ASPARAGUS AND TOMATO SKEWERS WITH HONEY MUSTARD-HORSERADISH SAUCE
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
- Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.
Nutrition Facts : Calories 141 calorie, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 522 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 3 grams, Sugar 21 grams
GAME-DAY STEAK SANDWICHES WITH SUN-DRIED TOMATO AND HORSERADISH CREAM
Steps:
- If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight.
- When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
- Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper.
- Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.)
- Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
- To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
- Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.
FRIED GREEN TOMATOES WITH HORSERADISH CREAM
Provided by Guy Fieri
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.
- Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.
- In a second shallow bowl, combine the buttermilk and half of the yogurt.
- Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.
- Heat the oil in a cast iron pan to 365 degrees F.
- Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.
- Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.
HORSERADISH SAUCE
This sauce is wonderful with London Broil or Prime Rib. It is also very good with Roast Beef. We use it on beef sandwiches like a spread.
Provided by CAROL46
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 3.2 g, Cholesterol 2.7 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 33.1 mg, Sugar 1.4 g
HORSERADISH PAN SAUCE
These sauces can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter or cream. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter or cream. This amount is enough for four steaks, but the formulas can be recalculated if you're serving more guests.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 2.5 g, Cholesterol 7.9 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 40.6 mg, Sugar 1.5 g
HORSERADISH CHERRY TOMATOES
Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.
Provided by Bon Appétit Test Kitchen
Categories Tomato Appetizer Side Vegetarian Quick & Easy Backyard BBQ Horseradish Mayonnaise Summer Party Bon Appétit Wedding
Number Of Ingredients 4
Steps:
- Use a small sharp knife to core a dozen or so cherry tomatoes; scoop out centers. Spike mayonnaise with prepared horseradish (try 3 parts mayo to 1 part horseradish) and spoon it into the tomatoes. Top with fresh herbs, like chives and chervil.
TOMATO SAUCE WITH HORSERADISH RECIPE
Provided by Dianewaldron
Number Of Ingredients 7
Steps:
- Heat butter in saucepan and add onions and garlic. Cook, stirring until onions are wilted. Sprinkle with flour and stir to blend. Add tomatoes-salt and pepper to taste. Blend well and simmer stirring occasionally about 10 minutes. Stir in horseradish adding more according to taste and serve.
TOMATO SAUCE WITH HORSERADISH
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments, sauces and gravies
Time 15m
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan and add the onions and garlic. Cook, stirring, until the onions are wilted.
- Sprinkle with the flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper. Blend well and simmer, stirring occasionally, about 10 minutes. Stir in the horseradish, adding more according to taste, and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO-HORSERADISH SAUCE
I make this when my tomatoes are ripe. It only makes 1 pint so it is very quick and easy. Great to serve with meat. Even if you don't can very often this is something that is easy and fast to do.
Provided by mary winecoff
Categories Sauces
Time 30m
Yield 1 pint
Number Of Ingredients 9
Steps:
- Melt buter in large skillet over medium-high heat.
- Add onions and cook, stirring until it begins to soften, 2-3 minutes.
- Add garlic and cook until golden, about 3 minutes.
- Add tomatoes, bay leaf and horseradish.
- Stir, reduce heat to medium-low and cook until tomatoes are tender, about 20 minutes.
- Add salt, cayenne and thyme.
- Ladle into hot canning jars.
- Seal and place in hot bath for 15-20 minutes.
Nutrition Facts : Calories 306.4, Fat 13.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 809.5, Carbohydrate 46.1, Fiber 12, Sugar 27.5, Protein 8.1
TOMATOES WITH HORSERADISH SAUCE
This warm dish of lightly sauteed tomatoes and a tangy sauce is very tasty and quick to make. I occasionally use both red and green tomatoes to add even more color.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings,.
Number Of Ingredients 6
Steps:
- Coat a large skillet with refrigerated butter-flavored spray. Heat skillet over medium heat. Add tomato slices; cook for 2-3 minutes on each side or until edges begin to brown. In a small bowl, whisk the mayonnaise, cream and horseradish. Spoon over tomatoes. Sprinkle with parsley.
Nutrition Facts :
TOMATO AND HORSERADISH SAUCE
Provided by Pierre Franey
Categories easy, condiments, sauces and gravies
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
- Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 350 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.
TOMATO AND HORSERADISH SAUCE
Provided by Pierre Franey
Categories condiments, dips and spreads, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 11
Steps:
- Heat the olive oil in a small saucepan. Add the onions and garlic. Cook, stirring, until wilted, and then add the vinegar and bay leaf, if used. Cook until the vinegar is reduced to half.
- Add the tomatoes, tomato paste, salt and pepper. Cook, stirring often, about 5 minutes. Add the basil, if bay leaf is not used, and the horseradish and swirl in the butter. Remove the bay leaf, if used, and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE
Steps:
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
- Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.
BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE
This quick and easy dish is dedicated to that little mini-season between summer and fall, that time of year when I crave hearty, comforting dishes that are still light and simple to make.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
- Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
- Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
- Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
- Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
- Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 16.1 g, Cholesterol 90.8 mg, Fat 34 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 349.9 mg, Sugar 1.9 g
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