- Home
- Beef
- How To make Peppered Beef Skewers with Onion Horseradish
How To make Peppered Beef Skewers with Onion Horseradish
3 Garlic cloves,pressed
2 tb Soy sauce
1 tb Pepper
1 lb Tender beef*
----------------ONION-HORSERADISH MARMALADE---------------- 1 lb Red onions
1 tb Olive oil
1 tb Salad oil
1 tb Brown sugar,firmly packed
1/3 c Red wine vinegar
1/3 c White wine
2 ts Horseradish,prepared
* - such as top sirloin or loin, about 3/4 to 1" thick and trimmed of fat. ======================================================= ============== === 1. In a bowl, mix garlic, soy, and pepper. Cut beef
into 1/4" thick strips about 3" long. Mix with seasonings. Cover and chill for 1 hour or up until the next day. 2. Weave slender skewers through the meat, keeping
strips flat. Place on a grill 4-6" above a solid bed of hot coals (you can hold your hand a grill level for only 2-3 seconds). Turn to brown evenly, about 4 minutes. Serve meat, on or off skewers, with marmalade. *** ONION-HORSERADISH MARMALADE *** 1. In a 10-12" frying pan over medium-high heat, mix
onions, olive or salad oil, and brown sugar. Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes. 2. Add red wine vinegar, white wine and horseradish;
stir often, uncovered, until liquid evaporated, about 6 minutes. Serve warm, or cool. If made ahead, let
cool, cover, and chill up to 3 days. Makes about 1 cup. -----
How To make Peppered Beef Skewers with Onion Horseradish's Videos
Baltimore Pit Beef Sandwich recipe
On this video, I show you how to make my version of a Baltimore Pit Beef Sandwich recipe. Enjoy.
Meat slicer -
BEEF Rub
1 tablespoon fine sea salt
Freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried oregano
1 teaspoon chili powder
HORSERADISH CREAM
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 cup prepared hot horseradish
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
Freshly ground black pepper
GrillaQue -
TappeQue -
Weber Grill -
Guy Fieri Knives -
**Subscribe for Free!(Get notified when I release a new video!):
Check out mothersbbq.com
SOCIAL MEDIA
Facebook :
Twitter :
Pinterest :
Beef, Broadbean and Horseradish Salad - Recipe with Aaron Craze
Aaron Craze cooks a Beef, Broadbean and Horseradish Salad as a tasty and quick summertime meal
For more recipe ideas take a look at the Simply Beef and Lamb website :
Ninja Foodi Grill - ROAST BEEF-Sandwich- Horseradish Sauce, Arugula and spinach on a Ciabatta Roll!
We start by making a roast beef in the Ninja Foodi Grill using the MEATER thermometer. If you already know how to cook a roast in the Ninja Foodi Grill watch the beginning of the video on how to make the horseradish sauce then you can skip ahead to 13:21 in the video on how to construct this amazing sandwich.
I apologize for the audio-not sure what happened. tried to adjust and fix the audio. Sorry. As you all know I'm not the most techie person :)
Thank you for watching! Please like and subscribe!
********We would appreciate it if you shopped at Ninja Kitchen for your Ninja Appliances! Pressure Crisp/Lisa Schumaker is an affiliate of Ninja Kitchen products and the Channel will earn a commission when you purchase appliances through this link.****************************************
We appreciate it very much!
Support the Channel by shopping at my Amazon store--Thank you we really appreciate it!
####Check out Pressure Crisps new store on Amazon###
****Meater thermometer Amazon link****
**** Thermapen Thermometers******
Thermapen Mk4 -
ThermoPop -
-*****If you are enjoying and finding some value please donate a couple of bucks consider it buying me a cup of coffee-and I love coffee-my new addiction is coffee cult on Amazon! Thanks! we really appreciate it!*****
-----------------------------------------------------------------
Let's socialize and share some recipes!
-----------------------------------------------------------------
***Facebook Group***.
***Pinterest***
***Email***
pressurecrisp@gmail.com
#ninjafoodigrill
#ninjafoodigrillroastbeef
#ninjafoodigrillketorecipes
#ninjafoodigrillketo
#ninjafoodigrillrecipes
#ninjafoodiroastbeef
*Disclosure: If you purchase Amazon products using the links on this page, Pressure Crisp will receive a small commission. This does not increase the price of the product. Thank you for supporting Pressure Crisp!
*Disclosure: Pressure Crisp is an affiliate of Thermapen-this will not increase your price of the item. pressure Crisp appreciates the support-Thank you!
CREAMY HORSRADISH SAUCE
1/2 cup mayo
1/2 cup sour cream
1 Tbsp Dijon mustard
1 tsp rice wine. vinegar
1/2 tsp kosher salt
1/2 tsp. black pepper
1-4 Tbsp horseradish
Whisk together and place in frig for at least 2 hours.
WET RUB
2-3 Tbsp olive oil
2 tsp Dijon mustard
2 tsp dried rosemary
1/2 tsp kosher salt
1/2 tsp black pepper
Whisk all together.
Remove roast from frig 20-30 minutes prior to roasting-I then sprinkle kosher salt and black pepper on all sides of roast then rub in wet rub(mixture. above)
Preheat the NFGrill Roast setting 350F When done preheating place roast in fat side. up. After 25 minutes turn roast over and cook for 10 minutes then turn roast back over. and cook until done.(this is for rare). When done remove and let rest for 15-20 minutes. Then using a very sharp knife-slice roast as this as possible.
TO CONTRUCT SANDWICH
Slice ciabatta bun in half, spoon on horseradish sauce place spinach and arugula on bottom then top with roast beef. Salt and pepper the roast beef then place the ciabatta top on and enjoy!
*you can warm ciabatta roll up if desired.
Maneet Chauhan's Seekh Kebab Corn Dogs with Mint Mustard Sauce | Guy's Ranch Kitchen | Food Network
Maneet makes kebabs with minced goat meat that are then deep-fried in a dosa batter and served with a honey mustard mint sauce!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen:
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Seekh Kebab Corn Dogs with Mint Mustard Sauce
RECIPE COURTESY OF MANEET CHAUHAN
Level: Advanced
Total: 15 hr 5 min (includes making Dosa Batter)
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
Seekh Kebabs:
2 ounces cream cheese, at room temperature
2 tablespoons seekh kabab masala, preferably Shan
1 tablespoon kassori methi (fenugreek leaves)
Kosher salt
1 pound minced goat
1/2 cup panko breadcrumbs
1 large egg
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
Juice of 1/4 lemon
1 tablespoon ghee
Mint-Mustard Sauce:
1/2 cup Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish
1 teaspoon chutney podina masala (mint powder), preferably MDH
3 fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper
Corn Dogs:
Neutral cooking oil, for frying
Dosa Batter, recipe follows
Dosa Batter:
3 cups parboiled rice (or sona mahsuri rice)
1 1/2 cups dhuli urad dal (white urad daal)
1 1/2 teaspoons fenugreek seeds
3/4 cup flattened rice or poha
2 teaspoons kosher salt
Directions
Special equipment: bamboo skewers, soaked in water for 30 minutes; a mortar and pestle; a deep-fry thermometer
For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and sprinkle with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Add the garlic-ginger paste and lemon juice to the meat mixture and gently combine everything.
Thread the meat mixture on soaked skewers to form a hot dog shape. (If you have time, refrigerate the meat kebabs for 30 minutes before searing.) Add the ghee to a griddle pan over medium-high heat and allow to melt and heat thoroughly. Add the kebabs and cook until just seared on all sides. Remove from the heat and allow to cool slightly.
For the mint-mustard sauce: Meanwhile, add the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside.
For the corn dogs: In a deep-sided pot, heat 3 inches oil to 350 degrees F.
Pour the Dosa Batter into a tall glass. Gently pat each kebab to remove any excess moisture, then dip it in the batter. Ensure that the entire kebab is coated. Place dipped kebabs in the hot oil, in batches, and cook until golden brown and puffed, 2 to 3 minutes. Remove and serve with mint-mustard sauce.
Dosa Batter:
Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours.
Wash and soak the flattened rice in water for 5 minutes.
Strain, then combine in a blender and put just enough water to cover the rice and lentils. Blend to a smooth batter.
Pour the batter into a large bowl. It should reach halfway up the side, giving enough space for the batter to rise during fermentation. Cover the container loosely (not airtight) and rest in a warm place overnight.
Add the salt and mix gently to combine.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ManeetChauhan #GuysRanchKitchen #FoodNetwork #SeekhKebabCornDogs #MintMustardSauce
Maneet Chauhan's Seekh Kebab Corn Dogs with Mint Mustard Sauce | Guy's Ranch Kitchen | Food Network
How to Cook Alfresco Beef Kebabs - Barbecue Recipe with Aaron Craze
Aaron Craze cooks Alfresco Beef Kebabs on the barbecue for Simply Beef and Lamb using Red Tractor Beef.
To see all of the barbecue recipes, take a look at the Simply Beef and Lamb website:
Garlicky Beef Skewers with Potato Hash & Spiked Ketchup
Recipe from 'Every Day With Rachael Ray' October 2013 issue.
For more follow the hashtag #RachaelRayShow