My name is Amy Rota-Poulin and I am here to share my love of cooking with you. Although there is one catch…every recipe I share with you will be pure gluten free goodness.
Here is a little bit about me: I grew up in a small community nestled in the Adirondack Mountains on the east shore of Lake George New York. It was great to grow up swimming, hiking, fishing, and loving every minute of all the family activities the Adirondacks have to offer. When I was young, I would watch my parents prepare many meals for friends and family. I learned quickly that good food brings people together and that great meals become great memories.
When my husband Pierre was diagnosed with a severe intolerance to gluten, I began extensive research of food ingredients, Celiac Disease, and other gluten intolerances. It became my mission to cook all of Pierre’s favorite dishes gluten free, without sacrificing taste or nutrition. Now, I love to share my passion for cooking delicious, easy, healthy meals that all just so happen to be gluten free with you!
Here is one of my favorite recipes that my husband and I created together. It is called “Coyote Hungry Ribs” because they are so good they make you “Coyote Hungry.” This is also the recipe that we handed out this past weekend at The Grand Tasting Presented by ShopRite at the Food Network’s New York City Wine & Food Festival. All I have to say is, they went quick and we ran out of the recipe cards.
Coyote Hungry Ribs
5 Large Short Ribs (cut lengthwise, not cut in half)
2 Large sweet onions, finely chopped
5 cloves of garlic, peeled
1 cup of San-J Gluten Free Teriyaki Sauce *available at select ShopRite stores
1/4 cup of San-J Gluten Free Tamari Sauce *available at select ShopRite stores
Ground sea salt, ground pepper and garlic powder to taste
Season ribs on all sides with freshly ground sea salt, ground pepper, and garlic powder. Chop onions, and peel the garlic cloves. Place onions and garlic cloves into a crock pot. Place ribs in an even layer on top of the onions and garlic. Pour the San-J Gluten Free Teriyaki Sauce and Gluten Free Tamari Sauce over the ribs. Fill crock pot with water until the liquid is even with the ribs. Cook in the crock pot on high for 5 hours or 8 hours on low. Remove ribs from crock pot, place on platter.
To make the gravy: After the ribs have cooked and are on the serving dish: In a sauce pot on medium high heat add 4-5 cups of the juices from the crock pot. add 2 tablespoons brown rice flour and 1 tablespoon potato starch to 1/4 cup of cold water, mix until incorporated. While whisking add mixture to hot liquid. Cook and stir until thick.
Stay tuned, more gluten free recipes and a full account of our trip to The New York City Food & Wine Festival is coming soon!
Warmest Regards & Happy Cooking,
Cooking Gluten Free With Amy Coyote Hungry Ribs: Copyright Amy Rota-Poulin 2013
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