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Archive for Condiments

TIP OF THE DAY: Make Ketchup For Your Cookout

Homemade Ketchup

Burger & Sweet Potato Fries

Hot Dogs With Ketchup

[1] Homemade ketchup [2] with burgers (photos courtesy GoodEggs) and [3] on franks (photo courtesy Applegate).

 

If you’re considering making something for a cookout, how about homemade ketchup?

You can make your own ketchup in just ten minutes of prep time, plus 45 minutes of cooking. You can choose a better sweetener, avoiding high fructose corn syrup by substituting agave*, cane sugar, honey, maple syrup or non-caloric sweetener.

And you can add specialty seasonings such as chipotle, curry, garlic, horseradish, jalapeño and sriracha.

The following recipe is from Good Eggs of San Francisco. Here’s an alternative ketchup recipe made with honey (instead of brown sugar and molasses), cloves (instead of cumin) and coconut oil (instead of olive oil).

RECIPE: HOMEMADE TOMATO KETCHUP

Ingredients For 1 Pint

  • 2 tablespoons olive oil
  • 2 yellow onions, diced
  • 4 cloves garlic, peeled and sliced
  • 2 cans (28 ounces each) canned whole tomatoes
  • 1 teaspoon cumin seeds
  • ½ cup apple cider vinegar
  • ½ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons salt
  • Freshly ground black pepper to taste
  • ¼ cup brown sugar
  • 1 tablespoon molasses
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    Flavor Variations

    Instead of the allspice, cloves and cumin, you can flavor the ketchup with other seasonings.

    Divide the base ketchup into half-cup test batches and test different flavors. Flavoring a half cup at a time enables you to adjust the seasonings to your particular taste.

  • Chipotle Ketchup: 1/2 teaspoon each ground cumin, chipotle chile powder and lime juice
  • Cranberry Ketchup: 2 tablespoons chopped fresh or frozen cranberries, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice.
  • Curry Ketchup: 1/2 teaspoon curry powder, 1-1/2 teaspoons lime juice.
  • Garlic Ketchup: 1 clove garlic, finely chopped, 1/2 teaspoon lime juice.
  • Horseradish Ketchup: 1/2 teaspoon prepared horseradish.
  • Jalapeño Ketchup: 1 to 2 tablespoons chopped canned jalapeños, 1/2 teaspoon onion powder, 1/2 teaspoon lemon juice.
  • Sriracha Ketchup: 1 teaspoon sriracha or other hot sauce, 1/2 teaspoon lemon juice.
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    You can also make hickory-smoke ketchup with liquid smoke, add lemon zest, and so forth.
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    *When using agave, use half the amount since it’s twice as sweet as the other sweeteners.
     
    Preparation

    1. ADD 2 tablespoons of olive oil to a heavy-bottomed pot and place over high heat. When the oil is hot, add the onions. Cook for 3 minutes, until translucent; then add the garlic.

    2. AFTER another 4 minutes, add the tomatoes (including the liquid), vinegar, salt, allspice, cayenne and black pepper. Cook for about 20 minutes over medium heat, until the tomatoes have broken down. Turn off the heat and let the mixture cool for a few minutes.

    3. POUR the mixture into a blender and pulse until it’s a smooth purée. Be careful: Blending a hot liquid requires extra attention. Using a dish towel, hold down the lid tightly. An immersion blender is a superior alternative for puréeing hot liquids.

    4. POUR the purée back into the pot and add the the brown sugar and molasses. Cook over medium heat for 20 minutes uncovered, until the mixture has thickened. Store in an airtight jar in the fridge for up to a week.
     
    THE HISTORY OF KETCHUP

    The concept was brought to England from Southeast Asia in the late 1600s, and had no tomatoes. The first printed recipe for kachop was an early version of what we know as Worcestershire Sauce.

    Check out the history of ketchup.
     
      

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    TIP OF THE DAY: Grilled Watermelon Steaks

    Grilled Watermelon Recipe

    Seedless Watermelon

    [1] Grilled watermelon steaks with walnut gremolata (photo courtesy McCormick). [2] Use seedless watermelon (photo courtesy Bridges Produce).

     

    We’ve previously recommended cauliflower steaks and grilled cabbage steaks. Today’s “field meat” steaks are made with watermelon. The sweet fruit is grilled with savory seasonings to create a special first course.

    Seedless watermelon is cut into thick “steaks”; marinated in a mixture of white balsamic vinegar, lemon juice and rosemary; and topped with a walnut gremolata.

    What’s gremolata? It’s a lively, fresh-chopped condiment that typically includes parsley and/or other green herbs, plus lemon zest and garlic. It’s the traditional accompaniment to osso bucco, braised veal shank; but it’s a tasty accent to many dishes. Bonus: Because it’s so flavorful, you can cut back on salt.

    Here’s more about gremolata, including the classic gremolata recipe.
     
    RECIPE: GRILLED WATERMELON STEAKS WITH WALNUT GREMOLATA

    Prep time is 10 minutes, cook time is 8 minutes. Some people like to cut the watermelon into rectangles, in line with the steak theme. You also can cut the grilled watermelon into bite-size squares and serve them as hors d’oeuvres.

    Ingredients For 8 Servings

  • 1/2 small seedless watermelon
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon rosemary leaves, crushed
  • 1/2 teaspoon coarse sea salt (substitute kosher salt)
  • 1/2 teaspoon coarse-ground black pepper
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    For The Gremolata

  • 1/4 cup finely chopped toasted walnuts
  • 1/4 cup finely chopped parsley
  • 1 teaspoon grated lemon peel
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    Preparation

    1. CUT four 1-inch-thick, half-moon slices of watermelon. Reserve any remaining watermelon for another use.

    2. MIX the vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling over the grilled watermelon. Place the watermelon steaks in glass dish and add the rest of the marinade. Refrigerate for 20 minutes, turning the watermelon halfway through. Meanwhile…

    3. MAKE the walnut gremolata: Mix the walnuts, parsley and lemon peel in a small bowl and set aside. Remove the steaks from the marinade, reserving the leftover marinade for basting the watermelon during grilling.

    4. GRILL the steaks over high heat for 2 to 4 minutes per side or until grill marks appear, brushing with the leftover marinade after the 2-minute mark.

    5. SERVE: Cut the watermelon steaks in half. Drizzle with the reserved marinade. Sprinkle with the gremolata.
     
    WHICH IS BETTER: SEEDLESS OR SEEDED WATERMELON?

    We turned to the National Watermelon Board to learn that:

  • There’s really no difference between seedless and seeded watermelon when it comes to taste. Most people prefer not having to deal with seeds, as opposed to those who enjoy seed-spitting contests.
  • A watermelon’s flavor is impacted by different factors, and seeds aren’t really one of them. Flavor can be greatly influenced by seed variety, the time of year the fruit was harvested, the amount of rain the crop received, the general climate it was grown in, how much direct sunlight it got, the type of soil, and other variables.
  • All watermelon grown for retail sale must meet a minimum brix level, a measurement of sweetness. Most watermelons exceed that level.
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    TIP OF THE DAY: Creative Toppings For Burgers, Brats & Franks

    Memphis Burger With BBQ & Coleslaw

    Burger With Avocado & Salsa

    Cheeseburger Surprise

    Top: The Memphis Burger, with cheddar, barbecued pork and cole slaw (photo courtesy Cheesecake Factory). Center: South Of The Border: avocado and salsa (photo courtesy Omaha Steaks). Bottom: Mac and Cheese Burger (photo courtesy Glory Days Grill.

     

    On Father’s Day, most people assume that dads wants to dine out. But a recent survey of 775 dads nationwide conducted by restaurant guide Zagat, says something different. While 80% of those surveyed say they love dining out in general, for Father’s Day more than half of them just want to stay home.

  • 52% of the dads claim they just want to stay home for a meal with their families.
  • 29% reveal that “having to go out at all” is their number one Father’s Day dining out complaint.
  • 14% “just want to be left alone.”
  • When asked about their ideal Father’s Day meal, only 14% prefer a high-end steakhouse.
  • 18% would enjoy going out to something easy and local.
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    Other complaints against include going out include dread of driving (traffic, parking), having to pay the bill at their own celebration, and having to dress up.

    The best path, of course, is to ask your dad what he wants. If that’s just burgers and franks in the backyard, you can still make it a special celebration with these ideas for creative toppings from ThePamperedChef.com, along with a few of our own.

    Pampered Chef is a great resource for high-quality kitchen wares and yummy recipes to make with them.
     
    SPECIAL TOPPINGS FOR BURGERS, BRATS, FRANKS & SAUSAGES

    It’s time to set aside the ketchup and mustard, says The Pampered Chef, and take burgers and hot dogs from meh to amazing.

    Whether dad prefers burgers made of beef, bison, chicken, pork, turkey or veggies—or prefers brats, classic hot dogs or sausages—plan a creative cookout.
     
    CREATIVE BURGER TOPPINGS

  • Bacon, Brie and grilled apples
  • Bacon, blue cheese and caramelized onions
  • Bacon and peach jam
  • Fried egg, pickled onions, baby arugula and barbecue sauce
  • Fried onion rings, queso (cheese sauce) and pickled jalapeños
  • Goat cheese, roasted red peppers and chutney
  • Grilled pineapple and teriyaki sauce
  • Guacamole, chunky salsa and tortilla chips
  • Hummus or spinach dip, crumbled feta cheese and Kalamata olives
  • Kimchi and wasabi mayonnaise
  • Mac and cheese with sliced tomato, onion and crumbled tortilla chips
  • Pimento cheese spread and grilled onions
  • Provolone cheese, marinara sauce and fresh basil
  • Potato chips and onion dip
  • Sautéed onions and mushrooms
  • Sautéed spinach and mushrooms
  • Snow crab, avocado and pickled ginger
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    CREATIVE TOPPINGS FOR BRATS, FRANKS & SAUSAGES

  • Apple-cabbage slaw
  • Baked beans, diced red onion, shredded cheese, cilantro, optional salsa
  • Baked potato “bun” (put the bun in a well-done, split baked potato), bacon, sour cream & chives (The “Boise Dog”)
  • Carrot, cucumber and radish salad with herb mayonnaise (The “San Francisco Dog”)
  • Carrot salad with raisins and optional walnuts
  • Dilled cucumber salad with fresh parsley garnish
  • Caramelized onions and bacon with melted Gruyère
  • Chili, diced onions and shredded Cheddar cheese
  • Green chiles, red onions, red jalapeños and sour cream (The “Denver Dog”)
  • Crumbled potato chips and onion dip
  • Guacamole, cilantro and diced red onions
  • Ham, Swiss cheese, pickles and spicy mustard
  • Muffuletta olive salad (The “New Orleans Dog”)
  • Mustard slaw (half sauerkraut, half mustard or blend to taste), sweet pickle chips
  • Pesto, fresh basil, diced tomatoes, and grated Parmesan (“The Italian”)
  • Sauerkraut, shredded corned beef, Swiss cheese and Thousand Island dressing (“The Reuben”)
  • Queso (cheese sauce), pickled jalapeños, shredded lettuce, diced tomato and sour cream (“The Mexican”)
  • Pickled vegetables (giardiniera) and mustard slaw
  • Pineapple relish, lemon-garlic mayonnaise and starfruit (substitute diced mango) (The “Honolulu Dog”)
  • Pizza sauce, melted or shredded mozzarella and sliced pepperoni
  • Scrambled eggs and sautéed mushrooms (“The Brunch Dog”)
  • Sweet pickle relish and shredded pepperjack cheese
  • Vidalia onion and peach relish (The “Atlanta Dog”)
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    Mexican Hot Dog

    Fancy Hot Dogs

    Top: A Mexican Dog with shredded Cheddar, onions, tomatoes and jalapeños; chili optional (photo courtesy Body By Bison). Bottom: Brat with dill pickles, pepperoncini and cilantro (photo courtesy Kindred Restaurant).

    ANOTHER THOUGHT

    Ask guests to suggest creative toppings in advance of the event. Create them and let everyone vote for the winner.

      

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    TIP OF THE DAY: Cheese Spreads, Cheese Condiments

    Fig Spread With Cheese

    Bonne Maman Fig Spread

    Top: Crostini with Brie, Serrano ham and Fig Spread (photo courtesy Favor The Moments). Bottom: Enjoy trying the different spreads with different cheeses (photo courtesy Bonne Maman).

     

    What’s a cheese condiment? What’s a cheese spread? you may ask. Here’s the food nerd explanation:

  • Cheese spread is one of the sweet cheese condiments.
  • A condiment is an auxiliary food product that adds flavor to another food.
  • “Condiment” is first found in print in French around 1420, and derives from the Latin condimentum, spice.
  • Mankind has been enjoying condiments for much longer, even before the dukkah of ancient Egypt the ancient Romans’ beloved fish sauce, garum.
  •  
    Chutney, ketchup, mustard and pickle relish are examples of condiments that enhance burgers and franks. Although you may not think of them as such, fudge sauce, marshmallow cream and whipped cream are ice cream condiments.

    Given America’s growing familiarity with fine cheeses, here’s an…

    INTRODUCTION TO CHEESE CONDIMENTS

    What is the difference between a mostarda and a mustard? Why would you put honey on cheese? Can you use the same condiments on a log of fresh goat cheese and an aged Gouda?

    Cheeses are wonderful on their own, but cheese condiments can bring out their nuances. Similar to wine pairings, the flavor and age of the cheese are taken into account when deciding on pairings.

    We have an elaborate chart of cheese condiment pairings, from aged balsamic and mustard to sweet condiments such as chutney, honey and preserves.

    Cheeses served with sweet condiments make delicious appetizers, desserts and snacks.

    Take a look at the newest cheese condiments in town: three fruit spreads from premium jam, jelly and preserves company, Bonne Maman. They are all natural, non-GMO and certified kosher by OU.

     
    MEET THE NEW CHEESE SPREADS FROM BONNE MAMAN

    First, a word about “spreads.”

    There are different types of fruit spreads, including chutney, jam, jelly, preserve and others.

    Aside from the jam and jelly group, some people hear “cheese spread” and think of like Port Wine Cheddar. Not here.

    As regards jam, in the U.S., “fruit spread” is generally a reduced-calorie product, replacing all or part of the sugar with fruit juice concentrate and low-calorie sweeteners. Not the case with Bonne Maman.

    The new spreads from Bonne Mamam are very thick and concentrated preserves that don’t run or dribble: They stand firm, enabling you to use them in more ways. The flavor, too, is more intense—glorious, in fact. It was all we could do not to eat them directly from the jar. (Well, maybe we did.)

    The best pairings are the ones you like. We’ve made some suggestions, but let your palate be your guide.

     

    Black Cherry Spread Cheese Pairings

    Tart cherries pair well with both sharp and creamy cheeses. We pair it with goat cheese, Brie and Camenbert.
     
    Purple Fig Spread Cheese Pairings

    This one is easy: Fig pairs well with all types of cheese.
     
    Quince Spread Cheese Pairings

    For centuries, membrillo, quince paste, has been the classic condiment for aged Spanish cheeses. Cabrales and Manchego are most often found in the U.S., but your cheesemonger may also have Idiazabal, Roncal, Zamorano and others. Italy’s Parmigiano-Reggiano, with nuances similar to Manchego, pairs well; so does aged provolone. The nutty Swiss mountain cheeses are also a match: Appenzeller, Emmental (with the big holes called eyes), Gruyère* and French Comté.
     
    NEXT STEPS

    Plan a cheese tasting with fruit spreads and other condiments. Your family and friends will love it!

    As of this writing, you can download a $2 coupon on the Bonne Maman website.
     
    PARTY FAVORS

    Looking for small Mother’s Day gifts or party favors? Jet.com is currently selling a six-pack with free shipping.

    The spreads are also available at retailers nationwide.

     

    Quince Spread

    Bonne Maman Purple Fig Cheese Spread

    Top: Quince Spread atop a pyramid-shaped cheese (photo courtesy Taylor Takes A Taste). Bottom: A jar of Purple Fig Spread (photo courtesy Jet.com).

     
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    *Switzerland has produced Gruyère for hundreds of years, but after an appeal to the EU, France was also allowed to use the name. French Gruyère must be made with tiny eyes—“between the size of a pea and a cherry”—to distinguish it from the original.

      

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    RECIPE: Guinness BBQ Sauce

    Cheeseburger With Potato Skins

    Guinness Ribs

    Add Guinness stout to your BBQ sauce. Photos and recipe courtesy Tony Roma’s.

     

    Tony Roma’s is giving a St. Patrick’s Day twist to ribs and burgers, with Guinness BBQ Sauce.

    You don’t need the luck of the Irish to get some: Here’s the recipe, which combines the dark, malty flavors of Ireland’s favorite beer, Guinness stout, with the sweet and savory flavors of good barbecue sauce.

    Don’t want to cook? Head to the nearest Tony Roma’s restaurant for Irish Baby Back Ribs and the Irish Burger.

    If you don’t need as much sauce, cut back the recipe. Or, gift some to friends and family.

    RECIPE: TONY ROMA’S GUINNESS BBQ SAUCE

    Ingredients For 2½ Quarts Sauce

  • 1½ quarts ketchup
  • 3 bottles (12 ounces each) Guinness
  • 4 ounces molasses
  • 2 tablespoons minced roasted garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon steak seasoning (see below)
  • 2 ounces apple cider vinegar
  • 1 teaspoon black pepper
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    Preparation

  • HEAT the ketchup, Guinness, molasses, garlic, Worcestershire sauce, steak seasoning, vinegar and black pepper over low heat for 12-15 minutes.
  • That’s it!
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    RECIPE: STEAK SEASONING

    You can buy steak seasoning or make your own.
     
    Ingredients

  • 3 tablespoons kosher salt
  • 3 tablespoons paprika
  • 2 tablespoons pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon thyme
  •  
    Optional Ingredients

  • Cayenne pepper, cumin, chili powder, mustard powder or whatever you like.
  •  
    Preparation

  • COMBINE the ingredients in a medium bowl; gently whisk together. Store in an airtight jar in a dark place away from heat.
  •  
    To season meat prior to grilling:

  • RUB the steaks, chops or chicken with olive oil; then generously coat with the seasoning prior to grilling.
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