Delmonico's Dry-Aged Sirloin Steaks with Homemade Worcestershire Sauce, Scalloped Potatoes and Creamed Spinach
Preheat a grill to high heat.
Sprinkle 1 tablespoon olive oil over each steak and then season on both sides with salt and pepper. Grill until medium-rare and slightly charred around the edges, 4 to 5 minutes per side. Remove from the grill and let rest for 3 to 5 minutes. Slice each steak 1/2-inch thick against the grain.
To serve, spoon the potatoes into the center of each of 4 large plates and arrange the sliced meat on top. Spoon the creamed spinach next to the potatoes and drizzle 2 teaspoons of the Worcestershire sauce over each serving. Serve immediately.
2 pounds fresh spinach, tough stems removed and washed
1/4 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon finely chopped shallots
1 teaspoon minced garlic
6 tablespoons all-purpose flour
1 1/4 cups whole milk 1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon grated nutmeg
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Bring the cream to a low boil in a small saucepan. Remove from the heat. Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes. Remove from the heat and adjust the seasoning, to taste. Serve hot.
Yield: 4 servings
1 teaspoon unsalted butter
3 cups heavy cream
2 3/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
6 ounces Swiss cheese, grated
Preheat the oven to 400 degrees F.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the salt and pepper, and stir well. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top.
Place on a baking sheet and bake until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
Yield: 4 servingsEmeril's Worcestershire Sauce:
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
3 pint-sized canning jars
Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.
Yield: 3 pints
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Grass-Fed Sirloin Steak with Spinach, Grilled Sirloin Steaks with Pepper and Caper Salsa, Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries, Easy Main Dish, Garlic Chicken Recipes, Stuffed Pork Chops Recipes, Roasted Chicken Recipes, Beef Bourguignon Recipes, Spinach
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