Category Archives: onions

Grilled Ketchup

This recipe is taken from “Food” by Guy Fieri.  I wish I had some of this left over from making the “Fire-Roasted Shrimp Cocktail” recipe as I would have loved to have made homemade fries to go with it.  This recipe makes 1 1/2 cups of ketchup.  I used white vinegar instead of the apple cider vinegar, not on purpose though…I just thought I had apple cider vinegar in my pantry which I did not. I bought the agave nectar at VitaHealth (a local health food store) as it is not sold at my local supermarket.

1 1/4 pounds Roma tomatoes (about 8), cut in hlaf vertically and seeds removed
1/4 red bell pepper
1/4 small red onion
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon apple cider vinegar
2 Tablespoons agave nectar
1 1/2 teaspoons dry mustard
1/2 teaspoon granulated garlic

1.  Preheat the grill to high.  Place the tomatoes skin side up on a baking sheet.  Add the red pepper and onion.  Brush the vegetables very lightly with the olive oil.  Sprinkle with the salt and 1/2 teaspoon of the black pepper.  Turn the tomatoes skin side down and grill all the vegetables until lightly browned, 5 to 8 minutes.  Set aside to cool slightly. 
2.  Combine the vegetables, vinegar, agave nectar, mustard, and granulated garlic in a blender or food processor and process until smooth.  Taste for seasoning.
3.  Let the ketchup sit at room temperature until ready to use.  You can make it ahead and refrigerate to for up to 1 week. 

Runaway Train Wraps

The salsa in this wrap is so good!!  This recipe is taken from Whitewater Cooks by Shelley Adams. The recipes are all from The Fresh Tracks Cafe in Nelson B.C. (Thank you Mom for bringing these cookbooks back from your trip there!) The BBQ sauce listed in the ingredients is found in BC, but i just used original Kraft BBQ sauce. I also used a pre-cooked chicken and shredded it up.

3 boneless chicken breasts, cooked and sliced
6 tomato tortillas
2 onions, caramelized (see below)
3/4 cup Runaway Train BBQ sauce
1 cup roasted corn salsa (recipe on blog)
1 cup lettuce, shredded

1. In a skillet, sauté chicken until just heated. Remove from pan and set aside. In the same pan, place tortilla to quickly heat up. To assemble the wrap, place tortilla on work space and spread chicken, caramelized onions, BBQ sauce, salsa and lettuce. Roll up and slice in half.

*To caramelize onions: In a skillet, place sliced onions and sauté in oil until translucent. Add 1 tbsp brown sugar and 1 tbsp balsamic vinegar per onion. Cook at low heat for another 15-20 minutes until “syrupy” looking. Season with salt and pepper.