Celebrating National Grilling Month
010 months ago
Did you know we’re half-way through National Grilling Month? Even though we talked a lot about grilling in June, in celebration of National Steakhouse Month (aren’t all these summer holidays fun, though?!?), I’m always looking for a reason to talk about cooking, grilling and meat. That said, I wanted to share some of my favorite tips and recipes, and today is the first of three “Friday Features” in July when I’ll do just that.
While grilling is something I’m very comfortable with, I know it can be confusing and intimidating for some people. I made a video a while back that helps explain where to buy your steaks, what to look for, and how to best prepare your meat, and I thought it warranted another go-round.
I also wanted to show you pictures of the different cuts of steaks, because I know a visual can be helpful for some people.
If all of this is old news, and you want to test your chops on how much you REALLY know about grilling, I invite you to take this online quiz from TLC’s website. Don’t worry…no one’s being graded, and your dinner guests will never know how you scored.
Speaking of dinner guests, I’ll share some great grilling recipes during next week’s feature that will make you look like a Grillling Guru at your next backyard barbeque. In the meantime, feel free to search our blog for recipes and tips or look for Morton’s Steak Bible online or at your nearest bookstore!
Happy Grilling!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
Morton’s ♥’s Celebrities!
010 months ago
"Cake Boss" Buddy Valestro
As the summer heats up, so do the A+ list celebrity sightings at Morton’s The Steakhouse! Since announcing that we’re “The Official Steakhouse of the PGA TOUR, Champions Tour and Nationwide Tour” (this also marks Morton’s first official league-wide sports partnership!) some of the greatest and most colorful golf players in the world have dined with their families and friends at one of our 77 steakhouses.
From beautiful Oscar-winning actresses (Hilary Swank and Diane Keaton) and hunky actors (Rob Lowe and Bruce Willis), to prime-time comedians (George Lopez and D.L. Hughley) and legendary NASCAR drivers (Junior Johnson, Kyle Busch and Matt Crafton) you never know who you’ll sit next to at Morton’s!
Throughout June, Morton’s welcomed…
The lovely Diane Keaton
Anaheim
Oscar-winning actress Hilary Swank
Arlington
St. Louis Cardinals Mark Hamilton
Seattle Mariners Justin Smoak, Chris Gimenez, and Jeff Gray
Atlanta – Buckhead
Carolina Panthers QB and NFL Draft #1 overall pick Cam Newton
Boca Raton
Boxing promoter Don King
Olympic gold medalist swimmer Dara Torres
Basketball player Jérôme Moïso- Owner of the Florida Panthers Cliff Viner
Boston (Back Bay)
Former MLB pitcher Pedro Martinez
Burbank
Comedian and talk show host George Lopez
Movie director Guy Ritchie
Charlotte
NASCAR legends Junior Johnson, Kyle Busch and Matt Crafton
Cincinnati
Cincinnati Bengals
MLB VP of Baseball Operations and former MLB manager Joe Torre
Former President of Mexico Vincente Fox
Cleveland
Former NBA player Austin Carr
Texas Rangers’ Manager Ron Washington and players
Cleveland Indians Travis Hafner
Musician Wolfgang Van Halen and actress Valerie Bertinelli
Cleveland Cavaliers President Len Komorski, GM Chris Grant, Head Coach Byron Scott, players Christian Eyenga, Samardo Samuels, Kyrie Irving and Tristan Thompson
Dallas
Miami Heat Udonis Haslem
NBC sportscaster Ahmad Rashad
Actress Diane Keaton
Former Mayor of Dallas Tom Leppert
Denver
Comedian D.L. Hughley
Denver Tech
Radio broadcaster for Denver Broncos Dave Logan
Fort Lauderdale
Former Miami Dolphins QB Dan Marino
Hackensack
Rapper Ja Rule
Dr. Oz
Hartford
Owner of Anderson’s Conn Valley and Ghost Horse Vineyards Todd Anderson
Jacksonville
Cake Boss Buddy Valestro
Las Vegas
Morton’s Board of Directors member William Anton
Former NFL player Herschel Walker
Macau
PGA golf instructor Butch Harmon
Miami
Dallas Mavericks Dirk Nowitzki, Dominique Jones, and Brian Cardinal
Radio personality Sid Rosenberg
Nashville
Actor, writer, and political personality Ben Stein
Mayor of Nashville Karl Dean
New Orleans
Former New Orleans Saints running back Deuce McAllister
Oscar-winning special effects makeup artist Greg Cannom
New Orleans Hornets Aaron Gray
Hollywood producer Randall Emmett
Jazz musicians Jeremy Davenport and Irvin Mayfield
Actor Bruce Willis
Former Mayor of New Orleans Ray C. Nagin
Palm Desert
Senator Barbara Boxer
Erin Brokovich
Phoenix
Washington Nationals Jayson Werth, Laynce Nix, and Rick Ankiel
Baltimore Ravens Terrell Suggs
Businessman Charles Keating
Reston
Washington Redskins Head Coach Mike Shanahan
Richmond
CBS news anchor Angela Pellerano
Virginia Lt. Governor Bill Bolling
San Francisco
Actor Rob Lowe
San Juan
Golf legend Chi Chi Rodriguez
Seattle
Seattle Mariners Miguel Olivo and Adam Kennedy
Los Angeles Angels pitchers Jered Weaver, Joel Pineiro, and Dan Haren
Members of the Dallas Stars
Kid Cudi
Singapore
Retired English footballer Andy Cole
Toronto
Avril Lavigne and Brody Jenner
Troy
Retired NHL players Sergei Fedorov and Chris Chelios
Washington D.C.
Speaker of the House John Boehner
Senator Robert Menendez
Congresswoman Cynthia Lummis
Former White House Press Corp Helen Thomas
Washington Nationals GM Mike Rizz
PGA Golfers
Matt Kuchar (Bethesda)
Joe Affrunti (Chicago – State)
John Jacobs (Scottsdale)
Jerry Kelly (Hartford)
Bob Tway (Hartford)
Scott Verplank (Hartford)
Ian Poulter (Hartford)
Kirk Triplett (Phoenix)
Rod Pampling (King of Prussia)
Tim “Lumpy” Herron (King of Prussia)
Patrick Cantlay (King of Prussia)
Nick Watney (King of Prussia)
Pat Perez (King of Prussia)
K.J. Choi (King of Prussia)
Bruce Lietzke (Seattle)
The Players Champion, K.J. Choi
Morton’s “Above Par” Series Continues with Jack Nicklaus Wines
110 months ago
Last week’s “Wine Wednesday” blog post launched our “Above Par” wine series. I’m exploring the three incredible golfer wines that Morton’s is featuring as the Official Steakhouse of the PGA TOUR and started off the series with Greg Norman Estates.
For this week’s “Wine Wednesday,” I’m featuring Jack Nicklaus Wines, specifically the Jack Nicklaus, “Private Reserve,” Meritage from from Napa that we proudly offer at all U.S. Morton’s locations. (Click here for a beef tenderloin recipe that’s recommended as an entree pairing for this wine or search our blog for ‘beef tenderloin’ for other options.) As the story goes, Mr. Nicklaus had to be persuaded for several years before he decided to take the plunge into the wine world. When he made the leap, he chose to work with the esteemed Terlato family of Terlato Wines International.
So who really makes this wine? The winemaker who oversees day-to-day operations on the Nicklaus line-up is Marisa Taylor Huffaker. She is a winemaker in Napa whose main job is with Rutherford Hill Winery…a winery that has won many awards. Marisa was born and raised in wine country and has worked her way through the industry at such wineries as Piper Sonoma, J and has even spent some time in Italy to hone her skills. She graduated from the University of California, Davis, first with a B.S. in Chemistry and then an M.S. in Food Science/Enology.
But back to Jack…
His legacy includes not only a successful golf career and an impressive wine portfolio, it also includes golfcourse designer, businessman and philanthropist. He and his wife, Barbara, created the Nicklaus Children’s Health Care Foundation, which is dedicated to supporting the health, safety and well-being of children in their local community. And in 2010, Mr. Nicklaus, along with Arnold Palmer and Gary Player, came together for “The Big 3” — a one-day event that raised an historic $15.1 million dollars for the Mountain Mission Kids!
Yet another impressive golfer wine (and golfer) that we’re proud to feature on our “Above Par” wine list. I’ll conclude this series next week with the story behind Ernie Els, “Signature,” Bordeaux Blend, Stellenbosch.
Cheers!
Sara Fasolino
Certified Sommelier and Morton’s Beverage Manager
Morton’s The Steakhouse
Cleveland Browns Running Back Peyton Hillis Entertains Fans at Morton’s Cleveland “Dinner with a Legend”
010 months ago
ESPN's Kenny Roda, Peyton Hillis, Morton's James Mowbray and ESPN's Michael Reghi. Photo courtesy of Dennis Crider Photography
A humble, gracious and confident Peyton Hillis joined more than 100 Browns fans Sunday afternoon for the latest “Dinner with a Legend” at Morton’s The Steakhouse in Cleveland. The program is produced with media partner WKNR ESPN Cleveland 850 AM.
The “Madden 2012” cover boy (he beat out Michael Vick!) and star running back told the loyal fans he is deeply appreciative of the opportunity the Cleveland Browns gave him and he feels “blessed” to play in front of the greatest fans in the NFL. Hillis stopped by Morton’s after running a weekend football camp for area youths that drew rave reviews for its comprehensive nature.
While the crowd enjoyed their Morton’s dinner, Hillis was interviewed by ESPN Cleveland’s Michael Reghi and Kenny Roda. They noted that after three years in the league, Hillis has become a league star and has better stats than his former Arkansas teammates Darren McFadden and Felix Jones.
ESPN Cleveland’s Reghi and Roda also noted there was significantly more women attending this dinner than for previous “Dinner with a Legend” events. They said Hillis has become very popular “with the ladies” (all females in attendance roared their approval!); Hillis replied Cleveland is full of beautiful women, but he needed to stay focused on football.
Morton’s Cleveland Executive Chef Paul Kalberer and his kitchen team prepared a fabulous dinner of filet mignon, Shrimp Alexander, sauteed green beans and creamy mashed potatoes. A Caesar salad to start and a piece of refreshing cheesecake…with the legendary Morton’s bread in the middle – sent the crowd home delighted, yet ready to the NFL season to begin soon (we all hope).
Hillis joins a long list of Cleveland sports stars who’ve appeared at the “Dinner with a Legend” program, from Bernie Kosar, Kenny Lofton, Austin Carr, Mark Price, NASCAR’s Tony Stewart and Craig Ehlo, to ESPN’s Kirk Herbstreit and Jim Rome. For more information on Prime Events at Morton’s, visit http://www.mortons.com/primeevents/.
Reported by Terry Uhl, The Uhl Group
First PGA TOUR Celebrity Server Event Hits a Hole in One!
010 months ago
The Celebrity and the CEO: PGA golfer Jim Furyk and Morton's Chris Artinian
Golf lovers and supporters of children’s charities flocked to the first-ever PGA TOUR “Celebrity Server at Morton’s” event which took place at the King of Prussia location on Tuesday, June 28. The hosts for the evening included 2010 FedEx Cup champion Jim Furyk and ten celebrity servers from the PGA TOUR, during the week of the AT&T Nationalat Aronimick in nearby Newtown Square, PA. The event raised $83,000 and benefited Children’s Miracle Network Hospitals and the Children’s Hospital of Philadelphia.
TV cameras could be found throughout Morton’s dining room during the cocktail hour as the golfers served hors d’oeuvres to the 160-plus guests in attendance. Local media personality Beasley Reece served as the Master of Ceremonies and Paul Jolovitz was the Live Auctioneer, providing great energy and enthusiasm. We had many of the “Young Guns” of the PGA TOUR “working” as servers at the Jim Furyk “Celebrity Server” event, including Webb Simpson, Tommy “Two Gloves” Gainey, William McGirt (who tweeted from our event throughout the night), Scott Stallings, Bobby Gates, Ricky Barnes, Charley Hoffman, Billy Horschel, Spencer Levin, and even Mike Cowan, Jim Furyk’s longtime caddy known as “Fluff.” To enjoy another perspective and recap of the charity event, click here to read a blog post by Laury Livsey from the PGA TOUR staff. We also had a flurry of great media coverage including this news story from local ABC affiliate, WPVI-TV!
Tommy Gainey trades his putter for a pepper mill
In addition to this exciting and successful “Celebrity Server” event, we saw several PGA TOUR golfers dine with us during the AT&T National Tournament including Boo Weekly, Arjun Atwal, Patrick Cantlay, Kirk Triplett, Tim Herron, and the player who lead the tournament for the first two rounds and finished second overall, K.J. Choi.
As the Official Steakhouse of the PGA TOUR , Morton’s will be hosting more “Celebrity Server” events and welcoming more well-known PGA TOUR golfers as our guests. Join our mailing list, check out our monthly “Celebrity Sightings” recap on our blog or visit our website for information and upcoming events.
Senior V.P. of Marketing and Communications
Teeing Off our “Above Par” Wine Series!
010 months ago
When golfer wines were first released, the knee jerk response from the majority of the industry was that they were just another form of ‘critter wines’. You know…the bottles that cost less than $8 with a cute critter on the label to help it sell? A few years ago, the market was flooded by critter wines. However, these days, after a few years in the marketplace, golfer wines have been gaining their deserved reputation as high-quality juice.
If you think about it, these golfers are very precise people and aren’t likely to put their name on just anything. They pride themselves on their reputations, their wines, and the winemakers they have chosen to represent them. That being said, it only made sense that Morton’s feature the highest quality golfers wines, especially once we became the Official Steakhouse of the PGA TOUR! The three “Above Par” golfer wines on our Sommelier Selections list include: Jack Nicklaus, “Private Reserve, ” Meritage from Napa, Ernie Els, “Signature,” Bordeaux Blend, Stellenbosch and Greg Norman, “Reserve,” Shiraz, Limestone Coast .
So for the next three issues of “Wine Wednesday,” we’ll be featuring these incredible wines and telling you more of the story behind the label. We’ll start off the series with Mr. Greg Norman of Greg Norman Estates.
Mr. Norman got into the wine business out of passion for wines. The more he traveled, the more wine he tasted and the more knowledge he gained. His conceptual idea of wine is that the “Experimentation is the best path to understanding and appreciating wine.” The winemaker for the Australian wines of Greg Norman’s portfolio is Andrew Hales. He has made wine in Sicily, Tunisia, Moldavia, France, New Zealand and Australia. His travels have given him the experience and skill to make elegant, well-balanced wines that express the terroir of the Limestone Coast. Incidentally, the Reserve Shiraz is one of Mr. Norman’s personal favorites. “It has such a deep, intense flavor, filled with tannins that are pronounced but not overbearing, with a hint of blueberry.”
But Mr. Norman’s commitment doesn’t stop at the golf course or in the tasting room. He also created a charity back in 1987, The Greg Norman Foundation. Its aim is to “bring out the best by promoting the very highest standards for junior golf, to prepare young golfers for the future and to bring professional golf tuition within the reach of interested people in Queensland.”
We’re proud to feature the wine of such an accomplished and reputable golfer, and we look forward to continuing our “Above Par” series next week with Mr. Jack Nicklaus!
Cheers!
Sara Fasolino
Certified Sommelier
Morton’s Beverage Manager
What Social Media Day Means to Morton’s
010 months ago
If you’re reading this blog, then chances are you have reason to recognize Social Media Day…which happens to be today! As defined by Mashable, this holiday is meant to “celebrate the revolution of media becoming social.” We at Morton’s want to join in on the celebration, so we thought we’d take a moment to reflect on what Social Media has meant to our company over the years.
We’re currently active on Twitter, Facebook, YouTube and our blog. The combination of these Social Media channels has proved to be an effective method of staying connected to our guests in real-time around the world. Our goal is to listen first, and talk later. As it turns out, our guests have a lot to say!
Currently with almost 2,700 tweets and 7,000 followers on our national Twitter handle, we’ve come to appreciate it as a way to hear what our guests are saying before (@StudyAbroad101 The entire Abroad101 team is headed to @Mortons for dinner tonight, hope everyone is jealous! #Steak&StudyAbroad, what could be better??), during (@jeremyrn @Mortons Philly for dinner. & going to take advantage of the gift card special) and after (@jpschust @Mortons I was at a wine tasting event in Indianapolis with @SommelierSara as the teacher- she’s pure awesome) their Morton’s experience. We also use Twitter to reward our followers with occasional contests, most recently leading up to Father’s Day and asking our guests to tweet in 140 characters or less why their #PrimeDad was the best (@evico @Mortons thank you so much I got my #primedad prize awesome cookbooks and signed to boot!!!! http://twitpic.com/5hrmio).
Our Facebook page is a great way to keep our 19,000-plus ‘Likes’ informed and engaged with our brand. Early on, we were fortunate enough to cross paths with Peter Shankman, a social media entrepreneur, and we’ve since taken copious notes. He’s been a great resource, and we’re always appreciative to see him in our restaurants or online.
From Peter Shankman:
Could use some help – My friend Caroline Brobeil Nassan is telling me that a Dirty Martini doesn’t exist, because it doesn’t have gin in it. I say that if it doesn’t exist, Morton’s has been making me lies for years, which I know isn’t the case. Settle this for us: A “Martini” doesn’t have to be strictly a gin-based drink, right? A “Vodka Martini” is just as acceptable to carry the name “Martini?” We shall stand by your answer.
The Social Media team has such an appreciation for the largely positive posts we see on Facebook, and we don’t take a single comment for granted. Here is a sampling of what we see:
From Derek Trombetta:
Had a GREAT time at Morton’s Denver for my Girlfriend’s Birthday! They even made her a special Birthday Menu! Thank You
From Leah Waddell Cross:
Can’t wait for my hubby and I to celebrate our 1st anniversary at Mortons on Saturday night!
From Julie Robinson:
We spend every anniversary (and other special occasions) at Morton’s in Sacramento. Our wedding anniversary date is the same our very first date… which was at Morton’s in Vegas. 
That night, I think my husband’s bone-in ribeye was genuinely the best we have EVER tried in our lifetimes (and we’ve tried quite a few!).
From Anna Etchin:
I came to Mortons in Boston this weekend with my boyfriend who’s deploying with the Army soon and it was the best restaurant experience I’ve ever had! Thank you=)
Facebook is also a great way to introduce those who ‘Like’ us to our incredible staff, as well as some of our most loyal guests.
Cheers to Dr. Dan Christensen in completing the Quest… visiting all 77 Morton’s locations! All our teams – from San Jose to Shanghai – send their best wishes and look forward to seeing you on the next round!
Check out our blog as we touchbase with 30 years of Morton’s experience… Jim Monaghan, White Plains General Manager and Raul Adorno, Regional Director of Operations. These 2 former New York bartenders are celebrating their 15 year anniversaries with us this month. That’s a lot of steaks and martinis!
Meet Chris Rook… Morton’s Corporate Chef and our ticket to a great meal! We’re big fans of anything that comes from his kitchen… particularly his chili and cornbread! Enjoy a few fun facts as well as the video for Chris’ Beef 101.
And we appreciate that our guests are busy and looking for quick and easy answers to their questions (Do you have any specials for the Cleveland marathon runners on May 15th?? or Does anyone know if the Palm Beach Morton’s is open for lunch?) , so we’ve found Facebook to be an effective way to do just that, replying to questions within the same business day whenever possible.
We also post contests and polls on our Facebook page (Happy Teacher Appreciation Day! A bar bite on us for the first 100 teachers to register online or Happy Pi Day! Join us today for $3.14 Key Lime Pie with your meal! Your high school math teacher would be proud! or What’s the most odd food you’ve paired with wine?)
…and sympathize with the guests who mourn the removal of their favorite menu item (Went to Morton’s last night for dinner ~ YUM!!! However, was really upset they got rid of the macaroni and cheese, WHY????? It was so good, I can’t believe you got rid of it. But don’t worry, I still love Morton’s!! Our dinner was fabulous.).
Our YouTube channel, with over 28,000 channel views, has a variety of video clips…such as wine pairing suggestions, grilling tips, cooking demonstrations, clips from special celebrity events, golfing tips from our partner, the PGA TOUR, or suggestions on how to navigate your way through a wine store.
Lastly, our blog has over 215 posts of recipes, tasting notes, employee stories and celebrity sightings. The goal of our blog is to provide compelling and relevant content, as our guests tend to be very savvy with a thirst for knowledge…not only about steak, but about wine, spirits, cooking methods and other topics. There’s no shortage of information online these days, so we want our blog posts to be worth our guests’ time and worthy of their interest.
While you’ll most likely see multiple mentions, blogs, tweets and posts about Social Media Day today, we appreciate you taking the time to learn more about what we see as the true value of Social Media for our business. We’re a company whose success has been built on creating brand ambassadors to spread the word about our steakhouses…and for us, Social Media is all about hearing from you, our Morton’s ambassadors, and igniting the dialogue about our brand. Feedback from our guests has always been crucial to Morton’s evolution as a steakhouse company, and we’re so grateful that these communication channels only expedite and encourage more of it. So we ask you to continue to stay connected with us! Your comments are not only appreciated, they are vital to our continued growth and success!
Roger Drake
Sr. V.P. of Marketing and Communications
Morton’s The Steakhouse
We’d love to hear your feedback on our Social Media efforts. Is there something you’d like to see more or less of on Twitter, Facebook, YouTube or our blog?
Festive (and Flaming!) Fourth of July Cocktails
110 months ago
As we head in to the Fourth of July weekend, I thought today’s issue of ‘Wine Wednesday’ could instead offer a couple of festive cocktail recipes that capture the excitement and beauty of the quintessential fireworks and sparklers that so many of us enjoy during this holiday. But be warned…these recipes call for oil and matches, and therefore need to be handled with the utmost care and concentration.
It’s fun to watch someone make these drinks (providing you’re lucky enough to talk someone in to it), and the drinks get a nice, rich flavor from the caramelized citrus. So, here’s how create your flaming cocktail:
- You should have fresh, ripe fruit with thick skin, ideally lemons or oranges. Use a knife or a peeler to get a piece of the peel that is about 1 inch wide by 2 inches long with just a touch of white pith on the underside. The fruit should be firm and fresh to ensure there is enough oil present in the skin.
- To flame the oil, hold a lit match in one hand, and pick up the twist in the other very carefully…like holding an egg shell.
- Hold the twist by the side (not the ends) between your thumb and forefinger, skin side down, and about four inches above the drink. Don’t squeeze the peel, or you’ll lose all the oil before you flame.
- Hold the match between the drink and the twist, closer to the twist. Warm the peel by gently passing it close to the flame 2-3 times.
- Snap the twist sharply, propelling the oil through the lit match and onto the surface of the drink.
Here are some classic American drinks you can create as flaming cocktails, and they also happen to be in the order of red, white and blue!
Classic Cosmopolitan
2 oz. Belvedere Vodka
½ oz. Cointreau
2 oz. Cranberry Juice
Flamed Orange Peel
Pour Vodka, Cointreau and Cranberry juice into a shaker. Shake 15 times and strain into a chilled martini glass. Garnish with a flamed orange peel.
Aviation
2 oz. Beefeater
1 oz. Luxardo Maraschino Cherry Liqueur (this is a clear liqueur)
3/4 oz. fresh squeezed lemon juice
Flamed lemon peel for garnish
Pour Gin, Cherry Liqueur and fresh lemon juice into a shaker, add ice and strain into a chilled martini glass. Garnish with flamed lemon peel.
Blue Monday
1.5 oz. Absolut Vodka
½ oz. Cointreau
1/4 oz. fresh lemon juice
Dash Blue Curacao
Flamed Orange Peel for garnish
Pour Vodka, Cointreau, lemon juice and Curacao into shaker. Shake 15 times and strain into a chilled martini glass. Garnish with flamed orange peel.
Again, please exercise caution when making these cocktails. Your eyebrows are too precious for you to be careless! But if you’re entertaining over the holiday weekend, you’re sure to impress your guests with these flaming creations. Have a safe, happy Fourth of July!
Cheers!
Sara Fasolino, CSW
Certified Sommelier
Beverage Systems Manager
Morton’s The Steakhouse
Morton’s Releases a Prime Rib Recipe!
010 months ago
James Patterson is an accomplished author who holds the New York Times record for most hardcover fiction bestselling titles by a single author (63 total), which is also a Guinness World Record. Today he releases a new book for kids, “Middle School, The Worst Years of My Life.” (Click here for a review from ABC News and the Los Angeles Times.)
Patterson is also a frequent guest at Morton’s and a fan of one of our recipes from Morton’s The Cookbook… our Roasted Prime Rib with Shaved Fresh Horseradish. So in honor of his new book release today, we thought we’d release his favorite Morton’s recipe, too!
Morton’s Roasted Prime Rib with Shaved Fresh Horseradish
Serves 10 to 12
One 12 – 14 pound seven-rib aged prime rib
½ cup seasoned salt
1 pound fresh horseradish, well washed
¼ cup Au Jus (optional)
A day before cooking the roast, season it on all sides with the seasoned salt. Transfer the roast to a pan. Cover with aluminum foil and refrigerate overnight.- Position the over rack in the lowest position possible and preheat the oven to 325 degrees.
- Remove the roast from the refrigerator about 1 hour before roasting and allow to come to room temperature.
- Set a rack in a large roasting pan and set the roast on the rack. Roast for 2 ½ to 3 hours for medium-rare, or until the roast reaches the desired degree of doneness. The meat will be more well-done at the ends and rarer in the center.
- Lift the roast from the pan and set it on a cutting board. Loosely tent the roast with aluminum foil to keep it warm and let the meat rest at room temperature for 15 to 20 minutes.
- Using a vegetable peeler, peel the horseradish root.
- Remove the lip of the roast – the portion on top of the bones in front of the eye – and discard.
- Starting with the small end, carve the roast into thick pieces. To serve, spoon some of the au jus onto a plate, if desired. Put a slice of meat on top of the sauce.
- Using the vegetable peeler, shave 4 to 5 thin slices of horseradish on top of each serving. The horseradish shavings should be as long, thin and dramatic looking as you can make them. Serve with more jus spooned over the meat, if desired.
Au Jus
Makes about 1 generous cup
I cup reconstituted store-bought veal demi-glace
2 ½ teaspoons commercial beef base
1 ¼ teaspoons commercial chicken base
½ teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
Pinch of freshly ground white pepper
- In a medium saucepan, combine 1 ¼ cups water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf and white pepper. Whisk well.
- Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.
- Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids
- Let cook, then over and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface.
- Use right away or transfer to a lidded container and refrigerate for up to 3 days.
NOTE: If you decide to double or triple the amount of au jus you make at one time, cool the strained sauce in a bowl set in a larger one filled with ice cubes and water. This is the best way to cool large amounts of hot liquid. For the 1 cup we make here, it’s not necessary.
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
Discover other celebrity favorites featured in Morton’s The Cookbook or re-create a classic steakhouse experience with recipes from Morton’s Steak Bible!
FOODARAZZI: 60 SECONDS WITH SEE TOK HOONG YEW
010 months ago
by Morton's
in Staff and Culture
OCCUPATION: Assistant Manager, Morton’s The Steakhouse in Macau.
THREE WORDS THAT BEST DESCRIBE ME: Straight forward, genuine and honest.
FAVORITE TRAVEL DESTINATION: The land of a thousand smiles – Thailand.
POWER SUIT: Tuxedo.
WHEN I’M NOT WORKING, I’M…: spending quality time with my family or friends.
FAVORITE DRINK/COCKTAIL: Classic Snowball (made with Advocaat, lemonade and limejuice). Tried one for the first time when I was 15 and I was hooked.
I STAY HOME TO WATCH: How I Met Your Mother.
FAVORITE GADGETS: iPhone. I feel totally insecure without it.
FAVORITE PLACE TO CHILL OUT: Home Sweet Home!
WHO WOULD PLAY YOU IN A SUMMER BLOCKBUSTER: Jet Li.
PRIZED POSSESSION: My health.
ADJECTIVE TO DESCRIBE MY MOOD: Unpredictable.
WHO I MOST ADMIRE: Former Prime Minister of Singapore, Lee Kuan Yew.
PROUDEST ACCOMPLISHMENT: Being promoted from Executive Chef to Assistant Manager at Morton’s in Macau.
FINISH THIS SENTENCE…The best part of my job is…: meeting different guests from all over the world and letting them feel what we called the Morton’s experience.
Are you ready to take your career to the next level? Consider a rewarding restaurant and hospitality job at Morton’s The Steakhouse! Be More. Be Morton’s.