'Morton's' cookbook offers glimpse the recipes, personalities, ingredients of success (2024)

Philip Potempa
, (219) 852-4327

Late restaurateur Arnie Morton described eating at his famedMorton's The Steakhouse as "more than a meal, it's anexperience."

This is the same man who helped organize the first Taste ofChicago in 1980, earning him the tag "Father of Taste."

Today chef Klaus Fritsch, Morton vice chairman and cofounder,keeps Arnie's name and reputation alive and thriving.

In Chicago, in December 1978, Morton and Fritsch founded andopened the original Morton's The Steakhouse.

Today there are more than 80 Morton's restaurants around theworld and they welcome more than 3.5 million guests annually.

To celebrate the success and legacy of both the restaurant andMorton the man, who died at 83 in 2005, Fritsch teamed up withTylor Field III and writer Mary Goodbody to jointly author a newcookbook "Morton's The Cookbook: 100 Steakhouse Recipes for EveryKitchen" (May 2009 Clarkson Potter Publishers, $32.50).

One of the most difficult tasks for this follow-up to theoriginal "Morton's Steak Bible" was to narrow the recipe selectionto just 100 recipes.

"I decided to create this cookbook with recipes that reflect thespirit of Morton's, even if not every single one of them appears onour menu exactly as presented here," Fritsch said.

"Some of the dishes in the book are on the menu, some are madeexclusively for private parties or staff meals and others are myown creations or those of our Morton's family. It's a winningcollection, perfect for re-creating the great flavors of Morton'ssteakhouse at home."

The 240-page hardcover is not only jam-packed with color photos,but has a range of star-studded stories and tidbits about celebritydiners, from the cast of "Sex and the City," bands such as the GooGoo Dolls and singers Billy Joel, Celine Dion and Dolly Parton toLarry King, Josh Duhamel, LeBron James, Derek Jeter, Tiger Woods,England's Prince Andrew and Miley Cyrus.

Morton's is using the new cookbook and a series of "tastingparties" to earn $75,000 to benefit local food banks across theUnited States.

With a ticket price of $59, the Morton's at 65 E. Wacker Placein Chicago, is offering a special tasting reception from 5:30 to 7p.m. July 22 (312-201-0410). The price includes a copy of the newcookbook signed personally by Fritsch. He'll attend the party andoffer an array of appetizers and wines and spirits featured in thecookbook. In addition to a silent auction, a $5 contribution perticket price benefits Morton's charity partner, FeedingAmerica.

Morton's Warm Blue-Cheese Dip

8 slices hickory-smoked bacon, diced

2 cloves garlic, minced

8 ounces cream cheese, softened

1/4 cup heavy cream

4 ounces crumbled blue cheese

2 tablespoons chopped fresh chives

2 tablespoons chopped almonds

Crackers, sliced baguettes or fresh vegetables for serving

DIRECTIONS: Preheat oven to 350 degrees. In a nonstick skillet,cook the bacon over medium-high heat for about 8 minutes or untilnearly crisp. Drain the bacon and wipe skillet dry. Return thebacon to the pan, add garlic and cook over medium heat for 3minutes longer or until bacon is crisp. Do not allow garlic toburn, before draining on paper towels. In the bowl of an electricmixer fitted with the paddle attachment, beat the cream cheeseuntil smooth. Add the cream and beat well to mix. Fold in thebacon, garlic, blue cheese and chives. Transfer dip to a 2-cupbaking dish, top evenly with almonds and bake for 30 minutes oruntil heated. Serve with crackers or desired accompaniment. Makes 2cups.

Source: "Morton's The Cookbook: 100 Steakhouse Recipes forEvery Kitchen" (May 2009 Clarkson Potter Publishers$32.50)

Morton's Warm Steak Salad with AsianDressing

Dressing:

2 tablespoons plus 2 teaspoons soy sauce

2 tablespoons peanut oil

2 tablespoons sesame oil

2 tablespoons white rice wine vinegar

1/2 teaspoon finely minced fresh ginger

1/2 teaspoon finely minced garlic

1/2 teaspoon crushed red pepper flakes

Salad:

1 pound bok choy

8 cups torn romaine lettuce

6 cups chopped iceberg lettuce

1 medium carrot, peeled and cut into very thin strips

1 medium red bell pepper, seeded, membranes removed and cut intothin strips

5 to 6 scallions, white and green parts, chopped

1/2 cup clarified butter

2 pounds tenderloin tips, sliced into strips about 1/2 inchthick

4 teaspoons toasted sesame seeds

DIRECTIONS: To make dressing, whisk together soy sauce, peanutoil, sesame oil and vinegar. Add the ginger, garlic and red pepperflakes and stir well. Set aside for at least 1 hour and up to 24hours if possible for best flavor. Put bok choy into an ice bathuntil crisp for about 30 minutes. To prepare salad, cut the greenends of the bok choy into pieces about 1 1/2 inches wide. Continuecutting the stalks on the bias into 1/2-inch-thick slices. Transferto a bowl filled with ice water and let it crisp for about 30minutes. Spin dry. In a large mixing bowl, toss together the bokchoy, romaine, iceberg lettuce, carrot, bell pepper and scallions.In a large skillet, heat the butter over medium-high heat. Cook thetenderloin tips in the hot butter for about 90 seconds, turningonce or until medium-rare. Transfer the steak to a shallow bowl andadd about 1/4 cup of the dressing. Toss to coat the meat. Drizzleabout 1/4 cup of the dressing over the salad greens and toss tomix. Pile the

salad on 4 serving plates and top each with strips of steak andgarnish with sesame seeds. Makes 4 servings.

Source: "Morton's The Cookbook: 100 Steakhouse Recipes forEvery Kitchen" (May 2009 Clarkson Potter Publishers$32.50)

New York Strip Steak and Beefsteak TomatoSalad

Dressing:

1/4 cup red wine vinegar

1 1/2 teaspoons sugar

2 teaspoons crushed dried oregano

3/4 cup vegetable oil

Salad:

12 (4 ounce) pieces New York strip steak ends

Seasoned salt

4 tomatoes

4 leaves romaine lettuce

12 (1/8-inch thick) slices red onion

8 ounces crumbled blue cheese

DIRECTIONS: To make dressing, in a mixing bowl, whisk togetherthe vinegar, sugar and oregano until the sugar is dissolved. Slowlyadd the oil, whisking constantly, until fully incorporated. Setaside. Store in a lidded container at room temperature for up to 5days. To make the salad, preheat the broiler. Season the steak onboth sides with seasoned salt. Lay the steak in a broiling pan andbroil for 1 to 1 1/2 minutes, turning once, or until medium rare.Set aside, covered, to keep warm. Core the tomatoes and then cutinto 3/4-inch thick slices. Lay a lettuce leaf on each of the 4serving plates. Arrange alternating slices of tomato, onion andbeef on top of the lettuce. Drizzle each salad with about 1 1/2tablespoons of dressing and top with blue cheese. Serveimmediately. Makes 4 servings.

Source: "Morton's The Cookbook: 100 Steakhouse Recipes forEvery Kitchen" (May 2009 Clarkson Potter Publishers$32.50)