Recipes
Taking it Beyond a Tailgater
03 months ago
We’re concluding our ‘Football and Fridays’ series leading up to this weekend’s Super Bowl with a more sophisticated recipe for your football fans…our Seared Sesame-Crusted Tuna with Soy-Ginger Sauce. For this, we have Troy Aikman to thank!
Aikman, Dallas Cowboy superstar and Hall of Fame quarterback, is regarded as one of the greatest NFL quarterbacks of all time. He led his team to three Super Bowl victories. He also knows a great seafood dish when he tries one! This tuna is one of his favorites.
Serves 6
Soy-Ginger Sauce
¾ cup soy sauce
½ cup white rice vinegar
1 Tbsp. sesame oil
1 ½ tsp. minced peeled fresh ginger
1 ½ tsp. finely minced garlic
1 tsp. crushed red pepper flakes
Seared Sesame-Crusted Tuna
Six 10-ounce tuna steaks, each about 1 inch thick
¼ cup white sesame seeds
¼ cup black sesame seeds
Kosher salt and freshly ground black pepper
½ cup sesame oil
2 tsp. wasabi paste
1 lemon, quartered
4 sprigs flat-leaf parsley
To make the sauce:
- Whisk together the soy sauce, vinegar and sesame oil.
- Add the ginger, garlic and pepper flakes and stir to mix.
- Set aside.
To cook the tuna:
- In a shallow dish large enough to hold a tuna steak, mix together the white and black sesame seeds. Season both sides of the tuna steaks with salt and pepper.
- One at a time, put the tuna steaks in the sesame seeds, pressing them into the fish to adhere. Turn the steak over and press the seeds into the other side to distribute evenly.
- In a large sauté pan, heat the oil over medium-high heat. When the oil is hot, sear the tuna steaks for about 1 minute on each side. Using tongs, hold the tuna upright to brown the edges in the hot oil and until the tuna steaks are medium-rare. For more well-done tuna, increase the cooking time by 30 to 60 seconds on each side.
- Lay a tuna steak on each of the 4 serving plates. Spread a little wasabi paste on each lemon quarter.
- Garnish with a lemon quarter and parsley sprig. Serve the sauce on the side.
Whether you go the more traditional route and serve potato skins and chili, or if you’re feeling a little more fancy and serve this tuna dish, I hope you’re able to enjoy good food, good friends and some good football. May the best team win!
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered! Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option! (Hours and participation vary by location.)
A Secret No More!
43 months ago
- Klaus Fritsch and Arnie Morton, circa 1978
For Klaus Fritsch and Arnie Morton to start the Morton’s concept in 1978, you know they had to be pretty intelligent guys. Today, Klaus is sharing more of his wisdom…and his recipe for chili! We’re continuing our ‘Fridays and Football’ series leading up to the Super Bowl with a little bit of comfort food that will be perfect for your football party. Not only is it delicious, but it’s something you can make in advance, leaving you with more time to spend on the couch and with your fellow fans!
Klaus’ Secret Chili
Makes 1 ½ gallons
4 Tbls. Salad Oil
4 cups Spanish Onions, ¼ inch dice
6 Tbls. Garlic, minced
3 lbs Boneless, Chuck roast, trimmed of fat and silver skin, ¼ inch dice
8 Tbls. Chili Powder
2 Tbls. Ground Cumin
1 Tbls. Salt
2 tsps. Black Pepper, ground
2 cups Water
2 Tbls. Beef Base
4 cans Diced Tomatoes, Hunts, 14.5 oz. can with juice
4 cans Chili Beans, Bush, in hot sauce, 16 oz. cans
2 cans Tomato Sauce, Hunts, 8 oz. can
1. Place stock pot on burner over med-low heat. Add salad oil to the stock pot. Add onion and minced garlic. Cook over medium low heat for approx.8 minutes until onions start to soften. Add diced chuck roast and cook for 5 minutes while continuing to stir.
2. Add chili powder, ground cumin, salt and ground black pepper. Mixed thoroughly and cook for another 1 1/2 minutes.
3. Add water, beef base, diced tomatoes, chili beans, bay leaves and tomato sauce. Mix together thoroughly.
4. Reduce heat to low and slowly, very slowly, simmer for 2 hours, stirring frequently so chili does not burn on the bottom of the pot.
5. Adjust chili’s thickness with water if necessary. Remove bay leaves from the chili.
6. Place finished chili in a storage container and let stand 24 hours in the cooler before reheating and serving.
Check back with us next Friday, when we’re going to share one of Troy Aikman’s favorite recipes. He’s “keeping it classy” with Seared Sesame Crusted Tuna…perfect for your more sophisticated football fans!
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered! Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option! (Hours and participation vary by location.)
Potato Skins and Pig Skins!
03 months ago
If you’re gearing up to host a party for the mother of all football games on Sunday, February 5, chances are you’ll need to feed your fans! For the next three Fridays, we’ll post ‘Football and Fridays,’ when we’ll share a recipe that will be a welcome addition to your buffet table. Think finger food…comfort food…quintessential football food!
We’ll start with potato skins, a recipe from Morton’s Steak Bible and one that used to be on our dinner menu. When done right, these are outstanding. The trick is to use large potatoes, so you have enough skin to work with, and to leave just the right amount of potato flesh on the skins. These turn out crisp and tasty and can be served as they come from the oven or with sour cream, chopped bacon, minced onions and shredded Cheddar – or your favorite filling.
Morton’s Potato Skins
Serves 6
6 large russet potatoes (each 8 to 10 ounces)
3 tablespoons unsalted butter, melted
Salt and freshly ground white pepper
Chopped fresh curly-leaf parsley, for garnish
1. Preheat the oven to 400 F.
2. Scrub the potatoes and prick them in several places with a fork. Lay on the center rack of the oven and bake for 1 hour to 1 hour and 20 minutes or until the potatoes are cooked through and feel tender when pierced with a small sharp knife. Remove from the oven and set aside to cool.
3. Increase the oven temperature to 450 F.
4. When the fully cooked potatoes are cool enough to handle, cut each in half lengthwise. Scoop out most of the flesh, leaving about 1/8 inch. Err on the side of a little too much potato flesh, if you must. Reserve the removed potato flesh for another use.
5. Lightly brush the melted butter on the outside of the potato skins and drizzle the rest inside the potatoes. Season to taste with salt and pepper. Transfer the potato skins to a baking sheet and bake for 10 to 15 minutes, or until crisp and lightly browned. Garnish with parsley.
This should be a fan favorite. And if it’s not, you must be watching the wrong sport! Tune in next Friday for Klaus’ Secret Chili recipe!
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered! Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option! (Hours and participation vary by location.)
The Secrets Behind an Italian-American Christmas Feast
05 months ago
We continue our “Hosting for the Holidays” series with the secrets of Chef Joe Raila’s Christmas Eve feast. Our Executive Chef from Morton’s in Brooklyn shares his family’s vault of recipes for a delicious traditional Italian-American meal.
Happy holidays to all!!! I love Christmas time! The countless hours at work, cold weather, long lines at the malls, extra heavy traffic and high balances on the credit cards…
Err, I mean, it’s the time for giving, family, and most of all, for cooking the special meals that are only prepared this time of the year.
Most of you know I am from an Italian American family. Well, Joe Raiola from Brooklyn…what else would I be?!?! OHHEHHOHH. Okay, enough fooling around. Let’s get to it.
My family always has a fish feast for Christmas Eve. Yes, “the seven fishes.” (This tradition started in southern Italy and is also known as the Vigil, representing the celebration of the wait for the birth of baby Jesus. The fish was eaten on this day because it’s a holy day, and most Roman Catholics don’t eat meat or dairy on some of the holy days.) So, after long conversation with my oldest Aunt Lucille, she finally broke down and gave me some of our old family tips, secrets and recipes. She is the oldest in our family and has been cooking Christmas dinner the longest, so who better to ask?
Truthfully, there aren’t really any “recipes” per se. Aunt Lucille instead uses the “pinch of this, pinch of that” method. The most important thing I learned from her was the techniques on how to cook this meal…not necessarily following an exact recipe. This is what separates the good food from the really good food. If you follow theses recipes, and tips!, you’ll give your guests some lasting, and delicious memories of your Christmas celebration. Here we go….
Christmas Eve at the Raiola’s
Shrimp Oreganata, Seafood Salad, Lobster FraDiavlo,
and Homemade Zeppolies with Madera and Chocolate
Seafood Salad
Yields 8 portions
Ingredients
8 oz. carrots, roughly chopped
8 oz. celery, roughly chopped
1 large onion, roughly chopped
6 cloves garlic
6 bay leaves
3 Tbsp. salt
1 1/2 lbs. conk meat
2 lbs. squid (calamari) tubes and tentacles, cleaned
1 ½ lbs. jumbo shrimp (16-20 count), peeled and deveined
1 octopus, 6 to 8 lbs.
10 cloves of garlic
2 cups celery, small dice
½ tsp. crushed red pepper flakes
2 Tbsp. fresh parsley, chopped
1 cup “flavorful water”
½ cup extra virgin olive oil
4 lemons, juiced
Salt
Black pepper
- A day before you plan to serve this, add the first 6 ingredients to a gallon and a half of water and let simmer until the vegetables are soft (about an hour.)
- In the meantime, slice the squid into ¼ inch rings and pull the long tentacles off the heads. Separate the legs from the rings.
- After the veggies are soft, strain the liquid and return it back to the stove and bring it to a rolling boil. Drop the squid rings in and cook for anywhere from 1 to 5 minutes. You want them just cooked. (The only way to check is to taste a piece, and it shouldn’t be raw or too chewy.)
- When they’re ready, immediately put them into iced water to stop the cooking process. Do the same for the tentacles, although they might need to cook for another minute. TIP: Timing on this is everything!!! If you cook them too long, you will make squid gummy.
- Next add the shrimp. They are usually just about done when the water returns to a boil. Again you want them just cooked. Check to see that they’re white all the way through. Immediately put them in the ice water until cold. Same deal, overcooked = shrimp gum = no good.
- When the water comes back up to a boil, add the conk and the octopus. Bring it to a simmer and cook the conk about 45 minutes. Let it cool and slice it as thin as possible, because it can be very chewy if sliced too thick. The octopus is going to take a little longer. You’ll know it’s ready when it’s about 1/3rd of its original size and the legs are soft enough to pull apart.
- Save a cup of the boiling liquid, the “flavorful water.” (That’s what it’s called in my house. The French call it a “court bouillon.”)
- My aunt only uses the legs of the octopus, leaving the suction cups on, and throws the rest out. Slice the legs into ¼ inch thick rings.
- Put all the seafood in a bowl and toss with the celery, parsley, red pepper, flavorful water and olive oil.
- Refrigerate overnight and season it with lemon juice, salt and black pepper when you’re ready to serve it. Oh, and tell your guests to watch out for the whole garlic cloves!
Shrimp Oreganata
Yields 8 portions
Ingredients
2 lbs. jumbo shrimp, (16/20 count), peeled and deveined
3 cups plain breadcrumbs
1 Tbsp. dried oregano
1 tsp. fresh garlic, minced
1 tsp. black pepper
2 Tbsp. fresh parsley, chopped fine
2 tsp. salt
1 tsp. paprika
3 oz. extra virgin oil
¼ cup white wine (whatever you have is fine)
- In a bowl, mix all the ingredients but the shrimp. Make sure there are no garlic lumps. Set aside.
- Arrange the shrimp on a baking pan. TIP: My aunt says not to grease the pan, because they come out better that way.
- Pack the bread crumbs over the shrimp.
- Bake them in at 350F oven for 30 minutes or so.
- Serve with lemons.
Lobster FraDiavlo
Yields 8 portions
Ingredients
2 2 lb. lobsters
1 cup white onion, minced
12 cups canned crushed tomatoes (I like Red Pack brand)
2 bay leaves
1 cup broth
4 Tbsp. extra virgin olive oil
1 Tbsp. fresh garlic, minced
2 dozen little neck clams, rinsed
12 dozen. Mussels, cleaned
1 ½ cups white wine (whatever you have)
1 Tbsp. crushed red pepper flakes
3 Tbsp. fresh basil leaves, sliced thin
2 Tbsp. fresh parsley, chopped
2 oz. unsalted butter
2 lbs. linguine
- Put two cups of water in a really large pot and bring to a boil.
- Now add the two lobsters and cover them. Let them steam for 3 minutes.
- Set lobsters aside and save the broth.
- When the lobsters are cold, split them in half with a really sharp knife, right down the middle. Now clean out the cavity and crack the claws with the back of the knife. Set aside.
- In a medium pot, sauté the onions over medium heat, with the two tablespoons of oil, until soft. Then add the tomatoes and the steaming liquid and let it simmer for 10 minutes.
- Meanwhile, bring another large pot of salted water to a boil for the linguine.
- Now in your largest sauté pan, put the rest of the olive oil, garlic and clams on the stove over high heat to brown. When the garlic is browned, place the lobsters cut side up.
- De-glaze with the white wine and add the mussels, red pepper and tomato sauce. Cover and simmer for about 5 minutes.
- Let’s add the linguine to the boiling water, stirring often to prevent it from sticking. Let it boil for about 9 minutes for perfect al dente pasta.
- Pull the clams and mussels out of the pan as they start to open. The lobsters should be done when the last clam comes out.
- Strain the linguine, add it to the sauce and finish it with the basil, parsley, butter, salt and pepper.
- Arrange beautifully on a platter and indulge!!!
Homemade Zeppoles with Chocolate and Madera Sauce
Yields 8 portions
Ingredients
2 vanilla beans, split
2 cups water
½ cup sugar
8 oz. unsalted butter
½ tsp. salt
2 cups all-purpose flour
8 eggs
3 cups canola oil, for frying
8 oz. milk chocolate
¼ cup heavy cream
2 cups Madera wine
1 brown paper bag
Powdered sugar
- In a medium sauce pot, combine vanilla bean, water, salt and sugar over medium heat.
- When the butter is melted, add the flour and stir continuously until the mix forms a ball. Transfer the dough into a bowl and add 1 egg at a time. Don’t add the next egg until the first one is completely mixed in.
- In a medium sauce pot, add the oil over medium heat. I like to fry at 350F. TIP: If you don’t have a thermometer, you can test the oil by putting a small piece of the dough in it. It should start to fry right away.
- While you’re waiting for your oil to get hot, melt the chocolate, cream and Madera over a double boiler.
- When your oil is ready, carefully drop about 2 tablespoons of the dough into the oil. TIP: Don’t overcrowd the oil with too many zeppoles at once. This will cause the oil to drop in temperature.
- Fry for about 3 minutes on each side, and then put them in the brown bag.
- When they are all done, arrange them on a platter, drizzle the melted chocolate sauce over them and finish with lots of powdered sugar.
So if your traditional Christmas Eve dinner doesn’t include any fish, perhaps this is a great time to try a recipe or two. I want to thank my aunt for giving up some of our family tips and tricks. And I want to wish all of you a wonderful and safe holiday season. Thanks for your support and following. Enjoy!!!
Joe Raiola
Executive Chef
Morton’s The Steakhouse in Brooklyn
Celebrating the End of Prohibition
05 months ago
Did you know today is Repeal Day? Do you know what Repeal Day celebrates? If this is a new term for you, allow me to explain!
As stated on RepealDay.org, it’s recognized every year on December 5th, “when the last state in the U.S. ratified the 21st Amendment, repealing Prohibition and restoring the American right to a celebratory drink.”
And because of this chapter of our history, there are 3 categories of classic cocktails: “Pre-Prohibition,” “Prohibition Era,” and “Post-Prohibition,” most of which have very interesting stories surrounding them, and many of which are very different from what we know them as today.
The super geeky thing that I find interesting is that the quality of the alcohol available during Prohibition was lower. So if you look at the pre-prohibition cocktails, they are pretty clean and stick to the classic cocktail recipe…which is any spirit mixed with water, bitters and sugar. During and after Prohibition, the recipes get a little sweeter. My theory for this is the alcohol had to be hidden a little more because of its poor quality. I also have a theory that Prohibition, combined with the subsequent war and depression (which all kind of overlapped), affected our palates as a culture. But that’s an argument for a different day…
For now, let’s focus on the different cocktails before, during and after Prohibiton, most of which are still very popular.
Pre-Prohibition:
Aviation 1910-1920
Collins 1820-1830
Gimlet 1890-1900
Gin Fizz 1870-1880
Manhattan 1870-1880
Mint Julep 1790-1800
Negroni 1910-1920
Rob Roy 1890-1900
Sazerac 1870-1880
Stinger 1890-1900
Whiskey Sour 1850-1860
Daiquiri 1900-1910
The Daiquiri was the first classic straight-up cocktail to be invented outside of the U.S. It’s Cuban in origin and named after a coastal town. The version we are used to today is quite a stretch from the original.
1 1/2 oz Rum
3/4 oz Simple Syrup
3/4 oz Lime Juice
Shake all ingredients with ice and strain into a cocktail glass.
Dry Martini 1890-1900
The Dry Martini is not the version we know today. The term “Martini” in today’s culture has been morphed into a general term for anything served in a martini glass. (The shaken Martini didn’t come into play until James Bond coined the phrase “Shaken…not stirred.” Being such a cool guy, Bond had to be a little different, right?)
1 1/2 ounces Beefeater London Dry Gin
1 1/2 ounces French Dry Vermouth
1-2 dashes Orange Bitters
Stir (not shake) all ingredients with ice and twist orange or lemon peel over the top
Old Fashioned 1800-1810
The old-fashioned Old Fashioned marked the change in the traditional cocktail.
2 oz Bourbon or Rye
3 dashes bitters
1 tsp sugar
1 lemon peel
Splash water or soda
Muddle the sugar and bitters with the soda (or water) until the sugar dissolves. Add Bourbon and ice. Stir and garnish with a lemon peel
Old Fashioned (muddled) 1910-1920
This is the version we know today.
2 ounces Bourbon or Rye
3 dashes bitters
1 tsp sugar
2 orange slices
2 maraschino cherries
Splash water or soda
Muddle the bitters, sugar, one cherry, one orange and a splash soda. Remove orange rind. Add bourbon, ice and soda (or water). Garnish with orange slice and cherry.
Prohibition Era:
Bloody Mary 1920-1930
Mojito 1920-1930
Pisco Sour 1920-1930
Sidecar 1920-1930
Blood and Sand 1920-1930
This was created to help promote the 1922 Rudolph Valentino movie, “Blood and Sand.” To read the recipe makes you cringe a little, but I promise it is delicious and tastes like fruit punch.
3/4 oz Chivas
3/4 oz Cherry Herring (or cherry brandy)
3/4 oz Italian Sweet Vermouth
3/4 oz Fresh Squeezed Orange Juice
Pour all ingredients into a shaker over ice and strain into a cocktail glass. Garnish with an orange peel.
Post Prohibition:
Caipiriniha 1930-1940
Cosmopolitan 1980-1990
Irish Coffee 1940-1950
Mai Tai 1940-1950
Margarita 1930-1940
Classic Extra Dry Martini 1950-1960
Bellini 1940-1950
Created at Harry’s American Bar in Venice, this is a great summer drink that can be easily changed up.
1/12 ounces white peach puree
4 oz Champagne
Put peach puree in mixing glass without ice. Slowly pour in Champagne while gently stirring to incorporate puree. Strain into Champagne Flute and float 1/2 ounce peach liqueur on top.
RepealDay.org encourages us to recognize the holiday and reminds us, “There are no outfits to buy, costumes to rent, rivers to dye green. Simply celebrate the day by stopping by your local bar, tavern, saloon, winery, distillery, or brewhouse and having a drink. Pick up a six-pack on your way home from work. Split a bottle of wine with a loved one. Buy a shot for a stranger. Just do it because you can.”
You don’t have to ask me twice! I’ll gladly raise a glass to recognize Repeal Day!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Affordable and Easy Holiday Cocktails
45 months ago
We continue our “Hosting for the Holidays” series with some tips from our Beverage Manager and Certified Sommelier/Mixologist, Sara Fasolino. Next Tuesday, we’ll feature another holiday recipe idea from Chef Joe Raiola.
For holiday libations, there are two things to keep in mind: cost and time.
I was talking to my sister the other day, and we were commiserating about how expensive it can be to entertain during the holidays…especially now. Both food and beverage costs have increased quite a bit, so I could talk for days about super high-end, expensive, hard-to-find “wow” items. Or I can dig a little deeper and talk about something accessible and easy to find, something that’s more of a budget-worthy “wow.” Aren’t those usually the best anyway? And when we’re talking time, who wants to man (or woman) a bar all night and be bartender…besides me, of course. The easiest thing to do is have something self-serve so you don’t have to keep an eye on peoples’ drinks all night. As the host, you have enough to worry about.
So, what can we do to make things inexpensive and easy? Plan and prep. With just a few ingredients, you can create several different cocktails…something for everyone…and make it a great party.
Punches are always a great option, because they are easy to make and are self-serve. Keep in mind when you are mixing alcohol with a bunch of other ingredients that you don’t necessarily have to use the super high-end stuff. Also keep in mind that you should prepare for 1-2 drinks per person, per hour.
Holiday Punch
This recipe serves 15 – 20, so you can adjust the quantities to suit your needs. If you want to make a non-alcoholic version for guests and kids, just omit the Bourbon…and make sure the punch bowls are labeled clearly!
1 gallon Apple Cider
6 Star Anise
6 cnnamon sticks (plus garnish)
6 cloves
1 zest of orange peel
32 ounces bourbon (such as Maker’s Mark)
- Combine cider, anise, cinnamon, clove and zest in a pot and simmer for 30-40 minutes.
- Strain into punch bowl, add bourbon and serve warm or over ice.
Egg Nog
This recipe also serves about 15-20 and is meant to be used in one day. This is a cooked version, just in case you are nervous about eating raw eggs.
6 eggs, separated
3/4 cup sugar
1 quart milk
1 pint cream
16 ounces bourbon
Grated nutmeg
- Beat the yolks until they are light in color and gradually mix in 1/2 cup of the sugar.
- Combine milk, cream and nutmeg in a saucepan and bring to a boil. Remove from heat and slowly add the yolks to the warm mixture, being careful to not add too quickly…or you’ll get scrambled eggs.
- Return to heat and bring to 160 F. Add bourbon and place in bowl in refrigerator to cool.
- While cooling, beat the egg whites with the remaining sugar until they form stiff peaks. Fold into the bourbon mixture, grate fresh nutmeg over the concoction and serve.
Pomegranate Prosecco Punch
This is a lighter option, in case your guests don’t want mixed cocktails or hard liquor. Prosecco is so popular right now, and you don’t need to spend very much to get a nice bottle. This recipe makes 12 drinks.
1 bottle Prosecco
2 cups orange juice
2 cups limeade
1 quart pomegranate juice
Orange slices
Pomegranate seeds
- Mix Prosecco, orange juice, limeade and pomegranate juice into a punch bowl.
- Add orange slices and pomegranate seeds for garnish.
- Serve in glasses over ice (don’t add ice to the punch bowl or you will water it down).
These three punches are all easy to make, and they won’t break your bank. And you may not even need to go out and buy each and every ingredient if you already have some of them for your holiday cooking. Not to mention the fact that no one goes to a party empty-handed these days, so you can ask your guests to bring locally-brewed seasonal beers or their favorite wine. The point is, you can mix it up AND not go over budget AND create cocktail “WOWs” for your guests!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
“Chopped” Champion Launches “Hosting for the Holidays” Series
06 months ago
Every Tuesday throughout the holiday season, we will feature a “Hosting for the Holidays” blog that offers professional tips and recipes from an Executive Chef, our Beverage Manager and Certified Sommelier/Mixologist or one of our Sales and Marketing Managers. Check back weekly to learn how to make in-home entertaining more memorable for you and your guests!
Today we’re launching the series with a focus on Thanksgiving Dinner, including incredible turkey, gravy, cranberry sauce and stuffing recipes from our Executive Chef at Morton’s in Brooklyn, Mr. Joe Raiola. Last year, he was crowned the champion of the Food Network’s Chopped competition!
The weather is changing, the leaves are falling and football is here! It’s also time for family with the holidays upon us. Thanksgiving is one of my favorites because it’s a holiday that all Americans can enjoy…no matter what your religious background is or where you’re from. I used to get together with my family every Thanksgiving at my Aunt’s house back in my “country,” Staten Island. We usually gather around 1pm, and the grazing starts around 2:30pm after a few glasses of wine and a few games of pool. We start with some appetizers, such as stuffed mushrooms, a salad and 17 loaves of bread.
My Aunt Fran cooks a wonderful Thanksgiving meal. The turkey is the main attraction, along with a plethora of side dishes such as stuffing, sweet potatoes, mashed potatoes, green bean casserole with the canned onions on the top, corn on the cob, just to name a few. After the first-round of feasting, my uncles usually fall asleep on the couch due to a tryptophan overdose. Three hours later, my aunt serves the stuffed artichokes…and we devour them. They’re a real treat, because this is the only time of year she makes them. Then we would end the day with a full buffet of homemade cakes and pies and coffee. One of my favorite parts of the meal is the fresh turkey and stuffing sandwich the next day.
Now that I’m older and have a beautiful family of my own, I do the cooking at my mother-in-law’s house. There aren’t as many of us, but the company is just as good. And the food (sorry, Aunt Franny!) may be better, because I’m in charge. I wanted to share with you my version of turkey and stuffing recipes, and I’m sure that if you follow them, you’ll end up with the juiciest turkey and most delicious stuffing you have ever had. Here we go…
Executive Chef Joe Raiola's Masterpiece!
Herb Roasted Turkey with Smoked Chicken
Yields 8 servings
Table salt for the brine
Water for the brine
6 ea. bay leaves
1 ea. 12-14 lb turkey fresh or defrosted
12 oz. unsalted butter, room temperature
1 Tbsp. fresh sage leaves chopped, save the stems
2 Tbsp. Italian parsley leaves, chopped, save the stems
2 Tbsp. fresh thyme, chopped, save the stems
2 Tbsp. fresh rosemary, save the stems
1 Tbsp. black pepper
2 tsp. salt
1 orange, quartered
The Tuesday morning before Thanksgiving…
- Take your turkey out and rinse it thoroughly. Pull out any undesirable parts, such as the neck and anything else the butcher thought you may have wanted. I like to cut off the wing tips as well.
- Then pat the turkey dry and put it back in the fridge.
- In a large pot, put two gallons of water, 5 tablespoons of table salt and the bay leaves and bring it to a boil. Then put than it in the refrigerator until it’s cool.
- Now place the turkey in a large pot or bucket, and add the liquid to the turkey–just enough to cover it–and put it back in the refrigerator. And voila! You are brining!!! The salt in the mixture is going to break down the proteins in the turkey and make it very tender and season it at the same time.
The day before Thanksgiving, Wednesday…
- Take your turkey out of the brine and pat it dry.
- Meanwhile, in a small bowl, mix the butter, fresh herbs, salt and pepper.
- With a small knife, make a one-inch hole in the inside of both of the thighs, next to the breast. Then use your hands to separate the skin from the breast as far back as you can.
- Now take the butter mixture and work it in between the skin and the meat of the turkey, getting as much as you can under the skin. Use any leftover butter inside the cavity and over the top of the turkey.
- Use the stems from the fresh herbs, and stuff them inside the cavity of the turkey as well as the orange.
- Using butchers twine, tie the legs close to the body of the turkey, and put it in the refrigerator for tomorrow. It’s one less thing you have to do in the morning!
Thanksgiving Day…
- In the morning, preheat your oven to 350F.
- Take the turkey out of the refrigerator about an hour before you put it in the oven.
- Roast the turkey on a wire rack in a large roasting pan for 3.5 hours, basting it every 20 minutes.
- Then turn the oven up to 500F and roast for another 30 minutes without basting.
- Place the turkey on the table to rest for about an hour before you carve.
- Take the juice from the pan and put it in a container, and cool it and save the pan as well. We will use that for the pan gravy.
The Finished Product!
Apple Cornbread Stuffing
1.5 cups celery, medium dice
1.5 cups white onion, medium dice
1.5 cups white mushrooms, quartered
1 cup carrots, small dice
1 lb. smoked chicken and apple sausage, medium dice
2 Tbsp. canola oil
1 Tbsp. fresh thyme, chopped
2 Tbsp. fresh sage, chopped
2 Tbsp. Italian parsley, chopped
3 lbs. cornbread, large dice (its better to make your own if you can)
3 cups quality chicken stock
6 oz. unsalted butter
Again this is something that you can do the day before as well…
- Sauté the first four ingredients over medium heat with about a tablespoon of oil until soft but not mushy.
- In a separate sauté pan, brown the diced chicken sausage over medium high heat.
- In a big bowl add the cornbread, fresh herbs, chicken stock, sausage and vegetables. Now very gently fold everything together (it’s ok if the cornbread falls apart.)
- Melt the butter and add it to the mixture. If it looks dry, you can add more stock.
- Put the mixture in a greased pan, cover and put it in the refrigerator until Thanksgiving Day. Take the stuffing out of the refrigerator an hour before you plan on baking it.
- Bake it in the oven at 375F for 45 minutes then finish it uncovered for about another 15 minutes.
Autumn Cranberry Sauce
12 oz. fresh cranberries
2 ea. bay leaves
2 ea. whole star anise
3 oz. brown sugar
1 cup orange juice
½ tsp. ground cinnamon
On Thursday morning…
- In a medium sauce pot, add all the ingredients together.
- Simmer for about 15 minutes or until the cranberries start to breakdown and become soft. That’s it! Simple, right?
Aunt Pan’s Gravy
4 Tbsp. flour
2 Tbsp. turkey grease
1 cup turkey “jelly”
3 cups of water
This should be the last thing you do before serving your awesome Thanksgiving feast…
- Take the turkey dripping out of the cooler. By this time the fat should have solidified on the top of the container. Take about 2 tablespoons of it and add it to the roasting pan. Throw the rest out. What you should have left is this intensified, thick turkey “jelly”.
- Put the roasting pan directly over a burner on medium heat and add the flour to the pan with the grease. Let that cook about a minute then add the turkey jelly and about 2 cups of water. This should become nice and thick after it comes up to a simmer.
- Check the seasoning and add more water or salt if you thing it needs it.
- Strain the sauce through a fine mesh strainer and serve!
So this is a part of my new traditional Thanksgiving dinner. I usually only like to make 2 or three side dishes along with the stuffing. Everything else is just overkill. I hope you give some or all of these recipes a shot and Happy Holidays!!!!!
Joe Raiola
Executive Chef
Morton’s The Steakhouse in Brooklyn
Check back for next Tuesday’s “Hosting for the Holidays” when we feature in-home entertaining tips from Kim O’Donnell, the Sales and Marketing Manager for Morton’s in White Plains. Until then, we’d love to hear about some of your traditional Thanksgiving recipes! Do you plan on adding any of Chef Raiola’s recipes to your Thanksgiving line-up?
Cheers to Morton’s Sparkling Cinnamon Apple Cocktail!
46 months ago
It’s that time of year when one holiday bleeds right into another. And if you’re anything like me, you’re still looking at the various pumpkins, decorative witches and cobwebs that are hanging throughout your house. (Not to mention, snacking on the Halloween loot that you or your kid scored.) Regardless, I wanted to use this week’s issue of “Wine Wednesday” to feature our new holiday cocktail…the Sparkling Cinnamon Apple!
Sara Fasolino, my colleague and Certified Sommelier/Mixologist, and I came up with this refreshing concoction that all our U.S. Morton’s locations are serving throughout the holiday season. It’s festive, it’s fun, and it’s delicious. While we’d love to create one for you at the restaurant, we anticipate that our guests may want to try this at home when the mood strikes. You may have to buy a couple of the ingredients, but trust me…it will be worth it!
The Sparkling Cinnamon Apple at Morton's
Sparkling Cinnamon Apple Cocktail
4 ounces Lunetta Prosecco
2 ounces Lindemans Pomme (Green Apple) Lambic
½ ounce Monin Honey Syrup
2 ounces hand shaken whipped cream
- Dip rim of champagne flute into honey syrup and then into cinnamon sugar to rim the glass.
- Pour honey syrup, Prosecco and lambic into a shaker over ice.
- Stir with spoon 10 times.
- Strain into champagne flute.
- Top with 2 spoonfuls of whipped cream.
- Dust with cinnamon sugar.
Homemade Whipped Cream
Makes six toppings
4 ounces heavy whipping cream
1 teaspoon sugar
1 dash vanilla
- Pour all ingredients into shaker.
- Shake vigorously 25 times.
- Spoon 2 spoonfuls of whipped cream on top of cocktail.
- Refrigerate and reshake as needed.
Cheers!
Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse
Morton’s Sparkling Cinnamon Apple is available now through December 31, 2011 at all U.S. Morton’s locations. To learn more about the holiday traditions at Morton’s The Steakhouse, including seasonal lunch menus, group celebrations in our private dining rooms and our special Gift Card offer, please visit our website.
It’s Prime Time with Joe Raiola!
06 months ago
This blog was written by Joe Raiola, the Executive Chef of Morton’s in Brooklyn. It originally appeared in The Brooklyn Paper on October 10, 2011.
Photo Credit: Community Newspaper Group / Dan MacLeod
What’s better than a Sunday afternoon in autumn, relaxing watching the game with family and friends? Only one thing: Munching on some chicken wings while watching the game relaxing with family and friends!
The classic Buffalo wing is excellent, if executed correctly. But there are millions of average wings out there, so I wanted to give you a twist on this classic that you can try at home. But first a few tips.
I like to use a wing that is about three to five ounces each. I like to separate the wing from the drumette and save the tips for a stock. Your best bet is to buy them in bulk at a Costco or BJ’s, since they come in 10-pound bags already cleaned. A tabletop deep fryer is ideal for this recipe.
Oh, and one more important thing: make sure that the wings are dried well before dropping them into the hot oil. This is really important.
Sweet Sesame Soy Wings
Yields three portions
Photo Credit: Community Newspaper Group / Dan MacLeod
Ingredients
1/2 gallon canola or peanut oil
4 lbs. chicken wings, drumettes and wings (separated)
2 cups sugar
4 ounces water
2 cups soy sauce
1-3/4 cups chicken stock
2 Tbsp. ginger chopped
1 Tbsp. fresh garlic, chopped
5 pieces star anise
4 bay leaves
1/3 cup corn starch
1 Tbsp. Asian chili sauce
2 Tbsp. scallions, sliced thin
2 Tbsp. white sesame seeds
- Rinse the wings under cold water, then dry between two paper towels. This is important unless you want hot oil to splash all over you when you add the wings.
- Place the oil in a large pot over medium heat or in a tabletop deep fryer set to 350 degrees.
- Meanwhile, mix the sugar and the water in a large saucepan on high heat and cook until it turns a dark caramel color (not too dark!). Add the soy sauce, which will cause the caramel to bubble up, so be careful. Then add 1-1/2 cups of the chicken stock, anise, garlic, and ginger. Let simmer for about 10 minutes.
- In a separate bowl, add the corn starch to the remaining stock and mix until there are no lumps. Add this mixture to the simmering sauce while stirring. Let the sauce cook for about a minute until it comes back up to a simmer. Remove the sauce from the fire and strain through a mesh strainer.
- Fry your wings for about five minutes.
- Mix the sauce, wings, scallion, chili sauce, and sesame seeds in a big bowl.
- Put them on a plate, sit down with a cool beverage and a pile of napkins while the game is on.
Go Jets!
What are some of your favorite apps/snacks/munchies when you watch a football game? If you decide to let someone else do the cooking, catch the game in the bar at Morton’s! We have an incredible Bar Bites menu just waiting to be tackled. This menu is specially priced, starting at just $6, all night long during Sunday and Monday night football games (valid at all U.S. locations, except San Francisco).
Gearing Up for a Day of Decadence
16 months ago
Turns out that this Friday, October 28 is going to be a very…big…day. Not only is it the last day of the work week, it’s also National #Champagne Day AND National Chocolate Day! It’s the mother of all holidays, the perfect storm, divine decadence…all rolled up into one, sweet, savory day.
Wait…you haven’t heard about National #Champagne Day?!? The world-wide social media tasting soiree?!? As explained by its founder, ChrisO Vintuba, “You can partake in person or online, all you will need is a bottle of #Champagne and a willingness to share your thoughts. We think that life is worth celebrating with #Champagne, great friends, and great food every day, not just on October 28th.” Well, he didn’t have to ask me twice! In fact, I’ll be joining in on the celebration and tweeting throughout the day on Friday if you want to follow along.
But in the meantime, I thought I would use today’s issue of “Wine Wednesday” to support this holiday…because it’s the least I can do.
I’m highlighting a couple of the fine champagnes produced by Veuve Clicquot, a premium brand and the first “modern” champagne house. It was founded in 1772 by Philippe Clicquot-Muiron and eventually came under the guidance of his daughter-in-law, Madame Clicquot. She built the business into the powerhouse that it is today, largely in part to her brilliant invention. In 1816, she invented the process called rémuage, or riddling, that removes the yeast of the secondary fermentation from the bottle. Before this, champagne was actually a cloudy beverage! Madame Clicquot used holes cut in her kitchen table to perfect the method of slowly tilting and turning the bottles to gather the spent yeast in the neck of the bottle. Once it had settled, it could be removed by freezing the neck in a brine of salt and water, opening the bottle, removing it, and recorking. This process single-handedly turned champagne from a curiosity into a huge commercial success.
One of her riskiest ventures was sending a secret shipment of her bubbly to Russia in 1814, in defiance of Napoleon’s blockade. Madame Clicquot held Russia in high regard – their court was the most prestigious of Europe, and the Russians were reputed to be great lovers of champagne. In the end, her repeated efforts to open this market paid off by establishing Clicquot as a leader.
At Morton’s, we’re proud to offer Veuve Clicquot, “Yellow Label,” Brut, Reims, NV and Veuve Clicquot, Rose, Reims, NV (both are available by the bottle only).
Veuve Clicquot, “Yellow Label”
Appellation: Reims, France
Flavor Profile: An intense, pleasant fragrance with fruit and brioched notes. Well balanced with a generous and fruity structure.
ABV%: 12.00%
Veuve Clicquot, Rose, Reims, NV
Appellation: Reims, France
Flavor Profile: An elegant nose with initial aromas of fresh red fruit leading to brioche notes. Well balanced with a generous and fruity structure.
ABV%: 12.50%
And of course we can’t forget about the second half of Friday’s holiday, National Chocolate Day. As defined by one website, “October 28th, just before Halloween, is National Chocolate Day. This is the day that all chocolate lovers near and far can indulge in their addiction out on the open, without shame or ridicule.” That said, I thought I would include a link to an earlier blog post that featured our Legendary Hot Chocolate Cake recipe (scroll toward the bottom of the post). I think you can tell, just by the picture alone, that this dessert has rightfully earned its “Legendary” status. Now try pairing that with a chilled glass of bubbly, and you might have just found yourself a brand…new….favorite…holiday.
Enjoy!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Pairing chocolate and champagne can be tricky. But if you plan on recognizing these holidays on Friday, what will your match-up include? A demi sec champagne with milk chocolate? Prosecco with white chocolate? A rose with chocolate-dipped strawberries? We’d love to hear if you’ve found a perfect pairing!