SPICED TOMATO KETCHUP
This sauce is a tomato jam that tastes more like a richly spiced ketchup. A long simmer is important. This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney's cookbook, "Matthew Kenney's Mediterranean Cooking." My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne. A long simmer is important for cooking the sauce to the right consistency and for concentrating the flavors. After that, I put the ketchup through a food mill to achieve smoother texture, but that step is optional. I salt toward the end of cooking because the mix will reduce quite a lot and it's too easy to oversalt if you salt before that happens. However, be sure to use enough salt to balance out the sweetness and bring out the spice.
Provided by Martha Rose Shulman
Time 2h20m
Yield Makes 1 2/3 cups
Number Of Ingredients 13
Steps:
- Heat olive oil over low heat in a heavy-bottom saucepan. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. Add sugar and stir until it has dissolved in the vinegar. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick purée and there is little liquid in the pan, about 1 hour 45 minutes. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
- Season to taste with salt and pepper and stir in honey. Continue to simmer, stirring, until mix is shiny, about 5 minutes. Remove from heat and allow to cool. Taste and adjust salt. Transfer to a jar and refrigerate if not using right away. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
- Optional step: Before or after the mix cools, put through the fine blade of a food mill.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 29 grams, TransFat 0 grams
SPICED KETCHUP
Provided by Tony Maws
Categories Sauce Low Fat Vegetarian Quick & Easy Low Cal Condiment Healthy Low Cholesterol Clove Coriander Bon Appétit
Yield Makes abouot 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk all ingredients in small bowl to blend. DO AHEAD: Can be made 1 week ahead. Cover and chill.
BBQ SPICED KETCHUP
I once bought my ketchup-loving husband a bottle of flavored ketchup from a fancy kitchen stores; he loved his gift, but I didn't love the price. So I experimented and came up with my own spiced ketchup, and now my husband and I are both happy! I kept two half-pint jars in my refrigerator without processing because I knew we would go through them fast-and we did! -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until mixture is thickened, 25-30 minutes., Ladle hot mixture into five hot 1/2-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
BEER-BATTERED SQUASH WITH KETCHUP CHIP SALT AND SPICED MAPLE SYRUP RECIPE BY TASTY
It's the ketchup chip salt that does it for me.
Provided by SpongeTowels
Categories Sides
Yield 7 servings
Number Of Ingredients 13
Steps:
- Slice the acorn squash in half horizontally, then scoop out all of the seeds. Slice into ⅛-inch pieces and set aside. For the butternut squash, peel away the outer skin well and slice into similar sized slices.
- For the ketchup chip salt, transfer the chips to a resealable plastic bag then crush them into fine pieces (use your hands, a rolling pin, or a kitchen mallet). Place the chips in a bowl, then mix in the salt. In a separate bowl, mix the maple syrup and chili flakes. Set both the chip salt and spiced maple aside.
- In a large pot or Dutch oven bring your oil up to 350⁰F. While the oil heats, make your beer batter. In a large mixing bowl, add the cake flour, salt, and baking powder. Then pour in the cold beer, followed by the egg. Whisk well to incorporate.
- When the oil has reached its temperature, begin coating the slices of squash in the batter, making sure to shake off any excess, before carefully placing in the oil. Deep-fry the squash for 2 to 3 minutes, being mindful not to overcrowd the pot (this will drop the temperature), then transfer to a paper towel lined sheet tray to absorb any extra oil. Season immediately with a liberal sprinkling of the ketchup chip salt. Continue frying in batches until all of the squash is cooked.
- To serve, place the fried squash in a paper-towel lined serving basket. Sprinkle on some extra chip salt if desired, and garnish with finely sliced chives. Serve with the spiced maple syrup for dipping and enjoy!
SPICED PEACH KETCHUP
Steps:
- Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.
SPICED CRANBERRY KETCHUP
Here's a condiment that makes any poultry dish sing! We like it on turkey burgers and alongside roasted chicken. It's also a great way to dress up meat loaf. -Gilda Lester of Millsboro, Delaware
Provided by Taste of Home
Time 40m
Yield 1 cup.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the cranberries, water, onions and bay leaves. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. , Discard bay leaves. Press cranberry mixture through a fine mesh strainer; discard cranberry skins. Return mixture to the pan. , Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Cool. Cover and refrigerate (mixture will thicken more upon refrigeration).
Nutrition Facts : Calories 109 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED VINEGAR PICKLES
Provided by Tony Maws
Categories Beef Cheese Dinner Lunch Brisket Steak Bon Appétit Peanut Free Tree Nut Free
Yield Makes 8
Number Of Ingredients 15
Steps:
- Back to the grind:
- To make this burger, the meats, suet, and marrow must be ground. There are three different ways to do this.
- 1 Have the butcher grind the meats. Ask your butcher to cut all trimmed meats into 3/4-inch pieces, chop the suet and marrow, and grind everything into 1/16-inch pieces.
- 2 Use a meat grinder.
- 3 Use a food processor. Cut all trimmed meats into 1/4-inch pieces. Chop the suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16-inch pieces.
- Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not overmix). Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper.
- Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat.
- Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup and place atop burgers.
CRISP ONION RINGS, SPICED KETCHUP
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the spiced ketchup: In a bowl, whisk together the ketchup, mustard and Sriracha, stirring well. Then refrigerate until serving.
- For the onion rings: Preheat a deep-fryer to 375 degrees F with vegetable or peanut oil, waiting until heated. Next, drain the ice water from the cut onions, ensuring the water has drained. Next, in a bowl, blend the flour, salt and pepper, mixing well. Then add one-third of the onions. Mix the onions well, tap off excess flour and then add to the fryer, cooking until crisp, about 2 minutes. After removing, allow to drain excess oil on paper towels. Repeat with the remaining onions. Serve with the spiced ketchup.
SPICED SLIDERS WITH DATE KETCHUP
Provided by Daniel Wright
Categories Sandwich Beef Lamb Brunch Kid-Friendly Quick & Easy Dinner Lunch Bon Appétit Ohio Small Plates
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Date Ketchup:
- Heat oil in a small saucepan over medium heat. Cook onion, stirring occasionally, until beginning to brown, 5-8 minutes. Add ketchup, dates, and beer; bring to a boil, reduce heat, and simmer, stirring occasionally and adding water as needed to prevent burning, until thick and slightly darkened, 20-25 minutes.
- Remove pan from heat and stir in vinegar. Let mixture cool slightly. Purée in a blender, thinning with water if needed, until smooth; season with salt and pepper. Let cool.
- DO AHEAD: Date ketchup can be made 5 days ahead. Cover and chill.
- Sliders and assembly:
- Using your hands, gently mix onion, garlic, lamb, beef, parsley, and baharat in a large bowl; season with salt and pepper. Form scant 1/4-cupfuls of lamb mixture into twelve 2"-diameter patties.
- Heat oil in a large skillet over mediumhigh heat. Place patties in skillet and immediately reduce heat to medium. Cook about 3 minutes per side for medium-rare. Serve patties on buns with date ketchup, lettuce, caramelized onions, and feta.
BOILED SPICED SHRIMP WITH WHOLE TOMATO KETCHUP
Provided by Juba Kali
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a pot of water to a boil. Peel and devein the shrimp. Put the shells into another pot along with the carrot, celery, onion, sherry and rice vinegars, 1 cup water and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer for 30 minutes.
- While the stock is cooking, mix the shrimp with the shrimp boil spice and refrigerate. Make an ice bath by placing ice cubes and cold water in a bowl. Once the pot of water is boiling, blanch the tomatoes for 30 seconds, remove with a slotted spoon and quickly cool in the ice bath. Work in a few batches so you don't overcook the tomatoes. Peel the tomatoes and set aside.
- Put 1 cup water, the sugars, pinch of cloves and 2 tablespoons salt in a saucepot and bring to a boil. Add the tomatoes and cook for 3 minutes. Set aside.
- Strain the shrimp stock and keep warm. Remove the shrimp from the refrigerator. Place a saute pan on high heat, add the oil, then the shrimp and cook for 1 minute. Add the stock and cook until the shrimp turn pink, about 3 minutes. Serve the shrimp with the ketchup on the side.
TRIPLE BEEF CHEESEBURGERS WITH SPICED KETCHUP & RED VINEGAR PICKLES RECIPE - (4.5/5)
Provided by á-81356
Number Of Ingredients 14
Steps:
- Back to the grind: To make this burger, the meats, suet, and marrow must be ground. Their are three different ways to do this. Have the butcher grind the meats. Ask your butcher to cut all trimmed meats into 3/4-inch pieces, chop the suet and marrow, and grind everything into 1/16-inch pieces. Use a meat grinder. Use a food processor. Cut all trimmed meats into 1/4-inch pieces. Chop the suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16-inch pieces. Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not over mix) Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper. Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat. Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and red vinegar pickles. Spread bun tops generously with spiced ketchup and place atop burgers.
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