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Fondue Coq au Vin and My Long Anticipated SITS Day!

I can’t believe the long awaited day is here.  It’s my SITS day today!  Welcome to all my fellow SITstas.  I’m so glad you’re here and I’m hoping you’ll grab a cup of tea along with an almond orange anytime cookie and stick around for a bit.  I have loads of recipes you’re sure to enjoy and nothing makes me happier than sharing them with all of you.  You’re joining us in the middle of fondue week; we tackled cheese on Monday, we’re diving into dinner today, and we’ll finish with the best part; dessert on Friday!  So be sure to stop back on Friday for a chocolaty delicious finish to the week.

For those of you who aren’t familiar with SITS, it’s a community of more than 8,000 women bloggers dedicated to supporting one another through comments, support, promotion and more.  It’s a place to meet new and amazing bloggers as well as  reconnect with familiar faces.  I’ve met so many amazing women through SITS; I couldn’t imagine not being a part of their wonderful community!

I know we’re all hungry, so let’s cook up some fondue.  I had mentioned earlier that I fancy swirling and dunking at the Melting Pot.  One of the primary reasons is their main course fondue.  I love being able to  cook my dinner right at the table and subsequently dunk it into all the delicious sauces.  Whenever we go, we always get the coq au vin fondue because

A.  It’s not fried

and

B.  It’s just plain delicious

Fortunately, it isn’t all that hard to replicate this fabulous feast at home.  In fact, it’s so easy I didn’t even bother to take step-by-step pictures.  I think that might be a first!

Ingredients Needed:

1 Bottle of Burgandy/Red Table Wine
3 Cups of Chicken Broth
2 Chopped Green Onions
5 Mushrooms, Sliced Thin
11/2 tsp of 21 Salute Seasoning from Trader Joes*

Dipper Suggestions:

Chicken, Steak, Shrimp, Salmon, Pork, Carrots, Broccoli, Mushrooms, Parboiled Potatoes or anything else you can dream up!

* If you don’t have access to TJ’s seasoning, you can also pick up a bottle of the Melting Pot’s Garlic and Wine seasoning and I promise you’ll be equally as happy.  Or you can attempt to create your own unique seasoning combination.  Here’s the back of the bottle “cheat sheet” to help you out!

So here’s what you do.  Are you sure you’re ready?  Grab all your ingredients, put them into your fondue pot, give em a stir or two and turn up the heat.  Cuz I’m simple like that.

There are a few important things you want to remember when doing dinner fondue with this method:

Finally, the most important part… the sauces!  Cooking is definitely half the fun, but the other half is dunking all of your cooked delights into the varied sauces.  It’s the only dinner I know where you can bite into Indian on the first bite, Asian on the second and American on the third.  We served up five different sauces for our fondue dinner.

And just like that you have a delicious main course fondue that your entire family is guaranteed to love.  I know mine did.

Thanks again to all the SITS girls dropping by today.  I hope you’ll stick around and check out some of the delicious dishes I’ve been cooking up over here.  And oh yea, chocolate on Friday, be there or be square.

Fondue Coq au Vin

Ingredients:

1 Bottle of Burgandy/Red Table Wine
3 Cups of Chicken Broth
2 Chopped Green Onions
5 Mushrooms, Sliced Thin
11/2 tsp of 21 Salute Seasoning from Trader Joes*

Dipper Suggestions:

Chicken, Steak, Shrimp, Salmon, Pork, Carrots, Broccoli, Mushrooms, Parboiled Potatoes or anything else you can dream up!

* If you don't have access to TJ's seasoning, you can also pick up a bottle of the Melting Pot's Garlic and Wine seasoning and I promise you'll be equally as happy. Or you can attempt to create your own unique seasoning combination.

Directions:

Grab all your ingredients, put them into your fondue pot, give em a stir or two, and turn up the heat to a low boil.

For the dipping sauces:

Goddess: This is my all time favorite dip for any veggies you cook up and it can be made by mixing together 1/4 cup sour cream, 2 oz. cream cheese, 1 chopped green onion, and a few shakes of salt to taste. It also tastes great with salmon.

Curry Dip: Made by mixing together 1/4 cup plain yogurt, 1 tsp curry powder, 1 small squeeze of lemon and 1/8th tsp salt, this dip tastes great on your chicken, fish and beef.

Ginger Soy: So simple and yet so delicious. Mix together 1/4 cup soy sauce and 1/2 tsp of ginger. Dip your chicken and beef in this as well.

BBQ Sauce: Pour out a bit of your favorite BBQ sauce and dip your chicken in it for a true taste treat.

Cocktail Sauce: Use this for your shrimp. Add a little horseradish to the mix for an extra kick!

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There are a few important things you want to remember when doing dinner fondue with this method:

* Make sure you're using a fondue pot that can get hot enough to gently boil your broth. You are going to be cooking raw meats and you don't want to be dealing with food being undercooked. I use a fondue pot that actually plugs into the wall and let's me set the temperature. I love it because I can simmer for cheese and boil for dinner.

* When you are cooking and eating meats, make sure that you never place raw meat onto your plate. You should always stab it with your fork and place it directly into the boiling broth. After it's cooked you can transfer it to your plate and begin the delicious dipping.

* Last but not least, cooking times will vary depending on what you've put into the broth, but I usually use about a 1.5 to 2 minutes as a good reference point.