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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Jalapeno Cheddar Scalloped Potatoes


JALAPENO CHEDDAR SCALLOPED POTATOES
Morton's Steakhouse Copycat Recipe

2 tablespoons butter
1 1/2 cups chopped leeks
3 tablespoons jalapeno chilies
2 tablespoons flour
3 cups half and half
1 1/2 cups shredded cheddar cheese
salt and pepper to taste
2 1/2 pounds russet potatoes (5 medium), peeled and sliced 1/8 inch thick

In a large saucepan, heat butter until melted. Stir in leeks and chilies and cook, over medium high heat, stirring until tender, 2 to 3 minutes. Stir in flour and cook, stirring 1 minute. Gradually, whisk in half-and-half and cook, whisking,until mixture boils and thickens; cook 1 minute more. Remove from heat. Stir in 3/4 cup cheese, salt and pepper to taste and potatoes until well mixed and cheese is melted. Spoon mixture into a buttered 8 inch square (2 inches deep) Pyrex glass baking dish. Press down on top to make potatoes even. Cover tightly with nonstick foil.

Bake in a preheated 350 degree oven 45 minutes. Remove foil and continue baking another 35 minutes (put a baking sheet under the dish, if necessary to catch any spillage). Sprinkle top with remaining 3/4 cup cheese and bake 10 to 15 minutes more, until golden and potatoes are tender. Remove from oven and let stand 30 minutes before cutting into squares to serve. Serves 4-6.

Pan Seared Halibu



PAN SEARED HALIBUT
Morton's the Steakhouse Restaurant Recipe

Mixed Wild Mushrooms:
2 ounces unsalted butter
garlic, sliced very thin
1 tablespoon sliced wild mushrooms
1/4 teaspoon salt
1/8 teaspoon white pepper
2 baguette slices, 1/4 inch thick by 5 inches long
1 tablespoon extra virgin olive oil
1 1/2 tablespoon fresh Parmesan cheese, finely grated
1/4 teaspoon fresh parsley, chopped
1 sprig watercress

Place butter in a saute pan over medium heat. (Medium heat is very important as these mushrooms are cut thick. High heat will burn them before they cook through.) When the butter starts to melt, add the slivered garlic to the pan. Saute the garlic until it softens, about 1 minute. Do not brown the garlic!

Add the mushrooms to the pan. Toss to coat the mushrooms with the butter. Continue to saute, tossing frequently, so the mushrooms and garlic do not burn. Saute until the mushrooms begin to release their moisture. Continue to saute until the mushrooms are soft.

Season the mushrooms with salt and pepper, toss and check the seasoning. Adjust if needed. Meanwhile, quickly dip the baguette slices in olive oil and quickly grill them. Place the baguette slices on the hot square plate. Place the mushrooms over the baguette slices. Grate the fresh Parmesan.

Pan Seared Halibut:
1 tablespoon clarified butter
1 (8 oz.) halibut fillet
1/8 teaspoon salt
1/16 teaspoon pure ground black pepper
1 tablespoon unsalted butter
1 tablespoon capers, drained
1 ounce white wine
salted water (1/4 cup table salt to 1 quart water)

Place the clarified butter in an 8 inch saute pan over medium high heat. Season the halibut on both sides with the salt and black pepper.

When the butter just begins to smoke, place the halibut, skin side removed up, into the pan. Cook for approx. 45 seconds, until golden brown, and flip it over to the other side. Place the pan in a 500 degree oven and bake for 4 to 5 minutes, depending on the thickness of the fillet.

Remove the pan from the oven. Set the cooked halibut to the side. Wipe out the saute pan and place it back on the burner over medium heat. Add the unsalted butter and the capers to the pan. Saute the capers in the butter until the butter starts to barely brown around the edges of the pan, about 45 seconds. Add the white wine to the butter and the capers. Swirl the pan to mix the wine and the butter. Reduce for about 20 seconds and remove from the flame.

Meanwhile, in a small sauce pan with a vegetable basket, place the spring vegetables into the hot salted water in the pan. Cook for 15 seconds until hot.

Remove the vegetables from the water, drain well and center the on the plate. Place the Halibut on top of the vegetables. Spoon the brown butter caper sauce over the Halibut. Arrange the micro greens over the halibut.



Morton’s Roasted Prime Rib with Shaved Fresh Horseradish


ROASTED PRIME RIB
Morton's the Steakhouse Restaurant Recipe

One (12–14) pound seven-rib aged prime rib
1/2 cup seasoned salt
1 pound fresh horseradish, well washed
1/4 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 1/2 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. Serves 10 to 12.

Au Jus:
1 cup reconstituted store-bought veal demi-glace
2 1/2 teaspoons commercial beef base
1 1/4 teaspoons commercial chicken base
1/2 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 1/4 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 cover 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. Makes about 1 cup.

Morton's the Steakhouse Cocktail Recipes

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.

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DRY MARTINI

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


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CHERRY BLOSSOM COCKTAIL
Morton's Steakhouse Recipe

2 oz Lindemans Kreik (Cherry Lambic)
4 oz Lunetta Prosecco
1/4 oz Three Olives Cherry Vodka
Fresh pitted cherry

Pour all ingredients into a mixing glass. Add 1/2 oz ice and stir for 5 seconds. Strain into a Champaign flute, and garnish with a fresh pitted cherry on a pick set across the top of the glass.

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Key Lime Margarita

2 key limes
2 oz. Patron Silver tequila
2 teaspoons agave nectar

Cut half of the limes into cubes. Cut the remaining half into wedges for garnish. Put the ice cubes in an empty cocktail shaker. With the back of a long handled spoon or a cocktail muddler, press on the lime pieces to release their juice and the essential oils in the lime rind.

Add the tequila, nectar, and the juice of the remaining lime. Fill the shaker with ice cubes and shake 22 times. Strain into a martini glass and garnish with a wedge of lime dropped into the glass.


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Caipirinha

1/2 lime, cut into 6 cubes
2 tablespoons simple syrup
2 oz. Lebion Cachaca
sprig of fresh mint

Put the lime into an empty cocktail shaker and with the back of a long handled spoon or a cocktail muddler, press on the lime pieces to release their juice and the essential oils in the lime rind. Add the syrup and Lebion Cachaca and muddle a few more times to blend the flavors. Add the crushed ice to fill the shaker and shake. Pour into a large collins glass and garnish with the mint sprig.

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Americano Cocktail

1 oz. sweet vermouth
1 oz. Campari
splash of club soda
1 round orange slice

Pour the vermouth and Campari into a cocktail shaker filled with ice. Shake very gently 2 to 3 times just to mix the ingredients. Strain the cocktail into a large highball glass filled with ice, and a splash of club soda to fill, and garnish with the orange slice.

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Morton's Champagne Cocktail

1 orange wedge
1-2 teaspoons cinnamon sugar
2 drops of peach bitters
1 sugar cube
1 oz. Grand Marnier
1 tablespoon Pama pomegranate liqueur
chilled champagne or sparkling wine

Rub the orange wedge around the rim of a champagne flute to moisten it. Dip the rim in the cinnamon sugar to coat. Drip the bitters on the sugar cube. Put the sugar cube in the bottom of the glass. Pour the Grand Marnier and pomegranate liqueur over the sugar cube. Fill the glass with the champagne and serve right away.

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Kentucky Derby Mint Julep

1 cup simple syrup
9 sprigs fresh mint
2 oz. Kentucky bourbon

Put 8 mint sprigs in the cooled syrup and refrigerate for about 8 hours to flavor the syrup. Fill a silver julep cup with crushed ice. Pour the bourbon and 1 tablespoon of the syrup over the ice. Stir Rapidly with a spoon to frost the outside of the cup. Garnish with the remaining sprig of mint.

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Cool as a Cucumber

4 thin cucumber slices
2 tablespoons lime juice
1 oz. St. Germain elderflower liqueur
1 1/2 oz. 100 proof vodka
ginger beer

Put 3 slices of cucumber, lime juice, and elderflower liqueur in a cocktail shaker and with the back of a long handled spoon or cocktail muddler, press on the cucumber slices and muddle until mashed and well mixed with the lime juice and liqueur. Add the vodka and then fill the shaker with ice. Shake vigorously and pour into a tall glass filled with ice. Top with a splash of ginger beer. Garnish with the remaining cucumber slice.

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Vodka Mortini

3 oz. vodka
1 large pitted green olive
1 teaspoon blue cheese

Pour the vodka into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass. Stuff the olive with blue cheese. Stuff the olive with blue cheese. Garnish with the olive.


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Gin Mortini

3 oz. gin
1 large pitted green olive
1 teaspoon blue cheese

Pour the gin into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass. Stuff the olive with blue cheese. Stuff the olive with blue cheese. Garnish with the olive.

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Manhattan

3 oz. bourbon
1 tablespoon Monin cherry syrup
splash of sweet vermouth
1 maraschino cherry, for garnish

Pour the bourbon, cherry syrup, and vermouth into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass and garnish with the cherry.

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Rob Roy

2 1/2 oz. Scotch
1 oz. sweet vermouth
lemon twist, for garnish

Combine the scotch and vermouth in a cocktail shaker willed with ice cubes. Shake vigorously 15 times. Strain into a chilled martini glass and garnish with a lemon twist.

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Morton's Cosmopolitan

2 oz. Ketel One Citroen vodka
.5 oz. Cointreau
.5 oz. Grand Marnier
2 tablespoons frozen Ocean Spray cranberry juice concentrate, undiluted
juice of 1 lime wedge
1 lime wedge, for garnish

Pour the vodka, Cointreau, Grand Marnier, cranberry puree and lime juice into a cocktail shaker filled with ice. Shake 15 times. Strain into a chilled martini glass. Garnish with a lime wedge.

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Espressotini

2 oz. Stolichnaya Vanil vodka
1 oz. Kahlua
3 tablespoons brewed and chilled espresso
1 teaspoon sugar
3 espresso beans, for garnish

Combine the vodka, Kahlua, espresso, and sugar in a cocktail shaker filled with ice cubes. Shake vigorously 25 times to create froth. Strain into a chilled martini glass and garnish with espresso beans on top of the froth.

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Chocolatini

2 tablespoon Hershey's Shell Topping
2-3 teaspoons chocolate syrup
1 orange slice
1 1/2 oz. Van Gogh Dutch Chocolate vodka
2 tablespoons half and half
1/2 oz. chocolate liqueur
1/2 oz. dark creme de cacao

Pour the topping into a chilled martini glass. Swirl the glass, angling it so that the topping covers the bottom of the glass and comes about halfway up the sides. The topping will harden quickly on contact with the cold glass. Return the glass to the refrigerator until ready to use, to give the chocolate time to set.

Spread the chocolate sugar on a small flat plate. Run the orange slice around the rim of the glass to moisten it. Dip the rim in the sugar to coat it. Pour the vodka, half and half, liqueur, and creme de cacao into a cocktail shaker filled with ice cubes. Shake 15 times. Strain into the martini glass and serve.

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Appletini

1 teaspoon ground cinnamon
1 teaspoon sugar
1 lemon wedge
1 tablespoon Monin green apple syrup
2 oz. Absolut Citron voka
1 1/2 oz. Dekuyper Sour Apple Pucker schnapps
1 tablespoon lemonade

Spread the cinnamon and sugar on a small flat plate. Rub the lemon wedge around the rim of a chilled martini glass. Dip the rim in the cinnamon sugar. Pour the apple syrup into the glass. Pour the vodka, schnapps, and lemonade into a cocktail shaker filled with ice cubes. Shake 15 times. Strain slowly into the martini glass so that the martini floats to the top of the syrup.

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Key Lime Mortini

2 teaspoons finely crushed graham crackers
1 lime wedge
2 oz. Licor 43
1 oz. Charbay vodka
1 tablespoon half and half
1 teaspoon fresh lime juice

Spread the graham crackers on a small flat plate. Rub the lime wedge around the rim of a chilled martini glass. Dip the rim in the graham crackers to coat. Pour the Licor 43, vodka, half and half, and lime juice into a cocktail shaker filled with ice cubes. Shake 15 times. Strain into the martini glass.

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Cadillac Margarita

2 oz. tequila
juice of 1/2 lime
1 oz. Cointreau
1/2 oz. Grand Marnier
1 tablespoon bottled margarita mix
margarita salt, to rim the glass
2 lime wedges

Pour the tequila, lime juice, Contreau, Grand Marnier, and margarita mix into a cocktail shaker filled with ice cubes. Shake 15 times. Spread the salt on a small plate. Rub one of the lime wedges around the rim of a chilled martini glass and dip it into the salt. Strain the margarita into the glass, squeeze the juice of the remaining lime wedge into the cocktail and serve.


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Mojito

3 fresh mint leaves
1 tablespoon simple syrup
1 1/2 oz. light Bacardi rum
2 tablespoon fresh lime juice
club soda

In a small bowl, mix two of the mint leaves with the syrup. with the back of a spoon, press the leaves to release their essential oils. Pour into a cocktail shaker filled with ice cubes. Add the rum and lime juice. Shake 5 times. Strain into a highball glass filled with a few ice cubes. Pour in the club soda to fill and garnish with the remaining mint leaf.


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Tom Collins

1 1/2 oz. gin
2 tablespoons fresh lemon juice
2 tablespoons simple syrup
club soda
1 cherry, for garnish
1 orange slice, for garnish

Pour the gin, lemon juice, and syrup into a cocktail shaker. Shake 5 times. Pour into a highball glass filled with a few ice cubes. Add the club soda to fill and garnish with the cherry and orange slice.

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Sloe Gin Fizz

1 oz. sloe gin
1 oz. gin
1 1/2 tablespoons fresh lemon juice
2 tablespoons simple syrup
club soda
1 orange slice, for garnish
1 maraschino cherry, for garnish

Pour the gins, lemon juice, and syrup into a cocktail shaker. Shake 5 times. Pour into a highball glass filled with a few ice cubes. Add the club soda to fill and garnish with the orange slice and cherry.

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Negroni

1 oz. gin
1 oz. sweet vermouth
1 oz. Campari
1 lemon twist, for garnish

Pour the gin, vermouth, and Campari into a cocktail shaker. Shake 15 times. Pour into an old fashioned glass fill with ice cubes and garnish with a lemon twist.

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Mimosa 

1/4 cup chilled fresh orange juice
4 ounces chilled champagne

Pour the orange juice into a champagne flute. Add the champagne and serve.

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Kir Royale

1/2 oz. creme de cassis
4 oz. chilled champagne

Pour the creme de cassis into a champagne flute. Add the champagne and serve.



Two Fisted Bacon Burger



TWO FISTED BACON BURGER
Morton’s Steakhouse Restaurant Recipe

4 pounds ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
6 tablespoons (3/4 stick) unsalted butter, softened
seasoned salt
12-18 ounces sliced horseradish cheddar cheese
12 slices thick-cut bacon, cooked until crisp

Preheat the oven. In a large mixing bowl, break up the ground beef, add the egg and tomato juice, and season with salt and pepper Mix gently but thoroughly with your hands or a wooden spoon. Divide the meat into 6 even portions and mold each into a patty about 1 1/2 inches thick and 4 1/2 inches in diameter. With a knife, make 1/8 inch deep crisscrosses on top of each burger.

Brush the inside of each bun with butter and toast in the over, in a toaster oven, or under the broiler, buttered side up, until lightly browned. Remove the hot buns and season each buttered side with seasoned salt. Set aside.

Broil the burgers for 7 to 8 minutes on each side or until medium rare. Lay 3 slices of cheese on each burger and return to the broiler for about 30 seconds or until cheese melts. Sandwich the burgers in the buns and top each burger with 2 slices of bacon. Serves 6.