2018-02-21 / Entertainment

Throw a Hot-Pot Dinner Party

FAMILY FEATURES H eat 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.


Puebla Hot-Pot Broth with Avocado Crema Puebla Hot-Pot Broth with Avocado Crema 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


Asian Hot-Pot Broth with Tangy Chili Sauce Asian Hot-Pot Broth with Tangy Chili Sauce Tangy Chili Sauce:

cup Thai Kitchen Sweet Red
Chili Sauce
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.

Caribbean Hot-Pot Broth with Papaya Pica Sauce

Prep time: 45 minutes
Cook time: 3 hours
Servings: 10

Caribbean Hot-Pot Broth:

2 pounds 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
1 container (32 ounces) Kitchen Basics Original Chicken
Stock
1 whole chile pepper, such as Scotch bonnet or habanero
2 McCormick Bay Leaves
1 teaspoon McCormick Thyme Leaves
1 teaspoon McCormick Ground Turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
salt, to taste
2 tablespoons cornstarch
2 cans (13.66 ounces each) Thai Kitchen Coconut Milk
2 tablespoons lime juice

Papaya Pica Sauce:

3 cups cubed fresh papaya
1/2 cup cider vinegar
1/4 cup chopped, seeded Scotch bonnet (chile pepper)
1/4 cup chopped yellow onion
1/4 cup yellow mustard
1 teaspoon sea salt
1/2 teaspoon ground allspice
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Ground Ginger
1/4 teaspoon McCormick Ground Cloves
1 pound uncooked bay scallops
1 pound uncooked shrimp, peeled and deveined
cooked rice
toasted shredded coconut (optional)
fresh red or green bell pepper slices (optional)
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.
To make 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.

Return to top