SPICE-RUBBED CORNED BEEF WITH MUSTARD-HONEY-HORSERADISH SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
- Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
- Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
- Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.
HORSERADISH-MUSTARD MAYONNAISE (BOBBY FLAY)
Make and share this Horseradish-Mustard Mayonnaise (Bobby Flay) recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 35m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients together.
- Cover and refrigerate for at least 30 minutes.
- May be made 1 day in advance.
Nutrition Facts : Calories 527.2, Fat 42.1, SaturatedFat 6, Cholesterol 30.6, Sodium 1704.8, Carbohydrate 38, Fiber 4, Sugar 12.8, Protein 4.4
GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY
Make and share this Garlic Steak With Horseradish Sauce by Bobby Flay recipe from Food.com.
Provided by januarybride
Categories Steak
Time 21m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
- Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
- Prepare grill.
- Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
- Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
- Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.
SOFT PRETZELS
Steps:
- For the dipping sauce: Whisk together the mustard, honey and horseradish in a bowl; season with salt and pepper. Cover and let sit at least 30 minutes before serving to allow the flavors to meld.
- For the soft pretzels: Combine the sugar, salt, yeast and 1 1/2 cups warm water in the bowl of a stand mixer and mix with the dough hook until combined. Let sit 5 minutes.
- Add the butter and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3 to 4 minutes. If the dough appears too wet, add additional flour a tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead the dough into a ball with your hands.
- Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray liberally with cooking spray.
- Bring 3 quarts water to a boil in a large pot over high heat and add the baking soda.
- Remove the dough from the bowl, place on a flat surface and divide into 8 equal pieces. Roll each piece into a long rope measuring about 22 inches. Shape each into an upside-down U shape, then bring the ends together and twist them to create a pretzel shape.
- For the salt mixture: Combine the salt, black pepper and pink pepper in a small bowl; set aside.
- Boil the pretzels in the water solution 2 at a time for 30 seconds; remove with a large flat slotted spatula or a spider.
- Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt mixture. Bake until golden brown, 15 to 18 minutes. Remove to a baking rack and let rest 5 minutes before eating. Serve with the dipping sauce on the side
DOUBLE BAKED HORSERADISH POTATOES
Steps:
- Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.
SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE
Provided by Bobby Flay
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
- When shrimp is chilled, serve with dipping sauce.
- Preheat oven to 400 degrees F.
- Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.
HORSERADISH CREAM SAUCE
Provided by Food Network Kitchen
Time 5m
Yield 1 1/2 cups sauce
Number Of Ingredients 3
Steps:
- In a small bowl stir together the sour cream, heavy cream, and horseradish.
MESA GRILL STEAK SAUCE
This is a wonderful steak sauce from Bobby Flay's Mesa Grill cookbook. This sauce goes with Recipe #301225 or you could use it with other cuts of beef, chicken or pork. You can make it ahead of time and keep it in the refrigerator until you need it. Enjoy. Prep time includes refrigeration time.
Provided by CarolAT
Categories Sauces
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
- Cover and refrigerate for a least 1 hour to allow the flavors to meld.
- Bring to room temperature before serving.
- The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.
Nutrition Facts : Calories 440.5, Fat 3.5, SaturatedFat 0.5, Sodium 2436.7, Carbohydrate 110.2, Fiber 7.3, Sugar 95.2, Protein 5.9
PORK CHOPS WITH HORSERADISH-MAPLE GLAZE
Make and share this Pork Chops With Horseradish-Maple Glaze recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine maple syrup, horseradish, mustard and chile powder.
- Pour over pork chops in bowl, or resealable bag to marinate for 1 hour.
- May be refrigerated, covered, for 1 day; use at room temperature.
- Preheat a gas or charcoal grill to medium high.
- Reserve 3/4 cups of glaze.
- Brush the chops on both sides with olive oil and season with salt and pepper.
- Grill for 3 to 4 minutes, brush with remaining glaze, and turn over.
- Grill for another 3 to 4 minutes, brush, and turn again, for medium-well doneness.
- Arrange chops on a serving platter and brush with the reserved 3/4 cup of glaze.
Nutrition Facts : Calories 499.5, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 177.8, Carbohydrate 41, Fiber 0.7, Sugar 36.4, Protein 41.5
BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
Provided by Matt Lee And Ted Lee
Categories easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
- Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
- Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 59 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 831 milligrams, Sugar 18 grams, TransFat 0 grams
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