Recipe Match for Napa Cabernet

• 2 dry-aged sirloin steaks, 16 ounces each
• Salt
• Freshly ground black pepper
• 8 teaspoons homemade Worcestershire sauce (recipe follows)
• Creamed spinach (recipe follows)
• Scalloped potatoes (recipe follows)

1. Preheat grill to high heat.

2. Season the sirloins on both sides with salt and pepper and grill until medium-rare and slightly charred around the edges, 4 to 5 minutes per side.

3. Remove from the grill and let rest for 3 to 5 minutes. Slice each steak 1/2-inch thick against the grain.

4. 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.

Emeril’s Worcestershire Sauce:

• 2 tablespoons olive oil
• 6 cups coarsely chopped onions
• 4 jalapeños, with stems and seeds, chopped
• 2 tablespoons minced garlic
• 2 teaspoons freshly ground pepper
• 4 cans, 2 ounces each, 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 Steen’s 100% Pure Cane Syrup
• 2 quarts distilled white vinegar
• 4 cups water
• 3/4 pound fresh horseradish, peeled and grated
• 3 pint-sized canning jars

1. Combine the oil, onions and jalapeños in a large stockpot over 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.

2. 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.

3. Using tongs, place the jars on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the jars by 1 inch. Boil and process for 15 minutes.

4. Again 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, jars can be kept in the refrigerator for up to six weeks. Makes 3 pints.

Note: Lagasse feels that the particular flavor of Steen’s syrup is important to the recipe. Should you be unable to find it, dark molasses is an acceptable substitute.

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 cheese

1. 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 spoon to release as much water as possible. Finely chop. Set aside.

2. Bring the cream to a low boil in a small saucepan. Remove from the heat.

3. 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.

4. Remove from the heat and adjust the seasoning to taste. Serve hot.

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 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 6 ounces Swiss cheese, grated

1. Preheat the oven to 400° F. Lightly grease a 1 1/2-quart baking dish with the butter and set aside.

2. Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the salt and the 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.

3. 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. 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.

4. Remove from the oven and let sit for 5 minutes. Serve hot. Serves 4.

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