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If you happen to be in the Resort
Cable local viewing area of Hot Springs, tune in to
Channel 5 and watch Chef Alison whip up some of her
culinary treats. The Hot Springs Community Update can be
seen on the following days and times:
• Thursday at 10:30pm
• Friday at 7:30am, 12noon, 10:30pm
• Saturday at 7:30am
Here are the recipes that Chef Alison prepared this
week. Check back often for new recipes!
Cajun Crawfish Chowder
Servings: 8
- 1/4 cup butter
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 bunch green onions, chopped
- 2 tablespoons garlic, minced
- 1 can cream of mushroom soup
- 1 can cream of potato soup
- 2 cups frozen corn, thawed
- Tony Cacheres seasoning, as desired
- 1 quart half and half
- 24 ounces crawfish tails
Melt butter and saute onion, bell pepper, and garlic until onion is translucent.
Add crawfish tails and saute 3 to 4 minutes. Add cream of mushroom and cream of
potato soup and remaining ingredients (except half and half), seasoning with Tony Cacheres with each addition.
Cook until all the ingredients are warm over low heat. Add half and half and reduce to simmer. Serve over rice.
Overstuffed Artichoke Bread
Servings: 24
- 1 loaf French bread
- 1/2 cup butter
- 4 cloves garlic, minced
- 1 envelope onion soup mix
- 2 cups sour cream
- 8 ounces marinated artichoke hearts, drained and chopped
- 1 teaspoon lemon pepper
- 1 cup mozzarella cheese, grated
- 1 medium ripe tomato, thinly sliced
- 1/2 cup Parmesan cheese, grated
Preheat oven to 350. Cut the bread in half lengthwise with a serrated knife. Using your fingers, hollow out the
center of the bread by removing the bread and tearing it into 1/2 cubes. Melt butter in a skillet over medium
heat and add garlic cloves. Cook garlic until it begins to soften, 2 to 3 minutes. Add bread cubes and toss to
coat with the butter. Scrape the bread cubes into a large mixing bowl. Add soup mix, sour cream, artichoke hearts,
lemon pepper and mozzarella. Stir to blend. Stuff each half of hollowed out bread with artichoke mixture and place on
a baking sheet lined with foil. Overlap the slices of tomato on top of the stuffing and sprinkle with Parmesan cheese.
Bake bread until cheese is golden brown, 20 to 25 minutes. Let bread rest for 5 minutes. Cut each half with a serrated knife and
serve.
Cobb Salad
Servings: 6
- 12 ounces precooked diced chicken
- 6 slices bacon, cooked and crumbled
- 1 head iceberg lettuce, thinly sliced (or use your favorite salad greens)
- 3 hard cooked eggs, peeled and coarsely chopped
- 1 large ripe tomato, cut into 1/2" pieces
- 1 ripe avocado, peeled, pitted, and cut into 1/2" pieces
- 3 ounces Roquefort or Bleu cheese, crumbled
- your favorite salad dressing
Line a large platter with lettuce. Arrange eggs, tomato, avocado, Roquefort (or bleu) cheese, chicken, and bacon
in striped pattern over lettuce. Pass dressing separately.
Contact Chef Alison at 501-525-8111 or email
chefalison@personalchef.com
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