my mom said i should try to keep up my blog… good advice, mom!
anyway, on july 4 i made a five course gluten-free meal (also dairy free and nut free) for ten people. first course: corn chex crusted fried shrimp with a basil lemon aioli and some bell pepper confetti. this dish was cameron’s idea. corn chex is an excellent gluten-free frying material. it’s good for making chicken tenders too.
second course: kalua pork taco with fresh salsa on a freshly made corn tortilla. i started making my own corn tortillas with masa harina (buy it at the store and just add water and salt). i like them a lot better than the ones you buy in the store. the kalua pork is made in the oven with some salt and liquid smoke. local cocktail tomatoes with some jalapeno, onions, cilantro, lime juice, and salt.
course three: red and green lettuces grown in maui, locally grown corn, tomatoes, and cucumbers with a strawberry lemon vinaigrette. the maui lettuce we get at costco. i like salad with all these good fresh ingredients
main course: mochiko chicken (no shoyu so gluten free) with sweet chili sauce (orange from food coloring…), tamaki gold rice, and kale with some caramelized onions and dried cranberries (if this wasn’t a nut-free meal, i like to toss in some toasted chopped pecans or other nuts). this mochiko chicken recipe is cameron’s favorite from all the gluten-free stuff we tried during his food sensitivity diet. i’ll post the recipe later.
dessert: gluten-free angel food cake with fresh strawberry sauce and a chocolate soy anglaise. the angel food cake has some tapioca flour, rice flour, corn starch, and potato starch.
anyway, it was a good meal, and i think everyone enjoyed the food. the gluten-free/dairy-free lady who came also got some new ideas to incorporate into her cooking so that’s good. i guess i learned a lot during the six months we were cooking gluten-free!