Balsamic Ketchup, Beer Mustard and Pickle Relish | ABC7 Chicago

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By ABC7

Monday, June 7, 2010

Balsamic Ketchup

Courtesy: Chef Kevin Hickey, Seasons Restaurant

2T tomato paste

1 medium yellow onion, peeled and julienne

1 clove garlic, crushed and peeled

4oz Bourbon

1 28-oz. can tomato purée

2 tbsp. dark brown sugar

1/2 cup balsamic vinegar

1t cayenne

1t ground star anise

1/2t celery salt

1/t ground allspice

1/2t ground cloves

1/2t ground ginger

1/2t ground cinnamon

Salt and freshly ground black pepper

1. Caramelize onions, add garlic, tomato paste, sugar and Dijon mustard, and all the spices, get a little color on the whole mixture and then add Bourbon and vinegar. Reduce and add the tomato puree. Transfer to a blender and blend until smooth, pass thru a fine sieve if your blender is not powerful enough to make the mixture smooth. 2. Transfer to a saucepan. Cook over low heat, stirring occasionally, for 45 minutes. Season to taste with salt and pepper. Store in refrigerator, covered, for up to 1 month.

Beer Mustard

Courtesy: Chef Kevin Hickey, Seasons Restaurant

Yellow Mustard Seeds 1/2 cup

Brown Mustard Seeds 1/2 cup

Olive Oil 1/2 cup

312 Beer 1 cup

Banyuls Vinegar 1/4 cup

Lemon Juice 1/4 cup

Salt

Soak the brown mustard seeds in the beer overnight. Lightly toast the yellow mustard seeds in a skillet and then transfer to a coffee grinder and mix into a powder. Combine all ingredients in a saucepan and cook on low heat for 30 minutes. Adjust salt as desired. Store in glass container as the mustard may interact with metals.

Pickle Relish

Courtesy: Chef Kevin Hickey, Seasons Restaurant

8 pickling type cucumbers, finely diced

4 large red peppers, finely diced

6 shallots, finely minced

3/4 cup Kosher salt

2.5 cups sugar

2 tsp mustard seed

2 tsp celery salt

1 tsp ground allspice

1 tsp ground cloves

1.5 cups apple cider vinegar

Cover the cucumbers with salt and refrigerate overnight. Drain the cucumbers well the next day and combine with all the other ingredients. Place in a saucepan on the stove and cook for about 30 minutes or until thick. Refrigerate in glass container.