Mortons Steakhouse Copycat Recipes

MORTON'S STEAKHOUSE SHRIMP ALEXANDER

Steps:

• Preheat oven to 500.
• Combine breadcrumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste.
• Peel, devein, and butterfly shrimp.
• Dip shrimp in butter (butter should be warm, not hot) then in breadcrumb mixture, and
• Place shrimp in a baking dish or oven-proof pan with sides. Pour remaining butter into the pan so the shrimp can cook in the butter.
• Bake shrimp at 500 degrees for 5 minutes or until done and the breading is lightly browned.
• Place wine, lemon juice, and shallots into a small pan. Heat over medium heat.
• When the wine has reduced to only a tablespoon, reduce the heat to the lowest setting on your stove. Start to add in small nobs of butter, stirring constantly until the butter melts.
• Stir the sauce continually, adding in more butter only after the last addition has melted and the sauce has thickened.
• The sauce will be done when the sauce has thickened and is a pale yellow. Do not allow the sauce to get too hot or it will break.

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

CHICKEN CHRISTOPHER - MORTON'S STEAKHOUSE RECIPE - (4/5)

Steps:

• BREAD CRUMB MIXTURE: Combine all ingredients and set aside. CHICKEN: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper. Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on wax paper or a wire rack. (Make your garlic butter sauce now.) Melt 2 tablespoons butter in a large saute pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed. GARLIC BUTTER SAUCE: In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan. Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter). Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once. The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made. To Serve: Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta. Notes: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you saute the chicken.