Well it’s been a while since this blog was used for actual recipes, and I think it’s time we get it back on track.
This recipe is super simple, thus the “classic” title. The Chef and I produced boatloads of this stuff on New Year’s Eve to top the 100 oysters he so kindly shucked. And no matter how fun it is to spice things up with something like an Asian mignonette, there is something unbeatable about a really great cocktail.
So much so that If you’ve got good oysters, I’d suggest going cracker-less. And if you’re looking for more of a kick, grate some extra fresh horseradish on top. That will light you up and clear your sinuses in the most delightful way.
Juice of one lemon
1/2 cup prepared horseradish (or 3/4 cup freshly grated)
1 cup of ketchup (NO Hunt’s. It is The Worst.)
2 teaspoons of Worcestershire
- Mix and chill.
Filed under Sauces, Toppings
Last week The Chef brought home a small cow’s worth of beef tenderloin, so it was a banner week at Blair Blvd. My favorite part of this windfall, though, was the dipping sauce he brought home to with it.
Horseradish sauce is ubiquitous on French Dips and carving stations, but I’d bet my beef that you’ve never had any like this.
You’ve got all the usual suspects here: the horseradish, the mayo and the salt, but this sauce blows past the original with a surprise ingredient: fresh whipped cream. Cream is obviously awesome in any form, but I don’t get a lot of it because I always go salty over sweet, and you don’t top a steak with whipped cream… or do you?
If you have this sauce on hand, the answer is “yes, you do.” The lightness of the cream and the bite of the horseradish make this dip cracktastically addictive, so wheel it out the next time you tender your loin.
3/4 cup prepared horseradish, drained
3/4 cup heavy whipping cream, whipped stiff
1 tsp Worcestershire sauce
1 cup mayo
1/2 tsp kosher salt
- Add all ingredients except whipped cream to a bowl and mix.
- Slowly fold in whipped cream.
Chill and serve. We obviously went down the meat road with this, but I’d wager it’s money on everything from raw veggies to potato chips, so get experimental.
The Chef likes to experiment… wait, that sounds wrong. What I mean to say is that he doesn’t like to cook the same thing twice. Unfortunately he is SOL when it comes to these taters because they are the bomb. (I’m sorry. That term is stupid and incredibly 1998, but it felt right, so I went with it.)
As Alton Brown would say on the hilariously hosted Iron Chef America, “the chef is here to offer his most succulent variations,” and so it is with Nummy. Here The Chef provides both the basics and some extra jazz for when you’re feeling frisky. My personal favorite is the horseradish, but I can lick a bowl clean no matter what kind is on the menu.
Wasabi Mashed Potatoes
6 Idaho potatoes, peeled
2 cup of half and half
8 tablespoons of unsalted butter
4 tablespoons of wasabi paste*
salt to taste
- Cut potatoes in half and place them in a pot of well-salted water. Bring to a boil and cook until potatoes are easily pierced with a knife.
- Drain the potatoes and return them to the pot.
- In a saucepan, heat butter, half and half, and salt until the butter melts. Pour over potatoes and mash together.
- Gently fold in the wasabi paste*. Season with salt.
*To make the other versions, simply substitute the items below for the wasabi. You’ll want to add them a little at a time until you’ve found the perfect amount for your taste. You can also use unpeeled red potatoes for these recipes for added texture and color.
Rosemary garlic mashed red potatoes
- Rosemary and garlic
- Lemon and thyme
- Goat cheese and chives
- Blue cheese
- Pesto (1 tablespoon)
- Dijon mustard
- Truffle oil
- Roasted garlic
- Horseradish and parmesan
- Cooked crawfish tails
- Fresh dill and sour cream
- Caramelized onions
- Green onions, parsley and capers
This is another simple but yummy recipe from Morganthony’s Christmas Party 2K9. Morg really went above and beyond last year, probably because Tony’s obsession with Christmas requires we start celebrating early in November. That girl’s gonna make someone an excellent wife some day. April 16 to be exact.
Several filets (or another good cut of meat), cut into 1.5-inch cubes
1/4-1/2 stick of butter
salt and pepper to taste
- Brown the butter in a skillet. (If you’ve never made browned butter before, you basically melt it over medium-low heat and whisk until it turns a hazlenut color. If you burn it start over. Burned butter is the only kind of butter that sucks.)
- Cook salt-and-peppered steak in butter for a few minutes on each side stirring frequently (until medium-rare).
- Serve with toothpicks on the jolliest Christmas tray you can find. I serve these with a mayo-horseradish dipping sauce (2:1 ratio of mayo to horseradish), but these are great naked or with A-1. Sorry, but my inner redneck loves that stuff.