Wednesday, October 22, 2008

Ketchup Redux; The Russian River Way

If there was ever an existing condiment that takes change well, ketchup would be that condiment. You can squirt or pour the old standby on your fries, burgers, or dogs, but that's pretty much the limit of its humble being.

Chef Ken at Russian River Fine Foods quickly realized the potential for improvement and took charge with this zesty version of the American Classic.

Chipotle Ketchup
is a new and enjoyable twist on one of America’s most popular condiments. With just a hint of sweetness and a bit of smoky spice from the peppers, this sauce is a compliment for every thing from hamburgers and french fries to omelets or eggs cooked any style, but the reduced sweetness and the smoky, mildly spicy element lends itself to an even greater versatility.

Chef Ken has created many recipes that incorporate the use of his smoky Chipotle Ketchup. Here is a simple recipe that shows off the wonderful, subtle yet complex flavors of Chipotle Ketchup:

Smoky Chipotle Lime Prawns

12 medium prawns (peeled and de-veined)
4 ounces Chipotle Ketchup
Juice of ½ of a lime
2 tbsp olive oil

Marinate the prawns in the Chipotle ketchup for 24 hours. After the prawns are marinated, heat a sauté pan till it gets very hot then add the oil.

Take the prawns out of the Chipotle Ketchup and gently place them in the sauté pan. Sauté the prawns on one side for 2 minutes.

Turn the prawns over and add the chipotle ketchup you used as the marinate.

Squeeze the lime juice in as well. Continue to sauté for another 4 minutes. Now you are ready to serve.

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