Chef Tryg Siverson Gets His Gluten-Free Grill On (left)

Many of you have asked for recipes from the gluten-free Chill & Grill BBQ party, with Chef Tryg’s Siverson’s BBQ Chicken Marinade (aka Bob Renner’s Chicken) and Smoking Sloe’s Pulled Chicken being the top recipe requests. I tried to get them for you, but I soon found out that most of the recipes are under lock and key. I did manage to get the recipes for the potato salad, coleslaw, and turkey meatballs. I can see your disappointed faces, but you have to admit that the meatballs were delicious and that potato salad was maybe the best tasting potato salad I’ve ever had!

I thought that you might like to know that Chef Tryg, as I like to call him, has now started teaching private gluten-free cooking classes along with Vanessa Phillips of Feel Good Foods. Chef Tryg has worked at Nobu, Spice Market, Jean Geroge Steak House, and was the executive chef at Balduccis market. He is now the leading exceutive chef of Feel Good Foods and will be launching a frozen food line in the fall. I’ll be sure to keep you posted. You can now have this dynamic duo come to your home and teach you how to cook the gluten-free equivalents of the glutenous foods you miss. Sounds like fun to me! They also want you to know that they are available to cater your next special occasion in NYC. If you are interested or if you have any questions email Chef Tryg at cheftryg@gmail.com for more information.

Here are the three recipes that I was able to come up with:

TURKEY MEATBALLS

2.5 lbs. ground turkey
1/2 lb. white onion chopped
1 oz. garlic minced (approximately 2-3 large cloves)
3 eggs
1/4 c. olive oil
4 thyme sprigs chopped
4 marjoram or oregano sprigs chopped
5 oz. potato flour
1/2 lb. potato peeled and cooked
1/4 tsp. red pepper chili flakes
salt and pepper to taste

METHOD:

First dice potato and add to cold water in a pot. Bring to a boil, reduce heat and simmer until tender. Strain potato and cool in refrigerator. Preheat oven to 350 degrees. In a small saute pan heat the oil, once hot add the onions, garlic, and red pepper chili flakes and cook until the onions are translucent then cool. In a large bowl add the ground turkey, cooled onions, and garlic, cooled potato, potato flour, eggs, and thyme or marjoram. Season with salt and pepper and mix thoroughly. At this point it should just barely stick to your hand. If very sticky add more potato flour. Once completely mixed take a small amount and cook in saute pan to check the seasoning. Roll into balls slightly larger than golf balls or whatever your desired size may be. Place balls in a baking dish, add a small amount of water to dish and bake in oven until 140 degrees with a meat thermometer or firm to the touch, which will take approximately 9-12 minutes.

POTATO SALAD
serves 4 as a small side

(I do have to say that this was some of the best potato salad I have ever eaten!)

1lb. potato peeled and cut into 1/4 inch rounds
3 oz. small-diced celery
2 oz. julienned white onion
1/4 c. mayonnaise
1 Tbs. lemon juice
2 Tbs. Dijon mustard
2 Tbs. chopped fresh parsley
salt
pepper
dash curry powder

METHOD:

Take potatoes and put into a pot. Add water to cover. Add  a dash of salt to water and boil. Cook potato until tender appoximately 10 minutes. Drain, lay out on tray and cool in refrigerator. In a clean bowl add all ingredients except salt, pepper, and curry and mix. Once potatoes are cool, add and mix gently, being careful not to break up the potatoes too much. Season with salt and pepper and a dash of curry powder. Taste and adjust seasoning.

COLESLAW

Serves 4 as a small side

1 lb. green cabbage or Napa cabbage
3 oz. julienne carrots
2 oz. julienned onions
1/2 c. canola oil
1/2 c. apple cider vinegar
1 tsp. caraway seeds
2 dashes Tabasco
salt
pepper

METHOD:

Add all ingredients together and toss to incorporate. Season well with salt and pepper. Let sit for one hour and taste again to adjust seasoning if necessary. Serve and enjoy.

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HAVE A NICE LOOONG WEEKEND! [Yes, I just "yelled" that at you.] Next week we’ll celebrate the 5th year anniversary of CeliacChicks! WHOOO HOOO! Can you believe it?!