|All set for a fondue birthday dinner for six.|
Beef, Chicken, and Shrimp Fondue
Vegetables with dip
Homemade sour cream vanilla bread
Orange Dreamcicle Cake
There were some contamination issues to solve as you need to ensure the participants NEVER handle the raw chicken, shrimp, or beef. This was easily solved by me loading long bamboo skewers by threading the steak accordion style and the chicken securely on the skewers and pushing it an inch up from the pointed end. This was dome well ahead of time and the skewers placed in a long glass baking dish, covered with plastic wrap, then refrigerated until about 30-40 minutes prior to cooking. I removed it to bring the meat to room temperature before cooking. Just remember to remove the cooked meat with your fork from the skewer onto your plate. Do not put the hot skewer into your mouth please!
I purchased a sirloin steak and placed it in the freezer for 45 minutes in order to partially harden it for slicing. Next using my husband's filleting knife I trimmed the fat and sinew then sliced off long slender pieces just right to thread on the skewers and to ensure quick cooking.
Ingredients for Fondue Meat Course for Six;
1 1/2 pound Sirloin steak
1 pound boneless skinless chicken
1 pound cleaned shelled shrimp
3-4 C. peanut or grape seed oil
1 stick butter
1 t. salt
Sterno (heat source)
Prepare the meat and shrimp as indicated above and refrigerate. This can be done a day ahead.
30-45 minutes before eating bring the prepared meat and shrimp to room temperature. Combine the oil, butter, and salt in the metal fondue pot and heat to 375 degrees F. on the stove. Light the Sterno and situate it under the pot stand. Carefully carry the hot pot of oil to the stand. You are ready to cook. Each skewer will take from 1 to 3 minutes to cook based upon your liking.
The Sauces are a wonderful addition. We especially like to dip the steak and chicken into a Horseradish Sauce. Combine 1 C. sour cream, 2-3 T. horseradish, and a pinch of salt and pepper. Garlic Butter is also delicious, especially for the shrimp and chicken. Combine 1 stick of melted butter with 1-2 cloves smashed garlic and let it meld at last an hour ahead. 1-2-3 Spicy Tomato Sauce is made by combining 1 1/2 C. spicy hot catsup, 3 T. vinegar, 2 t. celery seed, and 1 clove smashed garlic. Chill and remove the garlic pieces prior to serving. It is GREAT with everything. We also set the A-1 Steak Sauce and the catsup on the table for the plain Jane's!
|Emily's Dreamcicle birthday cake.|
|Make your own Ranch dressing mix.|
|Delicious yeast bread, make in or outside the bread maker. always good.|
|Happy Birthday Sweet Emily.|