LTH Home

Voodoo Stew

Voodoo Stew
  • Forum HomePost Reply BackTop
  • Voodoo Stew

    Post #1 - August 9th, 2017, 10:52 am
    Post #1 - August 9th, 2017, 10:52 am Post #1 - August 9th, 2017, 10:52 am
    Voodoo Stew- aka "Cassoulet Andre" in honor of the Haitian gentleman that cooked it for employee meal back @ a place called Sundy House in Delray Beach. It's his recipe that I tweaked a bit mainly by using better ingredients/cooking techniques. Cultural appropriation? I don't think so. Homage, perhaps. I put it on the menu but got some push back w/the name and had to change it, but it will always be voodoo stew to me.

    I recently posted this on my facebook page and figured lth may appreciate it as well.


    4-5 lbs chuck roast, lg cube (like pot roast), washed in cold running water and rubbed 1/2d limes

    puree in blender w/oil to paste:
    k salt 1 Tbs to taste
    blk pepper to taste
    garlic x4 cloves
    scallions 1 bu
    parsley 1 bu
    scotch bonnet x2
    vinegar 4 T
    Oil 2 oz

    marinate meat 4-6 hrs and brown in oil.

    add
    chix stock to cover meat
    1/2 can tomato paste, mix well
    top w/5-6 bu watercress, washed, chopped
    salt the watercress @ this point as well, and mix, but leave on top of meat.
    cover w/plastic wrap and braise @ 350 until tender, about 3 hrs.
    serve w/rice, tostones and piklaiz

    PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)
    YIELDMakes 4 cups

    INGREDIENTS
    2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
    1 cup julienned or grated carrots (about 1 medium carrot)
    1/2 cup thinly sliced shallots (about 1 large shallot)
    4 Scotch bonnet peppers, stemmed, quartered
    3 sprigs thyme
    8 whole cloves
    1 teaspoon kosher salt
    3 cups (or more) distilled white vinegar
    3 tablespoons fresh key lime (or regular lime) juice

    Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar or ss mixing bowl.
    Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables.
    Chill, shaking gently twice daily, at least 3 days before serving.
    Can be made 1 month ahead. Seal and chill.

    NOTE: Pikliz is traditionally served on tostones along w/the voodoo stew over rice. If you can't find Scotch bonnet peppers, substitute habaneros.
    voodoo stew.jpg
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #2 - August 9th, 2017, 2:20 pm
    Post #2 - August 9th, 2017, 2:20 pm Post #2 - August 9th, 2017, 2:20 pm
    Will have to try, the pikliz sounds good.
    Curious about the watercress usage? First time I have seen it used like this.-Richard
  • Post #3 - August 9th, 2017, 2:35 pm
    Post #3 - August 9th, 2017, 2:35 pm Post #3 - August 9th, 2017, 2:35 pm
    When Andre originally made it he used spinach primarily as it was employee meal and often you're just using shit up. He also used leftover scrap meat. When we were talking about how we could improve it for a fine dining restaurant (longer marinade, better meat, correct braising methods, subbing chix stock for water) he suggested 100% watercress, but because it's more expensive and considered more of a delicacy it's not often used. Bingo. Finished product isn't too pretty, but packs a wallop flavor wise. The lime rinse was also used as a precaution, as refrigeration in Haiti can be erratic, but imparts flavor and shouldn't be overlooked.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #4 - August 12th, 2017, 12:54 pm
    Post #4 - August 12th, 2017, 12:54 pm Post #4 - August 12th, 2017, 12:54 pm
    Thanks for posting, looks like a terrific tasting dish. Can you clarify the braising with plastic wrap on top? Any reason I couldn't just use a tight fitting lid instead? Thanks.
    Objects in mirror appear to be losing.
  • Post #5 - August 12th, 2017, 1:54 pm
    Post #5 - August 12th, 2017, 1:54 pm Post #5 - August 12th, 2017, 1:54 pm
    I can only say Andre insisted when I did the same, so I acquiesced. Do it for him. Same w/the water-lime bath. Originally he said it was because refrigeration in Haiti was erratic, but it also lends flavor and is a necessary step.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #6 - November 6th, 2019, 5:23 pm
    Post #6 - November 6th, 2019, 5:23 pm Post #6 - November 6th, 2019, 5:23 pm
    Jazzfood,

    Do you have any experience with Djon-Djon mushroom flavored rice? I have been looking at recipes online, while the basic element of long grain rice, Djon-Djon mushrooms (which I have) and quite often the Maggi cube for flavoring.

    If you can point to a recipe that is true to your experience, that would be great.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more