Christy Harst . Venezuelan Hallacas

Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat and let’s get cookin!

I hope you enjoyed our last episode where VO Chef, Tiffany Vanlandigham shared her mom’s incredible recipe of Apple-Almond Upside Down Pie! If you missed that episode, then I highly encourage you to give it a listen and it would make for a delectable dessert after the recipe we’re going to be making today.

Today, I’m excited to be chatting with VO Chef, Christy Harst, who is a true trailblazer in the voiceover community as she is on a mission to transform the landscape of sports promos - a genre that is traditionally dominated by male voices.

Through her innovative Building Doors campaign, Christy is striving to rewrite the narrative by advocating for equal opportunities for female voice actors, not only in sports but across male-centric brands. Her vision is to build a door that opens to new possibilities and remains open for future generations of women in voiceover.

In her own passionate pursuits, Christy has created a personal YouTube appeal to her cherished Cleveland Browns, aiming to become their "first female voice to break through the noise" and serve as their secret weapon.

Christy's voice is already a trailblazer through some of that noise and has been heard on the World Series, Monday Night Football, and the NBA Finals, as one of the national voices of YouTubeTV. She’s also the national voice of John Deere, and voiced dozens of television, streaming, and radio ads.

I’d like to open the door to ‘The Voice Kitchen’ and welcome in this powerhouse as she shares another passion of hers; that of bringing family and friends together during the holidays to create and enjoy her Holiday Hallacas (hi-jock-az)

HOLIDAY HALLACAS

Steamed Banana Leaves with Chicken, Pork and Beef Filling Yields: about 25 Hallacas

INGREDIENTS Guiso Geese-so (Stew) Filling Make this a day in advance, as the flavors become more infused overnight.

2 limes, both halved

3 1/2 pounds chicken legs, thighs and breasts (hen is preferred/more traditional, but chicken works well too)

4-5 cups water (enough to cover chicken)

1⁄2 cup vegetable oil

3 1/4 pounds pork shoulder, with some fat remaining

2 1/4 pounds lean ground beef

1/2 pound lard or vegetable shortening (can also substitute 1/2 cup vegetable oil, though it will lack the flavor from the lard)

3 cups white onion, diced (about 3 medium onions)

4 cloves garlic, minced

1 cup (3-4) leeks, white and pale green portion only, thinly sliced

6 green onions, white part only, thinly sliced (about 1/2 cup)

1 pound red bell peppers, roasted with skins and seeds removed (*see note below on method), diced

1⁄2 teaspoon fresh or canned habanero peppers, finely diced

4 sweet cherry peppers pickled in brine (Italian style, sold in jars), diced

2 1/2 cups chopped tomatoes, peeled and seeded

1⁄4 cup capers, finely diced

1⁄2 cup pimiento-stuffed olives, sliced

1⁄2 cup pickled antipasti-style pickled vegetables, such as carrots and cauliflower (in a jar)

1⁄2 cup muscatel (Muscat) wine

2 tablespoons prepared mustard

1⁄2 teaspoon freshly ground black pepper

1 teaspoon paprika Hallacas,

1⁄2 cup raisins

1 1/4 cups shredded papelon/piloncillo (sugar cane blocks or cones, available in Latin stores), grated. If you cannot find piloncillo, substitute 3⁄4 cup molasses (which has a stronger taste than sugar cane)

2 tablespoons Worcestershire sauce

3 teaspoons salt *

To Skin and Seed Peppers: Cover peppers with vegetable oil and place on a metal baking sheet; roast in moderate heat (350o) oven until skin wrinkles, about 50 minutes.

Remove peppers from the oven and place inside a brown paper bag to cool. With a damp cloth, rub the pepper skin, then place the pepper under running water to loosen and remove both skin and seeds.

Ingredients for Dough

5 pounds pre-cooked white corn meal: (3 packages of Harina Pan, or Masa Arepa flour made by Goya, both available in Latin markets)

2 cups chicken stock (reserved from the cooked chicken)

3 cups lard or Crisco solid vegetable shortening (do not use butter)

3 tablespoons of annatto seeds (or achiote paste if annatto is not available), carried in Latin markets

3 tablespoons salt Garnish This garnish is actually a deconstruction of the guiso ingredients and t...