For those who prefer Dry Rubs when grilling. . .

     I think that dry rubs result in a very tastey BBQ.  On another note, they are not as messy on your grill.  I think the key to great flavor with a dry rub is the technique in applying it and the length of time the meat is allowed to sit with the dry rub.  Insofar as the technique is concerned, you can't just sprinkle the seasonings on the meat.  You have to get your hands dirty.  Massage the seasoning into the meat making sure that the flavor is really getting in there.  As for the time, I like to dry rub the meat at least 5 hours prior to grilling.  I have done 24 hours when I plan my menu sufficiently in advance.  This is the dry rub that I put together and it tastes great.  Feel free to add or delete spices and share your secrets with me!

BBQ Dry Rub

1/2 Cup Sea Salt or Kosher Salt
1/2 Cup Coarse Ground Black Pepper
1/4 Cup Garlic Powder (Do not use Garlic Salt in place of Garlic Powder)
3 Tblspn. Ceyenne Pepper
1/4 Cup Chili Powder
3 Tblspn. Cumin
1/2 Cup Smoked Paprika

Place all ingredients in a ziplock bag and shake to mix ingredients thoroughly.  Store spice rub in a tupperware container or glass spice jar.    This rub is delicious on Ribs, Brisket and Chicken.  I have also used this rub on Sirloins.  It can be used in combination with a liquid mop or BBQ sauce on the grill.

Gluten intolerance and most BBQ sauces are not a good mix. . .

      Just reading the ingredients on most BBQ sauce labels is a frightening experience for a person who can't eat Gluten.  There are a plethora of ingredients that do or may contain gluten such as, MSG, Modified Food Starch, and Caramel color.  Well, I began working on a BBQ sauce, something I had never made, shortly after my diagnosis.  I ultimately achieved a BBQ sauce that made me never want to buy it in a bottle again.  It is very easy to make.  This recipe is a nice balance between spicy and sweet.  However, the beauty of this recipe is that the seasonings can be adjusted easily to accommodate your own taste.  If you want it hotter, throw in more Jalepeno or perhaps substitute a Habanero instead.  Sweeter?  More brown sugar or balsamic vinegar.  Saltier?  add a pinch. . .you get the idea.  This BBQ sauce is great on Brisket, Ribs, Chicken, Shrimp. . .if you can BBQ it, this sauce works.  Enjoy! 

Donna's Kickin'  BBQ Sauce

3 Small Shallots finely minced
1 Large Sweet Yellow Onion chopped
4 Large Garlic Cloves finely minced
1 Jalapeno pepper minced (If you like it hotter keep the seeds, otherwise discard seeds)
4 Strips Thick Cut Smoked Bacon chopped
4 Tblspn. Ground Black Pepper
4 Tblspn. Paprika
4 Tblspn. Chili Powder
2 Tspn. Ground Cumin
2 Tspn. Ground Ceyenne Pepper
2 Tspn. Salt
1 Cup Brown Sugar
1/4 Cup Vegetable Oil
1/2 Cup Apple Balsamic Vinegar
2 28 oz. Cans of Crushed Tomatoes  (with no seasonings added)

Heat oil in a saucier or large skillet.  Add bacon.  When Bacon is half way cooked, add garlic, onion, shallots and jalapeno.  Cook, stirring frequently, until bacon is crisped on the edges.  Add crushed tomatoes and the balance of all remaining ingredients.  Stir thoroughly until brown sugar and vinegar is incorporated with no color streaking.    At this point, the BBQ sauce should be a brownish red.  The color of the sauce is directly related to its appropriate taste.  If you prefer a darker BBQ sauce, you can add, more of the Brown Sugar, Apple Balsamic and Chili Powder at this point.  However, add only 1 Tblspn at a time of the Brown Sugar and Apple Balsamic and 1 Tspn. of the Chili Powder and taste test before any further additions.  Bring the BBQ sauce to a light boil, reduce the heat and allow to simmer for 1.5 hours.

Makes 2 Quarts.

Note:  If you prefer a very smooth textured BBQ sauce, simply allow the BBQ sauce to cool and run the sauce through either a food processor or blender to achieve a smooth consistency.

Veal Giuseppi. . .inspired by my husband and created by me for him. . .

Veal Giuseppi

 This is a savory, rustic dish of veal, fresh fennel and capers brought together with fire roasted tomatoes.  Veal Giuseppi is amazing served over steamed white rice.  I prefer a delicate green vegetable to accompany this dish.  Here it is shown with Garlic and Lemon Broccolini.  Enjoy!

Veal Giuseppi

8 Veal Cutlets
1 Medium Shallot finely chopped
1 Small Garlic Clove minced
1 Large Fennel Bulb
3 Tblspn. Capers (Non-Pareil)
3 Tblspn. Sliced Kalamata or Dried Black Olives (optional)
3 Cups Diced Fire Roasted Tomatoes
1 Cup Gluten Free Flour for dusting Veal Cutlets  (seasoned with 1 Tspn. Salt, 1 Tspn. Ground Black Pepper, and 2 Tblspn. Dried Parsley)
Salt and Black Pepper to Taste when dish is complete and in simmer stage.
1/3 Cup Extra Virgin Olive Oil
1 Tblspn. Unsalted Butter
1/3 Cup Dry Red Wine

Rinse the Veal Cutlets and pound to tenderize.  (I usually pound the Veal to 1/2 its original thickness.  Always pound from the center outward.  Often the cutlet becomes large enough to cut into two pieces.)  Dredge each pounded cutlet in the seasoned flour coating each side of the cutlet and set aside.  Chop the Shallot, mince the garlic, rinse the capers and slice the olives and set the ingredients aside.  Break down the fennel bulb.  (Cut of the stalks, but reserve the Frons, quarter the bulb, remove the core and slice the fennel and rinse.)  Heat the extra virgin olive oil and butter over medium high heat in a large skillet.  Sautee the veal cutlets until lightly golden brown on each side.  Remove Veal from pan and set aside.  Remove pan from heat and add 1/3 cup dry red wine.  Return pan to the heat  (medium heat) and use a wooden spoon to deglaze the pan and incorporate the pan drippings.  Add garlic, shallots and fennel to the pan.  Sautee until the fennel is tender.  Add fire roasted tomatoes and allow to cook for 10 minutes.  Add capers and black olives.  Stir sauce to incorporate ingredients.  Taste sauce and salt and pepper to taste.  Add veal back to the pan and turn each piece of veal to coat thoroughly with sauce. Run a knife through the Fennel Frons and lightly chop.  Sprinkle the chopped frons over the sauce. Reduce heat to a simmer.  Allow to Veal to simmer in sauce for 30 minutes.

While the Veal is simmering, prepare the steamed white rice and the Garlic and Lemon Broccolini (see recipe below).

Garlic and Lemon Broccolini

2 Bunches Broccolini
1 Medium Garlic Clove finely minced
1/2 Tspn. Sea Salt
1 Tspn. Ground Black Pepper
Juice and Zest of 1/2 small Lemon
3 Tblspn. Extra Virgin Olive Oil
1/3 Cup Water

Prepare Broccolini by cuting the bottom 1/4 inch of the stems and rinse under cold water.  Add 1/3 cup of Water, fresh lemon juice and Broccolini to a skillet over medium high heat and cover.  Allow Broccolini to steam until slightly tender, but still firm.  Remove skillet from heat and drain water from pan.  Rinse Broccolini with cold water.  This will aid in retaining the green color.  Pat dry.  Return pan to medium high heat and add the extra virgin olive oil and minced garlic.  When oil is heated, return the Broccolini to the pan.  Season with the sea salt and ground black pepper.  Allow Broccolini to sautee until fork tender.  Remove from heat and sprinkle with lemon zest. 

Note:  There are varying sizes of Capers.  The general rule is the smaller the caper the more mild its taste.  You will notice that I always use the "nonpereil" caper.  This caper is from the South of France and is very mild.  If you haven't tried capers in your cooking or you haven't tried the nonpereil caper, please do so!

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.

Balsamic Tomato Grilled Pork Loin Chop

Grilling season is around the corner!

This is an easy and delicious meal!  Sweet and savory with just the right amount of tanginess.  It is pictured above with Italian Green Beans with sauteed mushrooms, Grilled Plum Tomatoes and a baked potato.  This is so tastey that your family will never know how quick and easy it was!  The side dish recipes are also included below.

Balsamic Tomato Grilled Pork Loin Chop

6 Pork Loin Chops (Bone In)

1/2 Tspn. Salt

1 Tspn. Black Pepper

1/4 Tspn. Ceyenne Pepper

1/4 Tspn. Ground Cumin

1/2 Tspn. Chili Powder

1 Tspn. Paprika (Hot Paprika can be substituted)

1/3 Cup of Gluten Free Ketchup

1/4 Cup Balsamic Vinegar

Mix ground spices together and rub both sides of each pork loin chop.  Refrigerate for 2 to 3 hours.  Whisk Balsamic Vinegar and Gluten Free Ketchup thouroughly.  Remove dry rubbed pork loin chops from refrigerator 45 minutes prior to grilling to remove chill from meat.  Grill pork loin chops turning the first time after 4 minutes.  Mop grilled side with tomato balsamic glaze.  Repeat until pork loin chops are done to your taste preference.  I prefer my pork loin chops to be cooked through with no pink, but still juicey.  This usually takes cooking the chops twice on each side for approximately 3 to 4 minutes per turn.

Serves 6

Italian Green Beans With Mushrooms

1 1/2 Pounds Italian Green Beans cleaned and cut

1 Cup White or Portobella Mushrooms cleaned and sliced

1 Small Garlic Clove minced

1 Small Shallot minced

1 Tspn. Salt

2 Tspn. Ground Black Pepper

2 Tblspn. Extra Virgin Olive Oil

Par boil the Green Beans in a pot of water until slightly tender, but with a crisp in the center.  (Approximately 2 minutes.  Drain and run cold water over the top to stop cooking process.  Let excess water drain off.  In a skillet, heat the extra virgin olive oil.  Add minced garlic and minced shallot and allow to cook until the shallot is transclucent.  Add sliced Mushrooms (add additional olive oil if necessary to prevent burning).  Allow  mushrooms to turn lightly golden.  Add Green Beans, salt and pepper.  Cook approximately 3 minutes once Green Beans are added.

Note:  Never add the salt until the mushrooms are golden.  Salt will cause the mushrooms to leach fluid which inhibits the browning process.

Grilled Plum Tomatoes

6 Medium or Large Plum Tomatoes

1 Tspn. Salt

1Tspn. Black Pepper

1/2 Tspn. Sugar

Extra Virgin Olive Oil

Wash and dry Plum Tomatoes.  Cut off stem end.  Slice each tomato length wise.  Clean the seeds out.  Brush each tomato with olive oil and sprinkle each with the salt, pepper and sugar.  Place skin side up on the grill until grill marks form.  (Approximately 1 - 2 minutes).  Turn once for approximately 30 seconds.

Note:  The Tomatoes can also be baked in the oven.  When I choose to bake the tomatoes in the oven, I also sprinkle each tomato with parmigiano cheese.  The cheese forms a golden crust over each which contrasts with the sweetness very nicely.