Grilling Sauces and Marinades are a challenge for those of us on a Gluten Free diet. . .

With summer upon us, grilling season is officially on!  The problem for those of us on this gluten free diet is that most marinades and grilling sauces have hidden in there somewhere in the form of modified food starch or MSG those nasty glutens that will make us ill.  From time to time throughout the summer, I will be posting some very simple grill recipes that will include sauces and marinades that are homemade and easy.  I already posted one grilling sauce recipe on March 25th.  Today I am posting a simple marinade that is absolutely delicious for chicken breasts, but is also great for lamb chops and steaks.  I will also be posting a wonderful homemade BBQ sauce in the upcoming week.

Zesty Garlic Balsamic and Herb Marinade

4 Tblspn. dried Parsley
3 Tblspn. dried Basil
1 Tspn. dried Oregano
1 Tspn. dried Marjoram
1 Tblspn. Salt
2 Tblspn. Black Pepper
1 Large Garlic Clove Crushed
1/4 Tspn. Red Pepper Flakes (optional)
1 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
The Juice of one fresh lemon

Mix all of the above ingredients and pour into a large ziploc plastic bag.  Place skinless, boneless chicken breast in bag and roll bag in your hand to ensure total coverage of the meat.  I refrigerate for 2 to 24 hours depending on time availability prior to grilling.

Note:  If using this mixture for lamb, I substitute 1 Tblspn. of dried mint leaves in the place of the Marjoram.  If using for steak, keep the above recipe the same, but add 1/4 Cup of Worcestershire Sauce.

Note:  Fresh Herbs do not work as well as dried herbs for a marinade.

Steak Au Pauvre with a Dijon Cognac Sauce

4 New York Strip Steaks
1 1/2 Cups fresh Coarse Ground Black Pepper
Kosher Salt
1 Tblspn. Olive Oil
3 Tblspn. Unsalted Butter
1/3 Cup Cognac (Brandy can be substituted)
1/3 Cup Heavy Cream
1 1/2 Tblspn. Dijon Mustard

Rinse and pat dry the steaks.  Put fresh coarse ground black pepper on a plate.  Sprinkle each steak with Kosher salt.  Place each steak onto the black pepper pressing it firmly to ensure that it is thoroughly coated with the black pepper.  Repeat for other side of the steak.  Once coated in pepper, let the steaks stand at room temperature for 15 minutes.  Heat olive oil and unsalted butter in a skillet over medium high heat.  Cook steaks.  Approximately 5 minutes on each side to blacken steak nicely.  If you prefer your meat well done, remove from skillet and place steak in a baking dish in the oven at 200 degrees until it is cooked through as this will allow the steak to maintain juiciness. 

Once all steaks are blackened, remove the skillet from the pan and add the Cognac.  Return it to the burner and ignite the cognac.  Use a wooden spoon to scrape pan and deglaze the pan thoroughly.  Add  the dijon mustard and the cream and stir thoroughly to incorporate.  Turn off heat and serve immediately.  Spoon sauce over the steaks and serve. 

Stuffed Escarole. . .a great side dish all year round!

Stuffed Escarole

1 Large Head of Escarole cleaned and chopped

1 Cup of sliced Mushrooms (White or Baby Portobella)

1/2 Cup chopped Red Bell Pepper

1/4 Cup Chopped Sweet Yellow Onion

2 Garlic Cloves, finely minced

1/3 Cup sliced Black or Kalamata Olives

2 Tblspn.  Capers (Non-Pareil)

1/2 Cup Gluten Free Bread Crumbs (Unseasoned)

1 Tspn. Salt

1 Tblspn. Ground Black Pepper

1/4 Tspn. Crushed Red Pepper Flake

1 Tblspn. Dried Parsley

1/2 Tspn. Dried Basil

1/4 Tspn. Dried Oregano

1 Cup of Water

1/3 Cup Fresh Lemon Juice

3 Tblspn. Extra Virgin Olive Oil

Place the cleaned and chopped Escarole in a sauce pan with the water and lemon juice over medium heat.  Cover and let simmer until Escarole is cooked.  Drain and set aside.  In a large skillet heat the olive oil over medium/high heat.  Add the garlic, onion, red bell pepper and allow to cook approximately 3 minutes, stirring frequently.  Add the mushrooms and cook approximately 2 more minutes.  Add the drained and cooked Escarole stirring to incorporate the ingredients and allow to cook until Escarole is heated through.  Add salt, pepper, red pepper flake, parsley, basil and oregano, capers and olives and stir to incorporate.  Reduce heat to simmer and allow to cook for 5 minutes.  Add bread crumbs and stir to incorporate and to allow the bread crumbs to absorb any standing liquid.  Serve immediately.

Serves 6 as a side dish.  Recipe can be doubled.

Note:  When cleaning Escarole, it is very important to make sure that all dirt is washed off or else the dish will be gritty.  It normally takes several rinses.  Often it is necessary to lift the leaves individually as overall rinsing with the kitchen sprayer or faucet is not always sufficient.