In addition, many of you have found that you want to eat sensibly, cutting calories, while cutting out gluten.
I know some of you have despaired over being able to enjoy seasonal cook-outs or “barbecues”. I’ve been thinking about this and here’s my suggested gluten free outdoor menu.
My menu focuses on the freshest local produce and a variety of complimentary flavors. We’re using the grill for several items, although if you don’t have a grill or the weather turns bad at the last minute, you can easily prepare this menu in the oven. Just oven roast the chicken and asparagus, and boil the corn in the traditional manner.
For the chicken, be sure and select a hormone-free range organic bird. To prep the chicken for the grill, wash it and pat it dry. Rub with a little olive oil and roast on the grill, glazing with Slatherin’ Sauce in the last ten minutes on the grill. This video is really informative and helpful if you’ve never used your grill to roast a chicken. The video calls for a honey glaze, but you’re going to be using Slatherin’ Sauce which is 25% honey.
Be sure to build your fire on one of the grill, letting the coals get ashy before you put the bird on the other end of the grill. If you have a double burner gas grill, heat up one end of the grill and place the bird on the other. Roast until an internal temperature of 165 degrees is achieved. Do use your meat thermometer to check for doneness!
Because I’m a cook-from-the-hip-chef, I’ve located some great recipes for some of the basic items that you can add to your repertoire. And I’m sharing my friend Cheryl’s Oil & Vinegar Potato Salad recipe with you at the end of this post.
You might want to serve this with a refreshing rosé wine, not “pink” zinfandel, but a real Spanish dry rosé, that will complement the fresh, delicate flavors of the foods.
Be sure to create an outdoor environment that sets the festive mood. Invite your best friends and get ready for a relaxing afternoon.
Our wonderful roasted chicken finished with a glaze of Slatherin’ Sauce. Serve Slatherin’ Sauce on the side as well for dunking!
Oil and Vinegar Potato Salad
Made with tiny new potatoes, cut into chunks, and dressed with olive oil and red wine vinegar dressing
Select tender local asparagus
Soak un-shucked corn from which you’ve removed the silks, then grill
Strawberry Infused Minted Fruit
Cut up chunks of Bananas, Watermelon, Honeydew, Grapes, or your choice of fruit
An assortment of fresh fruit with just a touch of strawberry simple syrup and freshly shredded mint leaves to your taste
Oil and Vinegar Potato Salad Recipe
1.5 lbs small new potatoes, scrubbed, cut into quarters and boiled until fork tender, drained
¾ cup extra virgin olive oil, select a premium organic oil
2 Tablespoons white wine vinegar, be sure to read the label so you are sure there is no malt vinegar added to this.
2 Tablespoons lemon juice
2 Tablespoons fresh parsley, chopped
2 Teaspoons Organic, Gluten Free Dijon Mustard
1 clove garlic, minced
½ Teaspoon Kosher salt
¼ Teaspoon freshly ground black pepper
Tomatoes, cut into wedges
Place potatoes into a pottery or glass bowl. Mix all the ingredients except garnish ingredients and pour over the potatoes. Refrigerate 3 hours or overnight. Garnish with scallions, radishes, and tomatoes.
Remove from refrigerator about an hour before you with to serve, so the salad isn’t too cold.