On 22 Oct 2005 at 15:21, Bethany wrote:
> I have been looking for the recipe for a cooking style used at the
> fondue restaurant, The Melting Pot. It is Mojo Style Cooking. It is
> great for cooking things such as broccoli, meats, potatoes and things
> of that nature. I'd love to try it at home, but have been, obviously,
> unsuccessful in my search. Your help would be greatly appreciated.
Sorry, The Melting Pot recipe for "mojo fondue" doesn't appear to be on
the Internet. This "cooking style" as they call it, is a Caribbean style
fondue with a citrus flavor. Below is another recipe for a Caribbean fondue.
'This fondue is excellent with shrimp, scallops, small pieces
of chicken, mushrooms, cauliflower, broccoli, zucchini, red
pepper, etc. Serve the foods with lots of dips, chutneys and
of course, some El Chile Bandido Caribbean Red Sauce for a
true taste of the tropics"
2-1/2 cups chicken broth
1/2 cup orange juice
1/4 cup rum
2 tbsp. brown sugar
2 tsp. El Chile Bandido Caribbean Red Sauce
1 tsp. curry powder
1 medium onion
2 cloves garlic, peeled and halved
Combine all ingredients in a medium saucepan. Bring to a boil;
reduce heat and simmer for 15 - 20 minutes. Remove onion and
garlic (save to make a soup with any leftover broth) and transfer
to a heavy fondue pot. Keep broth hot over medium flame.
To serve, each person spears a piece of food onto a fondue fork or
skewer and poach until done to taste.
Makes about 3 cups of poaching liquid, enough for 6 people.
A reader found this recipe and sent it in:
I noticed in the archives someone was looking for a recipe for the Mojo
style of cooking from The Melting Pot recipe. I was able to find this one on
the internet. Hope this helps.
Mojo Fondue Broth
From: Dave Ahern, co-owner of The Melting Pot in downtown Minneapolis
"Ahern recommends this broth for cooking seafood and vegetables."
5 1/4 cups vegetable or chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 Tbsp. ground cumin
2 Tbsp. jerk seasoning
2 Tbsp. black pepper, cracked
2 Tbsp. lime juice, fresh-squeezed
1 Tbsp. minced garlic
Combine ingredients in saucepan. On stovetop, bring to boil. Transfer to
fondue pot with alternative heat source.
Makes one pot
Source: Midwest Home Magazine, September 2007 Savvy Host Recipes
On 22 Oct 2005 at 17:07, Kae wrote:
> We recently purchased a quarter of a beef. Among the items received
> is a Pikes Peak roast. What on earth is that & how do you cook it?
> I should mention I live in the midwest, so I guess this could be a
> midwest term, however, I have lived here for 60 years & have never
> heard this term before. Help please!!!!! Kae
"Pike's Peak roast" is another name for a "heel of round roast"
There are some recipes here:
Heel of Round
and one below.
Roast Beef with Gravy
1 3 to 5 pound Beef Roast (Pikes Peak, Rump, English, etcetera)
1 (10-ounce) can RoTel brand tomatoes (tomatoes with chilies)
2 (10 3/4-ounce) cans mushroom soup (store brand okay)
1 (10 3/4-ounce) can Campbell's brand golden mushroom soup
1 (1.5-ounce) package dry onion soup mix (store brand okay)
1 teaspoon garlic powder
1 cup chopped green onions
1 teaspoon black pepper
In a 16 quart roaster or cast iron Dutch Oven, mix all the gravy
ingredients and dilute with water to the consistency that you like
your gravy. Place roast in gravy and spoon some gravy over it. Place
in at 350*F (180*C) oven for 1 1/2 hours. Remove and turn roast and
place back in oven for 1 hour.
Remove roast and slice in 1/4-inch slices across the grain. Place
back in the gravy, cover and bake for 45 minutes to 1 hour. The
roast beef will be tender enough to cut with a fork.
Note: Delicious served with mashed potatoes and garlic bread (bread
with garlic flavored oleo or butter and browned in a broiler.) Also,
we used to use a large baked potato insteadof mashed potatoes.
A 5 pound roast will serve 12 to 14 people.
On 22 Oct 2005 at 19:44, Carol wrote:
> I have been looking for a long time for a recipe for Japanese
> restaurant ginger dressing for green salad. i believe that it has
> ginger, possibly orange, rice wine vinegar. Can you help?
Thanks for the recipe! Below are four Japanese ginger dressing recipes.
Japanese Ginger Salad Dressing
1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste
In a small bowl, whisk together the soy sauce, lemon juice,
garlic, ginger, mustard, honey and pepper. Once these are
thoroughly combined, add the oil in a steady stream,
whisking constantly. When all of the oil is incorporated
into the dressing, pour into a glass jar and chill until serving.
Japanese Ginger Dressing Recipe
1/2 C sesame or soy oil
1/4 C soy sauce
1/3 C diced onion
1/4 C diced celery
3 T rice wine vinegar plus
1 tsp. rice wine vinegar
2 T diced fresh ginger
2 tsp. sugar
1 1/2 tsp grated lemon peel
1/2 tsp. catsup
1/4 tsp. fresh ground pepper
Place all ingredients into blender or food processor and blend
until vegetables are pureed. Store in covered jar. Shake thoroughly
Japanese Ginger Dressing
1 tablespoon rice vinegar
1 tablespoon vegetable oil or olive oil
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 teaspoon soy sauce
To make dressing, whisk all ingredients in a bowl till combined.
Pour over salad or set on side.
More Japanese Steakhouse Recipes
Also, i was perusing your website and saw the request for knishes and
the recipe that you had.
I make knishes on a regular basis. I learned from my Bubby. I am
giving it to you here and you can try it, submit or not as you will.
I have also used things as fillings other than the standard potato
filling. The only caveat is that you really need something with good
surface tension. Mushroom duxelle and kasha don't work really easily
because they tend to fall out as the knishes are rolled.
4 cups AP flour
1 scant cup of oil + some extra
1 scant cup of hot tap water (not too hot, you don't want to set
2 large eggs
Mix by hand and knead slightly (2 minutes) adding a small amount
The dough will be oily and stretchy.
Divide the dough (I do thirds) and roll out or stretch on a cloth
untilthe dough is very thin.
Spread oil over the rolled out dough.
In a ring about 2-3 inches in from the end form a "snake" of the
filling so that it forms a ring within the dough.
Folding the outside edges of the dough over the filling, roll and
stretch at the same time until your ring of dough is too big to roll
towards the center any more. Slit the inside of the circle of dough
with a sharp knife and fold that dough back onto the snake.
Using the side of your hand (little finger side down) flour your
hand and use it as a knife, sawing through the ring to pinch the
end of the dough while "cutting" through the ring. con tinue until
all of the ring has been "cut" into knishes. Bake at 350 for about
For the above recipe of dough, use about 3 pounds of potatoes.
Peel, then boil potatoes until mashable. Saute 2 large onions,
chopped, in oil until translucent. Mash into the potatoes.
season with salt and pepper.
The whole recipe makes about 5 dozen 2-3 inch knishes.
See also: Knishes
On 21 Oct 2005 at 9:24, Janine wrote:
> Hello. I'm trying to find where I can purchase Vieux Monde Seasoning
> (not Beau Monde), or failing that, the recipe for it. I use it in a
> great dip recipe and am almost out. I kept the original package as I
> had such a hard time finding it -- Horton Spice Mills -- but they do
> not have a website. I can find no reference to it on the internet.
> Thanks in advance, Janine
Well, here is the contact information for Horton:
Horton Spice Mills Limited
256 Steelcase Road West,
Markham, ON L3R 1B3 Canada
I cannot find a product online with the name "vieux monde".
However, "vieux monde" means "old world", and there is a
product called "Old World Seasoning." You can get it at these sites:
Old World Seasoning