Oldest Daughter and I played with our food tonight. We are fond of MOINK, but tonight it was Fondue MOINK. First order of business? MOINK Balls on Bubba Ho-Keg using the standard recipe minus the glaze.
The MOINK was joined on the grill by some pearl onions. If you like grilled onions, you’ve got to try them this way. In fact, even if you don’t like onions you should try them this way. Simply put them on the grill in their skins until they soften up, them pinch off an end of the skin and squeeze the innards into your mouth. They were sweet and incredibly tasty.
But I digress. We made a cheese fondue mix with Gruyere, Emmental, and Gorgonzola cheese, some garlic, white wine, cornstarch, and brandy soaked in dried cherries (I didn’t have any Kirsh, or I would have used that instead. We added some other fondue dipping essentials (bread, mushrooms, grape tomatoes) and we were ready to eat.
And as it turns out, my timing is horrible. Cheese is the next BBQ Brethren throwdown category, but it doesn’t officially begin until midnight Friday. And no, I don’t intend to use this for the 2010 MOINK Challenge either. I have something else planned for that…