I love horseradish. I add it to tomato sauce with a bit of Splenda to make a shrimp or seafood sauce. It's also great when mixed into smashed spuds, with corned beef, hot dogs, most sausages, and with prime rib. The flavor is sweet and hot, which compliments meat wonderfully.
Horseradish can also be used in white sauce (Bechemel), and to add zest to queso dips, cream cheese dips and spreads, etc. It is really very versatile.
I have recently heard (on Iron Chef America, yes, I still watch the show and learn from it) that Wasabi really is different than what most people believe. I had thought it was similar to horseradish, but hotter. According to Chef Morimoto, it is sweet when ground and made into a condiment. And Daikons (a member of the radish family) become sweet as they cook. I look forward to trying both, especially fresh Wasabi Root, as the powderd stuff found in the spice racks is a combination of powdered wasabi and horseradish. I read it on the ingredient list.
Seeeeeeya; Goodweed of the North
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