Best Horseradish Butter Recipes

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BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING



Beet and Butter Lettuce Salad with Horseradish Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

4 medium beets, preferably 2 red and 2 golden
1/2 cup sour cream
2 tablespoons prepared horseradish
1 1/2 tablespoons red wine vinegar
1 tablespoon finely chopped scallions
Kosher salt and freshly ground black pepper
2 heads butter lettuce, torn into pieces

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
  • Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
  • Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.

HORSERADISH BUTTER



Horseradish Butter image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
  • TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH



Sugar Snap Peas with Brown Butter, Lemon and Horseradish image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound sugar snap peas (can substitute with snow peas or green beans)
1 small piece fresh horseradish (no more than 1 inch needed)
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Juice from 1/2 lemon

Steps:

  • With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
  • Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
  • In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
  • Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP



Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 30

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
4 cups buttermilk
4 large eggs
1/2 cup vegetable oil
1/2 cup cooked wild rice (rice should be overcooked) drained well
Melted butter, for the waffle maker
1 quart plus 2 cups buttermilk
Kosher salt
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut into 8 pieces
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
Peanut oil, for deep-frying
2 sticks unsalted butter, slightly softened
1 tablespoon pink peppercorns
3 tablespoons clover honey
Salt and pepper
1 cup pure maple syrup
1 tablespoon prepared horseradish, drained
1 teaspoon Dijon mustard

Steps:

  • For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  • Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
  • While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
  • For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
  • Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
  • For the Butter: Combine all ingredients in a blender and blend until combined.
  • For the Syrup: In a small bowl whisk together all ingredients.
  • To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.

ROASTED SWEET POTATOES WITH HORSERADISH BUTTER



Roasted Sweet Potatoes With Horseradish Butter image

This recipe plays velvety, honeyed roasted sweet potatoes against the sharp bite of a fresh horseradish and herb compound butter. It's a great dish for feeding a crowd at Thanksgiving or another gathering. You can roast the potatoes and make the horseradish butter ahead, then pop them into the oven just 15 minutes before serving, while the turkey rests. If you can't find fresh horseradish, substitute another aromatic ingredient like garlic, fresh ginger or scallions, adjusting the quantities to taste. You'll need less ginger and garlic than you would horseradish, and probably the same amount of scallions. Taste as you go.

Provided by Melissa Clark

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

8 tablespoons unsalted butter, at room temperature
1/4 cup finely grated fresh horseradish, plus coarsely grated horseradish for garnish if desired
3 tablespoons chopped fresh parsley, more for garnish
3 tablespoons chopped fresh dill, more for garnish
3 tablespoons panko bread crumbs
Finely grated zest and juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 pounds sweet potatoes

Steps:

  • In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
  • Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
  • Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
  • Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED BONELESS SALMON STEAKS WITH HORSERADISH DILL BUTTER



Grilled Boneless Salmon Steaks with Horseradish Dill Butter image

Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.

Categories     Fish     Herb     Backyard BBQ     Dinner     Horseradish     Seafood     Salmon     Summer     Grill/Barbecue     Dill     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter, softened
1/2 cup drained bottled horseradish (from a 6-ounce jar)
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped shallot
1 teaspoon salt
3/4 teaspoon black pepper
4 (1- to 1 1/4-inch-thick) salmon steaks (preferably wild)
1 to 2 tablespoons olive oil
Special Equipment
kitchen string

Steps:

  • Stir together butter, horseradish, dill, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl with a rubber spatula until combined well. Transfer butter to a sheet of parchment or wax paper and roll into a 1-inch-thick cylinder. Twist ends of parchment to close, then chill until firm, about 20 minutes.
  • Prepare grill for direct-heat cooking over medium-hot charcoal.
  • Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large center bone. Remove and discard bones (you will end up with 2 thin pieces of fillet). Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.
  • Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6 to 8 minutes total.
  • Serve each fish steak topped with a slice of horseradish butter.

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH



Butter Basted Rib Eye with Crispy Smashed Potatoes and Horseradish image

Provided by Eric Greenspan

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt
Four 2-inch thick boneless rib eye steaks
1 stick (8 tablespoons) unsalted butter
3 cloves garlic, crushed
4 to 6 sprigs fresh thyme
Crispy Smashed Potatoes and Horseradish, recipe follows
Oil, for frying
1 pound fingerling potatoes
Salt
1/2 cup sour cream
1/2 cup prepared horseradish
1/2 cup mayonnaise

Steps:

  • Heat a large cast-iron pan over high heat.
  • Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
  • Preheat oil in a deep fryer to 350 degrees F.
  • Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
  • Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
  • Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
  • Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER



Winter Vegetables with Horseradish Dill Butter image

Categories     Potato     Steam     Vegetarian     Quick & Easy     High Fiber     Low/No Sugar     Horseradish     Vinegar     Carrot     Parsnip     Turnip     Winter     Brussels Sprout     Dill     Gourmet

Yield Serves 18

Number Of Ingredients 9

6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill

Steps:

  • In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.

BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE



Baked Horseradish Salmon With Chardonnay Chive Butter Sauce image

This is a recipe that I've had for several years. It calls for a lot of butter, but it can be cut back considerably and still have a nice flavor. From "Seasonal Celebrations across America Cookbook, 1996".

Provided by lazyme

Categories     Very Low Carbs

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

8 salmon fillets, 6-8 ounces each
1 teaspoon salt
3/4 teaspoon pepper
1/4 cup Chardonnay wine
1/2 cup prepared horseradish, squeezed to remove excess moisture
1/4 cup fresh breadcrumb
1 shallot, minced
1/2 cup Chardonnay wine
1/2 cup heavy cream
3 tablespoons lemon juice
1 1/2 cups butter, 3 sticks, chilled, cut into small pieces
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, diagonally sliced

Steps:

  • Lightly butter shallow baking pan or broiler pan.
  • Arrange salmon filets on buttered pan.
  • Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
  • In small bowl, combine horseradish, bread crumbs and shallot, mix well.
  • Press into top of each filet.
  • Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
  • Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
  • With wire whisk, beat in 1 cup of the butter.
  • Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
  • Stir in parsley and chives.
  • If desired, season with salt and pepper.
  • Serve butter sauce over salmon filets.

Nutrition Facts : Calories 793, Fat 54.2, SaturatedFat 27.9, Cholesterol 258.2, Sodium 894.1, Carbohydrate 4.3, Fiber 0.6, Sugar 1.7, Protein 66.3

HORSERADISH BUTTER STEAKS



Horseradish butter steaks image

A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

4 sirloin or rump steaks
olive oil , for brushing
100g horseradish & chive butter (See 'Goes well with' below for the recipe)
mixed salad leaves , including watercress, rocket and ak leaf lettuce and a crisp leaf, such as Batavia or Little Gem
2 tbsp red wine vinegar
1 shallot , finely chopped
pinch sugar
5 tbsp olive oil

Steps:

  • First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
  • Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

Nutrition Facts : Calories 655 calories, Fat 53 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.83 milligram of sodium

NEW YORK STRIP WITH MAITRE BUTTER, HORSERADISH MASHED POTATOES AND ASPARAGUS



New York Strip with Maitre Butter, Horseradish Mashed Potatoes and Asparagus image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
Kosher salt
Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature
Olive oil, for cooking
1 head garlic, cut in half horizontally
Kosher salt
1 bunch asparagus, trimmed
Olive oil, for cooking
2 shallots, cut into small dice
Pinch of crushed red pepper flakes
4 Yukon gold potatoes, cut into large dice
Kosher salt
1/2 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter
Half an 8-ounce jar prepared horseradish
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup flat-leaf parsley, finely chopped
2 tablespoons Dijon mustard
Zest and juice of 1 lemon
Kosher salt

Steps:

  • For the steak: Preheat the oven to 400 degrees F.
  • Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook.
  • For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside.
  • For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total.
  • Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes.
  • For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot.
  • For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside.
  • For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter.
  • For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt.
  • Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes.

ASPARAGUS WITH HORSERADISH BUTTER



Asparagus with Horseradish Butter image

Provided by Paul Grimes

Categories     Side     Roast     Quick & Easy     Father's Day     Horseradish     Asparagus     Spring     Butter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

2 bunches asparagus (about 2 pounds), trimmed and halved lengthwise
1 tablespoon extra-virgin olive oil
2 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons drained bottled horseradish

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
  • Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.

RIB EYE WITH HORSERADISH BUTTER AND ROOT VEGETABLES



Rib Eye with Horseradish Butter and Root Vegetables image

Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 9

1 large head celery root, peeled, halved, and cut into 1/4-inch wedges
2 large carrots, thinly sliced
1 tablespoon olive oil
2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed
Salt and pepper
1 tablespoon unsalted butter, room temperature
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1/4 cup sliced fresh chives

Steps:

  • Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
  • Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

Nutrition Facts : Calories 694 g, Fat 46 g, Fiber 5 g, Protein 46 g, SaturatedFat 18 g

GRILLED PORTERHOUSE WITH BROWN BUTTER AND HORSERADISH



Grilled Porterhouse with Brown Butter and Horseradish image

Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added crunchy celery and briny olives to punch up the greens, tossed it all with lemon juice for brightness, and swapped the oil out for a drizzle of garlicky brown butter. A grating of horseradish serves as the flavor-packed final touch.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

1 porterhouse steak (2 inches thick; 2 pounds), at room temperature
Kosher salt and freshly ground pepper
Vegetable oil, for grill
4 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
1 cup packed arugula
1 cup sliced celery, plus 1/4 cup leaves
1/4 cup pitted, sliced green olives, such as Castelvetrano
1 tablespoon fresh lemon juice
Fresh peeled horseradish, for serving

Steps:

  • Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
  • Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
  • Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
  • In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.

HONEY ROASTED POUSSIN ON HORSERADISH BEET PUREE AND SOY BUTTER SAUCE



Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

4 poussin, cleaned and patted dry
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Dijon
1 tablespoon coarse black pepper
5 large red beets, peeled and quartered
2 heads garlic, peeled, kept in whole cloves
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon horseradish
2 tablespoons butter
4 sliced shallots
2 cups white wine
1 lemon, juiced
1/4 cup heavy cream
2 tablespoons soy sauce
1/2 pound butter, well chilled and cut up into 1/2-inch dice
White pepper, to taste
1/4 cup chive batons, for garnish

Steps:

  • Preheat oven to 550 degrees. Mix the soy sauce, honey, Dijon and black pepper in a small bowl. Liberally rub the poussin inside and out with the rub. Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown. Simultaneously, toss the beets, garlic and olive oil. Season well with salt and pepper. Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven. May have to rotate the chicken for even coloring. When chicken is fully browned, turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 15 to 25 minutes. Beets will be done at the same time. Check by opening the papillote and piercing a beet. Should be soft. Chicken is done when the wing can be moved back and forth with great ease. Allow chicken to rest for 10 minutes before serving. In a food processor, add the beet mixture and puree. Add the horseradish and butter and check for seasoning. Keep warm.
  • In a saucepan, add the shallots, wine and lemon juice. Bring to a simmer and completely reduce the liquid. Add the cream and soy sauce and bring to a simmer. Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time. Season with white pepper and check. Keep warm in a ba
  • Plating: Take the breast off of the bone and slice on the bias. Place mound of beet puree in the back center of the plate and surround with chicken slices. Top with leg/thigh and sauce around the mound. Garnish with chive batons.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER & MAPLE-HORSERADISH SYRUP



Bobby Flay's Fried Chicken and Wild Rice Waffles With Pink Peppercorn Butter & Maple-Horseradish Syrup image

How to make Bobby Flay's Fried Chicken and Wild Rice Waffles With Pink Peppercorn Butter & Maple-Horseradish Syrup

Provided by @MakeItYours

Number Of Ingredients 29

1 quart plus 2 cups buttermilk
Kosher salt to taste
2 teaspoons chile de arbol powder or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne
Freshly ground black pepper to taste
Peanut oil, for deep-frying
Pink Peppercorn Butter
2 sticks unsalted butter, slightly softened
1 tablespoon pink peppercorns
3 tablespoons clover honey
Salt and pepper to taste
Wild Rice Waffles
½ cup cooked wild rice
1 ½ cups all-purpose flour
1 ½ cups whole-wheat flour
1 ½ tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon cinnamon
1 teaspoon kosher salt
4 cups buttermilk
4 large eggs
½ cup vegetable oil
¼ cup melted unsalted butter, plus more for the waffle maker

Steps:

  • Process: Prepare the waffle batter and sauces, set aside. Cook the chicken. While chicken rests and drains on a rack, cook the waffles.
  • Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de arbol or hot sauce in a large bowl or large baking dish. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
  • Stir together the flour, garlic and onion powders, paprika, and cayenne in a large bowl. Divide the flour mixture between 2 large shallow bowls and season generously with salt and pepper.
  • Drain the chicken in a colander and pat it dry. Dredge the a few pieces at a time in the flour mixture and pat off excess, then dip in the second bowl of buttermilk and allow excess to drain off. Dredge in the second bowl of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a large, deep cast-iron skillet; the oil should not come more than halfway up the sides of the pan. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 pieces at a time, and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a metal rack to drain; repeat to cook the remaining pieces. Salt to taste. Be sure to stay in kitchen throughout the process, as unattended hot oil is dangerous.
  • Maple-Horseradish Syrup
  • Whisk together ingredients in a small bowl. Leftover syrup mixture can be stored in the refrigerator for up to a week.
  • Wild Rice Waffles
  • Place ½ cup wild rice in saucepan with 2 cups water. Bring to a boil, then reduce heat to a simmer and cover. Simmer, covered, for 30-50 minutes until grains are tender and puffed and some kernels have split open. Remove from heat and drain in a colander.
  • Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • Whisk together the buttermilk, eggs, and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and melted butter and fold until just combined. Let mixture rest for 10 minutes.
  • While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and cook the waffles until they are golden and just cooked through
  • Assembly:
  • Spread a waffle with some of the pink peppercorn butter, top with a few pieces of the chicken, and drizzle with the maple-horseradish syrup.

SIRLOIN TIPS WITH HORSERADISH BUTTER SAUCE



Sirloin Tips with Horseradish Butter Sauce image

Categories     Beef     Quick & Easy     Backyard BBQ     Horseradish     Steak     Grill/Barbecue     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 (1-inch-thick) sirloin tip steaks (2 lb total)
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons drained bottled horseradish
1 teaspoon Worcestershire sauce

Steps:

  • Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.

CORN ON THE COB WITH HORSERADISH-DIJON BUTTER SAUCE



Corn on the Cob With Horseradish-Dijon Butter Sauce image

Mmmmm! From a flyer included with our organic produce delivery. I was hoping to test this recipe substituting fresh horseradish for jarred but for some unknown reason couldn't find any at the store. Prepare the corn on the cob using your favorite method. For this particular recipe I cooked the corn in a large pot of water, but grilling the cobs would work wonderfully, I have no doubt.

Provided by COOKGIRl

Categories     Corn

Time 15m

Yield 8 ears of corn

Number Of Ingredients 7

8 ears corn, husked, cleaned and silk removed
1/2 cup butter, softened to room temperature
1/4 teaspoon salt (reduced from 1/2 teaspoon)
1/4 teaspoon cracked black pepper
1 tablespoon fresh parsley, minced
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish cream or 1 teaspoon freshly grated horseradish

Steps:

  • Cook the ears of corn as suggested in *Steps #4 and #5.
  • Sauce: combine ingredients and mix well.
  • For each ear of corn, spread on approximately 1 tablespoon of the sauce.
  • *Note: For stove top directions to cook corn, bring large pot of water to boil. Add the prepared corn cobs to the water, cover and simmer for approximately 10-12 minutes.
  • If grilling corn, spread sauce on cobs, wrap tightly in foil and grill. Or, grill corn directly on the grill basting on the sauce as the ears cook.

Nutrition Facts : Calories 232.6, Fat 13.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 220.7, Carbohydrate 30.1, Fiber 3.5, Sugar 4, Protein 4.2

SEARED FISH STEAKS WITH HORSERADISH BUTTER



Seared Fish Steaks with Horseradish Butter image

Provided by Pam Anderson

Categories     Dairy     Fish     Sauté     Quick & Easy     Horseradish     Vinegar     Spring

Yield Serves 4

Number Of Ingredients 10

For steaks:
1 1/2 pounds tuna, swordfish or shark steaks, but 1 to 1 1/4 inches thick
2 tablespoons olive or vegetable oil
Salt and ground black pepper
Lemon wedges, or a pan sauce, uncooked relish, or flavored butter
For horseradish butter:
3 tablespoons bottled pure horseradish with liquid squeezed out
3 tablespoons butter, at room temperature
1/2 teaspoon vinegar
Salt and ground black pepper

Steps:

  • Steaks:
  • 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
  • 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
  • 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
  • 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
  • Butter:
  • Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.

BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE



Baked Horseradish Salmon With Chardonnay Chive Butter Sauce image

How to make Baked Horseradish Salmon With Chardonnay Chive Butter Sauce

Provided by @MakeItYours

Number Of Ingredients 13

8 salmon fillets, 6-8 ounces each
1 teaspoon salt
3/4 teaspoon pepper
1/4 cup Chardonnay wine
1/2 cup prepared horseradish, squeezed to remove excess moisture
1/4 cup fresh breadcrumb
1 shallot, minced
1/2 cup Chardonnay wine
1/2 cup heavy cream
3 tablespoons lemon juice
1 1/2 cups butter, 3 sticks, chilled, cut into small pieces
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, diagonally sliced

Steps:

  • Lightly butter shallow baking pan or broiler pan.
  • Arrange salmon filets on buttered pan.
  • Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
  • In small bowl, combine horseradish, bread crumbs and shallot, mix well.
  • Press into top of each filet.
  • Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
  • Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
  • With wire whisk, beat in 1 cup of the butter.
  • Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
  • Stir in parsley and chives.
  • If desired, season with salt and pepper.
  • Serve butter sauce over salmon filets.

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