Fondue Night (For 6 people)

If you don't have a fondue pot, I highly recommend investing in one--definitely worth it. These fondue recipes are delicious and a lot cheaper than dinner at Melting Pot. I experimented with quite a few recipes to invent what I believe to be the best ones, and they're always a big hit. The cheeses are pretty expensive, so we usually limit the full 3 courses to special occasions.

Cheese Fondue

These cheeses are what my mom calls "stinky cheese" because they're very potent.  I happen to be a cheese person, so they're perfect for me, but if you'd prefer something a little milder try substituting one or two of the cheeses for Gouda or another mild cheese (but for heaven's sake, not American cheese!).

Ingredients:

• 1 lb.  Gruyere cheese, shredded
  
• 1 lb. Emmanteller cheese, shredded
  
• 1 lb. Edam cheese, shredded
  
• 2 tbsp. corn starch
  
• 1 cup white wine
  
• 2 tbsp cherry brandy (optional)
  
• 1 large garlic clove
  
• 1-2 splashes lemon juice 

For Dipping:

• Granny Smith apples, cut into small cubes
  
• Sourdough French bread, cut into small cubes 
• Fresh broccoli and carrots
  

Cut the garlic clove in half and rub along the inside of the fondue pot.  Mix the 3 cheeses together with the corn starch.  Boil the cup of white wine and cherry brandy in the fondue pot with the garlic clove.  Add the lemon juice.  Set the fondue pot to low to medium heat.  Slowly stir in the cheese mixture a little at a time until it is fully melted and has a smooth consistency.  Tell your guests the cheese is expensive so they better freaking like it (j/k. but seriously...).

The Main Event

(This isn't really a recipe, just some basic directions in case you're new to this whole thing and a way to make putting together a grocery list a little easier)

Ingredients:

• A lot of vegetable oil

For dipping:

• 2 lbs. steak/beef tips, marinated (I recommend a teriyaki marinade)
  
• 1 lb. chicken, marinated
  
• Small red potatoes, cut into quarters
  
• Any other requested vegetables

Heat the vegetable oil in the pot.  If it starts to spit at you, turn it down.  The potatoes take forever, so make sure you get those in first.

Chocolate Fondue

Ingredients:

• 1 regular size bag of semisweet or dark chocolate chips
  
• 1 cup whipping cream
  
• 1-2 tsp. Vanilla Extract
  
• Triple Sec, or another citrus liquor*

For Dipping:

• Strawberries
  
• Pound cake, cut into 1” cubes
  
• Marshmallows, pretzels, or whatever else you want covered in chocolate (be creative)

Melt the chocolate in the fondue pot on low heat.  Stir in the other ingredients a little at a time.  Devour.

*Note: Sorry, but I’ve never really measured this out, so you’ll just have to add it a little at a time until it tastes good.  A version of this with Bailey’s or another cream-liquor would probably be delish.

Pizza Sauce

One of my favorite things to do at slumber parties when I was younger was make pizzas with my friends.  We'd form an assembly line of toppings on my kitchen counter, and we'd each build our own creations.  Publix has some wonderful dough in the bakery section to roll out your own crusts, or you can buy pre-made ones.

This sauce is one the boyfriend and I have developed over time. It's a little healthier than the stuff you buy at the store, which is often loaded with sugar and/or salt and isn't quite as flavorful. If you have fresh basil and oregano I highly recommend using those (finely chopped), but the dry spices in the recipe are delicious on their own. This is also wonderful for dipping breadsticks or calzones (which can also be made with the Publix dough). Enjoy!

Pizza Sauce
For 2 large or 4 "personal size" pizzas

1/2 onion, minced
1-2 cloves garlic, finely minced
1 tablespoon olive oil (2 tbsp. if needed)
1 can tomato sauce (16 oz.)
1 can tomato paste (6 oz.)
1 teaspoon sugar (this is optional- it takes out the bitterness of the tomato)
1 teaspoon basil - dried
1 teaspoon oregano - dried
1/2 teaspoon salt

Mince onion and garlic. Sauté in olive oil until onion is clear and tender. Add rest of the ingredients to skillet and simmer for 10-15 minutes. La fine!

Bayou Pasta

This recipe is based on Emeril Lagasse's 2006 recipe ("Bayou Chicken Pasta"). I made several changes to it, so I figured I should post my version and spread the joy.

This pasta is AMAZING--by far one of the best pastas I've ever had. It's very flavorful and not hard to make, plus any leftovers are perfect for heating up for lunch the next day. I will try to add pictures the next time I make it.

Makes approximately 3 servings

Ingredients
• 1/4-1/3 lb. spaghetti or linguine
• 1 tbsp. unsalted butter
• 1/2 tbsp. olive oil
• 1 lb. chicken or shrimp & scallops
• ½ cup finely chopped yellow onion
• ½ tsp. finely chopped habanero pepper (add more if you like spicy food, but be warned--a little habanero goes a LONG way)
• ½ of 1 red bell pepper, finely chopped
• ½ tbsp minced garlic
• ¾ cup cream or half & half
• ½ cup canned diced tomatoes
• ¼ cup chopped green onion tops
• 1/8 cup grated parmesan cheese
• 1 tbsp. chopped fresh parsley leaves
• Dry spices:
* kosher salt
* black pepper (optional)
* paprika
* garlic powder
* onion powder
* cayenne pepper
* oregano
* thyme

Directions:
Boil pasta following directions on packaging. Meanwhile, heat butter and oil in a large sauté pan over medium-high heat until the butter has melted. Thoroughly season the chicken with the dry spices, then add to the pan. Sear the chicken until well browned on both sides. Remove from pan and set aside.

Add the onions, habanero, and red bell pepper to the pan and sauté until the onions are lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add chicken, cream, and a few dashes of salt to the pan.  Add enough paprika, garlic powder, onion powder, oregano, and thyme in equal parts to make approximately ½ tbsp (you don't have to measure it out, just use your judgment). Bring to a boil. Add the tomatoes and pasta to the pan and toss until everything is mixed evenly. Remove the pan from the heat. Toss in the green onions, parmesan, and parsley. Serve immediately.


Notes:
* Adding other vegetables to the recipe makes a delicious one-pot meal (sauté them with the onions and peppers).
* Adding or subtracting one serving size is easy with a little more or less pasta and meat.
* This recipe is flavorful enough to make without pasta for anyone on a low-carb diet (just increase amount of meat to maintain number of servings)