Meats for Fondue for the Melting Pot experience at home
Sirloin Steak, Shrimp, Chicken Breast, Salmon, Lobster, Duck Breast, Raviolis, Pot Stickers, Lobster, Filet Mignon, New York Strip Steak, and Pork Tenderloin.
Great Vegetable Choices:
Broccoli, Mushrooms, and Potatoes.
Sauces: Terriyaki sauce, BBQ Sauce, Butter Lemon & Herb Sauce, Sweet Chili Sauce, Garlic & Herb Cream Cheese, and any other of your familys favorite marinades or dipping sauces.
Prep Directions: De-vine and peel shrimp. Then cut meats into 1" x 1" squares, and remove any fat. Now, place them on a plate together. For sauces I make the butter and cream cheese myself. For butter sauce, take 3 tbsp melted butter, and add 1 garlic clove minced very fine, and 1/2 of a green onion, or chive and chop very fine. Mix them into the butter and allow to sit for at least 30 minutes, so the flavors can marinate. Cream cheese, great for mushrooms, 3 TBSP cream cheese, 1/2 garlic clove minced fine, 1/2 green onion, or chive chopped very fine, now mix them together and allow to marinate.
Cooking Directions: Place your court bouillon into our fondue pot, and bring to a boil. You want to keep the broth at a soft boil. I place my potatoes, mushrooms, and broccoli into the pot as soon as it begins to boil. Next, using your fondue skewer pick a meat and place into the bouillon. Allow to cook for at least the recommended time below. Remove meat and place onto a clean plate, and use a fork to eat to avoid cross contamination of raw meat on the skewer. Use your dips and marinades for extra flavor!
Chicken - 2-3 minutes
Steak - 1-3 minutes depending on how rare you like it
Shrimp and Salmon- 1-2 minutes
Pork - 2-3 minutes
Duck - 2-3 minutes
Raviolis and Potstickers will take at least 5 minutes
Potatoes take about 10 minutes
Broccoli & Mushrooms take about 3-5 minutes to become soft. But, can be eaten at anytime.