Gluten Free Chicago–Joe’s Seafood, Prime Steak and Stone Crab Restaurant

Yep–Joe’s Chicago, with a HUGE gluten free menu! Made famous in Miami for crab legs and key lime pie–it is the newest favorite place of the gluten free boy. Not so much for the crab legs but for the crispy hash browns, sautéed broccoli and perfectly grilled steak.
Joe’s in Chicago is part of the Lettuce Entertain You restaurant group. Once again–LEYE is all over the food allergy/gluten free thing. From the moment I made the reservation through the delivery of the food we had a great experience at Joe’s.
The manager gave me her card and alerted the table captain, the server carefully wrote down and repeated to me, twice the allergy order. The server explained the allergy protocol—the ticket for allergy food is rung up on a separate sheet and this ticket stays with the allergy order and is attached to the check.
Our meals at Joe’s are always divine—for dessert the gluten free boy ate the BEST hot fudge sauce poured over vanilla ice cream. When you make a reservation-and you NEED a reservation—let them know about your food allergy!

So far the key lime pie at Joe’s is NOT gluten free–so i made it myself!  I think the gluten free version is better then the original–or at least just as divine!  The recipe below is adapted from Joe’s–enjoy!

Joe's key lime pie--gluten free!

ingredients

crust

  • 2 packages Pamela's mini ginger snap cookies
  • 1/2 stick unsalted butter-melted

filling

  • 3 egg yolks
  • 1 1/2 teaspoon grated zest from 2 limes
  • 1 14 ounce can sweetened condensed milk
  • 2/3 cup freshly squeezed lime juice (or key lime juice)

topping

  • 1 cup heavy chilled whipping cream
  • 3 Tablespoons powdered sugar

instructions

crust:

  • pre heat oven to 350, melt butter, set aside
  • in a food processor crush ginger snap cookies until they turn into fine crumbs
  • mix the melted butter through the cookie crumbs. the mixture should stick together when you squeeze it in your hands.
  • press the cookie mixture into a clean 9" pie container and put in the freezer until solid
  • bake shell for 8 minutes--set aside to cool.

filling:

  • in an electric mixer fitted with a whisk- beat the yolks and lime zest until light and fluffy-about 5 minutes.
  • gradually add the condensed milk and continue to beat until thick- 3-4 minutes longer
  • lower the mixture speed and slowly add the lime juice--mixing until just combined-not longer
  • bake for 10 minutes just until mixture has set
  • cool on a rack- either refrigerate or freeze to serve at a later time.

topping

  • in a clean mixing bowl add heavy cream and powdered sugar. beat on high until whipped cream is formed. careful not to over beat--or you will get butter!
  • pour whipped cream on top or on the side of pie--enjoy!
Prep Time: 30 Minutes
                                                              
 
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