Blackened Fish

Ingredients:

• 4 tilapia fillets
• 1 cup long-grain white rice
• 2 cups fresh flat-leaf Italian parsley
• 1 teaspoon grated lemon zest
• 3 tablespoons olive oil
• 3 tablespoons paprika
• ¾ teaspoon garlic powder
• ¾ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 2 tablespoons fresh lemon juice
• Kosher salt and pepper
• Lemon Wedges

Directions:
Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper until finely chopped; set aside.

In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the lemon juice over the fish, then coat in the spice mixture.

Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side.

Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges, if desired.

Slow Cooked Red Beans and Rice

Ingredients:

• 1 pound andouille sausage, sliced into rounds
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1-2 tablespoon gluten-free red pepper sauce, to taste (optional)
• 8 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon Creole seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 ham hock
• 4 cups cooked rice

Place the beans and water into a slow cooker.

Heat a skillet over medium-high heat.

Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings.

Add onion, green pepper, red pepper sauce and garlic to the drippings; cook and stir until tender, about 5 minutes.

Transfer everything from the skillet to the slow cooker.

Season the mixture with pepper and Creole seasoning.

Add the fresh basil leaves and ham hock.

Cover and cook on low for about 8 hours, until beans are tender.

Cook until beans reach a creamy texture.

Ingredients:

• 1½ to 2 pounds of meaty short ribs
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons rendered bacon fat or vegetable oil
• 1 large shallot, minced
• 2 carrots, diced
• 2-3 cloves garlic, peeled and crushed
• ¼ cup gluten-free soy sauce
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 2-inch sprigs fresh thyme
• salt and pepper to taste
• chives for garnish

Directions:

Sprinkle the short ribs with salt, and place in the refrigerator.

This will ensure that the salt gets all the way to the center of the meat. If you don't have time, just salt the meat before searing.

Heat the oven to 350°F (180°C).

Heat the bacon fat or vegetable oil over high heat in a large dutch oven or, oven-safe pot.

Dry the short ribs well with paper towels and sear the meat on every side in the hot pan. Make sure to get a good, dark brown sear all over the short ribs.

Remove the meat to a plate and lower the heat to low.

Add the shallots, carrots, and garlic, along with a healthy pinch of salt, to the pot.

Cook, stirring occasionally, for about 5 minutes, or until the shallots are translucent.

Turn the heat back up to high and add the wine. Scrape up any browned bits at the bottom of the pot, then add the meat back to the pot, along with the bay leaves, rosemary, and thyme.

Add the soy sauce and enough beef broth to cover the short ribs.

Put the lid on, bring to a boil on the stove, then carefully place the whole pot and its contents into the heated oven.

Cook in the oven for 3-5 hours, adjusting the heat as necessary to maintain a steady simmer. The meat is ready when it falls off the bone.

Set a colander over a large bowl and pour the contents of the pot into the colander.

Set the colander and its contents aside (or refrigerate in an airtight container) while you reduce the sauce.

Either chill the braising liquid or let it sit for 30 minutes to an hour, until the fat rises to the surface.

Skim off as much fat as you can with a large spoon.

If you have time, you can refrigerate the braising liquid overnight and remove the solidified fat in the morning.

Once a majority of the fat has been removed from the braising liquid, return it to the pot and set it over medium-high heat.

Boil the liquid until it reduced from a broth-like consistency to a thin sauce-like consistency. You should end up with 1½-2 cups of sauce.

Lower the heat to medium and add the meat and other contents of the colander to the pot with the sauce to warm up.

Serve the ribs hot with sauce, topped with chives, and together with your favorite side dishes.

Celiac.com 03/10/2016 - It's salmon season here in California, and so it's time for some tasty gluten-free salmon recipes. This tender, juicy salmon paired with roasted cauliflower, carrots and potatoes is a dish that's sure to please.

Ingredients:

• 1½ pounds fresh salmon fillets, skin on
• 1 head cauliflower
• 1 pound Yukon gold potatoes, quartered
• 1 large onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• kosher salt
• pepper

Directions:
Heat oven to 450F.

Cut the potatoes into quarters, and remove the cauliflower from the main stem. Halve the cauliflower pieces longways.

On a rimmed baking sheet, toss together the cauliflower, potatoes, and onion with the oil, ½ teaspoon salt, and a dash of pepper and paprika.

Spread in an even layer and roast for 15 minutes.

Season the salmon with garlic, salt and pepper and paprika, and nestle it among the vegetables.

Continue roasting until the vegetables are golden brown and tender, and the fat begins to seep from the edges of the salmon, about 6 to 8 minutes.

Serve fish and the vegetables alone or with rice. Pair with your favorite wine or gluten-free beer.

Ingredients:

• 1½ pounds fresh tilapia, or other firm white fish fillets
• 1 cup Rice Chex cereal, finely crushed
• 1 fresh egg
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ¼ cup finely chopped fresh flat-leaf parsley
• ½ cup light mayonnaise
• 2 small dill pickles
• 2 teaspoon whole-grain mustard
• Lemon wedges
• Kosher salt and black pepper

Directions:
Heat the oven to 425 degrees F.

Line a baking sheet with nonstick foil.

In a shallow bowl, combine the crushed Rice Chex, oil, paprika, half the parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.

Crack egg into a separate bowl and whisk.

Cut the tilapia diagonally into 1½-inch-thick strips.

Coat fish in egg, then cover with Chex crumb mixture, pressing gently to help it adhere.

Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes.

While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley.

Serve the fish with the dipping sauce and lemon wedges.

Celiac.com 01/05/2016 - I love Cornish hens. They're as easy to make as chicken, and seem to make any occasion more special.

In this version, Cornish hens are butterflied, then prepared in a sage butter to deliver a savory dinner entree. It's easy to make and sure to please.

Ingredients:

• 2 Cornish game hens, butterflied, about 1-1½ pounds each
• 2 strips bacon, chopped
• ½ stick butter, softened
• 3-4 sage leaves, finely chopped
• zest of ½ lemon
• Salt and freshly ground black pepper
• Splash of olive oil

Directions:
Heat oven to 425F.

Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour.

Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper.

Remove hens from refrigerator.

Heat 2 large sauté pans over medium heat, lightly coat with oil.

Season hens with salt and pepper and sear, skin side down, in the pans.

Sear about 7 to 10 minutes, until skin turns golden brown and crispy.

Flip birds over, and baste with sage butter.

Sprinkle tops with chopped bacon and place in heated oven to finish cooking, 25 to 30 minutes, basting occasionally.

Rest birds at least 10 minutes before serving warm.

Serves up to 4 people.

Ingredients:

• 3 cups peanut oil, for frying
• 1 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries
• 1 teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• pinch of sugar
• 1 cup cornstarch
• ⅓ cup club soda, cold

Directions:
Heat the oil to 375F in a deep, heavy-bottomed fryer.

Heat the oven to 200F.

Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.

Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.

Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes.

Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet.

Repeat until all potatoes are cooked.

Serve hot.
 

Version 2: Baked Sweet Potato Fries

Don't like to fry? Bake them!

Set the oven to 450F.

Just throw the cut sweet potatoes into a large bowl.

Sprinkle with sea salt and freshly ground black pepper.

Drizzle lightly with olive oil, just enough to coat.

Now, mix it all together and place on the cookie sheet.

Make sure they're all evenly spaced on the cookie sheet.

Put them in the oven for 15 minutes, undisturbed.

After 15 minutes, flip them, maintaining space, and cook and extra 10 minutes.

Serve hot.

Ingredients:

• 2 Cornish hens, 1 to 1½ pounds each, rinsed and patted dry
• 2 slices thick-cut bacon
• ¼ cup gluten-free flour or potato starch
• 1 cup dry white wine
• ½ cup water
• 2 garlic cloves
• Kosher salt and freshly cracked black pepper

Directions:
Heat a large stock pot over medium heat and add the bacon.

Cook until browned and crisp and the fat is rendered. Remove the bacon to a paper-towel.

Season birds heavily with salt and pepper, then dredge in the seasoned flour until coated.

Heat the pan with the bacon fat over medium heat.

Add the hens and brown on all sides.

Carefully add the wine, letting it bubble and release the browned bits on the bottom of the pan. No white wine? Use red wine.

Stir in the water and garlic cloves and bring to a boil, then reduce the heat to a gentle simmer. Cover and braise until hens are cooked through, about 20 minutes.

Transfer the hens to a platter and cover with aluminum foil to keep warm.

Continue simmering the liquid, uncovered, until thickened, about 10 minutes.

Season gravy with salt and pepper, to taste.

Nestle the hens in the gravy and simmer until heated through.

Arrange the hens on a serving platter.

Crumble bacon over hens, and serve with gravy, surrounded by your favorite sides.

Celiac.com 12/08/2015 - If you're looking for a zesty alternative to standard beef, consider this easy flank steak marinated in gluten-free beer and Sriracha Rooster sauce.

Ingredients:

• 2 pounds flank steak, cut against the grain in 1 inch strips
• 4 cloves garlic, minced
• 1 cup gluten-free dark or amber beer
• ¾ cup freshly squeezed lime juice
• 3 tablespoons Sriracha or similar red pepper hot sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons olive oil
• 3 teaspoons ground cumin
• 3 teaspoons chipotle chile powder
• 3 teaspoons paprika
• 2 teaspoons salt

Directions:
Bamboo skewers, pre-soaked.

If you're using something other than original Sriracha Rooster sauce, then be sure to work out the sugar-spice-vinegar-salt balance.

Mix all of the marinade ingredients together in a small bowl.

Place flank steak strips in a resealable plastic bag or glass container with a lid.

Pour marinade over and stir until coated. Cover and refrigerate overnight.

About a half hour before grilling remove steak from marinade; discard the marinade.

Slide strips onto pre-soaked bamboo skewers. Grill on barbecue to desired doneness. Serve with gluten-free beer and your favorite chips for a great snack.

Or, if you're feeling bold, serve it with this spicy green chile dipping sauce.

Spicy Green Chile Sauce

Ingredients:

• 1 poblano pepper, stemmed, coarsely chopped
• 1 cup cilantro
• ½ cup parsley leaves, stems removed
• 1-2 jalapeño peppers, stemmed coarsely chopped
• 1 green serrano pepper, stemmed, coarsely chopped
• 3 cloves garlic, peeled
• 1 shallot, chopped
• 2 tablespoons red wine vinegar
• ½ teaspoon ground cumin
• ½ teaspoon salt
• Extra-virgin olive oil

Directions:
Place peppers, shallot, and garlic in a food processor. Pulse until finely chopped.

Add cilantro, parsley, vinegar, cumin and salt. Briefly pulse to combine.

Transfer to a glass jar. Pour olive oil over to cover.

Note: If peppers are too spicy, remove seeds before processing.

Ingredients:

• 16 ounces diced tomatoes, drained, with juice reserved
• 1 cup chicken broth
• 3/4 cup quinoa
• 3 red bell peppers, sliced lengthwise
• 14 ounces canned black beans, rinsed and drained
• 6 ounces fresh spinach, or more to taste
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ carrot, grated
• ½ cup shredded Mexican cheese blend

Directions:
Heat oven to 375 degrees F.

Arrange bell peppers in greased baking dish.

Roast peppers until tender, about 30 minutes.

Heat olive oil in a skillet over medium heat.

Add onion and stir until soft and clear.

Add garlic, cumin, salt, and black pepper to onion; cook and stir about a minute, until fragrant.

Add tomatoes, chicken broth, quinoa, and carrot into onion mixture.

Cook about 10-12 minutes until quinoa is tender.

Stir black beans and spinach into quinoa mixture.

Add extra tomato juice if quinoa mixture is too dry.

Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.

Bake in the oven until cheese is melted, about 15 minutes.

Serve hot.

Instructions:

• 6 bone-in chicken breast halves, with skin
• 1 (10.75 ounce) can condensed cream of mushroom soup OR about 1½ cups of Chantarell Mushroom Soup
• 6 ounces fresh mushrooms, cooked down, with pan liquid
• 1 cup sour cream 
• ½ cup cooking sherry 
• 2 tablespoons water
• 1 tablespoon paprika

Directions:
Heat oven to 350 degrees F.

Place chicken breasts skin-side up in a large baking dish.

In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry.

Mix well and pour over chicken.

Sprinkle with paprika.

Bake at 350 degrees F for about an hour or so, until chicken is cooked through and tender, and juices run clear.

Adjust sauce thickness with water or corn starch, as desired or needed. 

Serve over rice, potatoes, or gluten-free noodles.

Ingredients:

• 1½ pounds jumbo shrimp, cleaned, deveined, shelled
• 1 garlic clove, grated
• 1½ tablespoons dry white wine
• 2 tablespoons olive oil

Garlic butter sauce

• 3 tablespoons butter
• 2 garlic clove, grated
• ¼ cup dry white wine
• diced red peppers (optional)

Directions:
Heat grill to medium heat.

For the marinade, place the shrimp, garlic, white wine and olive in a large bowl.

Season with salt and pepper. Marinate for 10-15 minutes.

Grill the shrimp for about 3-4 minutes until cooked.

Movecooked shrimp to a plate.

For the sauce, add the butter, white wine, and garlic to a small pan over low heat.

When the butter is melted, and the garlic fragrant, remove from the heat.

Serve butter sauce on the side, or pour over the grilled shrimp.

Perfect with drinks before dinner, these shrimp are quickly roasted and then paired with Parmesan chive butter for a tasty snack with just the right amount of flair.

Ingredients:

• 2 pounds raw, peeled and deveined shrimp
• 6 tablespoons unsalted butter, at room temperature
• ¼ cup freshly grated parmesan
• 3 cloves garlic, minced
• 3 tablespoons fresh chopped chives
• 1¼ teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• additional fresh chives for sprinkling

Directions:
Heat oven to 425 degrees F.

Combine butter, garlic, chives and pinch of salt together in a small bowl, and mix to combine.

Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish.

Cover in salt, pepper and olive oil, tossing to coat.

Roast for 10-12 minutes until pink, remove from the oven.

Remove and slice garlic chive butter over top.

Top with Parmesan, as desired, and more chives, then serve immediately.