sauce

Spicy Sticky Cherry Blueberry Sauce for Ribs

1 · Jun 27, 2011 · 1 Comment

This nicely balanced 100% gluten free spicy, sweet and sour sauce from gfzing.com will go perfectly with barbecued ribs.

The ingredients are ideal for late June and early July:

First, in a non-stick pan, caramelize

1/4 cup sugar
1 teaspoon vegetable oil
1/3 teaspoon salt

To caramelize, cook the mixture over low heat, stirring all the while, until the sugar clumps together in little lumps and then gradually melts in to a brown pool.

Add:

1 clove garlic, peeled and minced
1 dried cayenne pepper, chopped (about 1/2 teaspoon red pepper flakes)

Cook for just a few seconds, then

Carefully deglaze the pan with

6 TB high-quality red wine vinegar (homemade is best)

There may be some spattering when you add the vinegar, so step back a bit and use a long-handled spoon to stir!

Stir constantly and when the sugar mass is nearly dissolved, add

1 cup halved, pitted fresh bing cherries
1/2 cup whole fresh blueberries

Raise the heat to medium and cook to thicken a bit, about 4 minutes.

Last, refresh the sauce with

2 cloves of garlic, peeled and minced

Stir briefly and set aside.

Serve with barbecued ribs, duck or chicken. In the winter, serve a similar sauce, using other fruits in season, for a roast dinner.

Oyster Sauce and Hoisin Sauce

0 · Feb 23, 2011 · 2 Comments

Gf-Zing! received a request to find a gluten free Oyster Sauce and Hoisin Sauce in March 2006. We have updated the links for 2011, and we remind our readers that we don’t verify the gluten free status of products.

For Hoisin, you might consider the Premier Japan brand of Wheat-Free Hoisin Sauce. It is not the same texture as wheat-based hoisin sauces, and it is neither as thick nor as dark. See the Edwards & Sons Trading Company website regarding this product. We rely on the manufacturer to state the content. Please be sure to verify that any products you consume are safe for your situation. Gf-Zing! does not verify the gluten free status of products.

http://www.edwardandsons.com/specialdiets_celiac.itml (link updated 2011 Feb 23)

For the Oyster Sauce: You might consider the Lee Kum Kee brand for oyster sauce but NOT for their hoisin sauce (see their website.)

Assuming you don’t want either 5 or 55 gallon drums of oyster sauce, then the Lee Kum Kee’s Choy Sun oyster sauce (yellow label) and the Panda Brand green label are the most likely candidates on their website (they make other kinds too, so it is important to check the bottle at the store.) Things change often in the food world, so you have to keep checking to see if they change their ingredients. Gf-Zing! does not verify the gluten free status of products.

http://us.lkk.com/faq (link updated 2011 Feb 23)

Note: Here at Gf-Zing! we do not verify the gluten-free status of any product. We rely on the manufacturers to declare the status of their products. It is up to the reader to check labels, and to verify that the products they consume are safe for them to use.

Chipotles in Adobo – homemade

0 · Nov 7, 2005 · Leave a Comment

Many modern American recipes call for Chipotle Chiles in Adobo sauce – a tablespoon or two. Some of the best fusion cooking recipes include this flavoring. Unfortunately for the gluten free community, the canned chipotles readily available in supermarkets often contain wheat flour (weirdly, because there is no wheat flour in original Mexican recipes for this sauce.) Gf-Zing! has developed this good, gluten free recipe for this smoky, extremely spicy sauce, based on a number of recipes including some translated from Mexican websites.

The recipe presented here is a combination of the “best of” recipes for quick-cooking chipotles in adobo (adobados) from around the web. The original recipes can be time-consuming, calling for soaking the chilies in vinegar for four days, reducing large quantities of vinegar by boiling, or they may give instructions for a half pound of chiles! The following recipe will make a modest amount of sauce, enough for a small family. Store it in small containers in the freezer – we use 8 little take-out containers and put a couple of tablespoons of the sauce in each one.

1 ounce dried chipotles (this could be 8-12 peppers)
1/3 cup onion, chopped
5 Tablespoons gluten free cider vinegar
2 cloves garlic, sliced
4 Tablespoons gluten free ketchup
2 Tablespoons chopped roasted green chilies (canned)
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 peppercorn
3 cups water

Soak the chiles in boiling water to cover for one hour, to soften them up. Using the point of a small, sharp knife, make a slit in the side of each chipotle chili and remove the seeds and the hard stem end out of the chili. Be very careful, as you trim the chili peppers, not touch your face with your hands – these chilies are very spicy and the chemicals that cause the spice of the peppers (capsaicinoids) can burn mucous membranes. You may notice that breathing the vapors from the chilies may make you cough as well – so use good ventilation.

Put the chilies and all the other ingredients in a 2 quart saucepan and bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 or 1 1/2 hours until the chilies are soft like overcooked peas. Keep an eye on things so the sauce doesn’t boil down too much. The total quantity of sauce, at the end, will be 2 cups. Put all of the sauce and chiles in the blender and puree completely. You may want to add another 1/4 teaspoon of salt and a pinch of sugar to adjust the flavors.

Store in small containers in the freezer.

If you take an interest in the huge variety of Mexican sauces, and you can read Spanish, try this website.

Make sure that all the ingredients, including spices, are gluten free!