Sizzling Steak Tips From Morton's

Executive Chef Elias Iglesias On Grilling The Perfect Steak

(CBS)  Key Lime Pie
Serves 6 to 8; Makes one 10-inch pie

Ingredients:
One 10-inch prepared graham cracker pie crust (see Note)
1 large egg white, plus 15 large egg yolks
Two 14-ounce cans sweetened condensed milk, such as Eagle Brand
1 cup plus 1 tablespoon lime juice (see Note)
6 tablespoons sugar
Sweetened Whipped Cream (recipe follows), for garnish

Preparation:
1. Preheat the oven to 375 F.

2. Brush the inside bottom and sides of the pie crust with the egg white (you may not need all of it) and bake for 5 minutes to set. Let cool on a wire rack.

3. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, mix the egg yolks, condensed milk, lime juice, and sugar for about 2 minutes, or until the sugar has dissolved and the mixture is smooth. Scrape the bowl from the bottom during mixing to make sure everything gets combined.

4. Set the pie shell on a baking sheet. Pour the filling into the pie shell so that it reaches the rim. Bake for 30 to 35 minutes, or until just firm in the center and the filling is golden brown around the edges. Remove the pie from the oven and refrigerate immediately for at least 3 hours or overnight.

5. Serve the pie garnished with whipped cream.

Notes: At the restaurant, we usually use Keebler Redi-Crust but you could use another brand or even make your own.

We use Real Lime lime juice, but another brand would work well, too. You could also squeeze fresh limes for the juice; you'll need 10 to 12 of them.


Chocolate Velvet Cake
Serves 10 to 12; makes 1 cake

Cake
3 Tablespoons unsalted butter, plus more for greasing the pan
2 tablespoons unsweetened cocoa
¼ teaspoon pure vanilla extract
5 large eggs
7 tablespoons sugar
5 tablespoons plus 1 teaspoon all-purpose flour

Filling And Topping
1 2/3 pounds semi-sweet or bittersweet chocolate
3 large eggs, separated
1 tablespoon instant coffee granules
1/3 cup praline paste
¼ cup (2 ounces) dark crème de cacao
¼ cup (2 ounces) dark rum
¼ cup (2 ounces) Kirsch
2 cups heavy cream
2 tablespoons plus 2 teaspoons sugar
1 tablespoon unsalted butter

Preparation:
1. Preheat the oven to 350 F. Butter and flour a 9-inch round cake pan that is 2 inches deep. Set aside.

2. To prepare the cake, in a small saucepan, melt the 3 tablespoons butter over low heat and set aside, covered, to keep warm.

3. In another small saucepan, bring ¼ cup of water to a boil over medium-high heat. Whisk in the cocoa powder and vanilla until smooth and set aside.

4. In the top of a double boiler, combine the eggs and sugar and set over simmering water over medium heat. Whisk continuously for about 3 minutes, or until frothy and a deep golden yellow. The mixture will be hot to the touch. (about 105 F)

5. Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed for about 5 minutes, or until light and fluffy.

6. Fold 1 cup of the egg mixture into the cocoa.

7. Sift the flour over the egg mixture still in the bowl of the electric mixer and gently fold into the batter. Fold the cocoa mixture into the batter. Fold the warm butter into the batter just until mixed. Do not overmix.

8. Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes, or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for about 5 minutes, then invert the cake onto a wire rack to cool completely. When the cake is cool, slice it in half horizontally using a serrated knife. Line a 9-inch springform pan with plastic wrap so that the ends of the plastic wrap extend over the side of the pan. Put the better-looking half of the cake in the springform pan. Reserve the other half for another use. (Wrapped well in plastic, it will keep in the freezer for up to 1 month.) Set the pan aside.

10. To prepare the filling, chop 1 1/3 pounds of the chocolate into small chunks. Put the chocolate in the top of a double boiler set over gently simmering water over medium heat. Slowly melt the chocolate. Set aside. (Reserve the remaining 1/3 pound of chocolate for the topping.)

11. Put the egg yolks in the top of a double boiler set over simmering water over medium heat and whisk vigorously for about 1 minute, or until warm to the touch. Take care that the eggs do not cook. Remove the top of the double boiler from the heat and whisk in the coffee granules and then the praline paste, crème de cacao, Rum, and Kirsch. Whisk in the melted chocolate and set aside.

12. In the bowl of an electric mixer fitted with the whisk attachment, whip 1 ¼ cups of the cream on high for 1 ½ to 2 minutes, or until soft peaks form. Set aside while you beat the egg whites.

13. In the clean, dry bowl of an electric mixer fitted with the whisk attachment (make sure the whisk is clean and dry), whisk the egg whites for 1 to 2 minutes, or until soft peaks form. Add the sugar to the meringue and whisk for 90 seconds longer, or until the egg whites form stiff peaks.

14. Fold the chocolate mixture into the whipped cream, and then fold this chocolate-cream mixture into the meringue.

15. To assemble the cake, pour the filling on top of the cake layer. It should fill the pan about three quarters full. Gently tap the pan on the countertop to remove any air bubbles, and smooth with a spatula. Cover the cake with plastic wrap and refrigerate for at least 8 hours, or until the filling is set.

16. Finely chop the remaining 1/3 pound of chocolate. In the top of a double boiler set over gently simmering water set over medium heat. Combine the chopped chocolate, butter, and remaining 3/5 cup of cream. Whisk until the chocolate melts and the mixture is smooth. Set aside for about 10 minutes to cool until warm.

17. Remove the cake from the springform pan by releasing the sides, (the plastic wrap will help remove it too.) Using a wide spatula, carefully transfer the cake, still on the metal base of the pan, to a wire rack set on a baking sheet or pan. Ladle the chocolate topping over the cake and spread it over the cake so that the sides and top are evenly and completely covered. Refrigerate the cake for about 15 minutes, or until the topping is set.

18. Carefully transfer the cake to a serving plate or platter. If you can remove it from the metal base, do so. Otherwise, leave it in place. Let the cake sit at room temperature for 15 or 20 minutes before slicing.

[bbqman6]

We woild like the recipe for the chocolate sauce featured on July 4th. Harry loved it. Why did you take down all the comments about it?
Please post the recipe, Thank you.

[lewiston14]

No but if they the same ones the RUTH CHRIS steak house uses you will be in for a big treat. I love the Porter house steak idea with roasted onions and mushrooms and the roasted red peppers. YUM

[dhcobra]

Does anyone have experience with thr new Imfra Red Burners that cook at 1800 Deg. F?