GILROY GARLIC FESTIVAL RECIPES From "Everything is up to Sniff at the Gilroy Garlic Festival" by Barbara Miller, BEST RECIPES magazine GARLIC AND CHILE RELLENO SOUFFLE Softened butter and dry breadcrumbs for mold 5 TB butter softened 3 TB all-purpose flour 1 C hot milk 1/4 tsp plus a pinch of salt 1/8 tsp white pepper 4 egg yolks, well beaten 1 7-oz can peeled green chiles, drained and patted dry, cut in 1-inch pieces 8 cloves fresh garlic, minced 5 egg whites 1/2 C grated Monterey Jack cheese 1. Preheat oven to 375 deg. 2. Grease a 1.5-qt. souffle mold or Pyrex baking dish generously with butter and dust well with bread crumbs. set aside. 3. Heat 3 TB of butter until it foams, add flour and cook over medium heat until it starts to brown, stirring constantly. Add hot milk and cook for 4 minutes, stirring constantly until thickened. 4. Season with 1/4 tsp of the salt and white pepper. Let cool slightly and add the beaten egg yolks, then the chiles and mix well. 5. Saute garlic in remaining 2 TB of butter until golden brown. Add to the above mixture. 6. Beat egg whites with a pinch of salt until stiff. Fold beaten egg whites into the first mixture, then fold in the grated cheese. Pour into prepared mold and bake for 35-40 minutes until puffed and brown. 4-6 servings. CHICKEN MARGARITA 3-3.5 lb. fresh frying chicken 1 TB ground cumin 1 TB chile powder Juice of three limes 10 cloves fresh garlic, finely chopped 3 TB olive oil 1/2 C tequila (white or gold) 1/2 C water 1 bunch fresh cilantro for garnish 1. Cut the chicken into serving pieces and remove skin. 2. In a bowl, combine cumin, chile powder, lime juice, garlic and 1 TB of the olive oil. Marinate chicken in this mixture for 20 minutes. 3. In a heavy skillet, heat remaining oil, brown chicken pieces on all sides. 4. Add marinade, tequila and water. Cover pan and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken pieces to a platter. Reduce sauce over high heat until of a good consistency and pour over chicken. Garnish with cilantro leaves. 4 servings. Note: This dish goes well with black beans and rice. SUNNY GARLIC CHUTNEY 200+ fresh garlic cloves (about 1 qt.) 1 onion, diced 1 red pepper, diced 1.25 C apple cider vinegar 1/4 C fresh ginger, minced 1 TB mustard seed 1 tsp salt 1/4 tsp crushed red pepper Coarsely chop garlic. Combine all other ingredients and bring to a slow boil. Reduce by 1/3, add garlic and cook about 10 minutes. Cool and serve. makes about 2.5 cups. FORTY CLOVE CHICKEN FILICE 1 frying chicken, cut in pieces 40 cloves fresh garlic 1/2 C dry white wine 1/4 C dry vermouth 1/4 C olive oil 4 stalks celery, cut in one-inch pieces 1 tsp oregano 2 tsp dry basil 6 sprigs minced parsley Pinch of crushed red pepper 1 lemon Salt and pepper to taste Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over the top of the chicken. Squeeze juice from the lemon and pour over the chicken. Cut lemon rind into pieces and arrange throughout. Cover with foil and bake at 375 for 40 minutes. Remove foil and bake for an additional 15 minutes. STUFFED SAUSAGE AND GARLIC ROLL 1 16-oz. loaf frozen white bread dough 1 lb. bulk Italian sausage, crumbled 10 cloves fresh garlic, chopped fine 2 scallions, chopped 1/2 tsp salt 1/8 tsp ground black pepper 1 TB fennel seed 1 med. green pepper, chopped 2 ripe plum tomatoes, chopped 2 TB fresh basil leaves, chopped 1/4 C grated Romano cheese 1 egg beaten 1 TB water 2 tsp sesame seed Additional basil sprigs for garnish 1. Place loaf of frozen dough in plastic bag and allow to thaw overnight in in the frig. or at room temp. for 2 hours. 2. Cover and let dough rise until doubled in bulk. Preheat oven to 350 deg. 3. Brown sausage meat in a large skillet. Add garlic, scallions, salt, pepper and fennel seed and cook for 2 minutes. 4. On a floured surface, roll bread dough into a 10x12" rectangle and place on a greased jelly roll pan. Cover with sausage mixture in an even layer. Top with bell pepper, tomato, basil and grated cheese. Roll up tightly, pinch edges shut and center in pan, seam side down. 5. Mix egg with water, brush over roll. Sprinkle with sesame seeds. Bake for 40-45 minutes or until golden brown. Let cool for 10 minutes before cutting into 1-inch thick diagonal slices. Overlap slices on serving platter and garnish with sprigs of basil. Makes 6-8 servings. MORE-THAN-A-TOUCH-OF-CLASS RICE 2 heads fresh garlic 3 C cooked brown rice, warm 1/4 C butter or margarine, melted 1/2 C dairy sour cream 1/2 C heavy cream, whipped Salt 1. Preheat oven to 325. 2. Rub heads of garlic with olive oil, wrap loosely in foil and place on baking sheet. Bake for 1.25-1.50 hours. Garlic will be properly roasted when it is lightly browned, softened and smells deliciously sweet. Squeeze pulp from the skins and stir into warm rice. Add butter/margarine, sour creeam and whipped cream. Stir to blend. Season with salt to taste. May be served at room temperature or chilled. Makes 6-8 servings. GARLIC PATE 2 lbs. peeled fresh garlic cloves 1 oz. (2 TB) blanched almonds 1/2 C butter softened 1/4 C extra virgin olive oil 1 tsp honey 1/2 tsp sea salt or kosher salt 1. Place garlic and almonds in food processor and puree. Add buter, olive oil, honey and sea salt and process until smoothly blended. Pack into a well- buttered rectangular pate mold or small loaf pan and cover with foil. 2. Place in roasting pan and fill with boiling water to reach halfway up sides of mold. Bake 1 hour. 3. Cool, cover tightly with plastic wrap and refrigerate overnight. Unmold by dipping mold in hot water. Serve with country-style bread, toasted croutons or crackers. Makes 20 servings Uploaded by Warren Liebold 70302,1366