with Horseradish Aioli
Yields: 1 whole sandwich or 9 finger sandwiches
2 slices rye melba bread 8 slices Swiss cheese
1 lb pulled pastrami
2 oz horseradish aioli
2 oz soft, unsalted butter
salt and pepper
Lay out the rye bread on a cutting board and top with the sliced Swiss cheese, end to end—4 on each slice—covering the bread completely.
Top with the pulled pastrami meat, leaving a little room on the edges for later, when you trim the crusts.
Drizzle the horseradish aioli on the pastrami and shingle on the meat. Top with the other slice of bread and cheese.
Spread the soft butter on the outside of each side of bread and season with salt and pepper.
Griddle until golden brown and hot in the center. Trim away crusts and cut into fingers. Serve with sliced pickles.
Yields: 1 pint
1 1/2 egg yolks
1 garlic clove
20g Dijon mustard
55g Champagne vinegar
350g olive oil
1/4 cup prepared horseradish
Combine the egg yolks, garlic, mustard, and vinegar in a food processor. Slowly stream in the oil and season with salt. The mixture should be thick and creamy.
Strain through a chinois and keep cold.
Squeeze out the horseradish to remove all liquid and stir into the aioli to taste.
with Horseradish Dressing
Yields: 8 pieces
1 lb lobster, cooked claw and knuckle meat
2 tbs chives, minced
2 oz horseradish dressing
Salt to taste
Espelette pepper to taste
Eight 3-inch brioche split-top rolls
Clarified butter, as needed
16 pieces daikon sprouts
Trim and remove the tips of the lobster claws. Dice the meat into large pieces.
Season the meat with chives, horseradish dressing, salt, and espelette pepper. Reserve chilled.
Trim and square off the sides of the brioche buns.
Toast the sides of the buns in clarified butter on the griddle and season with salt and pepper.
Full the buns evenly with the lobster salad mix.
Garnish the tops with 2 sprigs of daikon sprouts and sprinkle with a dash of espelette pepper.
Yields: 1 1/2 quarts
3 tbs horseradish, freshly grated 3 tbs radishes, minced
3 tbs shallots, minced
Salt and pepper to taste
3 tbs Dijon mustard
6 oz white balsamic vinegar 6 oz sherry vinegar
3 cups grape seed oil
Mix all the ingredients except the grape seed oil.
Emulsify in the oil until incorporated. Season with salt and pepper to taste.