Easy Jambalaya Grits (Gluten-Free)

This is a quick to prepare jambalaya (without celery) that is a great way to elevate grits and works as a lunch or dinner meal. The mild creamy grits are contrasted by the zesty Andouille and complex piquant tomato flavors. It will of course not be the same as a Jambalaya that has simmered for a few hours but has the main flavor components, is tasty and gluten-free.

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Easy Jambalaya Grits (Gluten-Free)

Yield: 4-6 servings

4 cups cooked grits
12 oz. 21-30 wild raw shrimp
12 oz. natural Andouille sausage
½ yellow bell pepper, ½ red bell pepper, ½ green bell pepper
½ large yellow onion
½ cup tomato nirvana (Boomer Cuisine) or soft sundried tomatoes
1 red jalapeno
½ cup water
1 tablespoon Cajun seasoning
1 tablespoon coconut oil
1 teaspoon salt

Prepare 4 cups of grits following package instructions. Peel and devein shrimp. Dice onions and sweet peppers and finely chop jalapeno. Slice sausage.
Sauté peppers, onions, tomatoes, sausages and seasonings in oil for 4-5 minutes. Add water and shrimp and cook 1 more minute. Portion grits and ladle jambalaya as shown. Serve.

©2014 Aron David Bradley
http://www.boomercuisine

Gluten-Free Shrimp Cannelloni Veronique

This dish makes a very elegant and romantic dinner for two. Veronique sauce is a veloute with grapes and fish stock as a base and has a wonderful flavor for seafood. you can vary the seafood with your favorite combination like shrimp, crab, scallops, or even lobster or simply sole and bay shrimp. Gluten-free.

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Gluten-Free Shrimp Cannelloni Veronique

Yield: 2 servings

1/ 2 pound of 16-20 deveined wild or American farmed shrimp chopped
4 cups button or Crimini mushrooms chopped
2 cups Riesling
5 cloves of garlic chopped
2 cups grapes
½ cup heavy cream
1 tablespoon butter
1 tablespoon cornstarch
2 teaspoons EV olive oil
2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon paprika
4-6 inch sheets of rice wraps (for salad rolls)
Fresh cracked pepper to taste

Peel and remove the tail off all but 4 shrimp which you will peel but leave the tail on and set aside. Place shrimp shells, 1 ½ cups of Riesling, paprika, grapes 1½ teaspoons salt, butter and lemon juice in a heavy saucepan. Bring to a boil then smash grapes with a potato masher. Continue cooking sauce and sauté mushrooms, garlic, shrimp (including the 4 whole ones and ½ teaspoon salt in olive oil and set aside removing the 4 whole shrimp. Strain sauce and place back on heat and bring to a boil adding cream and cornstarch dissolved in the remaining wine to thicken. Soften rice wraps under hot running water and roll shrimp and mushroom mixture into wraps. Pour Veronique sauce over the cannelloni garnish with grapes and a whole shrimp atop each roll (as pictured) and pair with your favorite vegetables. Serve.

© 2014 Aron D. Bradley
WWW.bommercuisine.com

Gluten-Free Oyster Spoon Bread

Spoon bread is a cornmeal based side that that can be bread-like or pudding-like and  hails from the southern United States. My dish is light and fluffy, savory and sweet and a great side or even a main when served with a salad or coleslaw. You can vary some of the ingredients. If you prefer, shrimp, crab or bacon are also delightful. You can also kick it up with the addition of 1-2 sliced Serrano chilies. This recipe is gluten-free and lactose-free.

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Gluten-Free Oyster Spoon Bread

Yield: 4 generous servings

2 cups masa instant corn tortilla flour
3 eggs
1 cup Silk™ unsweetened coconut milk
1-10 oz. jar small fresh oysters w/liquid
½ stick melted butter
1/3 cup agave syrup or honey
2 ½ teaspoons salt
2 teaspoons aluminum free baking powder
Corn kernels cut from 1 ear of fresh corn

Pre-heat oven to 350°.Combine all ingredients except the oysters in a mixing bowl. Fold in the oysters and pour into a greased casserole or soufflé pan. And bake 30 minutes or until a knife inserted comes out clean.
Serve.
Optional: Lime or lemon wedges to squeeze on top.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Enchilada Casserole Verde

This recipe is so easy and makes a quick, tasty gluten-free dinner for the family with leftovers for lunch. Although I am usually one to create scratch recipes, this one is just with fine the convenience products available but would be that much better if you make your own Verde sauce and shred and blend your own favorite cheeses. This recipe is mild but feel free to spice it up with fresh jalapenos or Serrano peppers to your degree of heat. Meatless and gluten-free.

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Enchilada Casserole Verde

Yield: 1-9×14 inch casserole

25 corn tortillas
2-28 oz. cans green enchilada sauce
4 cups shredded Mexican blend cheese
1 sweet red chili pepper sliced

Spray a 9×14 inch casserole pan or dish with pan spray. Add enough enchilada sauce to just cover the bottom, add a layer of corn tortillas
( I cut most of them in half to make the edges flush) then add shredded cheese and repeat till you have 3 layers of tortillas with sauce and cheese on top. Slice the red pepper and arrange on top of casserole and bake uncovered in a 350° pre-heated oven for 30 minutes. Let casserole rest for 5-10 minutes then portion and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Gluten-Free Chicken Zucchini Tamale Pie

Our garden has been yielding some amazing produce and has inspired another tamale pie for this site. Always looking for new ways to use the vine ripe tomatoes, fresh zucchini and some astounding Serrano peppers, I came up with is hearty croud pleaser that would pair nicely with a crisp summer salad or fresh fruit. Gluten-free and low-fat.

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Gluten-Free Chicken Zucchini Tamale Pie

Yield: 10 generous servings

Masa Crust:
3 cups masa flour
2 cups hot water
1 tablespoon olive oil
1 teaspoon salt

Filling:
1 tablespoon coconut oil
2 ¾ lbs. boneless skinless chicken thighs diced
1 large zucchini diced
4 vine ripened tomatoes
2 ears fresh corn cut off the cob
1-2 Serrano peppers
3 tablespoons chili powder
2 teaspoons season salt
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 cups masa flour

Top With:
3 cups shredded Colby jack cheese

Prepare masa dough and press into a 9×13 inch greased baking pan as pictured ¼ in thick all around. Puree tomatoes peppers and seasoning in a blender. Sauté chicken and zucchini in coconut oil for 3 minutes and mix in tomato mixture and masa. Reduce to a simmer and cook filling for 15 minutes. Pour into masa crust and top with Colby jack cheese. Cook for 15 minutes at 375°. Portion and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Pineapple Nectarine Pico de Gallo

Pico de Gallo (“rooster’s beak”) is said to be named thus because originally people ate it by pinching pieces between the thumb and forefinger. Or it could refer to the shape of the fresh salsa pieces.  The wonderful tart, tangy pineapple compliments the sweet nectarines and goes well with chicken, seafood, pork or with tortilla chips. As with any ready-to-eat foods make sure you wash all produce and your hands thoroughly before preparing. I have used some of this salsa fresco atop a grilled piece of fresh, wild sockeye salmon with garden ripe sliced tomatoes and fresh zucchini sauteed with salsify greens and Cuban oragano. (Pictured) Both are gluten-free.

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Pineapple Nectarine Pico de Gallo

Yield: 6-8 generous servings

½ fresh pineapple small dice (¼ in x ¼ in)
2 fresh ripe nectarines small dice
1 medium yellow or white onion small dice
½ bunch of cilantro chopped fine
1-2 serrano peppers chopped fine
½ tablespoon salt

In a medium bowl combine all the above ingredients mixed thoroughly, chill and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Cherry Pomegranate Reduction

I don’t often toot my own horn on my blog but I feel this simple recipe, (that I just developed today) has earned a place in my top 10 best recipes since I started my blog in 2010. Cherries and pomegranate go so well together, and are two of my favorite red fruits, I decided to combine them and make a reduction for some beautiful pork sirloin chops I bought and grilled. Fresh cherries are an Oregon staple so much so that our state capitol;  Salem, is known as Cherry City. I’ll bet most of you are going to love this sauce so much you’ll be putting it on not only pork but beef, chicken, lamb, salmon and even ice cream or Belgian waffles! Gluten-free.

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Cherry Pomegranate Reduction

Yield: 6-8 servings

14 oz. fresh or frozen pitted red, dark sweet or Bing cherries
1 cup POM™ 100 % Pomegranate juice
3 tablespoon agave syrup
1 ½ tablespoons brandy
1 ½ teaspoons salt
1 teaspoon coconut oil
¼ teaspoon cardamom

In a blender, puree cherries and pomegranate juice. Pour into a heavy saucepan and add coconut oil, salt, agave syrup and cardamom and reduce stirring frequently about 2/3 in volume or till it is the consistency of a heavy fruit syrup and can coat a spoon. Remove from heat source and whisk in brandy. Serve.
Pictured: Served over grilled pork sirloin chops, with corn on the cob, fresh cherries and orange wedges.

© 2014 Aron David Bradley
http://www.boomercuisine.com