Ingredients
For Voodoo Cooking Style:
- 5 1/2 cups warm water
- Juice from 1/2 orange
- Juice of 1/4 lime
- 3 tablespoons finely chopped onion
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped carrots
- 1 tablespoon finely chopped garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- 3 tablespoons blackened seasoning Paul Prudhommes' Blackened Redfish Magic recommended
For Green Goddess Dipping Sauce:
- 3/4 cup cubed softened cream cheese
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup finely chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tablespoons minced white onion
For Island Sauce:
- 1/2 cup orange marmalade
- Juice of 1/2 lime
- 1 garlic clove minced
- 1 teaspoon chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
Instructions
Voodoo Cooking Style:
- Whisk water, orange juice, lime juice, onion, celery, carrot, garlic, cilantro, salt, pepper, and blackened seasoning in a bowl until combined.
- Pour into fondue pot and bring to a rapid simmer over medium high heat.
- Thread a piece of meat or vegetable on a fondue fork.
- Cook in the broth to the desired degree of doneness (usually around 2 minutes for meat).
- Serve with your favorite sauce.
Green Goddess:
- Whisk the cream cheese, milk, sour cream, parsley, chives, and onion in a bowl until combined.
- You may also beat with an electric mixer or a hand-held mixer for 1 or 2 minutes.
- Chill, covered, until serving time.
- Makes 2 cups
Island Sauce:
- Combine the marmalade, lime juice, garlic, parsley, salt, cayenne pepper, onion powder and black pepper in a bowl and whisk until combined.
- Makes 3/4 cup
Notes
All recipes from The Melting Pot 'Dip into Something Different' Cookbook.