February Staff Selection - Sir Kensington's Gourmet Scooping Ketchup

From Staffer Joe Patt: Sir Kensington's Gourmet Scooping Ketchup 10% off thru the month of February

Back in 1981, when Ronald Reagan's FDA declared ketchup as a vegetable on school menus, everyone knew this was completely ludicrous. However, this was well before Sir Kensington's gourmet, all natural ketchup. We aren't saying that Sir Kensington's is more of a vegetable than say, Hunt's or Heinz, but we are saying that this stuff is much better for you than those high fructose corn syrup monsters, not to mention that it just plain tastes better. A ketchup revolution is underway led by Sir Kensington's to bring this beloved red yumminess back as America's favorite condiment.

Sir Kensington's uses all natural, non-refined ingredients in their product; vine-ripened pear tomatoes, cider vinegar, red bell peppers, agave nectar, honey, raw brown sugar, green onions, olive oil, dijon mustard, salt, lime juice, black pepper, allspice. This gluten and sulfite-free ketchup has 33% fewer calories, 55% less sodium, 75% less sugar and 50% less carbohydrates than typical, mass-produced ketchup. It also has no saturated fat or trans fat. If that doesn't do it for you then just try it, because this stuff rocks. It's so good you may even want to put it on your beloved Chicago-style hot dog and it's a must for Super Bowl Sunday on your burgers, meatloaf and fries. Mixed with horseradish sauce, it makes an unbeatable cocktail sauce. Now if they would just put it in those little one-use packs.

More uses and recipe ideas...

The Top Hat
While deep in a trick of Bridge with the Earl of Sandwich, Sir Kensington requested his manservant to prepare the following. Dubbed "The Top Hat," it consists of:
·Two slices of focaccia bread (each sliced delicately, yet firmly lathered with Sir Kensington's Gourmet Scooping Ketchup)
·Caramelized Spanish onions
·Four thick slices of premium (preferably imported) roast beef
·Watercress (For Vitamins)
·Melted Gruyere cheese
An alternative name for such a concoction, prepared with arugula rather than watercress, may be called "The Wild Duchess."



Rosemary's Toes
Upon completion of one of his first expeditions to the new world, Sir Kensington introduced the potato to Europe. The below recipe entitled "Rosemary's Toes", is best executed in a wood-burning oven.

Place three pounds of quartered potatoes in a single layer in a baking dish and pour half a cup of oil over them.
Add 4 minced cloves of garlic, 2 tsp of dried rosemary, salt and pepper to taste, and toss well to coat with the oil.
Bake the potatoes for 15 minutes in an oven preheated to 400°F.
Prepare half a cup of chicken stock blended with 2 TBSP of Sir Kensington's Gourmet Scooping Ketchup.
Add the stock to the potatoes, toss and bake for 10 minutes more.
Add 2 TBSP of lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. Finally, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with 2 TBSP of fresh oregano and serve at once.
Known to be a favorite of stock-jobbers and railway officers.