Looking for Vegetables
On Saturday, my dad and I went grocery shopping. We were looking for the ingredients to make fondue! This was our grocery list: one pound shell-on black tiger shrimp, one pound filet mignon steak, two fresh lemons, two packs of diced onions (yellow and red), two squash, and one-fourth pound of rainbow cheese tortellini (but any kind of tortellini or ravioli will work).
Looking for Steak
We already had all the other ingredients. We looked for lobster tails, but unfortunately there weren’t any in stock, so we paid and drove home.
Heading for Home
Once we got home, we started making the broth. My dad let me do it all, with a little bit of help from my little sister, Tabitha.
Start With the Freshest Ingredients You Can Find
First, I peeled the raw shrimp. While putting the shrimp in one bowl, I dumped the shells in Daddy’s favorite red pot.
Crab shells were dumped in as well. (We had some in the freezer.)
Cooking With Tabitha
A few minutes later, I added 12 cups of water.
Next, I chopped the delicious looking vegetables and tomato and threw it in the pot. That was the thing that Tabitha helped me with. I let Tabitha pick up the vegetables and tomatoes, and put them in the pot, after I cut them up.
We also put in bay leaves, lemons, parsley, tomatillos, black peppercorns, garlic, and a few grinds of salt. Then I added herbs: thyme, basil, and oregano, to the pot. Then we put the heavy pot on the stove. It was so easy!
Squeezing Lemons With Tabs
Chopping Up Steak
The steak was another thing. It was not easy! After cutting up the andouille sausage, I had to chop up some fatty filet mignon. My dad was not very comfortable about this. After all, I am his little girl, and he was scared I was going to cut myself. But I was careful and I didn’t cut myself. After I cubed the filet mignon, I sort of skinned off some of the fat, because my mom does NOT like fat. I also cut up the mushrooms, broccoli, and squash into bite-sized pieces.
This was our meal!
When my mom was ready to eat, we put everything on the table, along with the yummy sauces: wasabi, bulgogi, Bacon Hot Sauce (which you might have heard about from my Salsa Festival post), and Phillippe’s mustard. My favorite bites were either the andouille in the spicy mustard or the steak in the bulgogi sauce. While eating this meal, I thought this was the best fondue night ever! I better thank Dad. Then I remembered that if there was anyone to thank, it was ME! I’m not trying to brag, but to be honest, I thought that the fondue was amazing.
If you want to try fondue at your house, here is Chef Megan’s Fondue recipe:
Chef Megan’s Fondue
(This recipe is my dad’s favorite fondue recipe, adapted from Emeril’s shrimp stock recipe. We changed it a bit to make it our own.)
For the broth:
6-8 cups shrimp and/or crab shells
12 cups water
2 cups diced onions (any colors will work)
3 stalks celery, sliced
2 lemons, sliced in half
4 bay leaves
2-3 handfuls of parsley leaves, depending on how much you like
2 tomatillos, sliced
1 tomato, sliced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons crushed garlic
28 black peppercorns
Few grinds of salt
For the fondue dippers:
1 pound shrimp
1/4 pound scallops
1 pound filet mignon, cubed
7 mushrooms, cut in half
2 andouille sausages, cut into thick coins
2 green squash, cut into thick coins
1 broccoli stalk, cut into bite-sized pieces (leave the stem out)
1/4 pound fresh tortellini
First, add the shells, water, onions, celery, lemons, bay leaves, parsley, tomatillos, tomatoes, basil, oregano, thyme, peppercorns, garlic, and salt to the biggest pot you have. Heat on medium high until it starts to boil. After it boils, turn the heat down to medium for a few minutes and then turn the heat down to medium low. Keep it that way for 30 minutes.
While the broth is cooking, cut up your “dippers” and put them in individual bowls. Put whatever sauces you want into little plates.
When the broth is done, strain it into a fondue pot, and turn it on. (My dad did that because it was hot and heavy.) You may need to use an extension cord to reach your table. Use fondue forks to cook the dippers in the broth, one piece at a time. Be careful not to put the raw food on your plate until it is fully cooked! Have fun!