Wednesday, June 10, 2009

Go Ahead Honey...It's Gluten Free: Beefcake with Jalapeno Remoulade

Go Ahead Honey... It's Gluten Free is a monthly event with a different host and a different theme each month, but always gluten free. Recipes are submitted by anyone who wants to participate. It was started by Naomi of Straight into Bed Cakefree and Dried! and this month it is being hosted by Carol of Simply Gluten-Free. The theme: Manly Food, in the spirit of Father's Day (and some thing she's got for Hugh Jackman). The first thing that came to mind is this Remoulade, which is great on anything grilled. I wasn't sure what pair it with, and keep with the theme (which is Hugh Jackman). Beefcake, seemed an appropriate name, but how would I make one? So I looked to the men in my life for inspiration. My husband, Eddie, was a butcher for 16 years and makes the best darn steaks in Texas. My little man, G, loves steak, it's one of the few things he'll eat, and I mean one of the very few. We're not sure if he's exercising his right to be autistic or just has expensive taste. So steak it is. Since it gets minced and turned into a cake, you can use the cheaper cuts. The next time you're grilling, throw a couple cheap steaks on, and then make this recipe the next night.

Beefcake (SCD)

1 lb Steak, grilled (Sirloin is a good choice)
1 Red Bell Pepper, chopped
1/2 Onion, chopped
1 TBSP Olive Oil
1/2 cup Green Onions, finely chopped
1/2 cup Mayonnaise (For SCD use Homemade)
1 Egg
2 tsp. Lime Juice
2 tsp. Chili Powder
1/2 tsp. Salt
1/2 teas. Pepper

Shred steak in a food processor. In a skillet, saute
bell pepper and onion in oil until tender and then let cool. In a large bowl, combine steak, bell pepper mix and other ingredients. Form into patties and place in a skillet or on a baking sheet. There are two ways you can cook these. You can fry them in a non-stick skillet or place them on a cookie sheet and broil them. Cook both sides until browned. Serve with Jalapeno Remoulade.

Jalapeno Remoulade (SCD)

If Jalapenos are too hot for you, use a Poblano pepper and you have a Green Chile Remoulade.

1-3 Jalapenos
1/2 cup Green Onions
1/2 cup Parsely
1/2 cup Cilantro
1 small Tomato
2 TBSP Lime Juice
2 teas. Chili Powder
3/4 cup Mayonnaise (or more to taste, for SCD use homemade)

You can make this the day before. Cut the top off of each pepper and then cut a slit down the side. Carefully unroll the pepper and scrape out the seeds (you may want to use cheap latex gloves if you're putzy like me, they can burn your skin). Place peppers, skin side up in a shallow pan and broil just until skin blisters. Let them cool and then peel off the clear part of the skin. Put them in a food processor with the other ingredients and pulse a few times. Serve chilled.


  1. Fellow gluten free blogger,

    I'm staring a carnival blog as a one-stop shopping place for gluten free information. A blog carnival is like a magazine of articles that gets published on a schedule. Every 3 months (I hope it catches on so that we can do this more often – at least monthly), bloggers submit an article related to the GF lifestyle from their blog. The submission will be combined with all others onto 1 carnival page, which will include links to each participant’s article on their own blog (so you retain the rights to the post, and your trademarks stay intact). We can all take turns being the host blogger (if you are interested in hosting, let me know!). We hope that we can all learn from each other and introduce our readers to other gluten free sites out there.
    If you’d like to see a sample carnival, check out

    Joining the community of contributors is a great way to get more readers to your blog. It's easy to do. Just follow the below link and fill in the quick form linking one of your best blog posts to the carnival page. Topic areas will include recipes, tips, research, advice/support, etc. Your post will be posted along with contributions from other GF bloggers.

    The deadline for the next carnival is July 25, 2009. Be sure to let your readers know about the first carnival. It'll be posted on August 1st at

    Looking forward to reading your post,

  2. I found you via Go Ahead Honey, It's Gluten Free! and I so appreciate your blog. I have been sugar & gluten free for 6 years and there is quite a learning curve. I love your recipes and am looking forward to visiting again.

  3. Made this last night... YUM! So good, and the remoulade would be amazing with a hearty fish too, like chilean sea bass. Can't wait to try it out!

  4. Thanks Carrie. I use this sauce with crab cakes. I think it would go well with many types of seafood.