Meat Fondue with Southwestern Cocktail Sauce

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Yields:
1 cup
Prep:
45 mins
Cook:
1 min
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Meat Fondue with Southwestern Cocktail Sauce

Ingredients
3/4
cup bottled chili sauce
3
tablespoons snipped fresh cilantro
2
tablespoons finely chopped onion
4
teaspoons 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
 
Sesame-Ginger Sauce
 
Ancho Pepper Sauce

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Ancho Pepper Sauce

Ingredients

3
dried ancho chile peppers; discard stems and seeds.*
1/2
cup mayonnaise or salad dressing
2
tablespoons brown sugar
1
tablespoon snipped fresh oregano
1/2
teaspoon ground cumin
1/4
teaspoon salt

Directions

  1. Cut open 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 mayonnaise or salad dressing, brown sugar, oregano, cumin, and salt. Cover and refrigerate for up to 2 days. Makes about 3/4 cup.

Sesame Ginger Sauce

Ingredients

1/4
cup soy sauce
2
tablespoons Dijon-style mustard
2
tablespoons honey
2
tablespoons water
1/2
teaspoon toasted sesame seed
1/2
teaspoon grated fresh ginger

Directions

    Sesame-Ginger Sauce:
  1. Whisk together soy sauce, Dijon-style mustard, honey, water, sesame seed, and ginger in a bowl. Cover and refrigerate up to 1 week. Makes 2/3 cup.

Wasabi Tartar Sauce

Ingredients

1/4
cup mayonnaise or salad dressing
2
tablespoons finely chopped green onion
1
teaspoon wasabi paste
2
teaspoons lemon juice

Directions

    Wasabi Tartar Sauce:
  1. Combine 1/4 cup mayonnaise or salad dressing, 2 tablespoons finely chopped green onion, 1 teaspoon wasabi paste, 1 teaspoon finely shredded lemon peel, and 2 teaspoons lemon juice in a bowl. Cover and refrigerate for up to 1 week. Makes about 3/4 cup.
From the Test Kitchen
*

Wear plastic gloves while preparing peppers, thoroughly wash your hands afterward.

Nutrition Facts

(Meat Fondue with Southwestern Cocktail Sauce)
    Per serving:
  • 224 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 73 mg chol.,
  • 290 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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