(Family Features) Heat up your next get-together by inviting family and friends over to try a DIY trend, the hot-pot party. It can be easy to prep and your guests can enjoy cooking and customizing their own meals.
First, prepare a rich, flavored broth and serve steaming-hot in a slow cooker or multi-cooker. Next, offer a selection of meat, seafood and veggies for dunking. Cook for a few minutes then garnish with sauces and various toppings to match individual tastes.
A traditional East Asian hot-pot broth is flavored with beef stock, soy sauce, chilies, ginger and garlic. Try a Mexican-inspired version by serving a spiced chicken broth with ancho chile pepper, cumin and oregano, or offer a taste of the Caribbean with a coconut milk broth and fresh papaya pica sauce.
Learn more about this hot-pot trend and all the latest flavor trends in McCormick’s 2018 Flavor Forecast at FlavorForecast.com.
Caribbean Hot-Pot Broth with Papaya Pica Sauce
Prep time: 45 minutes
Cook time: 3 hours
Caribbean Hot-Pot Broth:
- 2 pounds smoked ham hocks
- 2 cups sliced yellow onions
- 1 cup diagonally sliced carrots
- 1/2 cup diagonally sliced celery
- 8 1/4 cups water, divided
- 1 container (32 ounces) Kitchen Basics Original Chicken Stock
- 1 whole chile pepper, such as Scotch bonnet or habanero
- 2 McCormick Bay Leaves
- 1 teaspoon McCormick Thyme Leaves
- 1 teaspoon McCormick Ground Turmeric
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- salt, to taste
- 2 tablespoons cornstarch
- 2 cans (13.66 ounces each) Thai Kitchen Coconut Milk
- 2 tablespoons lime juice
Papaya Pica Sauce:
- 3 cups cubed fresh papaya
- 1/2 cup cider vinegar
- 1/4 cup chopped, seeded Scotch bonnet (chile pepper)
- 1/4 cup chopped yellow onion
- 1/4 cup yellow mustard
- 1 teaspoon sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon McCormick Garlic Powder
- 1/2 teaspoon McCormick Ground Ginger
- 1/4 teaspoon McCormick Ground Cloves
- 1 pound uncooked bay scallops
- 1 pound uncooked shrimp, peeled and deveined
- cooked rice
- toasted shredded coconut (optional)
- fresh red or green bell pepper slices (optional)
- To make broth: Place ham hocks, onion, carrots and celery in 6-quart stockpot. Cook on medium heat 5-6 minutes, stirring occasionally. Add 8 cups water, chicken stock, chile pepper, bay leaves, thyme leaves, turmeric, allspice and pepper. Add salt, to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
- Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. In small bowl, whisk cornstarch and remaining water. Add to pot with coconut milk. Cook on medium heat 30 minutes. Skim fat. Stir lime juice into broth.
- To make Papaya Pica Sauce: In food processor on high speed, process papaya, vinegar, chile pepper, onion, mustard, salt, allspice, garlic powder, ginger and cloves until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10-15 minutes. Pour into medium bowl.
- To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook shrimp and scallops in broth about 5 minutes, or until cooked through, stirring occasionally.
- Place some rice in bowl then ladle broth and seafood over top. Stir in Papaya Pica Sauce and top with shredded coconut and pepper slices, if desired.
Asian Hot-Pot Broth with Tangy Chili Sauce
Prep time: 15 minutes
Cook time: 25 minutes
- 2 teaspoons vegetable oil
- 1 large sweet onion, thinly sliced
- 2 containers (32 ounces each) Kitchen Basics Original Beef Stock
- 1/4 cup Thai Kitchen Red Curry Paste
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon packed light brown sugar
- 1 tablespoon McCormick Garlic Powder
- 1 teaspoon McCormick Ground Ginger
- 2 tablespoons lime juice
Tangy Chili Sauce:
- 1/2 cup Thai Kitchen Sweet Red Chili Sauce
- 3 tablespoons lime juice
- 1 pound flank steak, thinly sliced
- Simply Asia Lo Mein Noodles, cooked
- assorted mushrooms, sliced (optional)
- baby bok choy, coarsely chopped (optional)
- crunchy Chinese noodles (optional)
- To make broth: In 6-quart stockpot over medium-high heat, heat oil. Add onion; cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth before serving.
- To make Tangy Chili Sauce: In small bowl, mix red chili sauce and lime juice. Cover and refrigerate until ready to serve.
- To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook steak in broth about 2-3 minutes, or until it reaches desired doneness.
- Place lo mein noodles in bowls then ladle broth and steak over top. Stir in Tangy Chili Sauce and top with mushrooms, baby bok choy and Chinese noodles, if desired.
Puebla Hot-Pot Broth with Avocado Crema
Prep time: 45 minutes
Cook time: 45 minutes
Puebla Hot-Pot Broth:
- 3 tablespoons McCormick Gourmet Ancho Chile Pepper
- 2 teaspoons ground cumin
- 2 teaspoons oregano leaves
- 2 teaspoons McCormick Smoked Paprika
- 1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 6 cloves garlic, finely chopped
- 2 containers (32 ounces each) Kitchen Basics Original Chicken Stock
- 1 can (28 ounces) crushed tomatoes
- 2 ears fresh corn, shucked and cut into 1-inch rounds
- 2 tablespoons lime juice
- 1/2 medium avocado, peeled, pitted and coarsely chopped
- 1 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1/4 teaspoon McCormick Garlic Powder
- 1 pound boneless skinless chicken breast, cut into thin strips
- 1 chayote, peeled and cut into matchsticks
- avocado, chopped (optional)
- fresh cilantro, chopped (optional)
- crunchy tortilla strips (optional)
- To make broth: In small bowl, mix chile pepper, ground cumin, oregano, paprika and salt. Set aside. In 6-quart stockpot on medium heat, heat oil. Add onion and garlic; cook and stir until softened. Stir in chicken stock, crushed tomatoes and 1/2 of seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to plate. Stir lime juice into broth.
- To make Avocado Crema: In food processor on high speed, process avocado, sour cream, lime juice, salt and garlic powder until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
- Coat chicken strips with remaining seasoning mixture.
- To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook chicken and chayote in broth 4-5 minutes, or until cooked through, stirring occasionally.
- Ladle broth with cooked chicken and vegetables into individual bowls. Top with Avocado Crema and avocado, fresh cilantro and tortilla strips, if desired.
(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.
The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:
Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.
Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.
For more information on wines for the holidays, visit WineFix.com.
White Wine Glazed Carrots
Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "
- 6 medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups water
- 1 tablespoon honey
- 2 tablespoons Barone Fini Pinot Grigio
- salt, to taste
- pepper, to taste
- In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
- Add salt and pepper, to taste.
Red Wine Tomato Sauce
Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can whole, peeled tomatoes
- 1/8 cup Villa Pozzi Nero D’Avola
- 1/4 cup balsamic vinegar
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon dried sea salt
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute.
- Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.
Source: Deutsch Family Wine & Spirits
(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.
Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.
For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.
Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 bone-in chicken breast halves
- 2 small red onions, cut into quarters
- 1 pound new potatoes, cut into quarters
- 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
- 1 1/2 cups Swanson chicken stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
- Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
- Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
- Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
- 1 tablespoon vegetable oil
- 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
- 2 medium Granny Smith apples, cored and sliced
- 1 large onion, chopped
- 1 tablespoon sugar
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
- 1 tablespoon butter OR margarine
- 12 fresh sage leaves
- Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
- Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
- Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
- Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
- 4 cups water
- 1 1/2 lemons
- 1 10 to 12-ounce salmon filet
- 1/3 cup celery, finely diced
- 1/3 cup onion, finely diced
- 3 teaspoons mayonnaise
- Pinch of cayenne pepper
- 3/4 teaspoon tarragon
- 1/2 teaspoon garlic
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
- Canola oil
- In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
- When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
- Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
- Serve hot.
- 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
- 12 large mushrooms or 18 medium mushrooms
- 3 tablespoons butter, margarine or olive oil
- 3 tablespoons chopped chives
- 3/4 teaspoon salt
- Preheat oven to 450°F.
- Prepare potatoes as package directs.
- Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
- Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
- Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
- 4 (9-inch) whole wheat tortillas
- 6 tablespoons smooth peanut butter or reduced-fat cream cheese
- 1 cup fresh spinach or torn romaine leaves
- 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
- 1/2 cup carrots, shredded or matchstick
- 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)
- Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
- Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
- Serve with yogurt or ranch dressing.
Yields 4 servings - Serving size 1 tortilla roll-up
Source Wheat Foods Council