Who Doo? You Doo!!!

 Voo Doo! Fondue!!

This is Chef Ricky's and my appearance on WWL TV's Morning show doing Shrimp and Oyster Fondue

Below are some of our Voo Doo recipes. Just click on the recipe you would like to see, or just scroll down and read them all.

Also you can check out some of our Halloween recipes, scary stuff!!

Caldron Fried, Louisiana Soft Shell Crabs, Shrimp and Oysters

Fondue Graveyard!

The Fishy Cheesy Caper Dip

Drunken Orange Dip

Gris Gris Powder

Zest is the Best Dip

Shrunken Brains on a Pike!

Voo Doo Cheese Fondue

Almost Classic Cocktail Sauce

Chocolate Fruit Fondue

 

Caldron Fried, Louisiana

Soft Shell Crabs, Shrimp and Oysters

 

Ingredients

5 lbs 21 – 25 count Louisiana Shrimp

½ Gal. Louisiana Shucked Oysters

1 doz. Louisiana soft shell crabs (cleaned and cut in half)

½ cup Extra Virgin Olive Oil

Preparations

Remove heads, and peel shrimp down to the tail, but keep the tail or the "Pants" on the shrimp. Reserve the heads and shells to make a stock.

Clean and wash oysters of shells and dirt.

In a 10 quart stock pot, add a gallon of water, bring to a boil and add the shrimp shells. (You can also add a quartered onion and/or celery bottom.) Lower heat and simmer for 30 mins. Use a potato masher for crush the heads and shells in the hot stock pot. Then, place a colander in a large bowl and strain off the shells. Retain stock, discard shells.

Place the shrimp stock back into the stock pot over medium heat. When the stock starts to simmer, add the oysters to the stock. Allow the oysters to poach for 2 -3 mins, the edges with curl slightly, remove with a slotted spoon.

Sprinkle the shrimp and oysters with the olive oil, then lightly dust with the Gris Gris (see recipe), then allow the shrimp, oysters and stock to cool for 30 mins, and then refrigerate.

Caldron Fried, Louisiana

Soft Shell Crabs, Shrimp and Oysters

Page 2

Materials

1 large Watermelon

2 large Onions, peeled, quartered, the divided into pieces

2 large Red and Green Bell Peppers (cut into ½ inch pieces)

100 12 inch bamboo skewers

Preparations

Place the watermelon on the cutting board so that the natural bottom (usually the white part) is facing down. Then cut an oval out of the side facing up (Reserve oval piece for later use.). Remove the seeds and pulp. The intention of this exercise is to use the melon as a bowl. Fill the melon about half full of ice and arrange the poached shrimp and oysters on top of the ice.

Skewer a piece of onion first on the bamboo, then a shrimp, then a piece of bell pepper. Shove the blunt end of the skewer into the side of the watermelon. Do about 50 of these, alternating with the poached oysters, and arrange the skewers around the sides of the melon.

Caldron Fried, Louisiana

Soft Shell Crabs, Shrimp and Oysters

Page 3

Ingredients

Liquid Batter

¼ cup Wasabi Paste

1 cup Heavy whipping Cream

Dry Batter

2 cups Corn Flour

¼ cup Gris Gris (see recipe)

Food Ingredients

1 quart Peanut oil

1 quart Shrimp and Oyster Stock from above

Preparations

Use two table presentable 12 oz serving bowls, mix the batters separately. Clean edges and arrange on fondue graveyard!

Method

Teach your guests to dip the pikes into the Wasabi batter first, then rolled into the dry batter, shake off extra batter, then place in the hot oil until golden brown (about 5 mins.) Remove the pikes from the oil and shove the dull end of the pike into the "limbo" piece of watermelon.

Fondue Graveyard!

Materials

Black Banquet Cloth

Voo Doo Dolls, OF COURSE!

Oval piece of melon from above, we call it the "limbo" piece

Troll, Leprechaun, or any kind of broken, dismembered doll

Coins or Mardi Gras Doubloons, beads, or Rosaries

Old Black and White Pictures

Chicken Bones (Cleaned and bleached white)

Chicken Feet (purchased from a butcher)

Charmed or Votive Candles

Teeth (of any kind!)

Half filled whiskey and or wine bottles (the cheaper the better, MD 20-20 works great!)

Tarot and or playing Cards

Dice

Sea Shells, Crab Shells

3 - 4 Fondue sets with sterno or heat wicks

Preparations

Clean the oval piece of melon of meat and seeds so that it lays flat. Poke holes with one of the skewers into the rind to allow the pikes to be easily stuck into the rind. This is the "limbo" piece, we will use it as a cooling place for the fried shrimp and oysters.

Once the pike is cooled, choose which sauce you would like to a comply it with!

The Fishy Cheesy Caper Dip

Ingredients

1 cup Ranch Dressing

2/3 cup Golden Italian Dressing

½ cup Grated Parmesan Cheese

1 tbls Three Crabs Brand Fish Sauce

2 tbls Minced Capers

½ tsp White Pepper

Method

Mix all the ingredients in a serving bowl and refrigerated for at least 24 hours.

 

Drunken Orange Dip

Ingredients

1 -1/2 cups Orange Marmalade

2 oz Scotch

1 oz Rice Wine Vinegar

½ tbsp Red Pepper Flakes

Method

Mix all the ingredients in a serving bowl and refrigerated for at least 24 hours.

Gris Gris Powder

Ingredients
1/2 cup Granulated Garlic

1/3 cup Spanish Paprika

1/3 cup Chili Powder

2 tsp Cumin
1 tsp Whole Thyme Leafs
2 tsp Parsley Flakes
1 tsp White Pepper
1 tsp Black Pepper
2 tsp Cayenne Pepper
1 tbls Salt (or to taste)

Chef Notes

Gris Gris is a powder used in voodoo, usually a person would carry a small bag of the gris gris with them. You take a small pinch of it, and sprinkle it at a person whom you want to ward off, or cast a spell on!

Zest is the Best Dip

Ingredients

½ cup Rice Wine Vinegar

1 tbls Fresh Lime Zest

1 tbls Fresh Orange Zest

8 oz Cream Cheese (room temperature)

½ cup Cream Sherry

1 tbls Wasabi Paste

4 oz Flying Horse Brand "Sweet Chili Sauce for Chicken"

Method

In a small sauce pan, and over medium heat, poach the lime and orange zest in the vinegar for about 5 minutes. Remove from heat, combine remaining ingredients, place in a serving bowl, and refrigerate for 24 hours.

Shrunken Brains on a Pike!

Ingredients

1 large Cauliflower

16 oz can Beets

1 large Ziploc Bag

Lot 12 inch Bamboo Skewers

Method

Wash the cauliflower in cold water, use a pearling knife, and separate the flowers into small pieces. Remove as much of the stems as possible. Open the can of beets, strain off the beet juice and add to the Ziploc bag, add in the cauliflower. Burp out as much air as you can. Then place in a refrigerator for at least 24 hours, turn often.

When ready to serve, The "Brains" should have picked up a mild pink color from the beet juice! Skewer the brains from the underside, Then shove the dull side of the skewer into a pineapple or watermelon rind for display. A great compliment for this "chilling" dish is our "Fishy Cheesy Caper" Dip.

Voo Doo Cheese Fondue

Ingredients

6 oz Swiss Cheese, Emmentaler if available (Grated)

6 oz Gruyere cheese (Grated)

1 tbls Flour

1 cup Dixie Blackened VooDoo Beer

1 tbls Fresh Lime Juice

1 clove Garlic (Crushed and finely minced)

3 tbls Cinnamon Schnapps

¼ tsp White Pepper

¼ tsp Ground Nutmeg

1 loaf Day old French bread, cut into 1 inch squares

Lot 12 inch Bamboo Skewers

Method

In a bowl, combine the two cheeses. Add the flour and mix completely. Set aside.

In a cast iron fondue pot and over medium heat, add the beer, lime juice and garlic. Slowly warm the beer, but do not allow the beer to boil.

Reduce heat, and slowly add the cheese mixture. Whisk constantly until all the cheese is added and fully blended with the beer. Add the remaining ingredients, and blend until you have a smooth dip. Serve immediately.

Presentation

Place the French bread cubes into a basket, allow your guests skewer their own cubes and dip into the fondue!

Almost Classic Cocktail Sauce

Ingredients

6 oz Ketchup

1 oz Prepared Horseradish

2 tbls Fresh Squeezed Lemon Juice

1 tsp Worchester Sauce

1 tsp Gris Gris powder (See Recipe)

Method

In a serving bowl, combine the all of the ingredients and refrigerate for 24 hours.

Alternate Ingredients

Substitute the Horseradish for Wasabi Paste, WOW, this is great!!!

Substitute the lemon juice for lime juice! This will make it a little sweeter tasting.

Substitute the Gris Gris for garlic flavored Tabasco Sauce! Another no brainer!

Chocolate Fruit Fondue

Ingredients

2 large Cantaloupes

3 Pints Fresh Strawberries

1 Pint Berries of any kind, except ones with seeds

Lot 12 inch Bamboo Skewers

1 quart Hershey’s Chocolate

Method

Cut the cantaloupes into serving bowls, discard the seeds, and ball the meat, reserve. Use a chef’s knife, to level off the bottom of the rind. This will help stabilize the bowl as a display for the skewers and extra fruit.

Wash the berries in cold water, remove the stems from the berries, and skewer the fruit on the bamboo. Shove the dull ends of the skewers into the rind bowls.

When ready to serve, add the chocolate to the fondue pot. It is best to use the lowest of heat, a diffuser screen placed between the pot and flame works the best. Allow the chocolate to warm, and serve as a dessert!