This version used marble cheddar and no jalapenos. Hate it when you forget ingredients and they’re fresh in your garden!
Obviously one of the toughest classic dishes to make GF – besides bread – would be macaroni and cheese. It’s hugely popular across the top two thirds of North America and has an almost undeniable champion brand – Kraft Dinner or KD as it’s called in the Great White North.
Of course, there are GF varieties that you can purchase – at about four times the price. But either way you go, GF or otherwise, nothing really beats homemade with a thick cheese sauce. My version has lots of additions to add complexity to the flavour.
Mac ‘n’ Cheese
4 cups (900 g) GF macaroni noodles
5 cups (1.15 kg) shredded marble cheddar or Pepper Jack, or a combination thereof
1 red onion
1/4 cup (60 g) bacon pieces
2 tbsp (30 g) minced garlic
1 tbsp (15 g) pepper flakes or two-three diced jalapenos
1 tbsp (15 g) cilantro
1/4 cup (60 g) butter
1/4 cup (60 g) GF flour
4 cups (1 l) milk
- Boil you noodles until done.
- While the noodles are boiling, saute your diced onions with the butter, garlic, pepper flakes, cilantro and bacon.
- When the onions are translucent, add the flour straight to the mixture creating a roux. Cook the roux for a couple minutes until slightly browned.
- Preheat your oven to about 350 degrees
- Add in the milk cold, whisk together and then let cook over a medium heat so that the sauce will thicken. Once it thickens to the desired consistency – within about 10-15 minutes – add in your self-shredded cheese.
- Once the cheese has melted, pour the mixture over the noodles in a casserole dish and stir. Then evenly distribute some breadcrumbs over the top – just enough to coat it. Put it in the oven and bake for 30 minutes.
- Let it stand for a few minutes and then put your fresh chopped green onions or scallions on top and serve!
As I mentioned before, I am not a huge fan of traditional barbecue. But I love some tender juicy ribs and done with an amazing sauce – like my Cola Cajun BBQ Sauce – you can’t go wrong! This recipe really is all about the preparation rather than just the sauce …
Rack of Ribs – however many you need
Lowry’s Seasoning Salt
- The night before you cook your ribs, you will need to prep them. Take your ribs and add generous portions of the dry seasoning rubbing them in.
- Wrap them in aluminum foil with simple fold and tuck. Wrap them a second time with the “open” side down to help trap in the juices.
- The next morning preheat your oven to about 175 degrees or frankly you could just throw them into the cold oven, preferably in a roasting pan or on a cookie sheet that can catch any extra juices that might escape.
- Leave them alone for at least eight hours, up to about 10.
- Take them out of the oven. Unwrap them carefully.
- Slather both sides with a good barbecue sauce like my Cola Cajun BBQ and let them cook for about 20 more minutes – long enough for the sauce to glaze on the ribs
- Take them out and serve. Beware – the bones will literally slide out of the ribs. So it would pay to get some nicer ribs without all the fat and extra sinuous bones.
So I have to admit that I am not a huge fan of regular tomato barbecue sauce. I really enjoy more of the mustard sauce, obviously kicked up. That said, I experimented a while back on a cola barbecue sauce and really hit it out of the park. So here’s one of my favourites barbecue sauces.
Cola Cajun BBQ Sauce
1 cup (240 ml) GF barbecue sauce (something like Mr. Spice‘s Honey BBQ would work)
1 can cola
1 red onion
2 tbsp (30 g) minced garlic
2 tbsp (30 g) Cajun Seasoning
1 tbsp (15 g) chili flakes
1 tbsp (15 g) butter
- This is really simple. Dice your onions and fry them up with everything but the barbecue sauce and the cola.
- When the onions are translucent, pour in the cola and the sauce. Mix thoroughly and let simmer for at least half an hour to an hour – depending on how thick you want the sauce to be. The longer it simmers the thicker it will become.
There’s this place in Georgia (Atlanta and beyond) that has fantastic pizza. One of my favourites from there was a Caribbean Jerk Chicken. Now obviously, I don’t know how they made theirs and since I’m Reluctantly Gluten Free, I can’t have normal pizza crust. Therefore, I have to improvise and this is how you put it all together!
RGF Jerk Chicken Pizza
1 recipe Pizza Crust
1 recipe Pizza Sauce
1 lb BLSL chicken thighs
1 large red onion
8 thick slices Provolone cheese
Pepper Jack cheese
- Make your dough and sauce before you cook the toppings.
- Cook the diced chicken and julienned red onions along with an ample portion of the Jerk Seasoning.
- When the pizza crust has been flipped and your toppings and sauce are done, you can start to assemble. On top of the crust in this order, spread out the Provolone to cover the crust, add sauce, a thin layer of shredded Mozzarella, the chicken and onions (strained) and then top with shredded Pepper Jack.
- Cook for about 10-12 minutes to ensure that the crust is done.
Caribbean Jerk Seasoning
This is obviously a dry seasoning. It can be used as a rub or to season meat. As a note, you will need to make a batch of the Cajun Seasoning to make this recipe.
1 tsp (5 g) dry mustard
1 tsp (5 g) dehydrated onion
1/2 tsp (2.5 g) cinnamon
2 tsp (10 g) cayenne pepper
1/2 tsp (2.5 g) ground nutmeg
1/2 tsp (2.5 g) ground allspice
1/2 tsp (2.5 g) dried thyme
1 tsp (5 g) seasoning salt
1/2 tsp (2.5 g) turmeric
1 tsp (5 g) Cajun Seasoning