Bone in Ribeyes and Steakhouse Sides

Kroger, the local grocery store chain, had a huge sale on steaks this weekend. They had my favorite cut - bone in ribeyes - for $4 a pound! I loaded up needless to say.

As it turns out, Emeril Lagasse really likes bone in ribeyes too. Someone gave me one of his cookbooks called Emeril's Delmonico.

Normally I don't give recipes for drinks on this site but I have to make a rare exception today. Emeril has a drink called Planter's Punch in his book. He says that you should enjoy it on a hot summer day. Let me tell you it is HOT down here. It isn't just that the temperature is >95 every day, it is also 90% humidity.

Planter's Punch

1 1/2 ounces dark rum
1 ounce cranberry juice
1 ounce orange juice
1/2 ounce lemon juice
1/2 ounce lime juice
1 ounce grenadine
1 thin slice orange
1 cherry for garnish



He suggests making the steaks by rubbing them down with olive oil, salt and pepper. Then grill them for 4 minutes per side, rotating 1/4 turn at the 2 minute mark for the cross-hatch grill marks. Then he puts them in the oven for 4 minutes at 450 degrees to make them turn out medium rare.

We also had a great blue cheese gratin potatoe dish and some creamed spinach, both steakhouse classics.

Stilton Potato Gratin

2 1/2 pounds potatoes
1 1/4 t salt
1/2 t ground black pepper
1 3/4 cups heavy cream
1 T finely chopped shallots
1 t minced garlic
1 t thyme
2/3 cup Stilton cheese or other blue cheese (Maytag if you can get it)
chopped parsley for garnish

Preheat oven to 350. Grease a 9 inch square baking pan with butter.
Peel potatoes and slice into 1/8th inch thick slices. Toss the potatoes in a large bowl with the salt and pepper while you prepare the rest of the dish.
Combine cream, shallots, garlic and thyme in a small saucepan. Bring to a simmer and simmer for 2 minutes. Arrange half of the potatoes in a layer on the bottom of the baking dish. Pour half the cream over and half the blue cheese (crumbled). Layer the rest of the potatoes on top, and pour the rest of the cream and the rest of the cheese on top. Cover tightly with tin foil and bake 45 minutes. Remove tin foil and bake an additional 15 minutes uncovered, or euntil top is golden brown.

Creamed Spinach

1 1/4 pounds baby spinach leaves
1 c cream
1 T cornstarch
2 T milk
5 T parmesan
1/2 t salt
1/8 t ground white pepper
1/3 cup packed sharm cheddar cheese

Preheat oven to 400. Lightly grease a baking dish.
Place spinach in a large skillet with enough water to cover the bottom of the skillet. Cover the skillet and cook, stirring occasionally until wilted, 5 to 7 minutes.
Bring the cream to a low boil in a saucepan. Remove from heat. Whisk cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the parmesan, salt and pepper and whisk until smooth. Add the spinach and stir. Pour the spinach cream mixture into the baking dish. Sprinkle cheddar over the top and bake until the cheese is melted, 5 to 6 minutes.