This is one of the most versatile condiments on the face of the earth, and there are as many recipes for it as there are Southern cooks, because we all have one. It's great with pork -- try glazing pork chops just before they come off the grill, or adding a big dollop to stock or white wine when you braise a pork shoulder roast, or spreading it on a ham sandwich with some good, strong cheese. It's a nice counterpoint to grilled or broiled chicken. And in the quintessential Southern appetizer, you can dump several spoonsful over a block of Philadelphia cream cheese and surround it with crackers. (Or, if your tastes don't run as plebian as Philly CC, put it over some chevre.) It makes a nice addition to a medley of fruit dips. And I even like it slathered on toast. It lasts a good long while in the fridge; I always seem to use it up before it goes bad. —Kayb
about a pint
hot Thai horseradish (if using regular horseradish, you may want to use more; season to your own "horsey" taste)
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!