I get lots of mail from readers, as well as recipes handed down
in the vegetable aisle. Because of this, I know that South County
is full of potential finalists for the Gilroy Garlic Festival’s
annual Cook-Off.
I get lots of mail from readers, as well as recipes handed down in the vegetable aisle. Because of this, I know that South County is full of potential finalists for the Gilroy Garlic Festival’s annual Cook-Off.
I’ve received recipes for Greek garlic chicken, baked garlic wontons, garlic shrimp on the barbeque … the list of recipes invented or perfected by local folks goes on and on. Why not enter?
I entered the contest once. With a dish called Garlichoke Cioppino. My cooking partner and I invented the dish one weekend in a condo at Pajaro Dunes. We brought cookbooks with us, and then went to the artichoke stand and Phil’s Fish Market to pick up fish and pick Phil’s brain. The resulting cioppino was full of crab, fish, prawns, mussels and clams, along with whole, soft cloves of garlic and barely cooked artichoke hearts swimming in a zesty tomato-wine sauce. Sounds good, huh? We loved it but it didn’t make it into the final eight. Ah, well. The winners that year were great!
After observing the cook-off for years, I don’t think there’s a real formula. Appetizers have won, so have pastas. A fragrant, herb-filled loaf of bread was a winner one year, while chicken ruled another. The mix of ingredients is important, as the judges rank the dishes on creativity, as well as ease of preparation, flavor, texture, appearance and use of garlic.
Recipes must be original and use at least six cloves of fresh garlic, or the equivalent in packaged form. Recipes need to feed a small crowd – six people – and take less than two hours to prepare.
Complete rules are available at www.gilroygarlicfestival.com or you can pick them up at the festival office on Monterey Street. All entries must be postmarked by May 1 so it’s time to get cracking. To inspire you, here are some past winners.
Garlic Marnier Duck Pot Stickers
by Adam Sanchez, Gilroy CA
Marinated Duck Breast
7 ounces skinless, boneless duck breast (one complete breast)
1/3 cup Grand Marnier
1 cup orange juice
1/2 teaspoon cornstarch
1/4 teaspoon granulated garlic
Salt and freshly cracked pepper
Pinch of salt
Lightly score both sides of the duck breast with a sharp knife. Place in a shallow dish or plastic bag. In a small bowl whisk together the next five ingredients. Pour over duck breast, marinate for one hour.
Roasted Garlic
One whole head of garlic
Extra virgin olive oil
1/2 teaspoon dried oregano
Preheat oven to 375 degrees F. Slice the top off of the garlic head. Place in small baking dish or garlic roaster. Drizzle lightly with olive oil and sprinkle with oregano. Season with salt and pepper to taste. Cover tightly with foil and roast until garlic is golden brown, about 45 minutes.
Allow to cool and then squeeze the softened cloves into a small bowl and set aside.
Duck Pot Stickers
15 to 20 roasted garlic cloves
4 scallions, white and two inches of green part
1 stalk celery
1 medium-size carrot, cleaned and cut into 1-inch pieces
1/2 cup of cilantro
2-inch piece fresh ginger, peeled and into 2 pieces
1 1/2 teaspoons Chinese hot oil
5 tablespoons plum sauce
1 teaspoon soy sauce
Pinch of salt
3 teaspoons toasted sesame seeds, reserved
1 tablespoon olive oil
Pinch of salt
1/2 teaspoon Grand Marnier
Zest of one small orange
1 package pot sticker wrappers
1 cup olive oil
1/2 cup soy sauce
1/4 cup white vinegar
Place the first six ingredients in food processor and pulse until finely chopped. Place in medium-sized bowl. Add the next five ingredients and set aside.
Coat the bottom of a medium-sized skillet with one tablespoon of olive oil. Heat over medium-high heat until very hot. Remove the duck breast from the marinade. Add to the hot skillet along with one to two tablespoons of the marinade. Lower heat to medium, cover and cook for approximately 20 minutes, turning often until cooked through and well glazed. Transfer to a cutting board. Allow to cool slightly. Mince the cooked duck breast and return it to the skillet adding a pinch of salt and 1/2 teaspoon Grand Marnier. Cook over high heat until browned. Remove from heat and add to the reserved vegetable mixture. Add the orange zest and stir until mixed well.
Separate 24 pot sticker wrappers. To fill the pot stickers, place 1 heaping teaspoon of filling on each wrapper. Avoid getting any of the filling on the edges or the wrapper will not seal properly. Wet edges with water, fold wrapper in half to form a moon shape. Seal the top center of the wrapper by pressing between the fingers. Make two pleats working towards the bottom left corner. Repeat working towards the bottom right corner. Set aside.
Heat one cup olive oil in a deep frying pan. Add half of the pot stickers to the hot oil and cook until browned and crisp. Remove to a platter and keep hot until ready to serve. Repeat with the remaining pot stickers.
Mix together soy sauce and white vinegar to use as a dip. Serves 6.
Asian Chicken Stacks with Wasabi Cream
by finalist Diane Sparrow from Osage, IA
1 1/2 pounds skinless chicken thighs
2 tablespoons butter
1 small red chili, cut in half and seeded
4 cloves garlic, peeled
1 dried star anise
1/4 cup fresh squeezed lime juice
18 gyoza (pot sticker) wrappers
3 tablespoons sesame oil
8 green onions, cut into thin strips
1 medium cucumber, peeled, seeded and cut into matchsticks
1 cup fresh snow peas, cut into small julienne pieces
1 bunch fresh watercress
Sauce
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoon honey
2 tablespoons rice vinegar
4 cloves garlic, minced
Wasabi Cream
1/3 cup sour cream
3 tablespoons mayonnaise
2 teaspoons wasabi powder
1 tablespoon fresh lime juice
Heat butter in a medium skillet. Brown the chicken thighs for a couple of minutes on the topside in butter. Flip over and place the chili pepper, garlic cloves, star anise, and lime juice in the skillet. Cover pan and cook over medium-low heat for 3o to 35 minutes or until chicken is very tender.
While the chicken cooks prepare the spring roll wrappers by heating a skillet over medium-high heat. Brush both sides of the wrappers with the sesame oil. Place the wrappers in the hot pan a few at a time until just beginning to form bubbles on the surface and brown. Flip over and do other side. Place on a rack to cool and continue with the remaining wrappers. Set aside.
Combine the sauce ingredients together and set aside. Combine the wasabi cream ingredients together and refrigerate until ready to serve. Remove the chicken from the cooking liquid. Using two forks, shred the chicken. Place the chicken back in the pan with just enough cooking liquid to keep it moist. Place over very low heat to keep warm.
Combine the green onions, cucumber, and snow peas. Toss with a little of the prepared dressing.
To serve, drizzle some of the sauce on each serving plate. Place one of the pot sticker wrappers on a serving plate. Top with some of the watercress. Layer on some of the shredded chicken. Add another pot sticker wrapper to the stack. Top with some of the vegetables. Add the last wrapper to each stack. Top with wasabi cream and additional fresh green onions if desired. Serves 6.
Tuscan Tails
by Margee Berry from White Salmon, WA
2 tablespoons capers, drained
6 cloves garlic, minced
1/4 teaspoon kosher salt
1/3 cup fresh lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
36 extra large shrimp
1/4 cup unsalted butter
2 tablespoons minced shallots
2 teaspoons anchovy paste
1/2 cup dry white wine
5 tablespoons whipping cream
2 tablespoons finely chopped flat leaf parsley
Couscous
1 1/2 cups seafood or chicken stock
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 cups couscous
Mince capers, then with the back of knife smash 4 cloves of the garlic with salt to form paste. Transfer into glass bowl along with the lemon juice, zest, and oil.
Peel shrimp and butterfly by slicing 3/4 of the way through rounded side. Open shrimp and spread with mixture. Let stand 30 minutes.
Meanwhile soak 12 wooden skewers in water. Prepare grill to medium-high heat. Melt 2 tablespoons butter in medium saucepan over medium heat, saute remaining garlic with shallots for 2 minutes. Add the anchovy paste and the wine. Boil for 1 minute then whisk in the whipping cream, parsley, and remaining butter. Keep sauce warm.
Thread shrimp on skewers. Grill shrimp 3 minutes per side. Serve 2 skewers of shrimp on each plate, drizzle with sauce, and serve with prepared couscous.
For couscous, bring stock to a boil in a medium saucepan along with the oil and garlic. Add the couscous, remove from heat, and cover with lid. Set aside 5 minutes, fluff with fork. Serves 6
This week’s tip
For a refreshing change, try flavoring your whipped cream. Start with a pint of whipped cream and whip it with a beater until it begins to thicken. Then, to make lemon cream, add 1 tsp. of pure lemon juice and 2 T. of sugar. For chocolate cream, add 1 T. of cocoa, 1 tsp. of vanilla extract and up to 3 T. sugar, to taste. For coffee cream, add 1 tsp. of a quality instant coffee and 2 T. sugar. Continue to whip until cream holds soft folds. Dollop over pie, pound cake or berries.
Jenny’s kitchen notes
• Next week: Note to the Solorsano students: Your story will be in next week.
• From the crabbroker.com: If canned crab meat has a metallic taste, soak it in ice water for 5-8 minutes, then drain and blot dry with paper towels.
• Another way to open clams: place in a single layer on a cookie sheet and place into freezer for 15 minutes. The clams’ muscle will relax, making them easier to open.
• Non-stick milk: If you’re going to heat milk in a pot, remember to spread a thin layer of unsalted (not salted) butter on the bottom, which will stop the milk from sticking. Of course, if you forget the milk and it scalds, nothing will keep it from sticking.
• End notes: “A child, more than all other gifts that earth can offer … brings hope with it and forward-looking thoughts.” ~ Wordsworth
Happy cooking!
