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.




Lyonnaise Potatoes

Morton's Steakhouse Copycat Recipe

Serves 6

3/4 pounds (3 to 5 large) baking potatoes, baked and cooled (see Notes)
1 cup bacon fat (see Notes)
2 1/4 pounds (3 medium) Spanish onions, sliced one-fourth-inch thick
salt and freshly ground white pepper
1 teaspoon chopped fresh curly leaf parsley

Cut the ends off the potatoes, peel and slice in half lengthwise. Cut each half across into 3/8 inch thick slices and set aside.

Heat a large saute pan over medium-high heat. When warm, add half the bacon fat and heat until hot. Add half the potatoes and toss in the fat. Cook for 4 to 5 minutes, or until light golden brown.
Add half the onions. Season to taste with salt and pepper, and sauté for 8 to 10 minutes or until golden brown. Remove to a large bowl, cover loosely and set aside to keep warm. Repeat to make the second batch with the remaining fat, potatoes, onions and seasoning. When all of the potatoes are in the bowl, add the parsley and toss. Serve immediately.

Notes: To bake potatoes, scrub the skins, pierce them several times with the tines of a fork, and bake them for 60 to 80 minutes in a preheated 400-degree oven until tender when pierced with a small knife or skewer. For 1 cup of bacon fat, cook 1-1/2 pounds of bacon until crisp. Reserve the bacon for another use.

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