The first time I saw a chef use ketchup I was shocked. Then I read the recipe and realized that it called for tomato paste, vinegar, and sugar - in other words, ketchup.
Americans consume around 66 pounds of ketchup per capita each year. From fried potatoes to fried chicken, eggs and toast, to steak and fish, we put ketchup on just about everything . Truly, as a topping its uses are endless, and so are its uses as a main ingredient.
While ketchup as an ingredient may not seem very gourmet, the simplicity of its flavor allows it to play a wide number of culinary roles. Today I offer you four recipes that feature this amazing staple of the American diet.
Conversation starter: When I was a kid I put ketchup on...
Chipotle Barbecue Sauce
2 medium lemons juiced
2 cups ketchup
2 Tablespoons molasses
2 teaspoons ground chipotle chili pepper
1 teaspoon cumin
Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Use this sauce as marinade for flank steak and other cuts of beef, as well as pork and chicken.
For a more traditional tasting barbecue sauce:
1 medium lemon juiced
2 cups ketchup
2 Tablespoons Molasses
1 Tablespoon Worcestershire Sauce
1/4 cup honey
1/4 teaspoon ground red pepper.
Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Wasabi Cocktail Sauce
1 cup ketchup
1-2 teaspoons Wasabi paste (depending on taste)
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon ground mustard
Mix all ingredients and refrigerate for up to half an hour. Serve with shrimp and other seafood.
Super bowl full of wings
4 pounds chicken wings
1 cup hot sauce
1/4 cup lemon juice
2 teaspoons garlic powder
2 teaspoons chili powder
1 cup vegetable oil
Combine hot sauce, lemon juice, chili and garlic powder, and vegetable oil in a large bowl. Mix well and cover wings. Cover and let sit in refrigerator for 24 hours.
Heat oil in a deep fryer or deep sided pot to 350 degree F.
Remove wings from marinade and drain excess liquid. Add wings to hot oil in batches being careful not let it splatter you. Cook until crispy (about ten minutes).
Wing Sauce
1/4 cup melted butter
1/2 cup ketchup
1/2 cup hot sauce
1/4 cup honey
Combine all ingredients in a large mixing bowl. Mix well. Thoroughly coat wings in sauce and serve.
Chipotle Barbecue Sauce
2 medium lemons juiced
2 cups ketchup
2 Tablespoons molasses
2 teaspoons ground chipotle chili pepper
1 teaspoon cumin
Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Use this sauce as marinade for flank steak and other cuts of beef, as well as pork and chicken.
For a more traditional tasting barbecue sauce:
1 medium lemon juiced
2 cups ketchup
2 Tablespoons Molasses
1 Tablespoon Worcestershire Sauce
1/4 cup honey
1/4 teaspoon ground red pepper.
Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Wasabi Cocktail Sauce
1 cup ketchup
1-2 teaspoons Wasabi paste (depending on taste)
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon ground mustard
Mix all ingredients and refrigerate for up to half an hour. Serve with shrimp and other seafood.
Super bowl full of wings
4 pounds chicken wings
1 cup hot sauce
1/4 cup lemon juice
2 teaspoons garlic powder
2 teaspoons chili powder
1 cup vegetable oil
Combine hot sauce, lemon juice, chili and garlic powder, and vegetable oil in a large bowl. Mix well and cover wings. Cover and let sit in refrigerator for 24 hours.
Heat oil in a deep fryer or deep sided pot to 350 degree F.
Remove wings from marinade and drain excess liquid. Add wings to hot oil in batches being careful not let it splatter you. Cook until crispy (about ten minutes).
Wing Sauce
1/4 cup melted butter
1/2 cup ketchup
1/2 cup hot sauce
1/4 cup honey
Combine all ingredients in a large mixing bowl. Mix well. Thoroughly coat wings in sauce and serve.
Tim Wade is a Personal Chef and owner of Culinaria. For more information about Chef Tim or Culinaria please visit their website.
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