Gluten-Free Grilling

One of several main categories of food that are naturally gluten-free is Protein.  So summer (or year-round) grilling is a source of enjoyment for many who need to be gluten-free.

You still need to be careful.  Not all hot dogs or brats are gluten-free.  Some purchased marinades or sauces are not gf as well.  The same goes for condiments.  So many times it may be better to make your own.

Thursday’s recipe, “Balsamic Marinated Steak (GF)” is an example of making your own marinade.  And it’s easy and adds great flavor too.

On Wednesday, the recipe has a funny name.  “Burgers, Dogs and Brats” and is more about getting around the bad (and expensive) buns that are gf.  Here we use a tortilla and it’s not a corn one.  We have discovered that “Mission Tortillas” make a “GF Flour Tortilla” that is very good.  Yes, they are more expensive than regular flour tortillas but not as bad as some of the gf buns out there.  We have tried these tortillas for many different uses.  Just use your imagination.

This recipe tells you to shape the burger to look like a hot dog and then wrap it up in the tortilla.  Another shape you could try is to form a half-moon burger patty and make it look like a Quesada in the tortilla.

That imagination I mentioned earlier:  Use it to come up with many different toppings for these tubular treats.  Or try some of the many spreads, burger jams and toppings offered under the recipe tab, “Odds ‘n Ends” above.  Now many are not designated “Gluten-Free” but can easily be made that way by just watching what ingredients/brands you use in them.

So “Happy Cooking” and “Grilling” until next week.  Enjoy and spread the news.  Thanks.

Fresh Summer Corn Cakes

Fresh Summer Corn Cakes

(4 servings)

Ingredients:

¾ cup Flour (your choice)

½ cup Plain Yellow Cornmeal

2 tsp. Baking Powder

¾ tsp. Kosher Salt, divided

½ tsp. Black Pepper, divided

1 cup Sour Cream

2 large Fresh Eggs

2 tbsp. Olive Oil, divided

1 ¼ cups Fresh Corn (about 2 ears0

2 tbsp. Jalapeno, minced

½ cup Yellow Squash, ½ inch dice

¼ cup Green Onion, chopped

¼ cup Fresh Basil, chopped

1 ½ tsp. White wine Vinegar

1 medium Fresh Tomato, ½ inch dice

Directions:

In a large bowl, combine flour, cornmeal, baking powder, ½ tsp. salt and ¼ tsp. pepper.  In another bowl, combine sour cream, eggs and 1 tbsp. oil until smooth.  Add the sour cream mixture, corn and jalapeno to flour mixture.  Stir until just combined.  Heat a nonstick griddle to medium-high.  Divide corn mixture into 8 equal portions and shape into patties (about 1/3 cup).  Cook patties on griddle for about 6 minutes per side.  While cooking, mix remaining ingredients together for a salsa to top corn cakes.

Note:               Figure 2 corn cakes per portion.  It may help to spray the nonstick griddle before cooking cakes.

Ideas for Future Efforts

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Corn, Tomato and Basil Salad

Corn, Tomato and Basil Salad

(8 servings)

Ingredients:

2 large Heirloom Tomatoes, 1-inch dice

½ tsp Kosher Salt

1/3 cup Extra-Virgin Olive oil

1 tbsp. Fresh Flat-leaf Parsley, minced

3 tbsp. Red-Wine Vinegar

1 tbsp. Grainy Mustard

1 tbsp. Soy Sauce

1 tbsp. White Miso

1 medium Shallot, minced

2 cups Fresh Corn (see note)

¼ cup Parmigiano-Reggiano, shaved

2 tbsp. Fresh Flat-leaf Parsley, coarsely chopped

12 Fresh Basil Leaves, torn small

Directions:

Place the tomatoes in a large bowl.  Sprinkle with the salt and let stand 30 minutes at room temperature.  Combine oil and the next 6 ingredients in a small bowl or a pint caning jar with a lid.  After blending, add to the tomatoes along with the remaining ingredients.  Toss gently to combine and serve.

Note:               Try to use fresh yellow and white corn on the cob.  Cut it off the cob after grilling or microwaving corn.

Note:               Try using only 1 heirloom tomato and adding a cup of cherry tomatoes that have been halved.

Ideas for Future Efforts

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Fresh Summer Corn Recipes

Last week I offered up a couple of fresh cucumber salads on this blog.  This week I add a fresh corn salad plus one for corn cakes.

Summertime is just a great season for refreshing salads using fresh produce that is available to you in your area.  The fresh salads just work well with all those items coming off your grill.  Another nice feature is they don’t give you that heavy stuffed feeling more often associated with winter foods.

When fresh corn is in season, there is nothing that can beat it.  It doesn’t matter if it is on or off the cob too.  Like most, I can’t get enough of it on the cob but it’s nice to have other options.

Cutting it off the cob fresh or after it’s been cooked/grilled is not difficult.  Use a small cutting board set in a rimmed baking sheet.  I, also, find it safer if I cut the cob in half before cutting the kernels off it.  It just makes it more secure (cut side down).

So “Corn, Tomato and Basil Salad” is what’s up Wednesday.  Then for something a little different, I have “Fresh Summer Corn Cakes” for you on Thursday.  These too go well with burgers, dogs or steaks as you grill out this summer.

If you are looking for other recipes for “Fresh Corn” on or off the cob, check out the recipes tabs above.  There are several.

“Happy Cooking” until next week and pleas share the link.  Thanks.

Cucumber-Watermelon Salad

Cucumber-Watermelon Salad

(4 servings)

Ingredients:

1 tbsp. White Balsamic Vinegar

1 ½ tbsp. Extra-Virgin Olive Oil

¼ tsp. Kosher Salt

2 cups Seedless Watermelon, ½ inch cube

1 cup English Cucumber, ½ inch dice

2 tbsp. Fresh Basil, torn

¼ tsp. Black Pepper

Directions:

Whisk together in a large bowl, the vinegar, oil and salt.  Add the watermelon and cucumber and gently toss.  Move mixture to a nice serving bowl and top with the basil and pepper before serving.

Note:               You can try fresh lime juice and a little honey in place of the vinegar.  Try mint instead of the basil with it.   

Ideas for Future Efforts

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Cucumber-Tomato Salad

Cucumber-Tomato Salad

(about 3 cups)

Ingredients:

3 tbsp. Extra-Virgin Olive oil

1 tbsp. Fresh Lemon Juice

½ tsp. Dried Oregano

½ tsp. Kosher Salt

1½ cups Grape or Cherry Tomatoes, halved

½ medium English Cucumber, ½-inch dice

Directions:

In a large bowl, whisk together the oil, juice, oregano and salt.  Add the tomatoes and cucumber to bowl and toss to combine.  Refrigerate at least an hour before serving.  Then toss again just before service.

Note:               This can be prepped the day before.  Just keep vinaigrette and vegetables separate and refrigerated until ready to serve.  Then toss together and serve.

Ideas for Future Efforts

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Refreshing Cucumber Salads for the Summer

Summer produce is coming in as we head into July.  It will differ as to what items are on the market depending on your geographical location.  But Farmer’s Markets and home gardeners are seeing their efforts become available.

So I’ll be doing a series of weeks on some of the fresh produce hitting the market.

This week, it’s “Cucumbers” that I am highlighting.

I have a couple of fresh and easy recipes for you to taste.  Wednesday offers a “Cucumber-Tomato Salad” that is refreshingly lite.  On Thursday, the recipe uses watermelon in “Cucumber-Watermelon Salad” with a different dressing.

Both make the summer feel alive and compliment whatever you are doing on the grill.

Each recipe may call for a specific type of cucumber, but don’t let that stop you from using whatever is available fresh in your area.

Also, there are many other fresh cucumber recipes out there.  So do a little looking and find one that you like and share with friends and family.

Speaking of sharing, please share this link too.  There are over 650 recipes here of all kinds to give a taste.  “Happy Cooking” until next week and thanks for checking in with “Cabana Boy Cooks.”