A Gluten-Free Meal Recipe Trifecta From Thyme In Yorktown

A three-course dinner by Chef/Owner Tom Costello of Yorktown’s Thyme to make at home—that also happens to be gluten-free.



Appetizer: Crab Cakes (gluten free)

Courtesy of Executive Chef/Owner Tom Costello of Thyme, Yorktown

(serves 4)

1 lb lump crabmeat

1 ½ garlic cloves, diced

½ small red bell pepper, diced

½ small green bell pepper, diced

½ small orange bell pepper, diced

1 small shallot, diced

1 small Vidalia onion, diced

3 oz Steadfast Sorghum Pale Ale (Gluten Free)

½ cup gluten-free breadcrumbs

4 eggs, beaten

4 oz mayonnaise

1 Tbsp Dijon mustard

1 tsp Old Bay Seasoning

1 tsp garlic powder

1 tsp onion powder

gluten-free flour for breading (such as Bobs Red Mills)

salt and pepper

Clean crabmeat, taking care to remove all shells. In a sauté pan on medium heat, sweat garlic, peppers, shallot and Vidalia onion in canola oil for about 6 minutes. Combine the breadcrumbs with Steadfast Sorghum Pale Ale to moisten. To breadcrumb mixture, add crabmeat, garlic, and vegetables along with 1 egg, mayonnaise, mustard, Old Bay seasoning, garlic and onion powders and combine. Use 2 oz of the crab mixture to form crab cakes. Prepare three bowl-dredging stations: In bowl #1 place flour and add salt and pepper to taste; in bowl #2, put the beaten eggs; and in bowl #3 place the breadcrumbs. Dust each crab cake lightly in the flour mixture, then the egg mixture, and lastly the breadcrumbs. Fry in sauté pan with canola oil over medium high heat until golden brown on each side. Serve over greens.


Entrée: Mahi Mahi with Mango Salsa (gluten free)

Courtesy of Executive Chef/Owner Tom Costello of Thyme, Yorktown

(Serves 2)

2, 8-oz Mahi Mahi fillets

2 small yellow squash

2 small green zucchini

2 small red pepper

2 orange pepper

6 fingerling potatoes, roasted (sprinkle with olive oil and bake in 500F oven about 20 minutes)

2 sprigs of Thyme

2 clove garlic, chopped

4 oz mango salsa (see recipe below)

salt and pepper to taste

olive oil

Season fillets with olive oil, salt, and pepper. Cut squash and zucchini into ¼-inch rounds, peppers into quarters and season with salt, pepper, thyme, and garlic and place on grill for 2 minutes on each side. Place fish on grill, rotating 90 degrees after 2 minutes to create grill marks (for a total of 4 minutes per side) then flip and repeat. Plate Mahi Mahi, vegetables, and potatoes, add mango salsa and serve.


Mango Salsa (gluten free)

6 avocados

6 mangoes (small)

1 small red onion

1 jalapeno pepper

¼ cup olive oil

2 oz lime juice

1 Tbsp honey

1 oz Mirin (Japanese sweet rice wine)

1 tsp red pepper flakes

1 oz cilantro, chopped

salt and pepper to taste

Small dice the avocado, mango, red onion and jalapeno pepper and combine in a bowl. Add olive oil, lime juice, honey, Mirin, red pepper flake, cilantro, and salt and pepper. Mix ingredients together and adjust seasoning to taste.


Dessert: Rice Pudding (gluten free)

Courtesy of Executive Chef/Owner Tom Costello of Thyme, Yorktown

(Serves 6)

2 cups white rice

4 ¼ cups milk

1 cup white sugar

¾ tsp salt

6 egg yolks

8 vanilla beans (split and scraped—use seeds only)

2 cups heavy cream (whipped to stiff peaks)

Bring 5 cups of water to a boil in a saucepan and stir in rice. Reduce heat to low, cover and simmer for 14 minutes. Strain rice and lay out on a sheet tray to cool. In a wide heavy-bottomed stainless steel pan, combine the cooked rice, milk, sugar, vanilla bean and salt.

Cook over low heat until thick, about 35 minutes, making sure to stir every 5 minutes to

Ensure it doesn’t stick. Add egg yolks slowly to temper and cook for 3 more minutes, stirring constantly. Remove from heat and let the mixture cool, fold in whipped cream and serve.


 

 

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