The Early Show

Tacos and Gazpacho

By Ellen Crean

August 27, 2001 / 1:02 PM EDT / CBS

Chef Ira Freehof

Menu:
White Gazpacho
Grilled Chicken Soft Tacos with Black Bean and Avocado Salsa
Polenta Pound Cake

White Gazpacho

Ingredients:
3/4 cup blanched almonds, toasted
2 cloves of garlic, peeled
4 slices of day old bread, crusts removed
1/2 cup olive oil
1/4 cup white wine vinegar
2 cups of white grape juice
2 cups of ice water
salt to taste
small bunch of grapes, cut in half for garnish

Method:
Soak bread in cold water and then squeeze dry.
Combine almonds, garlic, and bread in food processor or blender. Blend until smooth.
With the motor running, pour olive oil in slowly.
Add the vinegar and process.
Add the water and grape juice in one cup at a time and blend after each addition. Salt to taste.
Chill for at least four hours. Serve well-chilled and garnish with grape halves.

Chef Note: If the budget doesn't allow for grape juice, add 3/4 pound of seedless green grapes to the food processor (after the bread, almonds, and garlic have been pureed). Once the entire recipe is blended, you must then strain through a medium-mesh strainer. This removes those pesky grape skins.

Grilled Chicken Soft Tacos with Black Bean and Avocado Salsa

Ingredients for the Marinade:

6 Tablespoons olive oil
1/4 cup minced cilantro
1 Jalapeno pepper, seeded, minced
1 teaspoon chili powder
1 teaspoon salt

Method: Whisk all ingredients together.

For the tacos:
1 1/2 pounds boneless chicken breast, pounded to uniform 1/2-inch thickness (if budget doesn't allow, you can use chicken thighs)
8 8-inch flour tortillas

For the garnish:
1/2 cup of sour cream
1 cup of shredded iceberg lettuce
8 ounces of cheddar cheese, shredded

Method:
Place chicken in a one gallon zip lock bag, add the marinade. Refrigerate and marinate for a minimum of 3 hours or up to 24 hours. Make sure to turn once or twice while it's marinating.

Remove the chicken and discard the marinade.

Cook the chicken on a grill or a grill pan over high heat for 2-4 minutes per side (depending on the heat of the grill). Warm the tortillas on grill for approximately one minute per side.

Slice chicken into 1/2-inch-wide strips once cooked. Set the chicken, tortillas, and garnish on a large serving plate and serve.

Black Bean and Avocado Salsa:

15 ounce can of black beans, drained
1 ripe avocado, peeled and diced
2 medium sized tomatoes, diced
1/2 cup of red onion, diced
2 jalapeno peppers, seeded, and diced
2 Tablespoons of chopped cilantro
2 Tablespoons of freshly squeezed lime juice
1/4 cup of olive oil

Method:
Combine all the ingredients, tossing thoroughly. Let chill for an hour before serving.

Polenta Pound Cake

Ingredients:
8 ounces (approx. 2 sticks) unsalted butter, softened
6 large eggs, room temperature
2 large egg yolks, room temperature
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 cup of flour
1 cup of cornmeal
3/4 teaspoon of baking powder

Method: In a mixer fitted with a paddle attachment blend butter until smooth (about a minute). Then gradually pour in the sugar (about 1/4 cup at a time) to cream and lighten the butter. Once all the sugar is added, beat the mixture until it is light and fluffy (approx. 4 minutes).

Turn the mixer to the lowest speed. Sift together the flour, cornmeal, salt, and baking powder. Add the dry mix to the butter mixture 1/2 cup at a time.

Beat the eggs and yolks, add the vanilla extract. Then at low speed, gradually add the egg mixture to the mixer until well combined.

Remove the mixing bowl and finish stirring by hand with a rubber spatula. Grease a 9 x 5 loaf pan and bake in a 325-degree oven for 60-75 minutes. Insert a toothpick and it should come out clean.

Cool the pan on a cooling rack for at least 15 minutes before inverting onto a plate.

Balsamic Grilled Peaches

2 peaches halved and seeded
1/4 cup of balsamic vinegar

Brush peach halves with balsamic vinegar. Grill peaches pulp side down for approx. 3-5 minutes.

Remove and add to sliced pound cake.