Fireandiceoysterswithhorseradishsauce Recipes

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FIREHOUSE BBQ SAUCE



Firehouse BBQ Sauce image

This recipe has been passed down by word of mouth in our fire station for years! It is fabulous and you can control how hot it is by how much red pepper you add. Please note that the longer it sits, the hotter it gets! Great on chicken, pork, and just about anything you can think of. Try it on a cracker with a slice of cheese!

Provided by LAURAL840

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 20m

Yield 64

Number Of Ingredients 5

1 (46 fluid ounce) bottle ketchup
1 ½ cups apple cider vinegar
2 cups packed brown sugar
½ cup butter, cut into pieces
2 tablespoons red pepper flakes, or to taste

Steps:

  • Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 12.3 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 11.6 g

FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE



Fire and Ice Oysters with Horseradish Sauce image

Easy appetizer once you've mastered the trick of opening the oysters! I love oysters hot off the grill and the sauce in this is perfect on them. I got this recipe from the Weber website.

Provided by Hey Jude

Categories     Sauces

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 dozen fresh oysters

Steps:

  • Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
  • Rinse and scrub the oysters with a stiff brush.
  • To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
  • Find the small opening between the shells near the hinge and pry open with an oyster knife.
  • Try to keep the juices in the shell.
  • Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
  • Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
  • Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
  • Using tongs, carefully remove the oysters from the grill.
  • Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.

Nutrition Facts : Calories 309.9, Fat 13, SaturatedFat 5.3, Cholesterol 162.7, Sodium 471.2, Carbohydrate 17.4, Fiber 0.3, Sugar 0.8, Protein 29.4

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA



Fried Oysters with Horseradish Cream and Tomato Corn Salsa image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 first-course servings

Number Of Ingredients 29

1/4 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
Ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tablespoons Essence, recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters, liquor drained and reserved
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
  • In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

" FIRE" SAUCE



I can't seem to make enough of this sauce--and I triple the recipe every time. My family uses it on eggs, hash browns, taco's and burritos (of course). So, if you like this type of thing, this is the sauce for you!

Provided by Carol in Oregon 2

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 12

1 (6 ounce) can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder (Mexican, if you have it)
1 tablespoon dried onion flakes
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Steps:

  • Combine the tomato paste and water in a saucepan.
  • Whisk until smooth.
  • Add the remaining ingredients to the tomato mixture.
  • Heat over medium/high heat until it begins to boil.
  • Continue to cook, stirring often, for 4 to 5 minutes.
  • Remove from heat.
  • When sauce has cooled, pour into a glass airtight container and refrigerate.
  • Stores well in the refrigerator.

HORSERADISH SAUCE II



Horseradish Sauce II image

This horseradish sauce, made with cream and blue cheese, goes will with roast beef and lamb.

Provided by EDDIEJORDAN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 4

1 cup heavy cream
¼ cup crumbled blue cheese
¼ cup prepared horseradish
½ teaspoon mustard powder

Steps:

  • Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 3.6 g, Cholesterol 87.8 mg, Fat 24.7 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 15.3 g, Sodium 187 mg, Sugar 1.3 g

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