Voodoo Child Chicken Recipes

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!

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!

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.

Steps:

• Place rum, creme de banana, guava nectar, sweet and sour mix, and ice in a cocktail shaker and shake vigorusly.
• Strain into a serving glass, with a little ice, if you prefer.
• Add 2 tsp grenadine and allow it to settle to the bottom; do not stir.
• Serve.