Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve as a quick after-work meal, or as an hors d'oeuvre at your next party. Notes: If you don't have the right-size fondue pot, use another heavy small pan that will sit stably over the heat source. Prep and Cook Time: about 45 minutes.
Sunset JANUARY 2006
1. Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter.
2. Place vegetables and bread in baskets or dishes.
3. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or cannedheat flame. Watch mixture and stir often so garlic doesn't burn; adjust heat as needed.
4. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.
Go to full version of