Park 75

The Four Seasons Hotel and Park 75 are hosting a Gluten Free Week in their restaurant. The Menu includes Blue Crab Cakes, Lobster Chili with Corn Bread, Crab Ravioli, Roasted Turbot Quinoa, and A Berry Parfait. It all sounds do delicious. I can't wait!

For more information please contact the Four Season Hotel 404-881-9898

Coconut Tilapia

Coconut Tilapia with Apricot Dipping Sauce

Ingredients:
1 cup flaked coconut, finely chopped
2 tablespoons gluten free flour (I used Pamela’s Ultimate Baking Mix)
1 tablespoon Creole seasoning
4 (4 ounce) fillets of tilapia
½ cup cornstarch
1 egg mixed with 1 tablespoon water
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon horseradish


Directions:
1.) Toss together coconut, flour, and Creole seasoning in a bowl.
2.) In a separate bowl, toss the tilapia in cornstarch and shake off the access.
3.) In a separate bowl with the egg and water mixture dip the fillets to coat.
4.) Press fillets into the coconut mixture making sure all sides are covered
5.) Heat canola oil in a frying pan to a temperature of about 350 degrees F
6.) Fry fillets on or two at a time until golden brown
7.) Remove and drain on paper towels
8.) Prepare the apricot sauce by stirring the jam, mustard and horseradish together in a small bowl.

I served mine with steamed rice and sauted green beans.

Bagelicious

I have totally missed Bagels since I had to go Gluten Free. I must say the craving for a hot bagel smothered with cream cheese was finally filled with Kinnikinnick's Bagels. The outside got crusty in the toaster (though not as chewy as a real bagel). It was great and I will be sure to always keep a bag in my freezer.