Horseradish Recipes

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Horseradish Roast Beef Recipe Recipe

Horseradish Roast Beef Recipe

11.28.12 by Jackie

I bought a large bottom sirloin roast a few weeks ago and as I was cleaning up the freezer, I decided to cook it for dinner and maybe replicate the same recipe for Christmas.

If you’re not sure what you’d like to serve as the main course for your holiday meal, I'd like to suggest that a homemade roast beef is a great (and delicious) option. This recipe is my favorite way to prepare a large bottom sirloin roast. The marinade is a combination of coarse-grained mustard, horseradish, miso and rosemary. I've heard many times that the cooking time depends on the weight of the piece of roast, ranging from 16 minutes per pound for a rare, pink color, all the way up to 30 minutes per pound if you like it well done. My method is much easier; simply insert a probe to capture the temperature in the center of the meat and wait until the internal temperature reaches 145°F for just the right amount of pink. Probe thermometers are awesome!

To keep the meat from burning at the bottom, I also placed a bed of vegetables such as celery stalk, turnips and carrots and filled the bottom with a little beef broth. Enjoy!


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California Sushi Rolls Recipe

California Sushi Rolls

02.24.10 by Jackie

Making sushi is a lot easier that it seems. The real key to well-presented sushi is having good utensils, such as a sushi mat and a sharp knife. Each ingredient can be prepped in advance and assembled when you're ready to serve, and when you make it at home, it's a fraction of the cost!

Though there are many wonderful forms of traditional makizushi, or rolled sushi, feel free to experiment with the ingredients you have on hand. I got my inspiration for the sushi pictured above from ingredients native to California; I used Hass avocados, goat cheese and baby Persian cucumbers. I wrapped these ingredients in the traditional combination of nori sheets and Japanese rice.

In standard California roll fashion, the rice is on the outside of the nori. If you've ever wondered why this is the case, the story goes that Japanese immigrants who came to the US turned the sushi inside out to hide the nori from culinarily unadventurous Americans. I don't know if that's true, but it's the story a sushi chef told me once. It certainly is a great tale!

I served the sushi rolls with wasabi paste, homemade pickled ginger and soy sauce. It may seem daunting, but a sushi dinner is really as easy as 1-2-3.


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