Fondue
(Raquel - raque2000)

I'll give you the recipe, the oil fondue can be very low-carb, it's mostly protein and the dips can be very low-carb, I always make a large salad to go with so it's perfect! The cheese fondue can be VERY high in carbs, not so much the cheese mixture but because you use crusty bread to dip in it. What I have done is I used pre-cooked shrimp, chicken and raw veggies to dip, this way you don't overcarb, keep the bread to a minimum. Also, my fondue pot is electric, I'm too lazy for the one where you have to use fuel, it is never quite hot enough for the meat to fry properly and you have to be going back and forth reheating the oil on the stove.

Oil Fondue (Serves 4 -5 easily)

1 pound beef filet mignon, cut in 1" cubes (I remove all the fat before cutting)
1 pound large shrimp, peeled, deveined
1 pound giant sea scalops
1 pound bnless skless chicken breast, cut in 1" cubes
2 small to medium zucchini, cut once in half lengthwise and then slice about 1" apart (the pieces can't be too small or it fall off the fork)
1 pound fresh mushrooms, washed and patted dry.

BTW, everything has to be patted dry, except for the meat or else it'll splash when you dip it in the oil. Also, you don't have to use all of the meats I listed, I just put it there to give you an idea of what to use, the sky is the limit, I even used fresh tuna once and it was fantastic, DH likes peeled pearl onions and yellow summer squash. My kids' favorite is the filet mignon, which I get at a Latin market nearby for less than half the price of regular supermarkets.

I keep the dips pretty simple, I have one for the red meat and one for the chicken and the seafood. For the red meat I buy a very good quality blue cheese salad dressing, preferably chunky, it's delicious with the fried filet mignon.

The dip for the white meat is:

1 small garlic clove, smashed
2 tbsp fresh tarragon, chopped
1/2 tsp dijon mustard
4 tbsps regular mayo
4 tbsps Mexican heavy cream (if you can't find it there, use any thick table cream)
A small squeeze of lime,
salt and black pepper to taste.

I always eyeball the amounts, this is my best guess at how much I use of each, after mixing it all, let it sit for 15 minutes, try and make any adjustments you find necessary.

Rub the bottom of your fondue pot with a cut garlic clove, add the oil (I use safflower) up to about 2 1/2" from the top of the pot, it should be enough for the food to be completely immersed in it. Set the temperature between 325/350. I usually give two fondue forks per person and if they are not "veteran" fondue people LOL, I explain that they need to know the color of their own fork so as to avoid losing their food or getting someone else's.

It takes about 1 minute for the beef and shrimp to fry, the chicken and scalops take a little longer, but not too much.

I set the table by putting small bowls with the different meats and veggies so everyone can easily reach anything they want. I also have special fondue plates with the separate places for the dips, but regular plates should be fine. I also put salt and pepper shakers close to everyone, about 1 pair per couple. You can serve the salad as soon as you start heating the oil, it should be enough time.