Fresh Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

Horseradish is a root, similar to wasabi, and a member of the mustard family. Prepared horseradish is grated horseradish root combined with distilled vinegar. It has almost no taste until grated when the cells are crushed to release a volatile oil that produces the “heat.”


1 7-inch (11-ounce) horseradish root
2 tablespoons water
White vinegar


Using a vegetable peeler, peel the horseradish root and cut into one-inch cubes.

Place the cubes in a food processor and add the water. Pulse until the horseradish is somewhat smooth. Process the horseradish, scrapping the sides of the work bowl, until it is the consistency you desire.

(Be careful not to get too close to the grated horseradish when removing the cover. This is powerful stuff and will bring tears to your eyes and clear out your sinuses!)

Allow the horseradish to bloom to the desired heat level and add enough vinegar to cover. Pulse to incorporate. Drain the horseradish through a fine strainer and transfer to a storage container.

The horseradish will keep, refrigerated, for about one month although the flavor will diminish over time. Discard the horseradish if it turns brown.

Vinegar stabilizes the degree of hotness; the longer you wait before adding the vinegar, the hotter the horseradish will be. (My recommendation is to wait at least five minutes before adding the vinegar.)

Red Chile & Lime Shortbread Cookies (275x183)

Red Chile & Lime Shortbread Cookies

Dave DeWitt Recipes Leave a Comment

This traditional butter shortbread has a bit of Red Chile Rub added, giving these cookies a sublte hint of heat. Scoring the dough into wedges before it is baked makes it very easy to break into individual cookies. Once cooled, gently break the cookies along the lines. This dough may also be rolled out and cut with a cookie cutter, if you prefer.

Equipment: Plate Setter, 9-inch round cake pan
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 300 degrees F.


8 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon table salt
2 teaspoons lime zest (1 to 2 limes)
1 teaspoon Red Chile Rub (see recipe)
1 cup plus 2 tablespoons all-purpose flour


In a large bowl using an electric mixer, beat the butter, sugar, salt, lime zest, and Red Chile Rub on low speed until the butter is creamed but not completely smooth. Scrape the butter off the sides of the bowl. With the mixer on low, gradually add the flour until the dough forms a ball.

Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough 1/4 inch thick. Place the dough in the cake pan. Spread the dough evenly with your fingers, pressing the dough into the edges of the pan. Using a paring knife, score the dough into 8 to 12 equal wedges. Do not cut all the way through the dough.

Place the cake pan on the Plate Setter. Close the lid of the EGG and bake for 7 to 8 minutes, or until light brown. Let the shortbread cool.

Break the shortbread into wedges and serve.

Pasilla Problems

system Chile Varieties Leave a Comment

Hi Dave:My name is Stephanie Dean and I work at Sunset Magazine with Margo True, our new Food Editor. We have run into a little chile mystery lately. She directed me to you. Basically, we have an enchilada recipe that calls for dried Pasilla chiles and one batch came out fine, but another batch using chiles titled Pasilla negra, were …

Habanero White Bullet

system Chile Varieties Leave a Comment

Hi Dave!Those very scientific people (that’s sarcasm, by the way) at Redwood City Seeds claim that they have a new variety called the Habanero White Bullet, which (they say) is 3 times as hot as the Red Savina. Here’s a link: it possible for you to point out to your readers that the Dremann scale on which they base …

Sauce Acadie

Dave DeWitt Recipes Leave a Comment

This recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.


  • 1 tomato, peeled, seeded, and chopped

  • 1 1/2 cups chicken stock

  • 1 tablespoon minced garlic

  • 1 tablespoon Lea & Perrin Sauce

  • 2 tablespoons Louisiana-style hot Sauce

  • 1 tablespoon Seasoning Salt

  • White roux


Combine all of the ingredients in a sauce pan and simmer for ten minutes to combine the flavors. Thicken the sauce with the roux.