Horseradish Cream Sauce

This sauce is the perfect complement for prime rib or any beef.    This recipe is very simple to prepare but it must be made at least 2 hours in advance so the flavors can marry in the refrigerator.  The sauce will keep in the refrigerator for a week, depending on the freshness of your ingredients.

Ingredients: 

  • 1 cup sour cream
  • ¼ cup prepared horseradish  (see recipe on website)
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon fresh chopped chives
  • ¼ to ½ teaspoon Kosher salt and fresh ground black pepper (to taste).

Directions:

  1. In a small mixing bowl, combine all of the ingredients.  Stir until well mixed.  Taste to ensure you have the right balance of flavors, adjusting as you like.
  2. Refrigerate for at least two hours to let the flavors marry.
  3. Remove from refrigerator 30 minutes prior to serving, allowing it to come to room temperature.

Prepared Horseradish & Horseradish Sauce

Have you ever made your own prepared horseradish?  It’s truly quite simple and very good.  Of course, prepared horseradish is not the same as horseradish sauce but it is a key ingredient.

Horseradish is a perennial plant of the family Brassicaceae.  It is a root vegetable used as a spice and prepared as a condiment.  The plant is believed to be native to Southeastern Europe and Western Asia and is commonly used worldwide.  The plant is very easy to grow.  Many Kosher markets carry the root in their produce department, especially around Passover as this is part of the Seder plate.  Simple take a piece of the root and plant in full sun a few inches below the soil.  Do this and you’ll have Horseradish for years to come!

Teriyaki Marinade

We have had more complements with this simple teriyaki marinade recipe. If you have ever had salmon at our house this is what we always use! Please let us know how it worked for you if you try it. Enjoy!!

WHY THIS RECIPE WORKS: This recipe is a family favorite Dave’s Dad created.  This teriyaki marinade is my go to for salmon, but it can be used for chicken.  Dave’s dad mainly used it when he grilled steaks! 

INGREDIENTS:

  • Three to four cloves garlic, minced
  • 1 T fresh grated ginger
  • ¼ cup hoisin sauce
  • ⅓ cup brown sugar
  • ¼ cup honey
  • 1 t sesame oil
  • 1 cup soy sauce 

INSTRUCTIONS:

  1. Combine all ingredients and whisk until sugar dissolves.  Marinate for at least one hour or overnight for a more intense flavor

Homemade Aioli / Mayonnaise

Here is a video on how to make your own homemade mayonnaise or, if you like, aioli.  We filmed this while visiting our dear friends Richard & Xavi in Barcelona in October 2015.  Since Harris and I have not been blogging in so long I almost forgot about posting this video until today.  Richard our dear friend is gravely ill so in his honor I wanted to get this video out there into the universe in his honor.  Enjoy!

Tuesday Two Minute Tutorial: Remoulade Sauce!

This week, The Dads want to encourage you to make your own sauces! Why buy store bought when you can make homemade quick & easy for less money? Bonus: The taste is so much better!

We made a Remoulade Sauce this morning since our friends will be coming for dinner tonight. The first course that we will be serving is an avocado sliced on the plate, topped with jumbo lump crab meat that has been tossed in this fantastic Remoulade Sauce!

When you make your own sauces, do you follow the recipe or add your own twists? What’s your favorite to make?

Watch The Dads video below for our tips and tricks!

Friday Grilling: Dave’s BBQ Sauce!

It’s Friday and we’re so excited for this weekend! We are busy working on our deck and can’t wait to start some outdoor cooking.

So in the spirit of our excitement, we’re making barbecue! Try Dave’s special sauce! In Leah’s opinion, it is smack-your-mama good!

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Ingredients

· 2 Tablespoons Butter
· ½ cup chopped Sweet Onion
· 1 Tablespoon tomato paste
· 1 cup ketchup
· ½ cup apple cider vinegar
· 1/3 cup of chili sauce
· ¾ cup brown sugar
· ½ cup honey
· 1/3 cup Worcestershire
· ½ tablespoon smoked paprika
· ½ tablespoon cayenne pepper
· 2 tablespoon chili powder

Directions

Sauté the chopped onion in the butter. Once translucent, add the tomato paste.

Once the onions are browned, add the ketchup.

Brown the onions and ketchup.

Then, add the remaining ingredients. Cook until the sugar is dissolved.

Once cooked through, process in a blender. You can skip this step if you don’t mind chunky BBQ sauce.