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Thursday, July 11, 2013

{happy food} chef joy's condiments gone wild

When I logged onto email on Tuesday morning, there was a message from Chef Joy that read: 

It's summertime Happy Girl.  We've got to live it up!  When you invited me to your neighborhood  Hotdog and Hamburger Block party I knew what I had bring.

I'm in charge of condiments....

It's Ketchup and Mustard Gone Wild!!

These secret sauces spice up hum-drum Burgers and dogs.  Guests will talk and try and taste and beg you for the recipes...   I'll be over this afternoon for a tasting... you won't believe how easy these are to make!

Cooking with Chef Joy is always a fun event so I said "Yes, of course, come!" Later that afternoon Chef Joy stopped by with her wicker basket full of ingredients.  There is something so comforting about ketchup and mustard. They are trusty condiments that can boost the flavor of every barbecue but by tweaking these two simple condiments with an extra ingredient (or two), the flavor is boosted into well, gone wild territory. In less than 15 minutes we had made seven different condiments. While each topping would be great on hamburgers, hot dogs or veggie burgers, some of the condiments would also work particularly with other entrees like mustard + dill  combination on salmon. (See more ideas with each condiment.)

Thanks to Chef Joy I know what we'll be serving along with our burgers this weekend. I'm looking forward to seeing which condiments the guests devour first. What's your favorite burger or hot dog topping?

Ketchup Gone Wild

Ketchup & Orange Marmalade 1:1 (serve with chicken nuggets)

Ketchup & Curry Powder (to bring out the true flavor of Curry, 'bloom' it by adding 1/2 teaspoon of Curry powder to 1/2 teaspoon of butter and sauté on low heat until the butter and Curry have incorporated) Mix the 1/2 teaspoon of Curry/butter with 1 tablespoon of ketchup (1 part Curry to 3 parts ketchup).

Ketchup + Hoisin Sauce: 1:1

Mustard Gone Wild

Mustard & Fine Chopped Tomatoes & Sweet Pickle Relish: 1:1:1 (perfect on burgers)

Mustard & Fresh Dill: mix approximately 1 tablespoon of fresh dill + 3 tablespoons of Dijon mustard. Delicious on salmon.

Mustard & Apricot Jam:  1:1 (ideal for shrimp)

Quick Special Sauce

2 parts Ketchup
1 part Mustard
1 part Honey

Great as a dip for chicken nuggets.
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