From the Melting Pot Cookbook
these are cooking styles for veggies/ meat
Mojo Cooking Style
5 1/2 c warm water
juice of 1/2 an orange
juice of 1/2 a lime
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
1 T finely chopped garlic
2 T chopped fresh cilantro (or 2 t dried)
2 T kosher salt
1 T pepper
Whisk water, orange juice, lime juice, onion, celery carrot, garlic, cilantro, salt, and pepper in bowl til combined. Pour in fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork (we usually just toss the veggies in and rescue those with a slotted spoon). Cook in broth to desired done-ness. Serve with favorite sauce.
Court Bouillon Cooking Style
5 1/2 c warm water
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
2 t garlic powder
Whisk water, onion, celery, carrot, salt, pepper, and garlic powder in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Luau Cooking Style
One of my fav's
4 c low sodium chicken broth
1 c pineapple juice
1/2 c soy sauce
1/2 t ginger
3 garlic cloves, thinly slived
Whisk broth, pineapple juice, soy sauce, garlic, and ginger in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Coq au Vin Cooking style
One of our family fav's
3 3/4 c warm water
1 1/2 c burgundy (grape juice)
3/4 c thinly sliced button mushrooms
1/2 c chopped scallions
3 T finely chopped onion
2 T finely chopped garlic
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
Whisk water, wine, mushrooms, scallions, onion, garlic, celery, carrot, salt, and pepper in a bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Sunday, February 12, 2012
Tuesday, February 7, 2012
Marinated stuff for the fondue pot
From the Melting Pot Cookbook
Things to cook in the styles of cooking
*Note that all these marinades- the bigger the pieces, the longer you'll want to marinate the meat. As with most marinades, the longer you marinate the stronger the taste. You can usually tell by smell how potent the marinade will be*
Panang Curry Chicken Marinade
serves 8-10
1/2 c packed light brown sugar
1/4 c red curry paste
1 (14 oz) can unsweetened coconut milk
1 T lemon juice
1 t ginger
1 T paprika
2 lbs chicken, cubed
Combine sugar, curry paste, coconut milk, lemon juice, ginger and paprika in bowl and whisk til blended. Add check and toss by hand til coated. Marinate, covered, in the fridge for at least 8 hrs.
Greek Marinade
(best on chicken or seafood)
serves 2-4
1/2 c lemon juice
1/4 c olive oil
1 T honey
1 T dried oregano
kosher salt to taste
pepper to taste
8 oz beef or chicken or favorite seafood, cubed
Whisk lemon juice, olive oil, honey, oregano, salt and pepper in bowl til combined. Add beef and toss by hand til coated. Marinade, covered at least 30 mins-4 hrs
Sesame soy marinade
serves 4-6
2 T warm water
2 T light brown sugar
1/4 c soy sauce
1 T sesame oil
2 T finely chopped scallions
1 t finely chopped garlic
1/2 t ginger
1/4 t pepper
1 lb beef or chicken, cubed
Combine water and brown sugar in bowl & whisk til brown sugar is dissolved. Add soy sauce, sesame oil, scallions, garlic, ginger, and pepper and whisk til combined. Add beef and toss by hand til coated. Marinate, covered, in fridge 3-8 hours.
Teriyaki Marinade
(one of our faves)
serves 4-6
3/4 c soy sauce
1/4 c packed light brown sugar
1/4 c water
1/2 c rice wine vinegar (contrary to name, it doesn't have alcohol)
1 T sesame oil
3 garlic cloves, finely chopped
1 (1 inch) fresh ginger peeled, finely chopped (or 1/8 t ground ginger)
1 lb beef or chicken cubed
Combine soy sauce, brown sugar, water, vinegar, sesame oil, garlic & ginger in small sauce pan. Bring to boil, whisking constantly. Place in fridge til completely cool. Combine w/ beef in bowl and toss by hand til beef is coated. Marinate, covered 2-4 hours.
Cilantro-Lime Marinade
serves 4-6
Juice of 2 limes
1/2 c olive oil
1 garlic clove, finely chopped
2 T chopped fresh cilantro
1/2 t chili powder
1/2 t cumin
1/2 t red pepper flakes
kosher salt to taste
pepper to taste
1 lb chicken, cubed or favorite seafood
Whisk lime juice, olive oil, garlic, cilantro, sugar, chili powder, cumin, red pepper flakes, salt and pepper in bowl til combined. Add chicken and toss by handed til coated. Marinate covered in fridge 30 mins- 4 hrs.
Balsamic marinade
serves 4-6
1 c balsamic vinegar
1 T light brown sugar
1 T soy sauce
1 1/2 t honey
1 lb beef, cubed
Cook vinegar in saucepan over medium 10-12 mins or til reduced by 3/4. Whisk in brown sugar, soy sauce,& honey. Pour into bowl and chill, uncovered 30-45 mins. Add beef and toss by hand til coated. Marinate, covered in the fridge 8-24 hours.
Garlic & Herb Marinade
serves 4-6
8 cloves garlic
2 T veggie oil
1 T chopped fresh parsley
1 t dried basil
1 1/2 t kosher salt
1 lb chicken, cubed
Saute garlic in oil for til golden brown. Combine with parsley, basil and salt in bowl and mix well. Add chicken and toss by hand til coated. Marinate, covered, in the fridge 30 mins- 4 hours.
Things to cook in the styles of cooking
*Note that all these marinades- the bigger the pieces, the longer you'll want to marinate the meat. As with most marinades, the longer you marinate the stronger the taste. You can usually tell by smell how potent the marinade will be*
Panang Curry Chicken Marinade
serves 8-10
1/2 c packed light brown sugar
1/4 c red curry paste
1 (14 oz) can unsweetened coconut milk
1 T lemon juice
1 t ginger
1 T paprika
2 lbs chicken, cubed
Combine sugar, curry paste, coconut milk, lemon juice, ginger and paprika in bowl and whisk til blended. Add check and toss by hand til coated. Marinate, covered, in the fridge for at least 8 hrs.
Greek Marinade
(best on chicken or seafood)
serves 2-4
1/2 c lemon juice
1/4 c olive oil
1 T honey
1 T dried oregano
kosher salt to taste
pepper to taste
8 oz beef or chicken or favorite seafood, cubed
Whisk lemon juice, olive oil, honey, oregano, salt and pepper in bowl til combined. Add beef and toss by hand til coated. Marinade, covered at least 30 mins-4 hrs
Sesame soy marinade
serves 4-6
2 T warm water
2 T light brown sugar
1/4 c soy sauce
1 T sesame oil
2 T finely chopped scallions
1 t finely chopped garlic
1/2 t ginger
1/4 t pepper
1 lb beef or chicken, cubed
Combine water and brown sugar in bowl & whisk til brown sugar is dissolved. Add soy sauce, sesame oil, scallions, garlic, ginger, and pepper and whisk til combined. Add beef and toss by hand til coated. Marinate, covered, in fridge 3-8 hours.
Teriyaki Marinade
(one of our faves)
serves 4-6
3/4 c soy sauce
1/4 c packed light brown sugar
1/4 c water
1/2 c rice wine vinegar (contrary to name, it doesn't have alcohol)
1 T sesame oil
3 garlic cloves, finely chopped
1 (1 inch) fresh ginger peeled, finely chopped (or 1/8 t ground ginger)
1 lb beef or chicken cubed
Combine soy sauce, brown sugar, water, vinegar, sesame oil, garlic & ginger in small sauce pan. Bring to boil, whisking constantly. Place in fridge til completely cool. Combine w/ beef in bowl and toss by hand til beef is coated. Marinate, covered 2-4 hours.
Cilantro-Lime Marinade
serves 4-6
Juice of 2 limes
1/2 c olive oil
1 garlic clove, finely chopped
2 T chopped fresh cilantro
1/2 t chili powder
1/2 t cumin
1/2 t red pepper flakes
kosher salt to taste
pepper to taste
1 lb chicken, cubed or favorite seafood
Whisk lime juice, olive oil, garlic, cilantro, sugar, chili powder, cumin, red pepper flakes, salt and pepper in bowl til combined. Add chicken and toss by handed til coated. Marinate covered in fridge 30 mins- 4 hrs.
Balsamic marinade
serves 4-6
1 c balsamic vinegar
1 T light brown sugar
1 T soy sauce
1 1/2 t honey
1 lb beef, cubed
Cook vinegar in saucepan over medium 10-12 mins or til reduced by 3/4. Whisk in brown sugar, soy sauce,& honey. Pour into bowl and chill, uncovered 30-45 mins. Add beef and toss by hand til coated. Marinate, covered in the fridge 8-24 hours.
Garlic & Herb Marinade
serves 4-6
8 cloves garlic
2 T veggie oil
1 T chopped fresh parsley
1 t dried basil
1 1/2 t kosher salt
1 lb chicken, cubed
Saute garlic in oil for til golden brown. Combine with parsley, basil and salt in bowl and mix well. Add chicken and toss by hand til coated. Marinate, covered, in the fridge 30 mins- 4 hours.
Monday, February 6, 2012
Feng Shui Fondue
From the Melting Pot Cookbook
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
1/2 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sake (substitute: rice vinegar)
1/4 c rice wine (substitute: apple juice)
2 t finely chopped garlic
2 t finely chopped shallots
2 t crushed red pepper
2 T chopped scallions
Directions:
Toss Butterkäse & Fontina with flour in a bowl. Warm: white wine, sake, and rice wine. Stir in garlic, shallots and red pepper using a fork. Cook 30 seconds, stirring constantly.
Add half the cheese blend & cook til cheese is melted, stirring constantly. Add remaining cheese a little a time, stirring as adding til cheese is melted. (Can be warmed in double boiler or fondue pot).
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
1/2 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sake (substitute: rice vinegar)
1/4 c rice wine (substitute: apple juice)
2 t finely chopped garlic
2 t finely chopped shallots
2 t crushed red pepper
2 T chopped scallions
Directions:
Toss Butterkäse & Fontina with flour in a bowl. Warm: white wine, sake, and rice wine. Stir in garlic, shallots and red pepper using a fork. Cook 30 seconds, stirring constantly.
Add half the cheese blend & cook til cheese is melted, stirring constantly. Add remaining cheese a little a time, stirring as adding til cheese is melted. (Can be warmed in double boiler or fondue pot).
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
Creamy Garlic & Herb Cheese Fondue
From the Melting Pot Cookbook
serves 4-6
Ingredients:
1 1/2 t finely chopped fresh thyme
1 t finely chopped garlic
1 T unsalted butter
2 c heavy cream
8 oz Cambozola or brie cheese, finely chopped
1/4 t pepper
Directions:
Cook time and garlic in butter in small sauce pan over medium-low heat for 2 mins or til garlic is soft [don't brown garlic]. Add cream and increase temp to medium-high. Bring to simmer. Decrease heat and simmer til cream is reduced by 1/3, stirring frequently. Stir in cheese using a fork. Cook til cheese is melted, stirring constantly. Stir in pepper. Pour into warm fondue pot, keep warm over low heat.
*note: you may make this sauce a couple hours in advance, but it should be reheated very slowly to prevent separation.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
serves 4-6
Ingredients:
1 1/2 t finely chopped fresh thyme
1 t finely chopped garlic
1 T unsalted butter
2 c heavy cream
8 oz Cambozola or brie cheese, finely chopped
1/4 t pepper
Directions:
Cook time and garlic in butter in small sauce pan over medium-low heat for 2 mins or til garlic is soft [don't brown garlic]. Add cream and increase temp to medium-high. Bring to simmer. Decrease heat and simmer til cream is reduced by 1/3, stirring frequently. Stir in cheese using a fork. Cook til cheese is melted, stirring constantly. Stir in pepper. Pour into warm fondue pot, keep warm over low heat.
*note: you may make this sauce a couple hours in advance, but it should be reheated very slowly to prevent separation.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
Zesty Cheddar Fondue
From Melting Pot Cookbook
serves 4-6
Ingredients:
2 3/4 c (11 oz) shredded cheddar
3 T flour
1 c beer (substitutes: O'Douls (non-alcoholic beer), chicken or beef stock)
4 t horseradish
2 t Worcestershire sauce
4 t dry mustard
2 T chopped cooked bacon
2 t pepper
1 T chopped scallions
Directions:
Toss cheese with flour in a bowl. Warm beer. Stir in horseradish, Worcestershire sauce and mustard with fork. Cook for 30 seconds, stirring constantly.
Add half the cheese and cook til cheese is melted, stirring constantly. Add remaining cheese in small amount at a time, stirring after each addition until cheese is melted. Fold in bacon and pepper. [can be cooked in double boiler or fondue pot]. Garnish with scallions.
*Note: Proper thickness is that of warm honey. Not all cheese may be necessary or may need additional cheese to get desired thickness.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
serves 4-6
Ingredients:
2 3/4 c (11 oz) shredded cheddar
3 T flour
1 c beer (substitutes: O'Douls (non-alcoholic beer), chicken or beef stock)
4 t horseradish
2 t Worcestershire sauce
4 t dry mustard
2 T chopped cooked bacon
2 t pepper
1 T chopped scallions
Directions:
Toss cheese with flour in a bowl. Warm beer. Stir in horseradish, Worcestershire sauce and mustard with fork. Cook for 30 seconds, stirring constantly.
Add half the cheese and cook til cheese is melted, stirring constantly. Add remaining cheese in small amount at a time, stirring after each addition until cheese is melted. Fold in bacon and pepper. [can be cooked in double boiler or fondue pot]. Garnish with scallions.
*Note: Proper thickness is that of warm honey. Not all cheese may be necessary or may need additional cheese to get desired thickness.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
Wisconsin Trio Fondue
From The Melting Pot Cookbook
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
3/4 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sherry (substitute: pineapple juice)
2 t chopped shallots
1 t pepper
1/4 c crumbled blue cheese
2 T chopped scallions
Directions:
Toss Butterkäse & fontina cheese with flour in a bowl. Heat wine & sherry on medium til warm. Stir in shallots. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook til melted, stirring constantly. Add remaining cheese blend small amount at a time, stirring constantly til cheese is melted. Fold in pepper & blue cheese. [You can heat in double boiler or in fondue pot]. Garnish with scallions.
Note: Fondue should be consistency of warm honey when completed. Monitor cheese as it's being added. Not all cheese may be needed or it may need slightly more to get desired consistency.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
3/4 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sherry (substitute: pineapple juice)
2 t chopped shallots
1 t pepper
1/4 c crumbled blue cheese
2 T chopped scallions
Directions:
Toss Butterkäse & fontina cheese with flour in a bowl. Heat wine & sherry on medium til warm. Stir in shallots. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook til melted, stirring constantly. Add remaining cheese blend small amount at a time, stirring constantly til cheese is melted. Fold in pepper & blue cheese. [You can heat in double boiler or in fondue pot]. Garnish with scallions.
Note: Fondue should be consistency of warm honey when completed. Monitor cheese as it's being added. Not all cheese may be needed or it may need slightly more to get desired consistency.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
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