|photo courtesy of cleferson|
The Coq au Vin cooking style is my FAVORITE at the melting pot. You cook a variety of bite sized meats, seafood, and vegetables in this amazing broth.
Coq au Vin Fondue
- 3 ½ cups vegetable stock
- 2 Knorr vegetable stock bullion cubes
- ½ - 1 (to taste) cup burgundy wine
- ½ cup sliced mushrooms
- 1 TBSP garlic, minced
- 2 green onions, sliced
- Small, bite sized potatoes
- Bite sized steak
- bite sized chicken
- Sweet and Sour
- Cocktail Sauce
- BBQ Sauce
- Peanut Sauce (recipe below)
- Green Goddess Dip (recipe below)
What I usually do is double the recipe and cook in a pot on the stove top. When the mixture comes to a boil, I take out half of the liquid and put it into the electric fondue pot.
Make sure your fondue is cooking at a medium boil!
I keep the one on the stove top simmering and add some whole mushrooms and quartered red potatoes. Since these veggies take longer than the meats, I like to get those going.
Place bite sized raw meat on separate plates...chicken, steak, and shrimp and serve with a variety of dipping sauces in bowls...sweet and sour, teriyaki, BBQ, peanut sauce (included below), cocktail sauce, etc.
Make sure the kiddos know to cook the chicken all the way through.
As soon as the veggies are tender from the stove, remove with a slotted spoon and serve as well. Green Goddess dip is AMAZING with the veggies (recipe also below) Keep the stock on the stove available for re-filling the fondue pot.
recipe adapted from: Tyler Florence
- 1 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 2 teaspoons red chili paste, such as Sriracha
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
- 1/4 cup chopped peanuts, for garnish
Melting Pot Green Goddess Dip
- 8 ounces cream cheese, cut into slices
- 1/2 cup milk
- 1/4 cup sour cream
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely sliced chives
These recipes have been linked up to:
Simply Sweet Home
Frou Frou Decor
Eat at Home