Horseradish
 

I just finished preparing fresh horseradish for the first time. Whoa! That stuff is STRONG -- something TSA should ban onboard! The brave soul who decided this gnarly root was food-worthy was at least as brave as the first person to decide a raw oyster might be palatable.

Is there anything to do with the stuff other than accompany bland, thoroughly cooked food? (I'll be serving it tomorrow along side 7-hour lamb, which probably isn't the usual combination)

Six hundred or so recipes using horseradish

http://www.horseradish.org/recipes_sitemap.html

I love horseradish, thank you for posting this link. I need to go explore new recipes!!!

Heave it onto a beef on weck sandwich and all is well. Actually, I like it with sausage too, and don't eat horseradish enough.

Gynecologists use it with some patients so they can examine without choking, seriously though, i think you are looking for some chatroom at foodtv.com or similar! Bon apetit!

Thanks for that link. Oddly enough, the first recipe I clicked on, artichoke dip, makes no mention at all of horseradish.

An hour later my eyes have finally stopped watering. Powerful stuff. Before preparing the horseradish I peeled and diced some celery root. Other than the pungency of the former, the two are remarkably similar in texture and have a similar surface, if not shape.

Horseradish plays a rather prominent role in the Jewish Passover Seder.

I had some tonight, actually - with beets.

I love horseradish. I eat it raw. I finally figured out that the only thing I like about sushi is the wasabi.

My son went to a Sedar at a friend's and asked for seconds on the bitter herb. Oh well.

Ha! My sister did that too.

Horseradish is a typical accompaniment to prime rib.

My uncle made some horseradish last summer from some he grew- amazing stuff, but he said it was quite strong grinding it. Love to put it on lots of stuff to give it an extra kick ^

Cured and smoked fish also loves horseradish in moderation.

and excellent it is too. Even cold prime rib on a sandwich with a little horseradish is excellent

In the Lower East Side of NYC when they make it in bulk before Passover you can see guys making it on the street wearing gas masks to protect themselves. The gathering crowd of observers are often seen with tears streaming down their faces. It is entertaining.

Had it Friday night at Sedar on my "filter" fish. Am currently in Buffalo NY for the weekend where Beef on Weck is the standard and served with a liberal amount of horseradish.

One other suggestion. My boss enjoys a Bloody Mary that is kicked up by a little horseradish.

St Elmo's restaurant in downtown Indianpolis is famous for its shrimp cocktail. The key ingredient apart from shrimp is the horseradish in the cocktail sauce.

http://www.stelmos.com/home.html

Being Polish and a connoisseur of all meat in tube form, I always have at least one jar of horseradish in the fridge.

Absolutely love the stuff. ^

Yes - Saturday night's standing rib roast, carved thick, bone-in and medium-rare, had a side of feisty horseradish! :)

Kinda missed the point on that one, huh? :D

Lots of charoset, little horseradish. I choose to focus on building the future than the tears of the past. Wait, a Jewish optimist? :eek:

Mike

Raw oysters with horseradish (and maybe a little cocktail sauce). Yum!

But you definitely didn't miss the mandatory glasses of wine? My family sure didn't. 16 people...22 bottles of wine.

An excellent restaurant in London, Wodka, serves a lot of flavored vodkas that they make themselves by by soaking the flavoring agent in the vodka. The horseradish vodka is one of my favorites. It goes great with food.

There have been a number of Flyertalk Dos at St Elmo's, sadly I've not been able to make any of them.

Oh wow -seriously. I will definitely go to the next one if arranged.

Love it with Prime Rib.

It's OK with Lamb, but not my fave. I prefer mint jelly with Lamb.

Horseradish is also delicious when eaten with sausages like Kielbasa.

Shrimp cocktail would not be the same without strong horseradish, IMO. As previously posted, "St. Elmo's" in Indianapolis makes their cocktail sauce so harsh, you will burst into tears, but it's awesome.

I used to grind my own and store it. You must add the right amount of vinegar, or within a few days or a week, your once awesome grind of horseradish will lose 90% of it's potency.

My boss doesn't love horseradish in his Bloody Mary. Next time I will be sure to add plenty :p

Horseradish and Wasabi are two of the cornerstones of my diet. Good stuff!

Addicted at an very early age (like 7) to this stuff. My grandfather would grind it himself and we'd all see who could last the longest before running out of the kitchen crying! Apparently copiuos amounts of vodka were also involved (guessing that's where that addiction came from too :D).

If you have to resort to a bottled horseradish sauce use Atomic Horseradish. It is what is used in many high end restaurants. Trust me, I know!

Horseradish cream with roast beef, every single time... whether on the side of a plate or all over a sandwich.

Also fantastic to pep up a Marie Rose (cocktail) sauce

And finally, stir a spoonful into mashed potatoes. Amazing ^

My Ukrainian-Canadian mother in law makes a killer beets and horseradish dish.

Creamy mashed potatoes with horseradish is pretty yummy too.

And nothing beats a rare slice of roast beef with a dollop of horseradish.

Coarsely grated raw fresh horseradish on fresh green organic salad with vinaigrette. Followed by a generous amount of coarsely grated raw horseradish over marinated local organic beef and raw onion rings with small olive oil and a little vinaigrette. Yum. Greber Gastronomie I'm coming again to Austria to find out where else you serve this :D

If any Wisconsin Northwoods folks would like to get fresh grated horseradish but not put up with the agony the OP did, Smugglers Lounge in Eagle River makes the fresh stuff www.smugglers-lounge.com/horse.html

I am partial to a horseradish sauce my grandmother (Czech) made:

Grated Horseradish
Make apple sauce by grating apples
mix together with a touch of salt and some sugar to sweeten
a little bit of vinegar

Great on ham and also cold calves tongue (that is great cooked with a brown sauce - the horseradish/apple sauce is with the left overs.

Of course, you can simplify and use pre-made apple sauce (and horseradish for that matter) but I prefer freshly grated apples.

Horseradish and rare roast beef is a marriage made in heaven. The other thing I do is mix a spoonful in to a tomato relish, goes great with a good burger.

mmm...one of the best condiments. A friend up in Illinois has an amish brother that farms the stuff and sends down some of the fresh stuff, wow the stuff at the store has nothing on it

Thank you for the great link Mike !

That seems a great use for horseradish. Need to try it!:D

Buffalo's beef on weck (a sandwich with roots in Germany) allows horseradish to play an important supporting role. I've only tried it at The Anchor Bar (more famous for its wings), but then again, that's fine by me.

It's not a Bloody Mary without a dash of Horseradish. Somehow the strange combination of horseradish, Worcestershire, lemon and hot sauce muzzles the vodka and elevates the tomato juice.

Somehow, freshly grated horseradish mixed with whipped cream (not sour cream) elevates rare roast beef to the Pantheon of enjoyable entrees.

Gentlemen: RE the bolded points above. I couldn't have said it better myself. I only wish I had. :)

_+1 for the Bloody Mary and a Shrimp Cocktail.
St Elmo has you covered...