Score: 5.00 (votes: 9)
"Ruth's Chris Steak House" is such a difficult name to spit out that a restaurant critic suggested it be used as a sobriety test. Surely anyone who could say the name three times fast couldn't possibly be intoxicated. But the hard-to-say name has worked well for the steakhouse chain—it's memorable. The name came from the first restaurant that Ruth purchased in 1965 called Chris Steak House. When she opened a second restaurant with that same name, the previous owner, Chris Matulich, tried to sue her. She won the case, but to avoid future lawsuits, she put her name in front of the original and it became the tongue twister we know today.
The delicious creamed spinach served at this famous steakhouse inspired this recipe that has just a hint of cayenne pepper in it for that Louisiana zing. My Ruth's Chris creamed spinach recipe requires a package of frozen spinach to make it convenient, but you can use the same amount of fresh spinach if you prefer.
Now that you've chosen the veggies, finish off the meal with my copycat recipes for Ruth's Chris Petite Filet and Au Gratin Potatoes.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
Get This
_main
- 1 10-ounce package frozen chopped spinach
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- Pinch ground black pepper
- Pinch ground nutmeg
- Pinch ground cayenne pepper
Do This
1. Cook the spinach following the directions on the package. Drain and squeeze all the liquid from the spinach when it's done.
2. Melt the butter in saucepan over medium heat.
3. Add the flour to the melted butter and stir until smooth. Cook for 2 minutes.
4. Add the cream and heat for 2 to 3 minutes or until the sauce thickens. Stir often so that sauce does not burn.
5. Add the spinach, salt, pepper, cayenne. Cook 2 to 4 minutes, stirring often. Serve hot.
Serves 4.
Reviews
Joan
Mar 19, 2019, 17:45
P E R F E C T!! Just perfect. Thank you! Hubby loves this, and he usually does not eat green things. :)
Anne-Marie
Jan 17, 2014, 22:00
My 5 year old just declared, I can't get enough of it. Mom, I'm in love with this!
I'm Todd Wilbur, Chronic Food Hacker
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
