Best Gilroy Garlic Festival Chicken Winner Recipes

KELLY'S ASIAN CHICKEN

Steps:

• Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
• Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
• If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
• Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
• Serve with Chinese noodles, pasta, or rice.

GARLICKY GILROY CHICKEN WINGS

Steps:

• Preheat oven to 375 degrees.
• For each wing, cut through first and second joints, discarding tips.
• Rinse wings and pat dry with paper towels.
• Place garlic, oil, and hot pepper sauce in food processor, cover and process until smooth.
• Pour mixture into a small bowl.
• Combine cheese, bread crumbs, and pepper in a shallow dish.
• Dip wings into garlic mixture, then roll in the crumb mixture, coat evenly. Shake off excess.
• Grease 13x9 inch nonstick baking pan, and arrange wings in a single layer in pan.
• Drizzle remaining garlic mixture over the wings, sprinkle with remaining crumb mixture.
• Bake 45 to 60 minutes or until wings are brown and crisp.
• Garnish with celery sticks, if desired.

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.

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.