Gluten-Free

Malaysian Steak Skewers

Last summer, we made this delightful Bon Appetit recipe. I forgot to record it at the time and kept trying to find the recipe online. I remembered that it was a Malaysian-style dish, but because Bon Appetit didn't have "Malaysian" in the title, my half-hearted attempts to find it bore no fruit. Finally, I used the power of Google and, somewhat embarrassingly, found the recipe in 5 seconds.

Malaysian Steak Skewers
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Thai Yellow Curry

On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

Thai Yellow Curry Paste
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Gluten-Free Pie Crust

From http://www.seasonalfamily.com/2010/12/gluten-free-almond-flour-pie-crust.html.

2.5 cups almond flower

2 Tbsp sugar
1/2 tsp salt
6 Tbsp melted shortening
~ 2 Tbsp ice water to combine

Combine almond flour, sugar, and salt in a medium sized bowl.
Add in your melted shortening until well combined.
Slowly add in one teaspoon of ice water until a firm ball is formed.
Press dough into pie pan / cooking dish. Smooth out with bottom of a cup or measuring cup until flat like a pie crust.

4
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Quinoa with Butternut Squash and Preserved Lemons

We hosted family for Thanksgiving this year and found ourselves innovating to accommodate a gluten-free family member. We very easily modified David Lebovitz's original recipe to create a delicious dish that everyone loved.

​1 1/2-pounds butternut squash, peeled and seeded
1 large onion, peeled and minced
1 cup quinoa (alternatively, for a gluten dish, use 1 3/4 cup Israeli couscous, or Italian pepe-style pasta)
1 small cinnamon stick
1 large or 2 small preserved lemons

Quinoa and Butternut Squash
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Chana Chaat

Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

Chana Chat
5
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Steak

I basically don't eat steak out anymore. It's just... I can make it better, reliably.

Quick guide: Sear :30/:30; Near heat: 3/3m Smoke 1.5/1.5, Sear :30/:30, Rest 3

Sourcing

I only buy the "Natural" (no antibiotics, grass fed, grain finished) prime, bone-in delmonico (ribeye) steak from Canales Quality Meats in Eastern Market here in DC. Grass fed beef is much leaner than grain, but with an amazing taste - and, it's better for you, with a much better balance of Omega fatty acids. Get the most marbled cut you can find, but realize that it'll still be about half as marbled as a grain-fed steak. And for the love of all things tasty, get the bone in.

Preparation

Up to four days ahead, but ideally at least 24 hours, rinse the steak and pat dry. Wrap in cheesecloth (~1 layer per day). Place it on a rack in the top back of your fridge. This is an at-home method to dry-age your cut, and it tenderizes the meat and deepens the flavor. Watch a video on the technique here: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhou... . Vary the smoke/indirect heat time by the aging length - the more aged the meat, the closer to 1.5mins/side you want. For a steak you bought today, I'd move that to 2-3 mins/side.

Two hours before you're going to put it on the grill, take it out and unwrap the steak. Plop it down on some waxed paper and salt both sides (I like using a bit of alderwood smoked salt and some kosher salt, about a teaspoon or two per side). Let it sit - it will juice and then re-absorb, bringing in the smoke and salt flavors deep into the meat.

IMG_1458.JPG
5
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Grilled Marlin with a lime-butter sauce

Blue Marlin steaks, salted and with lemon pepper. Spritz with lime juice a few minutes before grilling.

Lime caper butter sauce, per steak:

3 T butter
1/4 red onion or 1/2 shallot, chopped. Sub in garlic scapes for part of this.
1/4 cup white wine
2 limes, juiced
1 T capers, drained

Chili/lime powder for serving.

Sautee the onions/shallots in the butter while grilling the marlin. When soft, add the lime juice and wine, reduce by half and add in the capers, continue reducing until no liquid remains. Serve on top of the marlin with chili/lime powder.

Grilled Marlin, roasted cherry tomatoes and asparagus
3
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Texas Smoked Brisket

Brisket (give at least 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 mins / pound) 4 Pounds is a good base point. You should bring the brisket up to room temperature before anything else

Prepare the spice rub and a mop

Spice rub: Salt (smoked salt better) and coarse ground pepper in a 3:5 ratio, with a few other spices like onion and garlic powder, a dash of cayenne, ground mustard seeds and even a few ground juniper berries to taste.

Brisket
5
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Corn Soup

With a hat-tip to Bon Appetit

butter
2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups); can substitute yellow onions
5 ears shucked corn, kernels cut from cobs, cobs reserved
1 cup coarsely chopped peeled potato (about 1 medium)
4 cups good-quality vegetable stock
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice (optional)
1/4 cup crème fraîche or sour cream
1 tablespoon finely chopped fresh chives

Corn Soup
4
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Salmon with Tomato and Olive "Salsa"

Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

For the salsa fresca:
2 parts cherry tomatoes, quartered
1 part rough chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)
Salt and pepper, to taste

For the salmon:
Wash and thoroughly dry the fillet.
Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

Heat grapeseed (or other, high-heat) oil in a skillet

Salmon with Tomato-Olive-Onion-Feta salsa
4
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