Alberta Co-op Grocery

Homemade BBQ Sauce… with Ketchup?

Posted April 11th, 2011

by Geanna Marek, working owner

Ketchup is almost as all-American as you can get, besides basketball, hot dogs, and the Superbowl. However, its origins are actually in China! It began as a liquid in the 17th century that more closely resembled soy sauce. The word “ketchup” is derived from the Chinese word “kôe-chiap”, which refers to pickled fish. And in fact, the original “sauce” did not even contain tomatoes.

In the mid-1700s to the mid-1800s, “ketchup” had morphed into a paste made of fermented walnuts or mushrooms. The sauce made its way to Indonesia and somehow (there are no concrete facts for how this happened) eventually found its way to Great Britain.

It is not until the 1900′s that the ketchup we know and love today began to exist (sort of). Recipes lost the pickled fish and acquired tomatoes, but retained the vinegar of the brine to make a watery predecessor of the condiment we call ketchup. After a trip to Britain, Henry John Heinz, the creator of Heinz Ketchup, came back with this version of ketchup and, adding his own touches to it, started selling it in the American market. Thus, modern ketchup was born.

The Co-op carries a great ketchup that’s locally made by Portland Ketchup Company. If you take a look at the company’s website, you’ll note its focus on local and natural ingredients. In fact, there are only 8 ingredients total (water, organic tomato paste, organic white distilled vinegar, organic cane sugar, sea salt, organic granulated onion, organic
allspice, organic cayenne pepper, organic ground cloves), and, as you can see, almost all are organic, all are completely natural, and you will be able to recognize and pronounce each one.

Sweet and Spicy BBQ Sauce
Try this fantastic BBQ sauce for dipping, spreading, or marinading. I used ketchup from Portland Ketchup Company, on sale for $4.69, and Wholesome Sweeteners Maple-Flavored Agave, on sale for $3.99 (I will write more about the flavored agave next week). The ketchup is perfect in this recipe because it already contains a hint of spice, but if you prefer more spice in your BBQ sauce, feel free to add more cayenne pepper.

Makes about 1 cup
Ingredients:

• 1/3 c. Portland Natural Ketchup
• 2 T. Wholesome Sweeteners Natural Maple-Flavored Agave Nectar
• 1 t. apple cider vinegar
• ¼ t. liquid smoke
• ½ t. cornstarch

Instructions:

1. Mix everything together well in a medium stovetop pan.
2. Bring to a boil on medium heat, stirring constantly (this will not take long).
3. After it comes to a boil, turn off heat and let cool a bit before serving; sauce will thicken as it sits.

Tags: bbq, ketchup, sauce
Posted in Recipes

Lemon and Dill Salmon Kabobs

Posted June 22nd, 2010

contributed to CAP June Flyer by
Christie Borders, Bloomington, Indiana

Ingredients:

• 16 oz. thick (center cut) wild salmon fillet, skinned and cut into 2 inch pieces
• 1/2 large green bell pepper, cut into 1 – 1 1/2 inch chunks
• 1/2 large red or yellow bell pepper, cut into 1 – 1 1/2 inch chunks

Marinade

• 2 lemons, juiced
• 4 Tbs. white wine
• 2 Tbs. olive oil
• 1 tsp. minced garlic (about 2 cloves)
• 1 tsp. dried dill
• 1/2 tsp. paprika or smoked paprika
• salt and pepper to taste

8-10 bamboo skewers, soaked in water for 30 minutes prior to using

Directions:
Mix the marinade ingredients in a bowl and toss with salmon pieces. Let marinate for 15 – 30 minutes.

Toss bell pepper chunks with a little olive oil and set aside.

Preheat the grill to medium-high heat.

Assemble the kabobs on the soaked skewers alternating between salmon and bell pepper pieces.  Gently place the kabobs on the hot grill and grill about 4 minutes on each side.  Serve hot with a side of grilled potatoes or asparagus.  Garnish with fresh dill and lemon wedges.

Tags: bbq
Posted in Recipes