Christopher Ranch

I’ve said in a previous blog that moms and food go together, but it’s also true of dads. Most times we picture them at the grill handling a heap of steak, brauts and beer, almost like the captain of a ship, in total control of rare, medium and well done. My dad was no different, although his method of barbecuing was like nobody else. His grill was a masterpiece of invention on a shoestring. Picture if you will (I often do), a beat-up old, metal wheelbarrow with the front grill of an antiquated truck laid across the top of it. It was classic dad ingenuity and when he wheeled it into the patio, all we saw was  “yum, barbecue!” and didn’t care what it looked like. 

His do-it-yourself ways belied an expert griller, especially when it came to chicken, which he basted at steady intervals with a blend he put together in a large Mason jar. He filled the jar with olive oil, added a cube of butter, a splash of sauterne (probably his secret ingredient), and many garlic cloves. The key to this recipe, however, was the basting “brush” he made with a bunch of fresh rosemary sprigs, another money saver because rosemary grew like a weed in our yard, but it added the perfect touch of flavor.

Dad also appreciated nature’s bounty and often went hunting and fishing. He loved to go “clamming” and had a secret spot off the coast highway near Pismo, California, where the clams were almost as large as my hand. He would bring home a gunny sack of “treasure” and prepare the Clams on the Half Shell. His recipe was basic: blend clam juice, fresh chopped garlic and parsley, white wine, a little lemon, salt and pepper and pour over the halves before baking. I can still see my dad pulling them out of the oven while our family waited with forks at the ready. We ate like kings for the price of a fishing license….  

 I haven’t seen clams that large for many years, but Dad’s recipe will work for any seafood – calamari, scallops – and don’t forget to top them all with lots of chopped green garlic. Dad would have done it in a heartbeat!

It’s May – it’s Memorial Day – it’s barbecue, baby! No matter what the weather’s doing (Gilroy is unseasonably cool and dewy right now) the grill and my taste buds are ready to spring into action. Grilling is my favorite way of cooking and I refuse to listen to those who say charred is not a food group. Vegetables, especially, taste amazing on the barbie and CR Green Garlic is a primo candidate for grilling.

GRILLED GREEN GARLIC is quick and tasty – the perfect appetizer or side dish for an outdoor bash. Trim, wash and pat dry at least 4 Christopher Ranch Green Garlic shoots per person. Coat shoots with extra virgin olive oil, a little salt and pepper if desired and place on the grill. Turn every minute or so until lightly browned to a nutty sweetness. All that’s left to do is pour the wine, serve the shoots and leave the chips and dip in the dust. This is barbecue with character – fresh, delicious and healthy! 

Now that we’ve kicked off our garlic party, let’s get to the beef. My once-upon-a-time mom-in-law, the late, great Josephine, created a killer marinade for top sirloin steaks. It’s loaded with enough fresh lemon juice to make you “gleek”, but the lemon also seems to have a tenderizing effect on the meat. I have a wonderful, heirloom Meyer lemon tree in my yard so I recommend using Meyers, but any type of lemon will do as long as it’s fresh. Josephine had no recipe measurements because she did everything on the fly, but I’ll give you my best guesstimate on her ingredients. Feel free to adjust if you must. 

JOSIE’S BBQ SAUCE: Squeeze 6 or more fresh lemons into a bowl, pits, pulp and all. Add 1/4 cup catsup, 1/3 cup Worcestershire and ½ cup A-1 sauce. Add 3 to 4 cloves of fresh crushed garlic, a generous pinch of Italian seasoning, and if you have any raw CR Green Garlic left, chop and add. Blend and set aside about half a cup of sauce to use while grilling. Marinate a couple of your favorite steaks at least 4 hours, but preferably overnight, in the refrigerator. Grill to desired doneness while basting at intervals with the reserved sauce. Serve hot and zesty!

You’re on your own with the side dishes, but I suggest potato salad and old-fashioned garlic bread, both spiked with chopped CR Green Garlic. You just can’t have too much of a good thing!

Ahh…..how I love the South’s hospitality and ambiance…

It was evident when I first arrived in Knoxville, Tennessee yesterday, and my cab driver did three things you don’t find in LA: he helped me into the cab, called me ma’am (definitely not necessary, but very indicative of the South) and even engaged me in friendly conversation (beyond asking me where I was going and arguing about the rate).

Albeit not a Southerner myself, my Mississippi roots, family in New Orleans and many a trip to the Carolinas, Florida, Alabama and Louisiana have definitely familiarized me with the culture, which boasts friendly, polite folks; slow, Southern drawls; sweet tea; rivers (I swear – there are always rivers in the South); barbeque and – my favorite – a deep, ingrained passion (borderline obsession) with college football.

I happen to share that obsession, though mine is driven by the perks that come along with football season – i.e., tailgating.

(I’m a firm believer that anticipation is usually better than the event you’re actually anticipating.) Case in point – I went to Kansas State University and, although our once storied football program has been shaky – at best – for a few years, we definitely excelled in tailgating. The games were always more bearable after a few adult beverages.

Therefore, being in Knoxville – home to another big football school, University of Tennessee – on the brink of football season – akin to Christmas Eve – has made me positively giddy, with tailgating on the brain. (To see how much I love tailgating, see picture above – at the USC/Ohio State game last year. Did we go into the game? Absolutely not. But, we sure did tailgate.)

Tailgating is one of my favorite pastimes for several reasons:
1.) A reason to throw back a few PBRs on a Saturday afternoon. Yes, I said PBR…I am from Kansas, remember?
2.) The atmosphere – it’s positively electric. The sights, the smells, the noises…thousands decked out in school colors, people tossing the ol’ pig skin around, the smell of barbeques, Jimmy Buffet or 50 Cent bumping in the background (depending on your age range), the deep red, orange and gold hues of fall leaves (unless you live in LA – then the deep greens of the palm trees)….Ok, you get the idea.
3.) I feel like I’m back in college for a day…then, on Monday, realize I’m not when I’m suffering a two-day hangover.
4.) TAILGATING FOOD – arguably my favorite part.

This is where California heirloom garlic comes into the equation. Did you know it can be incorporated into nearly all tailgating dishes? Well, it can.

To prove it, we gathered up some of our favorite tailgating recipes. Or, ones that sounded particularly appetizing. We also wanted to put a new spin on traditional tailgating food, as we’re bored with the same old cheeseburgers, potato salad and beans.

Roasted Garlic, Pablano & Red Pepper Guacamole

Habanero Salsa

Herb & Garlic Shells With Spinach & Bacon

Fresh Corn Salad

Grilled Asparagus In Thai Garlic Sauce

Basil & Garlic Pork Burgers

Grilled Baby Back Ribs With Garlic/Ginger Glaze

Garlic-Sizzled Chicken

Southern Style BBQ Shrimp

We know you’ll have a good time in the parking lot – as long as PBR is available – but to make sure you’re having a tasty time, get yourself some California heirloom garlic, and try out these recipes.

Let us know what you think! Better yet, feel free to chime in with your own.

Now, back to my Southern activities…..time to go drink sweet tea with friendly people by the river and talk college football.

Happy Tailgating Season!