Order Your Garlic Party-in-Box!
Garlic Party-in-a-Box includes:
1-8 oz. Jar of Christopher Ranch Chopped Garlic
1-4 oz jar of Christopher Ranch Roasted Garlic(new!)
1-4 oz jar of Christopher Ranch Garlic & Ginger Stir-fry(new!)
1-9 oz. Jar of Christopher Ranch Crushed Garlic
3- Christopher Ranch Garlic Bulbs
1- 10 oz. Jar of Pepper Plant Chunky Garlic Hot Pepper Sauce
2-Exclusive Gilroy Chamber/ Gilroy Garlic Festival Beer Mugs
Please allow up to 1 week for pickup/delivery.
Looking for garlicky recipes?
Gilroy Garlic Shrimp Recipe
Provided by our friends at Visit Gilroy
• 1 pound shrimp
• 4 tbsp. salted butter
• 5 cloves of garlic (minced)
• ¼ cup broth (recommended: Thai coconut curry or veggie broth)
• Deshell the shrimp and set aside.
• Let the butter melt down in a large nonstick pan on simmer heat.
• Mince the garlic.
• Add garlic to butter and turn heat up to low heat until it turns a caramelized brown color (about 10 minutes).
• Turn the heat up to medium, and add in the shrimp. Cook the shrimp on both sides for about 4-5 minutes.
• Add in the broth and turn the heat down to low/ simmer (depending on what kind of broth you add, it’ll either thicken or dissipate and soak into the shrimp).
• Serve immediately.
Follow the Road to Garlic to find all the best restaurants, shops, and other great garlic experiences right here in Gilroy, CA—the Garlic Capital of the World!
Garlic Caesar Salad
Provided by our friends at Christopher Ranch
- 8 cloves CR garlic finely minced
- 1 t Worcestershire sauce
- 1 t Dijon
- 2 t anchovy paste
- Juice & zest of 1 lemon
- Pinch of salt and pepper
- 2 fresh egg yolks
- 1/4 cup Parmesan
- 1/4 cup grapeseed oil
- 1/2 cup olive oil
- Combine first 8 ingredients.
- Stream in oil while whisking until desired thickness is reached.
- Serve over your favorite greens and top with more parmesan, black pepper, lemon juice, zest and garlicky croutons!
Herbed CR Garlic Butter
Provided by our friends at Christopher Ranch
- 10 cloves CR garlic minced
- 1/4 cup fresh herbs finely chopped
(oregano, chives, dill, parsley & basil)
- 1/4 cup edible flowers
- Pinch of salt, pepper
- 1/2lb room temperature salted butter
- Whip the butter for 30 seconds.
- Add remaining ingredients and stir until combined.
- Form into a log on a piece of plastic wrap or parchment.
- Roll the log and twist ends tightly.
- Refrigerate for at least an hour or overnight.
- Slice medallions of butter and smear on toasted bread.
Garlic Stuffed Baby Bellas Mushroom Recipe
Provided by our friends at Visit Gilroy
(Serves 3-4 people)
- 8 oz Baby Bella Crimini Brown Whole Mushrooms
- 4 small heirloom tomatoes (when shopping for your tomatoes, know that when sliced they should fit evenly on top of your baby bellas)
- ⅓ cup Parmesan cheese
- 2 tablespoons olive oil
- 6 cloves garlic
- 3 tablespoons Italian breadcrumbs
- ⅓ cup raw pine nuts
- ⅓ tablespoon salt
- ⅓ red onion
- ⅓ bell pepper
- 1 celery stalk
- ¼ cup of cooked brown rice
- Set your oven to 350 degrees.
- Wash your mushrooms with a damp paper towel (so they don’t soak up too much water) and cut out the stems, then set them aside.
- Pull out a large tray, cover it in foil, lightly drizzle it with your olive oil and put your bellas on it. Set aside.
- Finely chop your onion, celery, bell pepper and garlic.
- Slice your tomatoes and sprinkle some salt and pepper on top of them, then set aside.
- Pull out a medium sized non stick pan. Drizzle the rest of your olive oil over the pan on medium heat. Once the oil is hot, throw in your onion, celery, bell pepper and garlic. Let it cook for about 4-5 minutes or until you see the garlic and onion turning a caramel color.
- Toss in the pine nuts with the veggies. Cook for another 2-4 minutes or until they start turning a light summer tan color.
- Add in your salt, bread crumbs and sprinkle in some parmesan cheese. Stir for another minute before turning off the heat.
- Pull your tray next to your pan with the stuffing and use a small spoon to transfer the stuffing to the bellas.
- Stuff all of your bellas to the very top, then top them off with your tomatoes and sprinkle a little pile of parmesan cheese on top.
- Pop your bellas in the oven for 20 minutes, let them cool for about 5 minutes and serve immediately!
Gilroy Garlic Festival Scampi in Butter Sauce
- ½ to 1 cup butter
- 1 tablespoon finely minced fresh garlic
- ¼ cup flour
- 1 tablespoon minced fresh parsley
- ⅓ cup white wine
- Juice of ½ lemon
- 1 teaspoon dried basil
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- ½ cup half and half
- 2 tablespoons butter
- ⅓ cup olive oil
- 1 tablespoon minced fresh garlic
- Juice of 1 lemon
- 1 tablespoon fresh chopped parsley
- ½ teaspoon crushed red pepper
- 1 tablespoon fresh basil
- ¼ cup white wine
- Dash dry vermouth
- Salt and pepper to taste
- 2 lbs. large shrimp, deveined and cleaned
- Melt butter with garlic in a small saucepan over medium heat. DO NOT LET BUTTER BROWN.
- In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter, stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer 30 to 45 minutes.
- To make the scampi:
- Melt butter in a large saucepan on high heat and add oil. Combine remaining ingredients, keeping scampi aside until the last minute. Add scampi and saute until firm and slightly pink. DO NOT OVERCOOK.
- Pour 1 cup of scampi butter over scampi.
- Refrigerate the rest for later use.
Gilroy Garlic Festival Inspired Pepper Steak Sandwiches
Provided by our friends at Visit Gilroy
Homemade Steak Rub
- 2 tbsp Chili Powder
- 2 tbsp Ground Cumin
- 2 tbsp Dried Granulated Garlic
- 2 tbsp Black Pepper
- 1 tbsp Ground or Dried Thyme
- 1 tbsp Brown Sugar
- 2 tsp Salt
- 2 tsp Smoked Paprika
- 1/4 tsp Oregano
Mix them all together in a bowl with a spoon, use right away or store for another day!
Gilroy Garlic Festival Inspired Pepper Steak Sandwiches
- 5 tbsp Olive Oil (flavored ideally: we used the Garlic Festival Jalapeno Habanero Olive Oil)
- 1 – 2 lb. Tri-Tip Steak
- 6 Provolone Cheese Slices
- 2 Bell Peppers, sliced lengthwise
- ½ pound Cremini Mushrooms, sliced
- 1 large Sweet Onion, sliced
- 5 cloves Roasted Garlic, chopped
- 1 tbsp Dry Sherry Wine (substitute: Sweet Vermouth)
- 6 Sourdough Sandwich Rolls
- Butter to taste
- Salt & Pepper to taste
- Soy Sauce to taste
1. Turn on the barbecue first. Then prep your steaks: drizzle 1 tablespoon of olive oil on each side of the steaks and rub it in with your fingers. Then add your seasoning, also pressing it in with your fingers or a spoon and set the steaks aside.
2. Next, pull out all your veggies and wash your mushrooms and bell peppers (use a damp paper towel to wash the mushrooms). Slice your onion and bell peppers into thin, long pieces. Then chop each mushroom into threes (not too thin but not too thick of slices).
3. Grab a large nonstick pan, turn the heat up to medium/ high and drizzle a tablespoon of olive oil in the pan. First, add in your roasted garlic and as soon as the garlic starts to cook, immediately add in all your veggies. Add in a few dashes of salt, pepper and the soy sauce. Once the veggies have cooked for about 5 minutes, pour in the sherry wine. Cook for an additional 3-5 minutes for crispy veggies. If you prefer softer veggies, cook for an additional 6-9 minutes after adding in the sherry wine.
4. Once the veggies are all cooked, turn off the stove and move the pan to an area on the stove that isn’t hot. Next, separate the veggies into sections and put a slice of cheese on top of each section. Cover the pan with a lid for 2-3 minutes so the cheese melts quickly. Uncover the pan, and then go grill your steaks!
5. Once the steaks are done, put them back on your cutting board at an angle and cut them in long, thin slices.
6. You have two options to get your sourdough rolls nice and crispy. Either add them to the grill until they’re nice and toasty, or turn your oven on Broil at “High” and stick them in the oven for a couple minutes. Watch them carefully. They won’t need more than 3-5 minutes on the grill or in the oven.
7. Spread some butter over the rolls when they’re done, then add your cheesy veggies, and the steak pieces. Fold and press it together so the cheese mixes in with the steak, and enjoy your mouth watering steak sandwich!
2005 Great Garlic Cook-Off Winning Recipe: Basil and Garlic-Stuffed Sea Scallops Wrapped in Prosciutto and Served with a Spicy Citrus Beurre Blanc
– Mary Beth Harris-Murphree, from Tyler, Texas, won first place at last year’s Garlic Festival for this recipe.
2 pounds sea scallops (24-30)
24-30 individually roasted garlic cloves*
Small fresh basil leaves (1 per scallop, reserve extra for garnish)
Thinly sliced prosciutto (enough to wrap the outside of each scallop)
1/3 cup flour
1/4 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter
Step 1: Lay your scallops on a flat, clean work surface. Place your hand on top of each scallop and using a thin sharp knife, cut a small pocket into the side of each scallop, taking care not to cut all the sides.
Step 2: Wrap a roasted garlic clove with a basil leaf before inserting gently into the pocket of each scallop. Then wrap the sides of each stuffed scallop with a thin slice of prosciutto to ensure the garlic stays inside the scallop; use a large toothpick to secure. Set aside.
Step 3: In a medium shallow dish, combine the flour, paprika, salt and pepper. Carefully toss the stuffed scallops in the flour, coating all sides. In a large saute pan over medium heat, melt the butter. Add your scallops gently in the pan, and saute for 3-4 minutes per side. Remove from pan and keep warm until ready to serve.
Spicy Citrus Beurre Blanc Sauce
2/3 cup favorite white wine (chardonnay recommended)
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon orange zest,
1/2 teaspoon cayenne pepper
3/4 cup heavy cream
1/4 cup unsalted butter, cut into pieces
Step 1: Combine wine, lime juice, lemon juice, orange zest and cayenne pepper in a medium sauce pan. Heat over medium-high heat, and let simmer until reduced by half. Stir in cream and reduce to medium.
Step 2: Simmer for 8-10 minutes to reduce by half yet again. Turn heat to high and whisk in cold, cut butter, until all butter is well-incorporated. Keep warm.
To serve, place the stuffed and wrapped sea scallops on a large platter and drizzle with Spicy Beurre Blanc Sauce. Garnish with any remaining basil leaves, if desired.
* To roast individual garlic cloves, break garlic bulbs into cloves, leaving thin skins on the cloves. Place the cloves in a small, oven-proof dish, and drizzle with 1/2 cup olive oil, a pinch of sea salt and a pinch of coarse black pepper. Cover dish and bake in preheated 250-degree oven for 40 minutes, turning cloves over every now and then. Remove from oven and let garlic cool before carefully removing thin outer skins from each clove.
2008 Great Garlic Cook-Off Winning Recipe: Walnut-Garlic Tart with Garlic-Infused Cream and Chili Syrup
- Roast some of garlic: Place 6 whole cloves garlic (with peel on) in a small baking dish. Drizzle with olive oil, cover, and bake at 400 degrees F until very soft, about 15 minutes. Remove from oven, and as soon as they are cool enough to handle, squeeze out garlic from peel to cool.
- Toast walnuts: Spread walnuts on a baking sheet, and toast at 400 degrees until fragrant and very slightly browned, about 5 to 10 minutes. Remove and set aside to cool.
- Infuse cream: Pour heavy cream into a saucepan, and gently stir in 2 tablespoons brown sugar to dissolve. Add 2 cloves 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. (You can cool it quickly in freezer, but watch carefully so it doesn’t freeze.)
- Make chili syrup: Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil, then turn down heat to a low simmer. Simmer briefly, until sugar is dissolved and syrup is clear. Deseed and finely chop chili. Remove syrup from heat and add chopped chili. Cool slightly, then pour into a serving pitcher to cool at room temperature.
- Prepare crust: Place flour, 2 tablespoons granulated sugar, and 2 teaspoons salt in a food processor and pulse once or twice to combine. Add 1 stick butter, cut into about 16 chunks, and remaining 4 cloves roasted garlic. Pulse until dough begins to come together, drizzling in ice water as needed, about 3 to 4 tablespoons. Process until dough begins to form a ball. By hand, shape dough into a disk, wrap in plastic, and chill in refrigerator at least 30 minutes (or freeze about 10 minutes). Roll out and fit into a 9-inch tart pan, patching and trimming as needed. Blind bake, weighted, at 400 degrees until edges begin to brown, about 10 minutes, then remove pie weights and bake a few more minutes until entire crust is lightly browned. Set aside to cool at room temperature.
- Make filling: Peel and thinly slice remaining 6 cloves garlic. Melt 1 stick butter over medium-low heat, then mix in 1 cup brown sugar to dissolve. Stir in syrup and sweetened condensed milk. Heat slowly to 245 degrees. Remove from heat, and stir in vanilla and 1/4 teaspoon salt. Stir in toasted walnut pieces and sliced garlic. Pour into baked crust. Refrigerate to cool.
- Prepare to serve: Strain chilled cream, and whip to light, soft peaks. Serve slices of tart with a dollop of cream and a drizzle of syrup, or decorate whole tart with cream and syrup before slicing. Offer extra cream and syrup on side.
2017 Winning Cook-Off- Recipe Smoky Salsa Roja Shrimp and Roasted Garlic Cotija Grits
by Naylet LaRochelle (Miami, FL)
Roasted Vegetable Ingredients:
• 2 large Poblano peppers, tops trimmed, seeded, roughly chopped
• 2 small red chili peppers, tops trimmed, seeded, roughly chopped
• 4 plum tomatoes, cored, roughly chopped
• 2/3 cup chopped onion
• 3 garlic cloves
• 3 garlic heads, tops trimmed
• 3-4 tablespoons vegetable oil, divided
• 1 teaspoon kosher salt, plus 3 pinches, divided
Green Plantain Tostones Ingredients:
• Vegetable oil for frying
• 2 green plantains
• 3 pinches salt
• 2 tablespoons finely chopped parsley
Salsa Roja Shrimp Ingredients:
• 3 chipotle chili peppers in adobo sauce, seeded
• 1/2 cup roughly chopped cilantro
• 1/2 cup roughly chopped parsley
• 2 small garlic cloves
• 3/4 teaspoon ground cumin
• 3/4 teaspoon smoked paprika
• 3 tablespoons lime juice
• 2 tablespoons vegetable oil
• 2 pounds shrimp, shelled, deveined, tails removed (if frozen, thawed)
• 1 1/2 teaspoon kosher salt, plus more for finishing to taste
• 1/2 cup diced Spanish chorizo
• 3/4 teaspoon agave nectar
• 1/2 cup whole sweet corn kernels
• 1/3 to 2/3 cup water
Roasted Garlic Cotija Grits Ingredients:
• 4 cups water
• 1/2 teaspoon kosher salt, or to preference
• 1 cup quick cooking grits
• 2 roasted garlic heads (reserved)
• 1/2 cup crumbled Cotija cheese
• 2 tablespoons butter
• 3-6 tablespoons cream, or to achieve desired consistency
• 2 tablespoons chopped cilantro
• 2 tablespoons crumbled Cotija Cheese
Preheat oven to 400 F. In a large bowl, add peppers, tomatoes, onion, and 3 garlic cloves. Add 3 tablespoons vegetable oil and 1 teaspoon kosher salt; toss to coat. Spread a large, rimmed baking sheet. Roast until vegetable edges begin to brown. Remove from oven; let cool. Drizzle garlic heads with 1 tablespoon vegetable oil and 3 pinches salt. Wrap each in foil; place in oven along with vegetables. Roast for 20-25 minutes or until very soft. Remove from oven; set aside.
Green Plantain Tostones:
In a large, deep skillet, over medium high heat, add oil to cover bottom and about 1/2 inch up the sides. Peel plantains; chop into about 3/4 inch rounds. When oil is very hot, add plantain rounds. Cook, flipping once, 2-3 minutes or until light golden brown. Transfer to paper or parchment lined work surface. Using a potato masher, flatten each round. Return to oil. Fry, flipping once, 2-3 minutes or until golden brown. Transfer to paper-lined work surface; sprinkle with salt and parsley.
Smoky Salsa Roja Shrimp:
In a food processor, add chipotle, cilantro, parsley, garlic cloves, cumin, smoked paprika, lime juice, and oil. Pulse several times to form a chunky paste. Sprinkle shrimp with 1½ teaspoon kosher salt; toss with chipotle mixture, fully coating shrimp. Refrigerate until ready to cook. In a large, deep nonstick skillet, over medium high heat, add chorizo. Cook for several minutes or until a bit crispy and some of the fat has rendered. Transfer to a paper lined plate; set aside.
In the same skillet (do not remove the chorizo oil), add shrimp with the chipotle mixture. Cook shrimp 2-3 minutes, or until no longer opaque. Reduce heat to medium.
In the food processor, add the roasted vegetables with any juices in pan. Pulse several times until chopped (still rather chunky) but not pureed. Add roasted vegetable mixture to shrimp in skillet; stir. Add agave nectar, corn, and water to thin mixture to desired consistency. Season with kosher salt to taste. Cook for 4-6 minutes to meld flavors. Remove from heat; cover to keep warm.
2018 Great Garlic Cook-Off Winning Recipe- Savory Crunch Freshy Tangy Shrimpy Herby Garlic Lumpia Wrap
winner: Will Symbol, New York, NY
Garlic Shrimp Lumpia Filling
8 large shrimp; finely minced
2 ½ oz ground pork
1 tsp garlic powder
½ tsp toasted sesame oil
1 pinch ground black pepper
1 pinch salt
1 teaspoon oyster sauce
8 jumbo shrimps; deveined and butterflied
8 spring roll wrappers (four-inch squares)
½ bulb fresh garlic; dehusked
½ cup fresh lime juice (less if limes are particularly sour)
1/8 cup olive oil
2 pinches salt
1 russet potato
½ tsp garlic powder
3/8 cup steamed jasmine rice
3 tbsp garlic; minced
¼ large red onion; minced
1 tbsp ginger; cut into skinny matchsticks
½ pound ground chicken
2 tbsp fish sauce
1 ½ tsp crushed chili flakes
1 tbs lime juice
1 pinch freshly ground black pepper
1 cup crispy rice (steamed rice fried until crisp, lightly pounded to separate grains)
3 tbs fresh Thai basil chiffonade (sweet basil may be substituted in place of Thai basil)
Garnish and Assembly
½ head of iceberg lettuce, separated into leaf cups
4 tablespoons Thai basil chiffonade (sweet basil may be substituted in place of Thai basil)
2 stalks green onion; finely shredded
2 limes; sliced into wedges
STEP 1: Prepare Lumpia Filling
In a bowl, thoroughly mix all Garlic Shrimp Lumpia filling ingredients (minced shrimp, ground pork, garlic powder, sesame oil, black pepper, salt and oyster sauce).
STEP 2: Assemble and Fry Garlic Shrimp Lumpia
In 1 lumpia wrapper square, lay flat 1 butterflied shrimp and fill shrimp with 1 ½ tsp of lumpia filling. Wrap entire shrimp/filling/wrapper into a lumpia (spring roll) shape. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal lumpia closed. Fry Lumpia at approximately 350°F until crisp.
STEP 3: Prepare Garlic Sauce
Wrap russet potato in moist paper towel and microwave on high for 5 minutes. In a narrow container, combine garlic, lime juice, olive oil, and salt. Using an immersion blender, blend mixture until thoroughly pureed. After 5 minutes are up, turn potato over and microwave for another 3 minutes or until it is tender. Blend approximately ¼ of the cooked potato (sans skin) with the other ingredients. Blend and adjust potato amount until sauce has a loose paste consistency.
STEP 4: Prepare Wrap Filling
In a small bowl, combine steamed jasmine rice, pinch of salt, and ½ tsp garlic powder; set aside. On high heat, coat pan in olive oil and sauté garlic and onion. (Approximately 15-30 seconds until translucent). Add ginger and ground chicken and stir fry until chicken begins to caramelize.
Add fish sauce and crushed chili flakes; stir fry for another 15-30 seconds. Add lime juice and toss. Shut off heat. Stir steamed rice/garlic powder mixture (from beginning of step 4) into the sautéed ingredients and thoroughly mix. Add a pinch of freshly ground black pepper. Add crispy rice and thoroughly mix. After, toss in basil.
STEP 5: Assemble Super Lumpia’s Garlicky Garden Adventure for Final Plating
Take one cup-shaped leaf of lettuce, and coat inside with garlic sauce (as one would mayo on a sandwich). Into the lettuce, spoon in a “bed” of a little less than 1/8 cup of Wrap Filling. Nest 1 lumpia into the filling bed. Garnish with a pinch of fresh basil chiffonade and shredded green onion. Serve with a lime wedge and dollop of garlic sauce on the side.
Repeat STEP 5 for additional servings. Eat it like a taco. Season with a squeeze of lime to taste. Set your compass for garlicky adventure!
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