Celebrate the foods that you can eat!
Gluten Free Prep Rally for the Super Bowl PartyFebruary 1st, 2010 at Mon, 1st, 2010 at 11:18 am by Lisa - Gluten Free Foodie
Hey hey all you Gluten Free Football Fans!
We are just a few days away from the big day - Super Bowl Sunday -
and have I got some treats in store for you this week!
I am kickin' around a few ideas with
this absolutely awesome
Pendleton Barbecue Sauce!
It is so smooth and tangy sweet
with a real nice smoky finish.
You will want the entire bottle to yourself!
Thanks to the good people at Oregon Growers and Shippers I am lucky girl because I got to try this absolutely awesome sauce. I tried the Original Sauce, barely out of the package they sent me, on a Boulder Canyon Chip and made the
"Original BBQ Chip" by pouring some
sauce on it!
I immediately said ... I have got to share this with everyone I know. My wheels also started smokin' as I began to think of all sorts of yummy treats to make with this sauce - and not just your typical BBQ.
The packaging is perfectly simple and entertaining - just the way I like it! I have to copy this off of the bottle because it just says it so beautifully -
"A night cooking by the fire - it's a cowboy tradition, evoking the flavors of fire and smoke, the smell of the open air and that satisfying feeling of a well prepared meal rustled up under the stars. Smooth and delicious."
The sauce is available in Original and Mesquite - both are made with barrel-aged Pendelton Blended Canadian Whiskey that makes it smooth. The sauces are also in association with the Pendleton Round-Up, which this rodeo is celebrating it's 100th anniversary this year! This is one of the oldest and most prestigious rodeos in the United States. I am a Texas girl as you know (cowgirl at heart) and I used to love to go see my Aunt Jeannie and Uncle Junior competing in the Texas Rodeos. Just the flavor of this sauce and the memory make me homesick ... but in a good way!
So I decided I was fixin' something special to Prep for the Super Bowl this week.
Gluten Free Kickin' Spuds
Pendleton Barbecue Sauce
Yukon Gold potatoes 12-24
Sea Salt and Black Pepper
Butter or Non-Dairy Butter like Earth Balance soy free
Smoke sausage - I got mine at Mike's Four Star BBQ over the weekend but you can get any Gluten Free Sausage from Niman Ranch to Isernos.
Heat the oven to 400 degrees. Wash and slice the potatoes in half and then a little off the back side so they won't wobble and will stand even on a plate. Dry off the potatoes with a towel. (I think I learned this from Julia Child, I used to watch her on PBS when I was very young and some of her lessons must have kicked in but I done this for years. I think she said something about a dry potato cooks quicker and more evenly. ) I just know it works!
Place the potatoes on a baking sheet with sides. I used a rack in the baking sheet because I think it helps heat more evenly. Drizzle a little bit of olive oil on the flat tops of the potatoes. Give them each a pinch of sea salt and pepper. Cook for about 30-45 minutes until soft in the middle. (If you are in a hurry and need them done in less time finish them off in the microwave for a minute or 2.)
Slice up the Red Onion as thin as you can. I just love how peppery it is with something sweet like BBQ sauce.
Cook or heat the sausage over medium heat with a little bit of olive oil in the pan and cover. Move the sausage to a cutting board and carefully slice the sausage at an angle in rounds.
Carefully move the potatoes to a plate and top with butter or non-dairy butter, sausage, Pendleton Barbecue Sauce, sliced red onion and a pinch of sea salt and pepper.
This is sure to be a touch down!
P.S. the Pendleton Barbecue Sauce is made with Whiskey. Go to Celiac.com for info and a list about Gluten Free Alcohol.