Tuesday, May 18, 2010
May 18th - Horseradish Spiked Roast Beef and Arugula Sandwiches
Hope y'all are rested up. It's time for another week of food! I'm pretty excited for the cocktail on Friday!!
Sour cream: $1.99
Thyme: had (herb garden)
French Bread: $1.99
Roast Beef $3.09
Vidalia Onion: $0.89
The roast beef came from the deli counter of my grocery store. Otherwise, you can pretty much find everything no problem.
FAST: The horseradish sauce took 5 minutes to make. It says that it should sit for 5 minutes or up to 3 hours. (Obviously the longer it sits, the better it will taste.) Putting the sandwich together takes maybe 5 minutes tops. So you can have this on the table in about 15 minutes.
EASY: The horseradish cream is super simple and if you can build a sandwich, you're good to go for the rest of the recipe.
FRESH: I suppose. The thyme really stands out in the horseradish cream and the arugula is a great alternative to hum-drum lettuce. The raw onion slices were a bit too strong for me. I would have much rather had some sauteed onions instead.
OVERALL: These sandwiches were okay. I don't think they were anything spectacular or new. Again, I think some sauteed onions would have given the roast beef a little more dimension. Plus the sweetness of the onion would have played really well with the pungency of the horseradish.
Tomorrow is an interesting ragout with morels and frisee (both of which I cannot find). So we'll be substituting big time tomorrow. See ya then!
Posted by SuperStar Chef Mark