STEAK AND HORSERADISH PRESSED SANDWICH
Pack everything you love about a steakhouse dinner into one hearty sandwich. The horseradish-mustard spread adds a welcome kick, and baby arugula brings on a peppery freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the flank steak in a casserole dish or baking pan. Drizzle with the Worcestershire sauce, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Rub this mixture all over both sides of the flank steak and let sit at room temperature for 30 minutes.
- Pre-heat a grill pan for about 15 minutes. Meanwhile, mix together the mayonnaise, horseradish and whole-grain mustard in a small bowl. Set aside.
- When the grill is hot, cook the flank steak until an instant-read thermometer inserted in the middle of the steak reads 125 degrees F for medium rare, about 6 minutes per side. (Leave the grill pan over the heat.) Let the steak rest 15 minutes before slicing very thinly across the grain.
- Drizzle the onion slices with the remaining tablespoon olive oil and sprinkle with salt and pepper. Grill the onion on both sides to char and soften, about 2 minutes per side. (Turn down the heat if they char too quickly.) Transfer to a bowl. Check seasoning and add more salt and pepper, if necessary. Cover with plastic wrap to continue softening.
- Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread the horseradish mayonnaise on both halves. Layer half of the arugula, then the onion and the steak on the bottom half of the loaf and season with salt and pepper. Add the tomatoes, remaining arugula, more salt and pepper and top half of the loaf. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS
Steps:
- Preheat oven to 375 degrees F.
- Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.
CHEDDAR, RED PEPPER, AND HORSERADISH SPREAD
Categories Condiment/Spread Mushroom Vegetarian Quick & Easy Horseradish Mayonnaise Cheddar Bell Pepper Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients in a bowl until combined well.
FRESH BEET HORSERADISH
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
- Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
- Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.
HORSERADISH WITH RED BEETS
A fantastic recipe to use with meat dishes, shrimp cocktails, cooked potatoes and on crackers as an appetizer. This recipe was passed on to me by my Russian Grandmother and it has remained the same without any changes for the last 100 plus years.
Provided by William Uncle Bill
Categories Spreads
Time 50m
Yield 5-6 cups
Number Of Ingredients 6
Steps:
- Cook scrubbed beets with skins until tender.
- When done, immerse in cold water immediately.
- Let cool slightly, peel and discard skins.
- Shred beets with a medium coarse grater and set aside.
- Scrape horseradish root well to remove any blemishes.
- Cut root into small pieces.
- Measure 1 1/2 cups of vinegar and 1 cup of cold water.
- Add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
- If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
- In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well.
- Add sugar and salt and mix well to incorporate.
- If desired, add more horseradish to suit your taste, also adust seasonings to taste.
- Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
- Store the jar upside down so that no air gets into the jar, lasts much longer.
RED BEET HORSERADISH SPREAD
Ham just isn't ham without it!!! I am requested to make this every Easter and Christmas for our family get-togethers. It is very simple, a bit messy, but very much worth it! The addition of red beets to the jarred horseradish tames it down a bit...I don't know how anyone can eat straight horseradish!!...OUCH!
Provided by Manda
Categories Spreads
Time 15m
Yield 3 cups (approx.)
Number Of Ingredients 7
Steps:
- In food processor or blender, pulse beets until very finely minced, almost pureed (you may have to stop a few times to scrape sides down) In bowl, mix beets with all other ingredients, stirring well to combine.
- Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).
CREAMY HORSERADISH AND GREEN BEAN SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
- Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
- Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.
POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH
Steps:
- Preheat oven to 350 degrees F.
- Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
- Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
- In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.
FRESH HORSERADISH WITH BEETS
Categories Condiment/Spread Food Processor No-Cook Vegetarian Quick & Easy Horseradish Beet Spring Winter Healthy Vegan Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.
HORSERADISH MADE WITH BEETS --FRESH--
Want to kick up a ham sandwich, top and deviled egg, use on a roast beef, in a pot roast or make a cocktail sauce with it. Use fresh firm roots. PLEASE be advised Do this in a well ventilated area or better yet outdoors. Your eyes will burn as even my skin on my face started to feel the heat. If you don't feel heat your horseradish is old. Don't bother!
Provided by Rita1652
Categories Sauces
Time 20m
Yield 3 10ounce jars
Number Of Ingredients 6
Steps:
- Over medium flame heat vinegar, salt and sugar just to dissolve the sugar.
- Remove from heat and add cold water.
- In a food processor with metal blade add horseradish and beets.
- Add vinegar mixture to help process.
- If you need to add more vinegar so that the horseradish and beets are well chopped and blended into a fine mixture.
- Jar and store horseradish in clean glass jars with a tight fitting lids in the refrigerator.
- The more you open the jars the weaker it becomes.
RED AND YELLOW BEET HORSERADISH (FOR THE GEFILTE FISH)
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place the whole, skin on, beets in a pot and cover amply with water. Cook 1 hour until very tender. Test with a knife-it should pull out easily. Allow an hour for the beets to cool in the cooking liquid. This will give them the right consistency for the sauce. Cut away the very top of the beet and remove the skins. Place them in a food processor and puree as fine as possible. Strain though a coarse strainer into a mixing bowl. If you are using prepared horseradish, squeeze as much of the juice out as possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need to squeeze the fresh.) Mix the horseradish with the beets and add the lemon water and season with pepper and salt, if needed. Allow at least 1 day for the flavors to meld.;
FRESH RED HORSERADISH SAUCE
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes. To make a white horseradish sauce, simply omit the beet from the recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.
CHEDDAR CHEESE, RED PEPPER, HORSERADISH SPREAD
Make and share this Cheddar Cheese, Red Pepper, Horseradish Spread recipe from Food.com.
Provided by Berts Kitchen Witch
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Rinse, drain, pat dry, and finely chop red peppers.
- Stir all ingredients into a bowl until combined well.
Nutrition Facts : Calories 632.7, Fat 51, SaturatedFat 25.9, Cholesterol 129.2, Sodium 2669.2, Carbohydrate 16, Fiber 1.5, Sugar 3.8, Protein 29.5
CHEDDAR HORSERADISH SPREAD
Provided by Paul Grimes
Categories Dairy Vegetable No-Cook Cocktail Party Vegetarian Quick & Easy Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
RED HAZERET -- HORSERADISH-BEET RELISH
Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon - it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.
Provided by Molly53
Categories Vegetable
Time 40m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
- Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
- Drain and let cool.
- Peel the beets, quarter and add to the food processor.
- Whirl until a desired consistency is reached.
- Add to the horseradish; stir well.
- Add sugar, salt and vinegar according to taste.
- Check for taste after two days; relish develops best flavor after about a week.
- Keep covered in the refrigerator.
Nutrition Facts : Calories 15.6, Sodium 48.1, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.4
BEET, RED ONION AND HORSERADISH RELISH
Categories Condiment/Spread Onion Side Passover Vegetarian Horseradish Beet Chill Healthy Kosher Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
- Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
- Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
BEET HORSERADISH SAUCE
Categories Sauce Food Processor No-Cook Quick & Easy Horseradish Vinegar Beet Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).
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