A delicious, extended meal - no cooking skills required

Dear Reader,

Glynsky has written numerous posts about food. His famous post "Seductive Sponge" is the most read one on Diablog so far. Unfortunately, similar to his ice cream post, you have to be somewhat of a hobby chef to reproduce those.

Are you more like me, meaning lazy and non-cooking?
The "let's go out for dinner" kind of person? A dozen delivery menus on the fridge, and always willing to try the newest restaurant?

But sometimes you want or have to be a host. And if you are like me, then a barbecue is a challenge already. And it isn't that impressive, is it?

But there is a solution.
You can treat 1-5 people to a delicious, freshly prepared, extended meal - without having to cook a single thing! It is called Fondue.

No, I am not talking about the equally delicious Swiss cheese dish:

That requires a little bit of cooking. And there is always the danger of burned cheese. It happened to me many times.

No, I am talking about the meat variant:

Fondue Bourguignonne

Already, that does sound impressive for any invitation, doesn't it?

Here is what you need.




First get a fondue set like this one:

Then you buy per person (!) 

1. eight ounces of beef tenderloin and 
2. eight ounces of chicken breast. 

Have your butcher cut it into cubes for fondue, he knows. If not, an inch by an inch by an inch will do.

Buy top meat, it has to be tasty all by itself, no spices or herbs will be added.

Also buy:

• a large bottle of vegetable oil
• ketchup, mayonnaise, mustards, barbecue sauces, aioli, etc.
• baguette
• side dishes like mixed pickles, humus, baba ghanoush, olives,
• and raw cucumber, tomato, carrots

Have enough beer, and white and red wines ready.

Set the table, decoratively arrange the meat on a few platters. Arrange your sauces in small dipping bowls. The same with the raw, sliced vegetables, side dishes and the sliced baguette.

Put your fondue pot on the stove, fill it 3/4 with vegetable oil and heat it.


That's it for your part of "cooking".

When your guests have arrived, place your fondue pot in the center of the table over the rechaud with sterno, and adjust the flame so that it bubbles slightly. If it sputters when meat is added, reduce the heat.

Now everyone spears a piece of meat on his/her long fork, places it in the pot and cooks for 20 to 30 seconds. Remove the meat from the now very hot long fork onto your plate, dipp in sauce, eat, repeat.

This delicious meal has many advantages.

Everyone can eat at his/her own pace.
Each person can "cook" the meat to his/her own liking.
Everybody can pick the sauces and side dishes he/she likes.
Nobody has to run back and forth for the next courses.

You will be sitting together for hours, having conversation and fun. And even you, as host, will be able to enjoy the meal, since you didn't have to work for hours preparing it.

Whenever I have served fondue in the past, the guests enjoyed it very much. It makes for a fun evening for two to six people. And no work.

Bon appetit,

Engine Room