Ketchup is my nemesis. Kids put ketchup on everything (my own child included). Panko breaded chicken tenders? Ketchup. Roast turkey breast? Ketchup. Local beef pot roast? Ketchup. It's not that I have anything against ketchup...on fries. Golden brown, salty potatoes with ketchup is quite possibly the most perfect pairing ever created, but that is where I draw the line. No ketchup on my chicken. No ketchup on my beef. Don't even say the word ketchup while I'm eating a hot dog.
I think personal taste is a tricky thing for a chef. I have likes and dislikes of my own (and ketchup is way up on my dislike list) but taste is subjective. I can't tell you that you shouldn't like ketchup on your chicken anymore than I would accept you telling me I should like ketchup on my chicken. I have reasons for why I dislike certain flavors but it all boils down to the subjective matter of taste.
I do have my own "ketchup" though and its name is chimichurri. I put chimichurri on eggs, sandwiches, soup, rice, meat and salad. If you haven't tried chimichurri, give it a go! It's essentially an herb and oil mixture but you can tune it to your own personal taste. After all, taste is subjective.
But seriously, no ketchup on a hot dog.
Chimichurri 1 cup packed fresh flat leaf parsley 1 cup packed fresh cilanto 1 TBSP fresh oregano 3-4 garlic cloves 1/3 cup good quality olive oil 2 TBSP lime juice (or more to taste) 1/2 tsp kosher salt 1/8 tsp black pepper 1/2 small jalapeno seeded and chopped
- Finely chop the parsley, cilantro, oregano and garlic in a food proccessor. - Stir in oil, lime juice, salt, pepper and jalapeno. - Serve immediately or refrigerate. Chimichurri is best at room temperature so if you refrigerate it, let it come to room temperature before serving.