MONGOLIAN FIRE POT
Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL
Provided by ugogirl
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
- Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
- Your guests spear and cook their food with fondue forks.
- Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
- We also provided chopsticks for eating with.
- Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
- If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
- End the meal with fortune cookies and green tea ice cream.
CHINESE FIRE POT WITH FISH BALLS
This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry!
Provided by Ming Tsai
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 31
Steps:
- For the table, jars/small bottles of the following to make your own dipping sauce:
- Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
- Fish Balls:
- In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
MONGOLIAN FIRE POT BEEF FILLET
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
- Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
- When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
- While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.
CHINESE FIRE POT FISH BALLS
This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry! You can add other seafood, meats and vegetables. This is what the Tsai family ate.
Provided by Ming Tsai
Categories main-dish
Time 45m
Number Of Ingredients 31
Steps:
- In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
FIRE POT
Everyone cooks their own shrimp, steak and veggies at the table then dip in sauce. The cook time does not reflect how long it would take to cook and eat at the table. If desired additional sauces or different veggies can be provided for variety, use your imagination...
Provided by _Pixie_
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly the shrimp.
- Arrange it and the steak on a platter.
- Place the bean curd, spinach and chinese cabbage on small platters.
- Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
- Drain thoroughly and arrange on a platter.
- Alternatively you can give everyone a bowl of rice.
- Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
- Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
- Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
- Heat until boiling again, then reduce to a medium simmer.
- Place all the platters around the fire pot or fondue.
- Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
- They then dip the items into their bowl of sauce and enjoy.
POT AU FEU (POT ON THE FIRE)
This is one of my contributions for the French region in the Zaar World Tour. I haven't tried it yet but I plan to soon and I think it would be a nice dish to serve in the Fall. History: Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, one can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail) which have either marrow or cartilage (or both, depending on which bones are used), vegetables (such as carrots, onions, leeks, turnips) and spices. Due to concerns about CJD, this recipe excludes bones.
Provided by Little Bee
Categories One Dish Meal
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proofed casserole or even better into a slow cooker.
- Briefly fry bacon, onions, garlic, carrots, than add tomatoes, leek and beef stock. Bring to the boil and add to casserole or slow cooker.
- Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone.
- Serve with potatoes (boiled or fried).
- Notes:.
- Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
- Pot au Feu is often served with mustard and course salt.
- After removing and serving the meat and vegetables, there will be a delicious sauce left over. This can be used for making soup, as a base for a sauce or for cooking vegetables inches.
- For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding herbs.
Nutrition Facts : Calories 2791.2, Fat 277.2, SaturatedFat 112.1, Cholesterol 390.1, Sodium 802.6, Carbohydrate 32.5, Fiber 6.8, Sugar 14.6, Protein 41.3
EASY SLOW-COOKER FIRE ROASTED POT ROAST
Pot roast is easier and tastier than ever!
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray.
- Arrange onion, potatoes, carrots and garlic in bottom of slow cooker.
- Place beef over vegetables. Sprinkle with salt and pepper. Pour tomatoes over beef and vegetables.
- Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 6 to 8 hours. Serve beef and vegetables with sauce. Garnish with parsley.
Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 1 g
FRENCH POT-AU-FEU (POT ON THE FIRE)
Pot-au-Feu translates to "Pot on the Fire," and it originated as a French peasant dish with various cuts of beef and veggies, simmered in a seasoned broth. My version has its roots in this hearty dish, but I've made a few modifications to make it simpler to construct. Yet, even so, it does take a bit of time... but it's...
Provided by Andy Anderson !
Categories Beef
Time 5h50m
Number Of Ingredients 25
Steps:
- 1. PREP/PREPARE
- 2. THE BROTH
- 3. Gather your ingredients.
- 4. Add all of the items to into a stockpot.
- 5. Add the 10 cups of filtered water.
- 6. Bring up to the boil, and then reduce to a very slow simmer.
- 7. Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
- 8. Chef's Note: As the broth is simmering, season with salt and pepper,to taste.
- 9. Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
- 10. Cover and place in the fridge for several hours, or overnight.
- 11. Remove from the fridge and skim off the solidified fat.
- 12. THE POT-AU-FEU
- 13. Gather your ingredients.
- 14. Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
- 15. Tie together to create a bouquet garni.
- 16. Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
- 17. Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
- 18. Chef's Note: During this time, skim off any foam that rises to the top.
- 19. Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
- 20. Chef's Tip: About every 30 minutes, uncover and give the mixture a stir.
- 21. Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
- 22. Remove the beef, and place on a cutting board, and cut into chunks
- 23. Add the cabbage to the pot, then simmer, and stir for 15 minutes.
- 24. Remove the bouquet garni.
- 25. Taste and add additional salt or pepper, if needed.
- 26. Return the beef to the pot.
- 27. PLATE/PRESENT
- 28. Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
- 29. Keep the faith, and keep cooking.
FIFTEEN MINUTE FIRE POT
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the pot to boil with the water, salt and sliced ginger, covered with a lid. Arrange beef slices at the side of 4 individual plates. Pat scallops dry, discard crescent-shaped membrane and add to the plates. Cut bean curd in large cubes and add also to the plates. Discard stems from spinach and pile on plates. If using watercress, rinse the bunches, shake dry and twist off the stems. Pile leaves on the plates. Trim bok choy, cut in 1 inch slices and pile also on the plates. Trim and add the scallions. Chop the coriander and put in a small bowl to be added to the firepot with the rice noodles.
- For the sauce: stir together the sesame paste, soy sauce, chili paste and vinegar and adjust proportions to your taste. Put in 4 individual bowls. Transfer the pot to the table burner. Set plates of meat and vegetables at each place, with chopsticks and a bowl of sauce.
- Towards the end of the meal, add rice noodles and coriander to the pot and simmer 1 minute until just tender. If your firepot loses too much heat during the meal, add all the remaining ingredients and return the pot to the stove to finish cooking.
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