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Marinades, Seasonings, and Sauces

Kim Stanford and Bill Backhaus University of North Texas Press ePub

MARINADES, SEASONINGS, AND SAUCES

We love bold taste. We think the most important part of any dish is the seasoning. Not only do spices make a dish piquant and intriguing, but so many of the herbs and spices we commonly use have marvelous medicinal and healing properties. We use a wide variety in our recipes, and that goes for our mouthwatering marinades and zesty sauces, too. Our marinade for chicken, beef, and lamb, and our sparerib seasoning will have your family coming back for seconds. Our recipes for New Orleans Peach-Bourbon Basting Sauce and our Asian Ginger-Plum Dipping Sauce are always crowd-pleasers.

We recommend making your own sauces and marinades whenever possible. You would not believe how many of the sauces, marinades, and seasonings on the supermarket shelves have gluten in them. Even basic, simple items, like ketchup, soy sauce and other Asian sauces, barbecue sauce, and mustard often contain gluten, though you’d never know it by reading the label.

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Appetizers

Kim Stanford and Bill Backhaus University of North Texas Press ePub

APPETIZERS

Now you can serve and enjoy gluten-free appetizers that are really appetizing. We have perfected little bites that are so good we bet they will have your guests requesting recipes. They’ll forget all about gluten-free.

More than just crowd-pleasers, our appetizers are easy to make, and most can be prepared well ahead of time. Don’t let the long ingredient lists fool you. Most go together quickly, whether we’re talking Smoked Gouda-Cheddar Pimento Cheese spread on our Savory Tarragon Biscuits or Mexican Grilled Polenta Bruschetta. (Okay, you do have to make the bruschetta in two steps.)

Bill says, “Face it: Appetizers are party food. I don’t know any families or individuals who serve appetizers before a meal on a regular basis. Kim probably does. The purpose of appetizers is to tempt your guests’ palates, and prevent them from getting ravenously hungry before the meal is served, or getting too carried away with the social beverages.”

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Vegetables and Savory Accompaniments

Kim Stanford and Bill Backhaus University of North Texas Press ePub

VEGETABLES AND SAVORY ACCOMPANIMENTS

Welcome to our world of fresh, nutritious vegetables. Fresh vegetables are an important part of the healthy gluten-free lifestyle. We’ve learned that there are so many wonderful ways to prepare vegetable dishes. Our Roasted Potatoes with Caramelized Shallots, Blue Cheese and Asparagus tossed with Lemon Vinaigrette is among our favorites, as is Creamed Sweet Corn with Bacon and Jalapeño. And Kim’s Balsamic Herb-Roasted Vegetables? So good and so easy.

We’ve combined many of our vegetables with fruits, cheese, rice, meat, and spices to add variety and excitement. The Roasted Tomato and Goat Cheese Risotto Cakes are phenomenal, and we think Hatch (New Mexico) green chiles add a robust Southwestern flavor to dishes like our Hoochy-Coo Hatch Green Chile Polenta. Another favorite is Havarti, Gouda, and Cheddar Cheese Grits, and we just can’t get enough of the Gruyère-Jalapeño Scalloped Potatoes with Caramelized Onions.

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Booze and Your Bar Guide

Kim Stanford and Bill Backhaus University of North Texas Press ePub

BOOZE AND YOUR BAR GUIDE

A WELL-STOCKED GLUTEN-FREE BAR

“No chord of music has yet been found to even equal that sweet sound which to my mind all else surpasses . . . the clink of ice in crystal glasses.”

—Trader Vic Bergeron

What? Beer contains gluten? Yes. So do ale, lager, vodka—oh, yeah, many brands contain gluten. Here you have it . . . we tell you what brands we like that are gluten-free. For starters, potato vodkas, and unflavored rums and tequila are naturally gluten-free. Distilled whiskey, good brandies, and Cognac are also gluten-free. It is the added flavorings you need to watch out for. The list for gluten-free liquor continues to grow. We’re going to tell you some of our favorites.

Typically red and white wines are safe; just stay away from the malted wine coolers. The smartest doctor we know says that you can have one to two drinks, provided you don’t have another condition that makes consumption of alcohol unhealthy. Don’t be pretentious about wines. Drink what you like. You can enjoy a good $10 or $20 bottle.

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Relishes and Salsas

Kim Stanford and Bill Backhaus University of North Texas Press ePub

RELISHES AND SALSAS

Relishes and salsas add so much zing to so many dishes. We’ve included some of our favorites, ranging from Authentic Fresh Pico de Gallo, a traditional Mexican table sauce, to the incredibly exotic Feta, Roasted Tomato, and Pine Nut Mediterranean Salsa. Healthy and gluten-free, relishes and salsas spice up almost any meal. And don’t forget: The better your ingredients, the better the flavor, so use fresh, high-quality fruits and vegetables. We love to prowl the farmers’ markets in season. You will want your entrée to tango with these. Cha-cha-cha.

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