Try this really yummy shrimp recipe using Cajun Choice seasoning. It is so good for dinner, for appetizers or just on a salad for a light lunch! Try also with yummy veggies.

Ingredients:

1 Cajun shrimp seasoning packet

Approximately 24 precooked medium sized shrimp

1/3-1/2 butter stick

1/3-1/2 lemon juiced

Directions:

Put all shrimp in a pan on a low-medium heat (if your shrimp are frozen be sure to run room temperature water over them before you cook them to be sure they are defrosted)

Add whole packet of Cajun Choice Shrimp seasoning evenly on top of the shrimp.

Cut butter into small pieces and add directly into pan.

Once butter is all melted stir shrimp, seasoning and butter all together.

Add lemon to mixture.

Stir some more to make sure lemon is all over shrimp.

Cook for about 2 more min and serve.

Serves 2 as a main course or 4 as an appetizer.

Miranda Jade

www.GlutenFreeHelp.Info

k.m.

One of my lovely readers purchased Cajun Choices Shrimp, Crab and Crawfish Boil and put her own spin on it. Take a look at what she has to say and check out the Cajun Choice review.

“I love to use my “Crab Boil” for other things besides a base for soups. I actually put it into a salt shaker and sprinkle it on top of chicken, fish, vegetables, etc.  I also like to add it to my gluten free flour when i’m breading my chicken to make chicken tenders. I like to use it in replace of salt because of the added spices, which increases the flavor to any dish.”

Miranda Jade

www.glutenfreehelp.info

Reviewing and testing Cajun Choice products was not only an educational experience in the kitchen, it was also an educational experience in the culture of Louisiana, Creoles and Cajuns.

As we tested the various spice seasonings sent to us, we pleasantly transformed the simplest of dishes into delicious meals bursting with flavors perfectly teasing our palates. We all have a new love and appreciation for Cajun/Creole fare.

Cajuns, who are direct descendants of the Acadian French of Nova Scotia (after relocating there from Normandy), eventually relocated to Louisiana after being forced to leave Nova Scotia by the British. Indigenous ingredients introduced to them by the Choctaw Indians combined with their own French flair resulted in the best of flavor combinations. Creoles on the other hand are French, Spanish, African, or Italian by heritage. Louisiana is thus quite a melting pot with the various cultural influences from the many years of immigration and purchases and sales of Louisiana.

I have found through Cajun Choices seasoning packs a true blend of the best of both worlds – known as “Louisiana cooking.”

We used the Blackened Seasoning on a variety of dishes of fish, chicken and beef. The most unique property to this spice was its ability to make each fish dish taste different. No two dishes tasted even remotely alike, despite using the same spice. The oils picked up the spices and evoked their own flavors. Amazing and delicious. This was one of our favorite spices! Try it even on eggs!

The Cajun Shrimp seasoning was a whole new surprise. Shrimp, scallops and burgers never tasted so good. We again took a simple seasoning mix and played with it in a variety of ways only to be pleasantly surprised with each dish.

The Creole Seasoning has a kick! This is truly a spicier, hotter flavor and perfect for anyone wanting a bit more “bite” in their meal or dish. It is incredible added to our Sorgum Popcorn and our Red Pepper Soup that we came up with.

They have a Jambalaya Mix which converts your sausage and chicken into a dish that tastes as if you’re sitting right there on the Mississippi River.

Last but not least, we enjoyed Cajun’s Choice Shrimp, Crab and Crawfish Boil. We followed the directions, adding corn on the cob, smoked sausage and potatoes. It was the easiest one-step boiling meal with a rewarding flavor for so little effort.

Cajun’s Choice was founded in 1985 out of a desire to devise genuine Cajun flavors addressing the misconception that Cajun is only “hot.” Blending the right ingredients in the exact proper rations, without overpowering our taste buds, the small team at Cajun’s Choice have enabled us at home to enjoy one of America’s favorite regional cuisines, gluten-free and true to taste.

We love all the products we tested and will keep these spices as staples in our kitchen from now on.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

INGREDIENTS

1 1lb. skinless halibut fillet, diced in ½-in. pieces

¾ c fresh lime juice

¼ c orange juice

1 habanera pepper seeded and minced

1 naval orange, peel and section

Salt and pepper

DIRECTIONS

1. Place halibut, juices, and habanera in a bowl. Cover and refrigerate about 2-3 hours.

2. Strain liquid and toss with orange sections.

3. Add salt and pepper to taste

[The following AllergyEats Blog post was written by Adrienne Walkowiak]

Legal Sea Foods, a popular restaurant chain, gets high praise when it comes to serving food-allergic guests.  For years, their restaurants have been doing all the right things – training their staff, implementing specific allergy protocols and offering a gluten-free menu.  According to Corporate Chef Jeff Tenner, accommodating food allergies has become an integral part of their corporate culture.  This is not mere talk – Legal Sea Foods has a chainwide AllergyEats allergy-friendliness rating of 4.6 out of 5!

The Legal Sea Foods team could be considered progressive, as they’ve been providing food allergy options, including a gluten-free menu, for years – long before many other restaurants implemented these procedures and special menus.  They have an ongoing commitment to careful food allergy protocols at every level and at every one of their 30 locations.

The food allergy process starts at the table with the service staff, who are “aware and inquisitive,” engaging guests in dialogue when taking their order.  If guests have a special request or request a substitution, the server asks if the guest has food preferences or a food allergy.

In the case of a food allergy (or allergies), the order gets flagged.  There’s an “allergy key” in the restaurants’ electronic system, which prints allergy information in bold red letters at the top of the diner’s ticket.

As part of their food allergy protocol, the food allergic diner’s plate is lined with an additional plate beneath it, as a physical reminder that this meal is being prepared for a food allergic guest.

In the kitchen, the chefs and staff use clean surfaces, new cutting boards, sanitized knives and even new pairs of gloves when preparing the special meal, to prevent cross-contamination.  They use clean, sanitized pans for every meal prepared for a food allergic guest, and even have separate fryers for people with nut allergies and gluten intolerances.

“We’ve had a gluten-free menu for five years, and we’ve created a following because of that.  We make sure that people who are on a gluten-free diet can still enjoy interesting foods, such as gluten-free rolls and croutons, and we can fry gluten-free food, using chickpea flour or cornmeal,” Tenner continued.

A manager is always alerted to a food allergy at the beginning of the process, and is responsible for bringing the meal to the food allergic guest.

“People’s allergies are all different levels – some people are deathly allergic,” Chef Tenner explained.  “We’re not a nut free or shellfish free environment, and we take great care to elevate the dialogue with food allergic guests to effectively communicate with them.”

The restaurants’ staff members – including managers and servers – receive extensive allergy protocol training as part of their orientation when they start with the company.   Additionally, staff members are provided with tools, such as detailed ingredient lists for every item on the menu, to help them accommodate food allergic diners.

“Our servers are provided with pocket guides that break down the menu into different sections and highlight allergens.  They all have easy access to ingredient guides for things we produce in-house and things we buy from outside vendors, and we encourage our servers to share our ingredient lists with guests,” Tenner explained.

The company only works with vendors that provide detailed ingredient lists, explaining that they can’t sell or serve a product unless they know exactly what’s in it.

The Boston-based company also keeps up with the changing food allergy legislation in Massachusetts, which is the first state in the nation to implement regulations around food allergies and restaurants.  One of the first pieces of legislation, which has recently gone into effect, requires disclaimers on menus, asking guests to notify their server of any food allergies.  Legal Sea Foods already had a similar disclaimer on their menus before required by law to do so, but recently altered the language slightly per the new Massachusetts guidelines.

The second piece of legislation takes effect in February 2011, calling for increased protocol training around food allergies. The Legal Sea Foods team, which already has strict training protocols in place, are embracing this new online allergy training, which will be enforced by the Massachusetts Department of Health.

When asked about whether restaurants are moving towards a “food allergy trend,” Tenner explained that there’s a wide discrepancy among restaurants.  Some are sincerely concerned about the health and safety of their guests and are very willing to accommodate food-allergic diners, while others are less concerned about food allergy issues.

“Some restaurant owners are keenly aware that they’re in business to make money, and if they ostracize a certain segment of the population, that will impact their bottom line,” Tenner said.  “Others don’t look at it that way.  They think there are enough people without food allergies to keep them in business.”

Tenner has found that people with food allergies in their own families are far more aware and conscientious about the issue.  For instance, well-known chef and television personality Ming Tsai’s son has food allergies, which makes Chef Tsai much more sympathetic around this issue in his own restaurants.  He’s also a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies.

“Ming is very concerned about food allergies and is a big Legal Sea Foods fan because he knows he can bring his son into the restaurant and we can accommodate his special requirements,” Tenner added.  [Paul's note: I can confirm first-hand that Ming is a fan of "Legal's".]

At Legal Sea Foods, food allergy protocols are consistent among their 30 restaurants.

“It’s been part of our culture for so long,” Tenner explained.  “Of all the things we do well, this is one of the biggies.  It’s become a way of life for us.”

For more information about Legal Sea Foods, including restaurant locations, please visit www.legalseafoods.com.

You can read part one of this article here.

Tina Turbin

www.GlutenFreeHelp.info

Gluten Free Marsala Sauce

¼ cup RC Shallots in Oil

4 oz. sliced fresh mushrooms

1 cup sweet Marsala wine

1½ tsp. RC Reserve Collection Beef Base

16 oz. cold water

4 Tbsp. RC Instant Food Thickener

1 Tbsp. chopped fresh parsley

(yield – 16 oz.)

Sauté RC Shallots in Oil & mushrooms together until mushrooms for 5-6 minutes. Add Marsala wine and reduce mixture by 1/3 volume. Make slurry with RC Reserve Collection Beef Base & cold water and add to mixture with RC Instant Food Thickener, simmer for 5 minutes and finish with chopped fresh parsley.

Gluten Free Chicken Française Sauce

2 oz. salted butter

4 oz. RC Chopped Shallots in Oil

2 oz. RC Chopped Garlic in Oil

8 oz. white wine

1½ tsp. RC Reserve Collection Chicken Base

16 oz. cold water

4 Tbsp. RC Instant Food Thickener

juice of 1 lemon

salt & white pepper to taste

1 Tbsp. chopped fresh parsley

2 Tbsp. salted butter

(yield – 1 pint)

In a sauce pan melt butter and sauté RC Chopped Shallots in Oil & RC Chopped Garlic in Oil until fragrant but do not brown. Deglaze with white wine & reduce slightly. Make a slurry with RC Reserve Collection Chicken Base, cold water, RC Instant Food Thickener and lemon juice then add to pan. Simmer sauce for 5 minutes and season with salt & white pepper, finish with chopped fresh parsley & additional 2 Tbsp. butter.

Gluten Free Dill Sauce

2 oz. salted butter

4 oz. RC Chopped Shallots in Oil

8 oz. white wine

2tsp. RC Reserve Collection Vegetable Base

16 oz. water

4 Tbsp. RC Instant Food Thickener

¼ cup RC Dill Sauce

salt & white pepper to taste

(yield – 16 oz.)

Melt butter in a sauce pan and sauté RC Chopped Shallots in Oil for 3-4 minutes. Add white wine and reduce volume by 1/3. Make a slurry with RC Reserve Collection Vegetable Base, water and RC Instant Food Thickener then add to sauce pan with     RC Dill Sauce. Season with salt & white pepper& finish with fresh dill sprigs.

Anthony Todaro, CEC
Corporate Executive Chef
RC Fine Foods

RC Fine Foods is broadly known for their superior-quality products since 1977. They sit on the shelves of many of the finest restaurants, spas, hotels, and cruise ships. Recognizing the needs of the gluten-free community they now have at least many products which I tested along with my field testers and staff. The quality is superb and taste the taste is like “homemade.”

The GF chicken base assisted me in making the most delicious “homemade” chicken soup. Every single person said it was the best chicken soup they had ever had. The flavor was clear and true to taste. With all-fresh and preservative-free ingredients, I can see why.

I then took this same base and added the GF thickener and created a sauce per the Chef’s suggestions and added sautéed mushrooms. I served it over sliced chicken breast. Wow! I was able to make a superb and fine restaurant style in flavor, Chicken Francaise Sauce.

In addition to this, I added more thickener. Now I had myself gravy which we served over GF biscuits. These products are so adaptable I was getting the idea now how the restaurant cruise ship chefs feel; the products are versatile, enabling any cook or chef to create limitless possibilities supplied with basics from RC Fine Foods.

I have not even hinted on the beef base, which only opened my repertoire of sauces even more. I must mention that Cook’s Illustrated Magazine/America’s test Kitchen seems to agree, as this item alone was one of their 40 Top-Rated  Brands in the Essential Pantry!

If you are in the mood for an elegant display of coulis on your plate, RC Fine Foods has developed the gluten-free line to suit our very needs. With a variety of flavors to test, we were all amazed at how versatile one bottle lends itself. Besides creating aesthetically pleasing plates, we used the same bottle for Dessert Sushi, Cold Cantaloupe and Mango Soup, Mango Salsa. The potentials with these products are literally limitless and rewarding for any cook or chef.

They are a family-run business, have grown to have their own 48,000-square-foot facility in New Jersey as their headquarters and have over 250 items. They offer recipe ideas on their website and kitchen tips to their larger accounts. They have increased their gluten-free product line as well as help support the awareness of celiac disease by offering more to their many accounts—the many chefs running these hotels, spas, restaurants, and cruise ships. In the meantime, I’m content having what’s available.

Anthony Todaro, CEC informed me they do not test their foods or guarantee their coulis mixes or RC Reserve Collection Bases to be gluten free. He said their lab does have gluten and are segregated by allergen in their warehouse. I can only say that two of us are EXTREMELY sensitive celiacs. We had no reaction the Bases at all. The two of us with the greatest sensitivities did not taste the coulis.

Click here to view the embedded video.

You can order many GF products at RC Fine Food GF products at the website, www.redibase.com. Please read more for yourself at their site, www.RCfinefoods.com and if you have any specific questions feel free to ask for Chef Anthony Todaro.

Note: A very little goes a long way as it is quite concentrated. Save money, and have the flavor of a fine restaurant without the preservatives, in your very home! You will be very happy.

Tina Turbin
www.GlutenFreeHelp.info.

Someone near and dear to my heart sent me this recipe, and I just HAD to share it with you! Thank you Sofi Gil. I know you learned this in your cooking school while in Los Angeles. Thanks for sharing it.

INGREDIENTS

2-4 filets of sole (or other lean fish)

¼ cup shallots, chopped

1-2 tbsp cilantro, finely chopped

¼ cup white wine

¼ cup water

1-2 oz. ginger-lime butter (see recipe below)

DIRECTIONS ( for main dish)

1. Sprinkle the shallots over the bottom of a sauté pan. Add the wine and water. Add the filets and season with salt and pepper.

2. Cover the pan with foil or parchment paper. Place pan on high heat until the piqued comes to a simmer. Immediately lower the heat, maintaining a simmer and poach the fish for 2-5 minutes, or until the fish is done.

3. When the fish is cooked, remove from the pan and keep the fish warm.

4. Bring the liquid in the pan to a boil and reduce until it is syrupy and 1-2 tbsp remains in the pan.

5. Remove the pan from the heat and whisk the butter into the liquid. Add chopped cilantro. Adjust seasonings, pour sauce over fish and serve. Garnish with cilantro.

Ginger-Lime Butter:

INGREDIENTS

4 tbsp butter, unsalted and room temperature

2 tbsp (1 lime) of lime zest, grated

1 tsp ginger, grated

½ tsp salt

pepper, to taste

DIRECTIONS ( for butter)

Combine all the ingredients and stir until smooth. Refrigerate until firm, about 1 hour (optional).

Sofi Gil

Tina Turbin

Grill this outdoors for a delicious gluten-free summer entrée that’s sure to impress your guests! I like to pare this dish with some homemade gluten-free carrot cake. It is easy and fast to make and you can make it without the cabbage recipe.

Prep time: about 15 mins

Marinate time: 1 hour

Cooking time: 15 mins

INGREDIENTS- GINGER-LIME MARINADE

3 tbsp each fresh lime juice and gluten-free Asian fish sauce

2 stalks fresh lemongrass, the bottom third yummy part only, sliced

2 tbsp light brown sugar, (or 3TBL amber agave with a tsp. of molasses)

1  tbsp each peeled chopped fresh ginger and olive oil

1 large jalapeño chile, sliced ( optional if you do not like spicy)

1 shallot, sliced ( you may use a small onion if you are doing this on a whim and no shallots at hand)

2 garlic cloves, coarsely chopped

4 (6-oz.) ¾-in thick basa, swai, or  domestic catfish filletshalved lengthwise

Olive oil for brushing on the fish

INGREDIENTS- THE YUMMY CABBAGE SLAW

6 cups finely shredded savoy or napa cabbage

1 small seedless cucumber, cut into julienne strips

1 small orange bell pepper, cut into TINY julienne strips

2 tbsp seasoned rice vinegar

½ tsp coarse sea salt

¼ c fresh mint leaves

8 (12-in) bamboo skewers, about a 1/2-in wide

DIRECTIONS

1. Ginger-lime marinade: Process all marinade ingredients in a food processor until pureed. Reserve 1/3 c for savoy cabbage slaw. Pour remaining marinade into a large food-storage bag and add catfish fillets. Close bag and turn to coat. Refrigerate 1 to 2 hours, turning bag once or twice.

2. Slaw: Place the reserved 1/3 c marinade in a large bowl. Add cabbage, cucumber, bell pepper, vinegar, and salt. Toss. Refrigerate 1 hour, tossing occasionally to combine.

3. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove fillets from marinade. Wipe excess marinade form fillets with a paper towel. Brush skewers with olive oil, then carefully thread lengthwise through fillets. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill skewers over direct heat until you can turn them without sticking, 3 to 4 minutes. Grill 4 minutes more or until barely opaque in the thickest parts. Toss mint into slaw and serve with Thai catfish skewers.

This is an adaptation of a recipe I read in a magazine and unfortunately I do not recall which one as I tire it out of the book in my pile of “try these out one day” recipes. I altered it somewhat to ensure it is GF and sugar-free and can be spicy-free, yet it defeats the purpose.

Tina Turbin

www.GlutenFreeHelp.info

If you have ever looked for a good gluten-free recipe for the perfect coating for your fish, shrimp,chicken, onion rings, potatoes,vegatables and you’ve settled for less, you are not alone. Finally, I have tested a product that is so far superior to any recipe or ready made”mix’ I’ve come across and so versatile that it can be used as a mix for meatloaves and to enhance the flavor of rice, stews, soups and much more—Dakota Lakes Gourmet Coating.

With my staff, I tested numerous recipes with this “spice blend,” and they all came out delicious. The fried and baked fish came out like the delicious fish I used to have in London. Our baked chicken came out better than intended. The onion rings were perfectly seasoned as well as our meatloaf.

According to president and owner Darold Walls, the Gourmet Coating is gluten-free and manufactured in the well-known packing plant in Seattle, Ener-G Foods, ensuring no cross-contamination or “poisoning.” Prior to each packing, the spice blend is tested at the Food Allergy Research Lab at the University of Nebraska. The Gourmet Coating is the perfect blend of flour, savory spices, and herbs for use in many dishes and meal options. It is convenient and very well-priced to serve the GF community.

Click here to view the embedded video.

Many children, especially autistic children, have to give up chicken nuggets. Luckily this product is the perfect substitute for this beloved kid’s dish, whether fried or baked.

I still can not believe the flavor of my various fishes as well as chicken dishes. I even added a 1/2 tsp. to scrambled eggs and the guests were raving. I am still amazed at how each dish I made tasted absolutely different but yet we are using the same seasoned mix- Dakota Lakes!

The box comes with many recipe suggestions as well as their websites, but any creative cook with an imagination can come up with many more ideas. The flavor is outstanding!

This food company is given a thumbs up and is HIGHLY recommended by me.

Please be sure and check out more recipes on this site as well as at http://www.dakota-lakes.com. Thank you Darold!

Tina Turbin
www.GlutenFreeHelp.info