Ingredients

• 2 tablespoons olive oil
• 2 dry-aged sirloin steaks, 16 ounces each
• Salt
• Freshly ground black pepper
• 1 recipe Creamed Spinach, recipe follows
• 1 recipe Scalloped Potatoes, recipe follows
• 8 teaspoons Homemade Worcestershire sauce, recipe follows

Directions

Creamed Spinach:

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

Scalloped Potatoes:

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.

Lightly grease a 1 1/2-quart baking dish with the butter and set aside.

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 servings

Emeril'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