Recipe: Fondue

Are you getting ready for March 23? It’s not your typical day – it’s National Chip and Dip Day! At Redstone American Grill, we love to dip! A crowd favorite, our Buffalo Jumbo Shrimp is served with a side of blue cheese dressing, and our thick and creamy artichoke spinach dip is a real crowd pleaser, too, served with salsa, sour cream, and warm tortilla chips.

If you’re in the mood to dip on Wednesday – or any day – stop by for our Jerk Chicken Fondue, or try your hand of our version at home.

Ingredients:

• 1 oz. Jerk Seasoning
• 8 oz. Raw Cubed Chicken
• 2 TBSP Spicy Pepper Mix, rough cut
• 2 TBSP Scallions sliced 1/16” on a bias
• 4 oz. Gala Apples sliced ½” strips
• 6 oz. Smoked Gouda Cheese
• 16 Sourdough Croutons
• Parsley, finely chopped

Place marinated chicken on the grill and cook thoroughly 5- 7 minutes. Brush with olive oil.

Toss the chicken with the pepper mix and scallions. Plate.

Warm Gouda slowly to 155 degrees; do not boil, as the cheese will break. Pour into fondue pot with candle to remain warm. Add 4” wood skewers. Arrange croutons, fruit, and chicken to your liking.

See this delicious dish prepared by our Eden Prairie Head Chef Kevin for even more preparation tips, or come in and see us soon!