Garlic Recipes

[swtness]

What do you do with garlic? How much is too much?

Roasted Garlic

One or more whole garlic heads
Extra virgin olive oil

Preheat oven to 375 degrees farenheit. A toaster oven will work just as well at the same temperature.
Lay garlic head on side and chop off top to expose the tops of each garlic clove. You want to chop off only a small amount so that all of the individual cloves remain firmly attached to remain as one whole garlic head.
Drizzle olive oil over the top of each garlic head.
Place garlic heads with tops facing up in a baking dish and bake until garlic cloves are soft when pressed - approximately 30-40 minutes.

[swtness]

Spicy Garlic Bread

1/2 cup chopped pickled jalapenos
1 cup thinly sliced artichoke hearts
4 ounces grated Parmesan
1 large loaf of French bread, split in half
3 tablespoons Sambal Aioli

Preheat oven to 400 degrees F. In a mixing bowl, combine all the ingredients together. Mix well. Season with salt and pepper. Spread the mixture over each half of the bread. Place on parchment lined baking sheet and bake until golden and bubbly. Remove from the oven before slicing.

[swtness]

Garlic Salsa


10 garlic cloves - finely chopped

3/4 cup chopped fresh Italian parsley

1/2 cup olive oil

Coarse salt and fresh ground pepper

1/4 teaspoon dried pepper flakes

1 baguette


Combine first three ingredients in a glass or metal bowl. Season with salt and pepper to taste. Add red pepper flakes (optional). Cut baguette into bit sized pieces and serve. Serves 4 to 6.

SUGGESTION:
A very tastey condiment with grilled chicken or meat.

[swtness]

Garlic Fries

Ingredients:

Oil for frying (peanut or canola)
4 Russet potatoes or 12 oz bag of frozen pre cut fries
1/2 cup fresh minced garlic
1/4 cup kosher salt
1 tblsp black pepper
1 tblsp dried thyme
2 tblsp extra virgin olive oil
Directions:

Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees.

Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.

The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown.

While the fries are still warm toss them with the garlic seasoning.

[swtness]

Barbara's Holiday Garlic Ice Cream

After a spicy, rich dinner, this dessert is a refreshing climax. It should not be served after a bland, garlic-free meal as the slight hint of garlic will be extremely offensive to some. The strawberry or other fruit topping can be eliminated, along with the sugar, and the resulting mixture can be served with roast beef in lieu of horseradish sauce.

Ingredients:

1 1/2 tsp Gelatin
1/4 cup cold water
2 cups milk
3/4-1 cup sugar
2 tblsp lemon juice
2 cloves garlic, minced
2 cups whipping cream
Strawberry topping (or other fruit)
Directions:

Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray.

Garnish servings with the fresh fruit topping. Serves 6-8.

[swtness]

Creamy Garlic Salad Dressing

2 cups sour cream
1 cup mayonnaise
1 teaspoon steak sauce
3/4 teaspoon lemon juice
3/4 teaspoon white wine vinegar
3/4 teaspoon vegetable oil
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
1 teaspoon mustard seed


Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.

[swtness]

Barbecued Garlic

8 Heads Garlic
Springs of Fresh Rosemary *
4 tb Butter


* Fresh Oregano also may be used.

Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.

[swtness]

Garlic Confit

1 Bulb Garlic; peeled and seperated.
2 c Water
1 tb Kosher salt
1 tb Fresh basil
2 tb Unsalted butter


Blanch garlic in salted water until tender, drain.

Saut garlic lightly in butter and garnish with Basil.

[swtness]

Garlic Cocktail Olives

1 (7 oz.) jar stuffed green Olives, drained
1 (7 1/2 oz.) can pitted ripe Olives, drained
1 tb Chopped fresh parsley
1 Clove garlic, crushed
3 tb Olive oil
Salt and pepper


Combine all ingredients; cover and chill several days. Before serving, remove garlic and let olive mixture stand at room temperature several hours.

[swtness]

Garlic Croutons

1 cl Garlic, large
1/3 c Olive oil
12 French bread, slices
Salt, pinch


Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired

[swtness]

Mrs. Garlic's Garlic Soup


1 tbsp olive oil
20 cloves fresh garlic, peeled and thinly sliced
2 large, sweet yellow onions, such as Walla Walla or Vidalia, peeled and thinly sliced
1 tsp fresh thyme, or 1/4 tsp dried
2 cups chicken stock or veggie boullion
1 pinch cayenne pepper, or more if you like is HOT
1 tbsp fresh basil, chopped
salt to taste

Put olive oil in an 8 cup sauce pan. On low heat sautÈ the garlic and onions, covered, for about 25 minutes until cooked through(nearly translucent).

Transfer garlic and onions to a food processor or blender and puree with the thyme and 1/2 cup broth or boullion. Pour puree back in pan and add remaining broth. Simmer for 20 minutes. Stire in cayenne and fresh basil. Add salt to taste and heat 2 minutes. Ladle into bowls and serve. Serves 4.

[swtness]

Garlic Spring Rolls with Garlicky-Lime Sauce


35 cloves garlic, peeled, divided
2/3 cup fresh lime juice
1/2 cup fish sauce (nuoc man)*
1/4 cup bottles diced jalapenos
2 tsp sugar
1/2 cup chopped water chestnuts
2 cups ground pork
5 green onions, chopped
1/2 cup grated carrot
1 tsp salt
1 tsp coarse ground black pepper
4 cups thinly sliced Napa cabbage (Chinese cabbage)
18 sping roll wrappers (thawed, if frozen)*
1/3 cup canola oil or as needed
Boston lettuce for garnish (optional)
Pickled carrot for garnish (optional)
Green onion brushes for garnish (optional)

To make sauce, in a food processor, finely chop 20 cloves garlic. Mix garlic with lime juice, fish sauce and sugar; reserve.



To make eggrolls, in a food processor, chop remaining garlic. In a bowl, thoroughly mix garlic with water chestnuts and next 6 ingredients. Gently fold in Napa cabbage. On a work surface lightly dusted with cornstarch, wet the edge of one wrapper; put 2 tablespoons filling in center. Fold one corner over filling. Fold in sides and roll tightly. Repeat with remaining rolls. Heat oil in large pan. Fry rolls until cooked and golden brown. Drain.

To serve, arrange spring rolls on a serving platter with bowl of dipping sauce in the middle. Garnish with lettuce, carrot and onions.

[swtness]

Gartini


2 jiggers gin
1/2 teaspoon dry vermouth
1 garlic stuffed olive
2 pickled garlic cloves for garnish

In a cocktail pitcher combine the gin and vermouth with 1 cup ice cubes. Stir well and strain into a cocktail glass. Garnish

[swtness]

Garli Mary


1 jigger vodka
1/2 cup tomato juice
1/2 teaspoon Garli Garni or garlic powder
2 teaspoons fresh lemon juice
Worchestershire sauce, to taste
Tobasco, to taste
1 lemon wedge
2 pickled garlic lcoves on toothpick (or cocktail skewer) for garnish

In a shaker combine all ingredients, except the garnish, with 1 cup ice cubes and shake well. Strain into a tall glass and garnish with pickled garlic cloves ( and an optional celery stick).

[swtness]

Garlic Shooters


The "shooter" experience is reportedly followed by an immediate feeling of rejuvenation called the "shooter rush" and is the creation of the Onion family. (really) Garlic legend maintains that garlic is a stimulant which gives strength and protection. Modern research has begun to identify the ingredients in garlic which help prevent disease.


1clove garlic per person
1-2 slices lemon

Chop garlic and scoop into a cup. Squeeze lemon juice into the garlic. Add 1-2 tablespoons of water.

Important: Swirl cup to acheive a circling motion and drink in one gulp. Enjoy!

[swtness]

Garlic Jelly
Canning Recipe


1/4 cup peeled garlic cloves
2 cups white vinegar (labeled 5% acidity)
5 cups sugar
1 3- ounce pouch liquid pectin

In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In 6 to 8 quart saucepan, combine garlic mixture, remaining 1-1/2 cups vinegar and sugar. Over high heat, bring mixture to a boil, stirring constantly. Quickly add pectin, return to a boil and boil hard for 1 minute, stirring constantly. Remove from heat. Immediately fill five, sterilized half pint jars with jelly, leaving 1/4 inch head space. Wipe jars tops and threads clean. Place hot lids on jars and apply screw bands firmly. Process in boiling water canner for 5 minutes.

Jelly can be used as a condiment. Add it to meat marinades, or brush on roasts or poultry while cooking. Great with crackers and cream cheese.

[swtness]

Traci's Garli Garni Party Mix


1cup 100% pure olive oil
2 tsp. Garli Garni seasoning
1 pkg. Original Ranch House Dressing Mix- Parmesan Caesar
Mix well and add:

1 box Wheat Thins crackers
1 box Ritz crackers
1 box cheese crackers or Chex cereal


Mix well. Let stand covered overnight. Serve and Enjoy!

[swtness]

Larry's Garlic Chipotle BBQ Sauce Extraordinaire


8-12 garlic cloves, minced or grated fine
3-4 Chipotle chilis in sauce*
1/2 fresh lime (juiced and pulped)
3 Tbsp good quality mustard
2 Tbsp honey
1 Tbsp Hoisin Sauce**
1 tsp ginger root (grated really fine)
1 tsp Extra Virgin olive oil



* available in canned food or Mexican sections in most markets.
**available in Asian sections of most markets

Put all ingredients in a mixing bowl or food processor and blend until fully incoprporated.Store mixture in sealed container in refrigerator. Great on the grill on pork, beef, chicken

[swtness]

Pickled Garlic Scapes
Thoroughly clean a half-litre preserving jar.

1 cup honey
1 cup white wine vinegar
1 1/2 cups garlic scapes (or more as needed).

Trim scapes, and cut into lengths of about 5 cm (2 inches). Pack into the preserving jar.

In a small pan, boil honey and vinegar together until honey is dissolved. Pour over the scapes in the jar.

Allow to cool for five minutes, and then cover the jar with the lid, and screw down the sealing ring.

Refrigerate for two or three days before using to allow the flavours to infuse.

Note that this method does not sterilise the jar, so the scapes should be used as pickles within a month or two.

[salywayn]

Gingered Garlic Shrimp
Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish.

¾ teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons olive or vegetable oil
2 plum tomatoes, diced
¾ cup chicken broth
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1½ teaspoons cornstarch
1 tablespoon cold water
½ pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta

1. In a large skillet, saute ginger and garlic in butter and oil for 2-3 minutes or until tender. Stir in the tomatoes, broth, 1½ teaspoons parsley and 1½ teaspoons basil.

2. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink.

4. Add the pasta and remaining parsley and basil; toss to coat.
Yield: 2 servings.

[salywayn]

Simple Shrimp Scampi

This recipe delivers juicy, tender shrimp scampi and takes only 10 minutes to prepare. Serve the scampi with plenty of bread to soak up the garlicky juices.
Serves 4 to 6

2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined, if desired
3 tablespoons unsalted butter
4 medium garlic cloves, minced or pressed through garlic press
2 tablespoons juice from 1 lemon
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Pinch cayenne
Salt and ground black pepper

1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

[salywayn]

Ham and Garlic Pork Rolls

 4 ounces Serrano ham, thinly sliced
 8 pork cutlets, pounded thin in rectangles
 3 tablespoons minced garlic
 3 tablespoons minced parsley
 2 large eggs
 1 tablespoon water
 1 cup fine dried bread crumbs
 Olive oil, for frying
 1 tablespoon Creole Seasoning, recipe follows
 Finely grated Manchego cheese, garnish
 Whiskey Butter Sauce, recipe follows

1. Lay the ham on top of the pounded cutlets.

2. In a small bowl, combine the garlic and parsley. In a shallow bowl, combine the eggs and water, beating to make an egg wash. In another shallow bowl, combine the bread crumbs and Creole Seasoning.

3. In a large saute pan, heat enough oil to come ½-inch up the sides of the pan.

4. Sprinkle the cutlets with the garlic-parsley mixture and roll each one up tightly. Secure with a toothpick. One at a time, dip the cutlets in the egg wash, then in the crumbs to coat.

5. Add in batches to the hot oil and cook, turning, until golden brown on all sides.

6. Remove and drain on paper towels. Lightly season with Creole Seasoning and sprinkle with cheese. Serve immediately with Whiskey Butter Sauce.

Whiskey Butter Sauce

1 teaspoon minced garlic
2 teaspoons finely chopped shallots
1 cup whiskey
1 cup cold butter, cut into pieces

1. In a sauce pan, add garlic, shallots, and whiskey. Carefully place over the flame and cook until reduced by ¾. Allow the flames to die down.

2. Remove the pan from the heat, and start whisking in the butter, piece by piece. Return the pan to the heat every so often to heat the mixture slightly. Continue until all of the butter is added and the mixture is emulsified.

Creole Seasoning

2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about ⅔ cup

[salywayn]

Pork Pinwheels with Roasted-Garlic Mayonnaise

3 leeks, thinly sliced (1 cup)
1 tablespoon olive oil
1 cup snipped parsley
2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
¼ cup grated Parmesan or Romano cheese
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil or cooking oil
¼ cup chopped walnuts
2 12-ounce pork tenderloins
1 medium head garlic
2 teaspoons olive oil
½ cup light mayonnaise or salad dressing
Milk (optional)

1. In a medium skillet cook leeks in the 1 tablespoon olive oil until tender; remove from heat.

2. In a blender container or food processor bowl combine parsley, thyme, Parmesan or Romano cheese, salt, and pepper. Cover and blend or process with several on-off turns until finely chopped. With the machine running, gradually add the 3 tablespoons oil; blend or process to the consistency of soft butter. Add leeks and nuts; process with several off-on turns until coarsely chopped. Set aside.

3. Remove fat and paper-thin membrane from surface of tenderloins. Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side. Cover one tenderloin with clear plastic wrap. Using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12x8-inch rectangle. Remove wrap; repeat with the remaining tenderloin.

4. Sprinkle tenderloins lightly with additional salt and pepper. Spread half the parsley mixture evenly over each tenderloin to within 1 inch of edges. Roll up each tenderloin from a short side. Tie rolls with string, if necessary. Insert a meat thermometer in center of one tenderloin. Place meat, seam side down, on a rack in a shallow roasting pan.

5. Roast, uncovered, in a 325ºF oven for 45 to 60 minutes or until thermometer registers 160ºF. Cool about 30 minutes at room temperature. Remove string; cut into slices about 1/2 inch thick. Cover and chill.

6. Meanwhile, for Roasted-Garlic Mayonnaise, peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish; drizzle with 2 teaspoons olive oil. Cover and bake in a 325ºF oven for 45 to 60 minutes or until cloves are very soft. Cool slightly. Press to remove garlic "paste" from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and mayonnaise or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill in refrigerator at least 3 hours. Serve with Pork Slices.
Makes about 32 slices.