What now? I asked my doctor, as she handed me a list of all the things I could no longer eat.
Later, as I stood there at the grocery store with my long list of “can’t haves” in hand, I felt overwhelming sense that I would never eat real food again begin to creep over me…but hey, I have a love affair with food…what was this but an opportunity to learn how to love something new?
Yes it’s Celiac, yes, it’s a lifelong condition for which there is one cure…a gluten free diet, but that doesn’t mean the end to yummy food!
Thus begin my journey down the great, and glorious, and sometimes downright hilarious road of gluten free cuisine! There are things I had to learn how to do differently, of course.
Once you accept this and stop trying to make the perfect French bread that taste just like regular French bread (but without any of the regular ingredients) then, and only then, can you embrace the joys of eating gluten free.
I’m looking forward to working with Hautemealz.com and creating their weekly gluten-free menu plans.
I believe in what hautemealz.com doing. I’ve been on the receiving end of “Mom, what’s for dinner?”… (without a clue for an answer) way more times than I would like to admit!
Our Gluten Free & Easy menus are designed to take the guess work out of planning and preparing GF meals. Relax while you shop for products and brands that I have personally researched and verified to be gluten free!
Ever have a question about a recipe or an ingredient…we’re here for you!
And I promise you, I promise you… there will be gluten free French bread here no matter how many attempts it takes me to get right!
I look forward to sharing many wonderful meals with you,
“A recipe for every night of the month, a shopping list for every week of the month, all for just $5.00 a month! That’s hautemealz.com!”
Wow, that was a close contest…I mean, like, photo-finish close! But every contest must have a winner, and the winner of the hautemealz.com “Name the (gluten free) Menu” is…
MICHAEL SMITH (The Bacon Hunter)
Gluten Free & Easy!
Congratulations, Michael (and thank you for the great name!) your foodie prize box will ship out in a couple of days!
ALSO…there was an overwhelming number of reader’s votes for one particular title which, unfortunately did not make the judges-choice round. So…we’re adding a second “People’s Choice Award”, a $10 Amazon.com gift, to:
Michelle Devon for “Haute & Gutzy: Gluten-Free!”
Congrats, Michelle, and thanks everyone for a fun contest and some great menu names!
If you’re interested in signing up for our newly named Gluten Free & Easy menu, take a look here.
Perry, Terry, Chris, & Maryse
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Okay, I like to cook with wood and charcoal, but I get a lot of emails asking how to modify my recipes to a gas grill (yes, I own gas grills) and even for the oven.
Some recipes just can’t be adapted, others can with decent results, and some…well, as much as this is going to tick-off the die-hards…some you can hardly tell the difference! Here’s one of my favorites.
Oh, and if you want to recreate a true “Southern pulled pork sandwich”, and really take ’em to the next level… be sure to add a couple of tablespoons of our Simple Tangy Slaw on top of the meat and sauce. Yeah, baby!
pan style=”color: #000000;”> Pulled Pork BBQ
(In the gas grill, oven, or smoker) 1 Pork shoulder (6-8lb) Burnin’ Love Rub (see below) Basic BBQ Sauce (see below)
Rub the shoulder with spices. Set it aside for a few minutes and rub again over any wet spots. Keep doing this until there are no wet spots, the heavier the rub, the better. This makes the “bark” of the shoulder. Wrap the whole thing in plastic wrap and fridge 12-24 hours.
Take shoulder out of fridge and let sit 60 minutes to bring the temp up.
By the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
href=”http://burninlovebbq.files.wordpress.com/2010/06/p1010071.jpg”>For the gas grill:
You want indirect heat for cooking, you can easily do this on a conventional gas grill. Just keep the meat as far from the heat source as possible, or it will burn during the long cooking time. You want to cook this at 250 degrees Fahrenheit; you can go as high as 275, but no higher. You don’t want to go lower than 250, as you will start to dry out the meat before it is cooked.
Put the shoulder on the “cool side” of the grill, and place a disposable pan with a couple of cups of apple juice underneath it to add moisture and catch the drippings. A spray bottle with 50/50 apple juice and cider vinegar is nice for basting, as well.
A lot of folks like to use apple chips, soaked, for smoking. You can add 1/2 cup to a disposable tin pan over the “hot” side of your gill, every 30 minutes for the first 3 hours.
Personally, I prefer to use a small, nearly indestructible smoke box, called the “A-Maze-N Smoker”. It’s a metal-mesh maze that holds your favorite flavor of smoking pellets, and burns slowly enough to allow a three-hour smoke without constantly having to lift the cover and let all of that precious heat out. It’s cheap, and I’ve used my dozens of times with no visible wear or tear.
Here’s a quick video I did on using this unit with my La Caja China, but the principle would be the same in anything from a gas grill to a Weber Kettle.
If you don’t trust your on-board thermometer, get a cheap instant read (or better, a digital probe) and stick the probe all the way through a halved potato. Set the potato cut-side down on the grill. This keeps your thermometer off the grates.
After three to four hours, remove the shoulder from your grill, and roast (uncovered) in a pre-heated oven at 225d for 10-12 hours. The pork is done when it reaches an internal temperature of 200 degrees. If you don’t have an instant read thermometer (you should really get one) the meat is done when it pulls apart easily with a fork.
In The Oven
Follow the same prep directions as above. Pre-heat the oven to 225F, and roast the shoulder, fat-cap up, uncovered, for 14 hours (yes, I said fourteen. I usually roast mine overnight.)
Follow the “Finishing” steps, below.
Want to help me feed hungry families, teach at-risk & special-needs kids to cook for themselves and their families, and change lives?
On the Traeger
Once the shoulder(s) are prepped, start Traeger on “Smoke” with the lid open until it’s cruisin’ (4 to 5 minutes). Set temp at 225F and preheat, lid closed, for about 15 minutes.
Place shoulders on the grill, fat-cap up, and smoke for 3 hours, spraying with a mix of apple juice and cider vinegar (50/50) every hour after the three hours.
Put shoulders in a large disposable aluminum foil pan and up the temp to 250F.
Roast shoulder for 8 more hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching a bone, registers 190 degrees F.
If the skin starts to get too dark, cover it loosely with foil.
Remove the pan from the heat, tent shoulder(s) loosely in foil, and let rest for 30 minutes. Pour the juices from the bottom of the pan into a fat separator. Mix broth (fat removed) with some salt and cider vinegar, to taste, and pour back over the meat after shredding. Allow to rest an additional 10 minutes to soak up the juices.
Serve either as sliders, or with a sauce on the side (see below) and some white bread slices to use as edible napkins!
Pulled Pork Tips:
For “oven only”…before applying the dry rub, brush the entire shoulder generously with Stubbs (brand name) Mesquite Liquid Smoke, allow the surface to dry, and repeat. The apply the dry rub (while still damp.) Note: this is the ONLY liquid smoke that I’ll allow in my kitchen. For the smoker, I like a wood chip/chunk blend of 75% oak, and 24% hickory. I only smoke for the first 3-4 hours.
Perk’s “Burnin’ Love” Rub
(Shh…it’s a secret!)
¼ C fine sea salt
¼ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
4 Tbs Italian seasonings (spicy, if you can find them)
2 Tbs smoked paprika
2 Tbs coarse black pepper
2 Tbs hickory salt
1 teaspoon cayenne powder (opt)
Northern Carolina Vinegar Sauce
Personally, I think this very old, very traditional recipe is the best and only sauce for pulled pork.
2 cups apple cider vinegar
2 Tbs. smoked paprika
2 Tbs white sugar
4 tsp, fine sea salt
2 tsp. coarse ground black pepper
1 to 2 tsp. red pepper flakes
Combine all, simmer and cool. The longer it sits, the better it is!
But if you MUST have your thick, sweet, ketchup-based sauce…here’s a great one…
Basic BBQ Sauce (my cheater version)
1 cup Sweet Baby Rays Brown Sugar BBQ sauce
½ cup honey
1/2 stick sweet cream butter
Red pepper flakes to taste (opt)
Combine all, simmer and allow to cool.
NOTE: This makes a fantastic sauce for grilled chicken but replacing the honey with an equal amount of Thai sweet chili sauce!
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Here’s a favorite from our weekly meal plans…
Soba Noodles with Mushrooms & Kale; Romaine-apple Salad
Soba is Japanese for buckwheat. It’s synonymous with a thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, or udon).
Here are some awesome recipes Chef Terry found…and lots more on each of these pages!
Food.com: Peanut Butter and Jelly Sushi Rolls
Eatocracy: Broke College Student Buffet
The Daily Meal: Bacon Cheesy Whole-Wheat Pita Pockets
FN Dish: Double-Duty Dinners Turned Lunches
In celebration of our upcoming Gluten-Free Menu (2 weeks!), hautemealz.com is going to continue with the tradition we began with our “Haute & Healthy: Diabetic-Friendly” launch, and we’re going to let YOU name the new menu!
~ Classic Hautemealz (our regular menu)
~ Lighter-Side (reduced calorie menu)
~ Haute & Healthy (diabetic friendly/low carb menu)
The new menu will focus on the same easy-to-prepare, delicious, “real food” types of recipes, which will be professionally modified for gluten-intolerant home cooks and their families by our GF Expert Chef – Maryse Blake, CHC.
We have collected some extremely cool “swag” from a number of food events this summer, and are putting together a basket (estimated value of $200.00), of foodie awesomeness.
Gourmet coffees, hazelnut cooking oils, cookbooks, herbs, spices, kitchen tools, and whatever other cool stuff we can find to jam into the box between now and the end of the contest.
ONE lucky winner will get the whole kit-and-kaboodle mailed to them on October 1, 2012.
How it works: Each contestant may submit up to three (3) entries, below. For voting purposes, each entry must be made separately.
Once all of the entries are in (no later than 9/23) the hautemealz.com team will vote to decide on our favorite three names (regardless of # of votes). Of those three, the one with the highest number of individual votes, will be deemed the winner.
To clarify: the number of votes you receive will NOT determine if you move to the second round, but they WILL determine the winner of that round. (Try to keep it fair for everyone!)
You do NOT need to be a hautemealz.com subscriber to participate, but menu subscribers will get one automatic “LOVE” vote from each of the judges!
hautemealz.com chefs and affiliates may not compete.
You may begin soliciting votes from your friends, family, Facebook and twitter, followers, or strangers on the street, immediately. All they need to do is visit this page and “like” your proposed menu name.
If they want to “like” our page, as well, that would be swell.
Chefs Perry, Terry, Chris, & Maryse
The hautemealz.com Crew
Here’s a sneak-peek at Foodie Prize Box (so far)…it’s not too late! Add your entry to the contest, or send folks to here vote for it!
If you’ve been around the hautemealz.com blog for any amount of time, you’ll know that childhood hunger is an issue that is near and dear to us. You wouldn’t tell it to look at me, but I have some very personal experience with this subject (I’ve made up for it since, lol) and we do our best to support charities, ministries, and organizations that are fighting to feed kids.
1 in 5 children are hungry in America. Yes, America. They live in Oregon, California, Dallas, New York, Colorado. From coast to coast there are millions of children who have no idea where their next meal is going to come from.
This is an astounding number and it’s not going to change without awareness and funds. And it’s easy to help.
Romano’s Macaroni Grill, in partnership with Share Our Strength’s No Kid Hungry, is doing something about the epidemic as they embark on a national campaign to share ONE MILLION meals with kids in need.
Macaroni Grill is enlisting the food blogger community to help end childhood hunger with a single post.
By simply tagging #macgrillgive to a recipe, message or photo of our favorite Italian meal on our blogs, Macaroni Grill will donate $50 to connect a child to up to 500 meals.
Yeah, pretty freakin’ awesome.
So, here’s my current favorite Italian dish, and one we recently featured on the hautemealz.com menu…Spaghetti with Shrimp & Italian Herb Salad.
But first…if you’re not a food blogger, you can still take Macaroni Grill up on this amazingly generous offer. Here are three ways you can help:
Throughout the entire month of September, Macaroni Grill diners can donate $2 to No Kid Hungry and receive $5 off their next visit. Each donation can help connect a child in need to up to 20 meals.
Every time a fan shares a photo from the Mac Grill Give Facebook Gallery, Macaroni Grill will donate $1 to help connect a kid to 10 meals.
Fans are invited to tag a Tweet or Instagram photo of their Macaroni Grill experience with #macgrillgive. For every tag, Macaroni Grill will donate $1 to help connect a kid to 10 meals.
Okay, here’s the recipe…
Remember, hautemealz.com is a recipe for every night of the month, a grocery list for every week of the month, all for just $5 a month! Classic, Lighter-Side, Low-Carb/Diabetic-Friendly/ & Gluten-free menus available.
- 2 tbsp. olive oil
- 1 1/2 cups cherry tomatoes, quartered
- 1/2 tsp. red pepper flakes
- 2 garlic cloves, thinly sliced
- 3/4 cups dry white wine
- 1/2 lb. jumbo shrimp, peeled and deviened*
- Salt, to taste 3 oz. spaghetti
- 1 tbsp each. finely chopped fresh parsley, oregano, and basil.
- Juice of 1 lemon
- Black Pepper, freshly ground, to taste
Bring a large pot of salted water to a boil.
While the water is heating up, add 1/2 of the oil in a 12in skillet over medium-high heat. Add tomatoes, chile flakes, and garlic; cook, stirring, until soft, about 6 minutes. Add wine; cook until reduced by half, about 6 minutes.
Add spaghetti to the boiling water and cook until al dente, about 7 minutes.
Meanwhile add the shrimp to the skillet; cook, turning once, until just pink, about 3 minutes.
Using tongs or a pasta-fork, add pasta to the skillet along with the remaining oil, parsley, and lemon juice; cook, tossing, until sauce thickens, about 5 minutes. Season with salt and pepper.
*See our video post, How to peel and clean shrimp and prawns!
Italian Herb Salad
Yield: 2 servings Active Time: 20 min. Total Time: 20 min.
- 1 tsp. fresh lemon juice
- 2/3 tsp. grated lemon peel
- 1/3 tsp. honey
- 1/3 tsp. salt, plus
- Black Pepper, freshly ground, to taste
- 1 tbsp. olive oil
- 1/3 head romaine, coarsely chopped
- 1 1/3 Belgian endives, thinly sliced crosswise
- 5 tbsp. pitted kalamata olives, halved
- 1/3 cup fresh Italian parsley, chopped
- 1/4 cup fresh basil leaves, torn
Blend the lemon juice, lemon peel, honey, salt, and black pepper in a blender.
With the machine running, gradually blend in the oil.
Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat.
Season the salad with more salt and pepper, to taste, and serve.
About Romano¹s Macaroni Grill®
Romano¹s Macaroni Grill is an Italian restaurant serving hand-crafted pastas and crave-able entrees in over 200 locations world-wide. The restaurant blends 20 years of tradition, such as the honor system house wine, with progressive culinary inspiration from all regions of Italy and the U.S. The casually-elegant atmosphere is comfortable for any occasion‹from celebrating birthdays to celebrating Tuesdays. For more information, visit http://www.macaronigrill.com.
Share Our Strength¹s Dine Out For No Kid Hungry
Share Our Strength¹s Dine Out For No Kid Hungry is a national fundraising event that brings together thousands of restaurants and millions of consumers to help make sure no child in America grows up hungry.
Every September, participating restaurants raise funds in a variety of ways to support the No Kid Hungry® campaign, Share Our Strength¹s® national movement to end childhood hunger in America. Through Share Our Strength¹s No Kid Hungry Campaign, $1 can help connect a child facing hunger to (10) meals. This amount is based on the individual experiences of Share Our Strength¹s grant recipients and is provided to illustrate how community investments can be used to help end childhood hunger.
Share Our Strength¹s Dine Out For No Kid Hungry is nationally sponsored by Sysco, American Express, Ecolab, ONEHOPE Wine, Food Network, Clear Channel and the National Restaurant Association. Visit DineOutForNoKidHungry.org.
Share Our Strength is a non-profit 501c3 organization.
For more information, visit nokidhungry.org.