Posted by Morton's Restaurants on July 16, 2008 at 12:47:07:
Sarah Moise Young of San Francisco Wins for Grilled Grouper Chimichurri Recipe
CHICAGO, July 16
CHICAGO, July 16 -- Morton's The Steakhouse, home
of the "Best Steak Anywhere," today announced that Sarah Moise Young of San
Francisco is the winner of its first Morton's Guest Prime Recipe Contest.
Mrs. Young's recipe for Grilled Grouper Chimichurri will have the honor of
being featured in Morton's second cookbook when it is published by Random
House in the summer of 2009. Mrs. Young, 31, is a freelance writer and
editor. Her recipe was judged "The Best Anywhere" among entries that were
submitted nationally to Morton's, whose 80 steakhouses are celebrating the
restaurant's 30th anniversary this year. As the grand prize winner, Mrs.
Young also will receive an all-expense paid trip for two to Chicago, where
she'll enjoy a memorable dinner at the original Morton's steakhouse on State
and Rush streets, which opened on December 21, 1978. The host of the dinner
will be Morton's Steak Bible author Klaus Fritsch, who co-founded America's
legendary steakhouse with Arnie Morton 30 years ago and now serves as Vice
Chairman of Morton's Restaurant Group, Inc.
"We are delighted to announce that Sarah Moise Young's savory seafood
recipe met the high standards of Morton's, whose recipe for success for 30
years has been great food, great service and legendary hospitality," said
Fritsch, who led the panel of culinary experts that chose the winning recipe.
"Her Grilled Grouper Chimichurri was the best of the group. Like Morton's,
her recipe combines fresh, high-quality ingredients to deliver great flavor."
Mrs. Young said her winning recipe was inspired by her father, Ben Moise,
a retired game warden from South Carolina, who prepared freshly caught grouper
with chimichurri for friends and relatives at his family's island retreat.
The upcoming Morton's cookbook is the sequel to Morton's Steak Bible,
which revealed many of Morton's classic recipes and steak grilling tips for
the first time. The new cookbook will feature more of Morton's renowned
recipes for easy preparation at home, plus Morton's expert tips on fine wine
and spirits. Morton's steakhouses specialize in serving Midwestern grain-fed
USDA prime beef, as well as fresh seafood and fish selections.
The Winning Recipe -- Grilled Grouper Chimichurri, from Sarah Moise Young
INGREDIENTS
1 whole grouper or other meaty fish (about 1/2-lb of fish per person)
butterflied, halved with backbone removed, and skin on
4 Tbs. chopped shallots
1 bunch finely chopped parsley
1 tsp. chopped fresh thyme
1 tsp. chopped fresh basil
1 cup chopped plum tomatoes
1 cup extra virgin olive oil
1 cup mild wine vinegar
1 cup water saturated with salt
1 Tbs. cayenne pepper
6 large cloves of garlic, crushed
DIRECTIONS
Line a large jelly-roll pan with plastic wrap, place the fish skin-side
down and spoon the chimichurri over it. Cover with plastic and let sit all
afternoon, or at least three hours. Put fish skin-side down on a hot covered
grill and spoon any leftover marinade over it. When the marinade bubbles on
top (about 15-20 minutes), it is ready. Serve immediately with freshly grilled
corn on the cob and a green salad.
About Morton's
Morton's Restaurant Group Inc. (NYSE: MRT) is the world's largest operator
of company-owned upscale steakhouses. Morton's steakhouses have remained true
to our founders' original vision of combining generous portions of high
quality food prepared to exacting standards with exceptional service in an
enjoyable dining environment. As of July 16, 2008, the Company owned and
operated 80 Morton's steakhouses located in 68 cities in 28 states and Puerto
Rico and five international locations (Hong Kong, Macau, Singapore, Toronto
and Vancouver), as well as three Italian restaurants. Please visit our
Morton's website at www.mortons.com.
SOURCE Morton's Restaurant Group Inc.
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