Best 5 Rachael Rays Bloody Ketchup Recipes

GRILLED FISH SAMMIES WITH GARLIC TARTAR SAUCE AND BAKED WAFFLE FRIES WITH SPICY BLOODY KETCHUP AND A SLAW SALAD

Steps:

• Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
• Heat skillet or grill or grill pan over medium-high heat.
• Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
• Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
• Combine mayonnaise with grated garlic, capers, olives, parsley.
• Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
• Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.
• Remove fries from oven and season with celery salt and pepper.
• Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup.
• In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together.

BLOODY MARY KETCHUP

Steps:

• Mix 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce.

RACHAEL RAY'S BLOODY KETCHUP

Steps:

• Combine all!

STEAK BITES WITH BLOODY MARY DIPPING SAUCE

Steps:

• Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
• Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

BLOODY MARY SOUP WITH PUMPERNICKEL GRILLED CHEESE CROUTONS

Steps:

• Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons.
• Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.