Masters champion Zach Johnson planned a steakhouse-theme menu for his Champions Dinner, so in his honor I'm giving versions of steakhouse favorites you can prepare at home.
A typical menu in an upscale steakhouse usually begins with a shrimp appetizer. I'm offering a spicy recipe for barbecue shrimp, a Louisiana-style appetizer with a delicious herb and wine sauce.
Pan-seared steaks that are given a flavorful spice rub are the stars of the meal.
While the steaks take center stage, no steakhouse meal would be complete without the side dishes. My recipes for classic steakhouse sides of mushrooms Burgundy, broiled tomatoes and creamed spinach are included here.
After a meal like this, there will probably be little room for dessert. Just in case, vanilla ice cream topped with fresh berries would make the perfect ending to this champion-worthy menu.
Heat oven to 350 degrees.
Grease a 2-quart casserole dish and set aside. Heat the butter in a large nonstick skillet over medium-high heat. Add the onion and sautà until tender, about 3 minutes. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk. Continue whisking and cook until thickened, about 3 minutes. Stir in the garlic and herb cheese and lemon zest and season with the salt and pepper. Stir until cheese melts. Taste and adjust seasonings as needed. Fold in the spinach and pour into the prepared casserole dish.
Combine the panko, Parmesan, butter and olive oil in a medium bowl. Season to taste with the salt and pepper and sprinkle over the spinach. Bake for 25 minutes. (Casserole can be made ahead. Spread the spinach mixture in the prepared baking dish, cover tightly and refrigerate. Set the casserole out at room temperature while you prepare the topping, sprinkle over the casserole and bake for 30-35 minutes.)
