Thursday, June 25, 2009

Try this recipe for 4th of July Brazilian Grilled Flank Steak with garlic

Brazilian Grilled Flank Steak

From EatingWell Magazine February/March 2006

Barbecued meats (churrasco) are served in churrascarias, Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, we’ve added them to the sauce to give it a tasty twist.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes


6 cloves garlic, minced
1/2 small hot pepper, such as jalapeño or serrano, minced
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 pounds flank steak

1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
4 medium tomatoes, chopped
1/2 cup chopped red onion
1/2 small hot chile, such as jalapeño or serrano, minced
1/4 cup chopped fresh cilantro
2 tablespoons red-wine vinegar
1/4 teaspoon kosher salt

1. Preheat grill to high (see Broiling Variation).
2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
4. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.

NUTRITION INFORMATION: Per serving: 215 calories; 8 g fat (3 g sat, 4 g mono); 37 mg cholesterol; 7 g carbohydrate; 29 g protein; 2 g fiber; 341 mg sodium; 627 mg potassium.
Nutrition bonus: Zinc (36% daily value), Vitamin C (25% dv), Iron (20% dv), Potassium (18% dv), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat

TIP: Broiling variation:
Instead of grilling, in Step 1 position oven rack 6 inches from the heat source and preheat broiler. In Step 4, cook steak on a broiler pan under the broiler until medium-rare, turning once, about 10 minutes total.

Garlic & White Bean Dip Humuus

From EatingWell Magazine December 2005/January 2006

For this simple-as-can-be dip, rich-tasting poached garlic is pureed with convenient canned beans, a little bit of onion and a dash of lemon juice. Use it as a dip for crudités, a topping for bruschetta or even as a spread for a sandwich.

Makes 2 cups

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes


1/2 cup Roasted-Garlic Oil (recipe follows)
1 1/2 cups chopped onion
1/2 teaspoon salt
1 15-ounce can cannellini beans, rinsed (see Tip)
1/2 cup Oil-Poached Garlic Puree (recipe follows)
1 teaspoon lemon juice

Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth. Serve warm or cold.

NUTRITION INFORMATION: Per 2-tablespoon serving: 123 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 12 g carbohydrate; 3 g protein; 2 g fiber; 139 mg sodium; 173 mg potassium.

TIP: Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.

Cowboy Brisket by Peggy Trowbridge

Garlic, coffee, and apple cider vinegar flavor this slow-roasted beef brisket. Plan ahead to marinate overnight before cooking. The brisket may be made in advance and reheated.
Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes


4 pounds first cut brisket of beef
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced, divided use
1 cup cider vinegar
1-1/2 Tablespoons bacon grease
1 cup strong black coffee, divided use
Kosher salt and freshly ground black pepper
1/2 cup water

Cut slits all over the brisket with a thin, sharp knife. Push the slivered garlic into the slits.

Place 1/4 of the slivered onions, crushed garlic, and vinegar in a large freezer ziptop bag. Squish to combine. Add the brisket to the bag, seal, and toss to evenly coat the meat. Unseal the bag, squeeze out all the air, reseal, and refrigerate overnight.

Preheat oven to 350 F.

Remove brisket from the marinade, discarding marinade, and pat dry with paper towels. Heat a heavy, deep skillet over medium heat-high heat. When hot, add the bacon grease and swirl to coat the pan. Sear the brisket on both sides until browned, turning only once. Remove to a platter.

Add remaining onions to the same skillet. Saute until nicely browned, then add 1/2 of the coffee. Bring to a boil, scraping up any browned bits. Transfer onions and liquid to a shallow roasting casserole dish and spread evenly over the bottom. Place brisket on top of the onions and season with salt and pepper. Add remaining coffee and water to the pan, cover tightly with foil, and bake for 30 minutes.

Reduce heat to 250 F. and bake an additional 2 hours until very tender.

Slice thinly against the grain. Skim any fat from the liquid in the pan, then return brisket slices to the pan to coat. Serve hot.

The brisket may be made in advance and refrigerated in the pan juices. To reheat, cover with foil, and bake at 350 F. until warmed through.

Yield: 4 to 6 servings

Raspberry Chipotle Chicken Wings by Peggy Trowbridge

These chicken wings are easy to make, but very tender and flavorful. As an added bonus, you'll end up with some awesome leftover chicken stock to use later in soups, stews, or sauces. The chipotle chiles lend a unique flavor to the sauce, so do use them, even if you cut back on the amount. If you've never tried them, they are described as having a spicy raisin flavor.
Prep Time: 15 minutes

Cook Time: 45 minutes


5 pounds large chicken wings, separated at the joint (add the wing tips to the pot if you have them)
1-3/4 cups chicken broth (1 can or homemade)
1/2 cup chopped onion
1/2 cup chopped celery
4 large cloves garlic, cut in fourths
2 teaspoons dried rubbed sage
2 teaspoons dried thyme
1/2 bay leaf
2 Tablespoons butter
1/2 sweet onion, minced
3 cloves minced garlic
2 teaspoons (canned) chipotle chiles in adobo, chopped (available in the ethnic sections of most markets), or to taste
1/4 cup balsamic vinegar
1/2 cup seedless raspberry jam or jelly
Kosher salt

Place chicken wings in a large stockpot along with chicken broth, onion, celery, garlic, sage, thyme, and bay leaf. Add water to just barely cover contents. Cover with a lid and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Stir and skim off any foam midway through cooking. Remove cover and let cool at least 10 minutes.

While chicken wings are cooking, make the sauce. Heat a heavy saucepan over medium-high heat. Add butter and sweet onion. Reduce heat to medium and saute until onions are soft and translucent. Add garlic and chipotle chiles. Stir-fry 2 minutes. Deglaze pan with the balsamic vinegar, scraping up any browned bits from the bottom into the sauce. Add raspberry jam and salt. Stir until smooth. Let cool until chicken wings are done.

Strain wings (discard wing tips, if any) and retain strained stock for other purposes. Toss chicken wings with raspberry chipotle sauce. (May refrigerate for one day at this point.)

Position baking rack in the highest position. Preheat oven to 450. Line a 15 x 10-inch baking pan with non-stick foil.

Arrange chicken wings fattest-side up on prepared baking pan. Sprinkle lightly with kosher salt. Bake 25 minutes (30 to 40 minutes if refrigerated) in preheated oven until lightly browned. Serve hot.

Yield: about 8 to 10 appetizer servings

Raspberry Chipotle Chicken Wings Recipe Photo © 2006 Peggy Trowbridge

Bagna Caulda by Nigella Lawson

An Italian favorite, bagna cauda is a warm dip of anchovies, garlic, and olive oil served with fresh vegetables as an appetizer.
Prep Time: 5 minutes

Cook Time: 5 minutes


1/2 cup plus 2 Tablespoons extra-virgin olive oil
4 to 5 cloves of garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
For dipping:
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Put the olive oil in a pan with the garlic and anchovies and cook over a low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this dipping sauce -- which is meant to be pungent but not acrid -- a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.

Dip in the crudités and eat.

Source: Nigella Bites by Nigella Lawson (Hyperion)

Monday, June 22, 2009

RV to Knoxville Tennessee

The Garlic dude crossing the bridge over the Mississippi River into Tennessee and then on in to Knoxville Tennessee.
Wow Thats was a fast trip.

Clinton Places The passport to Arkansas

Going by the book in Arkansas. A passport to Arkansas Clinton Places. Better get one of these. Have the Clintons ever been back to Arkansas? I thought it was just an easy place to get elected to go to the big time.

Sunday, June 21, 2009

Chase Birk is one year old today

Chase Birk is one year old . Chase is the son of Abby and Jerry Birk. Shown in this photo from a few months ago with Alex Larson Chef owner of The Garlic Shoppe and Rapazzini Winery

Grits and chicken Recipe by Diana Rattray

Chicken with Grits
By Diana Rattray,
An easy grits and chicken recipe.

4 chicken breast halves without skin, boneless
4 cups water
1/2 teaspoon salt
1 cup quick cooking grits, uncooked
1 teaspoon ground cumin
2 tablespoons butter
Spicy Southern Salsa
1 cup corn kernels, cooked and drained
1 cup black-eyed peas, cooked and drained
1 medium tomato, seeded and chopped
1/2 cucumber, peeled, seeded, diced
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons minced fresh basil
1 small jalapeno, seeded and finely minced
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes.
Makes 4 servings.
Southern Salsa: Mix salsa ingredients together in a large bowl.

Cheese Garlic Grits ,Diana Rattray, ABOUT.COM

Cheese Garlic Grits
User Rating
By Diana Rattray,

A wonderful dish that is a favorite for Derby Day Brunch, or use as a side dish at any meal.

1 cup quick grits
4 ounces butter
12 ounces sharp Cheddar cheese
1 egg
1 tablespoon garlic powder
3/4 cup milk
dash Frank's red hot sauce

Cook grits in boiling salted water, according to package directions, until thick. Remove from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk amd hot sauce. Stir into grits. Pour into buttered 2-quart casserole. Top with remaining cheese. Bake 1 hour at 350°.

The Tennesse Express has crossed the state of Arkansas border. The Garlic Dude is ready for some grits.

Oklahoma Rest Stop for Dogs

The Garlic Dude is still laughing. Tax and Stella hopped out to do their business and they saw this.
City dog here and country dog here

The Garlic Dude is in Oklahoma this mornig

Woohoo! The Garlic Duds is now in Oklahoma and in Oklahoma City.

Saturday, June 20, 2009

Tequila Garlic Chicken & Winter Summer Christmas Salad from Jenny Derry Gilroy Dispactch

Barbecued chicken

Use this marinade when you want a quick and zesty chicken dinner on the barbecue. You can't taste the tequila, but it helps tenderize the meat. And, the quick grilling keeps it juicy.

The original recipe is from the cookbook by Ina Garten, "Barefoot Contessa Family Style", but I added the beans, corn and polenta to make it a full meal. Make sure to use boneless chicken breasts with the skin on because the skin adds to the flavor.

Tequila Lime Chicken

1 cup of gold tequila

1 cup freshly squeezed lime juice

2 oranges, sliced into rings with rind on

1 Tbsp. chili powder

1 Tbsp. minced fresh jalapeno pepper

1⁄4 cup chopped fresh garlic

2 tsp. kosher salt

1 tsp. black pepper

6 boneless chicken breasts, skin on

6 Tbsp. chopped cilantro

- Combine the tequila, lime juice, oranges, chili powder, jalapeno, garlic, salt and pepper in a large Ziploc bag. Add the chicken breasts.

- Refrigerate 2 hours or overnight. Heat a grill to medium high heat and brush the rack with oil. Remove chicken breasts from the marinade and grill them skin side down for about 5 minutes, until nicely browned.

- Turn the chicken and cook for another 10 minutes until just cooked through. Remove from the grill to a plate and cover tightly with foil; allow to rest for 5 minutes.

- To serve, slice chicken breasts diagonally. For each serving, place a dollop of polenta in the bottom of a bowl. Top with salsa, bean stew and chicken breast slices. Sprinkle with chopped cilantro.

Salsa Bean Stew

1 14.5 oz. can of black beans

1 14.5 oz. can corn

2 cups salsa

- Mix all ingredients in a small saucepan on the stove. Bring to a boil and simmer for 3 minutes.

Basic Polenta

1 cup polenta

4 cups water

1Tbsp. butter

1⁄2 tsp. salt

- Bring water, butter, and salt to a boil in a saucepan. Add polenta slowly, stirring constantly. Lower heat to simmer and cook for 15 minutes, stirring occasionally.

Winter-Summer Salad

This is called Christmas Salad because of the colors, but it's just as good in the summer. Don't skimp on the marinading time.

Christmas Salad

1 English cucumber sliced

3 green onions, chopped

4 plum tomatoes, quartered

1 red bell pepper, chopped

1 green bell pepper, chopped


2 shallots, peeled and minced

1 egg

3⁄4 cup Bloody Mary mix

1⁄2 cup olive oil

1⁄4 cup red wine vinegar

2 tsp. Tabasco (or to taste)

salt and pepper

2 Tbsp chopped dill

2 cloves garlic, chopped

- Marinate all for half an hour in refrigerator.

Garlic Dude on the road with the Halls

The Garlic Dude is on the road with Howard and Lisa Hall, Lisa.s brother 'Michael Giluso and Lisa's two sons MAtthew and Mitchell.
Today we see the Garlic Dude resting with the family dog Taz and also The Garlic Dude napping under the air conditioning too going through Santa Rosa NEw Mexico.
Tonight Amarillo Texas.

Thursday, June 18, 2009

Here is a copycat recipe for the Anchor Bar's famous original Buffalo wings. You will need a deep skillet, Dutch oven, or a deep-fryer to fry the chicken wings. It is all about the sauce, which contains only 3 simple ingredients.
Prep Time: 10 minutes

Cook Time: 45 minutes


4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tablespoons butter or margarine (1/2 stick)
5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
1 Tablespoon white wine vinegar

Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Yield: 8 to 10 servings

Note: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.

Recipe Source: Totally Hot! The Ultimate Hot Pepper Cookbook by Michael Goodwin (Doubleday)
Reprinted with permission.

you can order Anchor Bar or Wingtime Sauces right now

Tuesday, June 16, 2009

"Top Chef" Fan Favorite to Host Garlic Showdown
Jun 15, 2009
By Staff Report The Gilroy Dispatch
Fabio Vivani, the Fan Favorite for Bravo TV's "Top Chef" will host this year's Gilroy Garlic Festival Garlic Showdown July 26, officials said.
Vivani grew up in Florence, Italy and is known for incorporating Italian, French and Spanish styles into his food. He specializes in molecular cuisine, and uses cutting-edge technology to prepare food. He is the owner and executive chef of Cafe Firenze Italian Restaurant and Martini Bar. He is also William Shatner's private chef.

As host for the Garlic Showdown, Vivani will talk about what the chefs are doing, how hard it is to cook in such a short amount of time, and cooking in general, said 2009 festival President Kirsten Carr.

"He's the host, the MC," she said.

Carr described Vivani as "incredibly energetic."

In the competition, four Bay Area contestants will have two hours to prepare and serve a dish that uses a "secret ingredient."

While Vivani didn't win "Top Chef," he won the love of his audience.

"In the week after I got kicked out from the show I received over 2 million e-mails. Now you have an idea of how many two million e-mails are? Well I did not and all the computer servers at my restaurant went down and we had to update all of them with a new Internet provider," Vivani said in his Bravo TV blog.

Since the show, he opened two restaurants in Ventura Country, published a cookbook and opened a foundation that focuses on encouraging children's health through proper nutrition

Monday, June 15, 2009

Recipe for Quick 40 Clove Chciken

This is an east LOW FAT version of the French Country Dish.
Actually I think every ethnic group has a recipe like this.

6 boneless chicken breast halves
Coarse salt and freshly ground pepper. Be adventurous try green red or pink peppercorns
1/4 cup olive oil I prefer Extra Virgin since it has more of the olive tone flavor
40 garlic cloves, peeled. The Amazing EZ Roll Garlic Peeler can do 40 cloves in 25 seconds
1/2 cup chopped FRESH parsley

Preheat oven to 400 degrees
Season chicken all over with salt and pepper,
Drizzle with oil and arrange in a single layer in a 13 by 9 inch baking dish.
Scatter 40 cloves of chicken all over chicken.
Cover and bake for 20 minutes.
Sprinkle with parsley.
Bake UNCOVERED 10 minutes longer
Serves 6

For a different version
Buy the Garlic Survival 44 Clove Garlic Cooking Sauce 14 oz from

Just pour over chicken and bake for 20 minutes covered and 10 minutes uncovered.
Ingredients are : Tomatoes, Garlic Roasted and Pickled, Jalapneo Peppers, Onion, Parsley,
Vinegar, Celery. Burgundy Wine, Rosemary, Cilantro, and Spices

Recipe for Confit of Garlic Fancy name for yummy garlic sauce

Confit of Garlic Recipe from Totally Garlic cookbook available at

5 garlic heads
1 teaspoon dried rosemary
1 small dried red chile or 8 whole black peppercorns
1 1/2 cups olive oil

Separate garlic into cloves and peel. The Amazing Ez Roller Garlic Peeler does it in 3 seconds
Place in a small saucepan with the remaining ingredients. Set over low heat for 1 hour.
Remove from heat and cool.
Transfer to a jar and cover tightly.
Add cloves and some of the oil to pasta, rice, potatoes or other vegetables or spread on toasted baguette slices.
Use any remaining oil for cooking ir in salad dressings and marinades.
Makes about 2 cups.

Be sure to keep this mixture refrigerated at all times to prevent botulism according to the FDA.
With this recipe feel free to add other color peppercorns and other DRIED herbs to create your own signature blend

Good Old Fashioned American Garlic Bread

The most requested recipe believe it or not is for Good Old Fashioned American Garlic Bread. Here is a popular version from that Totally Garlic Cookbook by Helene Siegel & Karen Gillingham. $5.95 @
1 1 pound loaf crusty French or Italian bread
1/4 cup butter
8 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan Cheese
Preheat Broiler
Cut bread into 1 1/2 inch slices. In skillet, melt butter over medium heat. Add garlic and saute stirring for 30 seconds
Bruch one cut side of each bread slice generously with garlic butter. Sprinkle evenly with parsley and Parmesan.
Place under hot broiler until crisp and golden brown. Serve hot.
Makes about 12 slices.

Or you can buy from The Garlic Shoppe a 12 oz jar of minced garlic. Mix 1 tablespoon or more with 1/4 cup of butter.
Spread on bread and yum

Or for something fancy, Buy our Garlic Blue cheese butter. Cooking is little different here. Toast the bread under the broiler then spread a thin layer of The Garlic Shoppes own spread over the bread. Push back under the broiler for 3 minutes to let the butter melt into the bread and brown slightly.

Blog for The Garlic Shoppe

Welcome to the new blog for The Garlic Shoppe. We have 2 locations in Gilroy CA 95020. The original big red barn at the intersection of Highways 101 and 25 just 3 miles south of Gilroy is 4310 Monterey Highway for your GPS devices or turn by turn instructions online. The second store is next to the Premium Outlets in the San Ysidro Shopping Center where King Egg Roll and Tk Noodle House are located. The address there is 8650-128 San Ysidro Ave. Everyone is getting excited in Gilroy because Saks Fifth is opening a new OUTLET store in Section C right next to the shopping center we are located in. The Grand Opening for Off 5th is scheduled for June 19. Stop by and check out our 7 month old location. It has lots of windows for great natural light.
The walls are a bright yellow with cherrywood cabinets and a tan floor. The fresh garlic and all the bottled and jarred items look great.