Fondue for Two!

Jesson and I love going to the Melting Pot restaurant, but we don't love their prices. We decided to try to make our own fondue at home. It turned out really well! Below are pictures of the meats we used and the sauces and dips we made. Our favorite by far was the Curry Chutney Dipping Sauce, we have made it several times since then and have used it on everything from chicken to vegetables to rice. It is yummy! I've included the recipe at the bottom if anyone wants to try it. It's very easy to make and you can use it on everything!

Below are the meats we cooked. Starting at the top and going clockwise we have chicken breast, Filet Mignon with a Sesame Soy marinade, salmon, plain Filet Mignon, and shrimp in the center.

Below are the dipping sauces. Left to right on the top row we have Green Goddess Dip, Honey Mustard, Wasabi Mayo, and Curry Chutney Sauce. On the bottom from from left to right we have Teriyaki Sauce, Horseradish Sauce, and BBQ sauce.
Our table, all ready and waiting for the dipping to start!

Jesson recovering after fondue night. He ALWAYS lays down on the floor for about 10 minutes after dinner to digest. Thank goodness he doesn't try to do the same thing when we go out to eat!

That is one happy fondue customer!

Curry Chutney Dipping Sauce

Ingredients:

1/2 cup plain yogurt

1/2 cup mayonnaise

1/2 cup mango chutney

1 teaspoon lime juice

2 teaspoons curry powder

2 tablespoons minced red onion

1/4 teaspoon cayenne

Directions:

Place all ingredients into a blender or food processor and run for 30 seconds to 1 minute (until sauce is smooth and there are no chunks). Chill in fridge for at least 30 minutes and up to 3 days. Serve over grilled meat, rice, or vegetables. Enjoy!