The Great Khans Fire Pot Recipes

FIRE PIT STEAK AND POTATOES

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 300 degrees F.
• For the potatoes: Lay out 2 pieces of parchment paper on top of 2 pieces of heavy-duty aluminum foil, making an X. Add the potatoes to the center along with the rosemary, garlic and olive oil. Season with sea salt and pepper, then bring up all 4 edges of the foil. Pour in the white wine and seal the foil and parchment, making a packet.
• Place the potato packet onto the indirect heat side of the grill. Close the lid and cook until the potatoes are cooked through and tender, 25 to 30 minutes. Remove the potatoes from the grill when ready and set aside. They will keep warm in the packet.
• For the steak: Mix together the kosher salt, pepper and chopped rosemary. Season the steaks liberally with the seasoning mix, patting down to ensure the seasoning really sticks. Place the steaks on the indirect side of the grill, close the lid, and cook until the internal temperature reaches 110 to 120 degrees F, or rare, 30 to 35 minutes. Remove the steaks from the grill, then carefully remove the grill grate and set aside.
• Brush the steaks with olive oil and place directly onto the coals. Cook for 3 to 5 minutes per side, or until the desired temperature. Remove the steaks to a cutting board to rest for 5 to 10 minutes before slicing.
• Pour the potatoes into a serving bowl, drizzle with olive oil and sprinkle with flaky sea salt. Slice the steak and serve together with the potatoes.

FIRE POT

Steps:

• Butterfly the shrimp.
• Arrange it and the steak on a platter.
• Place the bean curd, spinach and chinese cabbage on small platters.
• Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
• Drain thoroughly and arrange on a platter.
• Alternatively you can give everyone a bowl of rice.
• Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
• Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
• Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
• Heat until boiling again, then reduce to a medium simmer.
• Place all the platters around the fire pot or fondue.
• Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
• They then dip the items into their bowl of sauce and enjoy.

MONGOLIAN FIRE POT

Steps:

• Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
• Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
• Your guests spear and cook their food with fondue forks.
• Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
• We also provided chopsticks for eating with.
• Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
• If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
• End the meal with fortune cookies and green tea ice cream.

THE GREAT KHAN'S FIRE POT RECIPE

Steps:

• Soak the noodles in warm water to cover until softened, about 30 minutes; drain. Cut the noodles into 3-inch pieces. Place the noodles and spinach on a serving platter with the lamb, prawns, and onions. Cover and refrigerate until ready to cook. In separate small serving bowls, whisk the dipping sauce ingredients until blended. In a large pot, bring the broth, ginger and wine to the boil over medium-high heat. Reduce the heat to low; cover and simmer for 20 minutes. Discard the ginger. Set a Mongolian fire pot or an electric wok in the centre of the table. Arrange the lamb platter and dipping sauces around the cooking vessel. Pour the hot broth into the fire pot and adjust the heat so the broth simmers gently. Each diner cooks his or her choice of ingredients and seasons it with dipping sauce. This recipe yields 6 to 8 servings. Plotting your Fire Pot: When purchasing a fire pot or hot pot, be sure to find one that is functional and not merely ornamental. To prevent damage to the pot, fill the moat with hot broth before adding the charcoal. Light the charcoal ahead of time in a barbecue, then transfer them to the fire pot. Unable to find a traditional fire pot? In a pinch, use an electric wok, or a portable gas burner, or even a fondue pot. The Cantonese version of hot pot is called a fire pot, which is a large clay pot over a portable burner or cool-burning stove.