Sunday, July 19, 2009

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
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
Posted by The Garlic Dude at 11:19 PM 0 comments

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

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
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
Feel Free to email your recipes to me at . We always give credit to the creator of the recipes
Posted by The Garlic Dude at 10:20 PM 0 comments
Labels: tartar sauce, teresa burns, very saad dressing
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
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
Posted by The Garlic Dude at 10:04 PM 0 comments
Labels: Flying R Ranch Dressing, Hidden Valley Dressing, teresa burns, very salad dressing
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
Posted by The Garlic Dude at 9:53 PM 0 comments
Labels: teresa burns, thai dressing, thia marinade, very salad dressing
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
Posted by The Garlic Dude at 9:44 PM 0 comments
Labels: cowboy vinaigrette, marinade, mustard dressing, vinaigrette, worcestershire dressing
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.
Posted by The Garlic Dude at 9:36 PM 0 comments
Labels: Moms salad dressing, teresa burns, vinaigrette
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
Posted by The Garlic Dude at 9:27 PM 0 comments
Labels: chicken dressing, garlic dressing, mexican dressing, salad dressing, turkey dressing

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Saturday, July 18, 2009

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

$5000 prize to winner of the Garlic Showdown July 26 2009 High Noon
Rules for the Garlic Showdown at High Noon at the Gilroy Garlic Festival
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
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
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.

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Gilroy Garlic Festival Entertaiment Schedule

2009 Entertainment Schedule Gilroy Garlic Festival
Friday, July 24, 2009

Amphitheater Stage
11:00 - 12:30
John Broadway Tucker
Motown, Soul, R&B, Blues
1:00 - 2:30
Billy the Kid
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
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
9:00 - 3:00
Central Coast Sax
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
Saturday, July 25, 2009
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
3:30 - 4:30
KRTY Radio Presents
Megan Mullins
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
Singer Song Writer
1:00 - 2:30
Modern & Classic Rock, R & B
3:00 - 4:30
Pearl Alley
Rock, Blues
5:00 - 6:30
Tom Petty Tribute Band
9:00 - 3:00
Central Coast Sax
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
Sunday, July 26, 2009
Amphitheater Stage
11:00 - 12:30
Eye Eighty
R & B Hip Hop Band
1:00 - 2:30
Five AM
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
Classic Rock
5:00 - 6:30
Miko Marks
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
9:00 - 3:00
Central Coast Sax
9:00 - 1:30
Barry Kaufman
Mandolin & Vocals
11:00 - 6:30
J & J Karaoke

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Walnut Garlic Tort with Garlic Infused Cream and Chili Syrup by Lauries Benda

Saturday, July 18, 2009
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.
Posted by The Garlic Dude at 5:52 PM 0 comments

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Wednesday, July 08, 2009

2009: Best Vintage Since 2005?

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 and become a fan on Facebook.

Monday, June 15, 2009

Fathers Day is June 21 2009

Fathers Day is June 21st 2009. How about making your dad really happy by getting him something useful and yet a little unusual.
The Garlic Shoppe is full of items that make great gifts and are tiher edible or you can use while cooking. The Danger Men Cooking line of cooking gear is perfect for the real cook of the house or to warn others to stay out of the way of the pyromaniac.A black apron with the large yellow logo with black writing like on a highway sign say in capitals DANGER MEN COOKING.
Black tshirts with the same logo in large and x large are also available. One of my favorite items is the 7 inch Square Magnetic Sign that is Yellow with black lettering It fits perfectly on the gas tank for the bbq grill or can be stuck on metal anywhere anytime. CAUTION tape like is used by police agencies instead says "Danger men cooking" comes in 35 foot rolls to stake out the kitchen or the cooking area for the man or boy in your life. We also have mitts, pot holders and spoonrests for the well geared up chef or cook.
We also do nice giftbaskets in all price ranges from $20 up to the Mama Luco $109 here at The Garlic Shoppe.
Remember all of the Mama Raps, Garlic Dude, Garlic Shoppe, Psycho and Sandrinos brands are only available at our shoppe.

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Wednesday, April 13, 2005

National Garlic Day April 19 Promotes Different uses of Herb

by Tami K Phillips, Times Staff writer
National Garlic Day Promotes Different Uses Of Herb
By TAMI K. PHILLIPS, Times Staff Writer
Wednesday, April 13, 2005 2:00 PM CDT
For thousands of years, garlic has been used for its medicinal value. Today, it is mainly used as a popular flavoring in recipes, but many still view the herb as a natural healer.

National Garlic Day is April 19. 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.

Tuesday, April 12, 2005

Spring BBQ & Wine Tasting

Do you like wine tasting in a beautiful treelined grassy park? Nows your chance. Send this email to everyone you know.
How about a thick juicy new york steak, pasta con pesto, garden salad, gilroy garlic bread, dessert and coffee to go with
all the tasty wine? 13 Santa Clara Valley Wineries will be pouring their favorites. Rapazzini, yes my brother Alex and I will be there. Guglielmo George and Gene will be doing a lot of the food, Zanger its their event ranch, Cooper Garrod from Saratoga, Sarahs, Hecker Pass, Fortino, Solis, Kruse of Gilroy CA, Pedrizetti from Morgan Hill CA , Savannah Chanelle, J Lohr from San Jose CA will all have the winery owners and winemakers there to pour and chat with you.
April 30 Noon to 5 pm Food served 130-230pm
Casa De Fruta Country Park
Call 408-842-5649 for tickets before April 25
Come on try the original wineries in California. Youre in the wine country no need to drive north for 2 hours.

Friday, March 04, 2005

Getting new urls to work

Whew! I ve spent part of the last 5 days trying to get some new urls working on our webpages. My partner Micahel Giluso which works already and I are also fulltime real estate financial consultants.
http://www.michaelgiluso should be up and running this weekend hopefully. Thats waht Ive been working on.
He has a beautiful house to sell this weekend in San Jose with an open house from 1:30-4:30 pm to show it off.
If you need a nice place it is listed for $769,000. It has a swimming pool and 2 full size master bedrooms plus 3 other bedrooms and 3 full baths in a nice neighborhood. Stop in and see him. He even willbe baking FRESH chocolate chip cookies for you. Michael has a BA from Cal State Hayward in Business 2001 and an MBA Master of Business Administration with a Marketing emphaqsis from Cal State East Bay 2003. He has been managing his families and his own properties for 7 years and now will be availble for ambitious people to invest in income real estate, buy their first home or move on up to a bigger property.
Charlie Larson is the successful owner of The Garlic Shoppe and Rapazzini Winery with his brother Chef Alex Larson in Gilroy. The brothers have owned the companies since 2000. The businesses have been in operating since 1985 and 1962.
Charlie attended the University of California Cal from 1978-1982 and Alex attended the California Culinary Academy graduating in 1982. The brothers have been real esate investors since then and are continuing to try to build their retirement and income through real esate holdings too. Experience on both sides of the negotiating table is always helpful for you. Put the experience and energy of Charlie and Michael to work for you..
Keeo your eye out for them walking your neighborhood with their dogs Tommy the wonder terrier and Bosco the cattle dog
who are both animal rescues. 5 % of all profits from the real estate brokerage goes to Animal Rescue. REMAX Valley Properties is the most successful firm in all of Santa Clara County. Join Michael and Charlie with the 20 percent of people who
sell and buy 80 % od all the transactions in this county.