Makes you wonder...

It is not a surprise when when of these warnings is about undeclared nuts in a particular lot of ice cream. It isn't unusual to have nuts in some flavors of ice cream, is it? Same goes for a lot of baked goods and not just with peanuts or tree nuts. Milk and egg, common ingredients in baked goods, sometimes are not listed on the label whether or not they are supposed to be in the recipe for the product. We expect to find milk and eggs in a bakery, right?

Does anybody make pork sausage with fish?



**THE FOOD ALLERGY & ANAPHYLAXIS NETWORK SPECIAL FOOD ALLERGY ALERT
NOTICE**

FISH ALLERGY ALERT
September 28, 2009

Pampanga Food Corporation is recalling “Pampanga Skinless Sausage Cooked
Cured Pork Longanisa” due to undeclared fish.

The product was distributed to retail stores nationwide.

The 10-oz. frozen packages bear codes “03043” to “03790” and number “EST.
405” inside the USDA mark of inspection.

Consumers with questions may call (714) 773-0537.




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Simple Guacamole

Ingredients

• 2 ripe avocados
• 2 T sour cream
  
• 1/2 red onion, minced (about 1/2 cup) (optional)
  
• 1 tablespoon of fresh lime or lemon juice (lime is better)
  
• 1/2 teaspoon shallot salt (Penzey's)
  

Directions

1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, lime or lemon, shallot salt and mash some more.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Top your tacos or dip your chips.



E, W, P, S, N, Se, F, Sh

Contains Milk

Key: M, E, W, P, S, N, Se, F, Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free

Always Read Labels

Oh what a tangled web we weave when first we practice to deceive.

2 more boxes than other leading juice box 8-packs.

A ten pack of Minute Maid juice contains 2 more boxes than an 8 pack. True. Deceptive packaging, but true.

Allergen free as far as we know.

Batting .500 is good only in baseball and lotteries.

According to the American Academy of Allergy Asthma and Immunology "a nationwide survey found that more than half (54.6%) of all U.S. citizens test positive to one or more allergens." (AAAAI) Another way to express the results of the National Health and Nutrition Examination Survey would be to say that of all of the participants tested (not all U.S. citizens were tested, were they? I wasn't tested. Were you?) for more than half, the test results came back positive for at least one of the ten allergens in the test. We can draw one or more conclusions from these test results. One conclusion might be that if we tested 300 million or so U.S. citizens, 150 million or so would test positive for one or more allergens. Another conclusion might be that current testing methods are inconclusive. In fact, the latter is true. False positives occur 50 percent of the time with a higher false positive rate for some allergens. For example, a subject who is allergic to peanuts will test positive for allergy to soybeans 40 percent of the time whether allergic to soy or not. People with allergies to certain pollens will test positive for allergies to bananas and other foods that share similarities with pollen proteins.

RAST tests, with more quantifiable results than skin tests are an indicator of the probability of a reaction to an allergen. That is all RAST tests results indicate. They do not indicate severity or type of reaction, only probability. A high probability of a reaction could be a high probability of any reaction. Reactions include a wide range of severities including minor rashes, hives, nausea, shortness of breath and death. There are currently no tests where results indicate severity of a reaction. We do know, however, that the fatalities from allergy related anaphylaxis are most commonly associated with peanuts and tree nuts.

Our medical advice is that you get your medical advice from reputable medical professionals and that you ask them about the accuracy of allergy testing and how it might apply to your situation.

Thursday night was pizza night and pizza does not have to contain tomato sauce.



This cheeseburger pizza didn't last long enough to get a picture of the pizza intact.



Friday's gluten-free crab cakes rested comfortably in the freezer for a week and then baked at 375 for 45 minutes or so until GB&D. Served on a shrimp bisque with jasmine rice, steamed broccoli, toast points and cole slaw.

So far, the crab cakes are batting 1000.

Gluten-Free Crab & Shrimp Cakes with Red Potatoes and Green Beans

For gluten-free crab cakes, first replace crackers with gluten-free "bread crumbs." We used "bread crumbs" made from White rice flour, water, yeast, salt and raw cane sugar.



We made half of our crab cakes gluten-free and the other half with crackers so we could compare the results.



The patties formed easily with both batches. We wondered if the rice-based bread crumbs would hold the cakes together as well as the cracker crumbs. When cooking, the crack crumb cakes held together slightly better, but the difference was not significant.



The crab cakes had the same flavor, but the cake textures were very different. We were surprised by a unanimous preference for the gluten-free crab cakes. We were not surprised by the wonderful flavor and fluffy texture of the D'Amico Farms roasted red potatoes or by the fresh, crisp steamed green beans.




It is nearly impossible to find seafood sauces in the grocery store that do not contain high fructose corn syrup, but even if you do find one, the ingredients include items we do not want or list items like "spices" and if labels are not specific about ingredients, we do not buy them.

Our seafood sauce is made with vinegar, crushed tomatoes, freshly grated horseradish, sugar, salt, onion and cayenne pepper.

Crab & Shrimp Cakes with Red Potatoes and Green Beans

Ingredients
· 1 pound crab claw meat
· ½ pound shrimp, cooked and chopped
· ½ cup crackers, crushed or ½ cup gluten-free breadcrumbs*
· 2-3 scallions, chopped fine
· ½ cup diced bell pepper (red or yellow)
· ¼ cup mayonnaise or Veganaise®
· ½ tsp kosher salt
· 1 tsp shallot salt
· 2 teaspoons garlic powder (optional)
· 1 teaspoon cayenne pepper (or to taste)
· Tapioca flour, for dredging (gluten-free)
· Canola oil, for frying

Directions
In a large bowl, mix all ingredients except oil and tapioca flour and form into patties (about 12). Dust with tapioca flour.

Heat oil in a large skillet and fry in batches about 4 minutes on each side or until golden brown and delicious. Serve with roasted red potatoes and steamed green beans.

E, P, N, Se, F

Contains Shellfish
Crackers contain Wheat and Soy
Veganaise® contains Soy

*Use gluten-free bread crumbs for a wheat-free version

Key: M, E, W, P, S, N, Se, F, Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free

Always Read Labels

Gluten-free Fried Chicken

Fried Chicken Recipe

Ingredients
· 1 broiler chicken, cut into 8 pieces
· 2 cups low fat buttermilk
· 2 tablespoons kosher salt
· 2 tablespoons Hungarian paprika
· 2 teaspoons garlic powder (optional)
· 1 teaspoon cayenne pepper
· Tapioca Flour, for dredging (gluten-free)
· Vegetable shortening, for frying

Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate overnight.
Melt just enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 175 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. (adapted from Alton Brown's recipe)


E, W*, P, S, N, Se, F, Sh

Contains Milk

The tapioca flour tends to coat the chicken more densely than wheat flour and needs to be shaken more vigorously to remove excess. This gluten-free recipe is the same as the non-gluten-free recipe except for the tapioca flour. No other changes to ingredients or process.

Mashed Potatoes

Ingredients

* 2 pounds small Yukon gold potatoes
* 1 cup half-and-half
* 1 tablespoons kosher salt or 2 teaspoons shallot salt (Penzey's)
* 2 tablespoons unsalted butter

Directions

Place rinsed potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender when poked with a fork.

Remove the potatoes from the heat and drain off the water. Return to hot pot and mash while adding the salt or garlic salt, half& half and butter. Cover until ready to serve.

E, W, P, S, N, Se, F, Sh

Contains Milk

Cole Slaw

If you are cooking for three to six people or so, I cannot think of a single reason to buy a whole cabbage for this. Every supermarket has prepared cole slaw in the produce section. Our preferred market offers a bag of shredded carrots and green and red cabbage for around two dollars. We add our favorite egg-free dressing and mix until everything is lightly coated.

Tonight's dressing was most-to-least; EVOO, Champagne vinegar, Dijon mustard, honey, and shallot salt(yes, we love this salt)whisked until emulsified. Taste often and balance ingredients to get the right taste and consistency.

M, E, W, P, S, N, Se, F, Sh


Key: M, E, W, P, S, N, Se, F, Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free

Always Read Labels

Fresh Friday Night Fish

All of a sudden - grilling outside requires lighting. Better than an umbrella I suppose, but I didn't get enough summer this year, did you?

Grilled swordfish with grilled asparagus, hollandaise sauce, and roasted D'Amico Farms red potatoes.

Marinate swordfish in olive or canola oil, cider vinegar and onion powder.

Coat the asparagus in olive oil and shallot salt.

Coat the potatoes in olive oil and shallot salt. Get these into a 450° F oven before you start the grill. The potatoes need a good long roast. An hour or even a little more makes for a crispy skin and a tasty, fluffy potato. Everyone agreed that these potatoes were particularly flavorful. We credit D'Amico Farms with growing the best local potatoes.




The fish and the asparagus only need ten or fifteen minutes on a hot grill.

Hollandaise. Nothing quite like a hollandaise to top your asparagus...or is there?

This is how Alton Brown makes Hollandaise:

Ingredients

* 3 egg yolks
* 1 teapsoon water
* 1/4 teaspoon sugar
* 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
* 1/2 teaspoon kosher salt
* 2 teaspoons freshly squeezed lemon juice
* 1/8 teaspoon cayenne pepper

Directions

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

OR



Knorr...no eggs so it is not really Hollandaise, but if you want no eggs...it is Hollandaise with no eggs.


E,P,N,Se,Sh

Contains dairy.

Contains wheat.

Contains soy.

Contains fish.


Key: M,E,W,P,S,N,Se,F,Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free

Always Read Labels