Honey Horseradish Marinade Recipes

Steps:

• Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
• Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
• Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
• Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.

Steps:

• Combine yogurt, mustard, honey and horseradish; refrigerate 1 hour. Serve with shrimp and snap peas.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan.
• Stir honey and cloves together in a bowl and drizzle honey mixture over ham.
• Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
• Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices.
• Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

Steps:

• In small bowl, combine all sauce ingredients; mix well. Refrigerate while cooking steaks.
• Heat closed contact grill for 5 minutes.
• Meanwhile, brush steaks with oil. Sprinkle both sides of each steak with garlic-pepper blend and seasoned salt.
• When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until of desired doneness. Serve sauce with steaks.

Steps:

• In a medium bowl, whisk together sour cream, horseradish, honey, and hot sauce. For a thinner sauce, add up to 1 tablespoon water. Season with salt and pepper.

Steps:

• Combine wine, onion, garlic and honey in a medium saucepan.
• Bring to a simmer; simmer 5 minutes.
• Remove from heat.
• Strain into a 4 cup measuring cup with a pouring spout.
• Cool slightly.
• Combine dry mustard, horseradish, olive oil and salt in a small saucepan.
• Slowly whisk in the wine mixture until smooth.
• Heat over medium-low heat, stirring constantly until thickened (about 15 minutes).
• Remove from heat and cool.
• Spoon into sterilized jars.
• Refrigerate for at least one day for flavors to blend, and then keep refrigerated and use within one month.