![]() | Combine eggplants, shallots, bell peppers, dill, garlic, and olive oil with thyme. Sauté in a pan at 415F until soft. Add tomato paste and paprika, simmer until fragrant. Introduce bay leaf, red pepper, and tomato juice, mixing thoroughly. Then add cream, buttermilk, and spices. Cook on low heat for another 30 minutes. |
![]() | For the garnish, prepare some green and white asparagus, 1 finely chopped yellow tomato, 1 finely chopped onion, some marinated mozzarella (finely chopped), salt, pepper, olive oil, and fresh mozzarella. The cheese should start to melt and combine all the ingredients. |
![]() | Voodoo ingredients: 10 g of basil, 2 cups of Voodoo Base sauce, 1/4 cup of tequila, 1/4 lb of shrimp, 1/4 lb of Nantucket Bay crab meat, 2 stalks each of white and green asparagus, 120 g of mushrooms, 2 cloves of garlic, 1 onion (finely chopped), 1 tomato (julienned), parsley (finely chopped), 1 tablespoon of butter, 1 lemon, salt and pepper to taste. |
![]() | Sauté the shrimp until cooked through. |
![]() | Add shallots and garlic to the pan. |
![]() | Pour in the tequila and let it reduce by half. |
![]() | Add Voodoo sauce, tomatoes, sausage, asparagus, and mushrooms. Reduce the heat to medium. |
![]() | Stylishly plate and serve. |
Voodoo Fricassee
Состав / Ингредиенты:
- Eggplant 1 Piece
- Garlic 3 Cloves
- Fennel 1 Piece
- Thyme 4 Stems
- Cream 1 Piece
- Tomato Paste 2 Tbsp.
- Tomato Juice 1 Piece
- Salt 1 Piece
- Sugar 1 Tsp.
- Onion 1 Piece
- Paprika 2 Tbsp.
- Pepper 1 Piece
- Bay Leaf 2 Leaves
- Oregano 2 Tsp.
- Cornstarch 1 Piece
- Buttermilk 2 Cups
- Red Pepper (roasted) 1 Piece
- Lobster 2 Cups
- Sriracha 1 Cup
- Creole Seasoning 1 Cup
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