Archive for the ‘Dinner’ Category

Gluten Free Atlanta: A preview

June 10, 2009

We all know that Outback Steakhouse is pretty friendly to the GF community.  But have you heard legend of the soon-to-be-famous-if-not-already Outback Steakhouse in Roswell, GA?


That’s a gluten free Bloomin’ Onion, people.  And you better believe I ate it.

Update 6/18/08:  This week marks the one year anniversary of the GF Bloomin’ Onion, according to Ginger.


Mmm… GF Hot Dogs

May 20, 2009

Alison at Sure Foods Living posted a list of gluten free and dairy free hot dogs.  I am reposting as a thanks for compiling the list.  I appreciate the work!

And now I’m hungry.

Lone Star Steakhouse (and intolerance confusion)

May 12, 2009

Today we’re headed out to Michigan for the second of three weddings we are attending in May. This will be my second traveling adventure as a celiac.  This is great, because although the wedding is for a friend of The Husband, I grew up in Michigan and will have the opportunity to see family and a bunch of old friends.

I’m meeting up with my kid brother for dinner tomorrow night, and we decided on Lone Star Steakhouse.  It was between that and Chili’s, but after reading about Gluten Free Gluttony’s bad experience at Chili’s, I opted for the former.  Lone Star seems to have it going on in terms of celiac awareness.  They even have a gluten free page and menu.  But looking closer at the menu, it’s not really a gluten free menu.  They just tell you to order from their regular menu, but to ask to make everything plain plain plain.  They even tell you to order the baked potato with no butter, sour cream or bacon.

Which brings me to a question, because this reminds me of a situation I had when eating out at Pizzeria Uno’s the other day:  Do people often confuse dairy intolerance for gluten intolerance?

For example, after getting my gluten free pizza at Uno’s, I asked if I could have some Parmesan cheese for the top of it, asking the waiter if it was “safe”, e.g., making sure the cheese didn’t have any wheat starch added to prevent the grated cheese from caking.  He came back to the table with the manager, and both said, “well, it has pasteurized milk, so it’s probably best not to try it”.  Now I see Lone Star telling celiacs not to put butter and sour cream on their baked potatoes.  Does this happen often, or am I making a bad generalization based off of two experiences?  I know that celiacs tend to also have lactose intolerances, but not all of us do.  And seriously, if I can’t have fries, you better believe I’m gonna stack that potato with as many fatty things as humanly possible.

More tales from the road coming soon!

GF Recipe: Blackened Shrimp with Mashed Sweet Potatoes and Andouille Cream

May 7, 2009

Along with the results of my biopsy confirming celiac, blood tests showed that my Vitamin A levels were borderline low. Possible pesky malabsorption? To boost my Vitamin A, the doctor suggested I eat orange things like sweet potatoes.  Hence the recipe I’m about to share with you.

As most celiacs probably know, and as I’m finding out, grocery shopping has become a big pain in the ass, something I shall blog about sometime in the near future. Nonetheless, I found this yummy (gluten free!) recipe, which pleased both my need for Vitamin A and my husband, who is a New Orleans native.  Enjoy!

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Cream (via Big Oven’s iPhone app):

Mashed Sweet Potatoes:

Andouille Cream:



For the sweet potatoes:

In a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.

For the andouille cream:

In a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.

For the shrimp:

Dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.

For the presentation:

Spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.