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Picnic For the Track from Amy-Rota Poulin

Updated: 07/20/2013 10:05 AM
Created: 07/19/2013 11:20 AM WNYT.com
By: Amy Adamchick

 

Raspberry Ale Flank Steak

Amy Rota-Poulin Copyright 2013.

Marinade:

5 cloves of garlic, peeled and finely diced

4 scallions, thinly sliced

½ cup of Crofters Raspberry Jam or Asia Superfruit Spread

2 inches of fresh ginger, peeled and grated (or 1 teaspoon ground ginger)

3 tablespoons gluten free Dijon mustard

4 tablespoons gluten free San-J soy sauce

1 bottle of New Planet Raspberry Ale (Gluten Free)

¼ cup extra virgin olive oil

2, 2 pound flank steaks

In a large bowl, add the diced garlic, sliced scallions, raspberry jam, freshly grated ginger, and Dijon mustard. Whisk together until combined. Add the gluten free soy sauce and the New Planet Raspberry Ale. Slowly whisk in the extra virgin olive oil.

Place flank steaks in a large glass baking pan and add marinade. Cover and place in fridge to marinate for at least 2 hours, overnight is even better.  You can also use a large resalable food storage bag to marinate the steaks in.

Preheat your grill to medium high heat. Grill the flank steaks for 4-5 minutes a side or until thoroughly cooked to your liking. Remove steaks from grill, let rest for 10 – 15 minutes. Slice thinly against the grain and be prepared for pure juicy steak goodness!

Raspberry Steak Sauce:

¾ cup pecans

1 bunch of cilantro, stems removed

2 cloves of garlic, peeled

3 scallions, cut into 1 inch pieces

1/3 cup raw honey

1 tablespoon Crofters Raspberry Jam or Asia Superfruit Spread

1 teaspoon cumin

½ teaspoon ground black pepper

2 tablespoons white balsamic vinegar

¼ cup extra virgin olive oil

1/2 cup New Planet Gluten Free Belgian Ale

Add all of the ingredients into a food processor or blender and “pulse” the food processor or blend with the blender until the sauce is smooth. Let sit for an hour or more in the refrigerator before using. This sauce takes your steak sandwich to a whole new level!

 

Mediterranean Summer Potato Salad

Amy Rota-Poulin Copyright 2013.

Ingredients:

5 pounds of baby potatoes, (red, purple, and Yukon golds), cooked

5 scallions, thinly sliced including most of the green

2 pints of grape or cherry tomatoes, sliced in half

2 pounds of asparagus, grilled and cut into bite size pieces

1 cup of sundried tomatoes, finely chopped

1 cup of fresh basil leaves, thinly sliced

5 garlic cloves, crushed

¼ cup white balsamic vinegar

2 tablespoons Dijon mustard

2/3 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste

For the dressing, whisk together in a bowl the balsamic vinegar and Dijon mustard. Slowly whisk in the extra virgin olive oil.

 In a large bowl add the cooked baby potatoes, scallions, grape tomatoes, grilled asparagus, sundried tomatoes, and basil. Pour the dressing over the potato salad and toss until thoroughly combined. Keep in your refrigerator or in a cooler with a cold pack until ready to eat. A bright and bold side to add to any picnic!

This recipe is inspired from my favorite potato salad that my Aunt Kathy makes!

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

 

Amy’s Summer Firework

Amy Rota-Poulin Copyright 2013.

Ingredients:

½ cup of ice

½ cup of fresh raspberries and blueberries

1 ½ cups of ShopRite’s Blood Orange Soda Imported Italian Soda

¼ cup premium orange juice

1 ounce Core Black Raspberry Vodka

 

Add all of the ingredients to a chilled pint size mason jar. Place the lid on the mason jar and shake very lightly. Remove lid, add a sliced strawberry to the rim of the jar, sip and enjoy!

To make this refreshing summer cocktail into a “mocktail” simply omit the vodka.

*Please Drink Responsibly* Cocktail is for adults over age 21 only.*

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

 

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!  For more recipes please visit www.glutenfreewithamy.com Please visit www.glutenfreewithamy.com

Facebook: https://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394

Twitter: www.twitter.com/glutenfreeamy         

 

 

 

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