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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.