Grilled Tuna with Balsamic Reduction
Ingredients
- 2 - 8 ounce Yellow fin Tuna Steaks
- 1 Tbsp. Olive oil
- To taste Salt
- To taste Fresh ground black pepper
- 1 Cup Balsamic Vinegar
- 1/2 Cup Whipping Cream
Method:
Season both sides of the steaks with white pepper and salt. Grill on hot grill for three minutes on each side for medium rare.
Method for Balsamic Reduction:
Take 1 Cup Balsamic vinegar and reduce in skillet by half over medium flame. Finish with 1/2 cup whipping cream. Keep warm until ready to serve.
Grilled Asparagus with Balsamic Glaze
- 2 lbs. Large Asparagus
- 1/2 cup Olive oil
- 1/4 cup Balsamic vinegar
- 1 tsp Salt
- 1/2 tsp Ground white pepper
- 2 ounces Balsamic glaze
Cut the last inch off of the asparagus. Peel the last 2 inches of the asparagus spears. In a pot of boiling salted water, blanch the asparagus for about 5 minutes until al dente. (Cooking time will vary with the diameter of the asparagus.)
Place the blanched asparagus in ice water to shock. When it is completely cooled, remove it from the ice water and place on a paper towel to dry.
Meanwhile, place The balsamic vinegar, olive oil, salt and pepper into a small mixing bowl and mix well.
Place the asparagus in a shallow pan and pour the vinegar and oil mix over the asparagus. Move the asparagus around in the pan so that all the spears get coated. Let the asparagus marinade for about 10 minutes, a little longer is fine if you wish.
Be careful to drain the asparagus well before placing it on the grill. Place the drained, marinated asparagus on a hot grill. Cook for about 8 to 10 minutes till very lightly charred.
Place the grilled asparagus on a platter and drizzle the Balsamic glaze over the asparagus.
About Morton's:
Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.The Company owns and operates 80 Morton's steakhouses located in 68 cities in 28 states and Puerto Rico and five international locations (Toronto, Vancouver, Singapore, Hong Kong, and Macau), as well as three Italian restaurants. 2008 marks Morton's 30th anniversary, and the company will celebrate by partnering with the Make-A-Wish Foundation in its "30 Wishes for 30 Years" national campaign.
400 Post St., Lower Level
San Francisco, CA 94102
Phone: 415-986-5830
www.mortons.com
Event information:
Far Niente Wine Dinner
Make-A-Wish Benefit
September 16, 2008
Reception - 6 p.m.
Dinner - 6:30 p.m.
Menu @ $175.00 per person
400 Post Street @ Powell
San Francisco, CA 94102
Reservations can be made by calling 415-986-5830
Menu
Appetizer
A selection of Morton's signature Jumbo Sea Scallop, Shrimp Alexander and Oyster Rockafeller
Salad
Mixed Field Greens with a Raspberry Vinaigrette
Entrée
Choice of Morton's New York Strip Sirloin or a Broiled Tuna with a Balsamic Reduction
Vegetable
Twice Baked Potato, Grilled White Asparagus
Cheese Course
Parmesiano/Reggiano, Laura Chanel Goat Cheese & Cambezola
Served with Walnut Bread and Champagne Grapes (if available)
Dessert
Fresh Pears Poached in Red Wine
Coffee & Hot Tea Service
Selected Wines for the evening
Far Niente Chardonnay
Far Niente Cabernet
Nickel & Nickel Cabernet
Dolce
About Eddie Bernal, Executive Chef Morton's The Steakhouse:
As Executive Chef, a position he has held since the restaurant's opening in 1994, Bernal supervises a staff of ten. His primary responsibilities are to oversee the daily operation of the kitchen and to ensure that each area of food preparation and service is run to perfection. This includes guaranteeing that everything a guest eats, from the succulent steaks to the perfectly baked potatoes, meets Morton's high standards of quality.A native of Jalisco, Mexico, Bernal and his family moved to Los Angeles, California in 1972. His culinary interest began when he was a teenager, when he started preparing meals for family and friends. As fate would have it, a restaurateur asked him if he wanted a job when he was just 18, and so his professional career began. His first position was making pastries as a pastry chef, and he continued his culinary education while working in positions of increasing responsibility. Amazingly, Bernal has not had professional culinary schooling; rather, his innate sense, hard work and dedication (not to mention his wonderful personality) have garnered him opportunities that have led to accolades of culinary achievement.Prior to joining Morton's The Steakhouse, his positions included chef at Nick's Fish Market in Los Angeles and as a corporate chef in Boca Raton, Florida. He began his career at Morton's in the steakhouse's hometown of Chicago, as associate chef at the Rosemont restaurant in 1982. He was promoted to chef after only six months and moved to another Chicago-area Morton's, at the Westchester location. Bernal was opening chef of the San Francisco restaurant in November of 1994.
