Meat Fondue

Meat Fondue

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Appetizers, Beef, Chicken, Fish and Seafood
Recipe from Diabetic Living
SERVINGS
10
SERVING SIZE
4  ounces cooked meat and 1 to 2 tablespoons desired sauce
PREP TIME
1 hr

Meat Fondue

Recipe from Diabetic Living
Recipe from Diabetic Living
Meat Fondue
SERVINGS
10
SERVING SIZE
4  ounces cooked meat and 1 to 2 tablespoons desired sauce
PREP TIME
1 hr
not yet rated
add your rating
add a comment

Related Categories:

Appetizers, Beef, Chicken, Fish and Seafood
Ingredients
  • 1   pound fresh or frozen large shrimp in shells
  • 1   pound skinless, boneless chicken breast halves
  • 12   ounces boneless beef sirloin steak
  • 4   cups reduced-sodium chicken broth
  • 1/2  cup thinly sliced green onions
  • 1   clove garlic, peeled and halved
  • 1/2  teaspoon whole black peppercorns
  • 1/4  teaspoon crushed red pepper (optional)
  • 1   recipe Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli (below)
Lemon-Pepper Aioli
  • 1/2  cup well-drained, bottled roasted red sweet peppers
  • 1/2  cup light mayonnaise
  • 1   teaspoon finely shredded lemon peel
  • 2   teaspoons lemon juice
  • 2   cloves garlic, minced
  • 1/8  teaspoon black pepper

Ginger-Wasabi Sauce
  • 1/2  cup thinly sliced green onions
  • 1/4  cup rice vinegar
  • 1/4  cup water
  • 2   tablespoons honey
  • 1   tablespoon wasabi paste
  • 2   teaspoons grated fresh ginger
  • 1/4  teaspoon salt

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A quenelle is a light, delicate dumpling made of ground fish, chicken or veal, bound together with eggs or bread crumbs and milk. This mixture is formed into small ovals, and gently poached in stock.

Directions
1. 
Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
2. 
In a large saucepan combine broth, green onions, garlic, peppercorns, and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
3. 
To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness. (Allow 1 to 3 minutes for each piece.) Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli. Makes 10 (4 ounces cooked meat and 1 to 2 tablespoons desired sauce each) servings.
Lemon-Pepper Aioli
1. 
Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
2. 
In a large saucepan combine broth, green onions, garlic, peppercorns, and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
3. 
To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness. (Allow 1 to 3 minutes for each piece.) Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli. Makes 10 (4 ounces cooked meat and 1 to 2 tablespoons desired sauce each) servings.
Ginger-Wasabi Sauce
1. 
Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
2. 
In a large saucepan combine broth, green onions, garlic, peppercorns, and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
3. 
To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness. (Allow 1 to 3 minutes for each piece.) Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli. Makes 10 (4 ounces cooked meat and 1 to 2 tablespoons desired sauce each) servings.

nutrition information

Per Serving: cal. (kcal) 215, Fat, total (g) 7, chol. (mg) 118, sat. fat (g) 2, carb. (g) 7, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 5, pro. (g) 29, vit. A (IU) 194.36, vit. C (mg) 24.21, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 1.59, sodium (mg) 501, Potassium (mg) 373, calcium (mg) 60.58, iron (mg) 2.52, Other Carb () 0.5, Lean Meat () 4, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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