your best British headwear? Or did you take the more casual route and don some PJs? Tell us about it or post your pictures on our Facebook page!
Cheers!
Sara Fasolino
Certified Sommelier and Morton’s Beverage Manager
Morton’s ♥’s Celebrities!
172 years ago
PGA Golfer Brendan Steele (winner of the Valero Open) with his parents and wife at Morton's in Santa Ana
From larger-than-life prime steaks to legendary-sized desserts, Morton’s The Steakhouse is the place to celebrate a special event or just enjoy a memorable meal. From the first course to the last bite, Morton’s is the perfect gathering place, whatever the reason. Plus you never know who you’ll run into – a popular athlete (PGA golfer Brendan Steele, Los Angeles Galaxy’s David Beckham), a city politician (Cincinnati Mayor Mark Mallory), a business mogul (AOL founder John Kinsey) or one of your favorite Hollywood stars (Joe Pesci, Channing Tatum). At Morton’s, the options are endless.
Throughout April, Morton’s welcomed…
Arlington
Atlanta Braves’ Dan Uggla
New Jersey Devils’ David Steckel
New York Mets’ Jason Bay
Atlanta (Buckhead)
Detroit Lions’ Rob Sims
Atlanta (Downtown)
Orlando Magic’s Hedo Turkoglu, Malik Allen, and Jameer Nelson
Atlantic City
Celebrity chef Paula Dean
Baltimore
ESPN analyst Pedro Gomez
Boston (Back Bay)
Boston Celtics’ Rajon Rondo
New York Knicks’ Amar’e Stoudemire, Carmelo Anthony, and Toney Douglas
Burbank
Actor Joe Pesci
Connecticut Ave.
Members of the Buffalo Sabres
AOL founder John Kinsey
David Beckham and the LA Galaxy team
Charlotte
Former NASCAR driver Junior Johnson
Charlotte Bobcats’ DJ White and Kwame Brown
Carolina Panthers owner Jerry Richardson
Cincinnati
Members of the Houston Astros
Cincinnati Reds’ Mike Leake, Johnny Cueto, and Johnny Gomes
Mayor Mark Mallory
Cleveland
Cleveland Indians’ Austin Kearns
Chicago White Sox’s AJ Pierzynski, Omar Vizquel, and Juan Pierre
Members of the Boston Red Sox
New Orleans Hornets’ Eduardo Najera and Jason Smith
CEO of the Rock and Roll Hall of Fame Terry Steward
Players and coaches of the Washington Wizards
Dallas
Dallas Cowboys’ Dez Bryant and Marion Barber
Singer Ricky Martin
Actor Patrick Duffy
Portland Trail Blazers’ Earl Barron
Denver
Calvary Flames’ Olli Jokinen
Colorado Rockies’ Raphael Betancourt
Colorado Avalanche’s Kyle Cumiskey
The Fray’s Isaac Slade
Chicago Cubs’ Alfonso Soriano
Houston (Downtown)
Georgetown basketball coach John Thompson Jr.
West Virginia basketball coach Bob Huggins
Wisconsin basketball coach Bo Ryan
Kansas basketball coach Frank Martin
Former President George Bush Sr. and Former First Lady Barbara Bush
Jacksonville
Deputy Assistant Secretary of State for the Bureau of Population, Refugees and Migration Dr. Reuben Brigety
Los Angeles (Beverly Hills)
Los Angeles Lakers’ Shannon Brown and Andrew Bynum
Los Angeles (Figueroa)
Members of the Phoenix Coyotes
Kris and Bruce Jenner
Former Boxer Sugar Ray Leonard
Mexico City
Latin American actress Ana y
Nashville
Actor and politician Fred Thompson
Country music singer Jimmy Wayne
New Orleans
New Orleans Saints’ Jonathan Vilma
Utah Jazz’s Devin Harris
Actor Channing Tatum
Los Angeles Lakers’ Luke Walton and Shannon Brown
Rapper and actor Curtis “50 Cent” Jackson
PGA golfer Matt Early
New York
Rapper and actor Xzibit
Washington Capitals’ Alex Ovechkin and Alexander Semin
Former New York Islander Alexei Yashin with Supermodel Carol Alt
Northbrook
Chicago Bulls player CJ Watson
Phoenix
Former MLB player Mark McGwire
Minnesota Timberwolves coach Reggie Theus
St. Louis Cardinals’ Albert Pujols, Lance Berkman, and Matt Holliday
San Francisco Giants’ Miguel Tejada and Guillermo Mota
Los Angeles Angels’ Scott Kazmir
PGA golfer Ricky Barnes
Members of the Chicago Cubs
Portland
Radio talk show personality Lars Larson
UFC middleweight fighter Chael Sonnen
President of the Portland Trail Blazers Larry Miller
Fox Sports Net color commentor George Raveling
Portland Trail Blazers’ Gerald Wallace
Reston
Washington Redskins Head Coach Mike Shanahan and GM Bruce Allen
Oakland Raiders’ Louis Murphy
Sacramento
California Governor Jerry Brown
San Francisco
San Francisco Giants’ Miguel Tejada and Guillermo Mota
Actor Jeremy Irons
San Juan
Governor of Puerto Rico Luis Fortuno
Santa Ana
PGA’s Valero Open winner Brendan Steele
Schaumburg
COO of Churchill Downs Bill Carstanjen
Scottsdale
Actor Cuba Gooding Jr.
Former PGA golfer, golf course architect, and TV analyst Tom Weiskopf
Seattle
PGA golfer Andres Gonzales
Singapore
Host of Amazing Race Asia Allan Wu
Toronto
TV show host and comedian Howie Mandel
Montreal Canadiens’ Brian Gionta
Troy
Detroit Red Wings’ Pavel Datsuyk
Detroit Tigers’ Victor Martinez
Detroit Lions’ Rob Sims
Former NHL player Chris Chelios
White Plains
New York Knicks’ Anthony Carter
Announcing Morton’s New ‘Wine by the Glass’ List!
02 years ago
by Morton's
in Wine Wednesday
Earlier this month, we launched a new ‘Wine by the Glass’ list in all U.S. Morton’s locations. I’m charged with the task of updating our list twice a year, and it’s always such an exciting and challenging project. My goal is to reinvigorate the list with an assortment of value-driven wines, hard-to-find wines and premium wines…providing options for everyone.
So for today’s issue of “Wine Wednesday,” I wanted to share our new ‘Wine by the Glass’ list and highlight a few of the offerings. Look for Morton’s “Rare Red,” which is now a Mollydooker, “Blue Eyed Boy,” Shiraz (McLaren, 2006) and the “Well Done White,” a Ferrari-Carano, “Tre Terre,” Chardonnay (Russian River, 2008). Both of these wines are truly incredible and are an excellent value. I’m also excited about some extraordinary wines that include Ladera Cabernet Sauvignon (Howell Mountain 2005), Freemark Abbey Cabernet (Napa 2002) and St. Supery Moscato (Napa 2009).
My hope is that you find our ‘Wine by the Glass’ list unintimidating, diverse and appealing. Should you have any questions about the best pairing for your appetizer, entrée or dessert, most all Morton’s locations have a Sommelier on staff who would be happy to assist you in making the best decision. You can also learn more about the wines featured on this list in each week’s “Wine Wednesday” blog.
REDS
B.V., “Coastal Estates,” Cabernet
California, 2009
Columbia Crest, “Two Vines,” Merlot
Columbia, 2008
Robert Mondavi, “Private Selection,” Pinot Noir
California, 2009
Colores del Sol, “Reserva,” Malbec
Mendoza, 2009
Bearboat, Pinot Noir
Sonoma Coast, 2008
Rutherford Hill, Merlot
Napa, 2006
Two Angels, Petite Sirah
High Valley, 2007
Graffigna, “Grand Reserve,” Malbec
San Juan, 2007
Chapoutier, “La Petite Ruche”
Crozes-Hermitage, 2008
Freemark Abbey, Cabernet
Napa, 2002
Sebastiani, “Secolo,” Cabernet
Sonoma, 2006
Ladera, Cabernet
Howell Mountain, 2005
Numanthia, “Termes”
Toro, 2008
Stag’s Leap Wine Cellars, “Hands of Time”
Napa, 2008
WHITES
Canyon Road, Chardonnay
California, 2009
Cavit, Pinot Grigio, IGT
Trentino, 2009
Montevina, White Zinfandel
Amador, 2009
Kung Fu Girl, Riesling
Columbia Valley, 2010
St. Supery, Moscato
Napa, 2009
King Estate, Pinot Gris
Oregon, 2009
Beringer, Chardonnay
Napa, 2009
Kim Crawford, Sauvignon Blanc
Marlborough, 2009
Sonoma Cutrer, Chardonnay
Russian River, 2009
CHAMPAGNE & SPARKLING
Segura Viudas, Brut, Reserva, Penedes, NV
Lunetta, Prosecco, DOCG, NV
Domaine Chandon, Rose, Brut, California, NV
Piper-Heidsieck, Brut, Reims
Piper-Heidsieck, Brut, Reims, NV
Pommery, Rose, Brut, Reims, NV
“RARE RED”
Mollydooker, “Blue Eyed Boy,” Shiraz
McLaren, 2006
“WELL DONE WHITE”
Ferrari-Carano, “Tre Terre,” Chardonnay
Russian River, 2008
Do you see one of your favorites on this new list? If so, which one? We’d love to hear from you! And to learn more about our wine program at Morton’s, please visit our Wine page on mortons.com.
Cheers and enjoy!
Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse
Power Lunching with a Legend: Mike Quade
02 years ago
From left: Marc "Silvy" Silverman and Tom Waddle of "The Waddle & Silvy Show" with Chicago Cubs Manager, Mike Quade. Photo courtesy of Empower Public Relations
“If you love what you do, keep doing it and hope for the best.” — Mike Quade
Ask any Chicagoan to list their favorite things about their hometown, and you can bet the mortgage that the Chicago Cubs would be at the top of their hot list. On Tuesday, April 19 Cubs Manager, Mike Quade (pronounced KWAH-dee) gave fans something to feast on (in addition to big prime steaks and legendary desserts) when he talked the art of baseball during a sold-out ESPN Radio’s ‘‘Lunch With a Legend’’ series at Morton’s The Steakhouse in downtown Chicago. During the live taping of ESPN 1000′s The Waddle & Silvy Show, we found out the Evanston-born legend rides the CTA, lives around the corner from Wrigley Field and a perfect day in June would include (surprise!) … a Cubs game. The following are some of our favorite excerpts from the live broadcast:
Marc “Silvy” Silverman: You managed this team last year on an interim basis but then got the job right after the regular season ended. You went through your first Spring Training as a big league manager and now you’re a bout a month into the job. How would you sum everything up?
Quade: It is a dream come true and something I’ve worked really hard to get an opportunity to do. I was prepared for this and I think things are going well. I had a blast last year and felt comfortable the last six weeks. We’ve put together a great staff and I knew the players coming into camp. We can play better baseball there’s no question, but these guys give me a quality effort every night.
###
Silvy: We want to know who Starlin Castro is. Is he a lead-off guy or is he more a Number 3 guy, more like a Aramis Ramirez? Who is Starlin Castro?
Quade: I think that’s what we’re all going to find out> Starling will tell us who he is. It’s always like, “What are you going to do with this guy?” Those guys make the lineup; I don’t. Everybody thinks that I do, but normally a player will help do that for you so we toyed around with putting him in the one-hole. The kid’s great. He’s an exciting offensive player but I’m probably more happy that he’s doing such a great job defensively.
###
Tom Waddle: How good can he be defensively?
Quade: Very good. He’s got great range and a strong arm. He just turned 21 and have to tell myself that when I get frustrated and mistakes are made. More times it’s lack of experience then lack of talent. He likes to work and he really likes to play the game.
###
Silvy: We hear about the different approach of managers. What is your situation like – do you keep the door open in your office? Are you mingling with players before the game? What’s your approach to dealing with the players and their personalities?
Quade: Door’s open. I like the banter and the back-and-forth with them. I think they know they can have a little fun with me but there’s always got to be a little bit of a line there. I try to get as close to it as I can. I want them to feel comfortable. I’m an open book with these guys and that’s the way I always want it to be.
###
Silvy: What was it like to coach under Lou Piniella?
Quade: It was an experience that’s for sure! He’s a tough son of a gun and he doesn’t like losing a game of jacks. You’re on your toes constantly, especially being his Third Base Coach. That’s the toughest place to be. Our relationship over the four years got so good. I still call him for advice.
###
Waddle: Are you enjoying the experience or are you so involved in your job that you don’t even realize that you’re the manager of the Chicago Cubs?
Quade: I love managing and like the daily work involved, whether it’s putting lineups together or talking to players about what you expect from them that night. I am having fun and people always say to take a minute and enjoy it. I’m enjoying every minute.
Click here to learn more about Morton’s ‘Lunch with a Legend’ series throughout the U.S.
WHO’S YOUR FAVORITE MLB MANAGER? MORTON’S WANTS TO KNOW!
We’re Dipping Into Morton’s Secret Vault!
0While I don’t believe all good things must come to an end, sometimes we have to say good-bye to something we love. Like the Crab and Artichoke Dip we used to offer on our bar menu. So today’s Fish Friday features this much-loved recipe that’s great for casual get-togethers or elegant parties…even your Easter feast! You’ll love the blending of crab and artichokes in the creamy sauce that’s perfectly seasoned with a few dashes of Tabasco and Worcestershire to give it a little kick.
Crab and Artichoke Dip with Parmesan Croutons
Makes about 3 cups of dip and 16 croutons
1 ½ teaspoon unsalted butter
¼ cup minced Spanish onion (1 small onion)
8 ounces cream cheese
¼ cup half-and-half
1 ½ teaspoons drained prepared horseradish
½ teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
½ teaspoon Old Bay Seasoning
1 cup sliced artichoke hearts, frozen or canned,
packed in brine and drained (5 1/5 ounces)
4 ounces lump crabmeat, picked through to remove any shell
3 tablespoons grated Parmesan cheese
¼ cup extra-virgin olive oil
Sixteen ½ – inch thick slices baguette (from a standard 2 ½ – inch-diameter baguette)
Curly-leaf parsley sprigs, for garnish
1. Preheat the oven to 450 F
2. In a saucepan, melt the butter over medium heat. Add the onion and sauté for 3 minutes, or until softened but not browned. Add the cream cheese and cook, stirring frequently, for 2 to 3 minutes, or until the cream cheese melts. Add the half-and-half and stir to combine with the cream cheese. Add the horseradish, Tabasco and Worcestershire sauces, and the Old Bay Seasoning. Stir well. Fold in the artichoke hearts. Once they are added, gently fold in the crabmeat. Take care to keep the lumps of crabmeat as whole as possible. You will have about 3 cups.
3. Transfer to a 9- to 10-inch pie plate or similar shallow ovenproof dish. Sprinkle 2 tablespoons of the Parmesan over the dip and bake for 9 to 10 minutes, or until the cheese is lightly browned and the dip is lightly bubbling around the edges. Remove from the oven and set aside, covered to keep warm.
4. Turn off the oven and preheat the broiler
5. Pour the olive oil into a shallow dish. Dip one side of each baguette slice in the oil and put on a broiler tray, oiled side up. Sprinkle the remaining Parmesan over the croutons. Broil the croutons for about 45 seconds about 2 inches from the heat, or until golden brown on top. Watch them carefully.
6. Garnish the dip with parsley and serve with croutons.
Whether you make this for your Easter celebration or an upcoming graduation party, I hope you and your guests enjoy this delicious dish out of Morton’s vault of recipes from yesteryear.
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
We’re Raising the Bar at Morton’s!
12 years ago
Morton's Double Cross Mortini
We always strive to raise the bar on our wine and spirits program, and I’m very proud to unveil some new drink selections…including a variety of boutique and hard-to-find wines at great values. So today’s issue of ‘Wine Wednesday’ will feature a little something for everyone and some great options to round out your experience at Morton’s!
Calling all sports fans! As you may know, Morton’s was recently recognized as “The Official Steakhouse of The PGA TOUR.” So we’re offering a new “Above Par” wine menu that features world-class wines from iconic golfers…including the first vintage from Jack Nicklaus’ reserve line, a 2008 Jack Nicklaus Private Reserve (Napa), an Ernie Els Bordeaux Blend (Stellenbosch, South Africa) and Greg Norman Shiraz Reserve (Adelaide, Australia) — two wines that have consistently received 90+ point Wine Spectator ratings over the past 10 years. We’ve
also created a Double Cross Mortini and are donating $1 from each of these cocktails sold to Birdies for the Brave, a non-profit organization that supports military home front groups that provide critical programs and services for wounded warriors and military families.
For the beer connoisseur, we’re offering vintage beers and ultra premium crafts, trappists and lambics, including Lindemans Raspberry Lambic (Belgium), Fuller’s 2010 Vintage Ale (England) and Paulaner Hefe Weizen (Germany). Also new to our beer list is the Orval Trappist Ale (Belgium), considered by many to be one of the world’s finest beers.
If you’re a wine enthusiast or more of a casual sipper, we’ve expanded our Wine by the Glass menu to include value-driven, rare vintages and sweet wines. Look for Morton’s “Rare Red” and “Well-Done White” selections for our best valued wines on the menu. I’ll begin highlighting our new Wine by the Glass selections starting in next week’s issue of ‘Wine Wednesday!’
(Most of these options are available at our U.S. locations, so make sure to contact your preferred Morton’s to learn more about their wine and spirit offerings.)
Morton's Sommelier Team
To further enhance our wine and spirit program, I’m also extremely proud to announce the launch of our first-ever national Sommelier Team! This team is headed by Certified Sommelier Sara Fasolino and myself and is comprised of 12 handpicked and passionate Morton’s Sommelier’s who have passed the first level test of the Court of Master Sommeliers. (They were selected from the more than 100 Morton’s Sommeliers we have on staff throughout the company.) The Sommelier Team will support and execute our beverage training throughout the company, host special “edutainment” events in the restaurants, such as Morton’s Master Classes, and provide our guests with the highest level of hospitality and service as they navigate our wine and spirit selections. We’d love to introduce this team of incredible men and women to all our guests, so we’ll soon be launching a ‘Sommelier Series’ on our blog that features their top picks and wine tips.
While Morton’s is known for offering ‘the best steak anywhere,’ I’m so excited to also offer a top-notch beverage program that truly offers something for everyone. But our work is never done! My team and I will continue to raise the bar on our wine and spirit selections, so stay tuned for updates, additions and enhancements!
Cheers!
Tylor Field, III
V.P. of Wine and Spirits
Morton’s The Steakhouse
Celebrate Mother’s Day with Morton’s!
0
Morton's Mother's Day Cocktail
We’re getting ready to celebrate a very special holiday next month…Mother’s Day! While it can be difficult to think of the perfect gift that tells her how much she means to you, consider giving her an experience instead of something that comes in a box. Spending time with her will be more memorable and more meaningful, and we’d be honored if you chose to take her to Morton’s on Mother’s Day.
We’re offering a special menu that’s available only on Sunday, May 8. (Our full dinner menu is also available.) The three-course menu is $59 per person,* and you can click here for more details.
To make the meal complete, we’re also offering a special Mother’s Day cocktail called the Red Velvet. This cocktail is a sparkling and refreshing blend of Chambord Liqueur, Lindemans Belgian Raspberry Lambic and Prosecco and is available on Sunday, May 8 for $14.
If you’re unable to join us at Morton’s, we’d like to provide you with the recipe for our signature Filet Oskar (it’s one of the entrée selections from the Mother’s Day menu). Try this at home, give mom the night off and treat her to the best!
Morton's Filet Oskar
Filet Oskar
(Serves 4)
10 ounces Filet Mignon
2 spears Asparagus, blanched
2 ounces Crab Meat
3 ounces Béarnaise Sauce
1 pinch Fesh Parsley, chopped
- Grill or broil the steak to desired temperature.
- Select 2 asparagus spears of approximately the same size. Cut each spear in half and split lengthwise, trying to ensure that the pieces are approximately the same size.
- While filet is cooking, place asparagus and crabmeat in a single layer in a pie tin or on a cookie sheet. Heat thoroughly in a 400º oven for approximately 8-10 minutes.
- When the filet is cooked, remove it from the broiler or grill and slice it in half, against the grain, and place each half on a plate.
- Remove the crab meat and asparagus from the oven and place the four pieces of asparagus halves on top of each filet half to form a squared off “#”design for the crab to rest on. Place asparagus carefully so that it will support the crabmeat.
- Place 1 ounce of crabmeat on top of asparagus on each filet half.
- Pour 1-½ ounces Béarnaise Sauce over top of each filet half and garnish with a sprinkle of fresh chopped parsley.
Sauce Beurre Blanc
(Serves 4)
1 Tbsp. Clarified Butter
2 Tbsp. Chopped Shallots
1/4 cup White Wine
1/2 cup Whipping Cream
1/2 lb. Whole Unsalted Soft Butter
1/2 tsp. Fresh Lemon Juice
Salt to taste
White Pepper to taste
1. Sauté shallots in butter until soft.
2. Add white wine.
3. Bring to a boil and reduce heat.
4. Add whipping cream and again reduce heat (slightly).
5. Gradually and slowly whip in the soft butter with a wire whip, thoroughly mixing before adding more butter. Do not allow mixture to boil once you begin adding the butter.
6. When all butter is mixed in well, remove sauce form heat. Whip mixture vigorously and strain shallots from the sauce.
7. Season sauce with salt and pepper. Add in lemon juice.
8. Before serving keep sauce in a warm place. Do not reheat the sauce because it will break.
Whether you’re celebrating Mother’s Day at home or at Morton’s, we wish her an evening where she feels truly appreciated for all she does.
Click here to view Morton’s locations or to make a reservation.
April Showers Bring…BBQs!
2As we slowly transition between the seasons, it’s time to dust off the grill and enjoy some of those meals that require warmer weather. So for today’s Fish Friday, we’re featuring Mixed Grill Brochette. This is a great recipe that can be modified to include most any mix of seafood, meat and vegetables. The version we’re sharing features a classic mix but can also be prepared using just shrimp.
Mixed Grill Brochette
(Serves 4)
8 oz. Skinless chicken breast, cut into twelve pieces
8 Large Shrimp
1 large Red Pepper, blanched and cut into eight 1 ½” x 1 ½” pieces
1 large Green Pepper, blanched and cut into eight 1 ½” x 1 ½” pieces
1 large Onion, blanched and cut into sixteen 1 ½” x 1 ½” pieces
12 medium Mushrooms, blanched
2 cups White Rice
4 Roma Tomatoes, cut in half
Salt and pepper to taste
Oil to coat
- On a skewer, place one each in following order: Mushroom, chicken, onion, red pepper, shrimp, onion, green pepper, chicken, mushroom, onion, red pepper, shrimp, onion, green pepper, chicken, mushroom. Repeat for all four skewers.
- Season the prepared brochette with seasoning salt and pepper, then brush brochette with oil.
- Place brochette on grill for approximately 3-4 minutes, turn over and cook for approximately another 3-4 minutes.
- Heat tomatoes on grill for about one minute.
- To serve, place rice in the center of an oval plate. Place brochette down center of the plate on top of rice. Remove the skewer.
- Ladle Beurre Blanc Sauce around the brochette (see recipe below).
- Place tomatoes on both ends of brochette.
Sauce Beurre Blanc
(Serves 4)
1 Tbsp. Clarified Butter
2 Tbsp. Chopped Shallots
1/4 cup White Wine
1/2 cup Whipping Cream
1/2 lb. Whole Unsalted Soft Butter
1/2 tsp. Fresh Lemon Juice
Salt to taste
White Pepper to taste
- Sauté shallots in butter until soft.
- Add white wine.
- Bring to a boil and reduce heat.
- Add whipping cream and again reduce heat (slightly).
- Gradually and slowly whip in the soft butter with a wire whip, thoroughly mixing before adding more butter. Do not allow mixture to boil once you begin adding the butter.
- When all butter is mixed in well, remove sauce form heat. Whip mixture vigorously and strain shallots from the sauce.
- Season sauce with salt and pepper. Add in lemon juice.
- Before serving keep sauce in a warm place. Do not reheat the sauce because it will break.
Whatever ingredients you use for your version of a grilled brochette, I hope it’s a satisfying way to usher in the new grilling season! Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
Hands Down, It’s A Superb Wine!
42 years ago
We always strive to create a reputable, unique and diverse wine list and update it twice a year. Earlier this month, we launched a new ‘Wine by the Glass’ program and have some great new offerings for our guests! For this week’s ‘Wine Wednesday,’ I’m featuring one of our top sellers off the new list, Stag’s Leap Wine Cellars, “Hands of Time,” Napa, 2008.
THE STORY
Stag’s Leap Wine Cellars history dates to 1970, and their 1973 S.L.V. Cabernet Sauvignon won the famed “1976 Judgment of Paris“ and kick-started the revolution of Napa Valley Cabernets.
“Hands of Time” pays homage to the winemakers who have mentored others and have had a “Hand” in shaping the wines. Plaster molds of all these hands adorn the walls of the winemaking facility, which were molded during a gathering that was held at the winery in February 2003.
The Stags Leap District was the first appellation to be designated an AVA based on the unique terroir characteristics of its soil. The soils of this region include loam and clay sediments from the Napa River and volcanic soil deposits left over from erosion of the Vaca Mountains. Like many Napa Valley AVAs, Stag’s Leap Wine District is particularly known for its Cabernet Sauvignon.
“Hands of Time” is a rich wine with blackberry and currant flavors. It’s medium to full-bodied with well integrated tannins. (The Stags Leap Wine District is also known for softer tannins as compared to other regions of Napa.)
MORTON’S FOOD PAIRING
This wine is mostly Cabernet (for structure and tannin) but has a hefty portion of Merlot (46%) for ripeness and a touch of Syrah (3%) for softness, making it a perfect pairing for our richer steaks. It can even handle some spicier sauces.
That said, here’s a link to our Cajun Ribeye recipe in case you want to try this pairing at home! Scroll past the Q&A section, (which has some great information as we gear up for grilling season!) to find the recipe. Otherwise, we’d be honored to host you at Morton’s if you’d like us to do the work for you. Stop by your preferred location to sample our new ‘Wine by the Glass’ list and enjoy “Hands of Time” or another one of our selections.
Cheers!
Tylor Field, III
V.P. of Wine and Spirits
Morton’s The Steakhouse
A “Homerun” Recipe in Honor of a Legend
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As another baseball season gets underway, we thought it would be appropriate for today’s Friday Fish recipe to feature “Willie Randolph’s Favorite Crab Cake “BLT” Sandwich with Dill-Caper Sauce.” Former New York Yankee All-Star second baseman and former manager of the New York Mets, Willie Randolph, is a good friend of Morton’s—he and his wife dine regularly at our restaurant in Hackensack.
This recipe is featured in Morton’s The Cookbook, and it’s described as a “delicious twist on a conventional BLT, adding a crab cake to the expected ingredients and turning a rather pedestrian sandwich into a feast!” You can buy fresh crab cakes from a local fish market or you can usually buy them frozen, too.
Sauce
Serves 4
¼ cup sour cream
¼ cup mayonnaise
1 teaspoon Dijon mustard
1½ teaspoons finely minced fresh dill
1½ teaspoons drained, finely minced capers
1 teaspoon fresh lemon juice
Pinch of Old Bay seasoning
- In a small mixing bowl, whisk together the sour cream, mayonnaise, and mustard.
- Add the dill, capers, lemon juice, and Old Bay and whisk until fully incorporated.
- Cover and refrigerate any extra sauce for up to 5 days. (The sauce is great on the sandwich and other foods as well, such as salads, cold meats and steamed vegetables. You only need about ½ cup for these sandwiches, but our recipe makes a little more—you will be glad to have the leftovers!)
Morton's Crab Cake Sandwich
Sandwich
Serves 4
8 slices bacon
4 uncooked crab cakes
¾ cup Clarified Butter
8 slices home-style bread
8 leaves iceberg lettuce
8 slices tomato
- Preheat the oven to 500ºF.
- In a skillet, cook the bacon over medium heat until nearly crisp but not too firm, 2 to 3 minutes. Drain on paper towels and set aside.
- Using a fork, gently flatten the crab cakes so that they will cover most of the bread.
- Pour the clarified butter into a large, oven-safe skillet and arrange the crab cakes in the butter. Bake for about 3 minutes, turn the crab cakes, and cook for 2 minutes longer until heated through and browned.
- Meanwhile, toast the bread in the toaster until golden brown. Spread about 1 tablespoon of sauce on each slice of bread
- Remove the crab cakes from the oven, lift them from the skillet and set aside.
- Turn on the broiler.
- Lay the bacon strips in the skillet and slide the skillet under the broiler. Broil for about 1 minute to reheat and crisp up.
- Lay 2 leaves of lettuce on top of 4 slices of bread.
- Top each with a crab cake and 2 tomato slices.
- Crisscross the bacon strips on top of the tomatoes.
- Top with the remaining slices of bread, press down gently, cut in half and serve.
This is a great recipe if you’re entertaining guests in your home. You could make them yourself or get them To Go! We also offer a smaller version of these sandwiches on our Bar Bites menu. Stop by and enjoy a bite in the bar for only $6 or $7 during select hours!
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse