Morton's Grille visits Eyewitness News

Chef Elias Iglesias from Morton's Grille will stop by Eyewitness News Saturday morning to make some delicious snacks and to tell us about an event the restaurant is sponsoring with one of the New York Jets.[br /][br /]At 6 p.m. Oct. 19, Jets defensive lineman Muhammad Wilkerson and his Jets teammates will serve fans at Morton's all evening. Proceeds will benefit Wilkerson's T.E.A.M. 96 Foundation, which helps high school student athletes.[br /][b][url HREF="http://www.eventbrite.com/e/celebrity-servers-at-mortons-grille-ny-jets-muhammad-wilkerson-tickets-17992216203[br /]" TARGET="http://www.eventbrite.com/e/celebrity-servers-at-mortons-grille-ny-jets-muhammad-wilkerson-tickets-17992216203[br /]" REL="nofollow"][br /]For more information on the event, click here.[/url][/b][br /][br /][b]TOT'CHOS[/b][br /][br /][b]Ingredients[/b][br /]1 package frozen tater tots (32 oz)[br /]1 lb lean ground beef[br /]1 cup of shredded Colby Jack cheese[br /]1/3 cup sliced blacked olives[br /]2 tablespoons diced cilantro[br /]2 tablespoons diced tomatoes[br /]cup sliced jalapenos[br /]cup sour cream[br /]1/3 cup guacamole[br /][br /][b]Directions[/b][br /]1. Prepare tater tots according to package.[br /]2. While they are baking, cook your beef with a[br /]package of taco seasoning (optional) until[br /]browned and cooked through. Set aside.[br /]3. Once tots are finished cooking, remove from[br /]oven (but keep oven on) and top with cooked[br /]beef and cheese. Pop back in the oven until[br /]cheese is melted. Remove from oven and top[br /]with sour cream, guacamole, olives, jalapenos,[br /]tomatoes and cilantro.[br /][br /][b]LEMONGRASS CHICKEN WINGS[/b][br /]Yield = 3 pounds (21-24 wings)[br /][br /][b]Marinade[/b][br /]Fish sauce cup[br /]Soy sauce 1 oz[br /]Rice wine vinegar 1 oz[br /]Ginger, peeled, minced 2 tbl[br /]Garlic, peeled, minced 2 tbl[br /]Lemongrass, peeled, minced 2 stalks[br /]Bulb end only[br /]Honey 1 tbl[br /]Crushed red pepper tsp[br /][br /]Chicken wings 3 pounds[br /]Chinese soy mustard sauce 2 oz[br /]Sweet chili sauce (mae ploy) 2 oz[br /]Green onions, sliced 2 tbl[br /][br /]Marinating the wings:[br /]1. Whisk together all the ingredients, except the wings, in a mixing bowl.[br /]2. Add the wings to the marinade. mix well.[br /]3. Place the wings and marinade in a storage container.[br /]4. Wings must marinade for at least 12 hours before cooking.[br /][Ads /][br /]Cooking the wings on a grill: (preheat the grill)[br /]1. remove the wings from the marinade.[br /]2. over high heat on the grill, place the wings on the grates and cook for approx. 1 to 2 minutes per side until lightly brown. reduce heat to medium low and cook for 12-15 minutes turning over half way through. cook until the wings are golden brown and the internal temperature of the wings is 165 degrees and juices run clear.[br /]3. remove from the grill, garnish with sliced green onions and serve with chinese soy mustard sauce & sweet chili sauce (mae ploy)[br /][br /]Cooking the wings in an oven: (preheat the oven to 350 degrees)[br /]1. remove the wings from the marinade.[br /]2. spread the wings out on a greased sheet pan or in an oven safe dish. bake at 350 degrees for 30 -40 minutes, turning the wings half way through. cook until the wings are golden brown and the internal temperature of the wings is 165 degrees and juices run clear.[br /]3. remove from the oven, garnish with sliced green onions and serve with chinese soy mustard sauce & sweet chili sauce (mae ploy)[br /][br /][b]CHINESE MUSTARD SOY SAUCE[/b][br /][br /]Place approximately 2 cups of water in to the sauce pot and place on the stove top over medium heat.[br /][br /][b]Chinese mustard base [/b][br /]Yield = cup[br /][br /]Granulated sugar cup[br /]Coleman's mustard powder cup[br /]Egg yolk 2 each[br /]Red wine vinegar cup[br /][br /]1. Mix the sugar and mustard powder together in the stainless steel bowl.[br /]2. Whisk the egg yolk and red wine vinegar together in a separate small bowl.[br /]3. Add them to the sugar and mustard mixture, and whisk until the mixture is completely smooth. place the mixture in the bowl on top of the pot with the simmering water creating a double boiler.[br /]4. Cook over the simmering water in the double boiler, whisking occasionally, until the mixture thickens and forms soft ribbons, approximately 20 minutes.[br /]5. Remove from the heat and cool.[br /][br /][b]Chinese mustard soy sauce [/b][br /]Yield = 1 cup[br /][br /]Chinese mustard base cup[br /]Soy sauce cup[br /][br /]1. Place the ingredients into the mixing bowl and whisk together until fully incorporated. keep refrigerated.[br /][br /][b]BUFFALO CHICKEN MEATBALLS [/b][br /]Yield = 16 meatballs (2 oz. each)[br /][br /][b]Chicken meatballs[/b][br /][br /]Non-stick spray to coat[br /]Unsalted butter 3 oz[br /]Red Hot hot sauce 3 oz[br /]Ground chicken meat (ground turkey meat can be substituted)1 pound[br /]Large whole eggs 2 each[br /]Celery stalk, minced cup[br /]Tabasco sauce tsp[br /]Panko breadcrumbs (japanese) 1 cup[br /]Kosher salt 1 tsp[br /][br /]Celery sticks, fresh cut " x 4" 18 each[br /]Carrot sticks, fresh cut " x 4" 18 each[br /]Buffalo sauce 8 oz.[br /]Blue cheese crumbles 4 oz.[br /][br /]1. Preheat oven to 450 degrees. line a large sheet pan with parchment paper and evenly spray with non-stick pan spray.[br /]2. Place butter, hot sauce and Tabasco sauce in a small sauce pan over low heat. heat thoroughly, whisking occasionally until butter has melted and the hot sauce is well incorporated and emulsified.[br /]3. Remove from heat and transfer to a large bowl; let cool to room temperature, about 15 minutes.[br /]4. Add the ground chicken, eggs, celery, breadcrumbs, and salt to the bowl with butter mixture. using your gloved hands, mix until well combined.[br /]5. Using a cup measuring cup, scoop chicken mixture into 2 oz. portion balls.[br /]6. Using your gloved hands roll the mixture into firm round balls and place them on the prepared sheet pan.[br /]7. Arrange the meatballs in rows so that they are just touching on all sides.[br /]8. Place the sheet pan into the preheated oven and bake until cooked through, about 15 minutes. internal temperature should be 165 degrees.[br /]9. Remove the chicken meatballs and place in to a bowl and add the buffalo sauce. toss to coat and serve with the blue cheese crumbles, celery, carrots and blue cheese dressing or ranch dressing.[br /][br /][b]Buffalo sauce [/b] yield = 10 oz[br /]Red Hot hot sauce 8 oz[br /]Horseradish, prepared 2 tbl[br /]Dijon mustard 1 tbl[br /]Unsalted butter 4 oz. (wt)[br /][br /]1. Place hot sauce in a small sauce pan over low heat.[br /]2. Add and whisk in the horseradish and dijon mustard until well incorporated and emulsified.[br /]3. Bring to a boil and reduce heat to low and simmer for 4 minutes.[br /]4. Remove from heat and add whole butter and whisk to emulsify.[br /]5. Reserve warm for service.[br /]