Best Horseradish Chili Sauce Recipes

SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat grill pan or outdoor grill to high.
• Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
• Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
• While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat a grill pan or outdoor grill to high.
• In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
• Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
• While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).

CHILI-HORSERADISH SAUCE

Steps:

• Mix all ingredients together and store in the fridge.

HORSERADISH CHILI SAUCE

Steps:

• Heat oil in a heavy medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 10 minutes. Stir in garlic and cook 1 minute more. Stir in vinegar, Worcestershire sauce, chili powder, and plum tomatoes and let simmer and thicken 5 minutes, breaking up tomatoes with a wooden spoon or spatula. Remove from heat. Stir in salt, pepper, horseradish, and Tabasco, then blend until smooth with an immersion blender (or use a stand blender). Serve with smoked brisket.

CHILI-HORSERADISH SAUCE

Steps:

• Mix all ingredients, cover and chill.

HORSERADISH SAUCE - CHILI PEPPER MADNESS

Steps:

• Whisk together the crema or sour cream, horseradish, mustard, vinegar and salt and pepper together in a mixing bowl.
• Taste and adjust for salt and pepper.
• Serve as desired.