Jak's Grill Review

Jason here. This review is a little special for me, and starts off with a bit of a story. It’s long, so If you just want to read the review you can skip down a little ways.

Almost one year ago today, I was in my last year of college still looking for a job. I was lucky enough to land an interview out in Seattle for what is one of the best companies for my field. Unfortunately for me, this was actually just after I started getting sick from eating gluten.  So with my stomach upset, and super nervous I traveled to the other side of the country to interview for my dream job.

The round of interviews went well, but not perfect. There are always the little things that you think back on afterwards wondering where you could have done better. The company had been generous, and given me a food stipend and told to go enjoy the local cuisine. They even recommended a nice steak restaurant downtown.

My flight was late at night the next day, so I had some time to go and explore Seattle. I went down town and walked around Pike Place market, and even went to the aquarium. After walking around for a few hours, I finally got hungry and decide a steak did sound good. I checked my phone and looked up the nearest steak restaurant.

So I walked a few blocks, only to find out my first pick had an extremely long wait.  No problem I thought, so I looked up another steak place started walking there. Now at this point, I am pretty dead set on steak. I have no idea what compelled me to, but I ended up walking well over an hour to get to the next restaurant only to find out it was closed. I have really worked up an appetite now, and it is pretty cold out that day. Keep in mind, I had to check out of my hotel, so I am also lugging around my duffel bag filled with my travel accessories.

I look up one last place on my phone, and find a restaurant called Jak’s Grill. I call a taxi this time, and finally arrive about 3:00PM. I see the sign for Jak’s Grill and am immensely excited. I walk up to the door, and find out that they don’t open until 4:00PM. I’m cold, hungry, and my stomach hurts at this point. At least it’s a nice street with a bunch of shops. I decide I can wait the hour and just go walking around.

4:00PM rolls around, and they open up right on time. I seem to be there first customer. I get seated in a little alcove around the corner, and my waiter introduces himself. It’s a slow day while I’m there so he chats with me some about where I’m from, and travelling. He guessed I was travelling to or from somewhere, since I was carrying around my luggage.

I order the Steak Oscar off their specials menu (as an aside, I couldn’t find their special menu online when I looked, but I may have just missed it). It was delicious. I remember it being one of the best meals I had ever had. I finally get my check and pay.

Then an incredible moment happened. The waiter turned and said, “See you when you get home”. For the last hour or so, I had been sitting there most alone, just contemplating what my life would be like I got the job and moved out to Seattle. With that simple utterance, I realized I could make this place my home, and that it would be everything I ever wanted. And for some reason, I simply stopped worrying about how my interview went. It was a moment of clarity for me that I will never forget. Just a few days later, I got the call that I did get the job, and vowed right then and there that I would one day return to Jak’s Grill.

So on my birthday this year, Kayleigh and decided there wouldn’t be a better time than now for me to go back.

REVIEW STARTS HERE

We went back, and sure enough I ordered the exact same thing, the Steak Oscar off their specials menu. All of their entrees come with a salad, seasonal veggies, bread, and some form of potato.

I let me waiter know I was gluten intolerant, and asked if she knew my choice was gluten free. She said she was almost certain it was, but went back checked. Sure enough it was. The service is absolutely great here.

The steak Oscar is a steak with crab on top, topped again with béarnaise sauce. Béarnaise sauce, is a combination of eggs, tarragon shallots, and butter. This is all served on top of some asparagus. For my side, I got the garlic mashed potatoes.

I ordered the steak medium, and it came out as perfect as I remembered it. I had worried that maybe I was just remembering it being so good, because I was so hungry at the time. It is was nice and pink on the inside, and still had some of the absolutely delicious fat left on the sides. The crab and sauce, adds a delicious creamy taste to the whole thing. The salad, and sides were also very good. I cheated a bit, and swapped my asparagus for Kayeigh’s broccoli and carrots. Broccoli is my favorite vegetable, and I just have never personally enjoyed asparagus very much.

The atmosphere is also one I enjoy. It has a sort of old fashioned high class feel to the place. Smooth jazz playing, a little dark, all the booths feel secluded and personal.

Kayleigh here. I would like to counter Jason, and say his asparagus were perfectly cooked, so there. I ordered the salmon for myself, but it was one of the first times where I did not feel restricted when ordering a non-steak option at a steak restaurant. Every one of their seafood entrees are tantalizing, inspired dishes that can hardly be called afterthought options, as is how I usually find it. Settling on the salmon was actually difficult, but the taste of well cooked, seasoned, and buttered fish was well worth it.  However, I will say I’ll definitely be going down the line and trying a different entrée each time I go! Plus, we were told that at least the creme brulee is safe to order, so we will have to try and save some room for dessert next time!

In conclusion, if you ever get a chance to check out this restaurant, I absolutely recommend it. This place will always mean something extra to me, and I hope you take a little something special away from the experience as well.

Thick and Savory Beef Stew recipe

Kayleigh here. Before I launch into the recipe, let me give you a little backstory on it. With the two of us currently living on the opposite coast from friends and family, we knew that Thanksgiving this year was going to be a little different. After all, have you ever seen a Thanksgiving spread that feeds only a couple people? In need of a workaround, we came up with the idea of each making a dish that the other one wouldn't want- Potroast with mashed potatoes for him, and a coconut curry with scallops for me. Of course, we still had leftovers for days, but it helped make the day seem different than the family get-togethers of years past.

Once dinner was over, and cleanup had ended, we took the roasted bones and drippings from the potroast pan and made a fragrant beef stock over the next few hours (by the way, simplest prep ever- you barely need to check on it!). With no real use in mind for it, I quizzed Jason on what he would be in the mood for.

Now, if you are a gluten-less shopper, you may have noticed a rather annoying trend in the soup aisle. Buying plain beef, chicken, or vegetable stock is almost always completely safe, but as soon as they throw in some more ingredients and make a heat-and-eat soup out of it, flour suddenly gets tossed into the mix! Since Jason's college quick meals of Campbells Chunky soups have thus been bumped off our menu, the thought came to us- why not give it a shot and make our own!

Thick and Savory Beef Stew

Ingredients:
4 cups Beef Stock (homemade, or 2 cans worth)
2 TBS GF Soy Sauce (or Tamari sauce)
1 ts Worchestershire sauce
1/2 ts Ground Black Pepper
1/4 ts Garlic Powder
1 ts Dried Oregano
1 ts Garlic Chili sauce (optional, but adds an interesting note)
1 lb Stew Beef (doesn't need to be a fancy cut for this)
1 Large Red Onion
Olive Oil (for pan)
3 Potatoes
3 Large Carrots (or 4 smaller ones)
1/4 Cup Cornstarch

Directions:

1) First off, dice up the beef and all the vegetables so everything is roughly the same size. Well, bite sized.
2) In a saucepan, drizzle some olive oil and bring to medium/high heat.  Add the beef, and cook until browned. I recommend throwing some salt and pepper into the mix, since the beef will not be added until the end, so this will help impart some more flavor.
3) Once the beef is cooked and removed from the pan, throw the onions in and cook until caramelized. Set these aside with the other vegetables.
4) In a large pot, dump the stock along with all the spices/sauces. Heat up to medium heat, add the vegetables, and turn it down to low heat.
5) Let the soup simmer for about 2 hours. By then, the potatoes and carrots will be very soft, and the broth will have broadened it's flavor. If it tastes lacking, feel free to reseason!
6) In another bowl, add the cornstarch, and spoon in about a half cup of broth from the pot. Stir well, then dump the thickened broth back into the soup. You may have to add a second dose of stock to the bowl to get all the cornstarch clumps out- don't just throw them in the soup!
7) Stir the soup well, until all the broth is uniformly thickened.
8) Add the beef in, and serve!

Now, with that amount of cornstarch, the soup thickens up a LOT. We were trying to go for a very thick, canned soup imitation, but feel free to add less or no cornstarch if that is not your thing. It won't affect how it tastes!

Jason here. Canned soups have always been one of the foods I kept around the house. They made fairly healthy meals, kept almost forever, and were super quick to make. Ever since having to go gluten free, I have missed the taste of those canned soups. I grew up with them, and there were a staple for me. I suspect many people have their own homemade soup recipes, but every time someone offers me a homemade soup, it has both the taste and texture of being watered down. So this recipe was designed to pack as much flavor into a thick soup as possible, and it certainly delivers. It really did remind me of the canned soups I used to enjoy. So if you find yourself wanting a soup with a little more kick, go ahead and try this out for yourself and tell us what you think.

Arnies Restaurant Review

Jason here. A little while back it was Kayleigh’s birthday, and we wanted to celebrate by going out to a nice restaurant for dinner. You see, ever since we moved to the King County area, Kayleigh has been dying to go out to a nice seafood restaurant and enjoy a well cooked fish. I on the other hand, don’t really enjoy fish. I enjoy shellfish, just not fish. With this in mind, Kayleigh chose a place down on the bay called Arnies.

The atmosphere of Arnies is perfect for a date. For starters, it overlooks the bay for what I suspect would be a very nice view during the day. We went at night, so unfortunately it was too dark outside to really see anything past the dock. Inside, it has a high class dining atmosphere. The type of restaurant you wear a nice suit to.

The main part of my meal consisted of garlic mashed potatoes, and a steak. The steak came slightly pink on the inside, which is exactly how I like it. The highlight of my meal though, wasn’t the steak. It was actually the mashed potatoes. You see, right after it was brought out, the waiter came over with a cup of bacon bits and told me how delicious they were, and would I like some added to my mashed potatoes, and how much. After discussing a bit, she added a few heaping spoonful’s.  Usually when you get bacon bits added, it is only a few pieces which act more of an accent. With that amount I really tasted bacon with each bite, and I loved it.

To drink I ordered their, “Dragon Berry Bite” which consists of Bacardi Dragon Berry Rum, lemonade and cranberry juice. As I have mentioned in previous posts, I tend not to like drinks which taste overly of alcohol, so this fit my tastes perfect, very fruity and sweet, with just a hint of rum.

Kayleigh here. I admit, the entrée I selected (fried prawns with cocktail sauce) was decidedly not gluten-free, so I cannot speak on the food aspect as much. I can say the wait staff was very attentive, and we saw the manager making rounds several times over the course of our dinner, so we were never concerned about questions going unanswered, or courtesies slipping through the cracks. In fact, the waitress was able to cite gluten risks off the top of her head for nearly every dish, so we did not even have to wait in between questions and answers! This service, coupled with the amazing layout of the room (literally every table in the restaurant has a waterfront view), made it a place I will very likely pick again for my birthday next year!

All in all, Arnies is not a restaurant that caters to a gluten free audience, but it is well aware and equipped to deal with substitutions and cross-contamination prevention. And if you have any questions about what is and is not safe on their menu, do not be afraid to ask!

Gluten Free on a Shoestring Cookbook Review

Kayleigh here! We're going to be taking a bit of a break from recipes as we tackle a mounting pile of product reviews. Our relatives have been ridiculously supportive since Jason had to make the switch to gluten-free cuisine, and have been sending us everything from recipe emails and brand suggestions, to flour mixes, gluten free imitation brands, and even several cookbooks!  In fact, while we are on that topic, how about we start with Gluten Free on a Shoestring, by Nicole Hunn!

This book is amazing, not only for the delicious and diverse recipes, but also the extensive front section detailing how to plan, shop, and cook with money saving in mind- something that seemed impossible from when we first tossed the all-purpose white flour and ramen noodles! With tips like worthwhile flour blends and general price comparisons, she even goes into how to plan from week to week by 'piggy-backing' perishable ingredients to use up bulk purchases, saving you tons in the long run.

As far as the recipes go, Hunn has put together quite the variety! Of course, she tackles the breads, muffins, and pastries that are staples of gluten-free learning, but what makes this cookbook unique is her additions of foods that, while they SHOULD be safe, the pre-made purchases often have flour or some form of gluten as an additive to save money. Recipes for hoisin sauce, roasted red pepper hummus, and savory slow-cooked black beans are all present as simple solutions to your gluten free rut. And boy, these dishes don't disappoint!

Just last week, Jason and I gave a go at the tantalyzing Tomato Soup recipe, wishing to satisfy that yearning for a warm bowl of Campbells soup and a melty grilled cheese sandwich on a cold early winter's night. And boy, did this hit the spot! The taste was nearly identical to what we remembered, but even thicker and more satisfying because of the whole pureed potatoes, carrots, and roasted tomatoes. (And you know what? A darn sight healthier, too!)

Jason here. The tomato soup was absolutely delicious. It was very hearty, and had quite the bit of taste to it. It had a very good consistency, thick but not overly so.  I’m hard pressed to find many words to describe tomato soup. I will simply leave it, with we will be trying many more recipes by Nicole Hunn.

Chilis review

Jason here. Most of the restaurants we have been reviewing are local to King County, WA. Whenever we travel, we are never sure where we can go. Friend and family always want to eat out, but we are unsure of where we can local that would be safe. Without prior research, that only leaves national chains. Recently we tried our luck at Chilis.

For those of you who have never been, it is a grill and bar type restaurant, with a tex-mex theme. It has a bustling atmosphere, but quieter than some of the louder of chain restaurants.

I’m happy to say they have a gluten free menu. In fact, they have allergen menus for Soy, Gluten, Milk, Nuts, Shellfish, fish, and egg. I can certainly appreciate a restaurant that has an official allergen menu, as it makes me feel safe eating the food. Unfortunately the menu is lacking in variety.

I found myself ordering the original ribs, with a side of loaded mashed potatoes. The ribs were good, with a tangy BBQ sauce which I enjoyed. The loaded mashed potatoes were also good, but were a little light on the toppings. Even worse, is that for appetizers you really don’t have any options. My table ordered the Bottomless Tostada Chips. While these should be gluten free, they are not listed on the gluten free menu. Most likely this is because they use the same deep fryer, so they are an eat at your own risk type food. I had a few myself, and felt fine afterwards.

Kayleigh here. I will say, Chili’s seems to know what it means to offer gluten free options. Your choices are definitely limited, but it is not a death spell if your friends decide they are in the mood for something more mainstream. And if nothing on there tickles your fancy, then you can always look to the extensive margarita menu, then check back to see if anything seems more appetizing.

All in all, Chilis will do in a pinch, but the lack of veriety and generally busy atmosphere would not make it my first go to resteraunt.

Product Review - Manini's Bread

Kayleigh here. I'm just going to throw it out here: baking every loaf of bread from scratch isn't exactly friendly on your time. But after choking down one too many slices of store bought brands, we had simply resigned ourselves to laboring in the kitchen at least once a week to make sure something at least halfway edible would be in the fridge for quick lunch fixes. Those simple days of buying bread were simply gone... until a friend keyed us into Manini brand bread.

Yes, Manini isn't as widely available as Udi's or Rudi's, but there are still many markets in the Seattle area that carry this special brand. Dense, chewy, and flavorful, their sandwich bread hearkens back to the gluten-full brands of yore, with only the label to remind you otherwise.

Manini's bread has an interestingly light sourdough tang to the taste, so I would say the loaves are better used in savory meals, like cold cut sandwiches or veggie hummus combos. Toasting the slices does mellow this taste, making it a great vessel for jams, nut butters, or a simple drizzle of melted butter and honey. Really, I enjoy the slightly tangy contrast the bread provides- a far cry from bland rice loaves- but I could see where this may clash with certain condiments.

Jason here. Manini’s breads are pretty good. To be honest, at this point I’m starting to forget what normal bread tasted like. Manini’s does taste a little like sourdough bread. I like to take turkey, American cheese, and mayonnaise sandwiches to work. This bread works pretty well for those. Our Brown Rice Bread is also pretty good, but it has more of an earthly taste. We will certainly continue to bake our own breads, but for now I am happy to have two great breads to use for sandwiches. Perhaps soon we will get a light pastry bread to try. Stay tuned!

Mozzarella Sticks Recipe

Kayleigh here! So, this week seems like a good time to talk about appetizers. Growing up, we'd have a schmorgashboard of appetizers every New Years Eve, to snack on all night instead of a regular meal. Seriously, I looked forward to that holiday so much- all that variety!

Of course, this meant we developed quite the catalogue of appetizer recipes, and tried to improve on the different dishes each passing year. From sweet and sour meatballs and stuffed mushrooms, to spinach dip on escarole and baked brie, trust me when I say we really ran the gamut.

So, now that Jason and I are spending those family occasions together, it is about time we updated those recipes to make them a little more... Gluten free friendly. So, without further ado, how about we tackle Mozzarella sticks first?

We ate these puppies with potato, beef, and onion croquettes, since the fryer was already fired up. Sorry, no recipe for those here!

Just a warning, though: this recipe is pretty much an all day process. Each coat of breading needs over an hour of freezer time to set. So, it is not heavy-duty work, but it is a plan ahead sort of appetizer.

Ingredients:

1 block Mozzarella Cheese
2 Eggs
4 TBS Milk
1/2 ts Salt
3/4 cup Garbanzo Flour
3/4 cup Corn Starch
1/2 cup Crushed Corn Flakes or Breadcrumbs
Oil for frying

Directions:

1) Slice mozzarella block into long strips.
2) Beat eggs in one bowl, adding the milk until just combined. In another bowl, combine Garbanzo flour, corn starch, and salt.
3) Dip mozzarella sticks in egg wash, then coat in flour mix. Place the coated sticks onto a cookie sheet, and place in the freezer for 1 1/2 hours or so, until the flour coat is completely solid. Put the eggwash in the fridge, so it does not sit out and get warm that whole time.
4) Repeat step 3, so the sticks have two coats of flour now.
5) Fill a final bowl with the crushed cornflakes. Dip sticks in egg, then cornflakes, then line them up on the sheet for another hour to freeze 'em. Don't take them back out until you're ready for frying- you want them cold.
6) Heat a pan full of oil until adding a drop of water makes it sizzle like crazy. Then, add the mozzarella sticks to the oil, turning them once to make sure all the sides get good and golden brown. Don't keep them in for long at all- the cheese can start to escape, and you could turn the whole pot into a melty, oily mess!
7) Lay onto a plate covered in paper towels, to wick some of the excess oil off. Wait to eat them until they've cooled mostly. Seriously, don't try molten mozzarella.

Serve with marinara sauce, and savor the crunchy, creamy golden goodies. You earned it!

Jason here. These mozzarella sticks turned out really good. When we first set out, we were not sure if the breading was going to react the same way as normal flour to deep frying. We had some experience with our buffalo calamari, but a longer multiple coat process like this was still somewhat new to us.

We were very happy when the coating starting turning golden brown, a good sign they will crispy afterwards. They tasted great. Mozzarella is one of my favorite cheeses, and breading turned out very crispy just the way I like it.

There is one problem that we never figured out a solution for, and that is how to serve these hot. This isn’t a unique problem to gluten free mozzarella sticks, but just to mozzarella sticks in general. They tend to reach room temperature very fast after taking them out of the fryer, so that by the time you sit down, you have to get up and microwave them again. If anyone knows a solution to this, let us know in the comments below.

Despite that, these turned out great and I would for sure make them again.