from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Creates 18 Sandwiches
Ingredients:
18 ounces beef tenderloin, tail or end
Seasoned Salt
18 finger sandwich rolls with sesame seeds or any small finger roll, each about 3 inches long and 1 inch wide
2 tablespoons Mustard-Mayonnaise Sauce
Instructions:
1. Preheat the broiler and position the rack 2 to 3 inches from the heating element.
2. Lightly season the tenderloin with seasoned salt. Arrange on a broiler tray and tuck the thin end portions
under, if necessary, to prevent them from cooking too fast. Broil for 6 to 7 minutes, turning once, from
medium-rare, or longer depending on the thickness and desired doneness.
3. Meanwhile, slice the rolls in half. Place the rolls, cut side up, on a baking sheet. Toast under the broiler
for about 2 minutes, or until lightly browned. Turn them over and toast for 1 to 2 minutes longer, or until
lightly browned and heated through.
4. Spread the rolls with the Mustard-Mayonnaise Sauce. Slice the tenderloin across the grain into 18
pieces. Put a slice of tenderloin on the bottom half of each roll. Top with the other half of the roll and
serve.
Tuesday, March 24, 2009
Mustard-Mayonnaise sauce
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody
Makes about 1 3/4 cups
1 1/2 cups mayonnaise
3 tablespoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish
1. In a mixing bowl, whisk all ingredients until lightened and smooth.
2. Use immediately or transfer to a lidded container and refrigerate for up to 5 days.
Makes about 1 3/4 cups
1 1/2 cups mayonnaise
3 tablespoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish
1. In a mixing bowl, whisk all ingredients until lightened and smooth.
2. Use immediately or transfer to a lidded container and refrigerate for up to 5 days.
Morton's Mini Cheeseburgers
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody
Makes 12 mini cheeseburgers
# 2 pounds ground sirloin (see Note)
# 6 tablespoons tomato juice
# 2 large eggs
# 1 1/2 teaspoons salt
# 1/2 teaspoon freshly ground black pepper
# 12 mini hamburger buns or small, soft dinner rolls,
# each about 2 1/2 inches in diameter, split in half
# 6 ounces Cheddar cheese, cut into thin slices
# about the size of the burgers
# 12 leaves iceberg lettuce, each about 1 inch
# larger than the buns
# 12 slices plum or other ripe tomato,
# about the same size as the burgers
# 12 slices red onion, each about 1/8 inch thick
# Ketchup, for serving
# Mustard, for serving
1. Preheat the broiler. Position the broiler tray about 2 inches from the heat source.
2. In a mixing bowl, combine the sirloin, tomato juice, eggs, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly but gently. Divide the meat into 12 equal portions and form into hamburger patties.
3. Remove the broiler tray from the broiler and arrange the buns, cut side down, on the tray. Toast the buns under the broiler for about 30 seconds on each side, or until lightly browned. Be careful that the buns do not get too browned. Remove the buns and reserve.
4. Arrange the burgers on the broiler tray and broil for 3 to 3 1/2 minutes. Turn over and broil for 3 to 3 1/2 minutes longer for medium. Lay the cheese on top of the burgers during the last 1 1/2 minutes of cooking. (For medium-rare, broil the hamburgers for 2 1/2 to 3 minutes on each side; for well done, broil for about 4 minutes on each side.)
5. Put the cheeseburgers on the buns and garnish each with lettuce, tomato, and onion. Secure with a toothpick, if it makes serving easier. Serve the cheeseburgers with ketchup and mustard on the side.
Note: We use ground sirloin with an 80:20 ratio of lean beef to fat. Try to find beef with a similar ratio for the juiciest burgers.
Makes 12 mini cheeseburgers
# 2 pounds ground sirloin (see Note)
# 6 tablespoons tomato juice
# 2 large eggs
# 1 1/2 teaspoons salt
# 1/2 teaspoon freshly ground black pepper
# 12 mini hamburger buns or small, soft dinner rolls,
# each about 2 1/2 inches in diameter, split in half
# 6 ounces Cheddar cheese, cut into thin slices
# about the size of the burgers
# 12 leaves iceberg lettuce, each about 1 inch
# larger than the buns
# 12 slices plum or other ripe tomato,
# about the same size as the burgers
# 12 slices red onion, each about 1/8 inch thick
# Ketchup, for serving
# Mustard, for serving
1. Preheat the broiler. Position the broiler tray about 2 inches from the heat source.
2. In a mixing bowl, combine the sirloin, tomato juice, eggs, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly but gently. Divide the meat into 12 equal portions and form into hamburger patties.
3. Remove the broiler tray from the broiler and arrange the buns, cut side down, on the tray. Toast the buns under the broiler for about 30 seconds on each side, or until lightly browned. Be careful that the buns do not get too browned. Remove the buns and reserve.
4. Arrange the burgers on the broiler tray and broil for 3 to 3 1/2 minutes. Turn over and broil for 3 to 3 1/2 minutes longer for medium. Lay the cheese on top of the burgers during the last 1 1/2 minutes of cooking. (For medium-rare, broil the hamburgers for 2 1/2 to 3 minutes on each side; for well done, broil for about 4 minutes on each side.)
5. Put the cheeseburgers on the buns and garnish each with lettuce, tomato, and onion. Secure with a toothpick, if it makes serving easier. Serve the cheeseburgers with ketchup and mustard on the side.
Note: We use ground sirloin with an 80:20 ratio of lean beef to fat. Try to find beef with a similar ratio for the juiciest burgers.
Morton's Wild Mushrooms with Garlic Butter
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody
Serves 6
The name of this recipe is a misnomer because we use cultivated, farm-raised mushrooms. The term wild is applied to these specialty mushrooms to differentiate them from more common white mushrooms. Cook these mushrooms as soon as you can—they don’t store well—and clean them first. The best way to clean them is to wipe them with a damp cloth or to use a soft mushroom brush. When you clean the portobellos, scrape away the dark gills on the underside with a spoon and slice off the stems. The hardest part of this recipe? In my opinion, it’s preparing the Garlic Butter! But that can be made well ahead of time and frozen to be ready when you are.
6 slices very thin white bread
6-1⁄2 ounces portobello mushrooms
4-1⁄2 ounces shiitake mushrooms
6 ounces cremini mushrooms
3⁄4 cup Garlic Butter (click on link below)
1. Preheat the oven to 400_F.
2. Lay the bread slices out on a work surface. Using a 3-inch round cookie cutter or water glass, cut out six rounds. (Discard the crusts and trimmings or use them for bread crumbs.) Transfer the rounds to a baking sheet. Bake for 2 to 3 minutes, or until the toast rounds are light golden brown and crisp. Cool on wire racks.
3. Twist or cut the stems off the portobello and shiitake mushrooms. With a spoon, scrape the gills out of the portobellos. Discard the stems or reserve for another use. Cut all the mushrooms into 1⁄4-inch-wide slices.
4. Heat a large sauté pan over medium heat until warm. Add the Garlic Butter, and when it’s melted, raise the heat to medium-high. Add the mushrooms, and sauté for 5 to 7 minutes, or until the mushrooms release their liquid and are softened.
5. Spoon the mushroom mixture in equal amounts onto each toast and serve.
Serves 6
The name of this recipe is a misnomer because we use cultivated, farm-raised mushrooms. The term wild is applied to these specialty mushrooms to differentiate them from more common white mushrooms. Cook these mushrooms as soon as you can—they don’t store well—and clean them first. The best way to clean them is to wipe them with a damp cloth or to use a soft mushroom brush. When you clean the portobellos, scrape away the dark gills on the underside with a spoon and slice off the stems. The hardest part of this recipe? In my opinion, it’s preparing the Garlic Butter! But that can be made well ahead of time and frozen to be ready when you are.
6 slices very thin white bread
6-1⁄2 ounces portobello mushrooms
4-1⁄2 ounces shiitake mushrooms
6 ounces cremini mushrooms
3⁄4 cup Garlic Butter (click on link below)
1. Preheat the oven to 400_F.
2. Lay the bread slices out on a work surface. Using a 3-inch round cookie cutter or water glass, cut out six rounds. (Discard the crusts and trimmings or use them for bread crumbs.) Transfer the rounds to a baking sheet. Bake for 2 to 3 minutes, or until the toast rounds are light golden brown and crisp. Cool on wire racks.
3. Twist or cut the stems off the portobello and shiitake mushrooms. With a spoon, scrape the gills out of the portobellos. Discard the stems or reserve for another use. Cut all the mushrooms into 1⁄4-inch-wide slices.
4. Heat a large sauté pan over medium heat until warm. Add the Garlic Butter, and when it’s melted, raise the heat to medium-high. Add the mushrooms, and sauté for 5 to 7 minutes, or until the mushrooms release their liquid and are softened.
5. Spoon the mushroom mixture in equal amounts onto each toast and serve.
Morton's Garlic Butter
From Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Makes about 2-1⁄2 cups
Our garlic butter is a little more involved than some, but it’s absolutely sublime. It’s so nicely seasoned that you can add it to plain vegetables, potatoes, pasta, or rice and not have any need for another seasoning. We love it with mushrooms. Try it with our mashed potatoes, and presto! Garlic mashed potatoes. You can make a lot at once—you could easily double this recipe—and keep it in the freezer for a month or two. Knowing it’s right there makes home cooking so much easier. Don’t be put off by the anchovies; they simply provide a depth of saltiness you can’t get any other way.
2 tablespoons plus 1 teaspoon chopped garlic
2 tablespoons chopped peeled shallots
1⁄2 tablespoon rinsed, drained, and chopped anchovies (3 to 4 fillets)
1⁄2 bunch curly-leaf parsley, stems removed and discarded, chopped (about 1 cup)
1-3⁄4 cups (31⁄2 sticks) unsalted butter, softened
1⁄2 tablespoon Pernod liqueur
2 teaspoons coarse salt
1 teaspoon freshly ground white pepper
1. In the bowl of a food processor fitted with a metal blade, pulse the garlic, shallots, anchovies, and parsley until finely chopped.
2. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter for 1 minute. Scrape the garlic mixture into the butter and beat for another minute or so until thoroughly mixed. Reduce the speed to low. Add the Pernod, salt, and pepper and beat to mix. Increase the speed to high and mix for 2 minutes, or until the butter is smooth, fluffy, and light. Scrape down the sides of the bowl with a rubber spatula. Mix the butter mixture for 2 more minutes at high speed.
3. Use immediately or transfer to an airtight container. Refrigerate for up to 5 days, or wrap well and freeze for up to 2 months.
Makes about 2-1⁄2 cups
Our garlic butter is a little more involved than some, but it’s absolutely sublime. It’s so nicely seasoned that you can add it to plain vegetables, potatoes, pasta, or rice and not have any need for another seasoning. We love it with mushrooms. Try it with our mashed potatoes, and presto! Garlic mashed potatoes. You can make a lot at once—you could easily double this recipe—and keep it in the freezer for a month or two. Knowing it’s right there makes home cooking so much easier. Don’t be put off by the anchovies; they simply provide a depth of saltiness you can’t get any other way.
2 tablespoons plus 1 teaspoon chopped garlic
2 tablespoons chopped peeled shallots
1⁄2 tablespoon rinsed, drained, and chopped anchovies (3 to 4 fillets)
1⁄2 bunch curly-leaf parsley, stems removed and discarded, chopped (about 1 cup)
1-3⁄4 cups (31⁄2 sticks) unsalted butter, softened
1⁄2 tablespoon Pernod liqueur
2 teaspoons coarse salt
1 teaspoon freshly ground white pepper
1. In the bowl of a food processor fitted with a metal blade, pulse the garlic, shallots, anchovies, and parsley until finely chopped.
2. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter for 1 minute. Scrape the garlic mixture into the butter and beat for another minute or so until thoroughly mixed. Reduce the speed to low. Add the Pernod, salt, and pepper and beat to mix. Increase the speed to high and mix for 2 minutes, or until the butter is smooth, fluffy, and light. Scrape down the sides of the bowl with a rubber spatula. Mix the butter mixture for 2 more minutes at high speed.
3. Use immediately or transfer to an airtight container. Refrigerate for up to 5 days, or wrap well and freeze for up to 2 months.
Morton's Cajun Ribeye Steak
From Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Ribeye steaks are hugely popular with restaurant guests but are not always on the tip of the tongue when home cooks think of buying steak. This is a shame because this cut, from the prime rib section, is a rich-tasting steak. It is full of flavor and nearly as tender as a steak from the short loin, so you won't go wrong with a ribeye. It should be well marbled and may or may not have a noticeable nugget of creamy fat embedded in the meat. When a ribeye is sold with its bone, it's called a bone-in rib steak-and is delicious. You can use any Cajun seasoning rub for this steak or try our blend. Apply the rub generously, working it into the meat with your fingers before submerging it in oil to marinate overnight.
Wine recommendation: Shiraz, Syrah, Red Zinfandel, or Rhone Valley RedServes 6
Ingredients:
Preparation:
1. Put the Morton's Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
3. When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.
4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
5. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.
6. To serve, spoon some of the Au Jus over the steaks, if desired.
Ribeye steaks are hugely popular with restaurant guests but are not always on the tip of the tongue when home cooks think of buying steak. This is a shame because this cut, from the prime rib section, is a rich-tasting steak. It is full of flavor and nearly as tender as a steak from the short loin, so you won't go wrong with a ribeye. It should be well marbled and may or may not have a noticeable nugget of creamy fat embedded in the meat. When a ribeye is sold with its bone, it's called a bone-in rib steak-and is delicious. You can use any Cajun seasoning rub for this steak or try our blend. Apply the rub generously, working it into the meat with your fingers before submerging it in oil to marinate overnight.
Wine recommendation: Shiraz, Syrah, Red Zinfandel, or Rhone Valley RedServes 6
Ingredients:
- 1 cup plus 2 tablespoons Morton's Cajun Seasoning or other Cajun seasoning
- 6, 16-ounce aged ribeye steaks, each about 1 1/2 inches thick
- 4 3/4 cups flavorless vegetable oil, such as canola or safflower
- 6 tablespoons au jus (optional)
Preparation:
1. Put the Morton's Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
3. When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.
4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
5. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.
6. To serve, spoon some of the Au Jus over the steaks, if desired.
Morton's Cajun Seasoning
From here
Fans of the famous steakhouse will love a homemade jar of Morton's Cajun Seasoning. At Morton's, the seasoning is essential to the recipe for Cajun Ribeye Steak, but it's also great on chicken, fish, or even popcorn!
Makes about 2 1/2 cups.
Recipe reprinted with permission from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Prep Time: 5 minutes
Ingredients:
- 1/2 cup paprika
- 1/3 cup salt
- 1/3 cup freshly ground white pepper
- 1/3 cup garlic powder
- 1/3 cup onion powder
- 2 1/2 tablespoons dried thyme
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons freshly ground black pepper
- 2 1/2 tablespoons cayenne pepper
Preparation:
In a mixing bowl, stir together all the ingredients.
When mixed, transfer to an airtight container and store in a cool, dark place. The seasoning will keep for up to three months.
NOTE: You do not have to be perfectly precise when measuring these dried herbs. If you feel better with precision, 2 1/2 tablespoons equals 2 tablespoons plus 1 1/2 teaspoons.
Friday, March 20, 2009
Chicken Stir-Fry
Dada made this other day and it was really good. Reminds me of the chicken yakitori I used to get at La Salle when Aristocrat was still the caterer.
From here
From here
Ingredients
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce
Directions
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.