Christopher Ranch

  (Gilroy, California)
Gilroy's finest. Family owned since 1956
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Aloha Garli-Garli Chicken

When toying with the idea of taking a hula class (why, you ask – why not, I say!) a slip of the touch on my iPad brought me to a recipe that had nothing to do with dancing but everything to do with Hawaii – Huli-Huli Chicken. Legend has it that this Hawaiian classic was created in 1955, by a man named Ernest Morgado. His teriyaki style dish was so wonderful that it became an instant hit at a local farmers’ barbecue and then quickly became the signature Hawaii fundraiser food, bringing in thousands of dollars for schools and other organizations.

Huli is the Hawaiian word for “turn” and since the chicken was usually cooked between two grills that had to be flipped over, it was christened Huli-Huli Chicken. Mr. Morgado trademarked the name so we can’t use it here, and his original recipe is top secret but, thank you internet, there are many huli-huli- style recipes out there. None of the recipes I’ve seen has enough garlic in it anyway, so with a tip of the garlic bulb to Hawaii, here’s Christopher Ranch’s version which I affectionately call…

GARLI-GARLI CHICKEN

2           frying chickens – halved or quartered

3           tbls. peanut oil

10        cloves Christopher Ranch California Garlic – chopped

1           tbls. grated fresh ginger

1/3       cup catsup

1/3       cup soy sauce

¼          cup brown sugar

¼          cup pineapple juice

¼          cup sherry

2           tbls. Worcestershire sauce

1 – 2     pinches red pepper flakes

¼         cup fresh lemon juice

¼         cup pineapple chunks (optional)

Grill Method:

Marinate chicken for at least 2 hours. Brush the chicken with the remaining marinade while grilling, and give the chicken a huli at intervals.

Stovetop Method:

Heat oil in large skillet and brown chicken well on all sides, adding garlic and ginger toward the end. Blend next 8 ingredients and add to chicken. Cook, covered, over medium heat turning (there’s that huli) occasionally until chicken is done and sauce has been reduced somewhat. Watch very carefully so that the sauce does not burn or boil away. The chicken should be slightly glazed, and there should be a bit of sauce left to serve with the chicken. Add pineapple chunks at the end of cooking if desired. Serve with rice.

There are many variations of this dish and ingredients and amounts can vary depending on individual tastes. Some add shoyu, chicken broth, white wine, rice wine vinegar and chili sauce so don’t be afraid to add your own special touch to this recipe. And, for a true taste of Hawaii, I recommend doing the hula while you huli… Aloha!

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Garlic Chicken Soup- Nothing to Sneeze At!

Happy (cough, cough, sneeze, sneeze) New Year! Seems cold season is upon us, my dears, and whether you believe garlic has the power to stifle a cold or not, it certainly won’t hurt, especially when it’s teamed with chicken soup. There are studies that say both chicken soup and garlic contain anti-inflammatory properties that may help prevent a cold’s miserable side effects, and if miserable describes the way you’re feeling, why not try a little hot, garlicky therapy.

If you don’t feel like cooking (who does when they’re sick) just add 2 or 3 tsp. of fresh chopped CR California Garlic to your favorite canned or packaged chicken soup while it’s heating for a double whammy of a cold buster – or just to make “store bought” taste yummier. If you can talk the significant other into cooking or can even drag yourself to the stove (it’s warm there…) here’s a recipe that’s nothing to sneeze at. It was adapted from the “Food Pharmacy” by Jean Carper.

DR. IRWIN ZIMENT’S PRESCRIPTION GARLIC CHICKEN SOUP FOR COLDS & COUGHS

28         ounces of chicken broth

1            bulb garlic (about 15 cloves)

5            sprigs parsley, minced

6            sprigs cilantro, minced

1            teaspoon lemon pepper

1            teaspoon minced mint leaves

1            teaspoon minced basil leaves

1            teaspoon curry powder

Peel the garlic cloves and place them with the other ingredients in a large pot. Bring to a boil and simmer 30 minutes. Inhale the fumes of the soup during preparation. Drink the soup, one cup at the beginning of each meal, until it’s finished. (The soup can be strained after simmering if one doesn’t care to eat the herbs.) Add chile pepper flakes or vegetables to taste.

DID YOU KNOW? Here are a few garlic tidbits to go with your soup:

• There is an ancient Telugu proverb that says: Garlic is as good as ten mothers. (Telugu is one of the languages of India.)

• A 17th century writer summed it up with this statement: “Our doctor is a clove of garlic.”

• In 1858, Louis Pasteur noted that bacteria died when they were doused with garlic.

• At the turn of the century, garlic was the drug of choice for tuberculosis.

• Albert Schweitzer used garlic to treat cholera and typhus.

• During World War II, British physicians treated battle wounds with garlic.

• Several studies say that garlic is packed with chemical compounds that can boost the immune system.

• Garlic is said to have a soothing effect on the respiratory system.

• The average clove contains five calories, vitamins B1, 2 and 3 and vitamin C, plus the minerals calcium, iron, potassium, phosphorus, manganese, zinc and germanium.

Please note: the above information is not intended as medical advice. For health information, diagnosis and treatment, consult your physician – and get well soon!

 
 

Jingle Bulbs, Jingle Bulbs, Garlic All The Way!

One of my favorite maxims, “a day without garlic… tasteless!” is especially true for the holly days. What would Christmas/Hanukkah/Kwanza/Boxing Day (please forgive me if I’ve forgotten one – and, no, Festivus does not count) be like without garlic to sweeten – as in enhance – your favorite holiday fare? Hold the garlic and we’re talking mundane roast beef, weak salsa, lifeless vegetables and ordinary mashed potatoes. Your menu would be, in Garlicia terms, humdrum with no yum.

Well, bah, humdrum! In the coming days, I’ll be sharing some of my favorite party foods, liberally laced with garlic, to help make your holidays jingle with flavor. Today’s recipes are “snackers” to keep guests occupied until the main event/dish commences. Best served with a chorus of carols and a carafe of wine…

ROASTED GARLIC STUFFED MEATBALLS

30         Christopher Ranch Roasted Garlic Cloves

2            lbs. hamburger

1            lb. Italian sausage

1/3        cup seasoned bread crumbs

1            tbls. catsup

1            tbls. Worcestershire sauce

1/2        tsp. each salt & pepper

1            tbls. Italian seasoning

1            tbls. finely chopped fresh parsley

Pinch of chile flakes

1/4        cup Parmesan cheese

2            eggs

Take Italian sausage out of casing. In a large bowl, mix all ingredients except garlic cloves until very well blended. Take 1 to 2 tbls. of mixture and start to form into a ball. Press thumb into ball and put one garlic clove in center, then seal mixture around it to form a 1” meatball. Brown meatballs lightly in small amount of oil, transfer to a baking dish sprayed with Pam. Bake at 375º for 20 minutes. To serve: place in warming dish with a favorite sauce, i.e. marinara, barbecue, if desired or offer sauces on the side. Makes about 30 meatballs.

NUTS FOR GARLIC

1            tbls. vegetable oil or 2 tbls. butter

2             cups raw pecans, walnuts, sunflower seeds, almonds or a combination your favorites

6             or more cloves Christopher Ranch California Garlic – minced

1            tsp. soy sauce

Heat oil or butter in large frying pan over medium heat. Add garlic and lightly sauté for a few seconds before adding nuts. Add nuts, stir and continue stirring until most of the nuts are golden. Remove from heat and add a light sprinkle of salt if desired. Wait a couple of minutes and add soy sauce and blend. Serve warm or store in a zip lock bag or a container with a tight lid.

 
 
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