Smokey BBQ Sauce
A friend came over to our BBQ the other evening and the next day she asked for this recipe. I had made two sauces, one for the chicken, which is also available on this site, and this one, which I find works best with beef. But others may like it on everything. So go ahead and slather it on anything you want to imbibe with a smokey flavor.
enough for 20 or so steaks (Depending on how much you like on your meat)
4 cups apple cider vinegar
3 tbsp packed brown sugar
2 tbsp molasses
2 tbsp honey
2 tbsp gluten-free Worcester sauce (See recipe in substitutions tab)
1 tbsp prepared Dijon mustard
½ tbsp liquid smoke
1 fresh red chile pepper, seeded and minced
1 tbsp ground black pepper
2 cloves garlic, minced
½ tsp ground allspice
2 cups ketchup
Potato Salad Made Just Right
I know. I know. Potato salad does not contain gluten. But this recipe is just so easy and so delicious that I had to share, because we all know that finding just the right potato salad isn’t easy. So many recipes result in gooey, gluey clumps of mayonnaised potatoes. This recipe is guaranteed to give you great flavor and just the right texture—firm potatoes in a light yet creamy dressing.
It is the perfect accompaniment to a summer BBQ. Try it. You’ll thank me.
Potato Salad Just Right
For best results, make one day ahead.
1 lb small potatoes. (I like to use half yellow fingerlings and half red new potatoes about an inch and a half circumference.)
1 bunch of small green onions with stems, chopped.
1/3 cup chopped celery
1/2 cup mayonnaise
¼ cup Dijon mustard
¼ cup dill flavored vinegar (I save the vinegar from dill pickles. It offers the best flavor.)
Pepper to taste
Optional: Sliced radishes are a nice addition for those who like them.
The trick to the right texture is to not overcook your potatoes. Watch them carefully and as soon as you can spear them with a fork, they are done. Remove from the stove and rinse in cold water so that they don’t continue cooking. I like to keep the peel on, but that is a matter of choice. Into a large bowl, slice the fingerlings into 1 inch pieces and cut the baby potatoes into two or four pieces depending on their size. Be careful to make sure the pieces don’t stay glued to each other.
Add celery and green onions.
In a bowl, whip mayonnaise, mustard and vinegar together until smooth, pour over potatoes. Add pepper and, using your hands (This prevents them from breaking up) mix the potatoes and dressing.
Refrigerate overnight. I like to serve this with BBQ chicken, but it will go just as well with any meat. Be warned. Your family might demand you make this recipe regularly. It is quite addictive.
Chicken Satay One of the challenges of going gluten-free is finding safe items on restaurant menus. So many seem safe, but contain ingredients like soya sauce—in many oriental sauces, marinades and salad dressings. So I try to vary my home cooking with dishes that, in the past, used to be my favorite eating-out foods. Today I will share my chicken satay recipe. It is so good you may never enjoy this dish in a restaurant again. (Lovely cooked on the BBQ, or for only 8 minutes or so on the top rack of the oven at high temperature)
Chicken Satay Serves 4
3 boneless and skinless chicken breasts, or 1 pound of chicken tenders (The tender part that many butchers remove from the breast)
For the chicken marinade
1 Tbsp. walnut oil (or canola)
3 Tbsp. Tamari (Gluten-free soya sauce)
1 fresh jalapeno chile, seeded and chopped
2 Tsp. coconut sugar (brown sugar will do in a pinch)
2 Tbsp. lemon juice For the Satay Sauce
14 oz can of regular coconut milk. (Not the low fat kind)
3 Tbsp. red curry paste (Make sure it is the gluten-free kind)
1 cup gluten-free chicken stock
1 Tbsp. Tamari
2 Tbsp. coconut sugar (Or brown sugar)
6 Tbsp. gluten-free peanut butter
2 Tbsp. lemon juice 1 Jalapeno chile, seeded and chopped Salt to taste Wooden skewers soaked in water or metal kabob skewers.
1) Cut your chicken breasts into long strips of about 3/4 inch thick. Set aside. Measure all the marinade ingredients into a bowl, then transfer chicken strips into the bowl and toss until well covered. Set aside. (I like to do this a couple of hours before cooking them so that the flavor of the marinade has time to soak through.
2) In a saucepan, combine all the ingredients for the sauce and stir as you bring to a boil. Lower the temperature to simmer and continue to cook for about 15 minutes, stirring occasionally.
Serve on a bed of jasmine rice. Garnish with cilantro or sesame seeds if you like. My family love this dish so much I sometimes double the sauce recipe and serve it in individual gravy boats so they can pour it on the rice. Oh the calories…but oh so worth it.
If you love the North American version, (with meringue) this recipe will make you a convert to the French Tarte Citron.
Makes one nine-inch pie, or six tarts.
You could substitute fresh lime juice for the lemon and if you have Meyer lemons, reduce the sugar to 2/3 cup. You can use a favorite pie dough recipe, or the one I’ve posted on my website. Look under Gluten-Free baking for my gluten-free Delicious, Flaky Pie Crust.
• 1 cup (125 ml) freshly-squeezed lemon juice
• grated zest of two organic lemons
• 1cup (100 g) sugar
• 12 tablespoons unsalted butter, cut into bits
• 8 yolks from large eggs
• One pre-baked 9-inch pie shell (see my recipe for pie crust. It will make two shells, one of which you can freeze for later use.
• 1 teaspoon icing sugar for decorating the pie after it has cooled.
• Preheat the oven to 350F (180C.)
1. In a medium-sized saucepan (not copper as it reacts with the acid from the lemon), heat the lemon juice, zest, sugar, and butter. Have a fine mesh strainer ready.
2. In a small bowl, beat together the yolks.
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd through a strainer, scraping with a rubber spatula to press it through, and then pour into the pre-baked pie shell.
5. Smooth the top of the pie filling and place in the oven for five minutes, just to set the curd.
6. Remove from the oven and let cool thoroughly, and then shake the powdered sugar over top.
7. Serve and enjoy. (Don’t be surprised if your guests moan with pleasure. They won’t be able to help themselves.)
It’s cherry season. If you’re like me, you’re looking for a million ways to use them. I know. I know. They are delicious just fresh out of a bowl, or sliced on top of ice cream, or whipped into a smoothie. I could go on and on.
Cherry Clafouti (Same recipe is delicious made with plums too.
Makes 8 servings
2 cups dark cherries (pitted)
2 Tbsp butter at room =temperature
6 large organic eggs
3/4 cup 2% milk
1/3 organic granulated sugar
1 tsp pure vanilla extract
pinch of cinnamon
pinch of nutmeg
2 Tsp grated range zest
2 Tbsp orange liqueur
3/4 cup of my all purpose gluten-free flour (See ingredients substitution page for my recipe at a fraction of the price of the store-bought)
3/4 tsp zanthan gum
1/4 cup sliced almonds
1 tsp icing sugar
Preheat the oven to 425F with rack in the middle. Brush the inside of a 10″ cast iron skillet with butter.(A deep dish pie place can work just as well.)
Place eggs in a medium bowl and beat until the whites and yolks are well mixed. Add the milk, sugar, vanilla, spices, orange zest, juice and liqueur, beating at each addition. Add flour a little at a time, beating until it forms a smooth batter.
Pour the batter into the pan, set in the cherries and sprinkle the almonds on top. Bake for about 25 minutes or until a toothpick comes out clean. (Sides will puff out. This is normal. They will drop as it cools.) Cool on a rack. Dust with icing sugar.
Slice and serve, and die of ecstasy.