Garlic Recipes

[b-man]

Veal in Garlic Butter Sauce


Ingredients:

4 slices of veal
1/8 tsp. Garlic
pinch of salt
pinch of pepper
1/2 lemon
1/8 tsp. Sage
1 bay leaf
1/2 cup mushrooms, sliced very thin
1 cup heavy cream
1 1/2 - 2 sticks butter

Pound veal and cut into small squares. Season with garlic, salt, pepper and lemon; brown in frying pan with sage and bayleaf. In a separate pan saute the sliced mushrooms in 2 tbs. butter.

Combine veal, mushrooms and heavy cream in 9" casserole dish and bake for 20 minutes at 275.

Serve with fried bread or on toasted rounds of French bread.

B-man

[b-man]

GARLIC SHRIMP

2 lb. shrimp, peeled
2 cloves garlic, minced
Salt, to taste
Dash of Worcestershire sauce
1 to 2 Tbs. chives (optional)
1/2 Cup butter
3 lemons, juiced
Pepper, to taste
1/2 Cup fresh parsley, minced

Sauté garlic in butter. Remove from heat; add
lemon juice, salt, pepper, Worcestershire,
parsley and chives. Stir. Add shrimp. Marinate
for 20 minutes.

Grease and preheat grill.

Grill for 3 to 4 minutes on grill, or until done.

B-man

[b-man]

GARLICY BROILED TURKEY PATTIES


Ingredients:

1 lb. lean ground turkey
1/2 Cup Refrigerated Shredded
Hash-brown Potatoes
1/4 Cup sliced green onions
2 Tablespoons grated Parmesan
cheese
2 teaspoons minced garlic
1/4 Teaspoon seasoned salt
1/8 Teaspoon pepper

Grease and preheat grill.

In medium bowl, combine all ingredients; mix well.
Shape into 4 (1/2-inch-thick) patties.

Place patties on grill. Grill burgers until done, turning once.

B-man

[b-man]

Adobo with Garlic Fried Rice


Ingredients:

1 kilo meat (2.2 pounds), cut into chunks (your choice of pork or chicken)
1 cup vinegar
1 head garlic, crushed
1/2 cup soy sauce
1/2 cup water
1 tsp. peppercorns
1 Tbsp. oil

Wash pork or chicken meat; place in a cooking pan, and mix in other ingredients. Cover the pan and bring mixture to the boil, using medium heat. Once boiling, stir mixture to separate meat pieces. Lower heat, cook until meat is tender, stirring mixture once or twice.

When meat is tender and there is 'excess' liquid left, transfer meat to a container and allow excess liquid in the pan to 'evaporate' by turning up the heat. Once liquid is almost dried up, put back the meat in the pan and allow to 'fry' in its own fat, stirring lightly. Serve hot with garlic-fried rice and tomato slices.

Note: Use the leanest meat you can find.
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Garlic-Fried Rice

4 Tbsp. Olive oil
1 head garlic, crushed finely
4 cups cooked rice, refrigerated overnight
Salt to taste

Place rice in a wide container and separate grains using your hands. In a non-stick frying pan, heat oil over medium-hot heat and fry garlic until brown.

Add rice and mix thoroughly until rice is evenly cooked. Season with salt to taste. Serve hot.


B-man

[b-man]

Garlicky Steak and Asparagus

Tender beef steaks are great for indoor electric grills as is asparagus since both cook in a short time.

Makes 2 servings.

Ingredients:

1 12 to 14 oz. boneless beef top loin
(strip) steak, cut about 3/4 inch thick
1 or 2 large cloves garlic, coarsely
chopped
1/2 tsp. cracked or coarsely ground
black pepper
1/4 tsp. salt
8 to 10 thin asparagus spears, trimmed (6 oz.)
2 tsp. garlic-flavored olive oil or
olive oil
1/2 cup beef broth
1 Tbs. dry white wine
1/4 tsp. Dijon-style mustard



Rub the steak on both sides with a mixture
of the garlic, pepper, and salt, pressing in the
mixture with your fingers.

Place the asparagus in a shallow dish and drizzle
with the oil.

For sauce, in a medium skillet stir together the
broth and wine. Cook over high heat for 4 to
5 minutes or until mixture is reduced to 1/4 cup.
Whisk in mustard; keep warm.

Preheat an indoor electric grill on high setting,
if available. Place steak on the grill rack. Grill
until steak is desired doneness. Allow 3 to 4
minutes for medium rare or 5 to 7 minutes for
medium. If space allows, add asparagus to grill
for the last 2 to 3 minutes.Cook asparagus until
crisp-tender.*

Spoon sauce on serving plate. Cut steak in half
crosswise. Serve steak halves atop sauce with
asparagus on top.

*Note: The asparagus cooking time will vary
with the size of asparagus. Also, if there is no
room on the grill, the asparagus can be grilled
after the steak.

B-man

[b-man]

Garlic and Orange Marinated Grilled Pork Chops


Yield: 4 servings

Ingredients:


4 pork chops -- boneless or bone-in, about 1-1/4 inches thick
1/2 cup orange juice
2 tablespoons olive oil
2 crushed garlic cloves
2 teaspoons ground cumin
1/4 teaspoon coarsely ground black pepper

Place chops in a large self-sealing plastic bag; combine remaining
ingredients in a small bowl and pour over chops. Seal bag and refrigerate
for 4-24 hours.

Remove chops from marinade (discarding marinade) and grill
over medium-hot coals for a total of 12-15 minutes, turning to brown
evenly. Serve chops immediately.

NOTE : Enjoy a taste of the Pacific by marinating pork chops in a
combination of orange juice, garlic, cumin, cloves and
olive oil.

B-man

[b-man]

Garlic Pickles


Ingredients:

1 gallon cucumbers, sliced
1 quart of white vinegar
2 quarts of water
1 cup plain salt
1 teaspoon tumeric
fresh dill-one stick per jar or can use
the dried dill
6 cloves of garlic per quart jar
(can be whole, sliced or crushed)we
love garlic, so you can use less
Fresh onion slices, if wished

Slice cucumbers and soak in large tin wash pan in water and lime overnight. Rinse 3 times the next day.

Place, onion, dill and garlic in quart jars. Pack with cucmbers. Heat vinegar, water, salt and tumeric to boiling. Pour over pickles. Screw heated lids on very tight. I usually turn them upside down on a thick towel.

Set for at least one month, if you can wait.

Note: I really don't know what the tumeric does, but I do know that it is very messy and stains whatever it touches. I
continue to use it each time though.

B-man

[b-man]

Roasted Chicken and Garlic


Yield: makes 4 servings


INGREDIENTS:

2 whole chicken breasts (with bones and skin), rinsed & patted dry
4 heads garlic, tops cut off
8 sprigs fresh oregano
2 Tablespoons olive oil
sea salt & freshly ground black pepper
To serve: toasted baguette slices


Preheat oven to 400°F. 11 x 17-inch roasting pan.
1. Place garlic tops in the center of the roasting pan with one sprig of oregano covering each top.

2. Place chicken breasts over the garlic tops.

3. Put the garlic bottoms cut side up next to the chicken and drizzle the breasts and garlic with the olive oil.

4. Season the chicken with salt and pepper and place the remaining oregano on top of the breasts.

5. Cook for 30 minutes; turn the garlic bottoms upside down and rotate pan.

6. Cook an additional 30 minutes.

7. Remove the chicken and pour the pan juices into a measuring cup. Remove the fat from the top.

To serve:
Slice the chicken and arrange on a warmed serving dish. Remove some of the roasted garlic and dot on top of the chicken. Pour the pan juices over all. Serve with the toasted baguette slices that have been smeared with the remaining roasted garlic.

B-man

[b-man]

How To Roast Garlic


Many equate garlic with a very pungent flavor, but roasted garlic has a delicious mellow nutty flavor.


Preheat oven to 375 degrees F.

Remove as much of the paper from 2 whole heads of garlic as you can without breaking apart the cloves. Place garlic heads in 1/4 cup water in a small baking dish. Drizzle with 1 tablespoon olive oil. Cover with aluminum foil or baking dish cover.

Put into oven and baste with olive oil/water mixture after 30 minutes.
Bake until garlic is soft and easily pierced with a thin-bladed knife, about 1 hour total cooking time.

Note:

Quick method: Spread individual unpeeled cloves evenly on cookie sheet, drizzle with oil, and bake about 30 minutes, stirring occasionally, until soft.

Squeeze cloves onto freshly baked bread or into a sealed, refrigerated container to be used within 3 days.

Recipe can be easily multiplied for garlic freaks. ( like me )

B-man

[b-man]

Roasted Half Moon Bay Anchovies Recipe


Yield: 4 servings

Ingredients

For the roasted anchovies:

12 whole local anchovies
1 zest of lemon
2 cloves garlic, peeled and sliced very thinly
1 tsp coarsely ground black pepper
1 sprig fresh thyme
1/4 cup extra virgin olive oil
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For the romaine in green garlic vinaigrette:

2 heads romaine, dark leaves and root end removed, washed and dried
1 head garlic
2 salt-cured anchovies
1 egg, yolk only
1 cup virgin olive oil
1/2 lemon, juice only
1 tsp sherry wine vinegar
1 Tbsp capers, drained and chopped finely
2 Tbsp Italian parsley, chopped
----------------------

For the roasted anchovies:
Clean and scale the anchovies. Remove the head and spine and rinse well then pat dry with a towel. Combine the other ingredients in a bowl and mix well. Pour over the anchovies and marinate overnight in the refrigerator.
---------------------------
For the romaine in green garlic vinaigrette:
Place the head of unpeeled garlic on a 6" square piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and roast in a 350 degree oven for 45 minutes. Remove and allow to cool. Unwrap the garlic head and separate the cloves. Peel the individual garlic cloves and place into a bowl. Crush with the back of a spoon and reserve.
---------------------------
Soak the salted anchovies in water for ten minutes then remove the filets. Chop finely and add to the roasted garlic. Add the egg yolk and whisk the olive oil in slowly, adding water as needed to thin. Finish with the lemon juice and sherry wine vinegar. Stir in the chopped capers and parsley and season to taste with salt and pepper.

To finish the dish:
When ready to serve, remove the marinated anchovies from the oil, lay flat on a broiler pan, skin side up, and drizzle lightly with the oil from the marinade. Broil for three to four minutes under high heat.

Place the washed, dried and chilled romaine leaves in a large bowl, season with salt and pepper and drizzle with the vinaigrette. Toss well to coat evenly. Arrange the leaves in a neat stack on chilled plates with larger leaves in the bottom and lay the anchovies over the top. Garnish with shaves Parmesan cheese if desired.


B-man

[b-man]

A Healthier Garlic Bread


Who doesn't love garlic bread? The trouble is, it's usually chock-full of artery clogging saturated fat. You can make your own healthier, low fat version by simply roasting a head of garlic and spreading the pulp on a whole grain baguette.

Preheat oven to 400 degrees
Take two heads of garlic and remove the papery outer layer
Slice approximately half an inch off the top of each head to expose the cluster of cloves

Place garlic, cut side up, on a foil-lined baking sheet or in a baking dish
Drizzle 1 teaspoon of extra virgin oil on top of each head of garlic
Bring up sides of foil and seal the garlic, or, if using a baking dish, cover it.

Roast for 40-45 minutes Allow to cool, then separate cloves and squeeze them to make a pulp. Mash until smooth.

Spread pulp on warmed or toasted baguette
For a creamier texture, you could blend garlic pulp with some softened
fat-free cream cheese.


B-man

[b-man]

Lemon Garlic Chicken


Makes 6 servings
(Ideal slow cooker size: 4-quart)

1 tsp. dried oregano
1/2 tsp. seasoned salt
1/4 tsp. pepper
6 (5 ozs. each) chicken breast halves, skinned and rinsed
2 Tbsp. canola oil
1/4 cup water
3 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley

1. Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in canola oil in skillet. Transfer to slow cooker.

2. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.

3. Cover. Cook on High 2-2 1/2 hours, or Low 4-5 hours.

4. Add parsley and baste chicken. Cover. Cook on High 15-30 minutes, until chicken is tender.


B-man

[b-man]

Garlic Linguine

This aromatic sauce is blessed simplicity itself, combining garlic, olive oil and dried basil, oregano and thyme in a quick saute. Add hot linguine and fold in garden-fresh tomatoes for a quick, delicious dish.

Yield: 4 servings
Cook time: 10 minutes
Total time: 10 minutes

Ingredients
1 (8 ounce) package linguini pasta
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
2 cups chopped tomatoes

1. Cook pasta in a large pot of boiling water until done. Drain.

2. Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.

3. Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

B-man

[b-man]

Rack of Spring Lamb with Roasted Garlic

Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment.

Ingredients:

2 heads garlic
2 1/2 tablespoons olive oil
1/4 cup water
3 tablespoons whole grain mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups fresh white breadcrumbs
3 racks of lamb, each about 1 1/2 lb,trimmed of excess fat
2 tablespoons unsalted butter, melted

6 servings
1 hour 45 minutes total (approx.) ... 15 mins prep

Preheat an oven to 400°F.
Discard the excess papery skin from the garlic heads and place in a small baking dish.

Drizzle with 1/2 Tbs. of the olive oil and the water.
Cover with aluminum foil and bake until soft, about 45 minutes.
Let cool slightly.

Leave the oven set at 400°F.

Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins. Whisk in the remaining 2 Tbs.
olive oil, the mustard, lemon juice and 1/2 tsp.
each salt and pepper.

In another bowl, season the bread crumbs with salt and pepper.
Lay the racks of lamb in a roasting pan side by side and fat side up.
Roast for 10 minutes.

Remove from the oven and immediately rub the garlic mixture over the fat side of each rack. Then spread the bread crumb mixture over the garlic mixture. Drizzle with the melted butter and return the lamb to the oven.

Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.

Remove from the oven, cover with aluminum foil and let rest for 10 minutes.

Preheat a broiler. Uncover and place the roasting pan under the broiler 5-6 inches from the heat source. Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .

To serve, place the racks on a cutting board and slice between the ribs.
Arrange 2 or 3 ribs on each warmed individual plate.

B-man

[b-man]

My Own Garlic Bread

An invention to call your own! It's the only garlic bread we eat at our house. It's very easy, and oh-so-delish! Let me know what you think.....

Ingredients:

1 loaf French bread
1/2 cup margarine or butter
2 tablespoons mayonnaise (NOT Miracle Whip)
1 dash garlic salt
parmesan cheese

Yield: 6-8 servings
30 minutes total (approx.) ... 10 mins prep

Cut French bread in half, lengthwise.
Melt 1 cube of margarine or butter.
When melted, mix in mayonnaise and garlic salt.

Spread the mixture on each bread half. Sprinkle parmesan cheese on each half. Put the two halves together and wrap securely in foil.

Bake 350-375 (depending on how hot YOUR oven gets, it should be hot!) for 20 to 25 minutes.

Make sure it is HOT!

B-man

[b-man]

Fettuccini Dell'aglio Con Pollo: Fettucinni with Garlic, Chicken

This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. If possible, you'll want some crusty parmesan bread to sop up the sauce!

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Italian salad dressing
1/4 cup milk or cream or half-and-half (use whatever you’ve got)
1/2 cup chicken stock
3-6 cloves garlic, crushed or chopped
1/2 small onion, diced
fresh basil or dried basil, to taste
1/2 cup diced tomatoes, fresh or canned tomatoes (optional)
1/2 cup pitted olives (we used black, but use whatever you like)
1/2 teaspoon italian seasoning or herbes de provence
1/2 cup parmesan cheese or romano cheese
1 teaspoon sugar
salt, to taste
pepper, to taste
2-3 raw chicken breasts, sliced into bite-size pieces

Yield: 4 servings

Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.

Remember that al dente means “to the bite� – your pasta should still be slightly firm, not soft. If it’s too soggy, it will absorb the sauce rather than being coated by it.

Add the olive oil and the butter to a skillet and allow to melt.
Add the chicken and cook until slightly browned.
Add the onions and garlic and sauté until the garlic is a light golden color.
Add the chicken stock, cream, Italian salad dressing, spices and olives.
Heat over medium until just bubbling.
Last, add the cheese.

Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.

Place the fettuccini on a platter or plates and pour the sauce over the top.
If you’d like, garnish with a couple of leaves of fresh basil.


B-man

[b-man]

Lemon Garlic Baked Salmon

Super easy, moist and so tasty! Recipe found on the internet.

Ingredients:

6-8 salmon steaks or 2 large salmon fillets
3 lemons, juice of
4 cloves minced garlic
1/4 cup olive oil
1/2 cup white wine
1/4 cup fresh parsley, chopped
salt and pepper

Yield: 8 servings

35 minutes total (approx.) ... 10 mins prep

Combine all ingredients except salmon.

Place salmon in a lightly greased baking dish and pour mixture over salmon.

Sprinkle with salt and pepper and bake at 350° for approximately 25 minutes or until fish is flaky and done.

B-man

[b-man]

Spicy Garlic Hummus

I have tried a lot of hummus recipes, and this one is a combination of a few of my favorites, and is now the only one I use. I grow my own little Super Hot Chili Peppers and so that is what I use, but you can substitute any pepper you like, or use hot pepper flakes. I like a lot of garlic and a bit of a kick, but this recipe is easily alterable to your own tastes so adjust it as you see fit. I like my hummus thick so I usually skip the water. Another nice variation is to add a bit of red, green, and yellow bell peppers. It makes the hummus really pretty! Any hummus lover will tell you that the spread can be used so many ways. My favorite uses for this is as a vegetable dip or as a sandwich spread in a whole wheat veggie wrap, or dipped onto a warm piece of pita.

1 (19 ounces) can garbanzo beans, drained
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon water, amount as needed
3 cloves garlic, crushed
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 hot chili pepper
salt, to taste
fresh ground black pepper, to taste
paprika, to taste

Yield: 6 servings

Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender until smooth.

Add water as needed to achieve the consistency you prefer.
Place mixture into a glass bowl.

Stir in cumin, cayenne pepper, paprika, salt and black pepper.

Cover and refrigerate for at least a couple of hours. The flavor improves greatly if given this time to develop.

B-man

[b-man]

Simple Fettucini with Garlic & Cheese

It is important that you use a good quality fresh cheese and grate it yourself - do not use the ready grated cheese for this recipe. I serve this with crisp crunchy rolls & a fresh green salad. Great lunch idea!

Ingredietns:

1 lb fettuccine
1/2 lb fresh italian cheese, you grate it (Fontinella, romano, locatella or parmesan)
4 tablespoons butter or margarine
1 cup light cream
3 cloves garlic (or more)
1 teaspoon dried parsley
salt & pepper

Yield: 4-6 servings

25 minutes total (approx.) ... 15 mins prep

Cook the fettucini according to instructions.

While the noodles are cooking melt the butter in a skillet and saute the garlic for 1 minute, add parsley and continue sauting for 4 additional minutes (use medium low heat you do not want to burn the butter etc).

Add cream slowly and simmer 5 minutes.

When the noodles are done drain well and return them to the pot.

Pour the cream mixture over the noodles, add the cheese& toss.

Serve piping hot.

B-man

[b-man]

Pasta with Mushroom Garlic Sauce

This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food.

Ingredients:

1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated

Yield: 4 servings

25 minutes total (approx.) ... 10 mins prep

In a skillet melt 2 tbsp Butter.
Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
Cook until the mushrooms are just tender.

Add remaining butter and olive oil. Stir and remove from heat.

When Pasta is cooked reheat the sauce add parsley.

Mix with Pasta and enjoy.

B-man

[b-man]

Chicken with White Wine & Garlic

This is always a favorite when we have dinner guests. It can be a little tricky to make. The alcohol will cook out of the wine so don't be concerned with the amount. You have to be sure not to over cook the chicken during the browning time or it will be dry. The lemon juice will absorbed into the chicken while simmering but the wine mixture might tatse bitter while cooking; if so, just and a little more lemon juice and salt. You might want to vary the lemon juice depending upon your personal taste. I like to use Chardonay, but taste will vary by brand of wine used. I serve it with herbed and buttered rice. Great the next day also.

Ingredients:

6 boneless skinless chicken breasts
1 1/2 liters dry white wine
2 tablespoons dried parsley
2 tablespoons dry basil
2 tablespoons dry oregano
1/2 cup olive oil
1 fresh lemon
1/4 cup butter
2 heads fresh garlic, finely minced
salt

Yield: 6 servings

1 hour 30 minutes total (approx.) 30 mins prep

Remove all fat from chicken, wash and lay out on flat surface.
Combine parsley, basil and oregano; sprinkle on one side of chicken.
Heat enough olive oil in skillet to cover bottom; carefully place seasoned side of chicken down in hot oil; season top side; cook until golden brown but not thoroughly cooked; do not cover during browning; remove to a pot large enough to hold all remaining ingredients.

Add butter to skillet with oil from chicken; when hot, add garlic and sauté until cooked but not brown; add 1 c wine; stir and carefully pour into pot with chicken breasts.

Add remaining wine from bottle, lemon juice from fresh lemon and remaining parsley, oregano and basil; salt to taste; cover and simmer until chicken is cooked thoroughly.


B-man

[b-man]

Honey Garlic Chicken

This is a quick and easy, but delicious meal. A sweet and tangy chicken. It can be done in the morning and placed in the oven when you get home from work. I definately recommend serving this with rice because the sauce is too good to pass up.

Ingredients:

1 teaspoon garlic salt
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 teaspoons soy sauce
1/2 cup vinegar
1/2 cup honey
1/2 cup ketchup
4 chicken legs/thighs (legs and thighs)

Yield: 4-6 servings
1 hour 45 minutes total (approx.) ... 15 mins prep

Mix all ingredients together.

Cut hindquarters into seperate legs and thighs. You should have 8 pieces of chicken now.

Place in baking dish and pour sauce over top to coat chicken. This can be done ahead of time and refrigerated.

Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.

Serve chicken and sauce with hot cooked rice.

B-man

[b-man]

Garlic Mushroom Risotto

Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!

Ingredients:

1 lb mushrooms, sliced
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock (or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

Yield: 4 servings
35 minutes total (approx.) ... 10 mins prep

Saute mushrooms in butter. Season with salt and pepper to taste.
Set aside.

Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.

Stir in the rice and cook 1 minute, coating rice with the oil. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently. Repeat with the remaining broth and hot water.

Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry. Add more hot liquid if necessary to cook longer.

Total cooking time should be 20-25 minutes.

Stir in the mushrooms, cheese and parsley and season to taste. Cook till warmed through.

B-man

[b-man]

Pork Chops Smothered with Fennel and Garlic

Absolutely delicious!

Ingredients:

2 teaspoons vegetable oil
4 pork loin chops, 1 " thick (center-cut preferred)
1 tablespoon butter
8 cloves garlic, peeled and slivered
1 green onion, chopped
1 1/4 cups chicken broth
2/3 cup dry white wine
2 fennel bulbs, trimmed,quartered,cut into thin slices
2 teaspoons cornstarch
salt
black pepper, to taste

Yield: 4 servings
35 minutes total (approx.) ... 10 mins prep

Preheat oven to 400 degrees F.

In a large skillet, heat oil over medium-high heat.
Pat chops dry with a paper towel and add to the skillet.

Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.

Remove the fat from the skillet.

Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions. Saute for 1 minute in the hot skillet.

Return the skillet to heat and add the chicken broth, wine, and fennel.
Bring to a boil. Lower heat, cover, and simmer for 5 minutes.

Remove the chops to an ovenproof casserole dish and cover foil lid.
Place in the oven and let the chops continue cooking for 20 minutes.

While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.

In a small bowl, mix the remaining room-temperature broth with the cornstarch. Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.

Season with salt and pepper, to taste.

Serve chops with sauce spooned over each portion. Good served with rice pilaf!

B-man

[b-man]

Garlicky Grilled Red Potato Salad

Makes 4 servings

Ingredients:

1 1/2 pound small red potatoes, scrubbed
4 large cloves garlic, unpeeled
4 tablespoons olive oil
1/2 teaspoon salt
cooking spray
4 sprigs fresh rosemary
1 tablespoon white-wine vinegar
2 teaspoons Dijon-style mustard
1/4 teaspoon pepper
2 green onions, thinly sliced

Prepare grill to very hot.

Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes, garlic cloves, 1 tablespoon oil and 1/4 teaspoon salt in medium-size bowl and toss until potatoes are well coated.

Make a cooking tray from heavy-duty aluminum foil by folding foil over for double strength and folding sides up. Poke holes in bottom. Spray tray with cooking spray. Spoon potato mixture onto foil tray, keeping potatoes in single layer. Top with rosemary sprigs.

Grill 4 or 5 inches from medium-hot coals, turning as necessary, 30 minutes or until tender and crispy browned.

Meanwhile, whisk together vinegar, mustard, remaining 1/4 teaspoon salt and pepper in medium-size bowl. Gradually whisk in the remaining 3 tablespoons oil. Discard woody rosemary stems from grilling tray. Squeeze grilled garlic cloves from skins into bowl. Mash slightly into dressing. Add potatoes and green onions. Serve warm.

B-man

[b-man]

Roast Cornish Hens with Garlic and Rosemary

Cornish hens make an elegant entrée yet are quite simple to prepare. Very little oil is used so remember to baste often in the second half of the roasting time to ensure a nicely browned skin.

Yield: Serves 2

Ingredients:

2 1/4-pound Cornish game hens, giblets removed
Salt and pepper
1/2 lemon, cut into wedges
2 fresh rosemary sprigs, plus additional for garnish
2 tablespoons olive oil
1/2 cup reduced-sodium chicken broth
12 garlic cloves, peeled


Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities with salt and pepper, then stuff with lemon slices and rosemary. Rub the outside skin of hens with oil; season with additional salt and pepper. Set on rack in roasting pan.

Roast 30 minutes; reduce oven temperature to 350°F. Pour broth into pan; sprinkle garlic around hens. Continue roasting another 30 to 40 minutes, basting with pan juices every 5 minutes, until hens are golden and a meat thermometer inserted in the fleshy part of the thigh registers 180°F.

Transfer hens to serving plates; remove stuffing and discard. Serve with roasted garlic. Garnish with additional rosemary.

B-man

[b-man]

Wilted Greens with Garlic

Use any type of greens in this basic recipe - collards, mustard, dandelion, kale, or spinach.

Yield: 4 servings

Ingredients:

1 Tbsp. olive oil
1 clove garlic, finely chopped
1 lb. spinach, washed and stemmed,
or
1 lb. Swiss chard, washed, stems sliced, leaves torn salt & freshly ground black pepper to taste.

Heat oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes.

Season with salt and pepper.

B-man

[b-man]

Citrus Risotto with Garlic Chilli Prawns

As a general rule, the smaller the chilli, the hotter it is, but I always taste a seed just to double-check. Have a glass of water ready!


Ingredients:

6 cups chicken stock
1 tablespoon olive oil
1 small brown onion, finely diced
1 teaspoon sea salt
1 3/4 ounces butter
1 1/2 cups arborio rice
1 lemon, finely grated zest
1 tablespoon lemon juice
Freshly ground black pepper
2 small red chillies
2 garlic cloves
2 tablespoons olive oil, extra
20 green prawns (shrimp), shelled with tails intact, and deveined

Garnish: 4 cups roughly chopped flat-leaf (Italian) parsley & lemon wedges.

1. Place the stock in a large saucepan and bring to the boil over a high heat. Reduce the heat and keep at simmering point. Place a large heavy-based saucepan over a medium heat and add the olive oil, onion, salt, and half the butter. Stir until the onions are translucent. Add the rice and stir for 1 to 2 minutes, or until the rice is well coated.

2. Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure the stock is absorbed before you add more. This should take 20 minutes and the rice should be al dente and creamy. Remove the saucepan from the heat, and then stir in the remaining butter, lemon zest, lemon juice and pepper to taste. Cover the saucepan and let sit for 3 minutes for the flavours to develop.

3. Meanwhile, pound the chilli and garlic in a mortar and pestle. Place the extra olive oil in a frying pan over a high heat and heat until hot. Season the prawns with salt and pepper. Cook for 2 minutes, shaking the pan, until the prawns are just opaque then add the chilli and garlic and cook for 1 minute. Remove from the heat and set aside.

4. Stir the risotto and divide between four bowls. Toss the prawns with the parsley then place on top of the risotto. Serve with lemon wedges.



B-man

[b-man]

Fettuccine with Mushrooms and Garlic

A tasty, satisfying meal that's quick to prepare.

Yield: Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 12 mins

Ingredients:

8 1/2 oz dry fettuccine
1 onion, finely chopped
3 cloves garlic, finely chopped
14 oz button mushrooms, thinly sliced
3 eggs
1 1/2 oz parmesan cheese, finely grated
1/3 cup parsley, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Cook the fettuccine in a large saucepan of salted, boiling water until al dente.

Meanwhile, heat a large frying pan over medium heat and spray with cooking spray. Add onion and garlic and cook, stirring often, for four minutes or until soft. Add mushrooms and cook for four minutes or until they are tender.

Drain fettuccine and return to saucepan. Whisk eggs in a jug with a fork. Add eggs, mushroom mixture, parmesan, parsley, salt and pepper to fettuccine and toss until well combined. Place saucepan over medium heat and toss for one minute or until egg mixture has just set. Serve immediately.


B-man

[b-man]

Rosemary and Garlic Flavored Steak

Yield: makes 4 servings

Ingredients:

4 10 to 12 ounce ribeye steaks, or your favorite cut
4 ounces of olive oil
4 cloves of garlic, minced
4 sprigs of fresh rosemary, whole
salt and pepper

One half hour before you are ready to grill your steak, combine the garlic, rosemary sprigs and olive oil in a shallow bowl to incorporate the flavors. Just before the steaks go on the grill, ( set at medium heat) brush them with the oil using the sprigs of rosemary as the brushes. Brush during the cooking time on the grill with the sprigs. Grill to desired level of doneness.

Set the sprigs on the steaks while they are cooking, when not brushing.

Add a little more flavor with the salt and pepper right before serving.

B-man

[b-man]

GARLIC SAUCE for Hot Grilled or Roasted Vegetables


GARLIC SAUCE:
1-2 cloves Garlic, crushed
1/2 cup Light Sour Cream
2 tspns English Mustard
1 tblsp Hot water

Mix all ingredients together, and serve with hot grilled/roasted vegetables.

B-man

[b-man]

Garlic Butter


Ingredients:

1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika.

Mix until smooth.

B-man

[b-man]

Balsamic Broccoli with Tomato and Garlic


Yield: makes 4 Servings

Ingredients:

1 1/4 lbs. broccoli florets
1 Tbs. virgin olive oil
1 tomato, seeded and chopped
1 clove garlic, minced
1/8 tsp. chili pepper flakes
1 Tbs. balsamic vinegar
1/4 tsp. lemon zest
2 tsp. lemon juice

Place broccoli in a steamer basket over boiling water. Cover saucepan
and steam 5-7 minutes or until tender.

Drain broccoli and return to saucepan. Set aside and keep warm.

Heat oil in a heavy saucepan over low heat. Stir in tomato, garlic and chili pepper.When hot, whisk in remaining ingredients and salt and pepper to
taste.

Pour over broccoli and toss.

B-man

[b-man]

Mexican Beef Stew in Red Chile-Garlic Sauce

This chile-garlic sauce is so good that you'll want to scoop it up with the stew’s potatoes.

Yield: 6 servings

Ingredients

4 dried ancho pepper(s), stems removed and seeds shaken out
2 cup water
8 large garlic clove(s), not peeled
1 Tbsp canned chipotle peppers, chopped
2 tsp olive oil
1 large onion(s), chopped (about 1 1/2 cups)
2 Tbsp canned tomato paste
1 1/2 pound lean beef round, cut into 1 1/2-inch cubes
2 large carrot(s), peeled and cut into 1-inch pieces (about 1 cup)
12 small uncooked red potato(es), new, scrubbed, not peeled, halved
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp table salt

Cut open ancho chilies with kitchen scissors so they lay flat. Place a large skillet over medium-high heat and toast chilies, pressing them flat with a spatula, for 30 seconds per side. Place chilies in a large bowl with water; set aside.

Add garlic to same skillet and roast in its skin, letting skin blacken, turning as needed, about 4 to 5 minutes. When garlic is cool enough to handle, remove skin.

Remove chilies from water and reserve liquid.

Place soaked chilies, chipotle, peeled garlic and 3/4 cup of reserved water in a blender container. Blend on high, pulsing on and off, to make a smooth sauce. Add more water as necessary to make a loose sauce; set aside until ready to use.

Heat oil in a large pot over medium-high heat. Add onion and cook until onions begin to brown, about 3 to 5 minutes. Add tomato paste and cook for 2 to 3 minutes more. Pour chile-garlic sauce over onions and stir to combine.

Add beef, carrots and potatoes to pot; stir. Cover and cook for 30 minutes; remove cover and stir. (If stew seems dry, add a 1/4 cup more water.) Season with cumin, cinnamon and salt; stir, reduce heat to low, place cover back on pot and cook until potatoes and carrots are tender, about 10 to 15 minutes more.

Yields about 1 1/2 cups per serving.

B-man

[b-man]

Tortellini with Mushroom and Garlic Sauce


Yield: 4 servings

Ingredients:

2 packages (9 ounces each) cheese-filled tortellini
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1 tsp minced garlic
1 package (10 ounces) frozen green peas in butter sauce,
slightly defrosted
1 jar (7 ounces) roasted red peppers, diced
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions; drain; place in a
large serving bowl; cover to keep warm.

Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes.

Add peas, roasted peppers, salt and black pepper; cook, stirring
occasionaly, until heated through, 2 to 3 minutes. Spoon over hot
tortellini; sprinkle with Parmesan cheese.


B-man

[b-man]

Baked Garlic-Lime Chicken Breasts


Ingredients:

1/4 cup fresh lime juice
1/4 cup olive oil
8-10 garlic cloves, finely minced
salt and freshly ground pepper to taste
8 chicken breast halves with skin and bones
parsley or cilantro sprigs for garnish

Combine lime juice, oil, and garlic in a large zip-lock style
plastic bag. Season chicken generously with salt and pepper and
add to the bag; seal carefully. Marinate chicken at least 2 hours
at room temperature and up to 24 hours in refrigerator, turning
several times.

Preheat oven to 400F. Remove chicken from marinade (discard
marinade) and arrange skin side up in a shallow baking pan. Do not
crowd. Roast in upper third of oven until just cooked through,
25 to 30 minutes. Increase oven temperature to broil. Set chicken
about 2 inches from heat until skin is crisp, about 2 minutes

B-man

[b-man]

Chicken AjÃ{omitted}llo, El Charro....(Chicken with Garlic and White Wine)

This dish is SO delicious - and it's easy enough to make for an everyday dinner.

Yield: Makes 6 first course servings, or 2 to 3 main course

Ingredients:

1 3 to 3 1/2 pound chicken cut into 16 pieces
3 tablespoons extra-virgin olive oil
2 heads garlic (use all the cloves, peeled but whole)
1 cup dry white wine
sea salt and freshly ground black pepper to taste

Rinse the chicken in cold running water and thoroughly dry it with paper towels. Using a meat cleaver or poultry shears, cut the chicken into 16 pieces.

Make a mixture of sea or kosher salt and freshly ground black pepper in a small bowl. Sprinkle this mixture generously over the chicken pieces.

Warm a large sauté pan over medium-high heat and put in the olive oil. When the oil is hot but not smoking, add the chicken pieces and brown well on all sides.

(You want to make sure the oil is hot enough that the chicken pieces will make a sizzling sound as you put them into the pan. This ensures that the chicken will sear immediately and the juices will stay inside!)

After you have turned over all the chicken to brown on the other side, add the garlic and turn the temperature down low to let it sauté for a few minutes.

Make sure the garlic does not get brown at all.

Add the wine. Bring the mixture to the boil. Reduce the heat -- to medium, not too low -- and let simmer until the wine has almost evaporated, and has made a caramel-like sauce in the pan.

Serve with Saffron Rice or homemade Potato Chips.

B-man

[b-man]

Garlic Sticks
These garlic sticks are an alternative to the high fat and salt versions. The best part is it's a way to use that day-old bread!

Yield: 4 servings

Ingredients

extra-virgin olive oil 2 Tbsp ---
day-old white bread 4 slices ---
grated Parmesan cheese 2 Tbsp ---
clove garlic, minced 2 ea ---
dried oregano 1 tsp ---
Preparation Instructions

1 Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray. Pour the oil into a small bowl.

2 Cut each slice of bread into 5 even strips, about 3/4-inch wide. Arrange on a piece of wax paper. Brush each strip lightly with the oil on both sides.

3 In a small bowl, combine the cheese, garlic, and oregano. Sprinkle this mixture over the strips, pressing with your fingers to make the crumb mixture adhere.

4 Plance on the prepared baking sheet and bake until lightly browned, about 13 minutes.



B-man

[b-man]

Halibut on Roasted Tomato and Garlic Coulis

Yield: makes 4 servings

Ingredients:

2 tablespoons extra-virgin olive oil
1 1/2 pounds plum tomatoes (about 6), cut into 1/4-inch-thick slices
8 large garlic cloves, unpeeled
1 tablespoon balsamic vinegar, or to taste
water for thinning coulis
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 each 1-inch-thick halibut or other firm-fleshed fish fillets.( about 6 ounces)

Lightly brush a shallow baking pan with 1 tablespoon oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper.

Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are just lightly browned and garlic is tender when pierced with a knife.

Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick and season with salt and pepper. Strain through a fine mesh strainer.

Coulis may be made 1 day ahead and chilled, covered.

Prepare your fish by baking or broiling until just done.

To serve: In a saucepan heat coulis over low heat, thinning with more water if coulis is too thick, and season with salt and pepper. Keep coulis warm. Pour a pool on each of four warm plates and top with your cooked halibut.

B-man

[b-man]

Leg of Lamb with Garlic Sauce

This lamb is fabulous! Dont let the amount of garlic scare you
away...it cooks up very nicely.

Yield: makes 6 servings

Ingredients:

1 leg of lamb, about 5 lbs
6 cloves garlic, cut into slivers plus 20 whole cloves
3 tablespoons olive oil
salt & fresh ground pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
1/2 cup beef broth, plus extra if needed (see below)

1. Preheat oven to 350 degrees.

2. Make shallow slits all over lamb and insert garlic slivers into
slits. Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
Place lamb in roasting pan on a rack.

3. Roast lamb for about 1 hour and 20 minutes, or until temperature
reaches 140 degrees when thermometer is inserted for medium rare, or
longer if you like it more well done. You may want to check it early to
ensure not to overcook. Remember lamb will continue to cook while it
rests.

4. While the lamb is roasting, combine the whole garlic cloves, 1/2
cup wine and 1/2 cup broth over medium high heat. Bring to a boil,
reduce heat to medium low and simmer until garlic cloves are very soft
when tested with a fork, about 15 to 20 minutes.

5. Transfer to a blender or food processor and puree until smooth.

6. When the lamb is done, remove to a platter and tent with foil.

7. Add the garlic puree to the juices in the roasting pan and heat
on the stove top. (If using a pan that is not stove top safe, combine
the juices and the garlic puree in a small saucepan to heat). Add
additional broth if needed to thin to your liking. Adjust the
seasonings at this point if needed.

8. Carve the lamb and serve with garlic sauce on the side.

B-man