All posts by Chef Jose

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Pan Roasted Poatoes

Pan roasted potatoes are easy to make and can be served with any meal, just be sure to have lots of Ketchapeno for dipping. You can bake the potatoes ahead of time and just finish them quickly in the pan. Onions and garlic always add a nice flavor to any potato recipe.

Ingredients:

3 Russet Baking Potatoes
6 Tablespoons Olive Oil
1/2 Onion, sliced thin
1/2 teaspoon Salt
1/2 teaspoon granulated Garlic
1/4 teaspoon Ground Black Pepper

Directions:
Heat oven or grill to 450 degrees.
Bake potatoes for around one hour or until they are cooked.
Remove potatoes from oven and let cool for 15 minutes.
Cut potatoes in half and then in half again.
You now have 4 long sliced quarteres of each potato.
Let potatoes air-dry for 15 to 60 minutes.
Heat a large pan on the stove.
Add half of the oil to the pan.
When pan is hot place half of the potatoes into the oil, cut side down.
Let potatoes brown for a while and then flip them over.
As they begin to brown on the second side add half of the onions to the pan.
Sprinkle with salt, pepper and garlic and cook a few more minutes, until crispy and crunchy.
Remove from pan and repeat with the other half.

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Marinated Steak Kabobs

Who doesn’t love sizzling steak fresh off the Grill? The only thing better is marinated steak with charred vegetables grilled together on long kabob skewers!
Hint: Try to let the meat and vegetables soak in the marinade for at least 12 hours and even up to 24 hours before placing them onto the skewers.
Ingredients:

1 1/2 Pounds Steak, sirloin or tenderloin
1 Green Bell Pepper
1 Red Bell Pepper
1 Red Onion
1 Recipe Steak Marinade

Steak Marinade:
1/2 Cup Ketchapeno
1/4 Cup Olive Oil
1 Tablespoon Soy Sauce
1 Tablespoon Red Wine Vinegar
2 Tablespoons Red Wine
3 Tablespoons Worcestershire Sauce
1/2 teaspoon Dry Ginger Powder
1/2 teaspoon Granulated Garlic
1/2 teaspoon Oregano
1/4 teaspoon Black Pepper

Directions:
Cut the meat into half inch square pieces, or as close to that size as you can.
Cut the peppers and onions into about the same size.
To make the marinade simply add all marinade ingredients into a large bowl and mix together.
You will then add all of the meat, peppers and onion to the same bowl and mix everything together.
Cover the bowl and place into the fridge for at least 12 hours.
Remove the marinated meat and vegetables from the bowl.
Place each ingredient onto a long skewer.
You can start with a piece of red pepper followed by a piece of onion followed by a piece of green pepper and then a piece of meat.
Continue to build the kabob by following this pattern unti all of the ingredients are on skewers.
Grill kabobs over high heat turning often.

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Smashed Red Skin Potatoes

Ketchapeno goes great with any kind of potato including smashed. The difference between mashed and smashed potatoes is that when making smashed you can leave the skin on for extra texture and flavor. Also when making smashed potatoes you should leave them chunky by simply smashing the ingredients together.

Ingredients:

2 1/2 Pounds Red Potatoes
1/4 Pound Butter
1/2 Cup Milk
1/2 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1 Cup Ketchapeno, more or less

Directions:

Fill a large pot 2/3 full with cold water.
Wash potatoes and cut each one in half.
Add cut potatoes to the water and place onto stove.
Bring water to a boil and boil potatoes for about thirty minutes.
Potatoes are ready when they are soft but not falling apart.
Pour cooked potatoes into a large strainer.
Place pot back onto stove and add butter, milk, salt and pepper.
Heat and melt ingrdients together.
Add cooked potatoes back to the pot.
Use a large whish to smash and mix ingredients together.
Serve smashed potatoes with ketchapeno over the top.

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Vegetable Sloppy Joe

This amazing recipe offers you a great way to add healthy vegetables to your diet. It is also a great way to get more vegetables into the children. The only thing you will need to make this recipe is a food processor. Try serving the Sloppy Joe on a bun, on a tortilla or even on crackers.

Ingredients:
2 Tablespoons Olive Oil
1 Ear of Corn
1/2 Onion
1/2 Red Pepper
1 Zucchini, medium size
8 Ounces White Button Mushrooms
2 Roma Tomatoes
1 Can Black Beans, 14 oz can
1 Cup Ketchipotle
1/2 teaspoon Ground Cumin
4 Ounces Shredded Cheddar Cheese
8 Whole Grain or White Buns

Peel the corn and cut off the corn kernels.
Place the kernels into a large fry pan.
Peel and chop the 1/2 onion into large pieces.
Add the pieces of onion to the food processor and chop fine.
Add Oil and onion to the corn in the pan.
Place pan over high heat and begin to cook the ingredients.
Cut the red pepper and zucchini into large pieces.
Place pepper and zucchini into the processor and chop fine.
Keep cooking anf stirring the onion-corn mixture until the onions begin to soften.
Add the chopped zucchini and pepper to the pan.
Wash and chop the mushrooms and place into the food processor.
Chop the mushrooms fine and add to the pan.
Keep cooking and stirring the ingredients for a few minutes.
Chop the tomatoes and add to the food processor.
Chop the tomatoes fine and add to the pan.
Open the black beans.
Rinse off the beans and place half of them into the food processor.
Puree the beans and add to the pan.
Add the whole beans to the pan as well.
Add the ketchipotle and cumin to the pan.
Keep cooking and stirring the ingredients over high heat for about 10 minutes.
The vegetables need to cook for a long time to get rid of the water and thicken.
When vegetables have thickened fold in the cheese and mix well.

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Our Favorite Steak Sauce

They say that a great steak needs no sauce. You may want to rethink this notion after tasting our newest favorite, Ketchapeno Steak Sauce. The flavor is big, bold and intense. Try the steak sauce on grilled sirloin or tenderloin. The sauce also is wonderful on skirt steak, flank steak and hamburgers.

Ingredients:
1/2 Onion, sliced thin
1 Tbs. Olive Oil
1 Cup Ketchapeno
3 Tbs. Worcestershire Sauce
2 Tbs. Soy sauce
1 Tbs. Red Wine Vinegar
1/4 tsp. Granulated Garlic
1/4 tsp. Oregano Leaf
1 Tbs. Red Wine

Place onion and oil into a large pan.
Cook and stir ingredients over medium heat for about 10 to 15 minutes.
Onions need to turn brown and caramelize.
Add all other ingredients to the pan.
Bring everything to a boil for five seconds.
Remove ingredients from pan and place into a food processor or blender.
Puree ingredients together and serve.

agbs

Chef Jose’s Asian Green Beans

Green beans need a little help and Chef Jose is just the man for the job! This is another great way to use up leftover Sloppy Joe meat. The combination of flavors is amazing in this super easy side dish. Serve the beans over some rice for a great meal!

Ingredients:

1 Pound Green Beans, fresh or frozen
1 Red Bell Pepper, sliced thin
1/4 Onion, sliced thin
1 Tablespoon Sesame Oil
1 Cup Sloppy Joe meat. (recipe on bottle)
2 Tablespoons Soy Sauce
1 Tablespoon Red Wine Vinegar

Directions:

Cut green beans into bite size pieces.
Bring a large pot of water to a boil.
Slice up the onion and pepper.
Place onion, pepper and sesame oil into a large pan over high heat.
Cook the vegetables until the are just turning soft, about a minute or so.
Add the Sloppy Joe meat, soy sauce and vinegar to the pan and cook for another minute.
Remove pan from the heat and cook the green beans.
Add the green beans to the water and boil for 2 minutes.
Pour the cooked green beans into a strainer and let drain for a minute.
Add green beans to the pan with the meat and place back over the heat.
Cook and stir everything together for another minute and serve.

grill ch

Sloppy Joe Melt with Onion and Tomato

Easy as grilled cheese

If you have extra Sloppy Joe leftover this is a great recipe for you! If you like to make grilled cheese sandwiches this is a great recipe for yoo! You can substitute your favorite bread and cheese if you like. Serve this sandwich with potato chips and extra Ketchapeno for dipping.

Ingredients:

2 Slices Bread
1 Tablespoon Butter
2 Slices Cheese
1/2 Cup Sloppy Joe (see recipe on bottle)
3 Slices of Tomato
1 Slice Raw Onion

Heat leftover sloppy joe on stove or in microwave.
Place a large pan over medium heat.
Melt the butter in the hot pan.
Lay bread into the melted butter.
Add cheese to both slices of bread.
Add tomato and onion over the cheese.
Add the hot sloppy Joe over the top and close the sandwich.
Continue to grill the sandwich on each side until the bread is nice and brown.
Remove from the pan and slice in half.
Serve with Ketchapeno and chips.

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Grilled Pork Chop Sliders with Ketchapeno Caramelized Onions

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Ketchapeno Caramelized Onions

Here is a quick and delicious sandwich that you can enjoy for lunch or dinner. The flavor of the sweet caramelized onion mixed with the spicy Ketchapeno is simply out of this world! These same onions are also perfect on hamburgers.

Ingredients:

6 Boneless Pork Chops, about 3 ounces each
1 Pinch Salt and Pepper
6 Small Rolls
1 Recipe Ketchapeno Caramelized Onions

Directions:
Salt and pepper the pork chops.
Grill the pork until cooked and place onto roll.
Smother with onions.

Ketchapeno Carmelized Onions:

1 Tablespoon Butter
1 Tablespoon Olive Oil
1 Onion, large
1 Cup Ketchapeno

Directions:

Peel and slice the onion thin.
Place a large pan onto the stove over medium heat.
Add the onion, oil and butter.
Gently cook and stir the onions until they become very soft and brown.
This will take about 10 minutes.
Add the ketchapeno to to onions.
Mix well and serve.

turk

Roasted Turkey Breast with Ketchipotle Glaze

Roasting turkey breast is always a great idea. The meat is tender and juicy and the leftovers make great sandwiches. I use the split half breast and like to take the meat off of the bone before roasting. You can cook the turkey in the oven but it is better cooked outside on the grill.

Ingredients:

1 Half Turkey Breast, about 2 1/2 pounds, boneless
2 Tablespoons Chile Powder
1 Cup Ketchipotle

Directions:

Heat the grill or oven to about 350 dergrees.
Sprinkle and rub the chile powder all over the turkey.
Place the breast onto a rack if you have one.
If you want to make a rack just place a couple of skewers between 2 bricks, as seen in the photo.
Place turkey into the oven or grill.
Roast for about one hour.
Brush Ketchipotle over the turkey and bake for another twenty or thirty minutes.
The turkey needs to cook to 165 degrees in the center.
Remove the cooked turkey and let rest for twenty minutes before slicing.

meatloaf

Ketch on Fire Turkey-Chipotle Meatloaf

Turkey makes great meatloaf. The addition of smoky spicy chipotle flavor makes it even better. The first thing that you will notice about this recipe is that the amazing aroma in your kitchen will drive you crazy as the meatloaf cooks. Be sure to try the cold leftovers on a sandwich with a little extra Ketchipotle!

Ingredients:

1/2 Cup Onion, small dice

1/2 Red Pepper, small dice

1/2 Green Pepper, small dice

4 Cloves Garlic, minced

2 Tbs. Olive Oil

2 Pounds Ground Turkey

1/2 Cup Dried Breadcrumbs

2 Eggs

1/2 Cup Frozen Corn, defrosted

2 Chipotle Peppers, minced,canned, available in most grocery stores

1/2 Cup Ketchipotle

1 tsp. Ground Cumin

1 tsp. Chili Powder

1 tsp. Salt

1/2 tsp. Dry Oregano

Directions:

Heat Oven To 325 degrees

Place a large pan on the stove.

Add onion, peppers, garlic and olive oil.

Gently cook ingredients for a few minutes until vegetables soften.

Place turkey into a mixing bowl.

Add all ingredients from this recipe to the bowl.

Add the cooked vegetables to the bowl.

Use your hands to mix everything together.

Place turkey mixture into a loaf pan.

Place pan on top of a sheet pan and bake in the oven on a middle rack.

Bake meatloaf for one hour.

Open oven and brush a few tablespoons of ketchipotle to the top of the meatloaf.

Cook meatloaf for another twenty minutes or so.

Meatloaf is ready when the center is cooked to 160 degrees.

Remove from oven and let rest for half an hour before slicing.

Serve with Ketchipotle on the side for dipping!