Tag Archives: ketchapeno

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Chilled Crabmeat Cocktail “Gazpacho”

It is getting to be that time of year when everyone is breaking out their favorite gazpacho recipe. Our recipe is chocked full of summertime vegetables and also has the distinction of being cold, sweet and spicy thanks to our addition of Ketchapeno. If you don’t like crab you can omit it and try the recipe with some cooked and chilled shrimp. You can also omit the crab and enjoy a vegetarian version of the recipe as well.

Ingredients:
2 Tomatoes, small
1 Cucumber
1 Red Pepper
1 Green Pepper
4 Green Onions, divided
3 Cloves Garlic, chopped fine
1 Jalapeno Pepper, small, optional
3 Cups Vegetable Juice like V-8 or Tomato Juice, divided
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
8 Tablespoons Lime Juice
1 Cup Ketchapeno
½ Cup Cilantro
1 Pinch Salt and Pepper

1 Avocado
8 Ounces Crab Meat

Directions:

Cut cucumber, red pepper and green pepper in half.

Reserve one half for the garnish and rough chop the other half.

Place the rough chopped halves into a blender.

Rough chop one tomato and one green onion and place into the blender.

Add some or all of the jalapeno pepper to the blender if you like it hot.

Add 2 cups vegetable juice, oil, vinegar, lime juice, Ketchapeno, cilantro salt and pepper to blender.

Puree everything together and pour into a mixing bowl.

Dice the remaining tomato, ½ cucumber, red and green pepper into small pieces.

Add diced vegetables to the mixing bowl.

Slice green onions thin and add to the bowl.

Dice avocado into small pieces and add to bowl.

Flake the crab and add to the bowl.

Add remaining one cup of vegetable juice to the bowl.

Mix Everything together and chill one hour before serving.

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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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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.