Mustard BBQ Sauce

1/2 c Dijon mustard
2 T honey or coconut nectar
1 T brown sugar
3 T rice wine vinegar or cider vinegar
1 t Bragg's Liquid Aminos
Dash of Tabasco Sauce to taste
1/4 t salt
1/4 t ground pepper

Whisk together in bowl.  Store in airtight container in refrigerator between 1 hour and 24 hours.  Remember the longer a sauce rests, the better the flavors blend.  Bring to room temperature before using.

I use this sauce for either chicken or salmon although beef, pork or shrimp would also taste good.  I will either grill under the broiler or on the grill.  Both are delicious!  When grilling or broiling, continue to brush the chicken or salmon with the sauce every few minutes.  Serve with some sauce on the side.

Italian Marinade

1/2 c. Italian salad dressing (Make sure it is gluten, dairy and soy free)
1/4 t salt
1/4 c lemon juice
1/8 t pepper
1 t oregano

Mix thoroughly and use either as a marinade or a basting sauce.  I will use this to marinade chicken breasts that will alter be done on the grill.  I have even marinated chicken breasts overnight and then frozen them in the sauce.  I have heard that this is also a great marinade for white fish or shrimp.  I plan on using this recipe over the summer.

Camping Menu Tip:  Right before leaving for the camping trip, place the frozen chicken breasts in the bottom of the cooler and pile the ice on top of it.  Continue to pile ice on top of the chicken breasts to keep them frozen until about a day before you plan on cooking them.  Move the package to the top of the cooler which allows them to thaw out enough for cooking but stay cold enough to be safe.  :)

Smoked Salmon Pasta

I have not made this in a long time primarily because we have not had any smoked salmon.  But if you received some as a gift for Christmas and have no idea what to do with it, well here is your recipe.

Smoked Salmon Pasta
(If Mimicreme is used, this will be dairy free)

ONLY serves between 3 to 4

8 oz gf spaghetti, capellini or linguine, cooked per directions
1/4 c pine nuts
2 T olive oil
1/3 c shallots, chopped (can substitute white or yellow onions)
2 cloves garlic, minced
1/3 c dry white wine (can substitute pasta cooking water with 1 T lemon juice)
1/4 c cream (we use Mimicreme)
1 T lemon juice
2 T lemon zest (divided)
2 T fresh parsley or dill, chopped
4 oz smoked salmon, cut into bite size pieces
fresh ground pepper to taste

Directions:
- Cook pasta per package directions for al dente.  If not using white wine, reserve 1/3 c pasta water for sauce.
- Heat large skillet on medium heat for 30 seconds.  Add pine nuts in single layer.  Stir occasionally until fragrant and lightly brown.  Remove from heat and set aside.
- Add olive oil.  Heat for 30 seconds.  Add garlic and shallots.  Cook for 2 minutes but do not allow garlic to burn.  Add white wine, lemon juice and 1 T of lemon zest.  Increase heat to a boil, reduce liquid by half.  Add cream and boil for an additional minute.
- Add cooked pasta, salmon, toasted pine nuts, parsley and lemon zest.  Season to taste and serve.

Notes:
(1) As previously stated, if Mimicreme is used, this will be a dairy free pasta.  You can also make this dairy free by omitting the cream altogether.  I have done both and it is delicious either way.
(2)  We have made this with shrimp or precooked chicken pieces as well.
(3)  Precooked broccoli or peas can also be added at the end.
(4)  If you would like to add mushrooms, do so before sauteing the garlic and shallots so that the garlic does not burn.
(5) Pine nuts are actually a seed; however, some experience cross-reactivity after consuming pine nuts.  Exercise caution.

Shrimp and Linguini

8 oz gf linguini
1 tablespoon butter or dairy free butter
2 tablespoons extra virgin olive oil
1 large shallot, sliced
1 - 2 tablespoons garlic, minced
8 oz cremini mushrooms, sliced
1/2 cup Pecorino Romano cheese, grated
1 lb medium count shrimp, deveined
1/2 c dry white wine

(1)  Fix linguini according to directions.  Rinse and set aside

(2) Melt butter over medium high heat.  Add olive oil.  Add shallots and cook for 5 minutes.  Add minced garlic.  Cook for 1 minute.

(3) Add sliced mushrooms.  Cook over medium high heat until almost all the liquid from the mushrooms has evaporated (about 20 minutes).

(4) Add shrimp.  Cook for 3 to 5 minutes.

(5) Add dry white wine to deglaze pan.

(6) Toss with linguini noodles.

(7) Stir in grated cheese.  Serve in preheated pasta bowls or on preheated plates with a sprig of fresh basil on the side.

I served this with a fresh salad and some freshly made garlic herb bread.

Notes:  Next time I make this will only use 5 - 6 oz of linguini as I had so much leftover.  Not all the linguini would fit into the pan and toss well at least for me.  For the butter I used Earth Balance's Soy Free, Dairy Free, Gluten Free "butter".  Pecorino Romano is a sheep's milk cheese which is a great substitute for our family.

Pineapple Curried Dipping Sauce

1 cup vegenaise
3 tablespoons pineapple ice cream topping
1 - 2 teaspoons curry powder

Mix thoroughly and chill until ready to serve. This is excellent with the coconut beer battered shrimp.

Coconut Beer Battered Shrimp

Years ago I used to live in the St. Louis, Missouri area.  I would often celebrate my birthday at the Bombay Bicycle Club which is no longer in business.  My favorite item to order was Coconut Beer Battered Shrimp.  I worked hard to come up with this recipe one day when I was particularly hungry for this dish.  This is not low in calories but worth it once in a while.

Ingredients:

1 egg *
3/4 cup gluten free flour **
2/3 c gluten free beer or coconut milk
1 1/2 tsp baking powder
2 1/2 c coconut
1 tsp curry
1 T sugar
1/2 to 3/4 tsp paprika
1 lb colossal shrimp (20 count)
3 c canola or vegetable oil

Clean shrimp and devein. Leave tails intact if possible. Pat dry. Place on a wax paper lined cookie sheet and place in fridge until ready to batter.

Place 1/4 c flour in bowl and set aside.

Place coconut in food processor. Pulse until coarsely chopped Remove 2 cups of chopped coconut to a bowl

Add egg, 1/2 c flour, beer, baking powder, curry and paprika to food processor and mix for approximately 3 minutes. Remove from food processor and set aside in a bowl

Roll shrimp in flour, shaking off excess. Completely coat with egg/beer batter. Roll in coconut. Return to the wax papered cookie sheet. When all shrimp have been coated, return to fridge for 30 minutes. DO NOT SKIMP on this step!

About 20 minutes later, begin heating oil. Your friend here is a candy thermometer. Place the candy thermometer at the back of the pan but NOT touching the bottom of the pan. Heat the oil to 350 degrees F/175 degrees C. This should take about 10 minutes.

Using metal tongs, place about six to eight shrimp in the oil at one time. Cook between 2 - 3 minutes, turning once. Shrimp should be golden brown. Place on a paper towel lined plate to blot excess oils.

Note 1: Water is NOT your friend when frying. If you have to wash the tongs being used, dry them completely before any contact with the hot oil. Also make sure that your hands are dry so no water drips into the hot oil. Water will make the oil splatter and you have a great potential to burn yourself.


Note 2: The temperature of the oil will drop when cold shrimp are placed in the oil. Increase the heat only slightly to maintain the 350/175 degree temperature.

Serve hot with a dipping sauce.

* We deal with an allergy to chicken eggs so often I use one duck egg with about 1 tablespoon of water or dairy free milk added to thin out the egg.

** To make this gluten free, substitute either brown rice, white rice or coconut flour for the all purpose flour called for in this recipe. If gluten is not an issue, regular all purpose flour will work.