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gluten

Cheesy Potato Pancakes with Jalapeno Sour Cream

I like to throw parties, invite people over and make them feel at home. I like to make more than enough food, and for everyone to leave very full and with a take away bag of goodies. But the last time I had a little gathering at Casa De Dodd, I had overlooked my Gluten Free friends. I had remembered the vegetarians, and the vegans, the people who don’t drink beer, but for the ones who are allergic to gluten there wasn’t much. I felt terrible.

Gluten Free isn’t a fad diet. It isn’t Paleo or Raw or Weight Watchers. It isn’t a choice. It’s a medical condition and a food allergy  that is one of the fasted growing diagnosed food allergies in the United States.

Gluten Free (Celiac’s Disease) people don’t want to give up bread. And regular pizza, or hamburger buns and flour tortillas, they don’t have much of a choice. Eat gluten free or become debilitatingly ill. Have you ever had food poisoning? In away, it’s like that.

And with over 3 million American’s allergic to gluten, chances are your next party may have one. It might even be you, Celiacs is most often diagnosed in adulthood. Because we want everyone who walks into our parties to feel at home, we all need to have a stock pile of appetizers to accommodate. Because unlike other diets, this isn’t a choice.

Because gluten is used as a thickener in tons of processed foods, it can easily hid in obscure places like canned soup, pre-made salad dressing, imitation crab, cheese spread and some brands of soy sauce.

At each party I need to have a few Celiac Friendly dishes that I made from scratch so that I can be sure there isn’t any rogue gluten waiting like a digestive ninja to attach my friends insides. Potatoes are a great place to start. Because who doesn’t love potatoes? It’s like not liking puppies or The Beatles.

So when you come across Gluten Free appetizers and dishes that you love, bookmark for them for gatherings. Because your friends would do it for you.

 

Beer & Bacon Pecan Bars

Ingredients

    For The Crust:
  • 1 stick plus 2 tbs (10 tbs) unsalted butter
  • 2 cups flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tbs water
  • For the Filling
  • 1 cup stout
  • 1 stick butter
  • 2 cups chopped pecan
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 eggs
  • 5 strips of bacon, cooked and chopped

Directions

  1. Preheat oven to 350
  2. In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.
  3. line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.
  4. Bake at 350 for 12 minutes of until a light golden brown. Allow to cool before adding the filling or the crust and filling will mesh together.
  5. In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.
  6. Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.
https://domesticfits.com/cheesy-potato-pancakes-with-jalapeno-sour-cream/

 

Cucumber Cups Stuffed With Goat Cheese Caprese


Winner Winner Chicken Dinner!

On Friday I fought a culinary chicken battle that ended with a giant foam core check with my name on it. This was my second attempt to win the Semi-Finals of the Foster Farms Chicken Cook Off, last year wasn’t my year. But this year, I won a giant check, a trip to Napa, the opportunity to cook at the Culinary Institute of America at Greystone (my favorite prize so far) and the chance to grab another Giant Check worth ten grand.

I’m so excited. Not just because the other dishes I was competing against were incredible and each worthy of their own Big Check, but because, in a way, this Big Check (that currently sits on my bar, in all it’s 4 foot long splendor) serves as a validation for what I do. I’m good at this! See, look, other people picked my recipe out of thousands of other ones!

Maybe that seems silly, I create 3 to 5 recipes a week, post them for you and you seem to like them. You send me emails and post comments telling me that you liked my little creations. That should be enough, right?

But for some reason, that Big Check gave me tangible evidence that my recipes are good. Other people, who don’t even know who wrote that recipe, liked it.

Maybe I have a future here.

;

For this, I’m resurrecting and re-creating one of my most popular posts.

I love these little cucumber cups, so easy, so versatile, the perfect thing to throw together for a party. They take about 5 minutes, and they look so fancy. I used persian cucumber for these, smaller than your standard English cucumbers and the skin is so thin, there is no need to peel them.

Just use a small melon baller to scoop out a good portion of the middle, or use a paring knife to cut a wedge out of the middle and you can fill them with just about anything.

;

Beer & Bacon Pecan Bars

Ingredients

    For The Crust:
  • 1 stick plus 2 tbs (10 tbs) unsalted butter
  • 2 cups flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tbs water
  • For the Filling
  • 1 cup stout
  • 1 stick butter
  • 2 cups chopped pecans
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 eggs
  • 5 strips of bacon, cooked and chopped

Directions

  1. Preheat oven to 350
  2. In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.
  3. line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.
  4. Bake at 350 for 12 minutes of until a light golden brown.
  5. In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.
  6. Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.
https://domesticfits.com/cucumber-cups-stuffed-with-goat-cheese-caprese/

;


Coconut Cornmeal Shrimp With Jalapeno Peach Jam

 

I’ve had a busy week, and my body has decided to request that I slow down.

On Friday, I was asked to do a cooking segment on CBS news in Los Angeles. I’ve spent the week preparing. My husband helped me run through the segment in the evenings, and for an entire week my drive home consisted of me practicing my talking points, out loud, looking like a crazy person, on an LA freeway. It  all seemed to work, the segment went well:

The Beeroness Cooks on CBS

 As soon as I started my drive home from the studio, I started to crash. The next morning I lay in bed as my incredible husband got up with Tater, and I was able to sleep until the late, late hour of 8:45. In Mom Time, that’s pretty close to sleeping until noon. As I lay in bed, trying to pull myself together and trick myself into thinking I’m not actually sick, I watched this, this and this, and laughed so hard I think it worked. Maybe it’s true what they say about laughter and that whole "Best Medicine" thing.

And on Thursday I leave for the Foster Farms Cook-Off. I’ll be competing against 4 other cooks for $1,000 and a trip to Napa for the Cook Off Finals with a prize of $10,000.

Wish me luck! I’ll be posting on twitter and instagram as the contest goes along.

And now, the recipe. I bought a huge bag of Masa to make corn tortillas with, and if you have never made corn tortillas, you really, really need to . They’re so good, nothing like those cardboard disks they sell at the store, and they take about 5 minutes. The flavor is so good, I’ve been throwing the corn flour into everything, I’m totally in love with it. And the Jalapeno Peach Jam I also used on pork chops. So Good.

Chili Beer Chicken Wings

Ingredients

  • 2 1/2 lbs chicken wings and drumsticks
  • 1/3 cup cornstarch
  • 1/2 cup beer
  • 1/4 cup soy sauce
  • 2 tbs honey
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red chili flake
  • 1/2 tsp salt
  • 1 tbs rice wine vinegar

Directions

  1. Preheat the oven to 425.
  2. Rinse the chicken wings in cold water and dry well.
  3. Sprinkle chicken on all sides with cornstarch and rub to coat.
  4. In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten minutes.
  5. Line a baking sheet with aluminum foil.
  6. Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
  7. While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
  8. Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
  9. Return to the oven and allow to cook for an additional ten minutes, basting again.
  10. Allow chicken to bake until cooked through, an additional 10-15 minutes.
  11. (Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)
https://domesticfits.com/coconut-cornmeal-shrimp-with-jalapeno-peach-jam/