We celebrated Mom's birthday with a Southern inspired Low-Country Boil:
Frogmore Stew (Ckng Ligh Sept 2006) gluten free**
I have been waiting for an opportunity to make this since I saw the recipe in 2006 and then went to a Low Country Boil when we visited Edisto Island. I invited the Folks and my youngest sister and family out and needed a simple meal that was mostly gluten free (she is GF to control severe allergies). This fit the bill perfectly.
The seasonings were fantastic! The corn and potatoes especially picked up the nuances of the spices without being overwhelming. I did change the order of boiling because I have never had corn on the cob cook in four minutes and be ready to eat.
We rounded out the meal with GF cornbread and the Tangy Coleslaw (recipe follows). GF brownies for dessert. If you have more time, a pecan pie would have been the perfect compliment to this Southern inspired meal.
- 3 quarts water
- 1 tablespoon kosher salt
- 1 tablespoon crushed red pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried thyme
- 2 teaspoons coarsely ground black pepper
- 8 garlic cloves, peeled and mashed
- 4 bay leaves
- 2 (12-ounce) cans beer** (skip the beer and use chicken stock if need to be 110% gluten free)
- 1 medium onion, cut into 8 wedges
- 2 pounds small red potatoes, quartered
- 1 pound low-fat smoked sausage or low-fat kielbasa (such as Hillshire Farms), cut into 1/2-inch-thick slices
- 4 ears shucked corn, halved crosswise (I cut mine in thirds - easier to serve and eat)
- 2 pounds large shrimp, unpeeled
My directions - Once water is boiling, add corn and potatoes, cook for at least 20 minutes. Add kielbasa/sausage, cook for 4 minutes. Add shrimp, cook for 2 minutes. Drain and serve.
Tangy Mustard Coleslaw (Ckng Lght July 09) vegetarian, gluten free
I love a good coleslaw. Most of what you get eating out is not a good coleslaw and some cases, downright inedible. I'm coming round to preferring a coleslaw that isn't swimming in mayo - a light creamy dressing that compliments the cabbage and carrots, or even a vinaigrette dressing.
This one was excellent - minimal mayo and tangy mustard allow the bright colors and flavors of the cabbage and carrots to shine through. It was the perfect compliment to the Frogmore Stew above.
- 7 cups finely shredded green cabbage - about 1/2 head. (I used 1/4 head)
- I added about 2 cups red cabbage for color
1 cup thinly vertically sliced red onion(skipped)
- 1 cup grated carrot
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 2 tablespoons whole-grain mustard
- 2 tablespoons reduced-fat mayonnaise
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
And one recipe from a couple weeks ago (pre-vacation):
Blackened Chicken Salad with Blue-Cheese Vinaigrette (Ckng Lght Sept 2013) gluten free
This was outstanding. Comes together very quickly, tastes great, and is perfect for a hot summer evening. Perfect for any evening, really. It comes together that fast. I had just a couple small tweeks: I grilled the chicken rather than pan fry and I used Swiss Chard instead of romaine lettuce.
- 1 teaspoon Hungarian sweet paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground red pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon minced shallots
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 ounce blue cheese, crumbled (about 1/4 cup)
- 2 heads romaine lettuce, halved lengthwise
- 1 cup grape tomatoes, halved
- Combine first 7 ingredients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.
- Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.
- Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.