While the Super Bowl is as close to football nirvana as NFL fans will ever get, it has morphed into much more than the biggest game of the season. In other words, snacking has basically become a sport in itself.
The snacking spectrum for any soiree where finger foods are front and center always seems to include: burgers, French fries, and some variation on the good ol’ standby, chips and dip.
The problem with finger foods is that they often tend to be a bit lacking when it comes to flavor and adventurousness. Reinventing something like burgers or French fries doesn’t have to feel like reinventing the wheel, especially when you have Little Acre Gourmet’s Spicy Ketchup to shake it up. Here are a few recipes straight from our kitchen that are sure to add some spice to your next bash.
Best Fries Ever
These fries are everything that fries should aspire to be: crispy, crunchy, and full of flavor. Serve with Three Pepper Ketchup and everyone will be asking you where you got the awesome ketchup from. Guaranteed.
- Russet Potatoes
- Canola Oil
- Three Pepper Ketchup (Original, Spicy, More Spicy)
1. Wash / scrub potatoes. Cut potatoes 1/4" x 1/4' x about 3' lengths (the length of the potato).
2. Place potatoes in a bowl and cover with cool water. Swish the potatoes around a bit, then drain using a colander. Repeat this step 1 or 2 times until starch has been removed from potatoes and rinse water is clear. Allow potatoes to dry while heating oil.
3. Heat canola oil in deep fryer to 325 degrees. Place potatoes in hot oil and fry for approximately 4 minutes until the potato is limp and wiggly when you pick it up being careful to not burn your fingers. Allow potatoes to cool for about 15 minutes.
4. (To freeze for later: Once cool, place the fries on parchment paper on a baking sheet. Place baking sheet in freezer for an hour until frozen. Remove fries and bag them. Return to freezer. Fries keep up to 6 months. Later, remove fries from freezer and allow to thaw for 30 minutes. Finish cooking following the remaining instructions.)
5. Increase heat on fryer to 375 degrees. Place fries in hot oil and fry until you achieve desired doneness and browning. Remove from oil and drain in basket or on paper towels.
6. Add desired amount of salt and top with your favorite Little Acre Gourmet Three Pepper Ketchup: Original, Spicy, or More Spicy.
This mixture is tangy, colorful, and even vegetarian. Makes the perfect gourmet topping for mini burger sliders or normal burgers as well. You can even serve it on a bun for a wicked good veggie sloppy joe!
- 2 tablespoons canola oil
- 1 onion, chopped
- 1 rib celery, chopped
- 1 poblano pepper, chopped
- 1/2 teaspoon oregano
- 1 cup red lentils, rinsed
- 3/4 cup Three Pepper Ketchup (Original, Spicy, More Spicy)
- 1 3/4/cups water
- 1/4 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- salt to taste
- freshly ground black pepper
1. Heat oil in frying pan over medium-high heat. Saute onion, celery, pepper, and oregano until onion is translucent and pepper is soft, about 6 minutes.
2. Deglaze with red wine vinegar. Add Three Pepper Ketchup, water, red wine vinegar, Worcestershire sauce, brown sugar, salt, and pepper. Add lentils and mix well.
3. Bring to a boil, then reduce heat, and cover. Continue cooking for about 30 minutes, stirring regularly.
Awesome Black Bean Hummus
Talk about giving chips and dip a makeover, this stuff is changing the game. Super easy to make, even easier to eat! Grap a chip, get a little dip, eat, and repeat.
- 1/4 cup tahini
- 2 tablespoons extra virgin olive oil
- juice of one lemon
- 2 to 3 teaspoons of minced garlic
- 1 teaspoon sea salt
- 2 teaspoons cumin
- 1/3 cup Three Pepper Ketchup (try it with More Spicy)
- 2 can or 3 cups drained and rinsed black beans
1. Add tahini, evoo, lemon juice, garlic, salt, cumin, and Three Pepper Ketchup to food processor or blender. Pulse until smooth. Scrape down sides.
2. Add black beans and pulse for 30 seconds. Scrape down sides and continue to pulse until you reach desired smoothness. (If too thick, add bean liquid or water until you reach desired consistency.)
Shrimp Salad with Spicy Vinaigrette
A new spin on salad! A tasty and unique combination of ingredients, complimented by the spicy dressing.
- 3 tablespoons Three Pepper Ketchup
- 3 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon coriander
- 10 ounces greens of choice (arugula, red leaf lettuce, or romaine)
- 1 lb. of large shrimp (cooked)
- 8 oz. cherry tomatoes (optional)
- 1 cup sliced cucumber
- 2 sliced radishes
- 1/2 cup frozen corn or 2 grilled ears of corn
- 1/2 cup sliced red onion
- 4 ounces feta cheese
- freshly ground black pepper
1. Whisk together vinaigrette ingredients.
2. Toss greens, shrimp, tomatoes, cucumber, radishes, corn, and onion in large salad bowl with half of vinaigrette.
3. Plate salad and top with crumbled feta cheese. Drizzle with remaining vinaigrette.
4. Add desired amount of freshly ground pepper.
Make this salad extra amazing by grilling the shrimp, tomatoes, and corn. Grill the romaine too, if you like.
Hope you enjoy these Spicy Ketchup recipes and that they come in handy for your next bash! Let us know if you try any of them out by tweeting a picture of your creation to us (@lilacregourmet) or posting the picture to our Little Acre Gourmet Facebook page. Happy snacking!
Little Acre Gourmet Foods