RECIPES - SPICY KICKIN' KETCHUP® MAKES EVERYTHING BETTER!
KICKIN' RIBS DIABLO
7lbs of Pork Spareribs, 1 1/2 cups KICKIN’ KETCHUP® , 1 medium onion, minced, 2 cloves minced garlic,
1 tablespoon butter, 1/3 cup steak sauce, 3/4 cup of honey, 1 tablespoon Worcestershire sauce, 8oz. Stout Beer
1 tablespoon seasoned salt, 1 tablespoon hot pepper sauce (optional), to taste.
SAUCE: Saute onion and garlic lightly in butter. Add KICKIN' KETCHUP®, steak sauce, honey, worcestershire, beer,
seasoned salt and hot pepper sauce (if desired, to taste). Bring to a boil, reduce heat and simmer for 30 minutes.
RIBS: Bake in low oven at 250 degrees or BBQ/Smoke for 2-3hours.
Baste often with sauce for the last 20 minutes until glazed.
Quick Ribs: Boil ribs in small amount of water, covered, on low for one hour. Drain ribs then place in roasting pan.
Bake at 350 degrees for 30-40 minutes until browned. Bast often with sauce for the last 15 minutes until glazed.
WHOLE FOODS MARKET® RED PEPPER & BASIL WHITE BEAN BURGER
1/2 cup chopped 365 Everyday Value® roasted red peppers, drained well1/2 cup 365 Organic Everyday Value® ground flaxseed, 1/4 cup packed fresh basil leaves,
1/4 cup rolled oats, 2 cloves garlic, 1 teaspoon pimentón (smoked paprika),
2 (15 ounce) cans no-salt-added cannellini beans, rinsed and drained,
1 teaspoon of KICKIN’ KETCHUP®
Place peppers, flaxseed, basil, oats, garlic and smoked paprika in the bowl of a food processor and process until blended. Add beans and pulse briefly until mixture just comes together in a ball, scraping down sides of bowl occasionally. Be careful not to fully puree the beans but rather leave them chunky.The burger mixture may seem loose but these will certainly hold up and keep their shape when cooked on a hot grill. Preheat grill to medium-high heat. Form burger mixture into 6 even patties. Grill burgers, covered, for 3 minutes on each side, or until lightly browned and heated through. Cover both sides of buns with Kickin' Ketchup®. Place lettuce leaves on buns and top with burgers, tomato slices and avocado.
5 MINUTE TURKEY MEATBALL APPETIZER!
4-5 lbs of WHOLE FOODS MARKET® cooked, lean Turkey Meatballs (found in the Deli section of any
Whole Foods Market), 1 cup of KICKIN’ KETCHUP®
Are you ready? We'll warn you...this is hard! Place Meatballs in crock pot and cook on high for one hour.
Then add KICKIN’ KETCHUP® and stir to coat. Cover again and simmer on low to serve. EASY!
4 tbsp butter, 1 large onion, finely chopped, 4 celery stalks, finely chopped, 4 green onions, sliced,
¾ cup KICKIN' KETCHUP® 2 garlic cloves, peeled and chopped, 1 tbsp chopped fresh Italian parsley,
1 tbsp Worcestershire sauce, 2 bay leaves, ½ cup evaporated milk, 1 ½ lb ground beef, ½ lb sausage,
2 eggs, lightly beaten, 1 cup breadcrumbs, freshly ground salt and pepper
Preheat the oven to 350°. Melt the butter in a large saucepan and add the onion, celery, green onions, garlic, parsley, Worcestershire sauce and bay leaves. Cook over a gentle heat, stirring occasionally, for about 6 minutes. Add the evaporated milk and ½ cup Kickin’ Ketchup® and continue to cook for a further 2 minutes. Remove from the heat. Allow to cool. Discard the bay leaves. Place the beef and pork in a large bowl, add the eggs, breadcrumbs and vegetable mixture, and season. Place the mixture in an ungreased roasting dish, drizzle the remaining Kickin' Ketchup® over the top, and bake for 25 minutes. Raise the temperature to 400° and bake for a further 35-40 minutes.
PULLED PORK SANDWICHES
Makes 8 sandwiches
1 (4 pound) Pork Shoulder Roast, Pam® Olive Oil Cooking Spray, 1 1/2 cups KICKIN' KETCHUP®,
1/2 cup chicken broth, 1/4 cup apple cider vinegar,, 1 extra large onion, chopped, 2 large cloves garlic-crushed,
1 1/2 teaspoons dried thyme, 1 Tablespoon of Honey or Liquid Smoke can be added for desired flavor.
8 hamburger buns, split, 2 tablespoons butter, or as needed
Spray your slow cooker with Pam® Olive Oil Spray in and around the lip of the slow cooker pot to avoid sauce from sticking. Place the Kickin’ Ketchup™, apple cider vinegar, chicken broth, garlic, and thyme in a bowl and thoroughly whisk the ingredients together. Add the onions to the mixture and mix together. Place about a third of the sauce into the bottom of the slow cooker and then place the pork shoulder on top of it. Pour the remainder of the sauce on top of the pork shoulder and place the lid on the slow cooker. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. (TIP: The pork can also be cooked on Low for 10 to 12 hours.) Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Let it simmer on High with the lid off to thicken while you prepare your side dishes. Can simmer this way up to an hour if necessary. Spread the inside of the hamburger buns with butter. Toast the buns under the oven broiler until golden brown. Remove the Pork with a slotted spoon into the toasted buns. *A Pulled Pork sandwich can be paired with Cole Slaw for a cool summer meal or Baked Beans for warm, comfort food (try our Kickin’ Ketchup® Baked Bean recipe)
2 lbs ground beef (option to make use ground/shredded Turkey, Pork, Beef sirloin or a combo of any)
1 large onion, chopped, 2 garlic cloves, minced, 1 (15 ounce) can tomato sauce, 1 cup KICKIN’ KETCHUP®
1 (15 ounce) can diced tomatoes with green chilies, 1 can beef broth, 1 (12 ounce) bottle dark beer*
1 teaspoon ground cumin, 1 teaspoon paprika, 2 teaspoons chili powder, 1 teaspoon oregano, 1 teaspoon salt
1/2 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 (28 ounce) can chili beans
Saute meat, onions and garlic until done. Add all remaining ingredients and simmer for 2 hours. *The beer is optional but
does add a good flavor and, of course, the alcohol is cooked out during cooking. You can substitute the beer for one cup
of strong, brewed coffee.
Minced onions (we like a combo of red/yellow/green), shredded cheddar cheese, cilantro, salsa, sour cream, avocado.
Corn bread, tortilla chips or warm corn/flour tortillas.
KICKIN' COCKTAIL SAUCE
¾ cup KICKIN’ KETCHUP®, 2 tablespoons prepared horseradish (optional), 1 tablespoon Worcestershire sauce
1 tablespoon lemon juice, 1 teaspoon granulated sugar, 1 pinch celery salt, 1 pinch onion salt, 1 pinch garlic salt,
black pepper, to taste
Combine all ingredients in a small bowl; cover and chill. Adjust seasonings to suit your taste before serving.
BAKED BEANS with BACON
2 lbs cooked Navy beans or other white beans, 1/2 cup KICKIN' KETCHUP®, 1 1/2 cups tomato juice
3/4 cup brewed black coffee, 4 slices bacon (can be substituted with 1/2lb ground beef well browned into tiny crumbles)
2 TBL dark molasses, 2 TBL dry mustard, 3/4 cup dark brown sugar, 1/2 medium chopped red onion
1/2 cup bourbon (We like Maker's Mark®), 1 cup chopped toasted pecans (optional)
Preheat oven to 350°. Mix all ingredients together in a large bowl. Pour into a baking dish. Bake the beans uncovered about
1 1/2 hours or until they have thickened & cooked down with a "skin" just beginning to form on the top of the beans.
(These reheat well & will keep several days.)
KICKIN' THOUSAND ISLAND DRESSING
2 tablespoons KICKIN" KETCHUP®, ½ cup mayonnaise , 1 tablespoon white vinegar , 2 teaspoons sugar ,
2 teaspoons sweet pickle relish, 1 teaspoon finely minced white onion, 1⁄8 teaspoon salt, 1 dash black pepper
Combine all of the ingredients in a small bowl. Stir well. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
SPICY KICKIN' GAZPACHO
2½ pounds tomatoes (about 8 medium preferably heirloom and organic) chopped, ¾ cup chicken or vegetable stock
2 heaping teaspoons KICKIN" KETCHUP®, 1 medium cucumber (about 13 ounces) chopped,
2 large red bell peppers-cored and quartered. 1 large yellow bell pepper, cored and quartered,
1 medium zucchini-sliced lengthwise 1/2 inch thick, ¼ red onion, peeled, and rough chopped, 2 cloves peeled garlic,
¼ fresh orange juice, ¼ cup olive oil, 2 tablespoons finely grated orange zest, 2 tablespoons Sherry vinegar,
2 tablespoons fresh lemon juice, 1 teaspoon Kosher salt, ¼ teaspoon ground white pepper (use sparingly)
Working in batches, puree the vegetables in a blender or food processor. Add the stock, Kickin' Ketchup® , orange juice, olive oil, orange zest, Sherry vinegar, lemon juice, salt, and pepper. Cover and blend until liquefied. Taste for a balance between sweetness, acidity and depth of vegetable flavor. Adjust as necessary. Add a little more stock if necessary to achieve a good soup texture (not too thick, not too thin). Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, 4 hours is ideal. Can even be made a day ahead, as the flavor increases dramatically after sitting overnight in the fridge.
Garnish to Taste:
1 cup, seeded, juiced, diced yellow Heirloom tomato (1 tomato), 1 tablespoon Sour Cream
1/2 cup finely slivered green onions, green part only (2 green onions)
2 tablespoons chopped cilantro or parsley, 2 teaspoons coarsely grated lemon peel
CHEF PHIL KNOKE'S KICKIN' HAWAIIAN BBQ SAUCE
1 cup KICKIN’ KETCHUP®, 1 cup Plum Sauce ( lee kum ke brand), ½ cup low sodium soy6oz Pineapple juice,
3 TBSP grated Ginger, ½ Cup Brown sugar, 2 TBSP Toasted sesame seeds, ¼ cup, Fine Chopped Scallions/ Green Onions.
Whisk all ingredients together in Mixing bowl until well combined. Transfer sauce mix to a heavy bottom sauce pan.
Place on stove and bring to a soft boil, then let simmer for 10 minutes.
Can be served hot or cold & room temp, is great over any meat, poultry, fish or vegetables as a sauce or marinade. Great for Hawaiian style Burgers and Hotdogs both meat & vegetable, grilled and Smoked foods,perfect for a refreshing yet spicy island style glaze on your Hot wings instead of the old fashioned teriyakiadd chicken to you salad and use it as a dressing for a Kickin' Hawaiian chicken BBQ salad.Replace your old cocktail sauce with it and have a Kickin' Hawaiian shrimp Cocktail. And much more!
WILD MUSHROOM TURKEY BURGER with KICKIN' KETCHUP® SPECIAL SAUCE
1/2 pound white ground turkey, 1/2 pound dark ground turkey
6 sundried tomatoes in olive oil, thinly sliced, plus 2 tablespoons olive oil from the jar
2 tablespoons chopped parsley (or 2 teaspoons dried), 2 tablespoons chopped basil (or 2 teaspoons dried)
1 large sweet onion, 1 teaspoon garlic powder, Salt and pepper
2 cups wild mushrooms, 1 teaspoon, minced garlic, 4 tablespoons olive oil, 1 package Manchego cheese
1 bottle of KICKIN' KETCHUP®, 1 jar of Tartar sauce, 4 Brioche rolls, Arugula, red onion, tomato
Method of Preparation:
1. Place turkey in a bowl. Gently work in sundried tomatoes plus 2 tablespoons oil from the jar, parsley, basil, garlic, salt and pepper. Take care not to overwork the mixture. Form into 4 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors.
2. Saute wild mushrooms in 2 tablespoons olive oil and 1 teaspoon minced garlic on medium heat until translucent ,
(about 10 min) Set aside.
3. Add remaining olive oil to the pan and reduce heat to medium low. Add onions cut in 1/4 inch slices, season to taste, and cook, stirring often until golden brown, about 10-12 minutes. Set aside.
4. Mix the Special Sauce* in a small bowl – 2 tablespoons KICKIN' KETCHUP®, 6 tablespoons tartar sauce.
5. Grill patties until firm and browned and all pink is gone from center, about 3 to 5 minutes per side.
6. Toast and butter the brioche while the burger is grilling.
7. Build the Burger:
a. Spread the *Special Sauce over the bottom of the toasted brioche roll
b. Place arugula and one tomato slice over the sauce
c. Place the warm, caramelized onions over the tomato
d. Melt the cheese over the grilled burger, and then place on top of the onions
e. Top the melted cheese with the warm, sautéed mushrooms
f. Place the toasted bun on top of the mushrooms
8. Serve with extra *Special sauce on the side
KICKIN' KETCHUP® STEAK SAUCE
1/4 cup butter
2 1/2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon KICKIN' KETCHUP®
1 teaspoon Kitchen Bouquet
1 chopped green onion or 2 tablespoons of capers
4 ounces sliced mushrooms
Any left over meat drippings (optional)
Melt butter in sauce pan. Add lemon juice, Worcestershire, Kickin' Ketchup® and Kitchen Bouquet. When the sauce starts to sizzle, add green onions and mushrooms. Sizzle again and serve over grilled steak, or even slices of roast beef.
EASY CHICKEN WINGS
2 pounds Chicken Wings or Drummettes
1/2 cup KICKIN' KETCHUP®
2 tablespoons vegetable oil
1 tablespoon vinegar
2 teaspoons honey
1/4 teaspoon red pepper flakes, crushed
Preheat oven to 425°F. Cover rack of broiler pan with aluminum foil and spray with nonstick cooking spray.Cut off wing tips; discard. Cut remaining wing into two parts at joint. Combine Kickin' Ketchup®, oil, vinegar, honey, pepper flakes in medium bowl. Dip chicken into mixture, coating well. Place on foil-lined pan. Bake wings, turning once, 35 minutes or until done (internal temp 160°F) Serving Suggestion: Serve wings with blue cheese dressing and celery sticks.
KICKIN’ FRA DIAVOLO PRAWNS with Fattoria Del Vicario Squid Ink Pasta
8 ounces Fattoria Del Vicario Squid Ink Spaghetti
6 tablespoons extra-virgin olive oil, divided, 1 1/2 tablespoons minced garlic, divided
1 pound colossal U15 Prawns, peeled and deveined
3/4 cup diced onion, 1 teaspoon crushed red pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano
3 tablespoons tomato paste, 3 tablespoon fresh lemon juice, ½ cup white wine, ½ teaspoon salt
¾ cup KICKIN’KETCHUP®
1 3/4 cups canned crushed tomatoes, 1 (14.5-ounce) can diced tomatoes, drained
Fresh parsley and basil leaves & pecorino romano for finishing
1. Cook pasta according to Fattoria Del Vicario package directions. Drain; keep warm.
2. While pasta cooks, heat 3 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté for 3 minutes on each side or until shrimp are done pink with a slightly glassy center (they should snap like the casing of a good sausage when you bite into them). Remove from pan; keep warm.
3. In another skillet add remaining 3 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened/ caramelized/deglaze with white wine Stir in crushed tomatoes, salt, KICKIN’ KETCHUP and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.
Recipe courtesy of Chef Matt Dhillon ©2013
ROSEMARY OVEN BAKED SWEET POTATO FRIES with KICKIN' KETCHUP®
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil (To cut fat content you can use half oil and spray the pan with non-stick spray)
1-2 Tbsp brown sugar
1 Tbsp rosemary sea salt
1-2 Tbsp spice combination: chipotle powder, smoked paprika, pumpkin pie spice.
1. Preheat oven to 450°F. (500°F for more crispiness. Preheating the baking sheet also adds crispness).
2. Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then in half crosswise. Quarter pieces into wedges or continue to slice for think fries.
3. Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with rosemary sea salt, brown sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
4. Spread the sweet potatoes out in a single layer on a baking sheet. Preheating the baking sheet also helps the fries get crisp.
5. Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. (You can put them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces). Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
6. Serve with KICKIN' KETCHUP® until devoured!
NASCAR CONTEST WINNING RECIPE!
The winning recipe came from fan Travis Perrin of San Juan Capistrano.
SPEEDWAY KICKIN' DIPPIN' SAUCE
Mix 1 cup Kicken Ketchup® with the juice from 1 lemon, the juice from 1 lime, 1 teaspoon cumin, 1 teaspoon chili powder,
1 teaspoon black pepper and 1 tablespoon crushed oregano. Whisk all ingredients together and bring to quick boil.
Let the sauce simmer for 2 minutes. Toss and coat your favorite chicken wings, grilled fish or flank steak.
Enjoy as a dipping sauce for nachos, taquitos, burritos, sausage and more.
We made this recipe and tried it as a dipping sauce with grilled Turkey sausage
from Whole Foods Market (pictured here). DELISH!!
KICKIN' SWEET & SOUR SAUCE
1/2 cup KICKIN’ KETCHUP®
1/3 cup rice wine vinegar
1/3 cup packed brown sugar
1 teaspoon soy sauce
1/4 teaspoon powdered ginger
1 cup water
3 tablespoons cornstarch
Method & Usage:
Whisk first five ingredients and 3/4 cup of the water in a small saucepan. Bring to a boil while whisking. Reduce heat to low, and let mixture simmer for a few minutes. Dissolve cornstarch in the remaining water and whisk until smooth. Add dissolved cornstarch to saucepan and whisk. Continue whisking and cooking sauce over low heat until it's thickened, about three minutes. Store leftovers covered in the refrigerator. You can use this sauce to glaze fried nuggets of chicken or pork, meatballs or pour it over stir-fried meats and veggies.
KICKIN' KETCHUP® SAUSAGE STUFFING
Ingredients (Makes 8 servings)
2 6-ounce packages of Mrs. Cubbison's® Classic Seasoned Dressing, 6 tablespoons butter, 4 yellow medium coarsely chopped onions, 4 celery stalks-coarsely chopped, 1 small can of diced water chestnuts, 2 tablespoons chopped fresh sage, 1 1/2 pounds sweet Italian sausage (cooked and drained), 1 tablespoon minced garlic, 1 1/2 tablespoon Italian seasoning, 1 small can Italian diced tomatoes, 1/2 cup KICKIN' KETCHUP®, 3/4 cup turkey stock, chicken or vegetable broth, 1 ½ cups grated Asiago cheese.
1. Remove sausage from casing and cook in a large skillet over moderately high heat, stirring and breaking up sausage, until golden brown and no longer pink, (5 minutes). Transfer with a slotted spoon to a bowl. Drain all but 2 tablespoons fat from skillet.
2. Melt 2 tablespoons butter in skillet and add onions, celery, sage, water chestnuts and garlic; saute over moderate heat, stirring about 5 minutes. Transfer to large bowl with sausage. Add stuffing cubes, Kickin' Ketchup®, tomatoes and mix well; gradually add broth to moisten stuffing.
3. Butter a 3-quart glass baking dish. Spoon stuffing into prepared dish; drizzle with sausage fat and dot with 4 tablespoons butter. Bake stuffing uncovered, until top is crispy and golden brown, about 30 minutes. Garnish with grated Asiago cheese.