Text 19031, 102 rader
Skriven 2011-12-14 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Fondue
==============
-=> Quoting Dale Shipp to Dave Sacerdote <=-

 DS> When we first did fondue 30+ years ago, it was good beef cooked in
 DS> peanut oil, with a number of sauces on the side.

I had a most excellent oil based fondue at a wedding reception a
while ago, one pot per table. It featured caribou, moose, elk and
muskox.

 DS> chain that does fondue offers all sorts of broth to cook your meat in
 DS> addition to the peanut oil we prefer.  I don't like them as much.

The broth based ones can be very tasty as well with the right broth
and dipping causes. I especially like Japanese Shabu Shabu which is
like a free from, do it yourself Sukiyaki.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shabu Shabu with Dipping Sauces
 Categories: Beef, Tofu, Japanese, Sauces, Dips
      Yield: 4 Servings
 
      2 lb Prime quality beef; sliced
           Paper thin, about 8" by 3"
     12    Shiitake mushrooms
      6    Green onions
    1/4 lb Spinach; washed and cut
     1o oz block tofu; cut into cubes
    1/2 lb Whole canned bamboo shoots,
           Washed & cut in 1/4" slices
      2 qt Basic dashi or
           Light beef stock
           To serve:
           Dipping sauce #1
           Dipping sauce #2
 
  Wipe & trim mushrooms & cut a crisscross pattern on the caps with
  a knife. Slice scallions diagonally into 2" lengths. Arrange the
  meat attractively on a round platter, so that each slice can be
  easily picked up with chopsticks or a fondue fork. Arrange
  vegetables on a second platter.
  
  Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on
  the table. Each diner picks up a piece of meat from the serving
  platter and swishes it around in the simmering broth until the red
  meat becomes pink, or cooked to the degree desired. Diners may
  alternate between meat and vegetables. The tofu breaks easily, so
  be careful when adding it to the pot. Diners eat from the pot,
  dipping the food into the dipping sauces which are placed in
  individual cups at each person's place.
 
      Dipping Sauce #1
 
      2 c  Basic dashi
      2 tb Dark soy sauce
      2 tb Mirin
           White vinegar to taste
 
  Combine the dashi, soy sauce, and mirin in a saucepan and bring to
  a boil. Let boil for a few minutes to reduce by 1/3, then remove
  from heat and cool. Stir in vinegar to taste. Pour sauce into
  individual cups.
 
      Dipping Sauce #2

    1/2 c  White sesame seeds
    1/2 c  Basic dashi
    1/4 c  Dark soy sauce
      2 tb Mirin
      1 tb Sugar
      1 tb Sake
           Cayenne pepper
 
  Toast the sesame seeds in a heavy pan until lightly browned.
  Transfer warm seeds to a mortar and grind to a paste, or whirl in
  a blender. Add the dashi, soy sauce, mirin, sugar and sake, and
  mix well, using a spatula to blend and smooth the sauce. Add
  cayenne to taste. Pour sauce into individual cups.
  
  From: TAMALES WORLD TOUR
  
  Recipe by: Susan Feniger and Mary Sue Milliken
  
  Posted to MC-Recipe by Holly Butman

  At the end of the meal serve the broth in small cups. -JW

MMMMM




Cheers

YK Jim


... Never order sushi on Monday.

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