NIGERIAN DINNER - August 29 - Molano's Family

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CHEF LEPERVANCHE
KULI-KULI ON SALAD


Deep fried peanut oulp crushed on Lansur salad.

500g /llb groundnuts/peanuts,roasted
salt & pepper to taste
1 medium size lettuce
Lansur (Parsley)
1 Cucumber
1 Diced tomato
1 tsb olive oil

Pound or grind the roasted peanuts to a smooth paste, Collect into a ball, knead and squeeze to remove oil use some water if necessary. Shape the pulp into rounds, heat the oil extracted from the peanuts until hot and fry the shaped balls brown .Drain and serve crushed on salad .



CHEF MOLANO

OBE EJA TUTU serves 4 Fresh fish stew / Blue crab stew
This simple and delicious dish is a favourite amongst the Westerners particularly the Lagos Islanders
The legendary Obokun fish is usually used although any other large fresh fish will produce the same
results but not in taste.
I large fish (preferably Obokun) Blue Crab (Optional)
450g/I lb fresh tomatoes
22 5g / 8oz fresh chillies
3 tablespoon tomatoes puree
1 large Onions
2 lemons
190ml / 6fl oz groundnut-oil
pinch of thyme and curry
salt to taste
Clean and cut the fish into medium size pieces and wash thoroughly with the lemons. Place in a bowl and season with salt, thyme and curry. Leave aside for 15-20minutes to absorb seasoning. Grind the tomatoes, onions and peppers. Heat oil in a pot, pour in the ground ingredients and cook for 20 minutes until fairly reduced. Blend in the tomato puree, add the marinated pieces of fish, season and cook for 20minutes stirring gently to avoid breaking up the fish.
Check seasoning and serve.



CHEF PEREZ
Shuku-shuku & Puff Puff

INGREDIENTS :
1 medium coconut (grated & squeezed)
3 egg yolks
50g/2oz caster sugar
Mix together the squeezed coconut, egg yolks and sugar. Form into small balls of about 2cm in diameter. Roll each ball in flour and place on an oiled baking sheet. Bake in a fairly hot oven 325F until golden brown. Cool and store in an air tight tins .

PUFF-PUFF( Traditional round doughnuts)
INGREDIENTS:
250g/8oz plain flour
pinch of salt
7g fresh yeast
45g sugar
25g butter
2 egg yolk
150 ml water or palm wine
drop of vanilla essence
fat for deep frying
Sift the flour into a clean bowl. Rub the butter the flour and make well in the centre. Cream together the yeast and the sugar, mix in the eggs,. the water or palm-wine and vanilla essence. Pour this into the well in the flour. Using the finger mix together gradually drawing in the surrounding flour.Using the finger tips, mix well into a dropping consistency. Scoop a little at a time in the hollow of your fingers and fry in hot oil on moderate heat. Depending on the pot ,fry up to six puffs at a time . Serve hot or cold.

Aussie Night - June 20 2009 - Perez's Family

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CHEF MOLANO

Alligator Soup.

Ingredients:
1 tablespoon salt, plus ; 1/2 teaspoon salt; 2 teaspoons sweet paprika; 1 3/4 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1 teaspoon dried sweet basil leaves; 3/4 teaspoon white pepper; 3/4 teaspoon dried thyme leaves; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano leaves; 1 lb boneless alligator meat, trimmed of fat and pounded to 1/2 inch thick, then cut into 1 inch squares; 1/2 lb unsalted butter; 1 1/4 cups onions, very finely chopped; 1 cup celery, very finely chopped; 1/2 cup all-purpose flour; 2 cups tomatoes, peeled and chopped; 1 teaspoon minced garlic; 6 cups seafood stock; 2 tablespoons dry sherry.

Directions:
Combine the salt, paprika, cayenne, garlic powder, onion powder, cumin, basil, thyme, peppers, and oregano in a small bowl.
Take 1 teaspoon of the seasoning mix and rub it over the meat.
In a 5 1/2 quart saucepan, heat 1/4 lb of butter over high heat until about half melted. Add meat and cook until meat is well browned and sediment on bottom of pan is continuously building up, about 13 minutes, scraping bottom of pan occasionally. Remove from heat. With a slotted spoon, transfer meat and any very brown bits to a bowl and set aside.
Return pan to high heat and add remaining butter and 3/4 cup onions, scraping up all browned sediment, then stirring occasionally.
Stir in 1/2 cup celery.
Add flour, stirring until well-blended. Cook about 2 minutes, stirring and scraping frequently.
Stir in tomatoes, garlic and 2 tablespoons of seasoning mix. Cook about 4 minutes, stirring and scraping.
Add 1/2 cup stock and stir and scrape until browned sediment is dissolved.
Add 1/2 cup more stock and the remaining seasoning mix. Cook about 2 minutes, stirring and scraping frequently.
Add remaining stock and stir and scrape well.
Return meat to pot and add sherry. Bring to a boil, stirring and scraping frequently.
Reduce heat and simmer about 15 minutes, stirring and scraping occasionally.
Add remaining onions and celery. Continue to cook until meat is tender, about 30 minutes more, stirring and scraping occasionally.



CHEF PEREZ - NATION

Grilled Salmon With Macadamia Sauce Served with Mash and Paperbark Vegetables

Ingredients:
4 x 200g salmon steak
50g (1½ oz.) chopped macadamia nuts
5ml (1 teaspoon) paperbark smoke oil
pinch lemon myrtle
30g (1 tablespoon) riberry confit

For the macadamia nut sauce

5ml (1 teaspoon) macadamia nut oil
1 small onion
30ml (2 tablespoons) riesling (White Wine)
70g (5 tablespoons) macadamia nut butter
300ml (1½ cups) full cream
pinch of alpine pepper
pinch salt

Cooking instruction:
Finely dice the onion. Place into a saucepan with macadamia nut oil on low heat and sauté until lightly golden in colour. Salt the onions at this stage as it brings out the sweetness in them. Deglaze the saucepan with the white wine, stir to lift the pan juices and add the cream and macadamia nut butter. (This can be made, if necessary, by blending toasted macadamia nut pieces in a food processor for 10 to 15 minutes or until the butter forms.) Allow the sauce to simmer, and reduce until slightly thickened. Season with alpine pepper to taste.

As a garnish, toast the chopped macadamia nuts in a saucepan on medium heat. Toss them around until the smallest pieces are just lightly golden and then transfer the toasted nut pieces to a plate to cool.

Lightly rub macadamia nut oil over the salmon steaks, then place them onto a pre-heated BBQ or grill on medium heat. Ideally the salmon steaks should be served medium rare which is warm inside but still dark orange-pink with the edges cooked to pale pink. Remember that the steaks will tend to cook on a little even when removed from the heat. When cooked, remove the steaks and brush with paperbark oil and dust with lemon myrtle.

To serve, ladle the macadamia nut cream sauce on the plate, then place the salmon on top and garnish with the riberry confit and toasted macadamia nuts.



CHEF LEPERVANCHE:

Lamingtons

For those who don’t know, lamingtons consist of a square piece of sponge cake (usually at least a day old) which is cut in half and layered with strawberry jam and whipped cream. Both pieces are then sandwiched, then dipped in chocolate ganache and then coated in desiccated coconut. Like everything Australian there are numerous variations on the lamington recipe but it essentially used up left-over sponge cake which was a common item at morning and afternoon teas for the non-working mums and on weekends back in the early 1900s.
My lamington recipe is slight different to the traditional lamington recipe, as I prefer to flavour the whipped cream with Wattleseed extract and substitute the strawberry jam for a homemade rosella jam. These native Australian flavours provide a really unique flavour and certainly make the lamington dessert authentically Australian.

Ingredients:
A 30cm x 30cm sponge cake (madeira cake or genoise)
400ml (1 ¾ cups) cream
250g (1 cup) couverture chocolate
250ml (1 cup) whipped cream
10ml (2 teaspoons) wattleseed extract
250g rosella jam
100g (½ cup) desiccated coconut

Cooking instruction:
To make the chocolate ganache required for lamingtons it should be very wet so that the sponge cake absorbs some of the chocolate, compared to a regular ganache which is 50% chocolate and 50% cream. Place 400ml cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Meanwhile, chop chocolate into small pieces, then add chopped chocolate to the cream, whilst mixing vigorously until the chocolate and cream are thoroughly mixed. The mixture will slightly solidify as it cools.

To make the wattleseed cream, simply combine the whipped cream with wattleseed extract. The cream won’t require any sugar at all. Then cut the sponge cake into 4cm cubes, then cut them in half. On one half, layer the rosella jam and one the other site layer with wattleseed cream. Then sandwich the halves together.

Then make a production line of sponge, chocolate ganache, and desiccated coconut in a shallow container or plate, and a cooling rack with paper underneath. Using a fork dip the sponge into the chocolate ganache, then roll it in the coconut covering it well, and then place on to the rack to dry.

Almuerzo Venezolano - Mayo 31 - Familia Lepervanche

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Familia Perez – Gonzalez
ENSALADA DE REPOLLO Y ZANAHORIA

INGREDIENTES:
• taza de mayonesa
• cucharadita de azúcar
• 1 cucharada de jugo de limón
• 4 tazas de repollo picadito en tiritas
• 1 taza de zanahorias ralladas
• 2 cucharaditas de cebolla rallada
• ½ cucharadita de sal
• 1 cda de mostaza
• 2 cdas aceite de maiz

Preparación
Se combinan todos los ingredientes; se mezclan completamente. Dejar en el refrigerador hasta el momento de servir. Se sirve en hojas de lechuga. Si se desea se salpica con pimentón o perejil picado.

Familia Lepervanche

ASADO NEGRO

INGREDIENTES:
1 ½ a 2 Kgs de Muchacho Redondo (Eye Round Roast, Peceto)
5 tomates roma o perita picados sin piel y sin semillas
3 dientes de ajo finamente picados
1 cebolla mediana picada en trozos
1 pimentón rojo picado sin semillas
1 cucharada de salsa inglesa Worcestershire
3 ajíes dulces
1 hoja de laurel
Sal
½ cucharadita de pimienta negra recién molida
Cebolla y Ajo en polvo para marinar
2 cucharadas de azúcar, pudiendo usar también papelón, panela, o azúcar morena.
¼ taza de aceite vegetal
½ taza (6 0z) de Pasta o puré de Tomate
Agua.

PREPARACION:
Limpiar la carne dejándole un poco de grasa por un lado, adobarla (marinarla) sobándola con un poco de aceite, ajo en polvo, cebolla en polvo, salsa inglesa y pimienta molida, y pinchar la carne para que penetre el adobo. Se recomienda marinarla por lo menos 12 horas en la nevera.

Cuando ya esté listo para prepararlo, retirarlo de la nevera dejar que tome la temperatura del ambiente, escurra el adobo y ponga a calentar un caldero a fuego alto con el aceite mezclado con las 2 cucharadas de azúcar (esto se hace para que quede oscuro) se revuelve y cuando esté bien caliente casi a punto de caramelo, incorporamos la carne y se dejar dorar bien oscuro por todos los lados, luego se retira la carne y se agregan al caldero los tomates, el ajo, el pimentón, los ajíes dulce y se sofríe por 15 minutos, luego se cubre la carne con agua, y se añade la cucharada de salsa inglesa, el laurel y se espera que hierva. Al comenzar a hervir, se tapa y se baja a fuego medio, para que vaya ablandando y volteándola de vez en cuando para que se cocine uniformemente por espacio de 2 horas aproximadamente, dependiendo del tamaño de la pieza de carne, o hasta que esté blanda pero firme.

En ese momento retire la carne del caldero, espera que se enfríe y se corta en ruedas, luego cuele la salsa, licuando los aliños que queden en el colador e incorpórelos a la salsa para que esta espese, añadiendo el puré o pasta de tomate, añada la carne cortada y déjelo hervir hasta que la salsa este densa.

Se sirve en ruedas cortadas longitudinalmente en una bandeja y se corona con la salsa y se acostumbra acompañarlo con arroz, plátanos en todas sus formas, puré de papas y una ensalada verde o con pastas y queso parmesano.

Familia Molano
BIENMESABE DE COCO


INGREDIENTES:
1 bizcochuelo o ponqué de 6 huevos o 12 plantillas (Lady fingers)

Ponqué esponjoso:
6 huevos separando la clara y las yemas.
2 tazas de azúcar.
3 tazas de harina.
1 cucharadita de polvo de hornear (baking powder)
1 pizca de sal.
1 taza de leche.
50 gr (2 cucharadas) mantequilla sin sal, derretida, fría y mezclada con la leche.

Crema de coco.
6 yemas de huevo.
1 taza de azúcar.
1 litro de leche de coco. (1 can of coconut milk – Coco Lopez - (2 1/2 400ml cans)

Almíbar o Syrup.
1 taza de agua.
1 taza de azúcar.
1 cucharada de ron

Topping
6 claras de huevo.
1 pizca de sal
1/8 cucharadita de (cream of tartar)
1 1/4 taza de azúcar.
Canela en polvo.

PREPARACION:
Ponqué esponjoso:
Caliente el horno a 350. Engrasar y enharinar un molde rectangular de 9x13x2 pulgadas. Batir las claras de huevo a punto de nieve, añadir el azúcar poco a poco y las yemas una a una. En un envase aparte mezclar la harina, el polvo de hornear y la sal. Añada la mezcla de la harina a la mezcla de los huevos con una cuchara de madera y mezclar con movimientos envolventes para que la mezcla no pierda aire. Añada la mantequilla y mezcla de leche con cuidado de no batir demasiado. Coloquelo en el envase engrasado y hornee 40-50 minutos o hasta que insertando un un cuchillo salga limpio. Dejar enfriar.
Crema de coco para rellenar:
Mientras se enfría el ponqué preparar la crema de relleno.
Batir las yemas con el azúcar hasta que queden de un color pálido y cremoso.
Calentar la leche de coco (Coco López y corn starch), sin dejar hervir, y añadir poco a poco a la mezcla de huevos y batir bien. Llevar de nuevo esta mezcla al fuego, hasta que espese, pero sin dejar hervir por 5 minutos. Bajarlo del fuego y dejar enfriar.

Almíbar o Syrup simple.
Calentar el agua con azúcar hasta que el azúcar se disuelva. Apagar el fuego, agregar el ron y dejar enfriar.
Si se hace con el ponqué cortar el ponqué en dos mitades a lo ancho. Si se hace con plantillas sustituírlas por dos capas de plantillas. Dividir la crema en tres partes. Poner en una bandeja una capa de la crema, luego la mitad del ponqué (o plantillas), bañarlo con el almíbar, otra capa de crema, la otra mitad del ponqué (o plantillas), finalizar con almíbar y crema. Taparlo y meter en la nevera.

Cubierta de Merengue:
Batir la clara de los huevos, cuando haga burbujitas añadir la sal y la crema tartar (para estabilizarlas). Bata hasta que forme picos de nieve, añadir azúcar poco a poco hasta que tome forma mas fuerte, no sobrebatir.
Precalentar el horno en “Broil”, Cubrir el bienmesabe con el merengue dándole forma de picos y dorar por unos pocos minutos hasta que este dorado.
Rociar con canela. Guardar en la nevera hasta el momento de servir.

Indian Dinner - April 25 - Molano's Home

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CHEF LEPERVANCHE
DAAL Lentil Soup

Ingredients:

1 Cup split lentils (Moong/ Arhar), sorted and rinsed
3 Cups water
1/4 tsp Ginger, crushed
1/4 tsp Garlic, crushed
1/4 tsp Red chili powder
1/8 tsp Turmeric
1/2 tsp Salt (or to taste)
1 tbsp Coriander leaves, chopped
1 Small whole green chili, seeded and chopped

Cooking Instructions:
Bring the water to boil in a pan (large enough to hold the water, with enough space to add the lentils.)
Add the lentils and all the other ingredients to the water, except salt, cilantro and green chili.
Let it cook for 15 minutes.
Add salt and green chili and let it boil for one minute.
Garnish with cilantro and serve hot.
Indian Lentil Soup is ready.


CHEF MOLANO
KOHLAPURI RASSA

Ingredients:
For Marinade:
2/3 Cup curd
2 tsp Garlic, minced
2 tsp Ginger, minced
1 tsp Cayenne powder
1 tsp Turmeric powder
1 tsp Garam masala powder
Salt to taste

For Curry:
1-1/4 lb Lean lamb, trimmed and cubed
1 Tomato, chopped
2 Onion, finely chopped
3 Cup coconut, grated
6 Cloves
1 Inch piece of cinnamon
1 tsp Aniseed
8-10 Crushed black pepper corns
2/3 Cup oil

Cooking Instructions:
Combine all the marinade ingredients, mix well and add lamb pieces.
Keep aside for about 30 minutes.
Heat 2 tbsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed to it.
Fry them for a minute, then add onions and fry until golden.
Add coconut and sauté till brown.
Add chopped tomatoes and stir.
Remove the mixture from the heat and allow to cool.
Now grind it in a processor.
Heat rest of the oil and add lamb pieces and marinade mixture to it.
Combine little water with it, cover and cook till done.
Now add the grinded mixture and simmer for about 5 to 6 minutes.
Remove it from the heat and serve.


CHEF PEREZ
BADAM PHIRNI

Ingredients:

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

How to make badam phirni:
Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds.
Put in serving bowl and chill.
Garnish the badam phirni with silver or gold foil paper (varak) and serve.

Ceia Brasileira - February 28 - Perez-Gonzalez's Home

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Chefe Molano

COUVE MINERA

Serves 6
1 pound kale
1 clove garlic, minced
1 medium onion, chopped
2 tablespoons olive oil

Wash and drain kale thoroughly. Bunch the leaves together and cut into 1/4 inch strips. sauté the garlic and onion in oil. Add kale and cook over moderate heat for about 5 minutes. Kale should be soft but not discolored.




Chefe Perez

FEIJOADA

Ingredients (serves 6)
• 300 g (11 ounce) pork
• 200 g (7 ounce) spareribs
• 200 g (7 ounce) beef
• 200 g (7 ounce) sausage
• 100 g (3.5 ounce) bacon
• 500 g (1 pound) dried, small black beans
• 100 g (3.5 ounce) chopped onion
• 4 finely chopped cloves of garlic (or more to taste)
• 3 teaspoons of finely chopped red pepper
• 2 bay leaves
• chopped chives
• salt
• baking oil
Preparation
Rinse the beans thoroughly. Remove the discoloured beans. Soak the beans overnight.
Put the beans and their soaking water in a pan. Add water (double the amount of the beans) and bring it to a boil. Boil rapidly for 10 minutes and let it simmer. Add boiling water when necessary so that the beans do not dry out. The beans are ready when they are tender: if you take one between your fingers, you can crush it to paste. Cooking the beans will take 2 to 3 hours but if you use a pressure cooker you can do it in 30-45 minutes. Do not add salt in this stage as it hardens the beans.
Cut the pork, the beef and the bacon into small pieces. Remove the skin from the sausage and cut it in pieces as well. Sauté the garlic and the onion in a frying pan. Add the bacon and fry until the bacon is lightly browned. Add the rest of the meat and the bay leaf and fry it well.
Add your beans and their liquid to the onions in the frying pan. Bring to a boil and allow to simmer until your liquid thickens because of the crushed beans. Season with salt and pepper. Serve with rice.
Serving
The feijoada is served by putting the pot, the rice and the side dishes on the table.
Always serve with rice. Common side dishes are farofa, couve mineira, and orange (Peel the oranges and cut into thin slices. Arrange the slices on a plate).
Variations
Originally, feijoada was made with more types of meat than presented above. You can make variations on this recipe by using other ingredients, depending on the availability and on your taste.
A kind of meat that is often used is carne seca. This is salted and dried beef. You can use this to replace the beef in the recipe. Desalt the carne seca by soaking it in several changes of water for about 3 hours before you use it.




Chefe Lepervanche

QUINDIN DE COCO

Ingredientes:
15 yemas
3 1/2 tazas de coco rallado (280 g)
30 g de manteca (ablandada)
1/2 kg de azúcar

Preparacion:
1. Hierva una taza de agua con 1/2 taza de coco durante 10 minutos. Cuele el agua de coco y elimine el coco (ó 1 taza de leche de coco).
2. Pase las yemas, añada el agua de coco fría y mezcle con el resto de los ingredientes hasta formar una pasta homogénea. Vierta en una fuente baja, cubierta con mantequilla o en moldecitos pequeños enmantecados.
3. Lleve al horno a baño de maría, a temperatura moderada (entre 20 y 30 minutos) hasta que se dore la cubierta.
Sírvalo frío, cortado en cuadritos o desmoldado y decorado con crema y frutas, si lo desea.

Swiss Dinner - January 2009 - Lepervanche's Home

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CHEF PEREZ-GONZALEZ

GARLIC CHEESE FONDUE

A traditional Swiss cheese fondue that goes heavy on the garlic.
Servings: About 8 - 10

I N G R E D I E N T S
1 pound Swiss Emmentaler cheese, grated
1/2 Gruyère cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes

I N S T R U C T I O N S
Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.


CHEF RICARDO PEREZ - GONZALEZ

CHEDDAR CHEESE FONDUE FOR KIDS.

This milk-based fondue is milder than the traditional Swiss cheese fondue, which contains wine. If your kids don't like the strong taste of Swiss, substitute cheddar or a mixture of cheddar and Swiss.

12 oz. cheddar, grated
4 tbsp. all-purpose flour
1/4 tsp. paprika
1/4 tsp. ground nutmeg
1 garlic clove
3 tbsp. butter
2 1/4 to 2 1/2 cups milk
Juice from a lemon
Salt and pepper to taste
Dippers, such as French bread, carrots, broccoli or cherry tomatoes

KIDS' COOKING SKILLS: Use this recipe as an opportunity to teach children how to grate cheese, make a roux and cut raw vegetables.
1. First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside.
Ask kids 10 to grate the cheese. Hold the handle firmly, grip the cheese, tuck fingers back and rub against the holes.
2. In a separate small bowl, stir together the remaining 3 tablespoons of flour, paprika and nutmeg.
3. Ask your child to peel the garlic clove. Next, rub the cut clove on the inside of a medium-size saucepan until the bottom and sides are completely seasoned (a fun job for kids).
4. Melt the butter in the pan over medium-low heat and stir in the flour mixture until it is smooth. Explain to your children that this is called a roux (pronounced roo) and serves as the base that will help the fondue thicken. Add the milk, 1 cup at a time, and stir constantly until the creamy sauce is warm.
TIP: To make a foolproof roux, stir the butter and flour together until it becomes a smooth paste. Ask the young chef to stir the mixture vigorously.
5. Next, add the grated cheese by the handful, stirring well after each addition. Continue until the cheese is used up and the sauce is thoroughly combined. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste.
6. Meanwhile, prepare the dippers for the fondue. Cut the bread into cubes. Cut vegetables into bite-sized pieces and steam for a few minutes, if desired, to bring out the flavor.
7. Arrange the vegetables on a large platter and the bread cubes in a basket or bowl. Pour the fondue into a fondue pot. Invite everyone to spear the bread or vegetables on their fondue forks, then dip into the cheesy sauce. Serves 8 as an appetizer or 4 as a main course.

TIP: Cut vegetables large enough to spear but small enough to eat in one bite. Cut broccoli into florets, and carrots into sticks.

Set fondue over candle or canned heat. Serve fondue with bread.


CHEF LEPERVANCHE

FONDUE BOURGUIGNONNE, Beef and Chicken Fondue

Tender, thinly-sliced pieces of beef or chicken are cooked in a combination of butter and cooking oil then dipped in flavorful sauces.

I N G R E D I E N T S
3 pound piece boneless beef sirloin or tenderloin
3 pound of chicken breast
Cooking oil (canola or other vegetable oil)
Butter
Servings: About 8 – 10

I N S T R U C T I O N S
Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking. (Meat can be marinated, try this recipe for Sesame Soy Marinade for Beef Fondue.

Sesame Soy Marinade for Beef Fondue.
1/4 cup soy sauce
1/4 cup finely chopped green onions
2 Tbsp. water
2 Tbsp. packed brown sugar
1-1/2 Tbsp. dark sesame oil
1 tsp. minced garlic
1 tsp. minced fresh ginger
1/4 tsp. pepper

Combine all ingredients in small bowl; stir until sugar is dissolved.

For fondue
Trim all fat from 1 lb. of beef tenderloin for sirloin and cut into 1-inch cubes and place in shallow dish or sealable plastic bag.

Pour marinade over beef; refrigerate 2-3 hours.

To serve, heat fondue oil or broth according to manufacturer's instructions. Pat beef cubes with paper towels to remove excess marinade (to help prevent splattering.) Cook cubes to desired doneness and serve with dipping sauces.

Fill a metal fondue pot about 1/2 full with half oil and half butter (you can use oil only, if you prefer). Heat the oil/butter on the stove until is about 360 degrees. If you are using the butter and oil combination then heat slowly until the butter bubbles and the mixture turns a golden color.

Set the fondue pot on the stand over a moderately high direct heat and maintain the heat.

To Serve:
Each guest spears a cube of beef with a fondue fork, holds in in the hot oil until cooked to the desired doneness usually 1 to 3 minutes. Dip in one of the sauces included on this page.

DIPPING SAUCES:

1) Chipotle Mayonnaise
An excellent smoky sauce works well with vegetables, meats or fish

1 canned chipotle chile in adobo sauce.
1/2 teaspoon adobo sauce
2 teaspoons Worcestershire sauce
1 cup mayonnaise
Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce. In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

2) Honey Mustard Dipping Sauce:
With chicken or vegetables

1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. Store refrigerated in a covered non-reactive container, for 2 weeks.

3) Asian Spicy Dipping Sauce:
Nice with meats or fish

1 1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro
In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes. Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro.

4) Hoisin Dipping Sauce
Good with chicken or fish

1/4 cup lime juice
1/2 cup hoisin sauce
2 tablespoons ketchup

In a small bowl whisk together hoisin sauce, ketchup, and lime juice and season with salt and pepper.

Stove-top Dry-roaster for chiles, tomatoes, vegetables

5) Bobby Flay's Grilled Tomato Aioli:
2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped
2 cups good quality mayonnaise
3 cloves garlic, coarsely chopped
2 tablespoons fresh lime juice
Pinch of cayenne
Salt
Place all ingredients in a blender and blend until smooth. Season with cayenne and salt.

6) Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco

Combine all the ingredients, mix well and chill.


CHEF MOLANO

LIQUEUR CHOCOLATE FONDUE

I N G R E D I E N T S
1 cup heavy cream
4 ounces unsweetened (not bittersweet) chocolate
4 ounces milk chocolate
1 tablespoon instant café espresso powder.
1 tablespoon Liqueur favorite :
Liqueurs that pair well with chocolate include;
Chocolate mint liqueur
Frangelico (hazelnut liqueur)
Whiskey
Cognac
Grand Marnier
Rum
Servings: About 4 - 6

I N S T R U C T I O N S
Break the chocolate into small pieces. Warm the cream and add the chocolate. Stir constantly over low heat until melted. Dissolve the espresso powder in the liqueur and stir into the chocolate. Place over a low heat source (do not allow to boil or burn).

Flavor Variations
Nuts - Add nuts to your fondue such as chopped pecans, walnuts, or hazelnuts.
To Serve
Fresh fruits - bananas, strawberries, grapes, tangerines, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping.