Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Baked Cod



BAKED COD
Morton's the Steakhouse Restaurant Recipe

Serves 6

6 (8-10 oz.) cod fillets, each about 3/4 inch thick
sseasoned salt
1/2 cup warm clarified butter
1 1/2 cups Herbed Bread Crumbs
1 1/2 cups Beurre Blanc
3 lemons halved, for garnish

Preheat the oven to 450 degrees.

Season the cod with the seasoned salt. Put the warm butter in a shallow dish and the bread crumbs in another shallow dish. Dip the bright white side of the fillets in the butter and then press the butter side into the bread crumbs to coat lightly.

Put the cod, breaded side up, in a shallow baking dish. Bake for 12 to 13 minutes, or until the fish is translucent in the center. The cooking time will depend opn the thickness of the fillets.

Ladle some of the Beurre Blanc in the center of six serving plates and set a cod fillet on top of the sauce. Garnish each plate with a lemon half and a parlsey sprig.

Grilled Shrimp



GRILLED SHRIMP
Morton's the Steakhouse Restaurant Recipe

Serves 2 as an Entree or 6 as an Appetizer

2 large red bell peppers
1 1/2 cups warm Beurre Blanc
vegetable oil cooking spray
12 large (21-25 count) shrimp, deveined, shells reserved
chopped fresh parsley, for serving

Preheat the broiler. submerge 6 wooden skewers in a shallow dish of cold water to soak for at least 30 minutes.

Char the peppers under the hot broiler until they blister and are blackened on all sides. Rotate them as they cook to char evenly. Remove the peppers from the heat and transfer them to a plastic or paper bag. Close the bag and let the peppers steam for about 5 minutes. rub the blackened skin from the peppers. Hold them under cold, running water and rub any burned pieces from the vegetables, if necessary. Make a slit along 1 side of the peppers, lay them on a work surfave, and scrape out the seed and membrane. Remove and discard the stems. Cut the pepper into several pieces, transfer to a broiler safe dish, and reheat just until warm.

Lightly sray a broiler pan with cooking spray. Tread 2 or 3 shrimp on each skewer and lay them on the pan. Cook about 4 inches from the heat for about 2 minutes on each side or until the shrimp turn pink.

Spoon the sauce ontno each of 6 small plates or a single platter. Slide the shrimp from the skewers and put2 on each plate on top of the sauce (or put them all on top of the sauce on the platter.) Garnish with chopped parsley.

Baked Lobster with Cream



BAKED LOBSTER with CREAM
Morton's the Steakhouse Restaurant Recipe

Serves 1

1 (3-5 lb.) live lobster
2 tablespoons heavy cream
7 tablespoons clarified butter
1/2 lemon, for garnish

Preheat the oven to 450 degrees.

Remove the clams from the lobster and crack with the back of a knife. Set aside the claws. Split the body in half and remove the small stomach sacs behind the eyes of the lobster. Arrange the lobster and the claws in a shallow baking dish, split side up, and add the cream to the body's cavity, being sure to cover any roe. Drizzle the tail with 2 tablespoons of the butter.

Bake for 15 to 20 minutes, depending on the size of the lobster, until the shell turns bright red and the lobster meat is opaque. Transfer the baked lobster to a plate. Garnish with the lemon half. Serve with the remaining 5 tablespoons of butter in a small butter in a small bowl alongside the lobster.

Cook's Notes: Before removing the claws from the lobster, insert a small, sharp knife into the back of its head. This will sever the nervous system immediately.

Morton's the Steakhouse After Dinner Drink Recipes

IRISH COFFEE

1 oz simple syrup
1 1/2 oz Jameson's
coffee to fill
4 tablespoons whipped cream

Pour the simple syrup and Jameson's into a glass. Fill with coffee. Top with whipped cream.

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SPANISH COFFEE

1 oz Korbel Brandy
1 oz Kahula
coffee to fill
1 tablespoon whipped cream

Pour the Korbel and Kahlua into a glass. Fill with coffee. Top with whipped cream.

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MORTON'S COFFEE

1 oz Creme de Cocao Dark
1 1/2 oz Bailey's
1/2 oz Amaretto
Coffee to fill
4 tablespoons Whipped Cream

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ITALIAN COFFEE

1 1/2 oz Sambuca
Coffee to fill
1 tablespoon Whipped Cream
1/4 oz Green Cream de Menthe

Pour the Sambuca into a glass. Fill with coffee. Top with whipped cream. Drizzle the green creme de menthe on top.






Streusel Cheesecake



STREUSEL CHEESECAKE
Morton's the Steakhouse Restaurant Recipe

Serves 12-14

Dough:
vegetable oil cooking spray
3 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into pieces
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon pure vanilla extract

Filling:
1 pound cream cheese, softened
1 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract

Topping:
1/4 cup all purpose flour
1/4 cup sugar
3 tablespoons cold unsalted butter

Preheat the oven to 375 degrees. Spray a 9 by 13 inch baking pan with vegetable spray.

To make the Dough:  In the bowl of a food processor fitted with the metal blade, pulse the flour, sugar, baking powder, and baking soda several times. Add the butter and pulse a few times until the butter is working into the flour mixture and it resembles coarse bread crumbs. Turn the dough into a large mixing bowl. Add the eggs, sour cream, and vanilla to the bowl and using a large spoon or rubber spatula, mix well until blended. Spread half the dough into the baking pan, then pat evenly onto the bottom and push it into the corners and up the sides. It will come about 1 inch up the sides.

To make the Filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 3 minutes until fluffy. Add the sugar, egg yolk, and vanilla and beat for 1 to 2 minutes longer or until light and fluffy. Dollop the filling at even intervals over the dough and spread it evenly. Spread the remaining dough over the filling, working gently to cover the filling as evenly as you can. Be careful not to push the dough into the filling.

To make the Topping:  In a small bowl, stir together the flour and sugar. Add the butter a tablespoon at a time, and work it with a pastry blender, fork, or your fingers until it resembles coarse crumbs. Alternatively, you could make the topping in a food processor fitted with a metal blade. Pulse it 5 to 6 times to mix. Sprinkle the topping evenly over the top of the cheesecake.

Bake the cheesecake for 40 to 50 minutes, or until the top is slightly puffed and golden and the sides begin to pull away from the sides of the pan. Let the cheesecake cool in the pan set on a wire rack. When cool, cut into squares to serve.