Celiac.com 09/17/2013 - Koreans know a thing or two about barbecue. In fact, I would put Korean barbecue right in the top four or five of my favorite styles of barbecue.

These Korean-style barbecue skewers are easy to make and easy to cook, and they taste delicious.

Ingredients:
1 pound Korean-style short ribs (cut across the bone)
½ cup scallion, chopped
⅓ cup sugar
⅓ white wine
3 tablespoons sesame oil
½ cup soy sauce
2 crushed garlic cloves
1 grated Asian pear
1 dozen skewers, soaked in water

Directions:
Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear.

Skewer so the meat lies flat, avoiding the bone. Grill over medium-high heat.

Serve with rice and kimchee.

Those options often include a delicious ground pork grilled on skewers and served hot. These Thai-style pork skewers are super easy to make and disappear fast at grilling sessions.

Ingredients:

• 1 pound ground pork
• 3 tablespoons chopped mint
• 3 tablespoons cilantro
• 3 tablespoons basil
• 1 shallot, minced
• 1 hot chile, minced
• 2½ tablespoons gluten-free fish sauce
• 2½ tablespoons lime juice

Directions:
In a large bowl, mix ground pork, chopped mint, cilantro, basil, minced shallot, hot chile, fish sauce and lime juice.

Form balls of the mixture into 2-inch ovals; place 1-2 per skewer and grill until done.

Serve.

Now, I've experimented with gluten-free version of gyoza, but I haven't yet produced a winner. Until I do, whenever I crave gyoza, I fire up the grill, and get busy mixing up some gyoza skewers. I think they're a great alternative to traditional gyoza.

My wife calls them grilled meatballs, but I call them naked gyoza kebabs, which, for me makes them even more appetizing than they already are. My wife may quibble, but we both agree that, whatever we call them, they are delicious.

Ingredients:

• 1 pound ground pork
• 2 eggs, lightly beaten
• 1 cup shredded Napa cabbage
• 2 green onions, or chives, finely chopped
• 1 tablespoon minced ginger
• 2 tablespoons soy sauce
• ⅓ teaspoon hot chili oil, or to taste
• ⅓ teaspoon sesame oil
• 1 dozen skewers, soaked in water for 20 minutes
• salt
• pepper

Directions:
Blanch the shredded cabbage in salted boiling water, until it is tender, but still crisp.

Plunge into ice cold water, remove, and drain thoroughly, and dry on a paper towel.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Roll meat mixture into 2-inch ovals. Skewer and grill.

Serve these kebabs with a bit of ponzu, or with soy sauce with a bit of minced ginger, garlic and a splash of rice vinegar.

These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more.

This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal.

Ingredients:

• 2 pounds cubed chicken thigh meat, shrimp, or salmon
• 4 dozen chunks of fresh pineapple
• Gluten-free teriyaki sauce (recipe below)
• Bamboo skewers (1 dozen or so, soaked in water 20 min)

Directions:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator.

Prepare the teriyaki sauce as indicated below.

Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done.

Remove and coat with finished teriyaki sauce. Serve.

Gluten-free Teriyaki Sauce Recipe

Ingredients:

• 3 tablespoons water
• 3 tablespoons sake
• ¼ cup mirin (Japanese rice wine)
• ¼ cup gluten-free soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon honey
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• ¼ teaspoon sesame oil
• 3 tablespoons cornstarch
• ¼ cup cold water

Directions:
Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes.

Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers.

Once chicken is marinated, remove and drain chicken.

Place sauce in a sauce pan and bring to a boil.

Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously.

Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness.

Thin with water if too thick. Brush over cooked meat and serve.

Store in the fridge for up to a week.

Celiac.com 08/13/2013 - These Thai-style beef and chicken skewers are a big hit at parties and barbecues. They taste great with peanut sauce, and will deliver big flavor and lots of smiles every time I make them.

That said, this dish carries a peanut alert! Because of this, I always check ahead before bringing the more traditional version with peanuts and peanut sauce in any group situations. Depending on the situation, I will bring the substitute dipping sauce along with the peanut sauce, or just drop the peanuts altogether, as needed.

That said, these are easy to make, delicious, and always a crowd-pleaser. Enjoy!

Chicken Satay

Ingredients:

• 1 pound skinless, boneless chicken, cut into strips
• ½ cup canned coconut milk
• 2 teaspoons ground coriander
• 1½ teaspoon yellow curry powder
• 1½ teaspoon fish sauce
• ½ teaspoon chili oil
• 1½ tablespoon chopped fresh cilantro
• 2 tablespoon chopped unsalted peanuts
• 1 dozen wooden skewers, soaked in water for 20 minutes
• 1¼ cup gluten-free Thai peanut sauce

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.

Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Throw out marinade.

Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are.

Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce, or substitute sauce below, for dipping.

Beef Satay

Ingredients:

• 1 pound flank steak, sliced thin
• 2 tablespoons each lime juice and fish sauce
• 1 tablespoon each sugar and hot chili sauce
• 3 tablespoons cilantro

Directions:
Mix lime juice, fish sauce, sugar, hot chili sauce, and cilantro.

Add thin slices of flank steak, cover and marinate up to 12 hours in refrigerator.

Skewer and grill beef for 2 to 3 minutes per side, until no longer pink.

Serve with cilantro and peanuts, jasmine rice, and peanut sauce for dipping.

Peanut Sauce

Ingredients:

• 1 can regular coconut milk (13.5-ounce--NOT reduced fat)
• ¼ cup Thai red curry paste
• ¾ cup unsweetened pure creamy peanut butter (peanuts only, no other ingredients)
• 1½ teaspoons salt
• ¾ cup sugar
• ½ cup water
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, rice or anything other kind of vinegar)

Directions:
Put ingredients into a medium sauce pan on medium heat and whisk until it comes to a very gentle boil.

Reduce heat to low, and simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

Take the pot off the heat, allow sauce to cool to about room temperature, and serve with satay.

**Note: Here's an alternative to peanut sauce for dipping.

Peanut-free Dipping Sauce

• 1 cup sugar
• ½ cup water
• ½ cup white vinegar
• 2 tablespoons garlic, finely chopped
• 2 tablespoons gluten-free fish sauce
• 1½ teaspoons chili sauce
• 2 tablespoons lime juice

Directions:
Mix sugar water and vinegar in a small saucepan. Boil for 5 minutes.

Lower heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.

Remove from heat. Cool and add lime juice and shredded carrot. Serve.

Ingredients:

• 1-2 pounds of ahi tuna (4-6 ounces per person)
• ½ cup gluten-free soy sauce
• 1-2 tablespoons wasabi
• toasted sesame seeds, black and white
• wasabi and pickled ginger as garnish

Directions:
Cut tuna into 1½-inch cubes.

Place three or four 1½-inch cubes of sashimi-grade ahi tuna per skewer.

Coat lightly with gluten-free soy sauce and wasabi.

Grill at 425 degrees F., searing each side briefly and rotating until outside is seared and inside is still rare.

Roll in a mixture of black and white toasted sesame seeds and serve with pickled ginger and extra soy sauce and wasabi on the side.

This is a flexible recipe, and you can substitute chicken or pork for shrimp. You can also use sugar snap peas for this recipe. Preparing the mushrooms, peas, ginger, and garlic while the shrimp marinates is a good time saver.

You can usually get the cooking wine at an Asian grocery store, but you can use any dry sherry or cooking wine in a pinch.

Ingredients:
Marinade

• 2 teaspoons arrowroot, corn starch, or potato starch
• 1 tablespoon Shaoxing Chinese cooking wine or dry sherry
• ½ teaspoon salt

Stir Fry:

• 1 pound shrimp, peeled and deveined
• 2 tablespoon vegetable oil
• ¼ teaspoon sesame oil
• 1 tablespoon minced ginger
• 3 garlic cloves, sliced thinly
• ½ pound snow peas, strings removed
• ½ pound of oyster, trumpet, brown, or other mushrooms, sliced
• 2 teaspoons gluten-free soy sauce
• ¼ cup chicken stock
• 4 green onions, white and light green parts, sliced diagonally
• 2 teaspoons dark roasted sesame oil

In a large bowl, mix all the ingredients for the marinade, then add the shrimp, and toss gently until well coated. Put aside for 15 to 20 minutes as you clean and slice the mushrooms, de-string peas, and mince the ginger, and slice the garlic.

Heat a wok or large sauté pan over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 20 seconds. Add the mushrooms and stir for 20 seconds or so.

Add the shrimp and all the marinade to the pan. Use a spatula to scrape out all the marinade. Add the snow peas, soy sauce and chicken stock.

Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute.

Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.

My main solution has been to learn to make it at home. This recipe delivers a tasty, satisfying gluten-free version of orange beef that is sure to be a hit with your most discriminating eaters.

Ingredients:

• 1 pounds beef top sirloin, thinly sliced into short strips
• ¼ cup rice vinegar
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 2 tablespoons frozen orange juice concentrate
• 1 teaspoon salt
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon hot chile paste
• 1 cup long grain rice
• 2-3 tablespoons water
• ¼ cup cornstarch
• 1 tablespoon orange zest
• 2 tablespoons grated fresh ginger
• 3-4 cloves garlic, minced
• 1 bunch green onions, sliced
• 8 broccoli florets, steamed
• 1½ cups oil for frying
• Orange wedges as garnish
• Salt and black pepper to taste

Directions:
In a large bowl, mix orange juice, rice vinegar, soy sauce, hot chili paste, sugar, and garlic. Add meat, cover and refrigerate for 1 to 2 hours.

Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.

Mix water and cornstarch. Whisk into the bowl of marinade until cornstarch is dissolved, set aside.

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all except 1 tablespoon of the oil from the wok.

Add ginger, garlic, green onion and orange zest to the remaining oil, and cook briefly until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 3-5 minutes. Add beef, and heat through, stirring to coat. Season with salt and black pepper to taste.

Serve with hot steamed broccoli and steamed white rice, and garnish with orange wedges.

The fresh spring roll possesses a certain pull over those who love them, and rarely fail to make an appearance when I'm doing the ordering.

Some like to eat them with peanut sauce, but I prefer them with this very simple dipping sauce of vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes.

This recipe makes 4 spring rolls, and yields 8 pieces, enough for 4-6 people as an appetizer. Scale as needed. Also, add thin slices of cooked meat, or substitute for shrimp as desired.

Ingredients:

• ¼ cup white vinegar
• ¼ cup fish sauce (get a brand that's gluten-free, just: Water, Anchovy, salt and sugar)
• 2 tablespoons white sugar
• 2 tablespoons lime juice
• 2 clove garlic, minced
• ⅓ teaspoon red pepper flakes
• 2 ounces rice vermicelli
• 1-2 ounces pork or beef, cooked and thinly sliced (optional)
• 8 large shrimp, peeled and deveined (optional)
• 4 rice wrappers (8.5 inch diameter)
• 3 lettuce leaves, chopped
• 4 tablespoons finely chopped fresh mint leaves
• 4 tablespoons finely chopped cilantro
• 4 teaspoons finely chopped Thai basil

Directions:
First, make the dipping sauce. In a small glass, wood or plastic bowl, gently stir or whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside.

Soak rice vermicelli in a bowl of room temperature water for 1 hour.

Cook shrimp in boiling water until curled and pink, about 1 minute. Remove the shrimp and drain. Keep water to cook the vermicelli later.

Slice each shrimp in half lengthwise.

Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander.

Immediately rinse the vermicelli under cold water, and stir make sure the noodles separate.

To make the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften.

Place wrapper on a flat work surface. A cutting board or large plate will work well.

Place 4 shrimp halves lengthwise down the middle of the wrapper, followed by ¼ of the chopped lettuce, ½ ounce of soft, well-drained vermicelli, and ¼ each of the mint, cilantro, and Thai basil.

Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll like a thin burrito.

Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

One way I've resolved this tension is by learning how to make a delicious gluten-free Chinese-style lemon chicken using a corn-starch-based batter.

In this delicious recipe, chicken is battered in egg and corn starch, then cooked until it's crispy and golden on the outside, tender on the inside. It is then covered with a sweet, tangy lemon sauce.

The taste will rival your favorite Chinese restaurant, and have your eating team trading high-fives. Serve it over rice, and garnish with a nice steamed vegetable, like broccoli.

Chicken Ingredients:

• 8 boneless, skinless chicken breast halves, cut in chunks or short strips
• ½ cup cornstarch
• ½ cup green onions, sliced
• ½ teaspoon salt
• â…› teaspoon black pepper
• ¼ cup water
• 4 egg yolks
• 2 cups cooking oil

Lemon Sauce Ingredients:

• 1½ cup water
• ½ cup lemon juice
• 3½ tablespoons light brown sugar
• 3 tablespoons cornstarch
• 3 tablespoons honey
• 2 teaspoons gluten-free chicken bouillon
• ½ teaspoon ground ginger, or more if desired

Preparation:
To make the batter, combine the cornstarch, salt, and pepper in a shallow dish. Beat the egg yolks with the water until combined. Add the egg mixture to the cornstarch and blend until smooth.

Heat the oil in a large wok or skillet.

Dip the chicken pieces into the egg mixture, until well-coated. Cook in the hot oil until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels.

To make the sauce, combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils and the brown sugar and bouillon granules are fully dissolved.

Place the chicken in a serving dish, top evenly with sauce, and top with the sliced green onions.

So, recently, when I was looking for something new to make at home, I turned to Mongolia for inspiration.

This recipe is easy to make, and delivers a tasty version of Mongolian beef that will please most eaters, and help you to liven up your dinner repertoire.

I like more vegetables in my Mongolian beef, but you can make it however you like, adding and subtracting veggies at will.

Ingredients:

• 1 pound beef flank steak, thinly sliced
• ¼ cup gluten-free soy sauce
• 1 tablespoon gluten-free hoisin sauce (I use Premier Japan Brand)
• 2 tablespoons sesame oil, separated
• 2 teaspoons white sugar
• 1 tablespoon garlic, minced
• 1-3 teaspoons red pepper flakes (as desired)
• 1 tablespoon sesame oil
• ½ white or yellow onion, sliced
• 1 red bell pepper, sliced
• 1 cup cabbage, chopped thin
• 2 large green onions, thinly sliced
• 1 carrot, sliced thin

Directions:
In a large bowl, whisk together soy sauce, hoisin sauce, 1 teaspoon sesame oil, sugar, garlic, and red pepper flakes in a bowl. Mix beef with marinade, cover, and refrigerate at least one hour, and as long as overnight.

Heat 1 teaspoon sesame oil in a wok or large, nonstick skillet over high heat.

Add the onion, green onions, cabbage, carrot, and bell pepper, and cook about 10 seconds. I add more marinade as I add vegetables. A couple tablespoons usually does it.

Mix in the beef, and stir-fry about 5 minutes, until the beef begins to brown.

Serve over rice.

In Korea, it is commonly made during the hot summer months, when Koreans like to drink hot soup or stews. The Koreans believe that hot and spicy liquids help the body to regulate itself and stay cooler in the summer heat.

I find that it makes a great meal during the cold winter months. The very slight spiciness of the delicious broth leaves me feeling warm, and the sweet, rich chestnuts, rice and chicken leave me feeling satisfied.

Ingredients:

• 1 whole chicken or 2 Cornish hens
• 2 roots of dried ginseng, washed
• 8-10 chestnuts, peeled
• 6-8 red dried dates, rinsed (optional)
• ½ cup sweet, glutinous rice (Mochigome in Japanese, or Chapsal in Korean), washed and drained
• 8 cloves garlic, peeled
• ½ inch piece ginger, peeled and cut in half
• 2 quarts of water
• 2 chopped scallions for garnish
• salt
• pepper

Directions:
Remove any innards from the bird(s). Rinse bird(s) inside and out.

Trim any visible fat off the bird(s), but be sure to leave any skin needed to cover stuffing in cavity.

Stuff the chicken with the sweet rice, chestnuts and garlic. Use toothpicks as needed to help keep the stuffing in the bird(s).

In a large soup pot, add stuffed chickens, ginseng roots, dates, and ginger. (I prefer it without the dates, so I leave them out).

Pour in enough water to cover bird(s).

Bring water to a boil. Reduce heat to a low simmer.

Cook about 1.5-2 hours or until the thigh bones come off easily. Don't cook so long that the bird starts to come apart. The bird(s) should stay whole, with the skin on.

Skim fat from time to time during cooking.

Season with salt and pepper to taste.

Sprinkle with scallions to serve.