Orange Salmon with Apricot Horseradish Salsa Monday, Oct 14 2013 

1 orange, cut into half circles
4 4-oz center-cut boneless, skinless salmon fillets
1 tsp safflower oil
1/2 tsp ground cumin
1/2 tsp fresh ground black pepper
1/4 tsp sea salt

Salsa
1 red bell pepper, seeded and diced
1/3 cup diced unsweetened dried apricots
1/4 cup finely chopped red onion
1 1/2 tbsp grated fresh horseradish
1/2 tsp organic evaporated cane juice
1 tsp orange zest
1/4 cup fresh orange juice

To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2.5 to 3 hrs, until opaque in center, checking for doneness after 2.5 hrs (or on high for 1.25 to 1.5 hrs, checking for doneness after 1.25 hrs)

Combine salsa ingredients about 15 min before serving; set aside until needed.

To serving plates, gently transfer fillets, discarding orange slices and any accumulated liquid. Top with salsa.

Clean Eating, November/December 2013, Page 71

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Pan Seared Steak with Chive Horseradish Butter Tuesday, Mar 12 2013 

5 teaspoons butter, softened
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.

Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

Nutrition
Serves 4, Calories 220, Fat 12.4g, Saturated fat 5.8g, Monounsaturated fat 4.2g, Polyunsaturated fat 0.5g, Protein 25.2g, Carbohydrate 0.6g, Fiber 0.2g, Cholesterol 89mg, Iron 1.9mg, Sodium 229mg, Calcium 32mg

Cooking Light, January/February 2013. Page 72

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Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce Tuesday, Jun 19 2012 

For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper
Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.
Prepare the sauce
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.
Prepare the salmon
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.
Cook the salmon
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Fine Cooking, June/July 2011, page 57

Steak and Blue Cheese Panini Tuesday, Apr 10 2012 

2 Strip steaks, about 1 1/2 inches thick, sliced thin crosswise
Salt and Pepper
3 Tablespoons olive oil
1 small red onion, halved and sliced thin
1 Tablespoon red wine vinegar
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 Tablespoons prepared horseradish, drained
8 slices thick cut crusty bread

1. Pat steak dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak until browned all over, about 3 minutes. Transfer to plate. Repeat with additional 2 teaspoons oil and remaining steak. Add onion and 1 teaspoon oil to now-empty skillet and cook until browned, about 6 to 8 minutes. Off heat, add vinegar and transfer onion to plate with meat.

2. Combine mayonnaise, blue cheese, and horseradish in small bowl. Brush remaining oil over 1 side of bread. Place bread, oiled side down, on cutting board. Spread each slice with flavored mayonnaise. Top 4 slices of bread with steak-onion mixture. Top with remaining bread, oiled side up.

3. Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown, about 5 minutes per side. Repeat with remaining sandwiches. Serve.

Yield: Serves 4

Cook’s Country, February/March 2011

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Horseradish-Crusted Filet Mignon with Braised Portobello Mushrooms and Cheesy Potatoes with Bacon and Oregano Wednesday, Dec 7 2011 

SERVES 4

For the Steaks
½ cup prepared horseradish
1/4 cup spicy brown mustard
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cracked black pepper
4 6-ounce filets mignons
Coarse sea salt or smoked salt
3/4 cup panko breadcrumbs
1 tablespoon canola oil

For the Portobellos
2 tablespoons unsalted butter
4 Portobello mushroom caps, cut into ¼-inch-thick slices
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon minced garlic
1/2 cup red wine
1/4 cup beef broth
1 tablespoon sherry vinegar
1 tablespoon chopped fresh thyme

To cook the steaks, preheat the oven to 4OO degrees. In a medium bowl, whisk together the horseradish, mustard, garlic, olive oil and pepper.

Season the steaks with salt and more pepper. Coat both sides with the mustard mixture.

Dip the steaks in the panko breadcrumbs to coat on both sides.

In a large skillet, heat the canola ail over medium-high heat and sear the steaks for 2 minutes on each side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

To cook the Portobello mushrooms, drain any excess oil from the skillet and thenmelt the butter over medium-high heat. Add the mushrooms to the skillet and season with the salt and pepper. Cook stirring, until the mushrooms soften and color slightly, 3 to 4 minutes. Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms. Add the wine and broth, stir, and cook for about 3 minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinegar and thyme.

Meanwhile, cook the steaks in the oven for about 5 minutes for medium-rare or until cooked to the desired doneness and the breading has browned. Let the steaks rest for about 5 minutes, then serve wiht the mushrooms spooned over them, alongside the Cheesy Potatoes with Bacon and Oregano.

Cheesy Potatoes with Bacon and Oregano Serves 8 to 10

3 quarts canola oil
2 pounds fingerling potatoes, quartered or halved into even size pieces about the size of walnuts
10 slices bacon, cooked until crispy, then crumbled
1 cup shredded cheddar cheese
1 cup shredded Gouda cheese
1 1/2 cups barbecue sauce
2 teaspoons fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Grease a 9 inch square glass baking dish.

In a large, heavy pot, heat the oil oven high heat until a deep fat thermometer reaches a temperature of 375 degrees. Using a slotted spoon or tongs, and without crowding the pot, submerge the potatoes in the oil and fry until they’re golden brown, 4 to 6 minutes. Lift the potatoes from the oil and drain on paper towels. Lift the potatoes from the oil and drain on paper towels. Let the oil return to only 350 degrees between batches.

In a large bowl, mix together the bacon, cheeses, barbecue sauce, oregano and pepper. Add the potatoes and stir until incorporated. Transfer the mixture to the prepared dish and bake for 15 minutes or until hot and bubbling. Serve hot.

Recipe by Aaron McCargo, Jr., Annual 2011, Fall, Page 30 & 31

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Horseradish-Crusted Beef Tenderloin Wednesday, Jul 13 2011 

SERVES 6

NOTE: Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If you prefer your meat more or less done, adjust the cooking time accordingly. Serve this roast with Creamy Horseradish Sauce (recipe follows) if desired.

2 teaspoons kosher salt or 1 teaspoon table salt
1 (2-pound) center-cut beef tenderloin, silver skin removed, trimmed of all visible fat
1 small russet potato (about 6 ounces), peeled and shredded on the large holes of a box grater
3 tablespoons panko (Japanese-style bread crumbs)
Vegetable oil spray
1/4 cup drained prepared horseradish
2 tablespoons minced fresh parsley
1 small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
1/4 teaspoon pepper
2 teaspoons canola oil
1 1/2 teaspoons light mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin

1. Sprinkle the salt evenly over the roast. Place the roast on a plate, cover with plastic wrap, and let sit at room temperature for 1 hour or refrigerate for up to 24 hours. (If refrigerated, let the roast sit at room temperature for 1 hour before cooking.)

2. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place a wire rack inside a foillined rimmed baking sheet and set aside.

3. Rinse the shredded potato under cold water, then squeeze dry in a kitchen towel. Spread the shredded potato on a rimmed baking sheet. Spread the panko on a second rimmed baking sheet. Lightly coat the shredded potato and panko with vegetable oil spray. Bake the shredded potato on the upper-middle rack until golden brown, 20 to 30 minutes, stirring occasionally to break up the clumps; set aside to cool to room temperature. Bake the panko on the lower-middle rack until golden brown, 5 to 10 minutes, stirring occasionally; set aside to cool to room temperature.

4. Toss the panko with 2 tablespoons of the horseradish, parsley, shallot, garlic, and thyme and return to the baking sheet. Place the potatoes in a large zipper-lock bag and crush until coarsely ground. Transfer the potatoes to the baking sheet with the panko mixture and toss to combine.

5. Pat the tenderloin dry with paper towels and season with Y4 teaspoon pepper. Heat the oil in a 12-inch nonstick skillet over mediumhigh heat until just smoking. Carefully lay the roast in the skillet and cook until well browned on all sides, 6 to 10 minutes, turning as needed. Transfer the roast to the prepared wire rack and let sit for 10 minutes.

6. Combine the remaining 2 tablespoons of horseradish, mayonnaise, and mustard in a bowl. When ready to coat the tenderloin, stir the gelatin into the horseradish mixture. Spread the horseradish mixture on the top and sides of the roast, leaving the bottom and ends bare. Roll the coated sides of the roast in the crumb mixture, pressing gently so the crumbs adhere. Pat off any excess crumbs.
The uniform shape of a center-cut tenderloin helps it cook evenly, making it the ideal choice for this dish.

7. Return the roast to the wire rack and roast until the meat registers 120 to 125 degrees (for medium-rare) on an instant-read thermometer, 25 to 30 minutes. Transfer the roast to a carving board and let rest for 20 minutes. Cut the roast crosswise into V2-inch-thick slices and serve.

PER SERVING: Cal 220; Fat 8g; Sat fat 2g; Chol 80mg; Carb 9g; Protein 31g; Fiber lg; Sodium 540mg

Creamy Horseradish Sauce MAKES ABOUT ICUP
NOTE: This sauce will keep in an airtight container in the refrigerator for up to 1 day.
1/2 cup light mayonnaise
1/4 cup low-fat sour cream
3 tablespoons drained prepared horseradish
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
Water
Salt and pepper

Mix the mayonnaise, sour cream, horseradish, lemon juice, and garlic powder together in a bowl, adding water as needed to thin the sauce. Season with salt and pepper to taste. Cover and refrigerate until the flavors blend, about 30 minutes.

PER 2-TABLESPOON SERVING: Cal 50; Fat 4g; Sat fat 0.5g; Chol 5mg; Carb 29; Protein Og; Fiber Og; Sodium 150mg

LIGHT & HEALTHY 2011,  PAGE 17

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