Fondue Bourguignonne
The second course… Definitely worth the time it takes to cook it! There are a couple approaches we’ve taken in the past, and we like both. Decide what kind of taste you’re going for and get cooking! (This is a borrowed picture, but I will switch it out tomorrow night after I take pictures of our dinner 🙂
Fondue Bourguignonne: Simply fill the fondue pot halfway with vegetable oil and heat till shimmery. Add meat and cook according to directions below.
Bouillabaisse Broth: While usually reserved for seafood stew, this broth is a delicious, savory alternative to oil. Click HERE for specific directions.
Dippers:
Raw steak, cut into 3/4-inch cubes
Raw chicken breast, cubed
Raw shrimp, 31-40 count size
Fingerling potatoes, partially cooked
Cook the steak to desired doneness; cook the chicken till inside is no longer pink (2 minutes?); cook the shrimp till pink (1 minute?); cook the potatoes till soft. The more pieces you have cooking at the same time, the longer they will take to cook… just FYI :o)
We always have sauces waiting for our cooked meats–usually I’ll have little bowls of BBQ sauce, cocktail sauce, sour cream/dill or ranch dip, and green goddess dressing. Add your own!
