Archive of ‘BBQ’ category

BBQ Prosciutto Wrapped Pineapple

BBQ Prosciutto Wrapped Pineapple

We have been BBQing pineapple for some time now and the other day Antonio came up with the idea of BBQ prosciutto wrapped pineapple. It sounded delicious so we tried it and it definitely was. What a great appetizer. We served it with the ginger ponzu chicken, rice, and BBQ sweet bell peppers. This time I BBQ’d the chicken in whole pieces instead of skewers to make it even faster. Talk about a fun, simple, and quick weeknight dinner.

Ingredients:
Pineapple cut into spears
Prosciutto slices
Jalapeño (Optional)
Skewers

Directions:
1. Wrap each spear of pineapple with prosciutto.
2. Pre-heat BBQ to 350 degrees
3. BBQ for 8-10 minutes over direct heat rotating to cook all sides.
4. Add skewers after removing from BBQ

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Ginger Ponzu BBQ Chicken Skewers

Dinner really can’t get any easier than these ginger ponzu bbq chicken skewers. Ponzu sauce is a citrus sauce used in a lot of Japanese recipes. It’s made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. If you find it on a menu, most restaurants use the version of ponzu that contains soy sauce so be sure to confirm with the restaurant if it is or isn’t gluten free. My version of ponzu sauce is much simpler. I usually just combine citrus and soy sauce to make it quick and easy.

Ginger Ponzu BBQ Chicken

Ingredients
1 lb. Chicken Thighs Cut Into Cubes
1/8 Cup Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Ginger
Juice of 1 Orange
Optional – Sriracha Sauce on the side

Instructions
1. Combine all of the ingredients except the sriracha in a bowl and place in fridge for about 30 minutes to marinate.
2. Place chicken on skewers and discard remaining marinade.
3. BBQ on direct medium for 5-6 minutes per side or until fully cooked. To prevent sticking, do not flip too early. To make sure each piece of chicken gets fully cooked, make sure to place the pieces of chicken loosely on the skewers.

Ginger Ponzu BBQ Chicken Skewers

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Gluten Free Japanese Meatballs & Sriracha Dipping Sauce

One of my favorite meals to have in Japan was Yakitori and my favorite type of Yakitori is the Japanese meatballs or Tsukune. So many people think of Japanese restaurants as being all sushi restaurants. Sushi is not the only thing Japanese people eat. There is shabu shabu, udon, soba, yakiniku, tempura, japanese curry, okonomiyaki, and so much more. In many cities in the US it’s very difficult to find something besides a sushi place for Japanese food. Luckily in LA there are a lot of Japanese neighborhoods with lots of different styles of Japanese food. One of my favorite Yakitori places in LA is called Shin Sen Gumi . Unfortunately most of the Yakitori dishes I love are prepared with soy sauce which has wheat and I get sick from almost immediately even if I have a very small amount. I am so happy to have a great gluten free Tsukune recipe to make!

Gluten Free Japanese Meatballs Tsukune

Serves 4

Tsukune Ingredients
1 lb ground chicken or ground turkey
1/2 cup Almond Flour
1 Large Egg
2 Tbsp finely chopped scallion whites
2 tsp cornstarch
2 tsp minced ginger
1 tsp minced garlic
1 tsp honey
1/2 tsp salt
1/2 tsp freshly ground pepper

Soy Glaze Ingredients
1/4 cup Tamari Gluten Free soy sauce
2 Tbsp Lemon Juice
2 Tbsp Honey
2 tsp minced fresh ginger
1 tsp Tapioca Flour or Corn Starch

Dipping Sauce Ingredients
Mayonnaise
Sriracha Sauce

Instructions:
1. Combine all of the Tsukune ingredients using a stand mixer.
2. Form meatballs with 2 TBSP of the mixture or about 1 inch in diameter and place on a plate. Place in fridge for approx 30 minutes.
3. Combine the soy glaze ingredients in a small pot over low heat until combined. Or, place in microwave for 45 seconds to 1 minute and stir.
4. Heat BBQ to medium high leaving 1 of the burners off.
5. Place Tsukune on skewers. I prefer to use these short skewers or these Paddle Skewers with 2-3 meatballs per skewer because they are perfect for serving and much easier to handle on the BBQ.
6. Grill over direct heat 5-6 minutes per side until cooked all the way through. Turn only once to prevent meatballs from sticking to the grill if you turn them too soon.
7. Move skewers to unlit burner and brush with glaze. After 2 minutes turn and brush with glaze.
8. To make the sriracha dipping sauce, combine mayonnaise with sriracha. I usually use 3 parts mayonnaise to 1 part sriracha. Add more sriracha if you want it to be more spicy.

Enjoy!

Gluten Free Japanese Meatballs Tsukune

This recipe is modified to be gluten free from this recipe.

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Easy BBQ Baby Back Ribs Recipe

These foil wrapped BBQ Baby Back Ribs are starting to become a Sunday night tradition. They are so moist, delicious, and super easy. You really can’t mess them up.

Most BBQ sauces are gluten free, however, some are not. Thankfully many brands are now labeling their sauces when they are gluten free. If the sauce is not labeled gluten free or is homemade there are several ingredients which may contain gluten. Look for ingredients like hydrolyzed vegetable protein (HVP) also called hydrolyzed wheat protein which is a flavoring agent. Also look for worcestershire sauce, natural flavors, and natural sweeteners which may contain gluten.

Easy BBQ Baby Back Ribs Recipe

This is how I modified the recipe and instructions to make them even easier.

Ingredients:
1 Rack of Baby Back Ribs (about 13 ribs) cut in half, membrane removed
1 Cup Gluten Free BBQ Sauce

For the rub:
1/2 TBSP Kosher Salt
2 tsp Paprika
2 tsp Crushed Fresh Garlic
2 tsp Dried Thyme
½ tsp Fresh Ground Black Pepper

Directions:
1. Preheat grill to 400 degrees
2. Mix the rub ingredients and spread evenly across ribs.
3. Double wrap each half rack of ribs in foil.
4. Place ribs on grill for 1 hour flipping once after 30 minutes.
5. Remove ribs and let sit for 10 minutes wrapped in foil.
6. Remove foil and place ribs directly on grill.
7. Grill for 10-12 minutes turning and basting with the BBQ sauce.

Easy BBQ Babyback Ribs Recipe 5

Easy BBQ Babyback Ribs Recipe 4

Easy BBQ Babyback Ribs Recipe 3

Easy BBQ Babyback Ribs Recipe 2

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BBQ Jamaican Jerk Chicken Recipe {Gluten Free and Paleo Recipe}

As I have gotten older I appreciate old friends more and more. Unfortunately I don’t get to see my dear friends as much as I wish. Tonight I was lucky enough to have an old friend in town stop by for dinner. Lucky for her I was making my all-time favorite BBQ recipe. It is so good to me that I could eat it every night. This chicken is so flavorful and moist. It is spicy but the spice doesn’t last very long and leaves a sweet and spicy aftertaste.

This is another perfect recipe to make in advance. Tonight there was a bulldog meetup at the beach. Talk about cuteness overload. There were bullies everywhere. My photos include a break to go meet up for the first time with one of my favorite bulldogs I follow on Instagram. The bulldogs have their own instagram account @bulldogbrigade if you want to follow them. Ridiculous I know. But thanks to this recipe I had dinner practically made before I left for the meet-up. I usually make it the night before on weeknights so dinner is super quick the next night. I’ve even left it marinating a couple of days and it was just as delicious. It’s also great to bring to friends houses, camping, or other BBQ’s. I found the original recipe here. The original recipe calls for bone in and skin on chicken which takes a lot longer and is trickier to BBQ. Especially if you are just learning to BBQ like me. I have modified mine to make it gluten free and to save time by using boneless skinless chicken thighs. It is extremely good with the original recipe but just takes longer.

Ingredients:
1 Package Boneless Skinless Chicken Thighs

Marinade:
2 Tbsp Crushed Garlic
3 Shallots
6 Scallions
4 Habanero Chiles, tops and seeds removed
1 Tbsp Thyme – Fresh or Dried
1/2 Cup Fresh Lime Juice (4-5 Limes)
2 Tbsp Tamari Gluten Free Soy Sauce (Raw Coconut Aminos for Paleo)
1 Tbsp Brown Sugar (Honey for Paleo)
2 tsp Allspice, ground
2 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp Nutmeg, ground
3 Tbsp Olive Oil
1/2 tsp salt

Instructions:
1. Combine all marinade ingredients in blender
2. Blend until smooth
3. Place chicken in bowl or plastic bag
4. Pour marinade over chicken
5. Marinate Chicken for 4-6 hours or overnight in refrigerator
6. BBQ on medium about 4 minutes per side until cooked all the way through.

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

I love recipes like this one that give me more time for friends and things like this. Maximus was so happy and loved going out for a swim.

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

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BBQ Bacon Wrapped Dates {Gluten Free and Paleo Recipe}

The first time I had bacon wrapped dates was at a restaurant I love in New York called Boqueria. They are a perfect combination of sweet and salty and are so good. I believe Boqueria fries theirs and adds cheese with the almonds, but I prefer to BBQ mine and skip the cheese to make them paleoish. Dried fruit has a lot of carbs and is not recommended for a paleo diet unless you’ve reached your desired leanness. These are certainly a delicious treat and make a great appetizer especially for entertaining or a cheat day. If you don’t have a BBQ, get one. It is seriously the best way to cook and a great excuse for eating outdoors. Otherwise you can also bake these in a toaster oven or oven.

Ingredients:
Dates Pitted
Almonds or Pistachios
Bacon – cut into thirds
Toothpicks

Here is how you make them:

1. Insert almonds or pistachios into dates
2. Wrap with bacon thirds
3. Secure with toothpick
4. BBQ on medium for 4-6 minutes rotating or until bacon is fully cooked

To bake, preheat over to 450 degrees and bake for 18 minutes rotating halfway through.

BBQ Bacon Wrapped Dates

BBQ Bacon Wrapped Dates

BBQ Bacon Wrapped Dates

20130907-133301.jpg

BBQ Bacon Wrapped Dates

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BBQ Bacon Wrapped Mushrooms {Gluten Free & Paleo Option}

The first time I had these was at a backyard family BBQ in Finland. Finland is an amazing place. Incredible architecture, the home of many famous companies, lots of beautiful people, and incredibly cold winters. I believe the winters are the reason Fins savor and enjoy their summers more than anyone else. With less than 2 hours of darkness in one day at the peak of summer and such a short summer, how could you not make the most of it? You often find groups of friends picnicking and drinking beers out in the middle of the beautiful parks in broad daylight at Midnight. It’s a great reminder to make the most of the outdoors especially for those of us who live where you can be outdoors almost all year long. You can still enjoy your pumpkin spice latte socal peeps and make the most of how lucky we are to have summertime weather well into November. It’s already into the 50’s in Helsinki. See how lucky we are!

This recipe is my version of the same ones my family made. They used Feta cheese instead of Cotija. You could also use Buratta or fresh Mozzarella. For a kick, add some sliced jalapeños with the cheese. Or, skip the cheese to make them paleo.

What you need:
Mushrooms, stems removed
Bacon cut into thirds
Cotija cheese cubed
Toothpicks

Instructions:
1. Insert cubed cheese where the stems were
2. Wrap with 1/3 slice of bacon covering the cheese
3. Secure with toothpick
4. Bbq on medium heat until bacon is cooked- approx. 4-6mins.
5. Rotate to bbq all sides

BBQ Bacon Wrapped Mushrooms Gluten Free Appetizer.jpg

BBQ Bacon Wrapped Mushrooms Guten Free Appetizer.jpg

20130905-144612.jpg

BBQ Bacon Wrapped Mushrooms Gluten Free Appetizer.jpg

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BBQ Beef and Veggie Skewers {Gluten Free and Paleo Recipe}

Another super easy, fast, healthy, paleo and gluten free meal or appetizer.

Beef and Veggie Skewers Paleo and Gluten Free

Ingredients:

1 lb Beef Sirloin Cubed
Zucchini chopped
Mushrooms
1 tsp Crushed Garlic
1 Tbsp Sesame Oil
1 Tbsp Fresh Ground Pepper

Other optional fruits and veggies:
Sweet Bell Peppers (Red, Yellow, or Orange) cut into pieces
Grape or Cherry Tomatoes
Yellow Squash
Eggplant
Onions
Pineapple

1. Place beef in bowl and mix with garlic, sesame oil, and ground pepper
2. Alternate meat and veggies on skewers leaving room at both ends
3. BBQ on medium with lid closed for 3-5 minutes rotating to cook all sides

BBQ Beef and Veggie Skewers - Easy Gluten Free and Paleo Dinner

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Watermelon, Peach, Heirloom Tomato, and Basil Salad Recipe

This salad is not only beautiful but delicious capturing so many flavors of summer in one dish. It goes great with anything from the BBQ. You could assemble it as a salad like I did or for parties you could also do skewers of all the same ingredients. Here is what you need plus fresh pepper and olive oil:

Watermelon Heirloom Tomato Basil and Peach Salad Ingredients

Here is what it looks like:

Watermelon Heirloom Tomato Basil and Peach Salad 4

Optional additions:

Feta Cheese
Ricotta Cheese
Fresh Mozzarella {thanks Jacqueline!}

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BBQ Burgers and Unique Gluten Free Buns

When I first found out I couldn’t eat gluten the food I missed the most was definitely bread. Especially warm, chewy sourdough bread. So I tried all of the gluten free bread, buns, muffins I could find between Whole Foods and Trader Joe’s. Most of it was bland, super dry, tasted like cardboard, didn’t stay together and definitely was not worth the calories. I have since started making my own gluten free bread and some awesome brazilian cheese biscuits I will definitely be sharing the recipes for. During the week it’s hard to find the time to make bread, biscuits, or anything other than a quick dinner. Sometimes you just want to fire up the grill and have a simple burger. When I make burgers I like to use some very non-traditional items for buns. Of course at In-N-Out and most restaurants, you can get your burger made protein style with a lettuce bun. Lettuce is ok if that’s the only option. But i’d rather go bunless than have hot from the burger, slimy lettuce stuck to my burger – ewe gross. So at home I use portabella mushrooms and peppers as buns. Here is how you do it.

What you need:
3 Jalapeños, diced
4 Slices of Bacon, chopped
2 Lbs. of Ground Beef
1 TBSP Fresh Ground Pepper
1 TBSP Minced Garlic
Bell Peppers, tops removed, seeded, and sliced in half
Portabella Mushrooms, stems removed

Place jalapenos, bacon Ground Beef, Garlic and Pepper and mix fully in stand mixer

Heat the BBQ to medium and place burgers and mushrooms on grill. I always do the mushrooms top down first. And, put a thumbprint in the middle of your patties so they stay more flat after they are done. Close lid for 3-4 minutes
Burgers and Shrooms on the grill

Flip burgers and mushrooms for another 3-4 minutes. Add peppers for 2 minutes per side.
Flip and add peppers 3

The peppers are sweet and crispy with lots of flavor after BBQing and WAY better than a cardboard gluten free bun.
Kristi's Plate

My new favorite gluten free bun is the portabella mushroom. I heart them. Lots of flavor and even the texture is more similar to a bun than the peppers. You can even add a slice of pepper with the burger too for more flavor.
Antonio's Plate

There you go! Two awesome super easy, super delicious alternatives to gluten free buns. Happy BBQing!

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