Christopher Ranch’s California Garlic Blog

It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.

MAKE THE DAY A LABOR OF (C)LOVE

I’m trying to get all my ducks in a row (can anybody really do that?) before I leave today so that I can enjoy my 3 days off with a clear mind (whatever that is…) Yours truly will be rockin’ and rollin’ with the Corvairs band on Saturday and Sunday, but if you’re lucky enough to be grillin’ and chillin’ this weekend without worrying about the weather, unexpected guests or unfinished business, you can get down to the really important things: sleeping in, stuffing your face, downing a refreshing gin and tonic or two (preferably in your own backyard if the DD is otherwise occupied) and laughing much.

In a previous blog, I reported that the Ranch is running at full bore with garlic, bell peppers and corn coming in – a local bonanza – and if you haven’t planned your Labor Day menu yet, here’s a tasty recipe using all three. It’s from Bon Appetit on epicurious.com  As usual, there’s not nearly enough garlic so we recommend adding at least 3 cloves* of Christopher Ranch’s California “white gold” and a few stalks of our “green goddess” Green Garlic to really make this dish a labor of (c)love!

GRILLED SKIRT STEAK AND PEPPER SANDWICHES WITH CORN MAYONNAISE

2/3       cup mayonnaise

1 1/2    tablespoons red wine vinegar

1            tablespoon chopped fresh oregano

1            tablespoon chopped fresh basil

1            small garlic clove*, pressed

6           4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally

2            ears of corn, husked

2            small red bell peppers, quartered lengthwise

1            large red onion, cut into 1/3-inch rounds

1 1/4     to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces

Olive oil (for brushing)

Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.

Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper. Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over all. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) Serves 6.

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