Molonay Sloppy Joes

The classic summer dish is given new depth of flavor with Molonay ketchup and smoked paprika:


3#           Ground beef (chuck is best)

2              Onions

2              Green bell peppers

2              Celery stalks

4              Garlic cloves

4 T          Olive oil

1 can      Tomato puree

½ btl      Savory ketchup

½ btl      Spicy ketchup

¼ btl      Curry ketchup

2 T          Dry mustard

2 T          Worcestershire sauce

2 T          Brown sugar (optional)

1 T          Smoked paprika

Salt & pepper to taste



Dice onions, bell peppers, celery, thinly slice garlic. In a heavy pot (like a Dutch oven) add the oil and saute the vegetables over medium heat until the onions become translucent (but not brown).

Add the ground beef, increase the heat and saute together with the vegetables until the meat has cooked – break up any chunks of ground beef.

Add the other ingredients, stir well and cook over a low flame for at least ½ hour until the mixture thickens (it tastes even better re-heated). Season with salt and black pepper to taste.


Enough for 8 – 10 people.

Molonay Roadhouse Non-Authentic Ceviche

In this recipe the seafood is lightly poached for a firmer texture - the ketchup adds an intriguing base to the citrus.

1 #                   Fish pieces (halibut, mahi, swordfish...)

1 #                   Bay Shrimp

1 #                   Calamari, cut into rings

5 ea                  Sea scallops, quartered

 (Poach raw seafood briefly and chill in ice bath)

 ¾ c                  Lime juice

½                     Red onion, diced

¼ c                  Cilantro, chopped

½ c                  Spicy Molonay ketchup

2 T                   Olive oil

1 c                   English cucumber, seeded, diced

1 ea                  Avocado, diced

2 ea                  Jalapeno, diced

1 t                    Salt

 (Mix together gently with seafood. Add avocados last. Serve with lime wedge and tortilla chips).