Thursday, December 31, 2009

First two courses done!

First, the chimichurri sauce:

Then, the dippers for the cheese course:

Then, the broth fondue:

Update with pics

Here is the filtered broth:

I prepped the mushroom caps, and am going to prep some more of the veggie and fruit dippers.

More prep

I diced the farm raised chorizo style beef sausage. I did it while it was still a little frozen, which made it easier. I stuck it in the fridge. I am going to saute it with sliced poblanos, chopped onions and diced garlic, and am going to add it (with a Corona beer) to Monterrey Jack cheese. Picky's mom has agreed to make fresh tortilla chips. I will also cut up fresh celery and apples.

New Year's Eve!

I am party planning, again! New Year's Eve!

We will be having a three course fondue meal with the kids and Picky's folks.

First course: Monterrey Jack cheese with chorizo and poblano peppers, with corona mixed in. Dippers: homemade tortilla chips, celery, apples

Second course: a Court Bouillon broth, mojo style. I am making the broth custom now:

For both of these courses, I am going to be rubbing down the fondue pot with a sliced garlic clove or two. To simmer in the broth, we will have filet mignon, chicken breast, shrimp and mushroom caps. I will be making some sauces: teriyaki (store bought), a curry sauce, and chimichurri. Maybe some drawn butter for the shrimp, since I love drawn butter.

And, the of course course, the dessert: chocolate. I am using Ghiradhelli bittersweet chocolate, heavy cream, and maybe a dash of Godiva liqueur. Dippers: pound cake, strawberries, bananas, and fingers!