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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Spinach Stuffed Tomatoes



SPINACH STUFFED TOMATOES
Morton's the Steakhouse Restaurant Recipe

Serves 6

12 ouces fresh spinach leaves
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon finely chopped shallot
pinch of sugar
salt and freshly ground white pepper
3 large tomatoes, cored
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 500 degrees.

Set a large bowl filled with water and ice cubes near the stove. In a large saucepan partly filled with lightly salted boiling water, cook the spinach for about 20 seconds or until just wilted. Stir well and then lift the spinach from the boiling water and immediately submerge in the ice water to stop the cooking. Lift the spinach from the ice water, let the spinach drain as much as possible, and squeeze dry. You will have about 2 cups of spinach.

In a medium saucepan, heat the butter over mediium high heat until bubbling. Add the shallot and cook for about 3 minutes, stirring, until softened. Add the spinach and sugar, season with salt and pepper, and cook for about 1 minute or just until the spinach is hot and coated with the butter and the shallot is venly distributed. Set aside to cool.

Cut each tomato in half across the middle. Scoop out the seeds and center the meat to make a bowl. Cut a thice slice from the bottom of each half,so each sits level on a rimmed baking sheel or shallow baking pan.

Season the tomatoes with salt and pepper and then divide the spinach evenly among the 6 halved. Sprinkle each with the cheese. Bake for 10 to 12 minutes or until the tomatoes are heated through and the cheese melts. Serve right away.

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