All posts tagged ko ketchup

Posted on:January 23, 2013 Comments: No Comments Categories: Recipes

Don’t Call it A Comeback: KO ketchup Tostada Recipe

Recipe by Erin Eastland
Photos by Amy Sheridan

What happened to the lost art of the tostada? Used to love them as a kid, but since then we’ve noticed underwhelming support of this tasty taco plate at gatherings and dinner parties, alike. Is it, perhaps, because people grew tired of the inconvenience of eating it (a taco is much easier to grasp by hand)? Or has the nacho (essentially a broken up tostada) simply become the dominate game day snack? Or, rather, have people simply become bored with the basic flavors?

Whatever be the drawbacks, we’re making moves to rejuvenate the tostada with a KO Ketchup kick. Remix the snack stand at your next game day and offer these mini tostadas. Easy to eat, packed with flavor, and a truly novel game day snack food.

KO Ketchup Tostada Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Serves 4 people

Ingredients

  • 12 small corn tortillas (or tostada shells)
  • 3/4 cup canola oil (if you are frying the tortillas)
  • 2 Tbsp olive oil
  • 1 lb ground beef, 15% fat (don't go lean here, it won't be as good!)
  • 1/2 onion, small dice
  • 1 poblano pepper, small dice
  • 2 cloves garlic, minced
  • 1 ear of corn, kernals cut off
  • 2 tsp. taco seasoning
  • 1/2 cup K.O. Ketchup
  • 4 Tbsp sour cream or greek yogurt
  • 1 lime
  • cilantro to garnish


Directions

  1. If you are making the tostada shells heat a wide heavy bottomed saute pan on medium heat.
  2. Add the oil and heat to 350 degrees F., about 3-4 minutes over med high heat.
  3. Test one tortilla by dipping the corner in to see if it begins to fry. If nothing happens your oil is not hot enough. If it begins to spit and bubble like crazy turn the heat down and wait a minute or two.
  4. Fry the tortillas in batches so that they cook evenly.
  5. Flip to crisp each side and don’t overcrowd the pan.
  6. Transfer the crispy shells to a paper towel lined sheet pan and season with salt.
  7. Repeat until you have 12 shells.

  1. In another heavy bottomed saute pan heat the olive oil.
  2. Saute the diced peppers and onion until soft but not browned.
  3. Add the garlic and saute another minute or so.
  4. Add the meat and break it up as it cooks with a wooden spoon or spatula until it is in very small pieces.
  5. Once it is cooked add the taco seasoning and KO.
  6. Cook another 5 minutes, add the corn and cook 5 more minutes.
  7. Test for seasoning.

  1. Use three shells per plate and top each with the seasoned meat.
  2. You can serve them stacked or like three open faced tostadas.
  3. Garnish with the sour cream, lime wedge and cilantro.


Enjoy right away!

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Posted on:January 3, 2013 Comments: No Comments Categories: Recipes

Bean and Cheese Dip Spiked with KO ketchup

Recipe by Erin Eastland
Photos by Amy Sheridan

No, you can’t go wrong with a bean and cheese dip… but you can go extraordinary. Next time you’ve got the guys on the couch awaiting some game time snacks, set a few bowls of this KO Ketchup infused Bean and Cheese Dip down and wait. At first they’ll be appreciative, sure, but the truth is, they’ve had it many a time before. The real treat comes when they scoop up a mouthful with one of your homemade chips and feel the kick when the dip hits their tongue. It’s a subtle but welcomed surprise.

And can you imagine their delight when it’s accompanied by a pile of KO Ketchup Chicken Wings!

KO Beans and Cheese Dip

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Serves 8 people

Ingredients

  • KO BEANS:
  • 2 cans pinto beans, drained
  • 1/2 serrano chili, small diced (seeds optional if you like spicy)
  • 1/2 cup onion, small dice
  • 2 cloves garlic, minced
  • 1/2 cup K.O. Ketchup
  • 2 Tbsp olive oil
  • CHEESE SAUCE:
  • 3 oz. each of sharp cheddar, monterey jack and velveeta cheese
  • 1/2 cup onion, small dice
  • 1/2 small jalepeno, small dice seeds removed
  • 1/2 small frenso chili, small dice seeds removed
  • 1/2 serrano pepper, small dice seeds removed
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1 cup whole milk
  • 1 Tbsp chopped fresh cilantro
  • 1 small heirloom tomato, diced
  • 3 Tbsp sour cream
  • CHIPS :
  • 12 corn tortillas

Directions

Preheat oven to 375

  1. Arrange the tortillas on a sheet pan, do not overlap.
  2. Bake for 10-12 minutes until crispy.
  3. Season with salt and let cool.
  4. Break them into chip-sized pieces.

Make the beans

  1. While the chips are baking, heat a medium sauce pan.
  2. Add the olive oil, onions and peppers.
  3. Cook until soft but not browned.
  4. Add the garlic, cook another minute and add the beans and K.O. Ketchup.
  5. Cook about 10 minutes, stirring often.
  6. When beans are heated through and sauce has come to a boil use the back of a spoon to smash about ½ of the beans.
  7. This will thicken it up and create a refried beans texture.
  8. Pour the beans into the bottom of a glass serving dish such as a pie pan or square brownie pan.
  9. Keep warm.

Make the cheese sauce

  1. In a medium heavy bottomed saucepan heat the butter.
  2. Saute the onions, peppers and garlic until soft but not browned.
  3. Add the flour, cook about 2 minutes stirring continuously and whisk in the milk.
  4. Whisk often until the mixture comes to a boil and thickens.
  5. Add the cheese and stir with a spoon until melted. Stir in the sour cream, tomatoes and cilantro.
  6. Pour over the warm beans.

Serve with the baked tortilla chips.

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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.

 

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