Appetizers


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Mushroom Caviar on GF Crostini

1 tablespoon extra virgin olive oil

4 scallions green onion chopped

½ lb portabella mushroom cut in 1 ½ inch pieces

5 medium garlic cloves, coarsely chopped

½ teaspoon fresh thyme leave, chopped

2 teaspoons fresh lemon juice

4 teaspoons balsamic vinegar

¼ teaspoon fresh ground black pepper

In a large saucepan over medium heat, add 1 teaspoon of olive oil and sauté onion for 2 minutes. Set aside. Heat the remaining oil. Add mushrooms, garlic, and thyme; sauté until tender. You can put mixture in to a food processor for real caviar texture or leave as is. Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Sauté over medium high heat until the slightly crisp.

Serve on toasted gluten free bread drizzled with truffle oil . Enjoy

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Citrus Pepper Relish


1 tablespoon vegetable oil
2 tablespoons finely chopped red onion
1 tablespoon minced garlic
1/3 cup grapefruit segments
2 tablespoons finely chopped red bell pepper
1 tablespoon honey
1/4  teaspoon fresh basil leaves chopped
1/4 teaspoon salt
1/8 teaspoon ground red pepper

8 fresh oysters
2 teaspoons chopped fresh cilantro

Heat oil in a skillet on medium-high heat. Add onion and garlic; cook and stir on medium heat 3 minutes or until softened. Add 1/2 of the grapefruit segments and bell pepper; cook and stir 30 seconds. Remove from heat. Stir in honey, basil, salt and red pepper. Set aside. Grill oysters, flat-side up; over medium-high heat 3 to 5 minutes or until oysters begin to open. Loosen oysters from the bottom shells with paring knife.
Top each oyster with 1 teaspoon of the relish and 1 of the remaining grapefruit segments. Grill oysters 3 to 5 minutes or until heated through. Sprinkle with cilantro. Serve immediately.

Grilling oysters for a few minutes allows them to open up easily. Once opened, drizzle the oysters with a spicy-sweet grapefruit and bell pepper relish, and return to the grill to be heated through.

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Green Scallion Pancakes with Squid

8 bunches scallions trimmed and chopped in quarters
½ pound cooked baby squid or white fish
2 eggs
2 teaspoon Wheat Free Tamari sauce
1 cup rice flour
Salt & Pepper
Peanut or Canola Oil

Bring a medium pot of salted water to a boil, adding the larger portion of scallions to the water, and blanch about 5 minutes, or until tender. Drain, reserving about ½ cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough to form a batter. Combine with the eggs, fish, tamari and then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Heat a nonstick pan t to medium high with oil. Drop the batter into the pan using a heaping tablespoon, and cook about 2 minutes to a side, or until lightly browned.

Dipping Sauce

¼ cup Wheat free Tamari
2 Tablespoons Rice Wine Vinegar
1 Scallion minced
1 garlic clove minced
½ teaspoon Chile flakes
! teaspoon sesame seeds
Mix all ingredients together season with salt and pepper to taste.

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ImageSmoked Trout with Goat Cheese on Toasted GF Bread

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