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Breakfast

Marinade for Steak Tips Or Chicken for Grilling

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Why is it that whenever you see the words “steak tips” it always says “teriyaki” right next door? Teriyaki is made with soy sauce, which is avoided in the gluten free world because soy sauce usually has wheat on the ingredients list.

Here is a nice marinade for steak that does NOT include soy sauce!

1 Tablespoon finely grated fresh garlic
1 Tablespoon kosher or sea salt
1 1/2 teaspoons cracked black pepper
1 Tablespoon sugar
2 Tablespoons tequila
2 Tablespoons vegetable oil
2-3 pounds steak or skinless, boneless chicken

Mix the first 6 ingredients together and massage it into the meat. Let sit for a half hour, or as long as overnight.

Barbecue the meat on the grill until cooked to your liking. Steak tips take about 3-4 minutes on one side, then turn and cook another 3 minutes for medium rare. Chicken takes 15 minutes to cook through, turning once after 8 minutes are up.

Make sure that all of your ingredients are gluten free, including the spices and liquors.

Succotash – modern version of American Corn and Beans

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Succotash is a Narraganset Indian word for a mixture of corn and legumes. The Depression era version of this dish included lima beans. If you prefer other vegies to limas, you may want to try branching out with asparagus, green beans or peas. If you like limas, then use them.

1/2 a spanish onion, chopped (spanish onions brown well)
3 Tablespoons butter, GF margarine of olive oil
corn off the cob from 7 ears of sweet corn, or 1 bag of frozen corn
1 bunch asparagus cut in 1 1/2-2 inch lengths, or string beans, or peas
salt
pepper

Stir-fry onion in butter in a non-stick pan until golden.

Add corn and asparagus or beans or peas, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cover and cook over medium heat, stirring occasionally, until the asparagus or beans are done – 10-15 minutes.

Make sure all of your ingredients are gluten free.

Spicy Tuna, blackened, and served with a sweet and sour sauce

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Serve this tuna with Mashed Potatoes and Brie if you are able to use dairy products.

First, make a Sweet and Sour Hot Sauce:

2 cups gluten free rice vinegar
1/2 cup sugar
1/4 cup minced red bell pepper
1/4 cup minced onion
1 1/2-2 teaspoons freshly grated ginger
1 Tablespoon minced cilantro
1/2 teaspoon of gluten free sriracha or Vietnamese chili sauce with garlic

Cook the vinegar and sugar until it makes a syrup – a half hour or so. Add the next 5 ingredients and set aside.

Make a spice mixture:

1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt

2 pounds fresh tuna steaks
safflower oil

Coat 2 pounds of tuna steaks (about 1-1 1/4 inches thick) with safflower oil. Sprinkle one side liberally with spice mixture. Heat a very sturdy pan to extra hot, and turn on the exhaust fans on high! When the pan is hot, add the tuna steaks, sprinkle more spice mixture on them, and seer for 5 minutes (cover the pan after one minute), then turn the tuna steaks, and finish cooking the other side for another 4 minutes or so. Some people like their tuna rare and in that case you only want to cook the tuna for a couple of minutes per side. We prefer it cooked through. It is up to you, and what you are comfortable with according to your understanding of safety in cooking fish.

Serve the blackened fish with the Sweet and Sour Hot Sauce, and hot mashed potatoes on the side. A salad of mixed baby greens with a citrus dressing compliments the meal.

This recipe is adapted from one in the Hali’imaile General Store Cookbook by Beverly Gannon, adjusted for gluten free cooking and leaving out some ingredients and spices.

Be sure that your spices are indeed gluten free – some of the spice purveyors promise to include all ingredients on their labels but not all! Check to find out it the manufacturer will ensure that your spices are safe to use.