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Found 8 results

  1. Okay, so fried foods aren't exactly a good model for the healthiest way to eat. I get that. However, being gluten-free has made me pretty much fried food-free, as well. So, when I discovered recently that crushed Rice Chex makes an amazing gluten-free coating for frying foods, the gloves came off. I've been breading and frying all of my old favorites. One of my old favorites is most certainly catfish prepared in the southern style. Now, I know two ways to make catfish, though there are doubtless many, many more. One way is dry, and the other is marinated. This marinated version is my favorite way to prepare catfish. Ingredients: 2 lbs. catfish fillets 1½ quarts vegetable oil, for frying 1½ tbsp. salt, for brine 1 quart water, for brine 2 cups buttermilk 2 cups Rice Chex, finely crushed 2 cups self-rising cornmeal 1 teaspoon seafood seasoning, such as Old Bay ½ teaspoon salt ½ teaspoon red cayenne pepper ½ teaspoon black pepper, to taste ¼ teaspoon freshly ground black pepper ¼ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon thyme Directions: Step One: Soak the Fish In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Cut catfish fillets into 3 inch strips and add to salt water. Marinate for 30 minutes at room temperature, or in the refrigerator for one hour. Remove fish from salt water, and dry lightly on paper towel. Step Two: Marinate fish fillets in a small bowl containing buttermilk, and a dash of salt and pepper. (About 30 minutes). In a large plastic bag, combine the cornmeal, crushed Rice Chex, ½ teaspoon salt, pepper, cayenne pepper, paprika, garlic powder, and thyme. Pull fish fillets from the buttermilk, a few fillets at a time, add to the cornmeal mix, and toss gently until fillets are evenly coated. Place coated fillets on a clean, dry plate. Step Three: Cook Fish In a Dutch oven or fryer, heat oil to 350°F. Use a slotted spoon to gently lower several pieces at a time into hot oil. Fry until golden brown, about 5 minutes. Fish will float when done. Make sure the fish cooks evenly on the outside. You can turn fillets once if necessary to make sure the outsides are evenly brown. Remove from hot oil to drain on paper towels. Tip: For crispy fillets, make sure not to overcrowd the pan. Too many fillets at once will lower the oil temperature, which will make the breading absorb oil, and leave your fillets soggy.
  2. 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.
  3. Celiac.com 09/24/2015 - We have the Japanese to thank for this bit of deliciousness. Miso paste, mirin, sake and, wait for it…butter, are the magic ingredients in this delightfully easy, ridiculously tasty shrimp dish. If you don't keep mirin and sake on hand, you should. They are not expensive, and, together with soy sauce and dried bonito flakes, they form the base of much of Japanese cooking. As for miso paste, well, that and a bit of dash will deliver the best miso soup you've ever had, ever time, so they're good to have on hand, too. These shrimp are guaranteed to make a big splash at your next grilling session. Or, you can put them in a hot pan for a few minutes. Either way, you and your guests win! Ingredients: 1 pound raw shrimp, shelled, deveined 2 tablespoons butter, melted 2 tablespoons sake 1 tablespoon mirin 3 teaspoons miso paste Directions: In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add the shrimp and marinate for 10 minutes. Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for about 2 minutes or until pink and cooked through.
  4. Celiac.com 09/30/2014 - Pork tenderloin is a versatile favorite. This recipe for marinated pork tenderloin makes a tasty, grilled version that is gluten-free and ready to please. Ingredients: 2 (¾ pound) pork tenderloins ¼ cup balsamic vinegar ¼ cup gluten-free soy sauce ¼ cup packed brown sugar 1½ teaspoons onion powder 1 teaspoon ground cinnamon ½ teaspoon garlic powder ¼ teaspoon black pepper 2 tablespoons olive oil Place soy sauce, brown sugar, sherry, dried onion, cinnamon, garlic powder, black pepper and olive oil in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours. Heat grill for high heat. Lightly oil grill grate. Place tenderloins on a lightly oiled grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
  5. Salmon season is nearly upon us here in northern California, so those blessed to live here, or somewhere else where good salmon is available can look forward to a summer of delicious fish. Good salmon is one of this treats that can stand on its own merits with little or no adornment. In summer, I like to put salmon steak or fillet on the grill with a few good veggies. It's an easy dish to make, and one that pairs nicely with rice for a lean, nutritious meal. Here's a delicious way to grill salmon: Ingredients: 1½ pounds salmon steaks or fillets ½ teaspoon fresh ground ginger 2 cloves fresh garlic, minced ⅓ cup gluten-free soy sauce ⅓ cup orange juice ¼ cup honey 2 green onions, chopped Directions: 1. In a glass dish, or a large resealable plastic bag, mix ginger, garlic, soy sauce, orange juice, honey, and green onion. 2. Place fresh salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for about 30 minutes. 3. Heat barbecue, or outdoor grill to medium heat. 4. Remove salmon from marinade, drain excess. Toss out remaining marinade. 5. Grill salmon on a lightly oiled grill for 12 to 15 minutes for each inch of thickness, or until the fish flakes easily with a fork.
  6. Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that. Try these delicious little gems for your next BBQ, tailgate, or friendly cookout. They go great with a nice cold beer, and put a nice spin on the whole 'meat on a stick' tradition. Ingredients: 2 to 3 pounds of chicken hearts ½ cup of hot water 1 lemon 3-4 cloves garlic, crushed ½ teaspoon fresh ginger 2 teaspoons kosher sea salt 1 teaspoon freshly ground black pepper ½ teaspoon paprika 1 tablespoon olive oil for basting dash smoked sea salt, optional Lemon wedges as garnish Directions: Wash and drain the chicken hearts. Add one teaspoon of sea salt to the crushed garlic to make a paste. Add hot water to get a sauce. Let cool slightly. Add lemon juice and a tablespoon of olive oil. Add the chicken hearts to the lemon/garlic sauce and marinate for an hour. Put the wooden sticks in a pot with cold water and let it absorb more water (cold not to burn). Put 5 or 6 hearts on each stick and then return them to the marinade for another 15 minutes. Remove and drip dry. Coat with salt, pepper and paprika. Baste the grill with a bit of olive oil and put the skewers on at medium-high flame. Roll hearts often so that they are nicely browned, but not burned. Serve with lemon wedges. Note: I like to give them a light dusting of smoke sea salt after they come off the grill, then hit them with the lemon.
  7. Celiac.com 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill. Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food. This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more. Ingredients: 1 pound of cubed beef tri-tip 3 tablespoons olive oil 1½ tablespoon soy sauce 1½ tablespoon Worcestershire sauce 3-4 cloves garlic, minced 1 tablespoon parsley, chopped 1 tablespoon fresh thyme, chopped 1 medium onion, cut into medium-sized chunks 8-10 brown mushrooms, cleaned, de-stemed and cut into wedges 10-12 small potatoes, boiled salt and pepper to taste Directions: Rinse and boil potatoes until tender, but not mushy. Cut 1 pound of beef tri-tip into cubes. Mix 3 tablespoons olive oil with soy sauce, Worcestershire sauce, minced garlic, chopped parsley, thyme, salt and pepper. Skewer pieces of onion, mushroom and boiled potato between chunks of meat. Top with salt and pepper. Grill and serve.
  8. Celiac.com 04/11/2013 - Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort? This recipe for filet mignon will do the trick nicely. The filets are first marinated in a Burgundy wine sauce, and then topped after cooking with Burgundy butter. The result is this smashing culinary home run that will invite cheers of approval from your guests. Ingredients: 2 (6 ounce) filets mignon 2 cups Burgundy wine ¾ cup olive oil ¾ cup soy sauce 1 cup gluten-free oyster sauce ( I use Choy Sun Oyster Flavored Sauce by Lee Kum Kee) 2 teaspoons garlic, minced 1 teaspoon dried oregano Burgundy butter: ¼ cup butter, softened ½ teaspoon Burgundy wine 1½ tablespoon minced shallots ½ tablespoon minced green onions Directions: In a medium saucepan, mix together Burgundy wine, olive oil, soy sauce, gluten-free oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Heat the outdoor grill to high heat, and lightly oil the cooking grate. Preheat oven to 200 degrees F (95 degrees C). Grill marinated filets to desired doneness, turning once. Place cooked filets in a clean 9x13 inch baking dish. Dollop each with Burgundy butter mixture, and place in the oven for about a minute, until the butter melts. Serve with side dishes of choice.
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