There’s nothing more cozy, or delicious than dinner around the fondue pot with a few friends. You should only have about 3 guests per pot. We make one pot for oil and one for cheese.
Meat Fondue
1 – ½ lbs. quality steaks, cut into ½ inch cubes (I use well-trimmed rib eye)
4 chicken breasts
6-8 shrimp per person, peeled and deveined, with tail intact
1 lb. fresh mushrooms, cleaned and chopped a little if not bite-sized
1-2 bottles peanut oil
Prepare all of the ingredients and arrange them nicely in separate dishes with the meat on top of ice. Refrigerate until ready to use. Fill electric fondue pot ¾ full of peanut oil and bring to high degree of heat, about 425 degrees.
Test readiness of the oil by spearing some meat and dipping it in to see if it sizzles and cooks the meat without popping. Experiment with the length you like to cook the meat and enjoy! Serves 6 or more.
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