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
Recipe courtesy Emeril Lagasse, 2004