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Leroy Neiman’s favorite the “First-Course Lamb Chops”
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I was invited to attended an wonderful event at Morton's The Steakhouse in Annapolis on July 14th, to celebrate their partnership with Feeding America, the nation's leading domestic hunger-relief charity, and locally, with the Maryland Food Bank, in conjunction with the release of the new "Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen" written by Klaus Fritsch, Morton's co-founder, along with Tylor Field III, Morton's Vice President of Wine and Spirits, and Mary Goodbody, nationally known food writer and cookbook editor.
The event included a sampling of recipes from the cookbook paired with a selection of fine wine and cocktails. "Morton's The Cookbook" features over 100 recipes for Morton's signature cocktails, steak specialties and other main dish favorites, appetizers, soups and salads, side dishes, and delicious and decadent desserts. Each recipe is illustrated with full-color photography throughout. Instead of focusing almost exclusively on Morton's restaurant menu items, "Morton's The Cookbook" focuses equally on wine, spirit and ale accompaniments to each recipe. It also includes recipes specially created by Fritsch and his culinary team, as well as recipes ideally suited for hosting a private party.
One of the first things I tried the drink “Cool as a Cucumber” which combines the naturally refreshing aspects of cucumbers with vodka (page 30). I love this drink and it is now a favorite of mine! They recommend this with steak.
One appetizer we tried was the “Sirloin Rolls”- sirloin strip steak with an Asian-style sauce wrapped around a lemongrass stalk. The flavors were great and this item would be the perfect addition at your next party (page 34). They said they are easy to prepare and take not time to cook. They recommend you pair this with a Sauvignon Blanc, Riesling or Semillon.
Another appetizer we tried was Leroy Neiman’s favorite the “First-Course Lamb Chops”- petite lamb chops topped with Brie cheese and fresh flat-leaf parsley (page 37). The meat was perfectly cooked and the Brie on top was a perfect blend of flavor with the lamb. The recommend you pair this with a spicy wine and a single-malt scotch.
We also sampled the "Sliced Tenderlloin Tips"- tenderloin tips topped with spplewood-smoked bacon and blue cheese. It was melt in your mouth good. They recommend you pair this with a Cabernet Sauvignon or a nice scotch.
The last thing we tried was another appetizer called “Smoked Salmon Wedges”- a pizza crust topped with red onion, fresh dill, smoked salmon and capers (page 38). The fresh dill accents the salmon and adds freshness to the pizza. They recommend you pair this with a brut sparkling wine or if you want beer pair it with a lager.
Check out "Morton's The Cookbook" but be ready to start to drool over the pictures.
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