Well, the title says it all. I have 1 ounce of horseradish powder from Spices Ltd. at North Market in Columbus, OH. We love horseradish. Should I rub it on a steak? Use it to make a sauce for steak?
Recipes, anyone?
Thanks!
Add green food coloring and turn it into wasabi.
You could mix it with sour cream or something similar for horseradish sauce, or mix with ketchup or catsup to make cocktail sauce. Use it anywhere mustard or cayenne is called for in a recipe. I haven’t made it for a long time but I used to take a flank steak rolled up with horseradish and herbs, sear it, and then braise it in dark red wine. I think horseradish is great when it infuses the meat that way.
Snort it.
Hang on, we’ll stand over here at a safe distance and watch.
Horseradish goes well with beef. I would try sprinkling it on a cooked steak (I don’t know how well horseradish would survive the broiling process). You could also mix some powder into a stew, or the juices of a pot roast.
How about deviled eggs?
BTW, horseradish is usually stronger when mixed with plain water than when it’s mixed with vinegar. Something about the acid tends to tame it.
On a somewhat more serious note, I’ve recently discovered that (so-called) wasabi-flavored almonds are extremely tasty and addictive.
Based on the list of ingredients on the can I’ve got in front of me, you might try mixing your horseradish powder with sugar, onion powder, garlic powder, and soy sauce and using it to coat some almonds or other nuts. The trick will probably be getting the right mix so that they’re pleasantly tangy and not head-exploding.
And what’s wrong with head exploding? Nothing will clear your sinuses better or faster than horseradish.
Thanks for all suggestions. Coating almonds (or other) sounds great, and I have had and love the ones you’re talking about!
I’ll have to play around with it as an ingredient in a sauce for beef. I do make a dipping sauce now using jarred horseradish, and the only problem is that it gets watery with too much “juice,” and not flavorful enough if the juice is strained out first.
Slightly off-topic: a friend once mistook horseradish for coleslaw at a buffet and ate a gigantic spoonful. Good times.