The Great Garlic Cook-off is one of the most well-known cooking contests in the country.

Starting in December of each year, the Gilroy Garlic Festival puts out a call across the United States and Canada for the best garlic recipes. Hundreds of amateur chefs respond with delicious sounding recipes that run the gamut from soups to desserts and from every type of cuisine.

Recent winners have included Spicy Garlic Butter Cookies with Garlic Goat Cheese and Honey, Walnut-Garlic Tart with Garlic-Infused Cream and Chili Syrup; Chai Steeped Chicken Breasts with Oriental Aioli; Basil and Garlic-Stuffed Sea Scallops wrapped in Prosciutto and served with a Spicy Citrus Beurre Blanc; and Garlic Seafood Soup.

The most delicious-sounding recipes, approximately 50, are forwarded to a professional food consultant who makes the final selection of the eight recipes. The consultant prepares each recipe to ensure correct measurements and use of ingredients. These finalists’ recipes are those considered to make the most interesting and exciting contest.

The finalists come to Gilroy to prepare their recipes on the Saturday of the festival in front of the public. By 12:15, celebrity judges pick their favorites. The winner of the Great Garlic Cook-Off is appropriately honored with a crown of garlic and goes home $1,000 richer. Second place is awarded $750; third, $500. The other finalists are given $100.00 each.

For garlic tips and new recipes, the Great Garlic Cook-Off Stage is the place you want to be!

Cook-Off … How To Enter

2010 Rules

32nd Annual Great Gilroy Garlic

Recipe Contest and Cook-Off

 ENTRY RULES

1.  Recipes for the 2010 Great Gilroy Garlic Festival Recipe Contest and Cook-Off must be original and specify at least six cloves of fresh garlic, or the equivalent packaged form (3 teaspoon minced or chopped). Recipes must serve six (6), be fully prepared, plated and ready for presentation to the judges within a maximum of two (2) hours. Contestants may enter as many recipes as they wish; one entry per envelope or Internet transmission. Each entry must be typewritten or hand-printed legibly in recipe format. A photo of each entry should be included with the recipe submission. Recipe Format lists ingredients in order of use with amount/quantity, followed by step-by-step method of preparation. The contestant name, address, and telephone number must be included with each recipe submission.

2.  Professional chefs, cooks, food stylists and other food specialists are prohibited from entering this contest. Previous Gilroy Garlic Festival Cook-Off Contest winners (first, second and third place) are ineligible to enter for three full years (e.g. the winners of the 2009 Cook-Off are not eligible to enter until the call for recipes for the 2013 Cook-Off). Contest is open to U.S. and Canada residents only, twenty-one (21) years of age or older. Void wherever prohibited, taxed or restricted by state or local law.

3.  Recipes must be mailed, or transmitted via the Internet, to Gilroy Garlic Festival Association, Inc., 2010 Great Garlic Recipe Contest and Cook-Off, PO Box 2311, Gilroy CA 95021-2311, and postmarked no later than May 1, 2010. The Internet address is clove@gilroygarlicfestival.com. All recipes submitted as entries become the property of the Gilroy Garlic Festival Association, Inc. By entering the contest, all participants consent to the commercial use of their name, picture, likeness, and recipe for advertising and publicity purposes without further compensation.

4.  Food professionals will consider qualifying entries. These food professionals will select the eight finalists. Notification and details of Cook-Off participation will be made to the eight finalist prior to
June 15, 2010. A certification of recipe originality will be required from each finalist.

5.  Finalists provide the ingredients necessary for their recipes (with the exception of garlic which the festival provides), as well as all required cooking utensils (stoves, sinks and refrigerators will be provided). Include a picture of the prepared dish with your entry. The photo does not have to be professionally done; it will serve as aid in the initial review process.

6.  On July 24, 2010, dishes prepared by the finalists on the festival Cook-Off Stage will be judged by a panel of five judges, food experts and celebrities. Selection of the five judges is at the sole discretion of the Gilroy Garlic Festival Cook-Off Committee. The basis for judging will be ease of preparation, flavor, texture, creativity, appearance, and use of garlic. The decision of the judging panel is final and binding.

7.  On-stage participation during the cook-off is limited to the contestants and volunteer helpers provided by the Gilroy Garlic Festival. Family and friends of the contestants are not permitted on-stage during the cook-off.

8.  Prizes at the Great Gilroy Garlic Festival Recipe Contest are offered only to those finalists who participate in the Cook-Off on July 24, 2010. The prizes are: $1,000 for first place; $750 for second place; $500 for third place; and $100 for each of the other five finalists. All taxes are the sole responsibility of the winners.

9.   Hotel accommodations for two nights are provided at festival expense. Finalists are expected to make their own travel arrangements to Gilroy, California. If appropriate, air travel will be reimbursed at coach class fare and rental car at mid-size or smaller rate for maximum of two days; rental car costs not to exceed $55/day. Any other arrangements will be at the discretion of the Gilroy Garlic Festival.

Cook-Off - 2009 Winning Recipes

Spicy Garlic Butter Cookies with Garlic Goat Cheese & Honey
Andrew Barth, Winnetka CA 

Ingredients:

For cookies:
1 cup all-purpose flour (unbleached preferred)
1/2 teaspoon cayenne pepper
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick, 3 tablespoons unsalted butter, softened
3/4 cup sugar
5 cloves roasted garlic

For topping:
3 oz goat cheese, softened
3 cloves roasted garlic
Honey
Hungarian paprika

Whisk together flour, baking powder, salt and cayenne pepper in a small bowl.

Beat together butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Add the cloves of roasted garlic and beat for another minute or until cloves are incorporated. Reduce speed to low and add flour mixture. Mix until just combined. 

Form dough into a 8″ - 10″ log (approximately 2″ diameter) and wrap it in plastic wrap. Chill dough until firm.  

Preheat oven to 375 degrees F. 

Cut log into 1/8″ - 1/4″ slices and fill ungreased large baking sheet(s), arranging slices about about 1″ apart. 

Bake cookies until the edges are golden, approximately 12 minutes. When pulled from heat, immediately indent center of each cookie with the back of a spoon. Cool on the sheets then transfer to wire racks to completely cool. 

Meanwhile, combine softened goat cheese and (3) cloves of roasted garlic in a small bowl, combining well. 

Once cookies have cooled completely, add a good-sized dollop of garlic goat cheese mixture in the center of each cookie. Drizzle some honey over each, add a dash of Hungarian paprika and serve.

Makes 20-25 cookies

Second Place - Tie

Baja California Coconut and Garlic Sopa
Michael Cohen, Los Angeles CA 

Ingredients:

2 tablespoons vegetable oil
1 large onion, sliced
20 cloves garlic, finely chopped
1 red bell pepper, stem removed, seeded, and sliced
1/4 teaspoon ground cumin
6 cups low-sodium chicken stock
2 (14-ounce) cans unsweetened coconut milk
2 chipotle peppers (packed in adobo sauce), minced
1 (15-ounce) can red pinto beans, drained
8 ounces boneless, skinless chicken thighs, cut into 2-inch long strips
8 ounces fresh Mexican chorizo, removed from casing
8 ounces shrimp, peeled, deveined, and chopped
2 tablespoons fresh lime juice
A few dashes Mexican hot sauce
Salt
Freshly ground black pepper
2/3 cup sweetened shredded coconut, toasted
1/2 cup fresh cilantro leaves, chopped
Avocado slices, for garnish
Lime slices, for garnish

In a large stockpot, heat 1 tablespoon oil over medium heat. Add onion and cook for 4 minutes, stirring occasionally. Add 10 cloves garlic, red peppers, and cumin and cook for 2 minutes. Add chicken stock, coconut milk, and chipotle peppers (plus 1 tablespoon of the adobo sauce); bring to a boil; reduce by half. Reduce heat to a simmer. Add pinto beans.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook for 3 minutes. Add chorizo and 6 cloves garlic and cook for 3 minutes.  

Add chicken & chorizo mixture, shrimp, lime juice, and hot sauce to the soup. Cook until shrimp are cooked, about 3-4 minutes. Add remaining 4 cloves garlic. Season to taste with salt and pepper. Also, feel free to add more of any of the other ingredients you feel like the soup needs (e.g., cumin, hot sauce, lime juice).

Serve immediately in large bowls. Make a pile of shredded coconut on top of each serving of soup. Garnish with cilantro, avocado slices, and lime slices.

Makes 6 servings

Second Place - Tie

Short Ribs with Black Bean BBQ Sauce and Saffron/Garlic Infused Root Veggies
Trent E. Sheldon, Zionsville, IN
Ingredients:

5 pounds beef short ribs, cut into 4-ounce portions
1/2 cup low sodium soy sauce (Kikkoman)
2 tbsp sea salt
1 tbsp cracked black pepper
1 tbsp garlic powder
1 cup beef stock low sodium
1 cup burgundy wine

Black Bean BBQ Sauce:
1 can no sodium black beans, drained and rinsed
2 cups beef stock  low sodium
1 cup balsamic vinegar
1 cup soy sauce low sodium (Kikkoman)
1 cup light brown sugar
3/4 teaspoon crushed red pepper
1 12 oz beer (Modelo)
1 tbsp molasses
12 dried black mission figs, halved

Garlic infused root vegetables:
2 large rutabagas (2 lb.), halved and sliced 1/4 inch thick 
3 large parsnips (1 lb), halved and sliced 1/4 inch thick
2 large shallots, julienned
1/4 cup vegetable oil
salt and pepper
1 head garlic-left whole, top cut off, outer skin removed, poked with fork
1 pinch Spanish saffron
2 tbsp butter
1 tbsp extra virgin olive oil
1 cup veggie broth

Cilantro and Feta Pesto:
2 tbsp fresh lemon juice
1 bunch cilantro, stems removed
1 cup extra virgin olive oil
1 garlic clove
4 oz sheep milk feta

Toss ribs in soy sauce. Season with salt, pepper and garlic powder. Place on hot grill (or skillet). Sear both sides and place in baking dish. Add 1 cup beef stock and burgundy, cover with foil and bake at 425 for 1 HR.

Add black beans and broth in blender. Blend until completely smooth. Pour in heavy bottom 4 qt stock pan. Add remaining BBQ sauce ingredients and bring to boil. Reduce to simmer, 30-40 min.

Toss veggies in vegetable oil, season with salt and pepper. Grill or sauté until just browned on each side. In large stock pan, place garlic head in middle. Sprinkle with saffron, top with olive oil and butter. Add remaining veggies and broth. Set on med low heat for 45 min, stirring occasionally.

In food processor, mix cilantro, olive oil, 1 fresh garlic clove and lemon juice until fully blended.  Remove to bowl, mix in feta by hand. (You can more oil if mixture is too thick).

Remove ribs to platter and let rest for 10 min.

Remove garlic head from veggies, squeeze out cloves and add to BBQ sauce. Remove from heat. Once slightly cooled, dip ribs in sauce and put back on grill until just caramelized.

To serve, arrange veggies on plate, drizzle with cilantro pesto. Plate ribs, with fig pieces and garlic. Garnish with Fresh cilantro. 

Serves 4-6