All posts in Recipes

Posted on:October 3, 2012 Comments: 1 Comment Categories: Recipes

K.O. Ketchup Breakfast Biscuit Sandwich Recipe with Fried Eggs

Recipe by Jun Tan
Photos by Amy Sheridan

Everyone loves a good fried egg breakfast sandwich. But if you’re tired of slapping it with together with some dry toast, floppy english muffins or rigid bagels, then we suggest you try it with these Homemade K.O. Ketchup Biscuits. They’re light, fluffy and add a kick of flavor to the part of the sandwich that’s usually just for holding all of the good stuff together.

Feel free to add avocado, bacon, tomato or spinach if you like.

K.O. Ketchup Breakfast Biscuit Sandwich Recipe with Fried Eggs

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Serves 8-10 people

Ingredients

  • 3 cups all-purpose flour
  • 4 tsp. baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup K.O. Ketchup
  • 1/4 cup buttermilk
  • 1 egg, beaten for egg wash (optional)


Directions

Pre-heat oven to 400 degrees F.

  1. In a food processor, combine flour, baking powder, baking soda, salt and pulse two times.
  2. Add cold butter and pulse about ten times until it resembles pea size crumbs.

  1. Pour in K.O. and buttermilk; mix until it forms a dough. Do not over mix.
  2. Transfer dough to lightly floured work surface and roll it out roughly into a rectangle about 1 inch thick.
  3. Cut the dough into 12 pieces and place them on a parchment lined sheet pan.
  4. Bake for about 10 to 12 minutes or until light golden brown on the edges and puffed.

Served hot or warm with ham and eggs or make sandwiches!!!

**If you don’t have a food processor, you can easily make this recipe by hand: Rub cold butter into your flour mixture or use a pastry cutter then mix in the K.O. Ketchup and buttermilk.

 

Print This Post Print This Post

 

Posted on:September 27, 2012 Comments: No Comments Categories: Recipes

K.O. Ketchup Gets Classy: Seared Duck Breast Recipe with Sweet and Sour Sauce

Recipe by Erin Eastland
Photos by Amy Sheridan

What? ketchup with duck?

Yes, it can be done… we told you that this wasn’t just any ordinary ketchup. Because of K.O. Ketchup’s unique flavor profile it lends particularly well to pairing with sweet and savory flavors. It’s the perfect base for a unique, homemade sweet and sour sauce that you can pretty much use on anything from chicken to beef, duck to veal. In this case we simply added a bit of orange (the sour) and honey (the sweet).

Sure, you might not be eating this recipe on game day but sometimes the occasion calls for something a bit classier, and once again, K.O.s got you covered.

Dig this? Try K.O. as a BBQ Sauce in this K.O. ketchup Rack of Ribs Recipe.

KO orange glazed duck breast

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Serves 4 people

Ingredients

  • DUCK :
  • 4 skin-on duck breast
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • SAUCE :
  • 1 cup orange juice
  • 1/2 cup blood orange juice
  • 1/4 cup cider vinegar
  • 1/4 cup plus 1 Tbsp honey
  • 1/8 cup K.O. Ketchup
  • 1/2 fresno chili, sliced
  • 1 small leek, only whites used, sliced
  • 1 clove garlic, chopped
  • 1 1/2 tsp. minced fresh ginger
  • 3/4 tsp. salt
  • 1 Tbsp olive oil
  • 1 tsp. duck fat

Directions

  1. Start the sauce in a saute pan.
  2. Heat the pan over medium heat and add the olive oil.
  3. Sweat the leeks, chili, garlic and ginger until soft but no color, about 4-5 minutes.

  1. Add the juice, vinegar, honey, and K.O. and cook about 10 minutes or until the sauce is thick and bubbly like a glaze.
  2. Add the salt.
  3. Remove from heat, strain through a sieve and let the glaze chill in the fridge to set.

*You will drain off the fat ½ way through cooking the duck and add 1 tsp of the fat to the glaze.

While the sauce is cooking start the duck

  1. Heat a heavy bottomed saute pan and coat with olive oil.
  2. Score the duck, being careful not to slit the flesh.
  3. Season the duck well on both sides.
  4. Cook the duck skin side down over medium heat until all of the fat that is rendered out and the skin is very crispy and brown, about 10-15 minutes.
  5. Flip the duck and depending on how big the breast is you will only cook on this side for 2-3 minutes. You want the duck medium rare.
  6. Let rest about 5 minutes.

 

Slice the duck and glaze with the sauce. Serve immediately.

Print This Post Print This Post

 

Posted on:June 26, 2012 Comments: No Comments Categories: Recipes

Super Tasty Lean Appetizer Recipe: K.O. Ketchup Turkey Meatballs

Recipe by Erin Eastland
Photos by Amy Sheridan

It’s time to remix those meatballs everyone. Store bought tomato sauce can be so boring and homemade can just be too time consuming. Try this Turkey Meatball recipe with K.O. Ketchup sauce to give a simple and updated twist.

Stick with a toothpick and serve as a tasty appetizer or on your favorite soft rolls for a killer meatball sub. They’re also great for pasta with a kick or as BBQ option with cornbread. We know we don’t have to say it, but the kids will love em’ too.

KO Turkey Meatballs

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours, 30 minutes

Serves 8-10

Ingredients

  • MEATBALLS :
  • 1.5 lb ground turkey meat
  • 1/2 cup grated parmesan
  • 1 egg
  • 2/3 cup K.O. ketchup
  • 3 Tbsp chopped parsley
  • 1 Tbsp chopped sage
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1/8 tsp. salt
  • 1/2 cup flour
  • 6 Tbsp olive oil
  • SAUCE :
  • 2 cans san marzano cherry tomatoes
  • 1/2 cup K.O. ketchup
  • salt and cracked pepper to taste


Directions

  1. Saute the onions in 2 Tbsp olive oil until soft and light brown, add the garlic and cook another 2 minutes.
  2. Remove from the heat and let cool.
  3. In a large bowl mix together the turkey, egg, parmesan, KO, parsley, sage, salt and cooked onions and garlic.
  4. Use a small ice cream scoop or two spoons to form 1-2 ounce balls on a cookie sheet.

  1. You will get about 20-25. They will be soft so put the tray in the freezer for 15-20 min to firm them up and make them easy to handle.
  2. Once they are firmer, sprinkle the flour over them and use your hands to roll them in the flour.
  3. Heat a large saute pan with the remaining olive oil and brown the meatballs.
  4. If they do not all fit with a little room to spare in the pan do this in two batches in order to allow them to brown properly.
  5. Hold the 2nd batch in the freezer to keep them cold.
  6. Brown the meatballs on all sides.

  1. While the meat is cooking, empty the two cans of cherry tomatoes (we use La Bella San Marzano Italian Cherry Tomatoes in Tomato Puree with Basil) into a bowl and crush them with your hands.
  2. Add the KO to the crushed tomatoes, mix well and pour over the browned meatballs in the pan.
  3. Bring to a boil and cook covered on a low simmer for 1.5 hours or until the meatballs are fork tender and the sauce is thick.
  4. For a thicker glaze type of sauce remove the lid for the last 15 min of cooking.
  5. Season if necessary.

Print This Post Print This Post

 

""