NOTE: Is this is your first visit to Not Even A Crumb? We're currently on a gluten-free road trip through the wheat country of Southwest Montana. Wanna join us? To start the journey, please scroll down to the July 10th post. You'll catch up quickly. Thanks, Deb @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
Do our schools still teach about the adventures of Louis & Clark? I hope so.The stories of these amazing explorers demonstrate the triumph of the human spirit to persevere against incredible adversity, in order to blaze a trail looking for the Northwest Passage that would facilitate a trade route to Asia. Anyhow, that's the "Not Even A Crumb - Reader's Digest Version...in a nutshell... on the head of a pin."
And even though Lewis and Clark failed to find the Northwest Passage, they did discover a route to the Pacific Ocean.
Bonus: Along the way, the Expedition had the assistance of an amazing Native American woman: Sacajawea. On February 11, 1805 the explorers waited along the banks of the Missouri River while she popped out a kid. Lewis recorded the birth noting that one of the other interpreters "administered crushed rattlesnakes to speed the delivery". Shortly after the birth (seriously), it was back on the trail. The Party journeyed through Three Forks along the Jefferson River all the way to Twin Bridges, Montana.
Their accomplishment shows us what is possible when navigating through unchartered territory...relying on the kindness of strangers...if you're just willing to go for it knowing that it will change your life forever.
So, ok, is is just me? Seems to me like most Celiacs can probably identify with the adventures of Louis & Clark. Think it's a stretch? Well, consider this: During our Celiac journey, we have braved the fully glutanized world, learned to navigate unchartered territory, often relying on the advice of strangers (or other Celiacs), on our way to living gluten-free, which has changed our lives forever. Right?
And we all know that crushed rattlesnakes are naturally gluten-free. So there.
Yeah, Celiacs and Louis & Clark - the similarities are unmistakable. I'm pretty sure.
The 101 year old Sacajawea Hotel is located just off Hwy 90 in Three Forks, Montana. (bar area is pictured to the left) In the heart of Lewis and Clark Country, this stop on our Gluten-Free Road Trip features Pompey's Grill. And "Pompey" was the nickname of Sacajawea's son. See, it's all making sense.
Since the Hotel's renovation was completed last year,Chef Matt Israel has worked diligently to reinvent Pompey's Grill. The Hotel is quite a standout in this sleepy little town, but who knew about what was hiding inside. We discovered Pompey's Grill quite by accident after a trip to the Three Forks Rodeo last year. Chef Matt impressed us with his GF modifications on our first visit and, like most loyal Celiac's, we've been back many times since. Also, twice a month they have an amazing Sunday Brunch with numerous GF choices.
NOTE: Pompey's Grill does not have a GF menu, but Matt is eagar to modify almost all the choices. The staff is extremely knowledgeable about Celiac Disease - elevating my comfort level even more. They also seem to know the ingredients in every dish.
On this trip Chef Matt was expecting us and he was ready when we arrived. He invited us to film in his kitchen. And on the menu today was Chef Matt's signature dish (GF modified): Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion Pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce. (**note: find complete recipe at end of post)
Matt was relaxed and confident on-camera, even as he prepared this very complicated dish. Of course, he made it look so easy as he danced from flame to flame.
Matt sent us into the dining room for the presentation. This visual tells a part of the story, because, as you might guess, there are a lot of flavors going on in this dish. But would someone please invent "smell-o-blog"? Because I'm at a loss to describe the aroma that accompanied Matt as he presented the dish to our table.
And yes, as you can see, I am offically a member of the gluten-free clean plate club. ( I had help from the crew).
We called it "a wrap" and packed up our equipment. It had been a very long day. On the way to our cars a thunderstorm treated us with an awesome lightshow. A perfect end to a perfect gluten-free day.
A short drive from Bozeman, we all agree, Pompey's Grill at the Sacajawea Hotel is another destination-worthy gluten-free gem in Wheat Country.
**Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce
By Chef Matthew Israel
For the cheeks…
- 1 pound Fresh Alaskan Halibut Cheeks
- ¼ cup Rice Flour
- 6 cups baby spinach loosely packed, stems removed
- 4-6 red potatoes par cooked and cubed
- ½ lb Dungeness Crab
- ¼ cup Olive oil
- 2 tablespoons unsalted butter plus a ½ pound of small cubed for the sauce
- 3 tablespoons of whole grain mustard
- ½ cup of Dry White Wine
- ¼ cup heavy cream
- Juice of 1 Lemon, zest reserved for the Pesto
- 2 tablespoons capers
- 1 teaspoon sel gris (course grey salt)
- 8 whole black peppercorns
- 1 teaspoon dried minced garlic
- ½ teaspoon smoked paprika
- 1 teaspoon dried minced onion
For the Pesto…
- 1oz Italian flat leaf parsley, stems removed
- ½ oz fresh basil, stems removed
- 2 oz spring onion, rough chopped
- 3 cloves garlic
- 1-1 ¼ cups extra virgin olive oil
- ¼ cup toasted pine nuts
- ½ teaspoon lemon zest
- Salt and pepper to taste
In a food processer, combine everything but the olive oil and pulse to break it down a bit. With the processor running, slowly add in the olive oil until you have reached the desired consistency…not too thick, not too thin.
To finish…
With a mortar and pestle, grind up the salt, peppercorns, garlic, smoked paprika and onion. Trim any membrane or silver skin off the cheeks. Evenly season both sides of the Halibut Cheeks and dredge them in the rice flour, make sure to knock off any excess. In a small sauce pot, add the lemon juice and white wine. Cook over a medium flame until the liquid has reduced down to a quarter of the initial volume. Add the heavy cream and simmer the sauce base until it has reduced down by three quarters. Turn the heat down and slowly emulsify the butter into the sauce one or two cubes at a time until gone. Whisk in the mustard and capers. Season with salt and pepper to taste. Note: If the sauce boils or gets to hot it will break
Place a large cast iron skillet or heavy bottomed sauté pan over a medium flame; add the olive oil and butter. When the butter has melted and is starting to lightly brown, add the halibut cheeks. Depending on the thickness of the cheeks, they need to sear for about 2-3 minutes on each side. Transfer to a warm plate.
Using the pan the cheeks were cooked in, sauté the potatoes with the desired amount of pesto. When the salad is warmed through, toss in the spinach and cook until just wilted. Finish with the crab and season with salt and pepper.
Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.
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