| Horse Radish
Posted: 10/6/2009 11:25:05 PM | Dug some fresh horse radish root on the weekend.
Anyone have anything other than the usual way of using it.
I have added Horse radish sauce to Chilly in past and it brings a different flavour to the chilly but have never used fresh root. Thinking about adding some slivers to my next batch of pickles.
New ideas are welcome | |
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| Horse Radish
Posted: 10/7/2009 12:29:42 AM | I have a stock recipe from my grandmother I use, very simple:
wash and thinly peel the root, grate, chop, grind into a pulp, add a pinch of kosher salt, and while mixing add vinegar until it's the consistency of mortar. Put into bottles, refrigerate for up to a year. Adding a half can of beets with a little of the juice will make it not so strong.
Instead of cutting slivers, you can use a veggie peeler to get long thin strips. Add a small amount to this salad for a little extra kick:
1 celeriac or celery root (washed & peeled)
1 Lb carrots (washed & peeled)
5 large stalks of celery (washed)
1 large leek (washed well)
1/2 cup dried cranberries (optional)
1/4 cup chopped nuts (optional)
With a veggie peeler, slice the celery root, carrots, and celery stalks into long strips.
Cut & trim the leek into 3" long and about 1/2" wide strips.
Toss in the cranberries & nuts (optional)
Mix a dressing of
2 parts Olive oil,
1/2 part balsamic vinegar,
1/4 part malt vinegar,
S&P to taste. | |
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| Horse Radish
Posted: 10/7/2009 7:07:57 AM | | I guess you cant even discuss items other than horseraddish...not dumped threads, chat features or blogs...I love w ith sausage and pork dishes. | |
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| Horse Radish
Posted: 10/7/2009 7:16:44 PM | Horseradish: Never have I used it fresh. I have seen the roots (?) in the produce section of a grocery store...never bought one. Wouldn't have known what to do with it but I will keep an eye on this thread, always open to learning new stuff.
I wouldn't dream of eating a prime rib without horseradish and I use it to make shrimp c ocktail sauce, that's it.
I am really interested in this thread, really. However...I admit to using it to check and see if I still have posting privileges. | |
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| Horse Radish
Posted: 10/7/2009 9:43:07 PM | Hi Naughti...
always nice to see your smiling face.
Horseradish is one of those things that in it's raw form is more than an acquired taste. Fresh grated it's like biting into a hot coal. When I make it at home, I have to be sure no one is home or will be home for a couple of hours. One time when there was a particularly good root, even my dog abandoned me.
It's rich in vitamin C and antioxidants, has lots of antibiotic properties, and will cure a stuffy nose in seconds.
Horseradish Soup
1 1/2 cup chicken consomme
1/4 cup leftover rice
1 small onion diced and caramelized
2 Tbsp fresh White Horseradish
1/4 tsp fresh ground black pepper
Heat the consomme, while that's heating caramelize a small onion and warm the leftover rice in the onion season with the pepper (NO SALT!!!). Dump the rice & onion into the consomme, add the horseradish, let it heat another 2 or 3 minutes.
Eat, enjoy, keep a box of tissues or roll of paper towels handy. | |
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| Horse Radish
Posted: 10/7/2009 10:56:12 PM | | a lil bit freshly grated goes great in french onion soup | |
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| Horse Radish
Posted: 10/8/2009 3:31:34 PM | Hello 42!
I do not have many horseradish recipes, but I have been hunting for the one I know I have. In the meantime, here is a place to find a fine one. It is from another thread I had here early in the year, I think. It is not my recipe, so I don't think I can repost it, but it is page 2, msg 34, Vanililly posted it. It is really good, I tried it. There are a lot of great recipes in this thread.
http://forums.plentyoffish.com/11264821datingPostpage2.aspx
I think Charon has another horseradish dish he posted in another one of my threads, if he doesn't mind, I will post the url to it too. Msg 19, page 1, Charon, great recipe for horseradish.
http://forums.plentyoffish.com/datingPosts9579684.aspx
Having fun? I will be back with mine when I find it.
SS
 after eating horseradish LOL | |
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| Horse Radish
Posted: 10/8/2009 7:00:37 PM | 42, I still cannot find the recipe I am looking for, but here are a few I have done
Spicy German Mustard
1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1/3 cup finely grated, then minced horseradish
1 small onion chopped
2 Tbsp. firmly packed brown sugar
1 tsp. salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric
Preparation:
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.
Make and can apple pie filling, the sweet or sour crab apples would work great for this, maybe even better. To the recipe, add 1/4 cup finely grated then minced horseradish for every pint your apple recipe makes and cook along with the rest.
This is FANTASTIC over pork ribs or loin (whole or chops). A mixed root mashe goes awesome with this meal and Brussels sprouts or greens.
You can do this when canning sour cherries too and use on fish or beef   You Betcha! LOL (I saw too much Sarah the other day and my granddaughter does this having never seen Sarah, whenever she likes a certain food)
Puree your horseradish and dehydrate it, then grind into powder, to store. Rehydrate and use with spice rubs on chicken or other meat before roasting. Putting it under the skin of any bird will be amazing.
Creamed Horseradish
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks. This is great on meat, especially beef and roasted or baked potatoes.
Prepared Horseradish
I think this is the all time most versatile way store and use horseradish.
Check out these two
http://www.andreasrecipes.com/2006/07/13/how-to-make-prepared-horseradish/
http://bertc.com/subfive/recipes/daves.htm
I found a recipe with a similar idea to mine on the apple horseradish
http://homecooking.about.com/od/condimentrecipes/r/blcon127.htm
Finally, my absolute best idea for horseradish - in MY opinion, of course, is this...
Maple Horseradish Mustard or Maple Horseradish Pecan Mustard
Buy a nice plain brown mustard packed heavily with whole seeds.
Put it in a larger sterilized canning jar.
For every cup of mustard add
1/2 cup maple syrup
1-2 tsp maple flavoring
1/4 cup prepared horseradish
Mix well and refrigerate. Use on everything from sandwiches to crusitng fish, chicken, turkey, pork and beef.
You may also add 1/3 cup crushed pecans and may need to add a little more maple syrup if you do.
This is some good stuff!
SS  | |
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| Horse Radish
Posted: 10/8/2009 11:00:20 PM | Hi SmilingSalmon
The Apple pie filling recipe sounds good and it is something different to try. As well as the maple horse radish mustard.
A very funny story. My first experience with fresh horse radish I dug some cleaned and peeled it and then went to prepare it. Had a recipe for a cream based horse radish sauce similar to commercial preparations. Well it called for it to be grated which seemed like a lot of work and I had a new food processor. In goes about 3 cups worth of horse radish dug that day. On goes the food processor and after about 5 minutes it has it pretty much ground to what looks like the right constancy. Well looks good so brain in neutral how does it smell. Lid of the food processor and hold it right up to the nose for a good sniff.
Shot of overpowering scent hits the nose shoots to the brain and shuts down the bodies ability to work the lungs. Eyes watering can't see can't breath and still holding the container in front of the face. I will say did not spill it put it down and started to try and breath had to pound my own chest and slowly started to get some air. For a moment I had thought that I might just have done myself harm. 
Will say it made the best horse radish sauce I had ever tasted. | |
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| Horse Radish
Posted: 10/9/2009 7:14:38 AM |
Beautifully written, well executed, and yes, extremely funny- especially to those of us who have been there and done that. More than once.
Yes,add me to the list as I'll never forget when, for the first time
I ground up some fresh horseradish in the kitchen. Gawd!
I had to run out of the house to get my bearing back Bam,Boom 
I hear the folks who make the stuff in the factory wear gas masks and I believe it! | |
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| Horse Radish
Posted: 10/9/2009 10:16:07 AM | LOL you guys crack me up.
I have to admit that when 42 told me about the horseradish I was thinking, "Good luck man, hope you have done it before, glad it isn't me!" LOL I figured you had 42, you sounded confident LOL
I did that once with horseradish looooooooooooooooooooooooong ago. So long that I barely remember it. I think those brain cells were wiped out. I do remember we all had to exit the house for a while.
More recently, about 3 years ago, I did a few catering jobs for the local university. I was the only one around with sushi experience, so I told the catering director to order some real wasabi for me.
The day comes and I made sure in the afternoon that all ingredients I needed were there and one of the other head caterers was there doing a job, so we helped each other do all of the prep and loading up of equipment and linens. We took a dinner break.
When we came back to do our food prep that the cooks were not doing, the cooks were winding down and getting ready to go. I had pulled out this bag of wasabi powder and was trying to figure out how to build a tent over it or some way to contain the powder when I poured it out. I even thought about doing it in the moisture injected walk-in because the heavy moisture would keep down powder float, but that might contaminate the air and food in there. I finally decided that there was no good way and went to the cook top under the strongest vent in the kitchen. I am armed with a large pitcher of water, a heavy spoon, bowl, scissors, the wasabi and a napkin tied around my face. The cooks had been watching me carefully. When they saw me pick up the scissors they scattered. I look up at the other caterer and we start laughing. She is only about 8 ft away. She says, "Do you want me to get you a chair in case you pass out so you don't hit the floor. I said no, I can handle it, maybe. I cover the bowl with a damp towel except one small edge and slowly pour in the wasabi powder and one small edge on the other side where I poured in the water. I was thinking how well this was working when all of a sudden I was overwhelmed by an invisible cloud of nerve deadening gas. I was unable to move and my eyes poured thickened fluid. I think I was drowning in my own lung fluid. The next thing I remembered was that the other caterer pulled me into one of the walk-ins and had a cold wet towel on my face and she had tears in her eyes, laughing. We were both coughing. Now this kitchen is well equipped with back-up emergency vents to clear of heavy smoke. She had hit the switch for those and we stayed in the walk-in at least 5 minutes until we thought it was safe. I still had to go back out and mix, but that ended up not being nearly as bad as pouring the stuff out of the bag.
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| Horse Radish
Posted: 10/9/2009 4:07:38 PM | I normally just eat the horseradish straight and none of that wussified stuff.
Grind up fine and leave it exposed to air. The longer it's exposed the hotter it gets. When you think it might be hot enough, add vinegar.
I like taking a jar of sweet pickles or in my case my favorite is using Bread & Butter pickles and add a tablespoon or two of horseradish to the jar and let sit in the fridge for a week. | |
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| Horse Radish
Posted: 10/11/2009 12:16:47 PM | I am making my last batch of pickles for the season and think I will put slivers in with them to hot up the pickles. Worth a try.
Hot food is great as long as it goes in the mouth not nose. But always go big or go home is my philosophy. | |
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| Horse Radish
Posted: 10/17/2009 10:58:23 AM | | Make a crust out of it on top of cedar plank salmon. | |
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| Horse Radish
Posted: 10/17/2009 3:17:31 PM | whiskey woman reminded me of another crust from a friend on another site:
Pete Miller's (local steakhouse) Horseradish Crust
• 1 lb. unsalted butter, softened or whipped
• 8 oz. bread crumbs
• 1 Tbsp wasabi powder
• 5 oz. white horseradish
• 2 tsp salt
• 2 tsp. granulated garlic
• 2 tsp. minced fresh garlic
• 2 tsp. white pepper
• 1/2 cup green onions, minced
1) Place the butter in mixer and beat on medium speed for approximately 20 minutes, until light and fluffy.
2) Add all spices at once to the butter. Mix for 5 more minutes, scrape down several times, especially the bottom.
3) In batches, add bread crumbs to the butter mix until completely blended.
4) Heap mixture to the top of steak (after the steak has been cooked to desired temperature).
5) Broil for about 1 minute, until crust turns a golden brown color.
Notes- personally, I'd lose the extra salt as there's enough in the bread crumbs & horseradish. Use REAL butter, not that substitute crap. This makes enough for a few steaks so scale accordingly. | |
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| Horse Radish
Posted: 10/17/2009 7:52:27 PM | | <<< Izzz wiping tears from his eyes...both from laughing and the thought of how bad that lungfull of horseradish must have felt...LOL | |
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| Horseradish
Posted: 10/19/2009 12:31:17 AM | Hey I was fishin and found this, I know y'all postings are old but I love what I love,
Have you used Wasabi? It is a Japanese horseradish, It is unattractive, green in color and I have only seen it prepared in a taste, but it is fantastic! Again a acquired taste. I use it sparingly, It 's a new groove for me in the kitchen and i like it.. | |
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