Posts tagged Football
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.)