Meat Fondue with Southwestern
Cocktail Sauce
- 3/4 cup bottled chili sauce
3 tablespoons snipped fresh cilantro
2 tablespoons finely chopped onion
4 teaspoons fresh lime juice
1 tablespoon prepared horseradish
1 jalapeno chile pepper, seeded and chopped
1/4 teaspoon garlic salt
Several dashes bottled hot pepper sauce
1 1/2 pounds boneless beef sirloin steak; 2 pounds skinless,
boneless chicken breast halves; OR 8 ounces peeled and deveined
large shrimp
4 cups beef broth OR chicken broth
2 green onions, thinly sliced
1 teaspoon grated fresh ginger
1/2 teaspoon whole black pepper
Wasabi Tartar Sauce (recipe follows)
Sesame-Ginger Sauce (recipe follows)
Ancho Pepper Sauce (recipe follows)
- In a small bowl combine bottled chili
sauce, cilantro, finely chopped onion, lime juice, prepared horseradish,
jalapeno chile pepper, garlic salt, and several bottled hot pepper
sauce. Cover and refrigerate for up to 1 week. Makes about 1
cup.
- Partially freeze beef OR chicken. Thinly
slice beef across the grain into bite-size strips; thinly slice
chicken crosswise into bite-size strips. Set aside.
- Combine broth, onions, ginger, and pepper
in a large saucepan. (If you are serving beef, chicken, and shrimp,
use beef OR chicken broth. Use beef broth if you are serving
only beef, chicken broth if you are serving only chicken or shrimp.)
Bring mixture to boiling. Pour into a fondue pot. Return to boiling.
- To serve, give each person a fondue fork.
Dip beef, chicken, or shrimp into broth; cook to desired doneness.
(Allow 1 to 2 minutes for each piece. Serve with Southwestern
Cocktail Sauce. If desired, serve with Wasabi Tartar Sauce, Sesame
Ginger Sauce, or Ancho Pepper Sauce.
Wasabi Tartar Sauce: Combine 1/4 cup mayonnaise OR salad dressing,
2 tablespoons finely chopped green onion, 1 teaspoon wasabi paste,
1 teaspoon finely shredded fresh lemon peel, and 2 teaspoons
fresh lemon juice in a bowl. Cover and refrigerate for up to
1 week. Makes about 3/4 cup.
Sesame-Ginger Sauce: Whisk together 1/4 cup soy sauce, 2 tablespoons
Dijon-style mustard, 2 tablespoons honey, 2 tablespoons water,
1/2 teaspoon toasted sesame seed, and 1/2 teaspoon grated fresh
ginger in a bowl. Cover and refrigerate up to 1 week. Makes 2/3
cup.
Ancho Pepper Sauce: Cut open 3 dried ancho chile peppers; discard
stems and seeds.* Place peppers on a foil-lined baking sheet.
Bake in a 375 degree F oven for 4 minutes. Remove from oven;
cool. Tear peppers into 2-inch pieces. Place in a small bowl
and cover with boiling water. Let stand for 45 to 60 minutes
to soften. Drain well, reserving 1/4 cup liquid. Place drained
pepper pieces and reserved liquid in a food processor bowl. Cover
and process until nearly smooth. Strain mixture through a fine
mesh sieve to form a paste (you should have about 1/4 cup). Stir
in 1/2 cup mayonnaise OR salad dressing, 2 tablespoons packed
brown sugar, 1 tablespoon snipped fresh oregano, 1/2 teaspoon
ground cumin, and 1/4 teaspoon salt. Cover and refrigerate for
up to 2 days. Makes about 3/4 cup.
*Note: Wear plastic gloves while preparing
peppers, thoroughly wash your hands afterward.
Nutritional facts per serving: calories: 224, total fat: 12g, saturated fat: 5g,
cholesterol: 73mg, sodium: 290mg, carbohydrate: 4g, fiber: 1g,
protein: 23g, vitamin C: 7%, calcium: 1%, iron: 17%
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
