From Gluten Free Gigi's dairy free, soy free, nut free recipe box:

My next big gluten free adventure away from home begins tomorrow!

I’ll be out of my kitchen and on the road spending several days attending a special conference to learn the latest on gluten free living from the top researchers, dietitians, and authors. It's the 37th Annual Gluten Intolerance Group Education Conference.

Of course, I’ll be seeking great-tasting, healthy gluten free meals along the way...

The prospect of traveling and finding places to eat gluten free may be daunting for you. It was for me after I first learned I needed to be gluten free.

Over time, though, I've found easy ways to do it. I'll be sharing those with you more and more on my website. Since starting my blog a year ago, I've already reviewed a few local restaurants and provided some pointers. (By the way, I can't believe I'm already almost upon my one-year blogaversary... we'll have to do something special for it!)

Now I'm starting to review other locations and destinations near and far... and how I go about doing it gluten free. In fact, I'm in the process of putting together a special report about a MAJOR destination for you. I'm doing my research while I'm on this trip...

With all the travel preparation for the conference and my special report, I’ve kept my meal planning even more simple than usual this week! 

...On to Our CC&C Gluten Free Grand Finale!
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I don’t think I’ve ever had anyone besides me make a meal before I post it.  Until now.

I wanted to grill-up some seafood for you this week and visited the market for inspiration. 

Somewhere between the Dover Sole and the Mahi Mahi, I zoned out considering possibilities from the sea.  I would have lost my spot in line were it not for... Dale.  The gentleman - so rare these days! - realized I was off in la-la land. "Um, excuse me, I think it's your turn."


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I love taking somewhat unrelated ingredients and pairing them up for a taste adventure, especially when it comes to sauces and glazes for meat or veggies on the grill. Red plum jam is one of my favorites to use – lots of sweetness with a mild plum flavor that works well with chicken, lean pork, or seafood when paired with a few complementary (and spicier!) ingredients. This recipe makes an adequate amount of glaze for 4 to 6 chicken breasts or thighs, with a bit to serve on the side; however, if you find yourself in need of more, the recipes doubles (and triples) easily. Store extras tightly covered in a glass jar for up to 1 month. Enjoy!

1/3 c. red plum jam
3 t.  Williamson Bros. Hot Sauce, yes, it does make a difference!)
1 ½ t. good quality light olive oil
Juice of 1 sweet orange
2 T. cilantro, finely minced
2 cloves garlic, roasted and crushed to a paste consistency
½ t. red pepper flakes
¼ t. freshly ground black pepper
¼ t. coarse sea salt

In a glass microwave safe bowl, combine jam, hot sauce, and olive oil. Stir until jam begins to break down and mixture is somewhat smooth. Add orange juice and remaining ingredients, stirring to combine. Heat glaze on high power in the microwave for 2 minutes, stirring half-way through cooking time. 

Spoon half of mixture over meat prior to grilling and marinate meat for at least 2 hours for a more intense flavor. Use remaining glaze to brush over meat in the last few minutes on the grill. Remember to use safe handling practices to avoid cross-contamination – discard marinade; do not use utensils that have come in contact with raw meat on cooked meat or in sauce; if you plan to reserve some sauce for the table, take it out first and cover until ready to use so that it never comes in contact with uncooked meat or contaminated utensils.
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This is an awesome recipe that I keep on hand for summer weekend meals. It is obviously not vegan, and it uses corn; however, it is gluten-dairy-egg-free, BUT keep in mind if you use cabbage slaw, the mayo has eggs unless you purchase the vegan variety. And watch out for soy! If you’re like me, you’ve given up the mayo thing all-together.

Serves 6-8

For Corn Avocado Salsa:
A “heavy handful” (maybe ½ c. rough chopped and loose) of each: fresh dill, cilantro, parsley
12 large basil leaves
¼ c. sweet onion, chopped
1 T. chopped jalapeno pepper
2 T. olive oil
Juice of 1 lime, divided in half
¼ t. sea salt
1 ear fresh white corn, cut off cob
1 avocado, cut into small cubes

Process (food processor or blender) herbs, onion, pepper, olive oil, juice from ½ lime, and sea salt until well blended, but not perfectly smooth. Transfer this mixture to a glass serving bowl and add corn, avocado, and remaining lime juice. Stir and refrigerate until ready to use. 

For fish:
1 lb. white fish filet like mahi mahi or cod, I’ve even used the extra-firm Wahoo; use whatever you like as long as it will hold up to grilling (in other words, this is not a recipe for Dover sole and the like)
Juice of 1 lemon
2 T. olive oil
½ t. red pepper flakes
¼ t. cumin (adjust to taste)
¼ t. sea salt

Shredded cabbage slaw of your choice, optional

8 Corn tortillas (I use the smaller ones and don’t over stuff them; you can adjust this to your personal preference)

Extra fresh chopped cilantro, lime wedges, and tomato wedges for garnish

 Prepare Corn Avocado Salsa and refrigerate until ready to use.

Whisk oil, lemon juice, pepper flakes, cumin, and salt together in a shallow glass dish. Add fish, turn once, and marinate for 15 minutes. While fish marinate, heat grill to medium-high heat. 
 
Place fish on grill and grill for approximately 5 minutes per side, depending upon the thickness of the filets. Cook until fish flakes when picked with a fork. Watch carefully so as not to overcook. 

Place the fish on a clean plate and tent with foil while you grill the tortillas for a few seconds on each side, until warm. Remove tortillas from grill. Flake fish and divide it evenly among the tortillas. Top with cabbage, if using, and a generous amount of the corn avocado salsa. Serve with wedges of lime, a sprinkling of cilantro, and tomato wedges. Enjoy!

 
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Naturally Gluten Free Mustard Glaze for Grilled Beef or Bison
1/4 c. whole grain mustard
2 T. Dijon mustard
2 cloves garlic, finely chopped
2 T. orange juice
1 T. brown sugar
1 T. very finely chopped fresh rosemary
1/4 t. sea salt
1/4 t. freshly ground black pepper
1 ½ to 2 lbs. beef or bison tenderloin
Long wooden skewers (approximately 12)
         In a small glass bowl, whisk together the above ingredients. Cover and allow to stand at room temperature for ½ to 4 hours before using. 
        I find that this glaze works well with beef or bison tenderloin cut into strips that are approximately 3x1-inches. 
       Skewer 2 pieces of meat end-to-end onto each wooden skewer that has been soaked for at least ½ hour in cold water. Place the meat skewers into a 9x13 glass baking dish. 
      Pour half of the glaze over the skewers, turning to coat the meat well; allow meat to marinate while you heat your grill to high. 
     Grill skewers for 5-7 minutes, turning once, and brushing with the remaining glaze, until meat appears done and edges are slightly crisp, but not burned (remember, the glaze has sugar, so it could easily go from perfection to burnt in short order!).     
    When skewers are done, transfer to a serving tray and enjoy hot off the grill or at room temperature.
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