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It's the kick in your Bloody Mary, a Passover Seder plate staple, and roast beef's very best friend. For this contest, feel free to use prepared or fresh horseradish; go classic or find new ways to make the most of its peppery spunk.
These are not your usual contests. We have a slightly nutty
system but it works. Together, the Food52 community has created two
cookbooks this way -- there's no stopping us now. Read about it
The ingredient line-up: rosemary skewers, sirloin, creme fraiche, Dijon mustard, basil, garlic, prepared horseradish, lemon zest, pimentòn, thyme and Worcestershire sauce.
Oui, Chef's marinade calls for a few big dollops of Dijon -- no holding back here.
The marinade ingredients all together -- it looked like some cool, otherworldly puddle.
After we whisked together the marinade, it emulsified much like a thick vinaigrette.
Amanda diligently zests a lemon. But what, exactly, is Merrill doing?
The horseradish cream -- lots of fresh lemon zest!
And lots of horseradish. (We used the full 3 tablespoons.)
Amanda's handy meat pounder did double-duty in this recipe as both garlic and pink peppercorn smasher.
Oui, Chef recommends putting the steak in the freezer before attempting to slice it into 1/8-inch planks. And use a very sharp knife.
Once the steak was sliced, we "painted" on the marinade with a brush.
Amanda makes sure the rosemary skewers will fit in our pan (we didn't have a grill pan, so we used cast iron).
Wrapping a whole basil leaf inside each meat roll is a nice touch.
Notice that Amanda is now solo -- that's because Merrill cut her finger while wrestling with a fresh horseradish root a few minutes earlier.
Wrapping the rosemary leaves in foil keeps them from singing in the pan.
Amanda cheerfully soldiers on alone. (Meanwhile, Merrill is drinking a Bloody Mary as she ices her finger in the background.)
Just a few minutes in the hot pan, and the steak is caramelized and juicy.
If these don't wow your guests, we don't know what will!
A feisty set of ingredients: grated horseradish, prepared horseradish, Tabasco, Worcestershire, lemon, celery seed, dried chile, V8, black peppercorns, Old Bay.
Horseradish, up close and personal.
Sort of looks like Beaker from The Muppets, right?
Watch out, Merrill! Public service announcement: Be careful when you cut through a big, unwieldy hunk of horseradish. Merrill is seconds away from clipping her finger.
Merrill (who we will hereafter refer to as Bloody Merrill) will be okay. Good thing Amanda is here to get her a drink!
Amanda sets to work, alone. Rinsing the vicious horseradish stump is a good start.
What really makes this Bloody Mary kick is the infused vodka -- layers of heat come from black peppercorns, dried chiles and ...
... a healthy, sinus-clearing dose of coarsely grated horseradish. Yum!
This innocent-looking stuff will prick your eyes and nose -- but oh, is it worth it!
Top it all off with vodka, a neutral spirit ready and willing to take up spicy flavors.
It starts off looking like this...
...12 hours later, it looks like this -- a heady brew (clearly, we did this the night before our shoot.)
Now the mixer: NWB cleverly has you pour seasonings directly into a V8 bottle as a makeshift cocktail shaker. First up: Worcestershire!
More horseradish! (The prepared kind -- this gives the drink texture, tang and more kick).
A model cocktail shaker. [Bloody Merrill: "Yo barkeep! Where's that drink I ordered?"]
We like that each glass gets a custom amount of booze (Amanda made this one strong).
Shake in some celery seeds and Old Bay and -- this is of utmost importance -- don't forget a generous squeeze of lemon.
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