Baltimore Pit Beef

I can't resist an opportunity for rituals, especially around food, and this year I've decided that my Packer snacks will be themed around the city/region of the opposing team. To play the 49ers, I made Mission-style burritos, chili for the Redskins, Cincinnati Chili for the Bengals, Coney Dogs for the Lions, and most recently, pit beef for the Ravens. Pit beef is a recipe for a crowd, but luckily I was hosting a house full of hungry men when I cooked up this recipe. Grilled meat is a pretty good bet to satisfy a crowd even in its simplest form, but this beefy goodness is made even more sublime with a simple, well-balanced spice rub and pungent horseradish-based tiger sauce. I'm an avid fan of strong flavors like horseradish, but even my father, with his much more mild-mannered taste buds, said that the tanginess of the tiger sauce hit just the right balance with the rich, smoky, salty beef. Raw onion, another polarizing ingredient, adds a nice sharp note that accents the rest of the flavors, though both the onion and sauce it can be easily omitted for those who find it to be a bit too much.

The temperatures are still mild enough here to permit firing up the grill for this recipe, which will definitely give you the best flavor. If you'd rather keep warm and cozy inside, the beef can be roasted in the oven and finished with a sear in a cast iron pan to create a delightful, crusty exterior. A crowd-pleasing recipe for any gathering of carnivores from coast to coast, I hope you won't wait until your team plays the Ravens to cook up this delicious recipe.

Baltimore Pit Beef
adapted from Steven Raichlan, via the New York Times
makes 8 sandwiches

For the rub:
2 tablespoons seasoned salt
1 tablespoon sweet or smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

1 3-pound piece top round
8 kaiser (or other) rolls
Horseradish sauce (see below)
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).

1. Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.

2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.

3. Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Yield: 8 sandwiches.

Horseradish Sauce

yields 1.5 cups
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.

Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.

Grilled Glazed Salmon

Although this is most certainly not the prettiest dish I've put together, I'm setting aside my vanity to share this simple and delicious meal. There's always a bag of salmon fillets in the freezer, but I find myself resorting to roasted salmon with Old Bay when I'm sort on time, inspiration, or ingredients. Using a combination of three staple ingredients I adore-mustard, horseradish, and honey-this recipe transforms what could be a pretty mundane salmon fillet into a wonderfully flavorful dinner. The assertive flavors of the Dijon mustard and horseradish are tempered just enough by the sweet and mellow honey (I recommend a milder honey like clover here), blending three common ingredients into a bold, but balanced palate of flavor. This glaze is strong enough to overwhelm a mild fish like tilapia, but the richness of the salmon holds its own against the assertive flavors. Served on a bed of whole wheat couscous with side of simply roasted Brussels Sprouts, this well-rounded and hearty meal is makes it quickly from the kitchen to the dinner table any night of the week. A basic, but delicious recipe, this is sure to make frequent appearances on my dinner table, helping me to keep my resolution of eating fish at least once per week.

Grilled Glazed Salmon
from Food and Wine
serves 4

1/4 cup plus 2 tablespoons Dijon mustard 
1/4 cup prepared horseradish, drained

2 tablespoons honey 
Four 6-ounce skinless salmon fillets 
Vegetable oil, for rubbing 
Salt and freshly ground black pepper

1. Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side. 

Shredded Carrot Salad with Horseradish Vinaigrette

Ever since making cranberry relish that contained horseradish as part of Thanksgiving dinner, I've been incorporating horseradish into dishes fairly regularly, and it's becoming one of my favorite flavors (although I'll admit it's not for everyone). If you love the bold, acidic flavor of horseradish as much as I go, this shredded carrot salad is right up your alley. Sharp horseradish is a great surprisingly complement to sweet carrots, but is kept from being too assertive by the olive oil and cider vinegar. This crunchy, fresh dish is a great alternative to a green salad and will go happily alongside pork, beef, or chicken.

Shredded Carrot Salad with Horseradish Vinaigrette
from Moosewood Restaurant New Classics
serves 4

2 1/2 cups peeled and grated carrots

Horseradish Vinaigrette
3 tablespoons olive oil
4 teaspoons prepared horseradish
4 teaspoons cider vinegar
1 small garlic clove, minced or pressed
1/4 to 1/2 teaspoon salt
1 teaspoon dried dill weed (optional)
2 teaspoons small capers (optional)

1. Place the carrots in a serving bowl and set aside. With a whisk or in a blender, combine the rest of the ingredients for the dressing. (The Horseradish Vinaigrette will be smoother if pureed in a blender for 30 seconds.) Pour the dressing over the carrots and toss well. Serve lightly chilled or at room temperature.