Thursday, July 30, 2009

Happy Birthday to Chef Alex Larson Co-owner of The Garlic Shoppe, Rapazzini Winery and ADAGIO

Happy Birthday to Chef Alex Larson Co-owner of The Garlic Shoppe, Rapazzini Winery and ADAGIO.
Today Alex turns 48 years old. He sure has squeezed a lot of life into the first half. Who knows what the seond half will bring.
Lets all hope for more FUN and more travel to go along with the continued success of his businesses.

Spaghettaccini Carolini by RJ Dyer Gilroy CA Chairman of the First Gilroy Garlic Festival

1 pound spaghetti
4 tablespoons oil
1/4 pound butter
24 cloves fresh garlic, peeled and chopped
1 pound fresh jumbo shrimp, peeled and butterflied
1 red bell pepper, thinly sliced
1 bunch broccoli, cut into bite sized spears
2 cups chopped fresh mushrooms
1 cup chopped fresh parsley
1 cup chopped green onions
1 tablespoon dried red pepper
2 tablespoons flour
1/2 cup dry white wine
1 pint heavy cream
1 small 3 ounce wedge Parmesan cheese, grated
Salt to taste

Cook noodles according to the package directions in boiling water with 2 tablespoons oli. Meanwhile, melt butter in a large skillet over medium-high heat. Add chopped garlic and shrimp, cook until shrimp turn pink, but DO NOT ALLOW TO BROWN. Set Aside
In another skillet, over medium high heat, stir fry red bell pepper and broccoli in remaining 2 tablespoons oil. Cook until crisp tender. Drain and set aside. Add mushrooms, half the parsley, onions and red pepper to garlic with shrimp. saute 1 minute. Add flour, mix thoroughly and add wine. Simmer about 30 seconds, then add cream and heat through stirring. Drain noodles and add to sauce with half the grated cheese. Toss gently until noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistnecy. If sauce is too thick, add more cream. Gently toss in the stir fried vegetables. Garnish with remaining chopped parsley and grated cheese. Serve immediately

Makes 8 Servings

Calamari, Gilroy Garlic Festival Style by Val Filice

Calamari
3 pounds calamari, cleaned and cut
1/3 cup olive oil
1/4 cup white sherry
1 tablespoon crushed fresh garlic
1/2 lemon
1 teaspoon dry basil or 1 tablespoon fresh
1 teaspoon dry oregano or a tablespoon fresh
1/4 teaspoon dry crushed red pepper
Red Sauce ( recipe below)

Red Sauce
1 pound whole, peeled tomatoes, canned or fresh
1 tablespoon olive oil
1/2 green pepper, chopped
1 stalk celery, choppped
1 medium sized yellow onion , chopped
3 cloves fresh garlic, minced

In a large skillet, heat olive oil at high heat. Add wine and sherry and saute crushed garlic. Squeeze the juice of 1/2 lemon into the skillet. Add the lemon rind; sprinkle herbs over and add calamari. Saute calamari about 4 minutes on high heat. DO NOT OVERCOOK

To make the red sauce
Mash tomatoes with potato masher and set aside. In medium sized saucepan, heat oil, add chopped ingredients, and saute until onion is transparent. Add mashed tomatoes and simmer for 30 minutes. Pour red sauce over calamari and heat 1 minute.

Makes 10 servings.

Gilroy Garlic Festival Scampi in Butter Sauce by Val Filice cofounder of the festival

Butter Sauce
1/2 to 1 cup butter
1 tablespoon finely minced fresh garlic
8 ounces clam juice
1/4 cup flour
1 tablespoon minced parsley
1/3 cup white wine
Juice of 1/2 lemon
1 teaspoon dried basil
1/4 teaspoon nutmeg
Salt and peeper to taste
1/2 cup hand and half

Scampi
2 tablespoons butter
1/3 cup olive oil
1 tablespoon minced fresh garlic
huice of 1 lemon
1 tablespoon fresh chopped parsley or 1 teaspoon dry
1/2 teaspoon crushed red pepper
1 tablespoon fresh basil or 1 teaspoon dry
1/4 cup white wine
Dash dry vermouth
Salt and pepper to taste
2 pounds scampi or prawns
deveined and cleaned

Melt butter with garlic in a small saucepan over medium heat.DO NOT LET BUTTER BROWN.
In a separarte bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter, stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices , stirring constantly. Gradually add hal and hal and stir until thickened. Simmer 30 to 45 minutes

To make the scampi
Melt butter in a large saucepan on high heat and add oil. Combine remaining ingredients, keeping scampi aside until the last minute. Add scampi and saute until firm and slightly pink. DO NOT OVERCOOK.
Pour 1 cup of scampi butter over scampi. Refrigerate the rest for later use.

Makes 10 servings.

Monday, July 27, 2009

2nd Place Tie Gilroy Garlic Festival Cookoff Trent Sheldon & Michael Cohen

2nd Place Tie Gilroy Garlic Festival Cookoff Trent Sheldon & Michael Cohen
Second place was a tie between Trent Sheldon of Zionsville, Ind., and Michael Cohen of Los Angeles, who both took home $750. Sheldon made short ribs with black bean barbecue sauce and saffron- and garlic-infused root veggies. Returning to the festival after preparing Monterey duck rolls in last year's competition, Cohen made Baja California coconut and garlic sopa.
On Saturday, a panel of six celebrity judges examined the final dishes on flavor, texture, appearance and use of garlic. The judges included Devon Boisen, head chef at Spenger's Fresh Fish Grotto in Berkeley; Wendy Brodie, food consultant with Art of Food TV; Froncillo; Minzer, a personal chef; Evelyn Miliate, head chef at Raley's Bel Air and Nob Hill Foods; and Jan Wahl, KCBS Radio movie critic.
The festival's Cook-off Committee disagreed with the judges' pick, awarding its first-ever Committee's Choice Award to Karen Harris of Castle Rock, Colo., for her slightly north of the border garlic shrimp salad summer rolls with garlic adobo lime drizzle.

Spicy Garlic Butter Cookies with Garlic Goat Cheese and Honey: by Andre Barth Winnetka California


First place winner 2009 Gilroy Garlic Festival Cookoff


Spicy Garlic Butter Cookies with Garlic Goat Cheese and Honey: by Andre Barth Winnetka California

Makes 20-25 cookies

Ingredients:

Cookies:

1 cup all-purpose flour (unbleached preferred)

½ tsp cayenne pepper

¼ tsp baking powder

1 stick plus 3 tbsp unsalted butter, softened

¾ cup sugar

5 cloves roasted garlic

Topping

3 ounces goat cheese, softened

3 cloves roasted garlic

Honey

Hungarian paprika

Method of Preparation:

Whisk together flour, baking powder, salt and cayenne pepper in a small bowl.

Beat together butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Add the cloves of roasted garlic and beat for another minute or until cloves are incorporated. Reduce speed to low and add flour mixture. Mix until just combined. Form dough into an 8" to 10" log (approximately 2" diameter) and wrap it in plastic wrap. Chill dough until firm.

Preheat oven to 375 degrees.

Cut log into 1/8" to ¼" slices and fill ungreased large baking sheet(s), arranging slices about 1" apart.

Bake cookies until the edges are golden, approximately 12 minutes. When pulled from heat, immediately indent center of each cookie with the back of a spoon. Cool on the sheets then transfer to wire racks to completely cool.

Meanwhile, combine softened goat cheese and 3 cloves of roasted garlic in a small bowl, combining well.

Once cookies have cooled completely, add a good-sized dollop of garlic goat cheese mixture in the center of each cookie. Drizzle some honey over each, add a dash of Hungarian paprika and serve.

108,519 attend the 31st Annual Gilroy Garlic Festival


Festival organizers have announced 2009 attendance topped 108,519 for the 31st presentation of the annual Gilroy Garlic Festival. The giant crowd soaked in an array of garlic delicacies, sunshine and fun over the three day event, made possible by the 4,000 volunteers that make this world-class event happen each year.

“It’s a testament to our volunteers and the value we offer families,” said Kristin Carr, 2009 President. “We couldn’t be happier!"

Chef Ryan Scott is Garlic Showdown Champ and winner of $5000


Chef Ryan Scott is Garlic Showdown Champ
Top Chef Star and Bay Area Culinary Favorite Ryan Scott edged out stiff competition in winning the 3rd annual Garlic Showdown Sunday at the 31st Presentation of the Gilroy Garlic Festival. His four-course combination of pasta, beef, tomato succotash and watermelon tomato salad was the winning combination featuring the “secret ingredient” of tomato in this “Iron Chef” style competition.

The winning entry featured: Homemade Hand-torn Pasta with Baby Tomatoes, Tomato Broth & Mozzarella with Sun-dried Tomato, Black Garlic-encrusted Beef Tenderloin, along with Sungold Tomato Succotash, and Watermelon Tomato Salad with Smoked Tomato Vinaigrette.

http://www.ryanscott2go.com/ is Chef Ryan Scott's company website and blog

Sunday, July 26, 2009

Andre Barth Winner of the 2009 Gilroy Garlic Festival Cookoff




Andre Barth of Winnetka California was crowned the winner of the 2009 Gilroy Garlic Festival Cookoff (pictured with his culinary creation)
His recipe for Spicy Garlic Butter Cookies with Garlic Goat cheese and Honey was judged the best of the 8 finalists.
In the second photo Jan Wahl television and radio personality with Andre Barth and 2009 Gilroy Garlic Festival Queen Jessica Brewka.
In the third photo closeup of the man of the hour Andre Barth, Winner of the Gilroy Garlic Festival Cookoff
Recipe to be posted soon.

4 1/2 hours left of the 2009 Gilroy Garlic Festival

4 1/2 hours left of the 2009 Gilroy Garlic Festival of 2009. Thanks to all the volunteers who worked Rapazzini's The Garlic Shoppe. You all did a great job dealing with all those people ready to taste and sold them a whole bunch of delicious Garlic Shoppe sauces and foods. WE SALUTE you. To the 4000 volunteers who worked at the festival for each of their favorite charities a big HUZZAH to you. To all of you on facebook who crossed every body part from toes, ankles, legs fingers, wrists, arms, even crossed eyes and some body parts I wont mention here to request 85 degree weather. IT WORKED. Temperatures were significantly lower which meant visitors stayed longer at the festival, had more FUN and spent more money to kick start the Gilroy economy and fund all the local charities.
Alex and company are still going. Alex is like the energizer bunny - he just keeps going and going. He tries to make sure everyone gets exactly what they want at The Festival for a very fair price. Joyce Balanesi has returned from retirement for the weekend as the official taste tester at the Highway Store. She gives everyone a taste of one of the 40 items that The Garlic Shoppe makes under our brands, Garlic Dude, Mama Raps, PSYCHO and Sandrinos. Dawn Erojo and Michael Whatley are more than earning their salray handling the hordes of happy customers. Many are still descending on the Highway store after attending the Festival. Think about doing that as your plan next year. Shop, EAT , Drink, and Stink at the Festival but BUY all your jarred foods and sauces and garlic braids at The Garlic Shoppe AFTER OR BEFOR at either at 4310 Monterey Highway Gilroy CA95020 or at OUR NEW LOCATION next to the Outlets and Home depot @ 8650-128 San Ysidro Ave Gilroy
CA 95020. You can also join the people who ORDER ONLINE from our webshoppe @ http://GarlicShoppe.com. Michael Giluso is keeping the sales rolling in. He didnt even panic when their was a line through the whole store and over 40 customers inside looking and asking questions of how to use and what to buy. The Rapazzini Winery http://RapazziniWinery was the complete domain of Adam Pagnagni for the first time during the Garlic Festival since John Berger retired. He did a great job of serving wine, answering questions and keeping people laughing. We do have your walla walla onions saved for you John from one of your favorite Washington customers. Out in front the winery My aunt Joan Balanesi and John Matteucci were running the FRESH FRUIT STAND selling cherries, strawberries, mangoes fresh garlic briads and more. Thanks to each of you volunteer helpers that took care of our loyal customers at the Gilroy Garlic Festival. A BIG THANK YOU to all the people that put on the Gilroy Garlic Festival. It helps our business and several others succeed all year long because of your efforts. Putting local people to work and creating local profits to invest in our hometown. PLUS all the the cash that is raised for all the charities in Gilroy is on top. Way to go everyone!

Saturday, July 25, 2009

KRTY proudly presents Singleton and Mullins TODAY at Gilroy GArlic Festival

KRTY poudly presents Singleton and Mullins on the Vineyard stage today.
Kis area Amatuer Hour still going strong.
36 other acts on three stages to keep you music fulfilled

Friday, July 24, 2009

Middle-Eastern Carrot Salad by Marion Marshall, Van Nuys CA from The Garlic Lovers Cookbook Volume 2

Middle-Eastern Carrot Salad by Marion Marshall, Van Nuys CA from The Garlic Lovers Cookbook Volume 2

A sweet and savory dish to serve as an accent with meat and potatoes, rice or pasta
6 large carrots, peeled and cooked
3 to 4 cloves fresh garlic, minced
1 tablespoon salad oil
1 tablespoon paprika
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon cumin
Juice of 1 large lemon or 1 1/2 tablespoons vinegar

Slice carrots into 1/4 inch rounds. Combine all other ingredients and add to carrots. Marinate 3 to 4 hours, or overnight.

Dragon Dip from The Garlic Lovers Cookbook by Cynthia Kannenberg Brown Deer WI

Dragon Dip from The Garlic Lovers Cookbook Vol 2 $16.95 by Cynthia Kannenberg Brown Deer WI

1 (8 ounce) package cream cheese
6 cloves fresh garlic, finely minced or 1 1/2 teaspoons garlic powder
2 cups grated Cheddar cheese
6 tablespoons half and half
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon onion salt
3 drops Tabasco suggestion PSYCHO garlic hot sauce
6 slices bacon, fried crisp and crumbled

Combine all ingredients, except bacon, in a double boiler.
Cook, stirring continuously, until smooth and blended.
Add bacon and heat through.
Place in a chafing dish and serve with dippers of your choice.
Think Garlic Dude Garlic Chips, toast points , toasted french bread, carrots, celery, cauliflower

Fabio Vivani, Jamie Lauren and Ryan Scott from Bravo's Top Chef to compete for $5000 prize


Pizarro: Chefs will work their magic at Gilroy Garlic Festival

By Sal Pizarro
spizarro@mercurynews.com
Posted: 07/24/2009 12:00:00 AM PDT

One of the great things about the Gilroy Garlic Festival is discovering the amazing dishes chefs create with the, uh, aromatic bulbs.
This year's festival, which opens today and runs through Sunday at Christmas Hill Park, should be no exception.
Gilroy chef Rachel Spivack is a whiz with garlic, using it to spice up her Southwestern style dishes. Sam Bozzo and Gene Sakahara always have a few tricks up their sleeves, and they'll compete in a Master Chef challenge today.
Caterers Parsley Sage Rosemary and Thyme will be making their first appearance at the festival this year. Co-owner Debbie Blackwell told me they'll be whipping up their famous paella, garlic style.
There even will be celebrity chefs around, including Fabio Viviani, Jamie Lauren and Ryan Scott from Bravo's "Top Chef."
And don't miss the Great Gilroy Garlic Cook-Off, featuring eight contestants from around the country. That gets started at 10 a.m. Saturday, but if you can't make it, the competition is being streamed at www.gilroygarlicfestival.com.
Admission is $12 each day, with seniors and children 6-12 getting in for $6.

The Paella booth from celebrated catered Parsley, Sage Rosemary and Time is 3 booths away from Rapazzinis The Garlic Shoppe booth #13 exhibitors for 31 years. SakaBozzo cookbooks will be available from The Garlic Shoppe online after the festival. http://GarlicShoppe.com.

Thursday, July 23, 2009

Great Garlic Cookoff Saturday July 25 Gilroy Garlic Festival features 8 finalists from around America

8 Contestants vie to be the WINNER of the “Great Garlic Cookoff”

Saturday’s (July 25) Great Garlic Cook-Off will bring eight finalists from over 700 worldwide entries to the Cook-Off stage to prepare their submitted recipes to a panel of six select judges. The Cook-Off is annually covered by worldwide media.
KSBW-TV (Salinas/Monterey) news anchor Dan Green and his wife, Central Coast television news anchor Kate Callaghan, will serve as emcees of the Cook-Off. You can watch the contestants prepare their dishes and offer commentary at the Cooking Demonstration stage. Be there and see who the big winner is for 2009!

The Chairman of the 2009 Garlic Festival Recipe Committee is Dennis Harrigan.

Baja California Coconut and Garlic Sopa
Michael Cohen / Los Angeles,CA

Spicy Garlic Butter Cookies with Garlic Goat Cheese & Honey
Andrew Barth / Winnetka,CA

Gooey Garlicky Mushroom Mac
Derrick Thurman / Charlotte,NC

Short Ribs with Black Bean BBQ Sauce & Saffron Garlic Infused Root
Trent Sheldon / Zionsville,IN

Slightly North of the Border Garlic Shrimp Salad Summer Rolls with Garlic Adobo Lime Drizzle
Karen Harris / Castle Rock, CO

Garlicky Three-Cheese and Basil-Mint Savory French Toast Bites with Candied Walnut
Erin Evenson / Brooklyn,NY

Garlic Herb Chicken with Cranberry Vermouth Sauce
Boni Passmore / Antelope, CA

Garlic & Walnut Pork Spirals with Smoky Mocha Barbecue Sauce
Mary Shivers / Ada,OK

Tuesday, July 21, 2009

2009 Garlic Festival childrens area information & schedule

If you have kids, you probably want to know what there is to do for kids at the 2009 Gilroy Garlic Festival.
http://www.gilroydispatch.com/special/257698-2009-garlic-festival-childrens-area-information-and-schedule

Grilled Tuscan Chicken by Totally Garlic Cookbook

Grilled Tuscan Chicken by Totally Garlic Cookbook $5.95 at The Garlic Shoppe

2 shallots
2 teaspoons molasses
2 tablespoons tomato paste
12 garlic cloves, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
Juice and finely grated skin of 1 lemon
1/2 cup dry red wine
2 chickens quartered

In blender or food processor, combine all ingredients except the chicken. Process until herbs are finely minced.
Place chickens in large shallow dish and pour marinade over them. Cover and refrigerate several hours or overnight is best, turning several times.
Grill chicken over medium hot coals, turning several times and basting thoroughly with marinade, until crisp and browned, about 40 minutes.
Serves 6 to 8

Helpful household information

DID YOU KNOW?

Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.


Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster


Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are firmer and better for cooking.

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

Add garlic immediately to a recipe if you want a light taste add garlic at the end of the recipe if your want a stronger taste of garlic.

Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes! Serve alone or with vanilla ice cream. Yummm!

Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Newspaper weeds away
Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not
get through wet newspapers.

Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

No More Mosquitoes
Place a dryer sheet in your pocket.
It will keep the mosquitoes away.

Squirrel Away!
To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper.
The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.

Flexible vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.

Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! .. static is gone.

Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!

Reopening envelope
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

Conditioner
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it "home," can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

INFO ABOUT CLOTHES DRYERS
The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load of clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material ... I'm sure you know what your dryer's lint filter looks like. Well ....
the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long
time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?! Learn something new everyday! I certainly didn't know dryer sheets would do that. So, I thought I'd share!

Note: I went to my dryer and tested my screen by running water on it. The water ran through a little bit but mostly collected all the water in the mesh screen. I washed it with warm soapy water and a nylon brush and I had it done in 30 seconds. Then when I rinsed it .... the water ran right thru the screen! There wasn't any puddling at all! That repairman knew what he was talking about!

Sauteed Spinach with Garlic & Lemon Slivers from Totally Garlic Cookbook

Sauteed Spinach with Garlic & Lemon Slivers from Totally Garlic Cookbook $5.95 from The Garlic Shoppe

1 tablespoon extra virgin olive oil
12 garlic cloves, peeled and slivered Suggestion Dehydrated Garlic Flakes From Mama Raps to save time
1 1/2 pound spinach, rinsed and trimmed
Coarse salt and freshly ground black pepper
Skin of 1/2 lemon, slivered

In large skillet, heat olive oil over medium high heat.
Add garlic and cook, stirring , about 1 minute or until just pale golden.
Add spinach with water that clings to the leaves, and cook just until wilted, stirring several times.
Season to taste with salt and pepper. Suggestion Try Garlic Dude Dust instead or Mama Raps Special Blend for those on a no sodium diet
Add lemon skin, toss and serve

Serves 4

Grilled Lamb with Garlic Raita from Totally Garlic Cookbook

Grilled Lamb with Garlic Raita from Totally Garlic Cookbook $5.95 at The Garlic Shoppe

Juice and peel of 1 lemon
1/4 cup olive oil
1/2 small onion, minced
8 garlic cloves, minced
3 tablespoons, chopped fresh oregano
1 (5 pound) leg of lamb, butterflied
Coarse Salt
Garlic Raita Recipe Below

In large shallow dish, combine lemon juice and peel, olive oil, onion, garlic, and oregano. Add lamb and turn to coat all over. Cover and refrigerate overnight, turning the lamb several times.
Grill over hot coals, turning several times and basting thoroughly with marinade, about 40 minutes.
Serve thinly sliced with Garlic Raita
Serves 8

Garlic Raita Garlic Yogurt based Sauce from Totally Garlic Cookbook $5.95
1 (6 ounce) plain yogurt
1/4 cup sour cream
6 garlic cloves minced
2 tablespoons chopped mint
1/2 teaspoon salt

Mix ingredients together in a bowl. Serve chilled
Great for lamb or as a spread on toast points
Makes 1 cup

Garlic Raita Garlic Yogurt based Sauce from Totally Garlic Cookbook

Garlic Raita Garlic Yogurt based Sauce from Totally Garlic Cookbook $5.95
1 (6 ounce) plain yogurt
1/4 cup sour cream
6 garlic cloves minced
2 tablespoons chopped mint
1/2 teaspoon salt

Mix ingredients together in a bowl. Serve chilled
Great for lamb or as a spread on toast points
Makes 1 cup

Italian Parmesan Salad Dressing from the Very Salad Dressing by Teresa Burns

Italian Parmesan Salad Dressing from the Very Salad Dressing by Teresa Burns
1/3 cup balsamic vinegar
1/4 cup freshly grated Parmesan cheese
1 1/2 tablespoons freshly squeezed lemon juice
2 green onions, green part only, chopped
2 teaspoons Worcestershire sauce
2 cloves garlic
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil
Dash of Tabasco sauce
Salt and freshly ground pepper

Ina jar with a hand blender or in a food processor fitted with a steel blade, combine the vinegar,Parmesan, lemon juice, green onions, Worcestershire sauce, garlic and oregano. Blend until the garlic oregano are finely chopped. Slowly add the oil, processing, until the mixture is emulsified. Stir in the Tabasco and salt and pepper to taste. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before mixing again and serving.

Thje dressing will keep for up to 7 days in an airtight container in the refrigerator.

Makes about 1 1/2 cups

Monday, July 20, 2009

Roasted Garlic prepared in a ceramic Garlic Roaster


Roasted Garlic prepared in a Garlic Roaster
1 to 6 heads of fresh garlic bulbs
Extra Virgin Olive Oil to drizzle
Favorite multi spice seasoning: Suggestion Mama Raps Special Blend, Garlic Dude Dust or Hot N Spicy

Preheat the oven to 450 degrees F.
Soak the lid of the ceramic roaster in water for 15 minutes whie you prepare the garlic to raost.
Cut off 1/4 inch of each bulb head at the stalk exposing the points of all cloves of the head.
Place the bulbs on the ceramic roaster tray.
Drizzle each bulb of garlic lightly with extra virgin olive oil
Sprinkle each head with your favorite multi flavor seasoning
Lower the preheated oven to 350 degrees F.
Place the damp lid on the tray and insert into preheated now 350 degree oven for 40 minutes
When you squeeze the garlic bulbs from the bottom , the roasted garlic should come out of the cut top like a paste.
Creamy , caramelized and ready to use as a spread on sandwiches, add to mashed potatoes, served as a condiment for steak chicken or fish.

Garlic Hummus from The Stinking Rose Cookbook by Andrea Froncillo

Lots of people have been asking for an awesome recipe for Garlic Hummus. People who know hummus say this is a great one.
Try it yourself. Some people use it as a sandwich spread for turkey or chicken sandwiches also,

Garlic Hummus from The Stinking Rose Cookbook by Andrea Froncillo
1 (10) ounce can garbanzo beans, drained and rinsed
1/4 cup extra virgin olive oil or suggestion Extra Virigin Garlic Olive Oil
Juice of 1/2 lemon
4 cloves of Roasted garlic See below
Salt and freshly ground black pepper
1 tablespoon minced Fresh flat leaf parsley
Toasted artisan bread or crackers for serving

In a blender, combine the garbanzo beans, olive oil, lemon juice and roasted garlic. Process on low speed until smooth and creamy. Season with salt and freshly ground pepper.Use now or cover and refrigerate for up to 1 week.
To serve, scrape into a serving dish. Sprinkle the parsley over the hummus and serve with toast or crackers for spreading or dipping. Many people enjoy garlic hummus as a sandwich spread in place of mayonnaise.
Serves 4 to 6 people

Roasted Garlic by The Stinking Rose Cookbook
2 cups garlic cloves
1 cup olive oil

In a heavy saucepan, combine the garlic and olive oil and cook over low heat for about 40 minutes, stirring once at 20 minutes, until the garlic begins to soften. Preheat the over to 250 degrees F. Using a slotted spoon, transfer the garlic to a baking sheet. Bake for 25 to 30 Minutes, until the cloves are golden brown and slightly wrinkled.

Roasted Garlic prepared in a Garlic Roaster
1 to 3 heads of fresh garlic bulbs
Extra Virgin Olive Oil to drizzle
Favorite multi spice seasoning: Suggestion Mama Raps Special Blend, Garlic Dude Dust or Hot N Spicy

Preheat the oven to 450 degrees F.
Soak the lid of the ceramic roaster in water for 15 minutes whie you prepare the garlic to raost.
Cut off 1/4 inch of each bulb head at the stalk exposing the points of all cloves of the head.
Place the bulbs on the ceramic roaster tray.
Drizzle each bulb of garlic lightly with extra virgin olive oil
Sprinkle each head with your favorite multi flavor seasoning
Lower the preheated oven to 350 degrees F.
Place the damp lid on the tray and insert into preheated now 350 degree oven for 40 minutes
When you squeeze the garlic bulbs from the bottom , the roasted garlic should come out of the cut top like a paste.
Creamy , caramelized and ready to use as a spread on sandwiches, add to mashed potatoes, served as a condiment for steak chicken or fish.

The Infamous Garlitini from The Garlic Shoppe

Ice cubes for chilling and shaking
4 Mama Raps garlic stuffed olives and/or pickled garlic cloves from The Garlic Shoppe
4 ounces of vodka
Dash or dry vermouth
Splash of olive juice ( optional for a DIRTY Garlitini)

Chill 2 martini glasses in the freezer beforehand, or fill them with ice cubes and water. Let them stand ofr 1 minute before using.
Spear the olives and or pickled garlic cloves on each pick. At least 2 items on each pick.

Fill a cocktail shaker with ice and add the vodka and vermouth. Some say you should just wave the bottle of vermouth over the glass and whisper the word "vermouth" over the glasses. For a "DIRTY" GarlitinI , add a splash of olive juice from the jar
Shake vigorously for 15 seconds being sure to shake your hips as well. Strain into the 2 chilled glasses and garnish with the garlic stuffed olives and pickled garlic cloves.

http://GarlicShoppe.com

The Stinking Bloody Mary from The Stinking Rose Cookbook by Andrea Froncillo

Ice cubes for shaking and chilling
1 cup tomato juice
3 ounces of vodka
1 teaspoon prepared horseradish suggestion Mama Raps Garlic Horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco Sauce suggestion PSYCHO garlic hot sauce
1/2 teaspoon minced garlic
Splash of Olive juice
1/2 teaspoon freshly ground black pepper
Juice of 1 lemon
Celery spears (optional), Mama Raps Pickled garlic cloves, large cocktail olives, and cherry tomatoes for garnish
Suggestion Garlic Stuffed Olives from Mama Raps , Jalapeno Stuffed Olives or Habanero Stuffed Olives

Chill 2 pint glasses in the freezer beforehand, or fill them with ice cubes and water and let stand for 1 minute before using.
Fill a cocktail shaker with ice and add the tomato juice, vodka, horseradish, Worcestershire sauce., Tabasco or Psycho hot sauce, minced garlic, olive juice, pepper and lemon juice. Shake vigorously for 15 to 30 seconds. Divide between the 2 chilled glasses and garnish with a celery spear and a skewer with a pickled garlic clove, cocktail olive and cherry tomato.

Suggestion you could also use a Mama Raps Pickled Asparagus Spear and Mama Raps Garlic Green Beans to get all you veggies for the day in with this first cocktail. :)

Mole Sauce The Stinking Rose Cookbook by Andrea Froncillo with Jennifer Jeffrey

Mole Sauce The Stinking Rose Cookbook by Andrea Froncillo with Jennifer Jeffrey
Cookbook available at The Garlic Shoppe for $19.98 162 pages

1 yellow onion
3 cloves garlic halved
Olive oil for drizzling
2 ancho chiles
2 pasilla chiles
1/2 cup chicken broth
1 tablespoon distilled white vinegar
2 tablespoons dark molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
2 tablespoons heavy cream
2 ounces bittersweet chocolate, chopped

1. Preheat the oven to 350 degrees F. Spread the onion and garlic on a baking sheet and drizzle with olive oil. Roast for 20 to 25 minutes, until the garlic is golden brown and the onion is curling and browned on the edges.
2 Meanwhile, soak the chiles in warm water for at least 30 minutes or until rehydrated. Stem and see the chiles, then rinse and pat them down. Chop coarsely. In a blender, combine the chiles and the roasted garlic and onions and pulse until a thick paste is formed. Add the chicken broth, vinegar, molasses, cinnamon, coriander and cloves and puree until smooth.
3. Pour into a small saucepan and stir in the cream. Bring to a simmer over medium heat, then stir in the chocolate until melted; DO NOT BOIL. Cook, stirring frequently, for about 3 minutes to blend the flavors. Remove from the heat and serve warm.
Makes about 1 cup

Sunday, July 19, 2009

Yucatecan Grilled Pork from Totally Garlic Cookbook By Helene Siegel and Karen Gillingham

Yucatecan Grilled Pork from Totally Garlic Cookbook By Helene Siegel and Karen Gillingham


2 Cups lime juice
12 garlic cloves, minced
1 tablespoon coarse salt
4 pounds boneless pork shoulder, thinly sliced
across the grain by the butcher. It does make a difference in this recipe
Thinly sliced cucumbers for garnish
Tomato Salsa

Whisk together the lime juice, garlic, and salt in a large pan or bowl. Add por slices and toss to coat evenly. Cover and refrigerate 2 to 8 hours
PREHEAT the grill or broker. Grill or broil the pork over medium flames about 15 minutes, turning frequently to avoid scorching.
Serve with warm tortillas, cucumbers and tomato salsa.
Posted by The Garlic Dude at 11:12 PM 0 comments
Labels: grilled pork, helene Siegel, karen Gillingham, totally garlic cookbook, yucatecan pork

Garlic Creme Caramel Totally Garlic Cookbook by Helene Siegel &Karen Gillingham

Garlic Creme Caramel Totally Garlic Cookbook by Helene Siegel &Karen Gillingham
Something different for this weeks dessert

1 cup sugar or sugar substitute
6 garlic cloves, peeled Use the Amazing EZ Roller from The Garlic Shoppe
1 head roasted garlic, peeled
8 egg yolks
1 12 ounce ca evaporated milk
First ROAST GARLIC HEAD
Preheat oven to 350 degrees
Using a sharp knife cut about 1/2 off the top of each garlic head. Arrange in a shallow baking dish or a clay roaster and drizzle oil evenly over the tops Bake 45 to 60 minutes or until soft, brushing often with oil
Serves 6
PREHEAT oven to 350 degrees F
In small heavy skillet, place 1/2 cup sugar. Cook over medium heat until sugar is carmelized.
Immediately pour hot syrup into t (6 ounce) custard cups. Drop 1 fresh garlic clove in center of each.
In blender, combine roasted garlic cloves, egg yolksm evaporated milk, and remaining sugar. Process to blend. Strain Mixture into custard cups. Arrange cups in baking pan and pour in water to half depth of cups. Bake about 30 minutes or until custards are almost set in center. Remove cups from pan and cool.
Cover and chill well until ready to serve.
Serves 6

Yucatecan Grilled Pork from Totally Garlic Cookbook By Helene Siegel and Karen Gillingham

Yucatecan Grilled Pork from Totally Garlic Cookbook By Helene Siegel and Karen Gillingham

2 Cups lime juice
12 garlic cloves, minced
1 tablespoon coarse salt
4 pounds boneless pork shoulder, thinly sliced
across the grain by the butcher. It does make a difference in this recipe
Thinly sliced cucumbers for garnish
Tomato Salsa

Whisk together the lime juice, garlic, and salt in a large pan or bowl. Add por slices and toss to coat evenly. Cover and refrigerate 2 to 8 hours
PREHEAT the grill or broker. Grill or broil the pork over medium flames about 15 minutes, turning frequently to avoid scorching.
Serve with warm tortillas, cucumbers and tomato salsa.

T's Sauce Tartar Teresa Burns Very Salad Dressing on sale at The Garlic Shoppe $5.98

This one is for the fast food fish and chips king Michael Giluso Gourmet Very Salad Dressing by Teresa Burns $5,98 for 89 recipes Order now http://GarlicShoppe.com
1 cup mayonnaise reduced fat is acceptable or suggestion garlic mayonnaise/aioli from Mama Raps
1 hard boiled egg, chopped
1/4 cup sweet pickles minced
2 tablespoons shallots minced
2 tablespoons capers, drained and minced
2 tablespoons minced fresh parsley (preferably flat leaf) suggest Special Blend combination of green herb
1 teaspoon Dijon Mustard suggest Mama Raps Dijon
1 teaspoons freshly squeezed lemon juice
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
Dash of Worcestershire sauce or suggestion Mama Raps Garlic Steak Sauce
Salt and freshly ground pepper

In a bowl or jar., combine all the ingredients, adding salt and pepper to taste, Stir well. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before serving.
This dressing will keep up for up to 1 week in an airtight container in the refrigerator.

Try this self made tartar sauce on fast food from Jack in the Box, Carls Jr, McDonalds, Wendys and even real ristorantes. You will be shocked how a sauce can make what seemed just ok become DELICIOUS! let us know djciv@garlic.com
Feel Free to email your recipes to me at djciv@garlic.com . We always give credit to the creator of the recipes

Flying R Ranch Dressing from Very Salad Dressing by Teresa Burns

Ranch Dressing are buttermilk dressings flavored with onion and garlic plus other seasonings. Thats where you can go wild using the many different seasoning available at The Garlic Shoppe. The original ranch dressing is said to have been created by the Henson family, owners of Hidden Valley Ranch near Santa Barbara. California. They began selling their dressing as a dry mix shortly after World War 11. Does anyone know Bill Henson who was a model for and was successful posed in Levis?
. If so contact me Charlie Larson djciv@garlic.com
This is Teresa Burns version
1/3 cup beuttermilk
1 tablespoon cider vinegar
1 tablespoon apple juice or cider
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar or sugar substitute like Splendid
1 clove garlic
1 green onion, white part only chopped
1 tablespoons chopped fresh thyme or 1/4 teaspoon dried
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried
1 egg yolk
1/3 cup any vegetable oil
Salt and Freshly ground pepper
In a jar with a hand blender or in a food processor fitted with a steel blade. Combine the buttermilk, vinegar,apple juice,
lemon juice, sugar , garlic, green onion, and herbs are finelt chopped. One might like to use Mama Raps Special blend as the dry green spices.With the motor running slowly add the oil and continue processing until the oil is fully incorporated iinto the mixture. Add salt and pepper to taste. Cover and chill the dressing until you are ready to use. Let stand at room tempreture for 5 minutes before thouroughly mixing again and serving.
This dressing is best served the day it is made.
Males 1 1/4 cups of goodness

Thai Dressing & Marinade Teresa Burns Very Salad Dressings

Thai Dressing & Marinade Teresa Burns Very Salad Dressings
This dressing gets quite a bit of fire from crushed red pepper flakes- use
LESS if you dont like hot foods. This makes an excellent marinade for poultry and seafood.
I decided to add this recipe because of Mark and Arnels love of Thai food and good times.

6 tablespoons freshly squeezed lime juice
1/4 cup any vegetable oil
1/4 cup soy sauce
3 cloves garlic, minced suggestion FRESH Gilroy Garlic or Mama Raps brand minced
1 1/4 tablespoons smooth peanut butter
1 tablespoon crushed red pepper flakes
Salt and freshly ground pepper

Combine all the ingredients in a bowl or jar adding salt and pepper to taste, and stir or shake to blend very well.
Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before stirring or shaking again and serving. Many of asked while leave the dressing out for 5 minutes. The slightly warmer temperature allows the ingredients to mix more easily and the sauce has a more aromatic taste at the warmer temperature.
This dressing will keep for up to 1 week in an airtight container in the refrigerator.
Makes about 1 cup

Cowboy Vinaigrette Dressing and Marinade in honor of the Salinas Valley Rodeo

Cowboy Vinaigrette Dressing & Marinade has a robust flavor, The horseradish and cayenne give it a pleasant spicy flavor. Teres Burns loves to crumble a bit of bacon on top.

1/3 cup cider vinegar
2 tablespoons chopped onion
1 tablespoon sugar or sugar substitute
1 teaspoon Worcestershire Sauce
1 teaspoon horseradish or try Mama Raps Garlic Horseradish for a Gilroy flair
1/2 teaspoon Dijon Mustard
Pinch of cayenne pepper
1/4 cup plus 1 tablespoon any vegetable or nut oil
Salt and freshly ground pepper
In a small bowl, combine the vinegar, onion, sugar,Worcestershire, horseradish, mustard and cayenne.
Whisk to mix well. Slowly add the oil while whisking, and continue whisking until the mixture is emulsified.
Add salt and freshly ground pepper to taste. You may also try Garlic Dude dust, Garlic Capital Garlic Award Mix in place of the salt and pepper. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before whisking again and serving.
This dressing will keep 7 days in an airtight container in the refrigerator.
Makes about 1 1/3 cups

Teresa Burns Moms Salad Dressing & Marinade

Teresa Burns Moms Salad Dressing & Marinade from Very Salad Dressing by Teresa Burns

1/4 cup red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 cloves of garlic, minced
2 teaspoons Dijon Mustard
2 teaspoons sugar or like amount of Splendid
1 teaspoon dried fine herbs Mama Raps Special Blend
2/3 cup any vegetable oil
Salt and freshly ground pepper

In a small bowl, combine the vinegar, lemon juice, garlic, mustard, sugar, and herbs.
Whisk to mix well. Slowly add the oil while whisking, and continue whisking until the mixture is emulsified. Or combine the ingredients in a jar and blend with a hand blender. Add salt and pepper to taste. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before whisking again and serving.
This dressing will keep up to 4 days in an airtight container in the refrigerator.
Makes about 1 cup.

Fiesta Salad Dressing Just in time for the Gilroy Garlic Festival

Fiesta Salad Dressing from Very Salad Dressing by Teresa Burns
Add leftover turkey or chicken to greens,dress with this salad dressing and enjoy a nice lunch or light dinner main course.
2 1/2 tablespoons cider vinegar
1 tablespoon mild salsa suggestion Mama Raps Garlic Salsa $5.98
1 small clove garlic
1 teaspoon chopped fresh oregano or 1/8 teaspoon dried
1 teaspoon chopped fresh cilantro
1/8 teaspoon ground cumin
1/8 teaspoon seasoning salt suggestion Garlic Dude Dust
1/8 teaspoon freshly ground pepper
1/4 cup any vegetable oil

In a jar with a hand blender or in a food processor fitted with a steel blade.
Combine the vinegar,, salsa, garlic, oregano, cilantro, cumin, salt and pepper.
Process until the garlic is finely chopped. Slowly add the oil, processing until the mixture is emulsified.
Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before mixing again and serving.
This dressing will keep up to 5 days in an airtight container in the refrigerator.

Makes about 1/2 cup

Saturday, July 18, 2009

$5000 prize to winner of the Garlic Showdown July 26 2009 High Noon

Rules for the Garlic Showdown at High Noon
Each contestant is chosen by either
1. the chair/assistant
chair of the event or by a sponsoring TV/Radio station
2. Each contestant must be a professional chef
3. Chefs are not required to wear their chef “whites”
4. Each contestant may/should bring their own specialty
spices/herbs, specialty cooking oils, oils for deep frying,
and wine. We will provide wine for each cooking
station, red/white
5. Each contestant must bring their own cookware and
specialty items such as blenders, food processors,
mixers, etc.
6. Each contestant may bring one sous chef
7. The cook-off does not provide grills
8. Contestants may not bring written recipes with them
9. The contest will start at noon and culminate at 2:00PM
celebrity contestants
10. Each contestant will be required to prepare two dishes
11. Each team will be allowed to review the pantry items at
11:30 a.m. which will be prior to the reveal of the secret
ingredient which will be revealed @ “High Noon”
12. All contestants will start at 12:05PM
13. Each contestant will have one-hour from start to finish
14. All contestants will stop at the same time
15. The first contestant must be ready to present their two
dishes to judges at 1:05PM the remaining contestants
will present at ten-minute intervals
16. Contestants will be judged on: presentation, originality,
flavor, texture and use of the “secret ingredient”
17. The winner will be announced at 2:00PM and
awarded the $5,000 prize. The remaining contestants
(team) will be awarded $500
Brian Christensen
Stokes Restaurant & Bar, Monterey
Jamie Lauren
Absinthe Brasserie and Bar, San Francisco
When he began his culinary career 10 years ago,
BRIAN CHRISTENSEN would call his grandmother for
recipe ideas. Now, Grandma is probably asking her
grandson for a few tips.
Born and raised in Carmel, Calif., Christensen worked
his way up the food chain to become executive chef of
Stokes Restaurant & Bar in Monterey, Calif. He graduated
at the top of his class from Le Cordon Bleu culinary
institute in San Francisco while simultaneously acting as
opening sous chef for rising star chef Joe Bosworth in the
city’s Bambuddha Lounge.
Christensen joined Stokes as sous chef in 2005, where
he was later promoted to executive chef. He feels that
Monterey County offers him the best of all worlds – “the
produce in Salinas Valley, the wines of Santa Lucia, the
line-caught fish from Monterey Bay and the mushrooms
in Big Sur … I am blessed with the abundance of this
area and am fortunate enough to have a discerning
audience of food lovers to keep me on my toes”
“Top Chef” contestant JAMIE LAUREN rose from mixing
meatloaf and chicken cutlets in Manhattan to become
one of the San Francisco Chronicle’s Rising Star Chefs in
2005, Restaurant Hospitality’s Rising Star Chef 2008,
and the executive chef of Absinthe Brasserie and Bar in
San Francisco.
An honors graduate of the Culinary Institute of America,
Lauren has worked with a number of celebrity chefs –
including Anita Lo, Lance Dean Velasquez and Jean-
Michel Bouvier – whom she credits with teaching her
how to meld the exotic flavors and ingredients she works
with today.
Best described as American-influenced French and
northern Italian, the menu at Absinthe echoes Lauren’s
commitment to organic, locally grown, seasonal ingredients.
Lauren says her cuisine “looks good and taste
good, but it’s not so refined that you find yourself afraid
to touch it. … A lot of love goes into each dish.”
celebrity contestants
Bruce Paton
Cathedral Hill Hotel, San Francisco
Ryan Scott
RyanScott2go.com
BRUCE PATON CEC has been working in professional
kitchens for over twenty years. Better known as “The
Beer Chef”, Bruce hosts beer and food pairing events
as well as featuring “San Francisco Cuisine” in the Jack
Tar Bar and Grill and The Cathedral Hill Hotel’s 30,000
square feet of banquet space where he has worked as
Executive Chef since 2001. He started his career as the
Banquet Chef at The Claremont Resort and Spa then
went on to become the Executive Chef at Barclays Restaurant
and Pub, The Clift Hotel and Flagship Events by
Hornblower.
Chef Bruce has been a writer for The Culinarian Magazine
column “The Beer Chef” for over seven years and
recently contributed to several issues of Draft magazine.
Chef Bruce has been hosting the “Dinner with the Brewmaster”
series since 1995 in three consecutive different
venues. He has created special menus for over seventyfive
of these fun events to date and is nationally recognized
as an expert at pairing food with beer. Chef Bruce
was featured on the cover of The Celebrator Beer News
magazine in October of 2005, the cover of Beer Advocate
magazine in July 2008 and was also featured on
CBS Eye on the Bay’s “Bay Area Beer Segment”.
Known for his critically acclaimed California
Mediterranean cuisine, “Top Chef”’s RYAN SCOTT of
Modesto, Calif., draws from a wealth of education
and national experience.
In 1999, Scott entered the prestigious California
Culinary Academy in San Francisco, and began his
professional career with a one-year internship at Bistro
Roxy in Reno, Nev. In 2001, he decided to take a trip
to Hawaii, and soon embarked on a whirlwind adventure
throughout the United States during which he studied
under a variety of acclaimed chefs and cemented
his skills and vision.
In 2005, Scott returned to San Francisco and became
chef and manager of Myth Café, which was recognized
one year later as the No. 1 dining destination by San
Francisco magazine. In 2008, he showcased his New
American cuisine on Bravo Television Network’s “Top
Chef: Chicago.” Scott uses his talents to help others
during his annual Thanksgiving Bag Lunch Giveaway,
where he and a team of volunteers create from scratch
1,500 lunches for people in need.

The Judges
Celebrity chefs GENE SAKAHARA and SAM BOZZO achieved their
popularity as a team – SakaBozzo, or “Twins Separated at Birth.”
Though not genetically identical, SakaBozzo share an educational
background and the distinguished title of former Gilroy Garlic Festival
president, and both call the city of Gilroy home.
Sakahara’s passion for garlic was ignited in his early years when
he began working in garlic fields and later at a garlic processing
plant while in college, while Bozzo gained his culinary expertise
through restaurant ownership and cooking demonstrations. Since
then, both have been featured as celebrity chefs not only at the
Garlic Festival, but also at promotional events for Macy’s and Nob
Hill Foods, the Gridley Rice Festival, and a number of other foodrelated
extravaganzas, both local and international.
Sakahara and Bozzo have both been nominated for the KSBW-TV
Jefferson Awards for their community service and contributions to
the city of Gilroy. Sakahara is a retired elementary school principal,
but continues to serve as a consultant and administrative
coach with the University of California – Santa Cruz. Bozzo previously
worked as director of facilities for Gilroy Unified School
District, and retired as assistant superintendent of human resources
at the Monterey County Office of Education.
Barbara DeLorenzo
BARBARA DELORENZO has been involved in the Garlic
Festival for many years; the past four years serving as
assistant chairman and then chairman of the cook-off/
recipe contest stage. During her tenure, she and her
assistant chair, Dennis Harrigan (now chairman of the
event) conceived of and implemented the “Showdown”
which has become a highlight on the cook-off stage.
Barbara is currently serving on the Advisory Committee
for the Garlic Festival and has served as the auditor for
the Gilroy Garlic Queen competition for many years.
Barbara was born in Rendsburg, Germany and came
to the United State at the age of three. Barbara has
been married to her husband Gary over 29 years. They
have two grown children, four grandchildren and one
on the way!
Barbara is passionate about her family, friends, Garlic
Festival, cooking and golf. By profession she is a Certified
Public Accountant. Barbara is also involved in her
community currently serving on the Personnel Commission
for the City of Gilroy and is a past member of the
Parks and Recreation Commission. Barbara has been
involved in numerous other activities in her community.
Bill Christopher
BILL CHRISTOPHER’S farming roots go all the way back
to the 1880’s when his great grandfather immigrated
from Denmark to the Santa Clara Valley in California.
Bill was born and raised in South San Jose and grew
up on the family farm. When his father, Don, and his
uncle, Art, started A & D Christopher Ranch in 1956,
Bill’s future was already taking shape. By age 10,
he was spending his summers out in the fields picking
up garlic.
Today, Bill is co-owner and manager of Christopher
Ranch and oversees more than 4,000 acres of garlic
and row crops. At 60 million pounds annually, the
Ranch is the largest producer of fresh California garlic in
the United States. They also produce peeled garlic, shallots,
roasted garlic, jarred products, ginger, specialty
onions, cherries and more.
Bill resides in Gilroy, a city whose reputation as the
“Garlic Capital of the World”, he’s helped to maintain.
Christopher Ranch is a co-founder of the Gilroy Garlic
Festival and Bill has been actively involved in the Festival
since its inception in 1978.
the judges
Marcy Smothers
Dana Stubblefield
MARCY SMOTHERS is an ordinary person with extraordinary
curiosity. Her culinary enthusiasm is the focus of her
career in broadcasting and blogging.
In 2004 Marcy was happily leading the life of wife,
mom, foodie and avid sports fan when she reluctantly
agreed to audition for a local News/Talk show in Sonoma
County. She won the position and helmed her own
daily show on KSRO for eighteen months.
In 2006 she was a frequent guest host on KGO in San
Francisco. She joined forces with the Food Network’s
Guy Fieri in 2007 and created the nationally syndicated
radio program Food Guy and Marcy.
.
Marcy refers to herself as a “homecooker.” By her standards,
that’s a step above the average home cook and
a few notches below a gourmet chef. Although she is
a committed carnivore, she anointed herself a “vegetablist,”
as she strives to have vegetables comprise fifty
percent of her daily diet.
DANA STUBBLEFIELD was drafted in the first round (26th
overall) of the 1993 NFL Draft by the San Francisco
49ers. In his rookie year, Stubblefield led the 49ers with
10.5 sacks (making himself The NFL Defensive Rookie
of the Year), and recorded 8.5 the following year. His
1997 season found him recording 15 sacks. He was
rewarded for his efforts by being named 1997’s NFL
Defensive Player of the Year by the Associated Press.
After the 1997 season, he was granted unconditional
free agency and signed with the Washington Redskins
where his numbers greatly diminished despite the fact
that he played opposite Dan Wilkinson, who often drew
double-teams.He returned to San Francisco in 2001
and 2002, and played with the Oakland Raiders as
a free agent in 2003. In 2004 he was signed by the
New England Patriots, but released before the start of
the season.
Currently, Dana is the varsity defensive line coach at
Valley Christian High School in San Jose, California.

Ably hosted by FABIO VIVIANI, Executive Chef of Café Firenze and Top
Chef Season 5 Fan Favorite, was the stand-out chef on
this past season’s Top Chef, Season 5, which was just
nominated three times for the 2009 Emmys. Fabio will
begin a new show of his own this fall to air before the
end of 2009.
Fabio’s new cookbook, Café Firenze Cookbook,
Mangia e Bevi, co-authored with business partner and
best friend since the age of twelve, Jacopo Falleni, is
scheduled for release on July 22 with a Hollywood style
launch at his restaurant, Café Firenze in Moorpark, CA.
Fabio began his culinary career at the age of twelve. Always
asking for a chance to cook, he was given the opportunity
two years later at fourteen when one busy night
the chef cut himself badly and Fabio had the chance to
prove himself. He has never looked back.
Fabio attended Italy’s Instituto Professionale per I Servizi
Alberghieri in Florence, focusing on advanced Tuscan
and regional cooking as well as a wide variety of specialization
courses. He spent months, sometimes working
for free, at regional restaurants and abroad to learn
the secrets of master chefs. Currently, Fabio is specializing
in Molecular Cuisine, using cutting-edge technology
to perfect his art. He describes his style of cooking as
“Northern Italian Comfort-styled foods”.
Bringing his talent back to his hometown of Florence,
Fabio co-owned and managed several high-volume
Florentine restaurants. There Fabio won awards for his
dry aged steaks at the Sagra Della Bistecca Awards
in Cortona and his cheese and wine selections at the
2004 Enofood Awards.
Fabio has organized food events for fashion shows by
Roberto Cavalli, Alessandrini, Gucci, and others and
acts as a consultant to several Florentine restaurants in
the promotion of Tuscan fusion cuisine. Fabio has been
personal chef for a number of Italian celebrities.
Outside the kitchen, Fabio enjoys soccer, fishing,
organic gardening.

Gilroy Garlic Festival Entertainment 2009

Could one of these groups be the next Rascal Flats? You know they played the Gilroy Garlic Festival the same year they broke big nationally. Lets hope for BIG SUCCESS for these groups and you can say you saw them when they were just starting to blow up!

Friday July 24 2009
TIME
ENTERTAINER
STYLE
Amphitheater Stage
11:00 - 12:30
John Broadway Tucker
Motown, Soul, R&B, Blues
1:00 - 2:30
Billy the Kid
Rock
3:00 - 4:30
Brandon Tyler
Rock, Pop
5:00 - 6:30
Rhythm and The Method
Rock, Blues, Funk, Soul
Vineyard Stage
10:00 - 11:15
Greg Chambers
Jazz, Jazz Pop
11:45 - 12:30
Brad Wilson
Blues, Rock
1:00 - 2:30
Kelly McDonald
Country, Rock
3:00 - 4:30
Sean Wiggins
Rock, Country, Blues
5:00 - 6:30
Kate Russell
Country, Rock
Gazebo Stage
10:30 - 11:15
Five Minutes to Freedom
Rock, Alternative, Pop
11:45 - 12:30
Lemo
Reggae, Calypso
1:00 - 2:30
Los High Tops
Rockabilly, Surfabilly
3:00 - 4:30
The Corvairs
50’s, 60’s, Rock & Roll
5:00 - 6:30
JJ Hawg
Classic Rock
Strollers
9:00 - 3:00
Central Coast Sax
Jazz
9:00 - 1:30
Barry Kaufman
Mandolin & Vocals
10:00 - 12:00
Garlic City Harmony
Barber Shop Quartet
11:00 – 6:30
J & J Karaoke
Karaoke
Saturday, July 25, 2009
TIME
ENTERTAINER
STYLE
Amphitheater Stage
11:00 - 12:30
Floor Shakers
Funk, Soul and Rock & Roll
1:00 - 2:30
Just Off Turner
Pop, Rock, Dance till you Drop
3:00 - 4:30
Shane Dwight
Rock, Roots & Blues
5:00 - 6:30
Groove Kings
Rock & Soul, Rhythm & Blues
Vineyard Stage
10:00 - 11:30
Dianna Gatto & The Craving
Alternative Folk, Rock & Roll
12:00 - 1:30
Nick Motil
Folk, Country
2:00 - 3:00
KRTY Radio Presents Jonathon Singleton
Country
3:30 - 4:30
KRTY Radio Presents
Megan Mullins
Country
5:00 - 6:30
Take 2
70’s to Current Music
Gazebo Stage
10:30 - 11:15
Troupe Soraya
Belly Dancers
11:45 - 12:30
Emily
Singer Song Writer
1:00 - 2:30
Drive
Modern & Classic Rock, R & B
3:00 - 4:30
Pearl Alley
Rock, Blues
5:00 - 6:30
Refugees
Tom Petty Tribute Band
Strollers
9:00 - 3:00
Central Coast Sax
Jazz
9:00 - 1:30
Barry Kaufman
Mandolin & Vocals
10:00 - 12:00
Garlic City Harmony
Barber Shop Quartet
11:00 - 6:30
J & J Karaoke
Karaoke
Sunday, July 26, 2009
TIME
ENTERTAINER
STYLE
Amphitheater Stage
11:00 - 12:30
Eye Eighty
R & B Hip Hop Band
1:00 - 2:30
Five AM
Rock
3:00 - 4:30
Finding Stella
Pop, Rock
5:00 - 6:30
Brooks Latin Big Band
Big Latin Salsa Sound
Vineyard Stage
11:00 - 12:30
The Garage Band
Music of the Decades
1:00 - 2:30
The Kaye Bohler Band
Blues, R & B
3:00 - 4:30
Arrival
Classic Rock
5:00 - 6:30
Miko Marks
Country
Gazebo Stage
10:30 - 11:15
Cindy Harvel
Folk-Rock, Americana
11:45 - 12:30
Patty & Abagail
Country Rock
1:00 - 2:30
Trusting Lucy
Soft Rock, Pop
3:00 - 4:30
Red Beans & Rice
New Orleans Blues & Texas Swing
5:00 - 6:30
Michelle Chappel
Country, Americana, Folk Rock
Strollers
9:00 - 3:00
Central Coast Sax
Jazz
9:00 - 1:30
Barry Kaufman
Mandolin & Vocals
11:00 - 6:30
J & J Karaoke
Karaoke

2008 Gilroy Garlic Festival Winning recipe by Laurie Benda

Last year's winning recipe selection:
Walnut-Garlic Tart with Garlic-Infused Cream and Chili Syrup

by Laurie Benda
Serves 8

12 cloves garlic
1 tsp. olive oil
1 c. all-purpose flour
2 Tbsp. plus 1/2 c. granulated sugar, divided use
2 tsp. plus 1/4 tsp. salt, divided use
2 sticks cold unsalted butter
2 c. walnut pieces
2 c. heavy cream
2 Tbsp. plus 1 c. lightly packed light brown sugar, divided use
1 small hot red chili (fresh, not dried)
1/2 c. golden syrup or light corn syrup
1/2 of a 14 0z. can sweetened condensed milk (about 1/2 c. plus 2 Tbsp.)
1 tsp. vanilla extract

Preheat oven to 400 degrees. Place 6 whole cloves of garlic (with peel on) in a small baking dish. Drizzle with olive oil, cover, and bake until very soft, about 15 minutes. Remove from the oven, and as soon as they are cool enough to handle, squeeze out the garlic from the peel and let cool.

Place flour, 2 Tbsp. granulated sugar, and 2 tsp. salt in a food processor and pulse once or twice to combine. Add 1 stick of butter, cut into about 16 chunks, and 4 cloves of roasted garlic. Pulse until the dough begins to come together, drizzling in ice water as needed, about 3-4 Tbsp. Process until the dough begins to form a ball. Shape the dough into a disk, wrap in plastic and chill in the refrigerator at least 30 min. (or freeze for about 10 min.).

Meanwhile, spread the walnuts on a baking sheet, and toast in oven until fragrant and very slightly browned, about 5-10 mins. Remove and set aside to cool.

Remove dough from refrigerator, roll out and fit into a 9-inch tart pan, patching and trimming as needed. Cover crust with aluminum foil, fill with pie weights and bake at 400 degrees until the edges begin to brown, about 10 minutes. Remove the pie weights and bake a few more minutes until the whole crust is lightly browned. Set aside to cool at room temperature.

Pour the heavy cream into a saucepan, and gently stir in 2 Tbsp. of brown sugar to dissolve. Add the remaining 2 cloves of roasted garlic, slightly crushed, and heat very gently over very low heat, stirring occasionally. Do not boil or even simmer. When thoroughly warmed, remove from heat and place in refrigerator to chill.

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil, then turn down the heat to a low simmer. Simmer briefly, until the sugar is dissolved and the syrup is clear. Remove seeds from chili and finely chop. Remove the syrup from heat and add the chopped chili. Cool slightly, then pour into a serving pitcher to cool at room temperature.

To make the filling: Peel and thinly slice the remaining 6 cloves of garlic. Melt 1 stick of butter over medium-low heat, then stir in 1 cup brown sugar to dissolve. Stir in syrup and sweetened condensed milk. Heat slowly until the mixture reaches 245 degrees on a candy thermometer. Remove from heat, and stir in vanilla and 1/4 tsp. salt. Stir in tasted walnut pieces and sliced garlic. Pour into baked crust. Refrigerate to cool.

To serve: Strain the chilled cream, and whip it to light, soft peaks. Serve slices of the tart with a dollop of cream and a drizzle of syrup, or decorate the whole tart with cream and syrup before slicing. Offer extra cream and syrup on the side.

Friday, July 10, 2009

County crop revenues fall slightly while yield increase


County crop revenues fall slightly while yield increases
4:21 PM
By Chris Bone
Santa Clara County farmers produced near $248 million worth of crops last year - a 2.7 percent drop from 2007, according to a report from the California Department of Food and Agriculture.
Nursery crops again led the pack in 2008, with more $87.3 million in revenue, according to the report. This was a slight decrease from 2007, in which the crops totaled $87.8 million in 2007. However, with depressed real estate values, the drop in value could have been more precipitous.

Mushrooms were the second most valuable crop, bringing in nearly $58 million - up from $57.7 million in 2007, according to the report. The report credits increased yields and acreage as an offset against the slight decline in mushroom prices.

Bell peppers were the third most valuable crop, with $15.5 million in revenue, according to the report. The average pepper yield also jumped from 27.9 tons per acre in 2007 to 32.5 tons per acre last year.

Including the above crops, a total of 25 fruits, vegetables and field crops yielded more than $1 million, according to the report. Cherries alone rose from $6.5 million in 2007 to more than $8 million, and garlic acreage went from 148 acres in 2007 to 297 last year. The county's total garlic output, fueled primarily by Christopher Ranch, topped 290 acres and totaled more than $1 million.

Vegetable yield dropped from $130 million in 2007 to $123 million in 2007 while flowers, timber and hay all saw increase in revenues, according to the report. Flowers stayed about the same, and fruits and nuts jumped from about $14 million to $16 million in revenues, but bushberries and strawberries fell from $2.7 million to $1.7 million. Livestock revenue also dropped from $8.4 million to $6.7 million.

Total farming acreage in the county fell from about 349,000 in 1958 to less than 230,000 last year.

"I would like to express my sincere appreciation for the continuing cooperation of all individuals, growers, and agencies who contributed the information necessary to prepare this report," California Agricultural Commissioner Greg Van Wassenhove said in a statement. "I wish to thank my staff and, in particular, acknowledge the efforts of Agricultural Biologists Lori Oleson and Nancy Barrera."


Chris Bone
Chris Bone covers City Hall for The Dispatch. Reach him at 847-7109 or e-mail him at cbone@gilroydispatch.com.

Wednesday, July 8, 2009

Garlic Recipes & garlic facts

According to Epicurious, "The World's Greatest Recipe Collection," garlic is a member of the lily family and is a cousin to leeks, chives, onions and shallots. The "head" grows beneath the ground and the bulb is made up of sections called "cloves."

The three major types of garlic available in the U.S. are American garlic, Mexican and Italian garlic and the white-skinned elephant garlic.

Depending on the variety, cloves can range from a 1/2 to 1 1/2 inches in diameter.

When selecting fresh garlic, you should look for firm, large-cloved bulbs with unbroken skin and no soft spots. Garlic should be stored in a fresh, dry place that allows good air circulation. Mesh bags or jars with holes in the side are good choices for storing garlic. Garlic should not be stored in plastic bags or sealed containers as it will whither and rot sooner. If properly stored, most garlic will last up to six months.

For convenient cookers, garlic can be purchased in the form of garlic powder, dehydrated flakes, pureed garlic and infused garlic oil.

Garlic is used in a variety of dishes around the world. Both raw and cooked garlic cloves are used, especially in Asia and southern Europe, as flavor in a wide variety of foods. Garlic has a very strong flavor and is mainly used in small quantities as a flavoring in salads and cooked foods.

However, fried or cooked garlic is much more common. In heating, the pungency and strong odor are decreased and the aroma becomes more subtle and less dominant.

Garlic also blends well with other spices, creating the perfect flavor for many taste buds.

Throughout centuries, garlic has been thought to cure anything from toothaches and consumption to evil demons. Garlic was thought to build strength and was even fed to Egyptian slaves while they were building pyramids.

Today, garlic is known as a nutritionally-beneficial food. Studies have shown that garlic may lower blood cholesterol levels and reduce the buildup of fatty plaque in arteries.

Other studies indicate that eating a lot of garlic (but not garlic supplements) may protect against stomach and colorectal cancer. There is evidence in most studies that only the natural product, not pills or extracts, provide healthful benefits.

Some traditional remedial uses include rubbing garlic on areas affected by acne and warts and taking up to six fresh cloves daily in treating the flu. Check with your doctor before beginning any herbal treatment.

Garlic Mashed Potatoes

2 pounds (6 medium) potatoes, cut

into 1-inch chucks

1/2 cup low fat milk

3 tablespoons margarine

4 cloves garlic, minced

1/8 tsp salt

1/8 tsp pepper

In large saucepan cook potatoes in two inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat one to two minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, margarine and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.

Garlic Bread

1 small French or Portuguese roll

1 small garlic clove

1/8 teaspoon salt

1 tablespoon unsalted butter, softened

Put oven rack in upper third of oven and preheat oven to 350°F. Halve roll horizontally. Mince garlic and mash to a paste with salt, then stir into butter and spread on cut sides of roll. Put halves back together and wrap in foil. Bake in oven 10 minutes, then open foil and arrange halves, cut sides up, on foil and bake until golden, about 10 minutes more.

Garlic Shrimp

3/4 cup olive oil

1/2 cup coarsely chopped white onion

3 large garlic cloves, chopped

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)

Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate one hour. Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about four minutes. Divide shrimp and marinade from skillet among four plates and serve.

Garlic Lime Chicken Breasts

1/4 cup fresh lime juice

1/4 cup olive oil

1 tablespoon minced garlic

4 chicken breast halves with skin and bones (about 2 pounds)

In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least two hours and up to one day. Preheat oven to 400 degrees. Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes. Change oven setting to broil and broil chicken about two inches from heat until skin is crisp, about two minutes.

Garlic and Onion Soup

3 tablespoons butter

2 cups chopped onions

3/4 cup peeled garlic cloves (about 30)

2 tablespoons all purpose flour

3 14 1/2-ounce cans low-salt chicken broth

1 cup half and half

1/2 cup dry Sherry

1 teaspoon dried thyme

1 small bay leaf

3 slices old-fashioned white bread, torn into pieces

Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir two minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.

Garlic French Dressing

1 garlic clove

1/4 teaspoon salt

2 tablespoons wine vinegar

1/4 teaspoon pepper

1/3 cup olive oil

Mince and mash the garlic to a paste with the salt and in a bowl combine the garlic paste with the vinegar and the pepper. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

Garlic Rosemary Bagel Chips

4 bagels (about 1 pound), cut into thin slices with serrated knife

1 1/2 teaspoons dried rosemary

4 large garlic cloves, minced with 1/4 teaspoon salt

1/2 cup olive oil

1 tablespoon coarse salt

Arrange the bagel slices in one layer on 2 large baking sheets. In a blender purée the rosemary and the garlic mixture with the oil until the mixture is smooth. Brush the slices with the mixture, sprinkle them with the salt, and bake them in a preheated 350 degrees. oven for 15 to 18 minutes, or until they are golden.

Garlic and Pepper Marinated Flank Steak

1/4 cup soy sauce

2 tablespoons olive oil

5 large garlic cloves, pressed

1 teaspoon cracked black pepper

1 large flank steak (about 2 pounds)

Combine first four ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate three to six hours. Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about four minutes per side for medium rare. Thinly slice steak across grain and serve.


2009: Best Vintage Since 2005?
Free the Grapes! Applauds 2009 Direct Shipping Wins in Kansas, Tennessee, Maine, Florida

July 8, 2009, Napa, CA – For improving winery direct shipping laws, 2009 may be the best vintage since 2005 or even 2003.

Free the Grapes!, the national consumer-winery grassroots coalition that supports legal, regulated direct shipping, summarized results so far in 2009:
• Wins: Legislators in Tennessee, Kansas and Maine created winery direct shipping permits, increasing the number of active, legal states to 37, which represent 83% of U.S. wine consumption
• Defense: Florida’s legislature held back the fourth consecutive attempt to impose a capacity cap that would have banned shipments, but only from medium and large wineries
• Momentum: Maryland saw unprecedented local support for two direct shipping bills that ultimate died in committee, but consumers continue to send letters to their representatives. And New Jersey’s legislature is still considering a pro-shipping bill.
“2009 is shaping up to be a vintage year for the wine consumer, rivaling landmark years like 2005 and 2003” said Jeremy Benson, executive director of Free the Grapes!

In 2005, the U.S. Supreme Court ruled in Granholm v. Heald that states cannot discriminate against wineries based on their location. Legislative victories included New York, Texas and Connecticut, opening these important states to winery direct shipping.

In 2003, the direct shipping issue hit a tipping point. The Federal Trade Commission issued a sweeping, independent report that debunked the red herrings of underage access and tax avoidance. Legislative victories included Virginia, North Carolina and South Carolina. Legal victories included a 5th Circuit ruling that overturned Texas’ ban on shipments, and provided the first complete legal victory for the Coalition for Free Trade, which ushered the issue before the U.S. Supreme Court in 2004.

Oral arguments are likely to be scheduled for this October in Family Winemakers v. Jenkins, which challenges Massachusetts’ ban on shipments from wineries producing more than 30,000 gallons and who also retain a Massachusetts wholesaler. (In this case, Family Winemakers of California is the lead plaintiff with substantial funding from the Coalition for Free Trade.) Earlier, Judge Zobel ruled the law unconstitutional and enjoined the state from enforcing the statute, however, Attorney General Martha Coakley appealed the decision.

Since the wine industry’s legislative-litigation-PR strategy was implemented in 1998, the number of states allowing winery-to-consumer shipments has increased from 17 to 37 states, which represent 83% of wine consumption (source: Adams Wine Handbook, 2006 table wine consumption figures). The model direct shipping bill is now the legislative standard used by the majority of U.S. states. Only 13 states do not allow winery shipments and Free the Grapes! will continue to look to improve consumer choice for wine in states such as Pennsylvania, Massachusetts, Maryland, New Jersey, Ohio, and others. Wine lovers can subscribe to direct shipping email updates at www.freethegrapes.org and become a fan on Facebook.

Monday, July 6, 2009



https://tickets.gilroygarlicfestival.com/

Only 18 days until the world famous Gilroy Garlic Festival takes place. You can order your admission tickets online now just by clicking on the link. https://tickets.gilroygarlicfestival.com/ The Garlic Shoppe will be there for the 31st time in our same location. You can BUY and SAY HI as you walk toward the amphitheater. You will have a heck of a time listening and dancing to the headlining bands. You can also pick up an ICE COLD beer from the Gilroy Chamber of Commerce Beer Tent nearby. The Garlic Festival Food Demonstration KITCHEN area is just across the grass from us in a covered tent where LIVE food demos willl be going on all three days. Be sure to go see the GARLIC SHOWDOWN where someone will be crowned for the best garlicky dish of the year.

New York does not allow free trade market



Free trade is still not happening here within the boundaries of our own country. Lip service is paid to "FREE TRADE" by politicians and business people alike but yet wineries can not legally sell DIRECTLY to their customers in over 1/3 of all of the United States. This hypocrisy kills jobs and is stopping innovation in the wine business. Join FREE THE GRAPES http://freethegrapes.com/ or the Wine Institute http://www.wineinstitute.org/ in California to help make the laws in America benefit the consumer. Get what you want when you want it with TRUE FREE TRADE. Call your state legislators and ask them to change the laws in your state and to put pressure on the states that are not allowing for trade.

NY Wine Examiner
New York State again bars direct sales of wine to consumers
July 6, 1:38 PM

NY 2nd Circuit Judge Wesley opposes consumer choice
In another blow to New York State consumers, the 2nd Circuit court has upheld a New York statute barring direct sales of wine. This means that out-of-state wine retailers cannot sell and deliver wine to New Yorkers. In other words, you can’t choose from whom you purchase your wine.
If your local retailer charges $25 for a bottle of wine that you like, and a California retailer sells it for $15, the 2nd Circuit court says you have to buy it from the New York retailer at the higher price. The statute states that it is illegal to ship alcohol to an unlicensed entity in New York (which would be you).
Basically, the court is saying that all alcoholic beverages must pass from a producer to a distributor to a retailer before it can come to you. That means there are two levels of commerce between you and the product.
According to a report by Mark Hamblett in the New York Law Journal, Judge Wesley (writing for the panel) said the commerce clause normally prohibits states from passing "laws that discriminate against out-of-state economic interests unless those laws 'advance a legitimate local purpose that cannot be adequately served by reasonable nondiscriminatory alternatives.'
He said New York's law "treats in-state and out-of-state liquor evenhandedly," and "thus complies with Granholm's nondiscrimination principle."
The reason, he said, was that all liquor, whether in or out of state, must pass through the system.
"Alcohol sold by in-state retailers directly to consumers in New York has already passed through the first two tiers -- producer and wholesaler -- and been taxed and regulated accordingly," he said.
Again – what he’s saying is that you should not be able to purchase wine that has not been triple taxed and profited on – basically a kick in the *** to the consumer.
Our tax dollars at work…