Showing posts with label Horseradish. Show all posts
Baked Catfish with Horseradish Butter
in Catfish, Entree, Fish/Seafood, Horseradish, Lemons on Friday, April 13, 2012
Catfish aren’t the prettiest thing to look at! They have a face only a mother would love; but, we really enjoy the unique flavor of catfish.
I know catfish is supposed to be fried and it’s probably a sin not to do that; but, this recipe is great with its lowered fat intake. Fresh fish is likely one of the healthiest, low-fat foods you can eat. Not only is baking fish the best method, it’s also the quickest and easiest way of preparing it.
The horseradish in this recipe gives it a little zip along with the green onions and the great simple flavors blend perfectly with the catfish. If you like catfish, you’ll really be surprised with how tasty this is!
Baked Catfish with Horseradish Butter
Ingredients:
4 (6-ounce) catfish fillets
¼ cup chopped green onions
1½ tablespoons butter, softened
2 tablespoons horseradish
1 tablespoon lemon juice
½ teaspoon kosher salt
Method:
Heat oven to 450 degrees.
Place fillets in a 13 x 9-inch baking dish,
Mix remaining ingredients until blended.
Spread horseradish butter mixture over each fillet.
Bake 12-15 minutes or until fish is just cooked through.
Broil to brown, if desired.
ENJOY!
Don’t forget to enter my $60 Le Creuset, CSN giveaway posted on August 11, 2010.
Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Thanksgiving Wishes from Our House to Yours!
in Celery, Cocktails, Holidays, Horseradish, Lemons, Olives, Thanksgiving, Vodka on Saturday, November 26, 2011
Thanksgiving Day is the day to reflect on what we have to be thankful for and count our blessings; giving thanks to God. I am thankful for life itself and the good health of my family members, allowing all of us to be together today, smiling and laughing.
With the pies made, the turkey and goose in the oven and fragrant aromas starting to permeate through the house, it’s time to take a short break before the big feast. A Bloody Mary is not an exotic drink, but one that will fill your need to relax. May all of you enjoy the day and give thanks for all!
Spicy Bloody Mary
Ingredients:
24 ounces tomato juice
4 T. drained prepared horseradish, drained
6 ounces vodka
4-6 dashes hot sauce
4 dashes Worcestershire sauce
¼ t. celery salt
½ t. pepper
6 T. lemon juice
Celery spears
Large olives
Pour all of the above ingredients, except celery spears and lemon wedges, in a glass pitcher and blend well.
Pour into glasses over ice.
Garnish with celery spears and olives.
Serve immediately.
Ode to Thanksgiving
May your stuffing be tasty
May your turkey be plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
May your turkey be plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
Cheers and Happy Thanksgiving!
God Bless America
and all of Spicy Peppered Salmon Fillets with Horseradish Drizzle
in Entree, Fish/Seafood, Horseradish, Salmon, Sour cream on Friday, November 4, 2011
Grizzly Bears Fishing in Alaska
Salmon has such a rich flavor and is a favorite of mine and sometimes it is best when cooked simply. This recipe was in the Chicago Tribune and is a winner with its creamy zesty sauce.
I am a pepper aficionado and always have the peppermill nearby at the dinner table. But, cracked peppercorns are even better with their appealing look when peppered over a dish like this salmon; being fragrant with a hot taste. This recipe combines cracked pepper with sour cream and plenty of horseradish for extra zip. It is a beautiful simple recipe with healthy salmon.
This will make for an excellent dinner if you are a salmon lover. Serve it with steamed broccoli and rice pilaf and you will be dining with pleasure! It has a double kick of spice!
Horseradish root
Ingredients:
4 salmon fillets, about 6 ounces each
1 to 2 teaspoons cracked or freshly ground pepper
¼ teaspoon salt
1 tablespoon olive oil
¼ cup sour cream
3 tablespoons prepared horseradish
1 tablespoon milk
4 sprigs fresh dill or parsley
Method:
Sprinkle salmon with pepper and salt on both sides, pat lightly so spices adhere.
Heat olive oil in large skillet over high heat.
Add salmon, skin side up.
Cook to sear, about 2 minutes.
Carefully turn with spatula. Sear another 2 minutes.
Reduce heat to low, cover skillet.
Cook until salmon is almost cooked through, about 4 minutes, depending on thickness.
Transfer to platter.
Meanwhile, mix together sour cream and horseradish in a bowl.
Stir in enough milk to make drizzling consistency,
Drizzle over salmon.
Top each fillet with a dill or parsley sprig.
Love that salmon ~ and pepper also!!!
Smoked Salmon Pâté
in Appetizers, Cream cheese, Fish/Seafood, Horseradish, Lemons, Pecans, Salmon, Super Bowl on Monday, October 3, 2011
Salmon in a Clear Stream
Michael S. Quinton
Pâtés are snacks up-graded a notch. I love pâté as an appetizer or as a snack at a party. Bill loves liver pâté, especially the duck liver pâté made by our local butcher. I go more for the pâtés including salmon, vegetables, smoked fish and cheese.
Pâté is a mixture of ground meat and fat minced into a spreadable paste. There are many additions, such as: wine, herbs, vegetables and spices. The French and Belgian cooks bake pâté in a crust as a loaf or pie. And then, there is pâté de foie gras, which started back in the days of the Pharaohs of Egypt
This Smoked Salmon Pâté recipe is out of a cookbook that I picked up in Springfield , KY
Smoked Salmon Pâté is a delicious savory appetizer! It improves with setting so it can be made a day ahead of time easily. It is mouthwatering on crackers; however, it also makes an excellent luncheon spread for a sandwich. It’s delicious!
Smoked Salmon Pâté
Ingredients:
1 pound can salmon
1 (8 ounce) package cream cheese
2 tablespoons grated or finely chopped onion
1/8 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon pepper or dash of Tabasco
1 tablespoon prepared horseradish
Chopped pecans
Parsley
Paprika
Method:
Drain salmon and remove skin and bones. Flake and combine with next 7 ingredients. Chill several hours. Garnish with chopped nuts and parsley or paprika. Serve with crackers.
A great pâté for your Super Bowl party!
Beets with Horseradish
in Beets, Horseradish, Side Dish, Vegetables on Tuesday, September 13, 2011
You just never see many beets as they’re usually hiding out in the ground. Cooks seldom serve them and actually they aren’t even talked about much in the vegetable world. But, we love them here and pull them out of the ground to make their appearance on the dinner table often.
Beets have been around since the days of the ancient Greeks and Romans. In fact, they were supposedly growing in the Hanging Gardens of Babylon
In the vegetable world, beets have the highest sugar content, but have only 75 calories per cup. They are loaded with vitamins and have many health benefits, such as combating acidosis, normalizing blood pressure, detoxifying the liver, having healing powers for gastric ulcers and gout and aiding constipation. Regarding anemia: the high iron content in beets regenerates red blood cells and supplies fresh oxygen to the body. And should you suffer from dandruff, mix a little vinegar to a small cup of beet juice. Massage it into your scalp; leave it on for an hour and rinse. Do this daily and the dandruff will soon disappear but you will smell awful!
Once you’ve tasted fresh beets at their peak in summer and early fall, you will enjoy their good taste and sweetness. They can be eaten raw, steamed, roasted or sautéed but our favorite way of enjoying them is boiled and served with a horseradish sauce. This is a simple recipe that’s full of flavor!
Beets with Horseradish
Ingredients:
4-5 beets
2 teaspoons butter
2 tablespoons red wine vinegar
2 teaspoons horseradish, white prepared
¼ teaspoon dried thyme
Salt and pepper, to taste
Method:
Place beets into a deep saucepan and cover with water.
Cover the pot and bring the water to a boil over high heat.
Turn the heat down to medium and cook 25-50 minutes until fork tender.
The cooking time depends on the size of the beets.
Pull skin off and slice. Set aside.
In a skillet, melt butter.
Add remaining ingredients, mixing well.
Place beets in skillet and toss to coat.
Serve
ENJOY!!!
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway.
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