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!

***Remember to be careful when dealing with raw meats, especially poultry. Don't use the same utensils to handle raw meat and to eat it. Make sure your food is cooked thoroughly before slicing it on your "eating" plate.