Gluten-Free Makeovers (56 page)

Wipe out the sauté pan. Heat 2 teaspoons olive oil over medium heat. Scoop ⅓ cup of the cod mixture into the palm of your hand and form into 3-inch patties. Arrange 4 to 5 cakes in the pan and cook until brown and crispy on both sides, about 4 to 5 minutes per side. Repeat until all the cakes are cooked. Serve warm with Aioli Sauce, tartar sauce, or wedges of lemon.

Combine all the ingredients in a small bowl. Chill, covered, until ready to serve.

Egg-free

I’m always on
the lookout for company dishes that are easy, elegant, and not gluten-challenged. This is one. It was inspired when I saw an ad for a cooking contest for Ocean Spray. Although I never entered the contest, I thought these would surely have been a winner. Chopped apple or currants can replace the cranberries.

Preheat the oven to 350°F. Line a baking sheet with aluminum foil that has been lightly sprayed with vegetable spray.

Pat the chicken with paper towel and sprinkle with salt and pepper. Using your finger tips, gently separate the skin from the meat, leaving the edges intact. Set aside.

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and sauté until soft but not brown. Add the sausage and sauté until no longer pink. Add the vinegar and simmer 1 minute. Remove from the heat and add the cranberries, pecans, and cheese, stirring just until the cheese begins to soften.

Stuff a generous portion of the mixture under the skin of each breast. Set on the baking sheet and brush the tops with remaining tablespoon olive oil. Sprinkle with additional salt and pepper. Bake for 20 to 25 minutes, until the juices run clear when pierced with a fork. Serve with the sauce.

To make the sauce: In a small saucepan, sauté the shallots in the olive oil over medium heat until soft and opaque. Add the sherry and simmer until reduced by half. Add ¾ cup chicken broth and simmer 3 minutes. Combine the remaining ¼ cup broth with the cornstarch to make a slurry. Add half the slurry to the simmering liquid and stir until the mixture thickens. For a thicker sauce, add the remaining cornstarch mixture.

Tip
:
For this recipe, you’ll need raw chicken sausage available in most supermarket meat departments. Make sure to check the ingredients before purchasing.

Dairy-free

A favorite Asian
classic, General Tso’s Chicken, has always been off-limits to those of us who are gluten-free as the trademark of this dish is the battered and fried chicken pieces that meld into a sweet and spicy sauce. Now this easy, yummy dish is as close as your own wok. While it calls for thigh meat, breast meat can easily be substituted.

Combine garlic, ginger, green onions, and red pepper flakes in a bowl; set aside.

Make the marinade: Combine the egg, cornstarch, and black pepper in a large bowl. Add the chicken pieces and coat with the marinade. Let stand 30 minutes at room temperature.

Make the sauce: Combine the fish sauce, vinegar, water, and sugar in a small bowl and set aside.