Raclette is one of my favorite meals to prepare. The prep takes time, but the result is entertaining and delicious. It's kinda like fondue, but better! There's veggies and nachos with cheese, veggies in broth and proteins of your choice - I like filet mignon and giant shrimp. This interactive meal will last a while - I promise, everyone will leave satisfied AND with a story. I usually have racelette when we have guests for the first time and most of them purchased their own raclette appliance shortly after.
I did a lot of research on the best raclette appliance and chose the Gourmia Electric Raclette - Table Top Party Grill. This portable cooking appliance can accommodate cheese, broth and grilling. There is a heating element under the sombrero and above the six raclette pans. This device gets very hot, boils veggies, melts cheese and grills seafood, poultry and meat. The pegs along the cone of the sombrero allow you too stick the protein against the hot grill, while the shallow bowl along the rim lets you cook your veggies in broth. I have the best broth - we'll come back to that.
The grilling, dipping and socializing can go on for hours - so does the prep! You're gonna need veggies..
Cut your veggies and separate into serving trays. The quantity depends on your crowd. I suggest preparing too much, cause I have yet to have food left on the table - I often go to the fridge and replenish the trays. I know most recipes suggest you remove the seeds from hot peppers and Jalapeños, but NO! That's where the intense flavor comes from - just warn your guests.
You're gonna need some proteins for grilling. Bare in mind the juice from the protein will drip into the broth, so this is not a vegetarian-friendly meal. I like to use Whole Foods Filet Mignon. I always get compliments that the filet has a buttery texture. Diners can decide whether or not to go rare, medium or well done. Make sure to season your filet with pepper and salt a few hours before serving it. I season the edge and at the last minute, cut the filet into strips. I also like jumbo shrimp (the blueish ones). I get them at Whole Foods and always request to have the shells removed (leave the tail) and to have them deveined. The shrimp are a crowd favorite and disappear quickly. Season your shrimp 30 minutes prior to serving. My go-to seasoning shop is The Spice & Tea Exchange. For shrimp I love the Adobo Spice Blend, Black Truffle Garlic Seasoning and Vik's Garlic Fix! I like to change it up. Make sure to place your raw proteins on a separate plate or next to veggies that will be cooked thoroughly. DO NOT put raw meat and seafood on your personal plate.
The broth, veggie dip and sauces are of the utmost importance and take the most time - you should prepare these the night before. I purchase a variety of steak sauces from Whole Foods. My favorites are Noble Made By The New Primal Classic BBQ and Mustard BBQ. BUT, any sauce will do. My cocktail sauce is easy to prepare, super strong in flavor and will remove any unwanted nose hair. Ingredients..
Combine the ingredients and slowly add the horseradish until you reach your desired taste. Warning - I like to wear my onion glasses when I shred horseradish, cause it's super strong. It will bring you to tears and burn a hole to your brain!
For the broccoli and mushroom dip, I try to replicate the Melting Pot Green Goddess. Ingredients..
Gently whisk the cream cheese, sour cream, parsley, chives, white onion and a little seasoning (to taste). Slowly add a tsp of milk for easier mixing, but don't get crazy, cause your Green Goddess should be thick. As your mixing, it will soften and seem thin, but it will thicken in the fridge. This stuff is heavenly. I usually double the recipe and barely have any left over. You can use it on your veggies and proteins. I highly suggest you fill the mushroom caps with Green Goddess.
There are six raclette pans that fit nicely under the heating element. I suggest putting a few veggies and topping with cheese and Jalapeños or hot peppers (to taste). Don't overflow the pan, cause it won't fit under the element - so make sure to cut the veggies into small pieces. I also like to serve a bowl of purple corn tortilla chips. Once the cheese is melted, you can pour the veggies and cheese onto the chip - DELICIOUS! You can also pour a little hot salsa over the veggies and cheese. My favorite cheeses for raclette are Boar's Head Canadian Cheddar, Boar's Head Sharp Cheddar and a horseradish infused cheese. Most grocery stores also stock raclette cheese, but it's a little strong for me. DO NOT purchase one of those trays with perfectly squared cheese slices - it's processed and doesn't melt properly. Splurge and get the good stuff.
The broth is super important and my favorite raclette feature. I frequent The Melting Pot fondue restaurant and always ask to take the left over broth home. I let it cool in the fridge and freeze it until I need it. It's a super salty, flavorful broth that can be used in soup, gravy and raclette broth. If you like fondue, you know that everything is cooked in the broth, so the flavor is comprised of meat, seafood and veggies. Also, after roasting a chicken or turkey, I boil the carcass, strain, cool and freeze the broth. This works well for soups, gravy and raclette. Just add seasoning (preferable The Melting Pot seasoning) and it's the perfect base. You can also make a broth from scratch with store bought veggie, chicken or beef broth and some seasoning. After each raclette dinner, I cool the leftover broth and freeze. Overtime, the ongoing broth will become super flavorful and way too salty, but mixed with water, it's kinda like a homemade bouillon.
Put a little cooking spray on the cone, so the meat doesn't stick, turn your grill on high and pour the broth into the shallow rim. Place all your prepared veggies, cheese and proteins on the table and let the grilling and dipping begin. I suggest getting the proteins on the cone immediately, so the cooking spray doesn't burn. I like to use fondue plates, cause they're sectioned and the sauces and juices don't run all over the plate. You can also place small containers for the sauces. Cooking times are as follows.. Once the cheese has melted over the veggies, dig in. The veggies should be el dente. Broccoli and mushrooms - 3+ min, filet - depends on preference and shrimp 3+ min (depending on size). If you are grilling chicken, I'd give it 4+ min (depending on size).
Your guests are gonna love this cooking concept - You won't be stuck for things to talk about! I considered buying a raclette appliance for everyone I know this past Christmas, but they were sold out. If this is your first time visiting my home, you can expect raclette..
We're not done! After you've finished the cheese, veggies, meat and seafood, quickly pour out the broth, give the sombrero a rinse (don't bother scrubbing it yet) and wash the pans - it's time for dessert. This is also a great time to serve coffee or espresso, so your guests don't fall into a food coma! Like the veggies and cheese, place a few berries in the pan, along with chocolate and wait for it to melt. By the time you get to the dessert, you're full, but can't resist berries and chocolate. I like to use blackberries, strawberries and mini Toblerone (the mini pieces fit under the heating element nicely). 
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