-7-
SPICY CHILE SAUCE
3
⁄
4
cup chili sauce
2 teaspoons tarragon vinegar
3 tablespoons chopped onion
1 teaspoon brown sugar
3 tablespoons lemon juice
Dash hot pepper sauce
2 teaspoons oil
1
⁄
4
teaspoon dry mustard
2 cloves garlic, mashed
1
⁄
4
teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer
about 5 minutes. Serve at room temperature.
Yield: 1
1
⁄
4
cups
MARINATED PORK FONDUE
3
⁄
4
cup vegetable oil
1
⁄
2
teaspoon salt
3 tablespoons lemon juice
1
⁄
2
teaspoon chili powder
1
1
⁄
2
tablespoons A1 Worcestershire
®
sauce
1
⁄
2
teaspoon dry mustard
1
1
⁄
2
tablespoons tarragon vinegar
2 to 3 pound pork roast or tenderloin
1 tablespoon sugar
3
1
⁄
2
cups vegetable oil
1 clove garlic, minced
In a bowl, combine all ingredients except roast and 3
1
⁄
2
cups oil. Trim excess fat from
pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour
marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or
overnight. Thirty minutes before serving, drain pork cubes and blot dry.
Pour 3
1
⁄
2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked
through (about 2 minutes).
ORIENTAL BEEF BROTH FONDUE
1
⁄
3
to
1
⁄
2
pound beef sirloin or
1
⁄
4
cup sherry
flank steak per person
3 green onions, sliced
1 14
1
⁄
2
-ounce can beef broth
1 clove garlic, minced
1
⁄
4
cup soy sauce
1
⁄
2
teaspoon ground ginger
Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot
dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to
desired doneness.
Note:
Do not use more than 8 fondue forks in broth at one time.
RECIPES
