Sarah Moise Young of San Francisco Wins for Grilled Grouper Chimichurri Recipe
CHICAGO, July 16 /PRNewswire-FirstCall/ -- 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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