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Planet Voodoo 
The Web's Premiere Voodoo Doll Resource Site!
Everything you ever wanted to know about Voodoo dolls but were afraid to ask...
Planet Voodoo The Web's Premiere Voodoo Doll Resource Site! Everything you ever wanted to know about Voodoo dolls but were afraid to ask...
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Voodoo StewChef: David Clarkson The Afternoon show's food consultant. Degree of difficulty: Low You need: Method: Serving Suggestion: Serve with loads of cracked pepper, extra chilli, fresh lemon zest or juice as required. From: http://www.abc.net.au/southwestwa/stories/s860638.htm
Voodoo Chicken Skewers Ingredients Marinade:
Directions In a separate bowl, mix the ingredients for the dipping sauce and set aside. Take the skewers and slide them lengthwise through each piece of chicken breast. Place the skewered breasts in marinade and let stand 1 hour. Grill the chicken until done or lightly browned on each side. Remove from the grill and serve with the Southern Comfort dipping sauce.
From: http://recipestoday.com/recipes/941.php?wcat=25
Voodoo SalsaFrom: http://www.nikibone.com/recipe/salsa/voodoosalsa.html Southern Comfort Voodoo ShrimpChef: Chef Duke LoCicero Serves: 6 Ingredients: From: http://www.louisianaseafood.com/recipes-sh-voodoo2.htmlVoodoo Pasta RecipeReady in: < 30 minutes Ingredients:
Directions: Cook fettucine noodles. Cut smoked sausage into slices. Sprinkle with blackening seasoning. Cook in skillet until brown. This recipe for Voodoo Pasta serves/makes 6 Callaloo Voodoo Serves: 4-6 INGREDIENTS:
METHOD / DIRECTIONS: Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme. In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, and add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot. From: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=185 New Orleans Voodoo Lucky Penny Stew 1 quart boiling water *Before beginning your cooking, set up a green candle in the kitchen and surround it with 3 shiny pennies. Light the candle and say, "Hey, Legba, open the gate, let my words carry to the other side. Thank you." Pause a moment. Then say, "Capitaine Agouer (pronounced "ah-ghwAY"), I humbly ask that you help me in providing for my family, myself, and others that may be in need." Then begin your food preparation with your petition in mind. Keep your petition in mind and honor Capitain Agouer during the preparation of the food. Add all ingredients except the meat, cabbage, spinach, and raisins to the pot of boiling water and reduce to a simmer. Add in the meat and simmer for 10 minutes. Add in the rest of the ingredients and cook for 40 minutes at a low simmer. Turn off flame and add 1/2 cup red wine to pot and stir. Remove the bay leaf before serving. Serve with black eyed peas to insure prosperity. BEFORE YOU EAT: Before you eat the stew, take 1/2 cup out and put it in a pretty paper cup or bowl. Place it in front of the burning candle as an offering to Capitaine Agouer. After the meal, take the food offering and the three pennies outside and leave it under a tree. Stamp the ground three times with your foot and say, "Blessings and thanks to you Capitaine Agouer." Recipe copyright © 1997, Samantha Kaye
Halloween BBQ: Voodoo Drumsticks Recipe by Dwayne A. Rules Something a little different ... oyster sauce and honey drumsticks to balance out the BBQ spread if you've got something else (wings or kebabs) with a spicy marinade.Ingredients Method From: http://kuali.com/recipes/viewrecipe.asp?r=1295 Voodoo Gumbo Source: Burt Wolf's Travels and Traditions, Las VegasMakes 8 servings
Combine the onion, bell pepper and celery, then remove 1/2 cup of the mixture and set aside for later. TO MAKE THE BROWN ROUX: Over high heat in a small heavy saucepot, heat 6 tablespoons of the oil. When hot, add the flour and, with a wooden spoon, over medium heat, stir constantly until the roux turns brown and smells nutty, about 8 to 10 minutes. Remove the pot from the heat and immediately add the reserved 1/2 cup of the vegetable mixture and continue to stir until the roux has cooled down. Transfer the roux, which is very hot, to a mixing bowl. In a heavy 4-quart saucepan, over medium heat, heat the remaining 2 tablespoons of oil. Add the remaining vegetable mixture and cook, stirring, for a couple of minutes. Add the andouille sausage, optional "Cajun" or "Creole" seasoning, cover and cook over low heat for about 5 minutes, or until the vegetables are tender, but not brown. Over medium heat, add the chicken stock, Worcestershire sauce, tomatoes, beans and the reserved roux and bring the liquid to a simmer. Cook, uncovered, for 5 minutes then add the chicken and cook for 5 minutes longer or until the chicken is completely cooked through. Remove the pot from the heat and add the hot sauce if you like your gumbo hot and/or add the sour cream if you like it rich. Serve over rice. From: http://www.cooking.com/recipes/static/recipe3010.htm Voodoo Tuna with Mango Salsa Tim Sullivan, executive chef at Epazote in Del Mar, California, works magic with an ahi tuna and mango entree. Voodoo sauce (recipe follows) Mango salsa (recipe follows) 1 medium-size (1/2 oz.) dried ancho chili 1 teaspoon ground cumin 1/4 teaspoon each salt and pepper 6 fillets (about 6 oz. each) ahi tuna About 1 tablespoon olive oil Lime wedges and mint sprigs (optional) Prepare sauce and salsa. Seed spread apart to lay flat 9-inch-square pan. Bake in a 350 [degrees] oven until just toasted, 6 to 8 minutes; watch carefully, as it burns easily. In a blender, whirl cooled chili until finely ground. Add cumin, salt, and pepper. In a barbecue with a lid, ignite 60 mounded charcoal briquets on firegrate. Let burn until coals are barely covered with gray ash, about 15 minutes. Push coals into a Single layer and set grill 4 to 6 inches above coals. Meanwhile, rub all sides of tuna steaks with chili mixture and drizzle with oil. Place steaks on hot grill (you can hold your hand at grill level only 2 to 3 seconds). When steaks start to brown, about 4 minutes, turn with spatula; cook until just opaque on outer edge and just pink in center (cut to test), about 8 minutes total. Distribute warm voodoo sauce equally among 6 dinner plates; spread in a smooth layer. Place hot tuna steaks on sauce; spoon salsa over fish. Garnish with lime and mint. Serve immediately. Serves 6. Per serving: 323 cal. (17 percent from fat); 43 g protein; 6 g fat (1.1 g sat.); 26 g carbo.; 312 mg sodium; 77 mg chol. Voodoo sauce. Stem, seed, and crumble 2 large (3/4 oz. total) dried California or New Mexico chilies and stem, seed, and mince 2 large (2 oz. total) fresh jalapeno chilies. Add to a 5- to B-quart pan over medium-high heat along with 2 teaspoons sesame oil, 1 cup chopped red bell pepper, 1 1/3 cups chopped red onion, and 1 tablespoon minced garlic. Cook, stirring often, until vegetables are just tinged golden, about 5 minutes. Add 1 cup each chopped mango and chopped Roma-type tomatoes, 1 tablespoon minced fresh ginger, 1/2 cup fresh-squeezed orange juice, and 1/3 cup each regular-strength chicken broth and rice vinegar; bring to a boil. Cover, reduce heat, and simmer until very soft and well blended, about 1 1/2 hours. In a food processor or blender, whirl mixture until smooth. With a wooden spoon, rub sauce through a fine metal strainer; discard residue. Stir in 2 teaspoons fish sauce and 1 teaspoon soy sauce. Use, or cover airtight and refrigerate up to 1 week. Mango salsa. Combine 1 cup diced mango, 1/3 cup diced canned roasted red peppers, 1/2 cup diced red onion, 1 medium-size (3/4 oz.) fresh jalapeno chili (stemmed, seeded, and minced), 2 tablespoons minced fresh mint leaves, and 1 tablespoon fresh lime juice. Cover and chill until ready to use, up to 4 hours. From: http://www.findarticles.com/p/articles/mi_m1216/is_n5_v194/ai_16945575 Coconut Crusted Voodoo Shrimp 8 cups canola oil, for frying In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping
From: http://www.chowhound.com/topics/323332
Haitian Voodoo Sticks 32 min 20 min prep
1. Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours. 2. Preheat a grill for high heat. 3. Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides. 4. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes. From: http://www.recipezaar.com/193378
Voudou Fried Eggplant (To Attract a New Love)1 Eggplant Peel and cut Eggplant in 1-inch strips. Powder them in flour mixed with garlic powder and couch grass. Pass them through egg and then shake the strips in breadcrumbs, oats and chopped pecans. Deep fry in Peanut Oil at 375 degrees, turning often until golden brown. Salt and pepper to taste. Dine by the light of 2 pink candles. Love Spinach for Women (To Draw a Man)(2) 10 Oz. Bags of Fresh Spinach Cook spinach in 1/2 cup water, drain in colander and chop. Sautee mushrooms. Return the spinach to the pot with mushrooms, then add sour cream, salt and pepper to taste. Stir and add Swiss Cheese and butter, stir and then turn off the stove. Now add the white wine and pinch of Orris Root Powder, stir. Serve by candlelight. From: http://www.erzulies.com/site/articles/view/58
Rumbi Island Grill's Voodoo Chicken Salad
From: http://www.recipelink.com/mf/14/25746
VooDoo Beer Steamed Shrimp |
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From: http://www.3fatchicks.com/cookbook/viewrecipe/484
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