Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Dear Alley Kats: Technical difficulties with my email program resulted in the loss of many, many emails. If you submitted a recipe to Idea Alley via email in recent weeks and it has not been printed in this column, please send it again as it has likely been sacrificed to the email gods.
And once again, the recipe submission stash is running low. So please send your requests and contributions, via regular mail or email, to the address below.
Now, on to the good stuff.
Jeffrey L. Palsa is paying his dues, as the saying goes, with several contributions this week.
First, Palsa answers a 2014 request from Sonya Jones for Mexican spice blend like that sold in a small paper bag from El Cocina in White Hall.
"While I was not familiar with the restaurant, its description sounded like the bag of spices sold at the Mexico Chiquito on Camp Robinson Road," Palsa writes.
Mexican Spice Mix
2 teaspoons ground cumin
1 teaspoon chile powder
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon dill seed
Mix all well and store in a cool dry space.
To serve: Add 1 teaspoon to 46 ounces tomato juice and chill for Mexican Tomato Cocktail. (Makes a good bloody Maria base!)
"The next recipe is good all year, but with the nuts and cranberries it always seems best in the fall," Palsa notes.
Broccoli Craisin Salad
Dressing:
1/4 cup mayonnaise, Hellmann's recommended
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
Salad:
3 slices crisp-cooked bacon, minced fine
2 cups raw small broccoli florets with stems, finely diced
1/3 cup finely diced red onion
3/4 cup dried cranberries
1/2 cup chopped pecans
In a medium bowl, whisk together the mayonnaise, vinegar and sugar; set aside.
In a separate bowl, combine the bacon, broccoli, red onion, cranberries and pecans; mix well and toss into dressing to evenly coat. Serve immediately or chill for up to 1 hour.
If you need a quick and easy dinner roll recipe, Palsa says this is his go-to in an emergency.
30-Minute Rolls
1 cup PLUS 2 tablespoons warm water
1/3 cup vegetable oil
2 tablespoons active dry yeast
1/4 cup granulated sugar
1 1/2 teaspoons salt
1 egg
3 1/2 cups all-purpose flour
Heat oven to 400 degrees.
In the bowl of a stand mixer fitted with a dough hook, combine the water, oil, yeast and sugar and allow it to sit for 15 minutes. Using dough hook, mix in the salt, egg and flour.
Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes.)
Form dough into 12 balls and then place in a greased 9-by-13-inch baking pan and let rest for 10 minutes. Bake 10 minutes or until golden brown.
Makes 12 rolls.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Food on 11/18/2015