BBQ VOODOO
Provided by Food Network
Number Of Ingredients 17
Steps:
- Add the honey, molasses, garlic, chipotles, chiles, pepper and salt in large stockpot. Place the cumin, coriander and bay leaves on a piece of cheesecloth, then tie into a pouch with kitchen twine. Add to the stockpot and cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.
- Add the canned tomatoes. Cook 20 minutes and break up tomatoes. Remove spice bag.
- Add the onions, watermelon and peaches. Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.
- Add the vinegar, water and BBQ sauce. Reduce heat to low, cook minimum 4 hours.
- Add brown sugar to your taste.
- Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).
- The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
- Serve with additional sauce on side.
CALLALOO VOODOO
Steps:
- Brown the crabmeat 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, add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crabmeat, remaining garlic, and chile 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.
VOODOO PUNCH
A delicious zesty punch that has a twist of vodka, rum and fruit juices. This would be the ideal drink to have on a very hot day. Once you dip in to this punch you'll be itching for more.
Provided by splash035
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 8h50m
Yield 10
Number Of Ingredients 13
Steps:
- Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.
- Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 42.1 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 9.4 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 18.7 mg, Sugar 26.4 g
NEW ORLEANS VOODOO SHRIMP
Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated by the executive chef and the owner of the restaurant, Duke LoCicero, Cafe Giovanni's menu is cooked with fresh ingredients with American, French, Italian and New Orleans' distinctive Creole styles. Prep time is standing time. Serve 4 as an appetizer, or two as an entree. Posted for ZWT5.
Provided by TxGriffLover
Categories Cajun
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
- Meanwhile, mix VooDoo sauce ingredients.
- Grill or saute shrimp until done and serve with VooDoo Sauce.
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