Throw a Hot-Pot Dinner Party - 3 Recipes!  http://www.Robyns.World

(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 |  http://www.Robyns.World

 

Caribbean Hot-Pot Broth with Papaya Pica Sauce

Serves 10
Prep time 45 minutes
Cook time 3 hours
Total time 3 hours, 45 minutes
By author McCormick

Ingredients

  • 1lb uncooked shrimp, peeled and devined
  • cooked rice
  • 1lb uncooked bay scallops

Optional

  • toasted shredded coconut
  • fresh red or green bell pepper slices

Papaya Pica Sauce

  • 1/4 cup yellow mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon garlic powdeer
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 cups cubed fresh papaya
  • 1/2 cup cider vinegar
  • 1/4 cup chopped, seed Scotch bonnet chili pepper
  • 1/4 cup chopped yellow onion

Caribbean Hot-Pot Broth

  • 2lb 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
  • 32oz chicken stock
  • 1 Medium Scotch bonnet or habanero chili pepper
  • 2 Medium bay leaves
  • 1 teaspoon thyme leaves
  • 1 teaspoon ground tumeric
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • 2 tablespoons cornstarch
  • 2 cans coconut milk (13.66oz each)
  • 2 tablespoons lime juice

Directions

Caribbean Hot-Pot Broth
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.
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 http://www.Robyns.World

Asian Hot-Pot Broth with Tangy Chili Sauce

Serves 10
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
By author McCormick

Ingredients

  • 1lb flank steak, thinly sliced
  • lo mein noodles, cooked

Optional

  • assorted mushrooms, sliced
  • baby bok choy, coarsely shopped
  • crunchy Chinese noodles

Hot-Pot Broth

  • 2 teaspoons vegetable oil
  • 1 Large sweet onion, thinly sliced
  • 64oz beef stock
  • 1/4 cup red curry paste
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoons lime juice

Tangy Chili Sauce

  • 1/2 cup sweet red chili sauce
  • 3 tablespoons lime juice

Directions

Hot-Pot 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.
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 http://www.Robyns.World

Puebla Hot-Pot Broth with Avocado Crema

Serves 10
Prep time 45 minutes
Cook time 45 minutes
Total time 1 hours, 30 minutes
By author McCormick

Ingredients

  • 1lb boneless skinless chicken breast, cut into thin strips
  • 1 Medium chayote, peeled and cut into matchsticks

Optional

  • 1 Medium avocado, chopped
  • fresh cilantro, chopped
  • crunchy tortilla strips

Puebla Hot-Pot Broth

  • 3 tablespoons Ancho chili pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano leaves
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 cup finely chopped white onion
  • 6 cloves garlic, finely chopped
  • 64oz chicken stock
  • 28oz crushed tomatoes
  • 2 Medium ears of fresh corn, shucked, and cut into 1" rounds
  • 2 tablespoons lime juice

Avocado Crema

  • 1/2 Medium avocado, peeled, pitted, coarsely chopped
  • 1 cup sour cream
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder

Directions

Puebla Hot-Pot 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.
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.

Throw a Hot-Pot Dinner Party with one of these 3 great recipes!