Voodoo Child Chicken Food

VOODOO CRAWFISH ENCHILADAS

Steps:

• For the filling: Roast the chile peppers, bell peppers, onions and tomatoes on a grill or open flame until charred on the outside. Place in a plastic bag or on a tray and cool in the refrigerator for at least an hour.
• Pull them out of the refrigerator and reserve 1 red bell pepper, 1 red onion and 1 red tomato for the sauce. Remove the skin and seeds (if desired) from the rest of the peppers while being very careful to not touch your face. Leaving the seeds in will mean your enchiladas are much spicier. For milder enchiladas, leave out the habaneros altogether. Scrape any black char off of your red onion and the outer skin (not good eats). After this is done, you want to mix your peppers, onions, tomatoes and hot peppers and chop them into bite-size pieces.
• When the vegetables are chopped, add your crawfish tail meat and half your jack cheese and mix well.
• In separate mixing bowl, add the Cajun spice, garlic powder, onion powder, paprika and thyme. This spice mix you have created is a great blackening spice so save any extra you have. Some Cajun spices have more salt then others, so taste your mixture. It should have lots of flavor but have a nice balance of salt. If you find you need a little salt, add some seasoned salt or a season-all; if too salty, add a little more paprika, garlic and onion powder.
• Once you have your spices mixed together, add half of it to your crawfish mixture and taste.
• For the sauce: Add a splash of olive oil to a hot pan over medium-high heat, and then add the butter. Immediately add your garlic and shallots; this will cook quickly so have your cream ready to go. Cook for maybe a minute, stirring constantly (don't burn), and then add your heavy cream. Using a whisk, stir the sauce until it just starts to simmer. Reduce the heat to low and stir every couple of minutes.
• In a food processor, add the reserved red bell pepper, onion, tomato, Cajun spice, paprika and seasoned salt. Puree into a smooth consistency.
• Add this mixture to your hot cream and stir well. Turn the heat up to medium and simmer for 15 minutes, stirring often. Do not let the sauce boil over. (Allow the sauce to cool and then chill in the refrigerator if you want to make it ahead of time.)
• To assemble: Preheat the oven to 375 degrees F. Heat the vegetable oil in a deep frying pan to 350 degrees F.
• Using a pair of metal tongs, drop the tortillas 2 at a time into the hot oil for about 10 seconds. Remove from the oil and place on a plate lined with paper towels to absorb the oil. Allow the tortillas to cool, but don't chill them. While they are still slightly warm, begin spooning in the filling about one-quarter of the way down the tortillas and then roll tight.
• Using a cake pan or a deep casserole dish, place about 1/2 cup of the cream sauce in the bottom of the pan and spread evenly. Add each enchilada side by side until the pan is filled. Pour enough sauce to completely cover the top. Add the rest of your jack cheese and place in the oven to bake for 30 to 40 minutes. The cheese should be bubbling hot and just starting to brown.
• Bon Appetit!!

VOODOO CHILD CHICKEN

Steps:

• Saute chicken pieces in a skillet with butter and garlic until chicken and garlic are nicely browned.
• In the meantime, preheat oven to 350 degrees F and prepare the voodoo rub: Combine black pepper, paprika, thyme, oregano, parsley, garlic powder, crushed bay leaf, crushed dried chile, salt, Tabasco, brown sugar and tomato paste in a small bowl.
• Remove chicken from skillet and coat with voodoo rub (tomato paste mixture).
• Test your heat tolerance first!
• Bake covered at 350 degrees for 45 minutes to an hour (depending on which chicken pieces you're using).
• Alternatively, after sauteeing with garlic, this chicken can be grilled with the voodoo rub.
• I like to serve with plain white rice spiked with sliced scallions.
• Oh, and remember not to rub your eyes after handling that chile- or wear gloves while crushing!

VOODOO CHICKEN PENNE

Steps:

• Cook pasta until all dente.
• Melt butter; add onion and garlic; cook 1 minute; add Cajun seasoning and cook 1 minute.
• Stir in tomatoes and simmer, uncovered, until reduced by half; add cream and simmer until reduced by half; add drained pasta; season with salt and pepper to taste.
• To prepare Cajun chicken topping for pasta: brush chicken breasts lightly with oil, then generously season with Cajun seasoning mix; grilled until cooked, then slice and arrange on top of pasta.

GRILL "BLACKENED VOODOO" CHICKEN

Steps:

• 1. Marinate chicken wings in Italian dressing for at least 2 hours but up to 8 hours.
• 2. Remove the chicken from the marinade and shake off the excess. Sprinkle with the Cajun dynamite dust to evenly coat each wing. Allow to sit till dust appears "wet".
• 3. Preheat grill set up for indirect medium heat (300 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange Chicken wings over drip pan and smoke for 40 minutes.
• 4. In aluminum foil pan over direct heat, melt butter, coat wings with butter. Cook chicken over direct heat 10 minutes. Just before serving, dip wings in sweet & sour sauce and cook 10 more minutes to "set" (to stick the sauce to them).
• 5. You may have to move the chicken wings around if you have hot spots in your grill, when grilling direct, just leave over coals long enough to char "Blacken" them with a bit of char. Do not burn. You are looking for a nice mahogany color. These wings are a little on the hot side, but my family tears them up!

VOODOO

Steps:

• Pour ingredients over ice and stir.

SPICY VOODOO CHICKEN

Steps:

• Begin by mixing all of the ingredients for the marinade together in a bowl and set aside.
• Place the 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.