VIKING COOKING SCHOOL: PART TWO

VIKING COOKING SCHOOL: PART TWO

Cowboy Chop

Ready to Sear!

As I mentioned in my last post, last week Double R Ranch Co. was featured at the Viking Cooking School in Salt Lake City. While the course was about “Everything you wanted to know about beef”, Rebecca also prepared wonderful sided dishes. The menu was extremely simple and very popular. All of the recipes are posted in our recipe section at thedoublerranch.com.

 

 

 

Double R Ranch Tenderloin Roast with Salt Parings

Cowboy Chops

Fresh Spinach Salad with Granny Smith Apples, Craisins, Gorgonzola and Balsamic Vinaigrette

Double R Ranch Prime Rib with Horseradish Cream Sauce

Roasted Garlic Popovers

Roasted baby reds/sautéed lemon pepper asparagus

Huckleberry Kuchen with Cassis-Huckleberry Sauce & Crème Fresh

Herbed Asparagus and Potatoes

Herbed Asparagus and Potatoes

The most interesting side dish the class prepare was the horseradish cream sauce. Most of us are used to purchasing horseradish sauce from the grocery store. Rebecca taught us how to prepare “fresh” sauce using grated horseradish. The flavor was reminiscent of store brands, but the consensus was that it was much milder and extremely succulent with the ribeye roast. This can be prepared quickly and adds a special touch to your table!

Horseradish Cream Sauce
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard

fresh horseradish

Fresh Horseradish-Mild yet succulent!

1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

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