IDEA ALLEY

Tomato gazpacho has Tabasco tingle

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

A co-worker suggested this gazpacho recipe that combines canned and fresh tomatoes. The refreshing soup is chock-full of vegetables and gets a flavor boost from Tabasco, coriander, cumin and cayenne pepper.

Heirloom Tomato Gazpacho

4 to 5 pounds ripe heirloom tomatoes, chopped

1 (20-ounce) can diced tomatoes

2 ribs celery, diced

1 poblano chile, stemmed, seeded and chopped

1 red bell pepper, diced

1 small red onion, diced

½ cup diced jicama

1 medium cucumber, peeled and seeded (if necessary) and diced

¼ cup chopped flat-leaf parsley

1 tablespoon chopped cilantro

1/3 cup red wine vinegar

2 teaspoons Worcestershire sauce

1 ½ teaspoons green Tabasco

2 teaspoons salt

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon ground red pepper (cayenne)

2 tablespoons extra-virgin olive oil

Combine all ingredients except the olive oil in a large bowl. Add ¼ cup cold water and mix well. Transfer three cups of the mixture to a blender and process until smooth. Return pureed mixture to bowl and mix well. Cover and refrigerate until well chilled. Serve cold with a drizzle of olive oil.

Makes about 12 cups.

Jo Jacobs shares this chicken recipe.

Chicken Divan

Salt

2 (10-ounce) packages frozen broccoli florets OR 2 bunches fresh broccoli, trimmed and cut into florets

2 cups sliced cooked chicken (from about 3 breasts)

2 (10 ¾ -ounce) cans cream of chicken soup

1 cup mayonnaise

1 teaspoon lemon juice

½ teaspoon curry powder

½ cup sharp shredded cheese

Heat oven to 350 degrees.

Coat a 9-by-13-inch baking dish with butter.

Cook broccoli in boiling salted water until tender. Drain.

Arrange broccoli in prepared dish. Place chicken over broccoli; set aside.

In a small bowl whisk together the soup, mayonnaise, lemon juice and curry powder.

Pour over chicken. Sprinkle with cheese. Bake 30 minutes or until hot and bubbly.

David Johnson shares this grilled chicken sandwich recipe.

Chicken, Bacon and Avocado Sandwiches

2 boneless skinless chicken breasts

Salt and ground black pepper

1 ripe avocado, peeled and pitted

1 tablespoon hot sauce

1 tablespoon lemon juice

4 hamburger buns

4 tablespoons cream cheese, divided use

8 slices thick bacon, fried and drained

4 lettuce leaves

Prepare grill for medium heat.

Using a meat mallet or the bottom of a heavy skillet, pound chicken to ¼ -inch thick and cut the breasts into 4 equal pieces.

Season chicken pieces with salt and pepper. Grill chicken, turning once or twice, until done.

Meanwhile, in a bowl mash the avocado with the hot sauce and lemon juice.

To assemble: Spread the bottom of each bun with cream cheese. Top with a piece of chicken, two slices of cooked bacon and a lettuce leaf. Spread each top bun with avocado mixture and place on lettuce to “close” the sandwiches. Serve.

Makes 4 sandwiches.

REQUEST

Coleslaw like that served at McClard’s Bar-B-Q Restaurant in Hot Springs for L.A. Tatum.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email: [email protected] Please include a daytime phone number.

Food, Pages 36 on 07/10/2013

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