• Nat'l Horseradish Month 5

    From Dave Drum@1:3634/12 to All on Sun Jul 14 17:00:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Garlicky Beef Tenderloin w/Orange Horseradish Sauce
    Categories: Beef, Herbs, Vegetables, Citrus
    Yield: 9 servings

    4 lb Beef tenderloin; trimmed,
    - tied
    1 tb Kosher salt; more to taste
    1 ts Black pepper; more to taste
    1 ts Chopped fresh rosemary
    1 Fat garlic clove; coarse
    - chopped
    2 tb Extra-virgin olive oil
    2 c Creme fraiche
    1/4 c White horseradish
    Grated zest of half an
    - orange

    Season the tenderloin all over with the salt, pepper,
    rosemary and garlic. Cover the meat and refrigerate for
    at least two hours and preferably overnight. Let it come
    to room temperature for 1 hour before roasting.

    Set oven @ 450ºF/232ºC.

    Wipe off as much garlic as possible. (It tends to burn.)

    In a large, ovenproof skillet over high heat, heat the
    oil. Add the meat and thoroughly brown all over, 4 to 5
    minutes per side. (If your skillet isn’t large enough,
    cut the meat in half.)

    Place the skillet on the oven’s middle rack and roast
    until an instant-read thermometer shows 120 degrees (for
    rare), 10 to 20 minutes. Let the meat rest for 10
    minutes before carving.

    In a small bowl, whisk the crème fraîche, horseradish
    and orange zest. Season to taste with salt and pepper
    and serve alongside the tenderloin.

    By: Melissa Clark

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:124/5016 to All on Thu Jul 3 05:16:51 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Horseradish Deviled Eggs
    Categories: Dairy, Vegetables, Snacks
    Yield: 1 Dozen

    6 lg Hard-boiled large eggs
    1/4 c Mayonnaise
    2 tb Prepared horseradish
    1/2 ts Dill weed
    1/4 ts Ground mustard
    1/8 ts Salt
    ds Pepper
    ds Paprika

    Cut eggs in half lengthwise. Remove yolks; set whites
    aside. In a bowl, mash the yolks. Add mayonnaise,
    horseradish, dill, mustard, salt and pepper; mix well.
    Pipe or spoon into egg whites. Sprinkle with paprika.
    Refrigerate until serving.

    Ruth Roth, Linville, North Carolina

    Makes: 1 dozen

    RECIPE FROM: https://www.tasteofhome.com

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