Best Festival Recipes

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

RENAISSANCE FESTIVAL TURKEY LEGS

Steps:

• Pat turkey legs dry with a paper towel. You can also remove the skin to cut back on the cholesterol and fat.
• Mix 3 tbsp barbecue chicken spice blend, 1/2 cup vinegar, and 3 cups water in a pan or bag and marinate legs for 6 hours, turning once.
• Drain off 1/2 liquid, and salt lightly with more barbecue chicken spice blend (about 1 tablespoons.).
• Cover pan with aluminum foil and bake for 40 minutes at 350°F Turn legs over at 20 minutes.
• Heat grill and and transfer turkey legs when bake time is done.
• Brush on the barbecue sauce during the last 7 minutes of the grilling process; turn over legs and brush on the other side.
• Cook until a desirable brown.

HARVEST FESTIVAL - ENGLISH BAKED STUFFED AUTUMN MARROW/ZUCCHINI

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Wash and cut the marrow in half, then peel strips of skin with a swivel head vegetable peeler, to create a striped pattern; scoop out all the seeds and discard them. Prick the inside flesh thoroughly with a fork.
• Put all the stuffing ingredients together in a large mixing bowl and mix together - I find that it is better to use your hands to bring it all together. (Wet your hands before you start to prevent the mixture sticking to your hands!).
• Spoon half the stuffing mixture into each half of marrow, pressing down quite firmly to make the mixture fill the hollows.
• Carefully place one stuffed marrow half on top of the other half - see photos - and press together, before wrapping in a large sheet of well greased foil. (I use a low fat olive oil spray to grease my foil.).
• Place the foil wrapped stuffed marrow into a large baking tray or ovenproof dish and cook in the pre-heated oven for 1 1/2 to 2 hours, checking after 1 1/2 hours. The marrow should be soft but still hold its shape. (If you use a smaller or larger marrow, please adjust the cooking time).
• Take the marrow out of the oven when cooked and allow to sit for 5 minutes. Carefully remove the foil and serve hot, cut into slices, with the juices from the dish poured back over the marrow, or mixed into your tomato sauce if making. Serve with steamed fresh vegetables and mashed potatoes. Garnish with fresh parsley.
• This is also wonderful when served with a hot tomato sauce. Gently fry one finely chopped onion with a clove of garlic in a pan until soft and golden; add a tin of chopped tomatoes, gently heat for a further 5 minutes, check for seasoning and add juices from the marrow, salt, pepper to taste. Allow to cool slightly and then blend the sauce in a blender or with a hand held immersion mixer until smooth. Gently re-heat and serve with the stuffed marrow.

GILROY GARLIC FESTIVAL RED SAUCE (FOR CALAMARI OR SHRIMP)

Steps:

• Mash the tomatoes with a potato masher and set aside.
• In a medium saucepan, heat the oil, add the chopped pepper, garlic, celery, and onion and saute until the onion is transparent.
• Add mashed tomatoes and simmer for 1/2 hour.
• Season with salt and pepper to taste.
• (If you are planning to serve the sauce alone, you may wish to add some basil and oregano and red pepper flakes as well).
• How to make the Calamari: In a very large skillet, heat olive oil over high heat - but be careful not to overheat it - you do not want boiling or smoking, just heating up; otherwise your garlic will burn.
• Carefully add wine, sherry and crushed garlic, sauteeing the garlic; Be very careful when adding the alcohol to the hot pan - you may wish to do this away from the heat for safety reasons to avoid flare ups.
• Add lemon juice and also drop the rind into the pan.
• In a bowl, mix calamari pieces with the herbs and red pepper flakes, then add to the pan.
• Saute about 4 minutes over high heat or until cooked- but be careful not to overcook or it will toughen; if your fish seems ready sooner, it most likely is done - the time will vary depending on the thickness of the cut and type used.
• Pour hot sauce over cooked calamari and serve over hot, cooked pasta.
• You may also use shrimp instead of the calamari, although shrimp may cook even faster.

FESTIVAL AND THEME PARK TURKEY LEGS

Steps:

• Combine soda, sugar, hot sauce, red pepper flakes, black pepper and onion slices in a large pot.
• Bring to a low boil and add turkey legs.
• Boil over a medium heat for about 30 minutes or until the turkey legs register an internal temperature of 165 degrees F.
• Meanwhile, preheat grill.
• Place onion slices on the heated grill and put the turkey legs on top of the onion slices.
• Brush with honey and sprinkle with steak seasoning and pepper.
• Grill over a medium heat for about 15 minutes watching carefully to avoid burning.
• Turn as needed.
• The skin should be crispy brown when the turkey legs are done.

GREEK FESTIVAL LEMON RICE PILAF

Steps:

• Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
• Add the lemon juice, chicken broth, and salt.
• Cover and simmer for 20 minutes.
• Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

JAMAICAN FESTIVAL FRIED DUMPLINGS

Steps:

• Sift the flour, baking powder, salt, and cornmeal and combine.
• Add the sugar and stir.
• Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
• Knead lightly.
• Leave covered for about 1/2 an hour. Divide the dough into eight portions.
• Flour hands.
• Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 in thick. You can make shorter ones too.
• Deep fry in hot oil until golden brown. Driain on paper towels.

FESTIVAL BREAD

Steps:

• Combine flour, cornmeal, baking powder, salt and nutmeg in a large bowl.
• Stir sugar and vanilla into 2 cups water. Add to dry ingredients, then knead everything together with your hands (add up to 1/4 cup more water if necessary). Cover bowl with a damp cloth and let sit 15 minutes.
• Turn onto a floured surface and portion into 26 equal pieces.
• Roll each piece into a sausage shape, then flatten.
• Preheat oil to 350 degrees F in a deep-fryer. Fry dough in batches, turning once, until golden, 3 to 5 minutes.

CREAMY POTATO GRATIN FROM GILROY GARLIC FESTIVAL

Steps:

• Preheat oven to 400°F.
• In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.
• Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.
• Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
• Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.

FESTIVAL BREAD

Steps:

• Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (¾ cup) water, while stirring, to form a sticky dough.
• Cover with plastic wrap and rest for 35 minutes.
• Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
• Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
• Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
• Serve bread warm.

GILROY GARLIC FESTIVAL CHICKEN WINNER

Steps:

• Combine all ingredients into a bowl, except the chicken, and whisk until well combined.
• Pour marinade over chicken pieces and allow to marinate overnight in refrigerator.
• When ready to cook, prepare grill and cook over indirect heat for approximately 30-45 minutes until juices run clear.

GREEK FESTIVAL LEMON RICE PILAF RECIPE

Steps:

• 1. Heat butter in a heavy skillet. 2. Add rice and, stirring constantly, saute on medium heat until transparent but not brown. 3. Add lemon juice,chicken broth and salt and pepper. 4. Cover and simmer 20 minutes. 5. Remove pan from heat and let rice stand uncovered for 5 minutes before serving.

FESTIVAL

Steps:

• Sift together all dry ingredients into a bowl and add just enough water to make a dough. Cut a small piece of dough and roll between your hands to form a 3 to 5-inch log. Fry in 1 1/2 inches of oil at 350 degrees.

STRAWBERRY FESTIVAL SALAD

Steps:

• 1. Wash and dry baby spinach. If using Romaine, remove tough ends and coarsely chop.
• 2. In salad bowl combine spinach/lettuce, strawberries, onion, and the almonds. If you don't want to sugar the almonds then just add blanched or toasted almonds (I like them just blanched.)
• 3. Pour desired amount of dressing on salad and toss. Chill for about 20 minutes before serving.
• 4. *OPTIONS: Add diced grilled chicken to make this a fulfilling meal. *TIPS: For a LOW SUGAR option, don't sugar the almonds and use Splenda in the dressing mixture.
• 5. ---------------------------------- SUGARED ALMONDS DIRECTIONS:
• 6. In a saucepan over medium heat melt 2 Tbsp butter, stir in almonds and sugar. Saute until golden brown.
• 7. ----------------------- DRESSING DIRECTIONS:
• 8. Combine all ingredients in a jar and shake well to combine. Chill.

FESTIVAL

Steps:

• Heat oven to 200 degrees. Line a sheet tray with paper towels and set aside.
• In a large bowl, whisk together flour, cornmeal, sugar, salt, baking soda and nutmeg. With a wooden spoon or your hands, mix in just enough milk to create a soft dough, about the same texture of Play-Doh. (The amount you need will depend on the humidity of your kitchen, and the amount of moisture in your flour and cornmeal.)
• In a Dutch oven or large pot, heat oil to 365 degrees. While oil heats, using a bench scraper or butter knife, divide dough into 10 pieces. Roll each between your hands or on your counter into cylinders about 3 to 4 inches long and 1 inch thick. (Avoid overworking the dough or the festival may be tough.)
• Fry 4 or 5 festival at a time, flipping them after 1 minute, until golden brown on the outside, about 2 minutes total. (Oil temperature will lower once you add festival; they fry best around 330 to 340 degrees. If festival appear to be browning too quickly, lower your burner.) Using a wire spider or slotted spoon, remove festival from oil and transfer to paper towel-lined baking sheet. Cut into one to ensure the inside is cooked all the way through; it should not look wet. If it is not fully cooked, cook each fritter 30 seconds to 1 minute longer. Transfer to oven to keep warm. Fry remaining festival. Serve hot.

FESTIVAL

Steps:

• In a large bowl, mix together the flour, cornmeal, sugar, salt, baking powder, and allspice. In another bowl, combine the vanilla and milk. Slowly stir the milk mixture into the flour mixture to achieve a thick batter. Turn the batter onto a floured surface, knead the dough lightly, and form it into a log shape. Divide it into 8 pieces. With floured hands, roll each piece into a 4-inch-long sausage shape.
• Heat the oil in a large, deep skillet over high heat until it is very hot. Fry the dough, turning each piece until golden brown all over, 5 to 6 minutes. Drain on paper towels before serving.

GILROY GARLIC FESTIVAL PEPPERSTEAK SANDWICH

Steps:

• Garlic Butter: Cream 1/2 cup butter. Add 2 to 3 cloves fresh garlic, finely minced or pressed, and beat until fluffy
• In a skillet , sauté peppers, onion ,garlic and salt and pepper in olive oil until tender. Brush rolls with garlic butter and heat in oven , or toast lightly under the broiler or over the barbecue. Slice steak thin and place on the bottom half of a roll. Top with pepper-garlic mixture and the other half of the roll.

FESTIVAL CHERRY CHICKEN SALAD

Steps:

• Toss together well and refrigerate until chilled. Serve on toasted bread or croissants.

FESTIVAL CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
• Bake at 350 degrees F (175 degrees C) for 1/2 hour.
• Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.

GILROY GARLIC FESTIVAL WOWCHOS

Steps:

• Pre-heat oven to 375-degrees F.
• Coat garlic cloves with oil and bake for 30 minutes or until soft and golden.
• Cover a 9"X13" foil covered metal pan with tortilla chips.
• Mash and distribute garlic, onion, chiles and olives evenly over the chips.
• Cover with shredded cheese and bake at 400-degrees F for 5 minutes or until cheese melts.
• Top with cilantro and green onions.