My favorite show on TV is Top Chef. I’m not much of a cook myself, though I do love to cook- I just like watching the competition and getting to know each of the contestants. The one problem my husband I have with the show is that we always want to try the food!
A little bit back I was asked to attend a Heinz event at The Kitchen NYC to check out some of their new products. Their guest that day was none other than Spike Mendelsohn, Top Chef Season 4 and winner of the Heinz Best Dressed Burger Award. Spike also has two restaurants: one in Washington D.C. called Good Stuff Eatery and We, The Pizza in New York City. He’s just as charismatic and funny (with a bit of an edge) as he was on the show. I was immediately called out for saying that my kid’s wouldn’t be able to tell the difference between the ketchup flavors-lesson learned.
It was exciting to watch him throw together super moist turkey burgers, crab cakes, and even tomato salsa made with the new Balsamic Ketchup.
Some info about Heinz’s new products:
Heinz Dip & Squeeze Ketchup –The ketchup bottle-shaped package can be used as either a dip cup or squeezed directly onto foods.
PlantBottle Packaging – Made with up to 30 percent renewable material and is still fully recyclable. The plant material is produced through an innovative process that turns sugars found in plants into a key component for PET plastic.
In honor of Thanksgiving, which is right around the corner believe it or not, I have posted Chef Spike’s Carmel Apple (Secret Ingredient) pie that I plan to make next week with all of the apples from our adventure this past weekend! This pie- as odd as it sounds- is SO good. I could’ve had more than one piece, happily.
Spike’s Secret Ingredient Apple Carmel Pie
Ingredients:
Crumble Top
1 cup flour 1⁄2 cup brown sugar 1⁄2 cup butter
Crust
1 unbaked pie crust
Pie Filling
8 cups apples, peeled and thinly sliced
1 tablespoon freshly squeezed lemon juice 1⁄3 cup Heinz Ketchup Blended with Balsamic Vinegar
12 caramels, chopped 1 teaspoon cinnamon 1⁄2 teaspoon nutmeg 1⁄2 teaspoon cardamom 1⁄4 teaspoon cloves
1⁄4 cup granulated sugar 1⁄4 cup brown sugar 2 1⁄2 tablespoons flour
Preparation:
For the Crumble:
Combine the flour and brown sugar.
Incorporate the butter slowly into flour and sugar mixture.
Mix with a pastry blender until crumbly.
For the Pie Filling:
Preheat oven to 425 degrees.
Mix together all of the pie filling ingredients in a large bowl.
Pour the pie filling into the pie crust.
Add the crumble topping to the pie.
Cover with aluminum foil and bake for 40 minutes. Remove foil and bake 7 minutes more.
Cool before serving.
It was so great to finally be able to actually feel-even a little bit- like I was a guest being served on Top Chef. And yes, each dish was really fantastic. I have the crab cake and salsa/eggplant chip recipes as well if you’d like them.
Heinz’s new Balsamic Ketchup can only be purchased through their Facebook page starting November 14th.
ummm hi hot chef!