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.
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)
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.
1/2 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.