Last month I finally succumb to the iPhone - or as my best friend, Dr. William likes to tell me, "ahhh welcome to the 21st century - it's about time...now we can face time." If you have an iPhone, you'll understand that last sentence. You see, he lives in Sydney, Australia and with our matching phones we can now chat on camera and share recipes - it's Skype without the issues!
This best pal of mine is also responsible for the recent uploading of more Apps than this woman needs, but I'm doing my best to delve in and learn them all! By the way, there are some great gluten-free apps available that are really helpful and useful at the grocery store...but I digress.
The best App that Dr. William added is Epicurious! Wow...I'm totally hooked and sliding through more amazing recipes at the touch of a finger. What captured my attention was how easy it is to search and then...are you ready...add your favorite recipes to the shopping list in one touch. The App combines every ingredient and lists them by grocery store sections so there's no need to repeat aisle 12 for mayo after you already had to pick up your garlic salt! LOVE IT. (All this info. is leading somewhere, I promise).
Two weekends ago, while visiting my parents we spent the afternoon playing golf together. It was really enjoyable, and as I was killing time on the first tee I asked my mom what I could cook for dinner that night? You see, my parents seem to love my cooking (no bias of course) and they eat almost exclusively GF, with or without me. So, I started scrolling through the Epicurious App and by the fourth hole I had our entire meal planned, saved and categorized on my shopping list. It was super easy and the combination of recipes I discovered were wonderful. In between drives and chipping I shared my meal idea with the folks who were equally as excited to try the new recipes, yet a bit frightened by the idea that my iPhone had such gastronomical capabilities! (Me too).
One of the best parts about the recipes I pulled together was they required little to no gluten-free tweaking in order to make them 100% safe. My only complaint-turned-suggestion for the Epicurious App people is that they add a gluten-free listing because they don't currently offer one. There's everything else under the sun, but nothing specific to gluten free recipe lists. Just be extra diligent when preparing meals in this way and substitute items with safe options, just as you always would when using a new recipe.
The meal my mom and I created is meant to be shared, enjoyed, and cooked again. Gather some good friends or family around the BBQ, pour a refreshing and lively Rose', sit back and let the meal unfold and listen for the "yummms and ohhhs" as you and your guests share this special and delicious meal together...the only credit I can take, is putting the combination of flavors together! :)
Grilled Ceasar Salad
Herbed Quinoa
Grilled Port Tenderloin with Cherry Salsa
Fresh Fruit Shortcake (on GF scone)
Serves 4
Grilled Caesar Salad ~
- 1/2 Cup bottled GF Caesar salad dressing (try Annie's)
- 3 Tablespoons Dijon mustard
- 1 Large head romaine lettuce (thoroughly washed)
- 1/2 Cup cherry tomatoes halved
- Grated Pecorino Roman cheese
Prepare barbecue (medium-high heat). Whisk dressing and mustard in a small bowl to blend. Half cherry tomatoes and grate Pecorino (as much as desired). Toss halved romaine (both sides) onto BBQ - grill both sides for 2-3 minutes just before leaves become too crispy. Remove and plate. Drizzle with dressing, place tomatoes and add grated cheese and serve.
Herbed Quinoa ~
- 1 Cup Quinoa
- 2 Tbsp. extra virgin olive oil
- 1/2 Cup thinly sliced scallion greens
- 1 Tsp. fresh thyme leaves
Cook quinoa in a large saucepan of boiling salted water for 12 minutes. Drain in sieve and rinse under cold water. Toss quinoa with oil, salt and pepper to taste in a large bowl. Cool, then toss with scallion and thyme.
Grilled Pork Tenderloin with Cherry Salsa~
For an even quicker meal, you can make the sauce and marinate the meat the day before.
- 1 Cup coarsely chopped fresh cilantro, divided
- 1/2 cup minced shallots, divided
- 6 Tbsp. fresh lime juice, divided
- 1/4 Cup vegetable oil
- 2 Pork tenderloins, about 2 1/2 lbs. total
- 1/2 Lb. fresh cherries, stemmed, pitted, halved
- 1 Fresh green jalapeno, thinly sliced crosswise
- 1 Tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Prepare grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145F, about 15 minutes. Let rest for 10 minutes. Cut into thin slices and serve with salsa.
Fresh Fruit Shortcake~
This delicious treat is super easy to make - I bought fresh GF scones at Whole Foods, sliced them in quarters, topped with a wonderful organic Vanilla bean ice cream and fresh berries, then sprinkled with a touch of cinnamon. YUM!
Bon Appetit!
