Category: Condiments

Homemade Curry Ketchup

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Ketchup gets a bad rap. People abuse it to mask sub par food, or load it onto junk food. I mean can you imagine a burger without it? And lets not even mention the sugar content or high fructose corn syrup in most commercial brands. I have always liked ketchup, but wasn’t the type to quickly reach for it to drown everything on plate.However , when Certain Someone first took me to his house in Germany, I fell in love with Curry Ketchup. It’s a German thing and when you go, you must have a Currywurst. Your taste buds will thank you. Needless to say every time we go, or Certain Someone goes, I bring back huge bottles of the stuff.

The other day I catered an event and still had a few leftover very ripe  tomatoes that needed to be used quick. In addition, my organic delivery service gave me a large bag of tomatillos, those small green tomatillos that are covered in a protective leaf covering, and used in Mexican food. I wanted to use them all together and immediately ketchup came to mind. Now if you cant get tomatoes, don’t worry, just use the tomatoes you have on hand, or add some regular green tomatoes for a kick.  Enjoy the freshest, natural taste you can imagine making your own ketchup. Your body will be grateful and your loved ones will appreciate the taste and effort.


Homemade Curry Ketchup
 
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A ketchup with a spicy curry kick.
Author:
Recipe type: condiment
Ingredients
  • 2-2½ pounds ripe tomatoes ( can mix red, green, tomatillos) cut into quarters. Do not peel.
  • 2 tablespoons apple cider vinegar
  • ¼ cup light brown sugar
  • 1 inch fresh ginger peeled and chopped
  • 2 tablespoons curry powder
  • 2 Black Cardamon pods
  • 3 Star Anise
  • 3-4 cloves
  • 2 dried Thai Chilies
  • 1 teaspoon onion powder
  • Salt to taste
Instructions
  1. In a heavy bottomed sauce pan, add quartered tomatoes, and all the spices, vinegar.
  2. Turn heat to medium high to get a simmer.
  3. Reduce heat to lowest setting and slowly cook for approx 1 hour . The ingredients should break down and start to liquefy. Be sure to stir often to prevent sticking and burning.
  4. Take a fine wire mesh strainer or a food mill and strain the mixture into a bowl. Be sure to press and extract all the liquid and pulp, while leaving the skins, and spices the strainer.
  5. You should have a thick like sauce. If not thick enough add the strained sauce to a sauce pan and continue to reduce until thickened to the right consistency. Be sure to stir often.
  6. Pour into a clean glass jar and allow to cool.
  7. Refrigerate and use within 2 weeks.
  8. Make approx 2 cups.
Notes
Keeps 2 weeks refrigerated. You can adjust the spices to make more or less heat and spice according to your tastes.
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Apple Onion Jam Made with All Natural Sweetener Xyla

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Xylitol….Sounds like a chemical doesn’t it? That’s what I thought and at first and ignored the request to review Xyla from Emerald Forest. Come to find out Xylitol is all natural, derived from fruits and vegetables, and is actually good for teeth. Imagine less cavities with this sweetener than from sugar! After two gum surgeries this year I am all over that fact! Xylitiol is popular in Europe and has been used extensively in chewing gum and toothpaste production for a while. But best of all  it has a low glycemic index and can be used just as you would sugar, part for part. Thereby, making it safe for diabetics.Baking with Xylitol is a bit trickier but can be done. Products may be dryer and wont caramelize or brown. So a baker may need to add more butter, liquid, xantham gum or lecithin.Also Xylitol doesn’t react with yeast, causing it to rise, when bread baking. It can , however be even be grounded up and used as powdered sugar.

So naturally canning season is coming around, and I would rather can than bake in this heat. I was curious how Xylitol would perform in a jam or jelly. I haven’t been having the best of luck with jams or jellies, and maybe this would be a complete waste. But its all about learning from your mistakes. Yet, this wasn’t a mistake and never have I had a thicker jam/jelly without using pectin . I guess the two apple cores I added helped along with the lemon juice. But I loved how the Xylitol liquefied and then boiled down to a thick consistency.  I had some onions and apples  and wanted a savory jam to use for sandwiches or appetizers. The result is a bold savory sweet flavor that would be awesome with duck, chicken,turkey, or pork based sandwiches or quesadillas  . What I love the most is that its fewer calories than sugar, yet still sweet. One pound of Xylitol  produced a small batch of 2 pints, you can multiply this recipe easily.

* Note :

After refrigeration with an open bottle, I’m noticing some crystallization and hardening. I still used it as a spread in my  hot sandwich and it was fine. So keep at room temp on shelf if unopened. If opened , expect for it to crystallize. But upon heat , etc, it should be fine.

Apple Onion Jam Made with All Natural Sweetener Xyla
 
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A sweet and savory jam made with the low glycemic , but all natural Xylitol.
Author:
Recipe type: Jam, Condiment
Ingredients
  • 1 onion chopped fine
  • 2 apples chopped ( save cores to add)
  • 2-4 cloves garlic chopped
  • 1 lb Xylitol
  • 2 tablespoon mustard seeds
  • 4 cloves whole Allspice
  • Juice of half lemon
  • 2 tablespoons water
Instructions
  1. In a heavy bottomed pot, add chopped apples, cores, onion, and garlic.
  2. Add 1 lb Xylitol.
  3. Add water and lemon juice.
  4. Add mustard seeds and Allspice.
  5. Mix up .
  6. Heat on medium high until Xylitol starts to melt within the liquid and starts to boil.
  7. Reduce heat and simmer on low for approximately 45 min or until onions and apples are candied, translucent and liquid has been reduced.
  8. Remove apple cores.
  9. Remove from heat and process for 5 minutes in a water bath in sterilized jars and lids.
  10. If you don't process refrigerate and use within the next few weeks.
Notes
Small batch, makes two pints. Can be multiplied easily.
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Pork Belly Buns or Bao…Dim Sum Treats

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One of the favorite dining experiences of Certain Someone and I, is going to China Town on a Sunday and indulging in Dim Sum. The tasty assortment and nibbles are endless and satisfying. Another added bonus is that is doesn’t cost us a fortune.  I love any sort of steamed bun or bao and normally have purchased them frozen. I finally decided to make my own after finding some pork belly in my freezer. Brainstorming on what to do with my hunk of rich meat , I thought back to last December and a long weekend in New York City. Certain Someone had purchased tickets for his favorite band Rammstein, an industrial metal German band known for intense pyrotechnics. This was their first concert in the United States in 10 years  to test the waters. It was so good that they are now on tour in the US. Anyway, as I’m normally in charge of the food recommendations. I was dying to go to the famous Momofuku Noddle Bar. The hype over the years was huge and I wanted to see what all the fuss was about. They don’t take reservations there except for the fried chicken. So we taxied over and waited  in line for approx 30 minutes on a Friday night. If it was any longer Certain Someone would have walked. But he was a good sport and we waited for the surprisingly short duration. Finally two spaces opened up for us at the bar. Tight ,noisy , and nor very intimate. But I was there for the food. Our server /bartender was very hospitable to us and Certain Someone ordered a nice selection of items. Was it good? Yes. Was it an epiphany , not so much. Was it expensive for what you got, yes again, with all the drinks thrown in as well. Compared to the venues we have gone to in various Chinatowns,we were paying for the scene , more than the food. In the end , we are the types who prefer a more low key , non pretentious place that gives more value for the price. But I can say been there , done that. If the place wasn’t so loud, small and had better seating, then maybe I would view the whole experience differently. Its hard to enjoy a meal cramped up , elbow to elbow on a high chair at the bar, with your backs against the cold new York winter air.I do need to visit David Chang’s other venues .

So I decided to make my own buns for way less money. Be prepared to dedicate a better part of your day to these. Some aspects can be pre made , thereby making it an excellent appetizer for parties or summer cookouts coming up. The most intimidating piece of this for me was the bun/bao, as Chinese pastry has always mystified me. You can dress the buns up in a myriad of ways. I love various Asian influence like pickled vegetables and maybe some spice to offset the rich fattiness of the pork belly. If you don’t like pork, try roasted chicken or duck with the crispy skin left on. Shrimp or beef works too. I made quick pickle of julienned Daikon radish and carrots, sliced some cucumbers, green onion, and cilantro.  Add a slather of Hoisin and you are in for a treat.

I followed this recipe from Gourmet’s Diary of a Foodie , but made some changes in the dough as I didn’t have dried milk in my pantry. I substituted 2 tablespoons  heated whole milk to the 3/4 ( less 2 tablespoons ) of water. The dough turned out beautifully. If you need more flour or liquid, add it slowly until the dough forms a nice ball while kneading.

Next time I’m going to make my own brine with some aromatics like star anise and garlic, and peppercorns. Or I may just add them to my braising liquid for a more luxurious flavor.

For the quick pickle, I didn’t soak my vegetables in salt water overnight, as normal picking recipes call for. I just heated 1 part sugar to 1 part white vinegar, a start anise and dried Thai chili to a boil and plunged my vegetable in . Remove from heat immediately and let cool submerged in  the liquid. Refrigerate until ready to use.

Warning…These bao are quite filling and somewhat addictive. But I suspect the whole family will love them. Try various proteins as filling choices, and have yourself a little Bao party with all the fixings.

Meat Tips,Confessions and a $100 Giveaway from U.S Wellness Meats

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Meat….. is something I  hear quite often around the house. Certain Someone is a carnivore. When he is around I can’t get away with a meatless dinner, no matter how I try. Don’t get me wrong, I like meat too, but try to vary my diet a bit more. One thing I have control of, is that if we are going to eat meat, I strive to be very careful of the quality of our meats. So when US Wellness Meats contacted me and offered me a range of samples including Grass-fed beef I was impressed.

Because we use the best practices of sustainable farming that allow us to avoid harmful additives like hormones and antibiotics, our grass-raised animals pass the best of their nutrient-rich diet on to you.

Grass-fed beef is rich in omega-3 anti-inflammatory fatty acids (the healthy fat found in salmon), in conjugated linoleic acid (CLA), a proven cancer fighter and lean muscle-building tool, as well as vitamins A and E, essential nutrients that are known for their antioxidant properties. When it comes to nutrition, grass-fed beef truly is a completely different animal.

I confess when it comes to steaks and beef I’m intimidated. Some chefs are great with certain foods, but not so with others. While I consider myself both a cook and a baker, steaks and certain cuts of beef I always  tend to overcook it unintentionally. US Wellness sent me 2 T-Bones, 1 eye of the round, 2 chicken breasts, BBQ sauce, All Purpose Seasoning and a package of Ground Bison. Through out the month we tried all the products and were pleased. I was intimidated by the Eye of the Round as its a cheaper and leaner cut that you want to cook till perfection but not overcook or dry as its more lean.

Eye of The Round Roast Method

I confess this was the method I used and the best one I have ever found for this cut. It cooks it for a short period on a very high temp and then you let meat sit in the oven uncovered for 2 -3 hours. The roast is perfection. I took the leftovers and made the dish on top with the BBQ sauce sample  from US Wellness and fried onions  served atop a corn tortilla.

Ground Bison

Leaner and healthier, Bison is used as you would use ground beef. Its makes a great substitute.Not only is there a nutritional benefit but an ecological one as well . Bison are grass fed and graze without harming the environment, as nature intended. Their waste and movements both nourish and aid the grounds and land.

Meat Facts and  Cooking Temperatures

Meat/ Protein and carbohydrates are considered a TCS food (Temperature Control Safety). Harmful pathogens are controlled by temperature. So cooking and storage of these items should be followed with care. The following are  cooking requirements for TCS foods and any recipe containing a TCS food.

  • Ground Beef is prone to Shiga Toxin -producing E.Coli  found in intestines of cattle and should be cooked to minimum temperature of at least 155 F (68 C). This applies to ground pork as well and other meats ( not ground poultry).
  • Roasts( pork, veal and lamb) should be cooked to minimum internal temperature of 145F (63 C)
  • Poultry ( ground or whole chicken, turkey and duck) should be cooked to a minimum internal temperature of 165 F (74 C)
  • Seafood (fish, shellfish, and crustaceans) should be cooked to a minimum internal temp of 145 F( 63 C)
source ServeSAFE Essentials National Restaurant Association Fifth Edition

I am offering a Giveaway sponsored by US Wellness Meats to all US Residents. Sorry it must be within the US ( AK and HI included). The winner will be to shop for $ 100  worth of sustainable  products from the Midwest farmlands that are raised according to organic principles. Meats, poultry, fish, and even by products such as soap and candles, ice cream , etc are offered. They even have condiments and spices. All you have to enter is  go here and fill out your info. The contest closes Sunday March 13, 2011 at 12 :00 am.

Chili Infused Honey Othererwise Known as Kiss Me Spank Me Honey

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This is a cheater post for me. It’s so simple and I can’t take the credit for it, but want to share it with you! Some back story… I have a friend, who we are going to call The Alchemist. She has invited me to make Mead with her. It’s long process, that we initiated on October 31. Stay tuned for the post ,when  the Mead is complete. So far its going very well. We racked it last week.

Mead is a honey based wine made from fermenting honey with yeast. It’s history can be traced back to many cultures ( Europe, Asia, and Africa) and is considered the first  traceable fermented drink. I have heard it refereed to as the drink of the Gods.

Anyway, as The Alchemist acquired quite a bit of honey from her mentors apiary, she decided to to make a tiny stash  of a Chili infused honey. The tip was  was the brain child of beeboy on this wonderful site devoted to Mead. Bee Boy was making Mead with heat spiced honey. I bet that was incredible! The Alchemist infused her honey for only two days and the heat was intense and blended perfectly with the sweetness. A tip The Alchemist gave me was to turn the jar upside down so when you take a  spoonful, it’s without the hot pepper slices floating. I wanted to figure out a clever play on words with  this concoction.Honey Chile came to mind, but The Alchemist calls it Kiss Me Spank Me Honey. The title alone is going to bring a lot of weird traffic to my site as I already Googled the term (Laughing out Loud).

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Kiss Me Spank Me Honey (Chili Infused Honey)

Needed:

  • 1 clean mason jar with lid
  • Runny Honey
  • A few of our choice variety of hot chili peppers (Piri Piri, Serrano, etc>). I suggest 2 peppers per pound of honey.

Process:

  1. Slice peppers with seeds.
  2. Add to honey in jar.
  3. Seal.
  4. Let sit and infuse for at least two days.

Applications:

  • Makes cool gifts for the Holidays in your own special bottles.
  • As a glaze for beef , pork, or chicken.
  • On fried chicken.
  • In salad dressings for some sweet heat
  • In your hot cold remedy with lemon.
  • Someone suggested Biscuits

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