Unlock summer’s sizzle with gluten-free, dairy-free marinades, rubs and sauces.
Here’s my idea of warm-weather entertaining: My guests relaxing on the patio, sipping chilled wine as the sun sinks low in the summer sky. Dinner is on the grill. The evening is surrounded by succulent smells wafting from the barbecue and all feels right with the world.
Barbecuing is one of my favorite activities. If it weren’t for the chilly bluster of Connecticut winters where I live, I would grill all year long.
This delectable way of cooking originated in Europe as a method of preserving meats and it has evolved into part of the American lifestyle. We barbecue for birthday get-togethers, outdoor weddings, tailgate parties and to celebrate beautiful, sunny days with friends.
As a professional chef, I find that many of my customers gravitate toward the tasty barbecue items on a restaurant menu, often preferring these deep, smoky meat flavors over fancy French cuisine.
Grilling is the perfect way to meet the special dietary needs of people who are food allergic or sensitive. Fresh meat, fish, vegetables, fruit and potatoes are all naturally free of gluten, dairy, nuts, eggs and soy. And it’s easy to make flavorful sauces and marinades that are gluten free and allergy friendly, ensuring scrumptious meals that are safe for almost everyone.
Summertime is the ideal season for grilling, not only because the weather is warm but because of the abundance of local produce. The grill adds a slightly smoky flavor to zucchini, eggplant, asparagus, peppers, squash and any other vegetables fit to skewer. It sweetly caramelizes ripe fruit, transforming any ho-hum peach, plum or pineapple into a luscious dessert.
Flavorful and Healthy
SERVES 6 TO 8.
This good-for-you appetizer comes straight from the garden. A drizzle of white balsamic vinegar wakes up the taste so even those who are veggie-reluctant will ask for more.
Each serving contains 358 calories, 28g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 866mg sodium, 30g carbohydrate, 14g fiber, 6g protein.
SERVES 4 TO 6.
Grilling fresh corn in its husk steams the kernels, charring them ever so slightly. This sweet and tangy side dish is perfect for a backyard picnic or dinner party.
Each ear of corn with 1 tablespoon butter contains 231 calories, 13g total fat, 7g saturated fat, 0g trans fat, 30mg cholesterol, 26mg sodium, 30g carbohydrate, 4g fiber, 5g protein.
This recipe is for those who love barbecue but don’t like sticky fingers. It can be enjoyed with a knife and fork.
Each chicken breast contains 275 calories, 15g total fat, 2g saturated fat, 0g trans fat, 68mg cholesterol, 550mg sodium, 4g carbohydrate, 0g fiber, 28g protein.
MAKES FOUR 6-INCH PIZZAS.
Grilled pizza is a family favorite. The trick is using extremely hot, well-oiled grates to keep the dough from sticking. Once the crust is grilled, brush it with olive oil and sprinkle it with chopped tomatoes, oregano, garlic cloves and fresh basil leaves. Shut the lid and you’ll have a delicious pizza within minutes.
Each pizza contains 503 calories, 12g total fat, 2g saturated fat, 0g trans fat, 53mg cholesterol, 170mg sodium, 90g carbohydrate, 6g fiber, 9g protein.
Sweet and Sensational
We don’t usually associate dessert with the grill–but why not? Serve this recipe over a scoop of vanilla ice cream or a dairy-free substitute.
Each serving contains 326 calories, 8g total fat, 5g saturated fat, 0g trans fat, 29mg cholesterol, 57mg sodium, 63g carbohydrate, 3g fiber, 4g protein.
SERVES 6 TO 8.
The key to juicy, melt-in-your-mouth ribs is to cook them slowly at a low temperature, allowing the dry rub to tenderize the meat. After coating the ribs with rub, refrigerate them overnight to let the flavors settle in. Then roast the ribs in a 200-degree oven for four hours and finish them on the grill.
Each serving with 1 tablespoon Plum Sauce contains 527 calories, 17g total fat, 6g saturated fat, 0g trans fat, 190mg cholesterol, 825mg sodium, 15g carbohydrate, 1g fiber, 75g protein.
Rob Landolphi is a chef and an expert on cooking gluten free. He is also the author of the Gluten Free Every Day Cookbook.