I went all out for Father's Day dinner for Mr. I charcoal grilled burgers and shrimp which we had with a homemade cocktail sauce, I also made these steak fries with this ketchup and a garlic aioli. I was most excited for the ketchup, which I had a little of for my fries before they cross contaminated it with their burger buns. =( Luckily it's easy to make, and I'll be making it double to have on hand next time. I really like it, it's not too sweet (I did use less sugar than the original said, because of the honey), it's a little zesty but still mild tasting. I even used some of it in the cocktail sauce recipe.
slightly adapted from skinnytaste
6 oz can tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
1/2 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool. Chill and store refrigerated in a covered container.
ketchup, garlic aioli and cocktail sauce
These fries came out great too, they're pretty much like roasted potatoes. I used the homemade ketchup and the garlic aioli sauce to try with my fries. Both were delish.
Rosemary and Garlic Steak Fries
adapted from Mogwai Soup
6 medium Russets potatoes cut in wedges
about 3 T olive oil
Salt and Pepper
Preheat the oven to 400 degrees and leave the baking sheet you will use in the oven.
Put cut potatoes in a bowl and drizzle on the olive oil, make sure they are well coated. Put in salt, pepper and the herbs. Mix well with hands and put on preheated baking sheet making sure they are in a single layer. Bake for around 45 minutes, depending on your oven, until they are golden brown and really crispy. I turned them over about 25 minutes into cooking to crisp the other sides. When done, remove from over and sprinkle garlic powder over them.
3 gloves of garlic, minced
1 cup of light mayonnaise
pinch of salt
freshly ground pepper
little lemon juice
1 t. olive oil
Whisk with all the ingredients in a small bow and then let sit for a few minutes. Refrigerate if not using right away.
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