Throw a Hot-Pot Dinner Party
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 multicooker. 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.
Asian Hot-Pot Broth with Tangy Chili Sauce
Prep time: 15 minutes Cook time: 25 minutes Servings: 10
Hot-Pot Broth:
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 Servings: 10
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
Avocado Crema:
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.