Sunday, August 30, 2009

Mahony's Rice by Neil Mahony Ventura CA from The Garlic Lovers Cookbook Vol 2

Mahony's Rice by Neil Mahony Ventura CA from The Garlic Lovers Cookbook Vol 2
Serves 6 to 8 servings
Ingredients
5 strips lean bacon, diced
1 medium onion, diced
1 medium green bell pepper diced
8 cloves fresh garlic chopped
1 cup long grain white rice, rinsed in cold water
1/3 cup PLUS 2 tablesoons soy sauce
1 2/3 cup water
1 8 ounce can button mushrooms drained
1/3 pound cooked cocktail shrimp, fresh not canned
1 4 ounce jar diced pimentos drained
6 tablespoons finely chopped fresh parsley
Method of Preparation

Fry bacon until crisp. Drain thoroughly and set aside. Fry onion, bell pepper, and garlic in bacon grease until onions are translucent. Drain thoroughly and add to bacon. /In a saucepan, combine rice with soy sauce and water and bring to a boil. Cover tightly, reduce heat and simmer about 20 minutes or until all liquid is absorbed. Remove lid and leave pan on very low heat to cook away any remaining moisture. After about 10 minutes, stir in bacon mixture, add half the parsley and almsot all of the mushrooms., shrimp, and pimentos, saving some of each for garnish. Mix, and transfer to shallow serving dish and garnish as desired. Serve at once.

California Gourmet Garlic Loaf by Leona Pearce, Carmichael CA from The Garlic Lovers Cookbook Vol2

California Gourmet Garlic Loaf by Leona Pearce, Carmichael CA from The Garlic Lovers Cookbook Vol2
Finalist 1982 Recipe Contest
Makes 8 servings
Ingredients
1 long loaf sweet French Bread
1/2 cup butter
6 ccloves fresh garlic, crushed Mama Raps Chopped Garlic in a jar works great.
1 1/2 cups sour cream
2 cups cubed Monterey Jack Cheese
1/4 cup grated Parmesan Cheese
2 tablespoons dried parsley flakes
2 teaspoons lemon pepper seasoning HINT Garlic Capital Foods makes a great one Available at the Garlic Shoppe
1 14 ounce can artichoke hearts, drained
1 cup shredded Cheddar Cheese
1 6 ounce can pitted ripe oives
Tomato slices and parsley sprigs for garnish
1 tablespoon sesame seeds
Method of Preparation
Cut French bread in half lengthwise. Place halves on a baking sheet covered with aluminum foil. Tear out soft inner portion of bread in large chunks, leaving crust intact. Melt butter in a large skillet, stir in garlic and sesame seeds. Add bread chunks and fry until bread is golden and butter is absorbed. Remove from heat. Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes, and lemon pepper seasoning. Stir in drained artichoke hearts and toasted bread mixture. mix well. Spoon into bread crust shells and sprinkle with Cheddar cheese.. Bake at 350 degrees F for 30 minutes. Meanwhile, drain olives well Remove bread from the oven, arrange olives around the edges of the bread and place tomato slices and parsley springs down center.

Garlic Potatoes with Cheese Sauce by Harriet Macht Santa Rosa CA from the Garlic Lovers Cookbook Vol2

Garlic Potatoes with Cheese Sauce by Harriet Macht Santa Rosa CA from the Garlic Lovers Cookbook Vol2
Regional Winner 1981 Recipe Contest
Makes 6 generous servings
Ingredients
Potatoes
3 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 tablespoons butter
1/2 cup Cheddar Cheese
Cheese Sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon each salt and pepper
Dash of paprika
3/4 cup grated Cheddar cheese
1/2 cup milk
Method of Preparation
Pare and thinly potatoes; peel and mince onion; peel garlic HINT The mazing EZ roll Garlic peeler from The Garlic Shoppe can do it in 3 seconds with no smell on your hands.
Grease a 10 inch baking dish or casserole. Cover bottom with one layer of potatoes. Sprinkle with minced onion. Using a garlic press, press 2 cloves garlic and sprinkle over potatoes. Dot potatoes with a portion of the butter. Reapeat until all potatoes are used, making 3 to 4 layers. Pour Cheese Sauce over potatoes, Sprinkle 1/2 cup Cheddar cheese on top. Cover and bake in a 350 degree F oven for 30 minutes. Uncover and bake for 30 more minutes.
To make the Cheese Sauce
Melt butter in a saucepan. Blend in flour. Stirly slow in milk. Cook over moderate heat, stirring continuously, until sauce is smooth and slightly thickened. Blend in salt and dry mustard, a generous dash of paprika and 3/4 cup grated Cheddar cheese. Heat stirring, until cheese melts

Garlic Jalapeno Potatoes- Garlic Jalapeno Mashed Potatoes by Mrs Milton Falk Onaga MS from The Garlic Lovers Cookbook Vol 2

Garlic Jalapeno Potatoes- Garlic Jalapeno Mashed Potatoes by Mrs Milton Falk by Onaga MS
Serves 8 to 10
The Garlic Lovers Cookbook Vol 2

Ingredients
8 medium red potatoes, cooked until tender
1 green bell pepper, slivered
1 (4 ounce) jar pimentos, drained
Salt and pepper to taste
1/4 pound butter
2 tablespoons flour
3 cloves fresh garlic, minced
2 cups milk
2 cups jalapeno cheese, cubed
1 1/2 cups crushed Rice Chex cereal
Method of Preparation

Peel and slice potatoes. Layer in a buttered casserole with bell pepper and pimentos. Salt and pepper each layer to taste. Melt butter in a saucepan, add flour and minced garlic, and stir until well blended. Gradually add milk, stirring constantly. Add cheese. Stir until cheese melts. Pour over potatoes and top with crushed cereal. Bake 45 minutes at 350 degrees F.

Potato Garlic Puree -Garlic Mashed Potatoes by Joella Prause Enna, Dallas Tx from The Garlic Lovers Cookbook

Roasted Garlic Potatoes by Angela Rainero, Oakland, CA from The GArlic Lovers Cookbook Vol2
Serves 4

Ingredients
4 medium baking potatoes
20 cloves garlic, pureed
3 tablespoons butter
1/2 to 3/4 cup hot milk or cream
1/2 teaspoon salt
1/4 teaspoon white pepper
Method of Preparation
Peel potatoes and cut into 1/2 inch cubes. Place in a 3 quart saucepan and add water to cover. Simmer until tender, about 25 minutes. Drain well. Mash potatoes until smooth. Add garlic puree, butter, and enough milk or cream to form a smooth mixture. Whip until fluffy. Add salt and pepper and serve immediately.

Roasted Garlic Potatoes by Angela Rainero, Oakland, CA from The GArlic Lovers Cookbook Vol2

Roasted Garlic Potatoes by Angela Rainero, Oakland, CA from The Garlic Lovers Cookbook Vol2
Serves 6
Ingredients
4 large baking potatoes, peeled
4 cloves fresh garlic
6 tablespoons butter
3/4 cup grated Parmesan cheese
Salt and pepper

Cut potatoes in half lenghtwise, then slice medium thin and place in a large bowl. Mince or press garlic. Melt butter in a small saucepan and add garlic. Cook on medium medium heat for 1 minute. Add to potatoes with half the cheese and salt and pepper. Stir until potatoes are well coated. Pour into a greased shallow baking dish. Top with remaining cheese and bake at 400 degrees F, uncovered until golden brown, about 30 minutes. Do not stir or turn during cooking.

SOS Super Omnipotent Spuds -Garlic Mashed Potatoes by Christina Lee Laguna Hills CA

SOS Super Omnipotent Spuds -Garlic Mashed Potatoes by Christina Lee Laguna Hills CA
Makes 4 to 6 servings
Ingredients

8 baking potatoes, peeled and quartered
1 teaspoon salt
1 large onion, peeled and sliced
6 cloves fresh garlic, peeled
1/2 cup cream or condensed milk
4 tablespoons sweet butter
1/2 cup grated Cheddar Cheese
1/2 cup buttered breadcrumbs

Method of Preparation
Boil potatoes, onion, and garlic in salted water 15 minutes or until soft. Drain well. Mash potatoes,onion, and garlic until smooth. Add cream and butter and beat well. Place in a buttered casserole, sprinkle with mixture of cheese and breadcrumbs and bake at 350 degrees F for 25 to 30 minutes until bubbly.

Saturday, August 29, 2009

GazpachoConsomme Organic Vegetable Cevice with Garlic and Dungeness Crab Martini by Luca Rutigliano, Executive Chef, Corde Valle, San Martin CA

GazpachoConsomme Organic Vegetable Cevice with Garlic and Dungeness Crab Martini by Luca Rutigliano, Executive Chef, Corde Valle, San Martin CA
Serves 8
Ingredients
1 pound cucumber
1 pound green peppers
1 pound red peppers
1 pound onion
1 ounce garlic
1/2 pound bread
1/2 pound mustard
2 quarts tomato juice
1 cup red wine vinegar
1/4 cup olive oil
Tabasco HINT The Garlic Shoppe sells over 200 other hot sauces for just the right taste to you.
Worcestershire Sauce
Lump crab for garnish
Method of Preparation
Wash and chop the vegetables. Mix all ingredients together and let mixture steep for 24 hours in advance in the refrigerator.
Put the mixture through the blender. Strain the water out. Pour into CHILLED martini glasses. Garnish with a crab and garlic skewer. Serve cold. HINT Mama Raps Pickled garlic spciy or mild is perfect to use on the skewer. You might also try garlic stuffed olives on the skewer.

2010 Gilroy Garlic Festival Dates Announced

2010 Gilroy Garlic Festival dates have been announced as
July 23, 24, and 25, 2010 at Christmas Hill Park in Gilroy CA 95020.

Roasted Pacific Oyster Stew with Garlic Rouille Crostini and Saffron Aioli by Devon Boisen, Spengers Restaurant, Berkeley CA

Roasted Pacific Oyster Stew with Garlic Rouille Crostini and Saffron Aioli by Devon Boisen, Spengers Restaurant, Berkeley CA
Serves 4
Ingredients
4 large Pacific "barbecueing " oysters
Rock Salt -----------
Dried Black beans----- Mix together
Fennel fronds--------
The Stew
2 tablespoons butter
1 small shallot, chopped
1 tablespoon fresh fennel, minced
1/4 cup yellow onion, finely diced
Chopped oyster meat
Oyster liquor
2 cus milk
2 cups heavy cream
Salt and pepper to taste
Rouille Crostini
5 slices of baguette(brushed with garlic oil and baked until crisp)
1 fire roasted red bell pepper
1 teaspoon Sambal powder or red crushed chili flakes
1 teaspoon fresh garlic ( chopped)
2 tablespoons grated Parmesan
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Saffron Aioli
1 pinch saffron steeped in 1/4 cup rice wine vinegar
2 cloves roasted garlic
1 egg
1 cup salad oil
Salt and pepper to taste.
Method of Preparation
Roast the oysters until they open. Set to the side and allow to cool. Pour off the oyster liquor and chop the oyster meat.
In a saucepan sweat the shallot, fennel and onion in the butter. Add the oyster liquor, milk, cream and the oyster meat. Season with salt and pepper.
On each serving plate mound a bit of the rock salt mixture, Place the bottom shell in the center of the salt. This will be the serving vessel of the stew.
Ladle the stew into the shells and place a crostini on the side.
Place one of the crisp bread slices into a food processor and grind it into crumbs. Add all other ingredients for the rouille and grind together. Season with salt and pepper. Spread the rouille over the remaining crisp slices of the bread.
Assemble the Saffron Aioli
Place all ingredients into a blender or food processor bowl except the oil. Emulsify in the oil intil thick like mayonnaise and then season. Place in a squirt container.
Stripe the tops of the crostinis with the aioli.

Garlic Scented Summer Artichoke with Roasted Garlic Custard and Dungeness Crab by Devon Boisen, Spengers Restaurant, Berkeley, CA

Garlic Scented Summer Artichoke with Roasted Garlic Custard and Dungeness Crab by Devon Boisen, Spengers Restaurant, Berkeley, CA
Serves 4 as an appetizer
Ingredients
1 large summer artichoke (cleaned and blanched)
Roasted garlic infused olive oil HINT Mama Raps Garlic Olive oil at The Garlic Shoppe
Custard
1 cup heavy cream
4 cloves of roasted garlic (mashed)
3 egg yolks
1/2 Meyer lemon, zest and juice
1 pinch fresh thyme leaves
Salt and pepper to taste
Garnish
Dungeness crabmeat
Meyer lemon juice
Grated Parmigiano- Reggiano
Chopped parsley
Method of Preparation

Paint in between the leaves of the artichoke with the infused oil and set aside.
Combine all of the ingredients for the custard and mix together well.
Pour the custard into a ceramic ramekin. Add a small amount of water to the bottom of the double boiler, place the ramekin in water, cover and bake in the oven for 30 minutes at 350 degrees.
Check to see that the custard has set. If not, bake for an additional 10 minutes. If it is ready, set aside to cool for about 15 minutes before serving.
Roast the artichoke at the same time as the custard.
Run a knife around the sides of the ramekin and then invert it into the center of the artichoke.
Garnish with the crabmeat placed in the center of the custard, the other lemon half squeezed over the top, freshly grated Parmigiano Reggiano and some chopped parsley.

Gazpacho by Gene Sakahara and Sam Bozzo , the SakaBozzo Show , Gilroy CA

Gazpacho by Gene Sakahara and Sam Bozzo , the SakaBozzo Show , Gilroy CA
Serves 4 to 6
Ingredients
4 cups tomato juice
1 onion , minced
1 green bell pepper, chopped
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
Salt and pepper to taste

Method of Preparation

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt and pepper. Blend until well combined but till slightly chunky.
Chill at least 2 hours before serving.

Fettuccine Gloriosa by Gene Sakahara and Sam Bozzo, the SakaBozzo show Gilroy CA

Fettuccine Gloriosa by Gene Sakahara and Sam Bozzo, the SakaBozzo show Gilroy CA
Serves 4 to 6
Ingredients
Mussels
Calamari (Squid)
3/4 cube butter
1/3 cup olive oil
3 to 4 cloves fresh garlic, peeled and diced
6 to 12 cloves fresh garlic ,peeled and crushed
1 medium size onion or 5 to 6 shallots , diced
2 pounds calamari, cleaned and cut into 2 inch strips
8 sprigs parsley, chopped finely
2 tablespoons oregano
18 to 24 fresh mussels or clams scrubbed clean
1 lemon, halved
1 cup dry white wine
1 ( 8 ounce) can tomato sauce
2 shakes Tabasco sauce to taste HINT The Garlic Shoppe sells over 200 hot sauces
Fettuccine
2 teaspoons salt
Water
2 tablespoons olive oil
1 pound white or green fettuccine
Parmesan cheese
Method of PreparationIn pan with lid melt butter and add garlic, onions and parsley. When onions are translucent, add mussels. Cover, and when mussels start to topen, add the wine. Stir and remove from stove when mussels have opened. If any do not open, they should be removed and discarded.
Heat olive oil in skillet; add garlic and cook until garlic is golden brown. Add calamari , cook for about 1 minute, add oregano and then the wine. Cook about 1/2 minute longer, squeeze juice of both lemon halves over the mixture and for good measure, throw in the lemon halves. Add the tomato sauce and Tabasco, and simmer fr about 1 minute.
In large pot, bring salted water to rapid bowl. Add olive oil and then the fettuccine. While fettuccine is cooking, combine mussels and calamari to create the sauce. When the fettuccine is cooked al dente , strain pasta and plate. Mix with the combined sauce. Arange the mussels around the platter, decorate with sprigs of parsley , sprinkle liberally with freshly grated parmesan cheese and serve.

Friday, August 28, 2009

Roasted Garlic White Pizza on Tomato And Basil Crust By Jay Minzer, Personal Chef Tampa Florida

Roasted Garlic White Pizza on Tomato And Basil Crust By Jay Minzer, Personal Chef Tampa Florida
Serves 4
Ingredients
1.2 pound ricotta cheese
1 pinch dried oregano
Kosher salt for seasoning
1 pound provolone cheese sliced thinly
32 cloves Roasted Garlic oil reserved
4 punces Parmesan Cheese, grated
2 pounds Tomato and Pizza Dough( scaled into 4 8 ounce balls
Fresh Basil(rough chop) for seasoning to taste
All Purpose flour for working dough
Method of Preparation
Preheat oven with pizza stone inside to 500 degrees. Make sure oven is hot and stone is throughly heated for 30 minutes before baking pizzas.

This procedure is for 1 pizza. REPEAT PROCESS to complete as many as desired

Dust a clean dry work surface with a little all purpose flour. Preferably hand stretch or roll with a pin dough to an 8 to 10 inch circe and dust off any excess flour. Lay flat on pizza peel that was lightly dusted with flour. Lightly brush the top and edges with the oil from roasting the garlic and cover with 4 or 5 slices of provolone cheese. leaving 1/4 inch around the edges uncovered. Spoon 6 to 8 teaspoons of the ricoota cheese in different spots over the provolone and 6 to 8 cloves of the roasted garlic same way. Top with a small amount of grated parmesan and pinch of oregano.

Slide the pizza into the oven by gently shaking it loose to the edge of the peel and then with one quick pull remove the peel and alow the pizzaq to bake flat on the stone. Allow pizza to bake at least 5 minutes before trying to rotate it. Use the peel or a spatula to occassionally rotate the pizza allowing the sides to bake evenly. Bake 7 to 15 minutes depending on the oven. Pizza should be evenly browned and bottom evenly cooked.
Remove from oven with peel and transfer to platter. Cut into 4 or 6 pieces and top with fresh basil.

Roasted Garlic
Place peeled garlic cloves in a casserole dish and fill with olive oil tip top is just submerged in oil. Cover and place in 325 degree oven till slightly soft and lightly browned. Remove from oven and all to briefly carry over cook. Drain off oil (reserve the oil for other uses) and cool cloves. Store in refrigerator till needed To puree, take out desired amount and blend with food processor or hand blender. The roasted garlic can be saved in an enclosed container for 2 to 3 days. The infused olive oil can be kept in the refrigerator for future use.
Tomato and Basil Pizza Dough
makes 4 small Pizzas
1 packet Dry Active Yeast(1/4 ounce)
1 1/2 teaspoons sugar
1/4 cup water (lukewarm)
3/4 cup crushed tomatoes
1/4 ounce fresh basil picked from stem and julienned
2 tablespoons olive oil
1 teaspoon salt
3 to 4 cups All purpose flour

Dissolve yeast, water and sugar in an electric mixing bowl and allow to sit until mixture begins to lightly bubble. Add 3 cups of the flour along with the other ingredients and begin mixing at medium speed until all the ingredients are combined. Add more flour a little at a time until dough forms into a ball that doesn't stick to the sides of the bowl but is still soft and slightly sticky and mix for 12 minutes. As dough mixes you may need to add more flour.
Remove dough ball from the mixing bow land place in a large mixing bowl that has been covered with vegetable or olive oil. Turn dough over so all sides have been coated with oil and cover tightly with plastic wrap. Place in a warm place (90-100 degree tops) and allow to sit until dough doubles in volume, about 45 minutes to 1 hour.
Remove from bowl cut into 4 equal pieces, roll into tight balls and place on a large plate that has been brushed with olive oil. Leave space between balls( they will rise again) and brush with olive oil. Cover with plastic wrap and place in the refrigerator for several hors, allowing the dough to relax so it can be hand stretched into pizzas. Same day dough is optimal but overnight storage is ok. By the third day the dough will not be all that great.

Fetuccini with Garlic and Basil Pesto with Fresh Tomato and Roasted Garlic Bruschetta with P{roscuitto by Fabio Viviani,Cafe Firenze And Martini Bar,

Fetuccini with Garlic and Basil Pesto with Fresh Tomato and Roasted Garlic Bruschetta with Proscuitto by Fabio Viviani,Cafe Firenze And Martini Bar
Serves 2 to 4
Ingredients
1 pound fresh fettuccinni pasta

Bruschetta
10 large garlic cloves
Olive oil for roasteding garlic
30 heirloom cherry tomatos chopped
4 to 5 fresh basil leaves chopped
Salt and PEpper
Dash balsamic vinegar
1 loaf French Bread
Parma Prosciutto

Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized cloves garlic, minced
Salt and freshly ground pepper to taste
Method of Preparation
Roated Garlic and Tomato Bruschetta
Heat the olive oil in a pan, add garlic and carmelize until soft and golden brown. Remove the garlic and place in a bowl. add the tomatoes, basil, salt, pepper and a dash of balsamic vinegar.

Grill or toast a few slices of the bread, and when crunchy, top with tomato and garlic mixture. Top with a thin slice of proscuitto. Serve with the fettucine.
Fresh Bail Pesto with Garlic and Parmesan Cheese
In a food processor, combine the basil and pine nuts and pulse a few times. If you are using walnuts instead of pine nuts and they are not already chopped pulse them a few times before adding the basil. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground pepper to taste.

In a large pot bring slated water to a rapid boil. Add the fettucine and cook until pasta is al dente. Once ready, toss the pasta with the pesto sauce and top with shaved parmesan.

Garlic Gnocchi by Bob Filice Gilroy CA

Garlic Gnocchi by Bob Filice Gilroy CA
Serves 6 to 8
Ingredients
2 cups flour
2 cups freshly mashed potatoes
1 egg
1 teaspoon salt
2 large heads of garlic

Method of Preparation
Cut top off garlic heads and drizzle with olive oil and your favorite seasonings. HINT Mama Raps Special Blend, Not N Spicy or Garlic Dude Dust are tasty. Wrap in aluminum foil and bake for one hour at 350 degrees.

Add salt to flour in bowl. Add mashed potatoes and work together until well blended. Beat egg slightly and mix in well. Squeeze baked garlic out of skins into mixture. Blend mixture together by HAND not machine. Turn out on floured board and roll into pencil round rolls 1/2 inch in diameter. Cut into 3/4 to 1 inch pieces and roll off a fork. Cook in raidly boiling water 15 minutes or when the gnocchi are floating at the top of the water. Top off with either your favorite red sauce or pesto sauce. Sprinkle with fresh grated parmesan cheese MANGIA!

Garlic Stuffed Striped Bass Branzino con Aglio Al Forno by Andrea Froncillo, The Stinking Rose Restaurant San Francisco CA

Garlic Stuffed Striped Bass Branzino con Aglio Al Forno by Andrea Froncillo, The Stinking Rose Restaurant San Francisco CA
Serves 4 to 6
Ingredients
1 whole striped sea bass ( 2 to 3 pounds)
2 cups toy box cherry tomatoes
1 cup white wine
20 cloves garlic
1 spring Fresh Oregano
1 cup blanched fingerling potatoes
1/2 cup pitted green olives HINT Mama Raps Pitted Garlic Olives are perfect for this at the Garlic Shoppe
1/4 cup Sicilian capers
1 teaspoon chili flakes
3 to 4 lemon whells
Salt and peer to taste
3 tablespoons olive oil
Method of Preparation
Gut the sea bass and brush off all scales, rinse under running water. Pat dry and place on the side. In an oven proof skillet, heat the olive oil. add 3 chopped garlic cloves and lightly brown. add the cherry tomatoes and cook for 1 minute. Add a pinch of oregano, the chili flakes, and salt and pepper. Add the white wine, and let it reduce 1 to 2 minutes. Evenly lay the potatoes over the sauce, sprinkle with the olives and capers. Turn off the heat and let it rest,
Stuff the sea bass with the garlic cloves and oregano. Place the fish on the skillet over the sauce, place lemon wheels across the fish, cover with aluminum foil and bake at 375 degrees for 35 to 40 minutes.
Take the fish out of the oven, remove foil, let rest for 5 minutes and serve.

Steak and Blue Salad by the Daygo Brothers Don DeLorenzo and Dave Bozzo Gilroy CA

Steak and Blue Salad by the Daygo Brothers Don DeLorenzo and Dave Bozzo Gilroy CA
Serves 4
Ingredients
4 beef tenderloin filets (11/2 to 2 inches thick)
8 slices bacon
16 romaines leaves( hearts only, remove outer dark green part)
15 to 20 grape tomatoes cut in half
1/2 loaf French Bread, cut into 1/2 inch cubes
1/2 cup olive oil
6 to 8 cloves garlic, chopped
1 cup mayonnaise
1 cup sour cream
1 cup blue cheese crumbles
3 tablespoons fresh chives, chopped
1 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoons Italian seasoning HINT Mama Raps Special Blend or Garlic Dude Dust
Kosher salt and black groun pepper
Method of Preparation
Put bread cubes into large mixing bowl. Season with salt pepper, garlic powder, Italian seasoning and half of the chopped garlic. Drizzle with 1/4 cup of olive oil and mix until well coated. Add extra olive oil if necessary. Put in a single layer on a baking sheet and bake for 10 to 12 minutes. until "golden brown". Shake halfway through to make sure the cubes get evenly toasted.
Ina small bowl, add the mayonnaise, sour cream, blue cheese, lemon juice,1 tablespoon chives, and some black pepper. Mix together and refrigerate. This can be done up to 8 hours in advance if kept refrigerated.
Cook bacon until very crispy. Pat dry and crumble. Set aside
Cute grape tomatoes in half.
Season filet with salt , pepper and garlic and cook filet to your preference. While filet is cooking, put 1 tablespoon of blue cheese dressing in the center of a white plate. Arrange romaine leaves in a "plus" sign. Blue cheese will help keep the center of the plus sign from moving, In the area around the leaves sprinkle some crumbled bacon, cut grape tomatoes and some of the homemade croutons. When filet is done, place it in the center of the plus sign. Finish off with a dollop of blue cheese dressing and chopped chives.

100th POST Calabrese Meat Roll by The Daygo Brothers, Don DeLorenzo and Dave Bozzo

100th POST Calabrese Meat Roll by The Daygo Brothers, Don DeLorenzo and Dave Bozzo Gilroy CA
Serves 6
Ingredients
1/2 cup Parmesan Or Romano cheese grated
1/4 cup fresh Italian parsley chopped
4 to 6 cloves fresh garlic chopped
1 egg
3/4 to 1 pound fresh Italain sausage (out of casing)
1 1/2 to 2 pounds flank steak as wide as possible
8 slices proscuitto
4 slices provolone cheese
1 small carrot (sliced in quarters length wise)
1 celery stalk ( sliced in quarters lengthwise)
1/2 cup olive oil
1 medium onion
1 cup red wine
4 (18 inch) pieces of kitchen string
Salt and pepper
Method of Preparation
Boil the carrot and ckery slices until tender, about 15 minutes and remove to cool. In a large bowl combine Italian sausage, egg, cheese, garlic and parsley. Mix well by hand.
Pound out flank steak until it is a nice rectangular shape and has grown by about 1/3. Place 4 pieces of 18 inch cut kitchen string under the flank steak about 4 inches apart. Spread the sausage mixture evenly out to about 1 inch from the edge of the meat.
Lay the proscuitto over the sausage mixture. Lay the carrot and celery lengthwise across the top of the proscuitto. roll the slices of provolone cheese and place next to the carrot and celery.
Tightly roll the meat mixture up. Once it is in a roll, secure with the string. Stuff in any sausage mixture trying to sneak out of the ends. You can even secure the ends with a toothpick if necessary.
Wipe the roll with the olive oil. Season with salt and pepper, amd place on a rack in the center of a 9 inch by 13 inch glass baking dish. Put a little olive oil in the bottom of the dish. Arrange onions cut in rings and top the toll with red wine.
Bake for 1 1/2 hours at 350 degrees, basting occaccionally with the red wine and juice form the meat. When the roll is done, let it rest for 5 minutes. Remove the string and slice crossways so each piece comes out looking like a pinwheele. Served with the cooked onion rings and enjoy!

Pan Seared Tilapia with Asparagus by Evelyn Miliate Nob Hill Foods, Sacramento CA

Pan Seared Tilapia with Asparagus by Evelyn Miliate Nob Hill Foods, Sacramento CA
Serves 4
Ingredients
2 1/2 tablespoons olive oil, divided
4 tilapia fillets
4 teaspoons Cajun Spice HINT Garlic Capital Products Cajun is very tasty from The GArlic Shoppe
2 tablespoons butter, divided
1/2 cup white wine
5 shallots, sliced
6 cloves garlic, chopped or thinly sliced
3/4 pound asparagus, trimmed and cut diagonally into thin slices
1/4 pound fresh blanched and peeled fava beans
1/2 large red bell pepper, large dice
salt and pepper to taste
Juice from 1 lemon
Zest from 1/2 lemon into thin julienne strips
4 ounces slivered almonds, toasted.

Method of Preparation
Heat 1 tablespoon oil in a large saute pan. Season fish with Cajun spice. Add fish to pan, flesh side down. Cook for 2 minutes. Add 1 tablespoon butter to pan. When butter is melted, turn fish over and cook for an additional 2 minutes.
Add wine and cook until wine is reduced by half and fish is tender. Set aside and keeo warm
Heat remaining 1 1/2 tablespoons oil in a large saute pan.Add shallots and garlic. saute for 3 minutes until they are softened. Stir in remaining 1 tablespoon butter, asparagus, fava beans, and red bell pepper. Season with salt and pepper. Saute for 3 to 4 minutes until crisp tender. Add lemon juice, zest and almonds. Stir. Adjust seasonings.
Divide vegetables between 4 plates. Place fish on top of vegetables and serve.

Asiago Turkey Cutlets with Artichokes and Mushrooms by Evelyn Miliate, Nob Hill Foods Sacramento CA

Asiago Turkey Cutlets with Artichokes and Mushrooms by Evelyn Miliate, Nob Hill Foods Sacramento CA
Serves 4
Ingredients
1 tablespoon olive oil, divided
1 tablespoon shallots, chopped
6 cloves garlic, chopped
1/2 pound assorted mushrooms, sliced( button, crimini,oyster and or shitake)
salt and pepper to taste
1/2 cup fresh tomatoes, diced
1 pound turkey cutlets
1/4 cup white wine
1/4 cup low sodium chicken stock
1 tablespoon chopped fresh thyme leaves
1 cup Asiago cheese, grated

Method of Preparation
Heat 1/2 tablespoon oil in a large saute pan over medium heat. Add shallots and garlic and cook for 1 minute until shallots begin to brown. Stir in mushrooms, salt and pepper. Cook for 2 minutes until softened. Add artichokes and tomatoes, cook for 2 minutes or until heated through. Remove from pan and set aside.
Heat remaining oil in a large skillet over high heat. Season turkey with salt and pepper and add half to the skillet without overcrowding. Sear for 1 minute on each side. Remove from skillet to a baking pan. Allow skillet to come back up to heat and repeat with remaining turkey. Add wine, stock, and thyme to skillet. Return the turkey to skillet. Top with artichokes and mushrooms . Sprinkle with cheese. Cover and cook for 2 to 3 minutes until cheese is melted and turkey is cooked through.

Spaghetti all Romana by Chef Luca Rutigliano, Executive Chef Corde Valle, San MArtin, CA

Spaghetti all Romana by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin, CA
Serves 4
Ingredients
1 pound spaghetti
Salt
1 cup extra virgin olive oil
1 cup dry white wine HINT Rapazzini Winery
1 head of fresh Gilroy CA garlic
2 pieces of pepperoncini or chili flakes
2 pieces of salted anchovies
1/2 cup Parmigiano-Reggiano, freshly grated
1 cup bread crumbs
1 bundle of Fresh Italian parsley

Method of Preparation
Boil water and add salt. Cook pasta in rapidly boiling water until al dente.
In a saucepan add extra virgin olive oil with chopped or sliced garlic and chili flakes.
Add salted anchovies. Cook until brown and add white wine
Drain the pasta and add to the sauce. Cook all together and add water fron the pasta.
Place pasta on serving dish. Top with freshly graqted Parmigiano Reggiano cheese, breadcrumbs and freshly chopped Italian Parsley.

Spaghetti Al Cartoccio by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin CA

Spaghetti Al Cartoccio by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin CA
Serves 6 to 8

Ingredients
1 cup extra virgin olive oil HINT Mama Raps Olive oil is reasonably priced and very high quality
4 cloves garlic, chopped HINT The amazing EZ Roll Garlic Peeler can peel the garlic in 3 seconds
2 pieces of anchovies
1 whole chopped shallot
1/8 teaspoon chili flakes
1 pound Manila clams
1 pound Prince Edward Islnad mussels
1 pound large shrimp, peeled and deveined
1 whole Fresh Maine lobster
1 pound Day Boat scallops
1 pound whole peeled tomatoes, cut into strips
1 bunch flat Italian parsley
1 tablesooon sea salt
Freshly ground pepper
1 cup dry white wine
1 1/2 pounds dry spaghetti
2 tablespoons extra virgin olive oil
Cognac
Heavy cream

Method of preparation
Heat the olice oil in a large saute pan over medium heat. Add the garlic, anchovies, shallots and chili flakes. Cook 2 to 3 minutes. Add the clams and mussels. Cook till open and splash with white wine. Strain the liquid and reserve in a separate bowl.
Add 1/3 cup of the olive oil, garlic and chopped shallot. Cook till brown and cook 3 to5 minutes. Add the reserved liquid from the clams and mussels.
Meanwhile, heat the remaining 1/4 cup of olive oil in a large saute pan over medium high heat. Add the shrimp, scallops and lobster. Adjust salt and pepper. Cook 1 to 2 minutes. Add the wine and cook 1 minute. Remove the shrimp and scallops. Cook until the wine i reduced by half about 2 minutes and add tomatoes.
Bring water to boil and add salt. Add the pasta and cook until al dente.
Add the pasta to the tomato sauce and seafood. Drizzle with the extra virgin olive oil, cognac and sprinkle with the remaining parsley.

Tuesday, August 25, 2009

Time to enter the 2010 Great Garlic Festival Recipe Contest and Cook off

Time to enter the 2010 Great Garlic Festival Recipe Contest and Cook off
1. Recipes for the 2010 Great Gilroy Garlic Festival Recipe contest and Cook off must be original and specify at least six (6) cloves of fresh garlic, or the equivalent packaged form(3teaspoons minced or chopped). Recipes must serve six(6), be fully prepared plated and ready for presentation to the judges within a maximum of two (2) hours. Contestants may enter as many recipes as they wish one entry per envelope or internet transmission. Each entry must be typewritten or hand printed legibly in recipe format. A photo of each entry should be included with the recipe submission. Recipe format lists ingredients in order of use with amount/quantity, followed by step by step method of preparation. The contestant name, address and telephone number must be included with each recipe submission.
2 Professional chefs, cooks, food stylists and other food specialists are prohibited from entering this contest. Previous Gilroy Garlic Festival Cookoff contest winners( first, second, third place) are in eligible to enter for three full years. Contest is open to Us and Canada residents only, twenty one (21) years of age and older. Void where prohibited, taxed or restricted by state or local law.
3 Recipes must be mailed, or transmitted via the Internet to Gilroy Garlic Festival Association I nc 2010 Great Garlic Recipe Contest and Cookoff Po Box 2311, Gilroy CA 95021-2311 and postmarked no later than May 1, 2010. The internet address is clove@gilroygarlicfestival.com All recipes submited as entries become property of the Gilroy Garlic Festival Association, Inc. By entering the contest, all participants consent to the commercial use of their name, picture, likeness and recipe for advertising and publicity purposes without further compensation.
4 Food professionals will consider qualifying entries. These food professionals select the eight (8) finalists. Notification and details of the Cookoff participation will be made to the eight finalists prior to June 15, 2010. A certification of recipe originality will be required from each finalist.
5 Finalists provide the ingredients necessary for their recipes( with the exception of garlic which the festival provides) as well as all required cooking utensils (stoves, sinks and refrigerators will be provided.) Include a picture of the prepared dish with your entry. The photo does NOT have to be professionally done , it serves as an aid in the initial review process.
6 On July 24, 2010, dishes prepared by the finalists on the festival Cookoff Stage, will be judged by a panel of five judges food experts and celebrities. Selection of the five judges is at the sole discretion of the Garlic Festival Cookoff Committee. The basis for the judging will be ease of preparation, flavor, texture, creativity, appearance and use of garlic. The decision of the judging panel is final and binding.
7 On stage participation during the cookoff is limited to the contestants and volunteer helpers provided by the Gilroy Garlic Festival. Family and friends of the contestants are NOT permitted on stage during the cook off.
8 Prizes at the Great Gilroy Garlic Festival Recipe Contest are offered only to those finalists who participate in the Cookoff on July 24, 2010. The prizes are $1000 for first prize, $750 for second place, and $500 for third place and $100 for each of the other five finalists. All taxes are the sole responsibility of the winners.
9 Hotel accommodations for two nights are provided at festival expense. Finalists are expected to make their own travel arrangements to Gilroy California. If appropriate, air travel will be reimbursed at coach class fare and rental car at mid size or smaller rate for a maximum of two days, rental car costs not to exceed $55 per day. Any other arrangements will be at the discretion of the Garlic Festival

Caramia's Poached Whole Salmon with Green Onion Sauce by Gloria Melone and Mike Melone San Francisco CA

Caramia's Poached Whole Salmon with Green Onion Sauce by Gloria Melone and Mike Melone San Francisco CA
Wife and son of Gilroy Garlic Festival founder Rudy Melone of Gilroy now lives in San Francisco CA
Serves 8

Ingredients

Poaching Liquid
2 quarts water
2 to 3 cups white wine or white wine vinegar Try Rapazzini Winery wines for a local taste
2 small onions, quartered
3 carrots, chopped
3 celery stalks chopped
3 to 4 sprigs fresh parsley
1 tablespoon fresh thyme or less if using dried thyme
1 bay leaf
1/2 teaspoon cracked black peppercorn
1 cube of fish court bullion
1 teaspoon kosher salt
Fish
1 whole salmon (6 to 10 pounds) cleaned and dressed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 to 3 lemons sliced
Fresh herbs such as dill parsley, lemon thyme Optional
1 long English cucumber scored and thinly sliced for decoration
Green Onion Sauce
4 cups cilantro
1 1/2 cups green onions
5 tablespoons lemon juice
2 jalapeno chilies ( whole or seeded ) to taste
1 tablespoon kosher salt
1 tablespoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon tumeric
2 cups Extra Virgin Olive oil
10 cloves fresh garlic.
Method of Preparation
Poaching liquid
Combine all poaching liquid ingredients in a pot and bring to a boil. Reduce to simmer for about 1 hour. Strain and discard vegetables and herbs. Transfer liquid to fish poacher or pan that will hold the whole fish. Bring poaching liquid to simmer again.
Fish
Rinse and pat dry, cleaned and dressed salmon. Sprinkle with salt and pepper. Stuff salmon cavity with sliced lemons and desired herbs. Wrap and tie salmon in cheesecloth and lower into poacher or suitable pot ot pan. Make sure poaching liquid covers the entire fish. If it does not , add a little water and white wine. Bring the liquid to a boil. reduce to simmer and cover. Simmer 10 minutes oer inch of fish thickness, measured at the thickest part of the fish, Do not let liquid boil, but gently simmer.
When done carefully lift and transfer the fish to a tray. Fish is done when the flesh changes color from translucent to opaque. Remove the cheesecloth and gently peel off the skin, discard any fins or cartilage and pull off any exposed bones. Turn and clean the other side.
Starting from the tail section, arrange unpeeled cucumber slices in an overlapping scale pattern over the entire fish.
You may wrap the salmon slightly in plastic wrap and REFRIGERATE until very cold before decorating with cucumber slices. if desired.
Green Onion Sauce
In a food processor fitted with metal blade, combine all ingredients except olive oil. Process until finely chopped, then with motor running slowly add olive oil until well blended. Decorate fish with edible flowers and serve with green onion sauce.


Baja California Coconut and Garlic Sopa by Michael Cohen Los Angeles CA

Baja California Cocunt and Garlic Sopa by Michael Cohen Los Angeles CA
2009 Gilroy Garlic Festival Finalist

Ingredients
2 tablespoons vegetable oil
1 large onion sliced
20 cloves garlic finely chopped
1 red bell pepper, stem removed, seeded, and sliced
1/4 teaspoon ground cumin
6 cups low sodiu, chicken stock
2 (14 ounce) cans unsweetened coconut milk
2 chipotle peppers (packed in adobo sauce) minced
1 (15 ounce) can red pinto beans, drained
8 ounced boneless, skinless chicken thighs, cut into 2 inch long strips
8 ounces fresh Mexican chorizo removed from casing
8 ounces shrimp peeled, deveined and choppped
2 tablespoons fresh lime juice
A few dashes Mexican Hot Sauce HINT The Garlic Shoppe has over 200 choices of hot sauces from mild to wild try the PSYCHO
Salt
Freshly ground black pepper
2/2 cup sweetened shredd cocnut toasted
1/2 cup fresh cilantro leabes chopped
Avocado slices for garnish The Garlic Shoppe sells the Avocado slicer $9.98
Lime slices for garnish
Method of Preparation
In a large stockpot, heat 1 tablespoon oil over medium heat. Add onion and cook for 4 minutes stirring occasionally. Add 10 cloves garlic, red peppers, and cumin and cook for 2 minutes
Add chicken stock, coconut milk, and chipotle peppers plis 1 tablespoon of adobo sauce. Bring to a boil, then reduce by half. Reduce heat to a simmer. Add pinto beans
Meanwhile in a large skillet heat 1 tablespoon oil over medium high heat. Add chicken and cook for 3 minutes. Add chorizo and 6 cloves garlic and cook for 3 minutes. Add chicken and chorizo mixture, shrimp , lime juice, and hot sauce to the soup. Cook until the shrimp are cooked about 3 to 4 minutes. Add remaining 4 cloves garlic. Season to taste with salt and pepper. Also feel free to add more of any other ingredients you feel the soup needs ( e.g. cumin, hot sauce, lime juice)
Serve immediately in large bowls. Make a pile of shredded coconut on top of each serving of soup. Garnish with cilantro, avocado slices and lime slices.

Garlic and Walnut Pork Spirals with Smoky Mocha Barbecue Sauce by Mary Shivers Ada OK

Garlic and Walnut Pork Spirals with Smoky Mocha Barbecue Sauce by Mary Shivers Ada OK
2009 Gilroy Garlic Festival Finalist
Serves 6
Ingredients
2 ( about 1 1/4 pounds each) pork tenderloins
6 cloves fresh garlic, finely minced HINT Mama Raps Minced Garlic in a jar at The Garlic Shoppe
1/2 cup chopped frsh parsley
1/2 cup chopped walnuts
1/2 cup seasoned bread crumbs
1 teaspoon kosher slat
1/2 teaspoon freshly ground black pepper
1/4 teaspoon unsweetened cocoa powder
1/2 cup hickory smoked barbecue sauce
1 cup cold coffee
2 tablespoons maple syrup
1/2 teaspoon red pepper flakes
1/2 cup onion, finely chopped
2 teaspoons fresh garlic, minced
1 tablespoon cornstarch
1 tablespoon water
Method of Preparation
Heat oven to 375 degrees. Double butterfly each pork loin down centers then down each side. Stir garlic, parsley, walnuts, breadcrumbs, salt and peeper together. Spread cut dsides of each loin with half of mixture. Roll up tightly. Secure each with cooking twine. Place in medium roaster. Whisk cocoa powder, and barbecue sauce together in a medium bowl. Whick in coffee, syrup, red pepper flakes, onion and garlic. Pour over pork. Cover and bake for 30 minutes. remove cover and bake for 25 minutes more, basting occasionally with liquid in roaster. Let pork rest for 10 minutes before slicing. Pour liquid in roaster into a small saucepan over low heat. In a small bowl, stir cornstarch and water together. Stir into saucepan. Cook just until mixture begins to thicken. remove twine and thinly slice pork. Arrange 5 to 6 slices on each serving plate. Drizzle with mixture from pan. Serve remaining mixture ina small bowl on the side Garnish as desired.

Suggestion Garlic mashed potatoes and garlic green beans as side dishes.

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

Slightly North of the Border Garlic Shrimp Salad Summer Rolls with Garlic Adobo Lime Drizzle by Karen Harris Castle Rock CO
2009 Gilroy Garlic Festival Finalist
Serves 4 to 8

Ingredients
Garlic Adobo Lime Drizzle
4 tablespoons fresh lime juice
2 tablespoons adobo sauce
1 tablespoon chopped fresh cilantro
1 medium sized Serrano pepper chopped
1/3 cup honey
2/3 cup light olive oil
1/4 cup white wine vinegar
1 tablespoon minced shallots
3 garlic cloves coarsely chopped HINT The Garlic Chopped sells Chopped Garlic in a jar for easy use
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper

Shrimp Salad Summer Rolls

1 cup chicken broth
1/2 cup jasmine rice
1/2 teaspoon chili powder
1 tablespoon butter
1 tablespoon light olive oil
3 garlic cloves finely minced
1 1/4 pound shrimp, peeled, deveined, and chopped into bite sized pieces
1 teaspoon Jamaican jerk seasoning The Garlic Shoppe sell Walker Woods Famous Jerk seasoning
2 cups iceburg lettuce chopped
1 cup Bushs Best Black beans, drained and rinsed
1 cup cooked yellow corn
1 cup shredded red cabbage
1 (8 ounce) can pineapple tidbits
1 cup shredded cheddar cheese
1 large avocado sliced into 16 thin slices The Garlic Shoppe sells the Avocado Slicer $9,98
4 small green onions choppped
1 small bunch of cilantro stems removed coarsely chopped
8 ( 8 inch) round rice papper wraps
Large bowl half filled with warm water
Method of Preparation
Place lime juice, adobo sauce, cilantro, Serrano pepper, honey, oil, vinegar, shallots , garlic, oil, salt and pepper in a blender. Blend for approximately 15 to 20 seconds or until contents are smooth and emulsified. Set aside until ready to use.
Pour the chicken broth, into a small saucepan set over medium high heat Bring to a simmer and add the rice and chili powder. Reduce the heat to low, cover and simmer until all of the broth has been absorbed by the rice. Remove for the heat and cool to room temperature.
In a medium sized saute pan that has been preheated over medium high heat, melt the butter with the olive oil. Add the 3 remaining cloves of garlic and shrimp pieces and sprinkle with the jerk seasoning. Saute until shrimp is pink and slightly opaque approximately 3 minutes. Remove from the pan with a slotted spoon and allow to cool.
Before assembling wraps, set out all ingredients in the following order.
lettuce, black beans, corn, red cabbage, pineapple, cheese, avocado, cooked rice, cooked shrimp, onion and cilantro.
Place the bowl of warm water next to a clean work surface.
Submerge one rice paper wrapper into the bowl approximately 5 seconds or until it starts to soften. Remove it from the water. shake off residual water and place onto the work surface. To assemble working quickly, place 2 heaping teaspoons of the lettuce in a thin strip down the middle of the wrapper leaving 1 inch border on each end. On one side of the lettuce, place one heaping tablespoon of black beans in a strip , then on the other side, place one heaping tablespoon of corn leaving the same one inch border. Follow the same procedure with the red cabbage, pineapple, cheese, and avocado 2 slivers end to end placing them in strips on alternating sides. Vegetables should appear in stripes when done. Follow this with 2 rounded tablespoons
of each of the cooked rice, 2 tablespoons of shrimp, one eighth of the onion and cilantro, carefully sprinkled over the top without disturbing the stripes. To roll up, fold the wrapper on the side parallel to the stripes over the top and then tuck under the ingredients. Now fold the 1 inch ends of the wrapper up and lay on top of the wrapper that has been folded over the top. Now roll the contents up "cigar" fashion. . As you roll, gently compress the filling to "tighten" the rolls and make them slightly firm. The rolls will easily seal themselves at the end. Place each roll side by side on a serving plate until you have 8 rolls.
Serve immediately or if desired, cover the rolls with a damp paper towel and then with plastic wrap to refrigerate for 30 minutes before serving. Cut in half diagonally and serve with equal amounts of sauce fro drizzling into the cut ends as they are eaten.

Garlicky Three Cheese and Bail Mint Savory French Toast Bites with Candied Walnut Crust Lavendar scented Hot Beet Syrup and Crispy Bacon by Erin Evens

Garlicky Three Cheese and Bail Mint Savory French Toast Bites with Candied Walnut Crust Lavendar scented Hot Beet Syrup and Crispy Bacon by Erin Evens, Brooklyn NY
2009 Gilroy Garlic Festival Finalist
Serves 6 as a cocktail snack
Ingredients
2 1/2 cups good quality borscht
3 red chiles stemmed and chopped
1 small orange zested and juiced
3 tablespoons lavendar honey
6 ounces fresh goat cheese
1/2 cup Taleggio cheese cubed
1/2 cup Swiss cheese shredded
1/4 cup plus 2 tablespoons extra virgin olive oil
1/3 cup fresh basil washed and dried
1/4 cup fresh mint washed and dried
10 cloves garlic peeled HINT The Garlic Shoppe sell the Amazing EZ Roll garlic Peeler that can do this in 3 seconds
Sea salt and freshly ground black pepper to taste
1 laof brioche bread crust trimmed
6 large eggs beaten
1/4 cup milk
2 cups ground walnuts
2 tablespoons unbleached all purpose flour
2 tablespoons sugar
1/4 cup powdered sugar
4 slices thick cut pepper bacon, crisped and each slice cut into 3 pieces for a total of 12 pieces
12 garlic chive blossoms or edible lavendar blossoms
12 large Chinese Soup spoons to serve
Method of Preparation
Preheat oven to 350 degrees. In a medium saucepan, combine the borscht, chiles, orange zest and juice, and honey . Place in a saucepan over medium high heat. Bring the mixture to a boil. reduce heat to medium low and let the syrup simmer stirring occasionally until the mixture has reduced by half about 20 minutes.
While the syrup is reducing, prepare the cheese filling. To a bowl of a food processor fitted with a standard processing blade, add the goat cheese, Taleggio cheese, Swiss cheese, 2 tablespoons of extra virgin olive oil( reserving the remainder for later use) basil, mint and 8 cloves of garlic and process until smooth about 1 to 1 1/2 minutes scraping the sides of the bowl with a rubber spatula as needed . Taste and adjust seasoning with salt and pepper to taste transfer the cheese filling to a small bowl and set aside.
Cut the brioche into 3 (21/4 to 21/2 in slices) and then cut each slice into four squares. Using a sharp paring knife cut a pocket into the side of each square being careful not to cut through the whole square. Set the brioche squares onto a large baking sheet and set aside.
In a large deep dish pie plate, beat together the eggs and milk and add a pinch of salt and pepper. Press the remaining 2 cloves of garlic and whisk the pressed garlic into the egg milk wash. Set the mixture aside. In a separate deep dish pie plate, stir together the walnuts flour and granulated sugar. Set the mixture aside.
By now, the syrup shuld be reduced by half. Remove the sauce pan from the heat, strain the syrup into a small heat proof pitcher and set the syrup aside at room temperature.
Using spoon and thumg, stuff one brioche pocket with the cheese filling pressing the stuffed brioche between your hands and pinching the open side of the pocket to seal. Repeat with the remaining brioche squares.
Preheat a large non stick skillet over medium heat and add about 1/3 of the remaining olive oil to the pan. While the olive oil is heating to a shimmer, submerge each stuffed brioche into the egg wash, let any excess egg wash drip off, transfer each square to the walnut mixture and then dust each square with the walnut mixture. Working in bathches of 4, carefully place the stuffed brioche into the skillet and fry for about 3 minutes on the first side carefully flip and then fry for another 2 minutes on the other side. Transfer the fried stuffed brioche to your large baking sheet add 1/3 of the remaining olive oil and repeat the process with 4 more stuffed brioche and REPEAT until all stuffed brioche are fried and on the baking sheet.
Transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes or until all the pieces are dark golden brown and have crunchy exteriors. Remove the baking sheet from the oven and let the stuffed brioche squares rest for 5 minutes.
To serve, dust the squares with the powdered sugar. Lay out 12 Chinese soup spoons and pour a little of the hot beet syrup into each spoon. Top the syrup with the square of stuff brioche and stand a piece of the crispy bacon against the side of each brioche. Garnish each spoon with a garlic hive blossom or a blossom of edible lavender.
Serve immediately and enjoy!

Gooey Garlicky Mushroom Mac by Derick Thurman, Charlotte NC

Gooey Garlicky Mushroom Mac by Derick Thurman, Charlotte NC
2009 Gilroy Garlic Festival finalist

Ingredients:
2 bulbs of garlic
Extra Virgin Olive oil cooking spray
2 ounces hardwood smoked bacon, chopped
2 cloves of garlic minced The Garlic Shoppe has jarred Minced garlic predone
2 tablespoons plus 1 teaspoon extra virgin olive oil in all
6 ounces stemmed mixed mushrooms, roughly chopped HINT Button, crimini, oyster and or shitake
2 teaspoons white balsamic vinegar
1 tablespoon unsalted butter
3 tablespoons all purpose flour
1 1/2 cups milk
6 ounces Swiss cheese, grated
3 ounces sharp withe cheddar cheese, grated
2 ounces Parmigiano Reggiano cheese, grated
1 1/2 teaspoons kosher salt
1/2 teaspoon freshlt ground black pepper
1/2 teaspoon paprika
1/2 teaspoon white pepper
6 ounces dried pipette or macaroni noodles
2 tablespoons unslated butter melted
6 cloves garlic, thinly sliced HINT The Garlic Shoppe sells sliced dehydrated garlic
1/2 cup panko bread crumbs
3 tablespoons plus 1 tablespoon chopped fresh Italian parsley
Method of Preparation
Preheat oven to 375 degrees. Cut garlic bulbs in half across the cloves, spray with cooking spray, reassemble, and wrap in foil. Bake in the oven about 30 minutes or until the cloves are soft. When cool enough to handle scoop out the roasted cloves into a small bowl and mash with a fork. Set aside.
Preheat a large saute pan over medium heat. Add the chopped bacon and cook until the fat renders, but before the bacon is crispy. about 5 minutes. Stin in the minced garlic and cook about 1 minute. Stir in 1 tablespoon of the olive oil , then the mushrooms and cook until the mushrooms have browned. 8 to 10 minutes. Stir in the balsamic vinegar and cook until absorbed 1 to 2 minutes. transfer the contents of the pan into a large mixing bowl. scraping the pan well.
Return the pan to heat. Add the remaining 1 tablespoon plus 1 teaspoon of olive oil and the 1 tablespoon of butter to the pan. When the butter has meoted whisk in the flour and cook until a light golden brown roux has formed. Whisk in the mashed roasted garlic. Slowly whisk in the milk. Cook stirring occasionally until substantially thickened about 7 to 10 minutes. Reduce the heat if the milk begins to boil. Remove from the heat and stir in the cheeses, salt, black pepper, paprika and white pepper.
Cook the pasta in salted rapidly boiling water according to the package directions to al dente. Drain and transfer to the mixing bowl with the mushrooms. Add the cheese sauce to the mixing bowl and combine everything well.
In a separate mixing bowl, combine the melted butter and the sliced garlic clvoes. Stir in the panko bread crumbs and 3 tablespoons of chopped parsley
Arrange 6 ramekins ( 8 ounces each) on a sheet pan. Distribute the pasta mixture evenly into each ramekin mounding the tops as necessary. Sprinkle the panko mixture evenly over each ramekin. Bake in the 375 degree oven until the tops are browned and the cheese is bubbly. about 35 to 40 minutes. Allow to cool on the counter at least 10 minutes before serving. Garnish with remaining chopped parsley.
HINT A single 7 inch by 11 inch baking dish may be used instead of the ramekins.

Garlic Herb Chicken with Cranberry Vermouth Sauce by Boni Passmore Antelope CA

Garlic Herb Chicken with Cranberry Vermouth Sauce by Boni Passmore Antelope CA
2009 Gilroy Garlic Festival Finalist
Serves 6

Ingredients
1/2 cup grated garlic
2 cups plus 1 tablespoon extra virgin olive oil HINT The Garlic Shoppe sells delicious OLive oil and oil infused with garlic
12 peeled whole medium garlic cloves HINT EZ Roll Garlic Peeler can do this in 3 seconds
1/4 teaspoon fresh grated nutmeg
6 (6 to 7 ounce) chicken thighs, bone in with skin untrimmed
Salt
Fresh ground black pepper
Fresh rosemary
Fresh thyme
Fresh marjoram
Fresh Sage
6 tablespoons unsalted butter divided
1/4 cup diced shallots
1/2 cup dry vermlouth
1/2 cup chicken stock or broth
5 fresh sage leaves torn in half
1/4 cup cream
1/4 cup dried unsweetened cranberries
Fresh sage for garnish
Method of Preparation
In a small bowl, mix grated garlic into 2 cups olive oil. Set aside.
Place whole garlic cloves in a separate small bowl. Drizzle a few drops of olive oil and toss to coat. Grate nutmeg over olive oil coated garlic cloves and toss to coat. Set aside.
Place a chicken thigh, skin side down, on cutting board. With a sharp knife cut out the bine making sure to remove all connective tissue and gristle. Brush chicken thigh with extra virgin olive oil and season well with salt and pepper. In channel left from bone removal, place two nutmeg coated garlic cloves, end to end, overlapping ends a bit. Top garlic cloves with 8 to 10 rosemary leaves, a good pinch of thyme leaves, a good pinch of marjoram, and one sage leaf torn into 3 or 4 pieces. Gently fold in side of thigh with edge of extra skin on top. Secure with a small metal skewer. If any garlic cloves squeeze out, push them back in. Repeat with 5 other thighs. Put stuffed chicken thighs, sealed side down into a 51/2 quart Dutch oven. Mix garlic well to resuspend garlic bits then pour it into the Dutch oven to a depth that just covers the chicken pieces. Bake, uncovered in a preheated 325 degree oven for 75 minutes.
Remove chicken thighs from oil to paper towel lined baking sheet. Remove skewers . Remove skin. Let cool slightly.
While chicken is baking make sauce. Pour vermouth over cranberries and soak for 15 minutes. Drain vermouth from cranberries and reserve both. Melt 1 tablespoon butter in skillet over medium low heat. Add the diced shallots and cook, stirring constantly, until the shallots are cooked and soft. Add vermouth, chicken stock and sage. Increase heat to high and bring to a boil. Simmer rapidly, stirring often. until sauce is thickened and reduced to 1/4 cup. Remove sage leaves. Add cream and bring to a boil. Turn heat to low and whisk in 5 tablespoons butter, one tablespoon ata time. Stir in cranberries. Add salt and pepper to taste. Keep warm.
With a very sharp knife, cut each chicken thigh into four or five slices. Arrange by overapping the slices with cut slices up and down Drizzle with sauce. Garnish with sage spring.

Short Ribs with Black Bean BBQ Sauce and Saffron/Garlic infused Root Veggies by Trent Sheldon Zionsville In

Short Ribs with Black Bean BBQ Sauce and Saffron/Garlic infused Root Veggies by Trent Sheldon Zionsville In
2009 GILROY GArlic Festival Finalist
Serves 4 -6
Ingredients
5 pounds beef short ribs, cut into 4 ounce portions
1/2 cup low sodium soy sauce (Kikkoman)
2 tablespoons sea salt
1 tablespoon cracked balck pepper
1 tablespoon garlic powder
1 cup low sodium beef stock
1 cup burgundy wine
Black Bean Sauce
1 can no sodium black beans, drained and rinsed
2 cups low sodium beef stock
1 cup balsamic vinegar
1 cup low sodium soy sauce ( Kikkoman)
1 cup light brown sugar
3/4 teaspoon crushed red pepper
1 (12 ounce) can beer ( Modelo)
1 tablespoon molasses
12 dried black mission figs , halved
Garlic Infused Root Vegetables
2 large rutabagas (2 pounds) halved and sliced 1/4 inch thick
3 large parsnips(1 pound) halved and sliced 1/4 inch thick
2 large shallots, julienned
1/4 cup vegetable oil
Salt and Pepper
1 head Gilroy garlic, left whole, top cut off, outer skin removed and poked with fork
1 pinch Spanish saffron
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 cup veggie broth
Cilantro and Feta Pesto
2 tablespoons fresh lemon juice
1 bunch cilantro stems removed
1 cup extra virgin olive oil
1 clove garlic
4 ounces sheep milk feta
Method of Preparation
Toss ribs in soy sauce. Season with salt, pepper and garlic powder. Place on hot grill or skillet. Sear both sides and place in baking dish. Add 1 cup beef stock and burgundy wine, cover with foil and bake at 435 degrees for 1 hour.
Add black beans and broth in blender. Blend until completely smooth. Pour in heavy bottom 4 quart stock pan. Add remaining bbq sauce ingredients and bring to a boil. Reduce to simmer, 30 to 40 minutes
Toss veggies in vegetable oil. season with salt and pepper. Grill or saute until just browned on each side. In large stock pan, place garlic head in middle. Sprinkle with saffron, top with olive oil and butter. Add remaining veggies and broth. Set on medium low heat for 45 minutes stirring occasionally.
In food processor, mix cilantro, olive oil 1 fresh garlic clove and lemon juice until fully blended. Remove to bowl,mix in feta by hand You can use more oil if the mixture is too thick.
Move ribs to platter and let rest for 10 minutes.
Remove garlic head from veggies, squeeze out the cloves and add to the bbq sauce. Remove from heat. Once slightly cooled, dip ribs in sauce and put back on grill until just carmelized.
To serve, arrange veggies on plate, drizzle with cilantro pesto. Plate ribs with fig pieces and garlic. Garnish with fresh cilantro.

Sunday, August 23, 2009

Savory Italian Seasoning Salt by Mrs Domeni Romano from The Garlic Lovers Cookbook

Savory Italian Seasoning Salt by Mrs Domeni Romano from The Garlic Lovers Cookbook
Regional Winner 1981 Recipe Contest
Ingredients
4 whole dried red chile peppers
1/4 cup dehydrated minced garlic
1/4 cup dried oregano leaves
1/4 cup dried basil leaves
1/4 cup dried parsley leaves
1/4 cup salt
2 tablespoons dried rosemary
Directions
In a blender at low speed, add ingredients in the order listed. Cover and turn to high speed to pulverize and blend well. Store in a shaker with a tight lid. Use for seasoning steaks, roasts, vegetables, soups, stews and salads adding seasoning to taste.

Makes about 1 cup
HINT You can buy Garlic Dude Dust 7% Salt, Mama Raps Special Blend Seasoning with NO SALT , or Mama Raps Hot N Spicy with NO SALT for DELICIOUS seasonings. Garlic Capital Seasonings are also tasty http://GarlicShoppe.com

Gypsy Garlic Chicken by Jeanne D'Avray Metairie LA from The Garlic Lovers Cookbook

Gypsy Garlic Chicken by Jeanne D'Avray Metairie LA from The Garlic Lovers Cookbook
Ingredients
21 or more cloves fresh garlic, peeled HINT Use the amazing Ez Roll Garlic Peeler to do it in 3 seconds $7.98
8 chicken breast haves PLUS 4 legs
2 tablespoons cooking oil
2 medium onions, sliced
1 1/2 cups water
1 (8 ounce) can tomato sauce
1/2 cup dry sherry
2 tablespoons sugar
1 tablespoon vinegar
1 teaspoon each salt
1 teaspoon chervil
2 large bay leaves
1 heaping teaspoons whole peppersorns
1 cheesecloth square ( about 4 x 4 inches)
Lemon slices and parsley for garnish.
Directions
Cut 5 garlic cloves into thin slices. Using a shrp knife, pierce chicken skin at 1 1/2 inch intervals and insert garlic between the skin and meat.
Heat oil to medium high and saute chicken, onions, and remaining whole garlic cloves until chicken is slightly browned, stirring often so onions and garlic do not burn. Add water, tomato sauce, sherry, sugar, vinegar, salt and chevril, bring to a boil.
Wrap bay leaves and peppercorns in cheesecloth and tie opposite ends to make a bag. Drop into boiling sauce, reduce heat, cover and simmer 25 to 30 minutes until chicken is tender. Remove spice bag. Secure a parsley sprig into center of 8 lemon slices with a toothpick. Place atop larger pieces of meat, cover and simmer 8 minutes. Arrange ona platter garnished with additional fresh parsley, if desired. Serve at once with buttered egg noodles.

World Famous Gilroy Garlic Festival Pepper Steak Sandwich by Lou Trinchero Garlic Lovers Cookbook

World Famous Gilroy Garlic Festival Pepper Steak Sandwich by Lou Trinchero Garlic Lovers Cookbook
Ingredients
8 bell pepper, seeded and quartered
1 medium sized onion, chopped
3 cloves fresh garlic, minced
salt and pepper to taste
Olive oil
1 top sirloin steak(about 3/4 pound), barbequed or broiled to desired degree of doneness
6 French rolls, halved and basted with garlic butter
Directions
In a skillet, sutee peppers, onion, garlic, and salt and pepperin olive oil until tender. Brush rolls with garlic butter and heat in the oven, or better yet TOAST lightly under the broiler or on the barbeque. Slice steak thin and place the bottom half of a roll. Top with pepper garlic mixture and the other half of the roll.
Makes 8 sandwiches

Garlic Butter
Cream 1/2 cup butter. Add 2 to 3 cloves fresh garlic, finely minced or freshly pressed and beay until fluffy.
See page 206 of The Garlic Lovers Cookbook for 8 different recipes of flavorful butters.

Chow Yuk by Barbara Towe Gilroy CA from The Garlic Lovers Cookbook Vol 2

Chow Yuk by Barbara Towe Gilroy CA from The Garlic Lovers Cookbook Vol 2
Ingredients
1 flank steak 11/4 pounds
1/2 cup soy sauce
6 cloves fresh garlic, peeled HINT The Garlic Shoppe Dehydrated Sliced garlic can be substituted
3 tablespoons peanut oil
3 slices fresh ginger
1/2 pound fresh mushroom, sliced
1/4 pound fresh bean sprouts
1/4 pound fresh sugar peas, blanched
1 (5 ounce) can water chestnuts, drained and sliced
1 green bell pepper, seeded and cut into slivers
1 medium tomato, cut into eights
Fresh Chinese noodles, cooked and fried
Final Preparation
Cut flank steak in half lengthwise; then slice each half diagonally into thin slices. Marinate in 1/4 cup soy sauce and 3 sliced garlic cloves for 2 to 3 hours. Heat oil in a wok or large skillet, Stir fry ginger and 2 whole garlic cloves, discarding both when browned. Stir fry meat quickly until brown, add add remaining 1/4 cup soy sauce. Cover and steam meat 45 seconds. Transfer meat to a platter and keep warm. To the liquid in the pan, add all the vegetables except the tomato. Stir fry about 1 minute. Return meat to the wok and mix thoroughly with the vegetables. Add tomato wedges on top cover and cook 1 minute. Serve meat and vegetables with remaining liquid on top of Chinese noodles.

Friday, August 21, 2009

Pasta with Flambeed Shrimp from Pasta and Garlic Low fat Recipes that Work

Pasta with Flambeed Shrimp from Pasta and Garlic Low fat Recipes that Work
Serves 6
Pasta
Linguine, fettuccine or pasta of your choice
1 pound dried or 1 1.4 pounds fresh
Sauce
1 tablespoon olive oil
1 pound medium sized raw shrimp, peeled and deveined
6 cloves garlic, minced
2 jalapeno peppers, seeded and finely diced
4 Roma tomatoes, diced
4 carrots, julienned and blanched
1/2 pound asparagus, cut into 1 inch pieces and blanced
1 cup gold tequila
1 cup fresh cilantro, chopped
3 limes, cut in half
Advance Preparation 30 minutes
Peel and DEVEIN shrimp. Prepare the vegetables as specified. Chop cilantroat the very last minute.
Ingredients may be prepared up to 8 hours in advance if refrigerated.
Final Preparation 15 minutes
1 Preheat a large kettle on high heat. Add olive oil. When oil is hot, add shrimp and cook for a few SECONDS on each side.
Add garlic and peppers and saute 1 minute.
Add tomatoes, carrots and asparagus and saute 2 minutes linger.
@ Warm tequila in a small sauce pan. Ignite. Immediately pour flaming tequila into kettle, When flame dies add 1/2 cup water. Lower heat, seaon with salt and pepper if desired and simmer 2 minutes.
3 Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente.
Drain and immediately add cooked pasta directly to the sauce. Add cilantro, toss throughly and serve straight from the kettle.
Squeeze 1/2lime over each serving at the table.
Nabib Kolahi
HINTS
To SAFELY falme spirits, gently warm in a small sauce pan over low heat. Remove a teaspoon of warmed spirtis with a long spoon and IGNITE. Carefully pour the flaming spoonful back into the pan. This will quickly ignite the rest of the spirits without any unexpected flareups. Keep in mind that its impossible to see flames in a brightly lit room. Fro effect do any flaming under dim lighting.
Nutrition Data
Calories 530
Calories from Fat 10.7%
Total Fat 5.4 g
Saturated Fat 0.8g
Cholesterol 115 mg
Sodium 143 mg
Carbohydrates 72 g
Dietary Fiber 5.7 g
Protein 28 g

Spaghetti with Garlic and Wilted Spinach from Pasta & Garlic Low fat recipes that work

Spaghetti with Garlic & Wilted Spinach from Pasta & Garlic Low fat recipes that work

Serves 4 to 6
Pasta
spaghetti, linguine or pasta or your choice
1 pound dried or 1 1/4 pound Fresh
HINT Try a flavored pasta like lemon pepper, garlic or tomato for a change of pade
Sauce
1 1/2 tablespoons olive oil Mama Raps Extra Virgin Olive Oil or Garlic Olive oil is great
12 cloves garlic, minced HINT The Ez Roll Garlic peeler peels garlic in 3 seconds
12 canned ancovy fillets, chopped
1/4 cup capers not rinsed
splash of dry white wine or water
3 bunches fresh spinach, stems removed
1/4 cup freshly grated Parmesan
Advance Preparation 10 Minutes
Thoroughly clean spinach. You can also use prewashed bagged spinach leaves.
If using baby spinach, keep leaves whole. If using regular spinach, tear the leaves into halves or thirds.
Ingredients may be prepared up to 8 hours in advance if refrigerated.
Final Preparation 15 minutes

1 Heat olive oil in a large kettle over medium heat. Add garlic and saute until golden brown. Add anchovies and using a wooden spoon, simultaneously stir and mash them until they "dissolve" into the oil.
2 Add capers and cook 1 minute longer stirring constantly.
3 Add Spinach, tossing continously until it wilts. Add a splash of wine or water to deglaze the kettle and to prevent the spinach from sticking. Reduce heat to low and keep warm
4 Meanwhiole cook pasta in plenty of rapidly boiling salted water until al dente.
Drain and add directly to spinach mixture. Toss gently to thoroughly entanle spinach with pasta. Serve straight from the kettle.
Spinkle Parmesan over each serving at the table.
Henry Fenwick
Nutrition Data
Calories 417
Calories From fat 15.9%
Total fat 7.3 g
Saturated Fat 1..8 g
Cholesterol 6 mg
Sodium 180 mg
Carbohydrates 72 g
Dietary Fiber 3.2 g
Protein 16 g

Monday, August 17, 2009

Gnocchi with Italian "SAUSAGE" & Tomatoes From Pasta & Garlic Low Fat recipes that work

Gnocchi with Italian "SAUSAGE" & Tomatoes From Pasta & Garlic Low Fat recipes that work
This sauce is typical of a traditional sausage and tomato sauce WITHOUT THE SAUSAGE AND THE FAT! Usually made by removing the casings from Italian sausages, and then crumbling and cooking the sausage meat, this sauce differs in that it allows YOU to CONTROL the ingredients of the "sausage". (After all sausage is nothing more than ground meat blended with various spices and fillers.) By processing your own chicken meat with a few herbs you can easily REPLICATE the FLAVOR of Italian sausage WITHOUT THE FAT!
Pasta
1 pound gnocchi ( Italina Potato Dumplings) Available at The Garlic Shoppe for less than $4
or pasta of your choice 3/4 pound dried and 1 pound fresh
Sauce
1 tablespoon olive oil
1 yellow onion, chopped
3/4 pound boneless skiless chicken breast pieces
2 tablespoons basil
1 tablespoon granulated garlic Hint Mama Raps Granulated Garlic
2 teaspoons fennel seed
1 teaspoon red pepper flakes
1 (28oz) can diced tomatoes
1/2 teaspoon salt
2 tablespoons tomato paste
Advance Preparation 15 minutes
Chop onion. Process chicken, basil, granulated garlic, fennel seed, and pepper flakes in a food processor fitted with a steel blade until chicken is thoroughly blended with seasonings.
Ingredients may be prepared up to 8 hours in advance if refrigerated.
Final Preparation 45 minutes
1 . Heat olive oil in a saucepan over medium low heat. Add onions and cook, stirrings occasionally, until onions are golden brown but still limp.
2. Add ground chicken mixture to browned onions. Increase heat to medium and cook for 7 to 8 minutes,stirring frequently to break the ground chicken into small chunks.
3. Add tomatoes(juice and all) , salt and tomato paste. Reduce heat to low and simmer for at least 20 minutes, stirring occassionally. Time permitting, make this sauce several hours in advance to allow the flavors to develop even more.
4 Cook gnocchi in boiling salted water until they float. If using pasta insteakd of gnocchi, cook in plenty of rapidly boiling water until al dente. Drain and place in a large serving bowl. Pour over the sauce, toss thoroughly and serve immediately.

Nutrition Data
Calories 341
Calories from fat 15.2%
Total Fat 5.9 g
Saturated Fat 0.9 g
Cholesterol 40 mg
Sodium 597 mg
Carbohydrates 50g
Dietary Fiber 6.4g
Protein 24 g

Pasta Marrakech with Chicken from Pasta & Garlic Low Fat Recipes that Work

Pasta Marrakech with Chicken from Pasta & Garlic Low Fat Recipes that Work
Serves 4
Pasta
Fusili or spiral shaped pasta of your choice
3/4 pound dried or 1 pound fresh
Sauce
8 cloves garlic, minced Hint Mama Raps Chopped Garlic for fast and easy useage
3 tablespoons, ginger root, peeled and grated
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint leaves chopped
1/2 cup fat free chicken stock
1/2 cup freshly squeezed lemon juice
6 tablespoons honey
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon cornstarch
1/2 to 1 teaspoon red pepper flakes
1 pound skinless, boneless chicken breasts, cut into thin bite sized pieces
1 tablespoon olive oil
1/2 cup oil cured black olives, pitted and coarsely chopped Most peopl love olives but Charlie leaves them out
ground nutmeg, to taste
Advance Preparation - 30 minutes
Prepare a sauce by combining garlic, ginger, cilantro, mint, chicken stock, lemon juice, honey, cumin, paprika, cornstarch, and pepper flakes. Mix thoroughly and set aside. Cut Chicken into bite sized pieces and place into a plastic zipper lock freezer bag. Add 3 tablespoons of the sauce mixture, seal, shake well and allow chicken to marinate at least 1/2 hout but its best up to 8 hours in the refrigerator. Pit and chop olives.
Ingredients may be prepared up to 8 hours in advance if refrigerated.
Final Preparation - 15 minutes

1. Cook pasta in plenty of rapidly boiling salted water until al dente. Drain and reserve.
2. While the pasta cooks, preheat a large stir fry pan or skillet over high heat. Add olive oil. When oil gives off a wisp of smoke, add chicken and stir fry until it loses its raw outside color.
3. Add reserved sauce, olives and cooked pasta directly to the pan. Reduce heat to medium and stir and toss gently until everything is evenly combined and heated all the way through. Serve immediately striaght from the pan. Dust a little nutmeg over each serving at the table.
Nutrition Data
Calories 638
Calories from Fat 16.1%
Total Fat 11.5 g
Saturated Fat 1.7 g
Cholesterol 53 mg
Sodium 632 mg
Carbohydrates 101 g
Dietary Fiber 3.3 g
Protein 34 g

Linguine Garlic Arrabiata from Pasta & Garlic Low FAt Recipes that work

Linguine Garlic Arrabiata from Pasta & Garlic Low FAt Recipes that work
Pasta
linguine or pasta of your choice
1 pound dried or 1 1/4 pounds fresh
Sauce
1 tablespoon olive oil Hint The Garlic Shoppe Extra Virgin Olive oil or Garlic Olive oil
1/2 yellow onion, chopped
8 cloves garlic, roughly chopped
3/4 to 1 teaspoon (to taste) red pepper flakes
1 can (28oz) diced or crushed tomatoes
1/4 cup Kalamata (Greek) olives, pitted and roughly chopped
2 tablespoons capers
2 tablespoons Italain parsley, chopped
salt and pepper to taste
Advance Preparation - 10 minutes
Prepare vegetables and olives as specified. ( Chop Parsley at the very last minute) Ingredients may be prepared up to 8 hours in advance.
Final Preparation- 35 minutes
1 Heat olive oil in a large stir fry pan or skillet over medium heat. Add onion and cook until soft.
2. Increase heat to medium high and add garlic and pepper flakes. Cook just to release garlics aromas about 1 minute.
3. Pour in tomatoes, juice and all. Reduce heat to a simmer and cook, uncovered, stirring occassionally, until thickened about 12 to 15 minutes.
4 Stir in remaining sauce ingredients and cook over low heat 5 minutes.
5. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente. Drain and place in a large shallow preheated serving bowl. Pour over the hot sauce, toss thoroughly and serve immediately.
SERVES 4 to 6
Nutrition Data
Calories 423
Calories from fat 13.7%
Total fat 6.5 g
Saturated Fat 0.9 g
Choesterol 0 mg
Sodium 234 mg
Carbohydrates 78 g
Cietary Fiber 5.4 g
Protein 14 g
This versatile, spicy sauce may also be used as a base for additional ingredients. You can slice left over baked chicken into small chunks and add directly to the finished sauce. You can cook bite sized pieces of raw chicken breasts , pork, cubes of beef or shrimp directly in it.

10 Commandments for Preparing Perfect Pasta from Pasta & Garlic Low Fat recipes that work

The 10 Commandments for Preparing Perfect Pasta

1. Thou shalt not answer thy telephone while cooking pasta.
You will jeopardize commandment #VII
2. Thou shalt cook thy pasta in a large pot.
Your pasta will cook evenly and tatse better if cooked in lots of water. Use at least 6 quarts of water ( in an 8 quart pot) per pound of pasts.
3. Thou shalt always start with cold water.
Starting with cold water ensures that your pasta won't pick up and off tastes from your hot water heater
4. Thou shalt cook thy pasta in rapidly boiling water.
Your pasta will get mushy otherwise.
5. Thou shalt salt thy pasta water.
Pasta cooked in unsalted water tastes bland. Use 1 to 2 tablespoons salt per gallon of water.
6.Thou shalt frequently stir thy pasta while cooking.
Your pasta will cook evenly and wont stick together if stirred at regular intervals.
7. Thou shalt not overcook thy pasta.
Overcooked pasta tastes mushly, lacks flavor and texture, and falls apart. Pasta shluld be cooked " AL DENTE" or to the tooth meaning that its tender but still firm.
8. Thou shalt not time thy pasta.
Listed cooking times are approximate. There are too many variables that make timing virtually impossible to do accurately and consistently. Instead, frequently test your pasta for doneness by biting into a strand during the last minutes of cooking. When it is " AL DENT" drain immediately.
9. Thou shalt prepare thy sauce before cooking thy pasta.
Always make sure your sauce is ready( or will be ready) the moment your pasta is done. Adding it to the pasta immediately ensures that your pasta wont stick together in a hopeless clump. Once sauced, serve immediately.
10. Thou shalt not rinse thy pasta after cooking.
The two exceptions are 1) if the pasta is going to be used in a cold pasta salad, or 2) If you accidently overcooked the pasta(probably as a result of not heeding commandment #1) and need to stop the cooking process in a hurry.

Sunday, August 9, 2009

Bada Bing Sandwich by Steve and Melinda Sanelli
From Any Bozzo Can Cook cookbook by Sakabozzo

French roll
Mayonnaise Suggestion The Garlic Shoppe Mayonnaise or Garlic Dude Aioli
Lettuce
Tomato slices
Italain salad Dressing Suggestion NO FAT recipe tastes fine
1 slice ham
1 slice provolone cheese
2 slices swiss cheese
1 slice turkey
1 slice prosciutto

Grill the insides of the French Roll until lightly toasted. Spread both sides with mayonnaise. Add lettuce adn tomato slices and spoon on Italian salad dressing. Meanwhile, grill the ham, turkey, and proscuitto to warm them. Lay the ham on the tomato slices, add the cheeses , then cover the cheese with the turkey and proscuitto. The warmed meats melt the cheese slightly. Top with the other half of the french roll
Hush Puppies with Gilroy Garlic Any Bozzo Can Cook by SakaBozzo $18.98

2 cup yellow cornmeal
1 cup flour
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon baking powder
3 or 4 garlic cloves
2/3 teaspoon baking soda
1 egg
1 cup buttermilk, club soda or beer
Canola oil to cover frying pan 1/2 inch deep

Mix all of the dry ingredients in a bowl. Blend the egee, and buttermilk, club soda or beer. Pour intothe dry ingredients and mix throughly. Turn on heat for frying pan to medium heat. Add oil for frying. When hot, drop hush puppies mixtures using two spoons.
The hus puppies will be the size of a donut hole, the smaller spoon will make them bite size.
Gently turn to allow them to brown all sides. Be careful not to overcook. When they begin to float, take them out, and place on paper towels. Rub garlic cloves for an added flavor the.
Super Secret Feta Surprise from Any Bozzo Can Cook by Sakabozzo

1 or 2 blocks French feta (Frecnh Feta is more crumbly than Russian Feta
2 to 3 tablespoons Extra Virgin Olive Oil Suggestion Mama Raps Extra Virgin Olive Oil
1/4 cup pine nuts
1/2 cup sun dried tomatoes in olive oil chopped
1/2 cup roasated red bell peppers, chopped

Place Feta ina round bowl big enough so that the mixture will not spill out. Dry roast the pine nuts until lightly brown over medium heat. When lightly brown, turn off heat and add olive oil, chopped sud dried tomatoes and chopped roasted red bell beppers in the same pan as the pine nuts. Ligjhtly stir oil in pan (the olive oil should sizzle but not smoke) Wait 5 minutes or until oil is warm to the tongue and pour ingrtedients over Feta and serve with crackers or crusty French or Italian bread.
Nana Parra's Salsa from Any Bozzo Can Cook by Sakabozzo $18.95

5 to 6 medium tomatoes
5 Anaheim chilies
2 cloves garlic
1 to 2 jalapeno chilies
2 tablespoons chopped cilantro
2 green onions, finely chopped green part too
Juice of 1/2 lemon
Salt to taste
Wash Anaheim Chiles, dry and prick witha fork. Place them in the oven and broil on both sides until charred. Wash tomatoes, drop into a pot of boiling water for about 1 minute. Remove and place in cold water to cool. This will allow them to be peeled easily. Remove Anaheim chilies from the oven and wrap in wet towel for 10 minutes. Chop cilantro, onions, jalapeno, and pressed garlic and set aside. Place peeled tomatoes in blender on chop mode for just a few seconds, Place tomatoes in a bowl. Clean cooled chilies by cutting in half, removing the seeds, and shredding with your fingers. Add to tomatoes, then add cilantro, onions, jalapenon, and garlic. HINT Canned stewed tomatoes as well as Ortega chiles in the can can also be used

Sakabozzo

Dave's Killer Guacamole
Any Bozzo Can Cook by SakaBozzo $18.95

10 avocados, diced or mashed
1 jalapeno chili pepper , minced
2 serrano chili peppers, minced
1 Tablespoon chopped cilantro
3 tomatoes, diced
1 red onion, finely diced
1/4 cup lemon or lime juice
1/2 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
HINT: Progressive Avocado slicer $9.98 really works great by it at http://GarlicShoppe

Adjust peppers to your taste. If you like it HOT go for the peppers.
Mix all ingredients ina bowl. Omit the sour cream for a pico de gallo style
Yield 20 servings
Cut tortillas into triangles and fry in oil or bake in the oven spritzed with oil and salt and serve warm with the guacamole.

Saturday, August 8, 2009

Chad's Garlic Lamb by Chad Reott, West Hollywood CA
Regional Winner 1982 Gilroy Garlic Festival Recipe Contest
from The Garlic Lovers Cookbook $16.95

1 leg of lamb (about 6 to 7 pounds)
30 heads of FRESH garlic cloves, separated and peeled
1 large onion, peeled
Garlic powder
Onion Powder
Italian Seasoning Suggestion Mama Raps no salt Special blend or Garlic Dude Dust 7% salt
1/2 gallon dry red wine Suggestion Rapazzini Barbera

Coarsely chop 10 to 12 cloves garlic and onion. set aside. Spread remaining whole garlic cloves over the bottom of a roasting pan. With a metal skewer or very sharp knife ,pierce holes in the lamb lengthwise. Stuff holes with chopped garlic and onions. A chopstick simplifies the process. Some people like to add a fresh leaf of sage too. Sprinkle lamb generously with garlic powder, onion powder, and Italian seasoning. Nestle lamb onto the bed of garlic cloves and pour enough wine over to reach a depth of 3/4 inch. Roast lamb, uncovered in a 325 degree F oven about 30 minutes per pound, or until lamb is done to your liking. Remove lamb to a warm platter. Pour contents of the pan intoa blender and liquefy. Transfer to a saucepan. Mix 1 cup wine with cornstarch and add to liquid: heat until sauce is thickened and reduced. Carve lamb and pour some sauce over. Pass the remaining sauce

Suggestion use the Rapazzini Red Garlic Cooking wine for an even more garlicky taste.


Makes 6 servings.
Gourmet Alley Garlic Bread from the Gilroy Garlic Festival
The Garlic Lovers Cookbook Volume 2 $16.96

1 cup butter
1/2 cup oil Suggestion Extra Virgin Olive oil from Mama Raps
3 cloves fresh garlic , minced
1/2 teaspoon pepper
1/4 teaspoon oregano
1/2 cup white wine
3 tablespoons FRESH parsley
2 laoves sweet French bread

Melt butter in a saucepan. Add oil and garlic. Simmer over low heat for 1 minute. Add pepper, oregano, and wine. Bring to a boil. Add parsley. Remove immediately from heat, pout into a large baking pan. Cut loaves in half lengthwise. Toast on a grill or under a broiler until golden brown. Dip toasted halves , cut side down, in butter mixture.
Serve immediately
Makes 4 half loaves.
Pesto Lasagna Firenza by Florence Oefinger Novato CA
From The Garlic Lovers Cookbook $16.95

6 to 7 lasagna noodles
2 cups pesto suggestion try 2 jars of Mama Raps Garlic Pesto to save time
1/2 cup hand and half
4 large cloves of fresh garlic, minced
2 tablespon olive oil
1 tablespoon softened butter
1 pound Monterey Jack Cheese grated
3 tablespoons grated Parmesan Cheese

Boil noodles as the pakcage directs to AL DENTE.
Rinse in cold water and drain.
Mix pesto, half and half, garlic oil, and butter in small bowl.
Grease a loaf pan and spread several spoonfuls of pest mixture over bottom. Cut noodles to fit pan and place in a single layer over the pesto. Spread a third of the pesto on top and sprinklw with a third of the Jack cheese. Repeat twice, ending with cheese. Sprinkle with Parmesa and bake at 350 degree F for 45 minutes.

Pesto all Pallecione
2 cups (packed) fresh bail leaves, washed and well drained
1 cup grated Romano Cheese
1/2 cup olive oil
1/2 cup melted butter
6 large cloves of fresh garlic crushed
Place basil, 1 cup of cheese, oil, butter and garlic in a blender or food processor. Pulse the mixture, scraping the sides with a rubber spatula and continue until you have a very coarse puree.
Cover and refrigerate pesto up to one week. Or freeze in small portions. The surface will darken when exposed to air so stir the pesto before serving. HELPFUL HINT
Pasta Teresa by Geoff Berkin Los Angeles CA
from the Garlic Lovers Cookbook Volume 2 $16.95

1 whole head garlic, peeled
3 tablespoons EACH chopped FRESH basil and oregano
4 medium tomatoes
3/4 cup olive oil
2 thick slices bacon
2 (9 ounce) packages frozen artichoke hearts, thawed and drained
3/4 pound spaghettini
4 ounces grated PArmesa Cheese
Salt and pepper to taste

In a blender or food processor, puree garlic, basil and oregano. Slice each tomato into 8 to 10 thind wedges, then slice wedges in half. Heat oil in a large skillet, add garlic puree and onion slices, and saute over medium heat about 2 to 3 minutes. Remove onion and discard. Add tomatoes and artichoke hearts to skillet and gently mix. Lower heat and stir occasionally while pasta cooks. Cook pasta according to package directions until AL DENTE. Drain. With a slotted spoon, remove tomatoes and artichoke hearts from the skillet to the bowl. Add drained pasta to skillet and toss to coat with oil. Add Parmesan cheese and toss, then salt and pepper. Divide pasta onto four plates, then top with equal portions of tomatoes and artichoke hearts
Makes 4 servings