Ingredients: Onion, Garlic, Kosher Salt, Parsley, Dried Horseradish, Black Pepper, Dill Seed, Celery Seed.
On our way back from Wisconsin’s Madeline Island, we found a rustic eatery on the banks of Lake Superior. The house specialty was sturgeon sauteed with a delicious dry horseradish and vegetable rub. The waitress told us that because horseradish is so abundant in the area, it is utilized in many forms, not just as a pickled paste for cocktail sauce, but also dried and used to accent a number of foods such as eggs, grilled vegetables, frying batters, and chip dips. All the way home from that holiday I thought of ways to use such a blend. With it, your options are truly limitless.
- 1 ½ lb lean, boneless beef
into 1/8” strips. Trim fat. Cut with grain for chewy jerky. Marinate 1 ½ lb cut meat overnight in:
- ¼ cup MIDWESTERN GARDEN RADISH
- ¼ cup Wine Vinegar
- ¼ cup soy sauce
- ¼ cup worchestershire sauce
Lay strips on oven rack (use foil to catch drippings). Dry in oven at 150º, leaving door slightly ajar, for 8-12 hours. Flip several times.
VEGGIE & CHIP DIP
- 1 tsp Midwestern Garden Radish
- 1/3 cup sour cream, plain yogurt or cream cheese
Blend thoroughly. Best when left to sit 1 hour before enjoying.
Photo Credit: Julie T Cecchini