The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Chili, Fish Sauce, Garlic, Lemongrass, Oyster Sauce, Razor Clam, Shallot, Sugar, Vietnamese Coriander
Description:
Experience the sensational symphony of the sea with these Vietnamese garlic butter razor clams! Fresh razor clams are perfectly pan-fried with an abundance of fragrant garlic, creating a truly irresistible dish that's bursting with the authentic taste of Vietnam and a glorious garlic kick.
Belizean Garlic-Kissed Stew Chicken: A Taste of the Caribbean Sun!
Ingredients:
Instructions:
1. **Marinate the Chicken
** In a large bowl, rub the chicken pieces with minced garlic, recado rojo, soy sauce, thyme, cumin, salt, and black pepper. If using browning sauce, add it now. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
2. **Sear the Chicken
** Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces in batches until nicely browned on all sides. Remove the chicken and set aside.
3. **Sauté Aromatics
** In the same pot, add a little more oil if needed. Sauté the chopped onion, green bell pepper, and tomato until softened, about 5-7 minutes.
4. **Deglaze and Simmer
** Return the browned chicken to the pot. Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender and cooked through. Taste and adjust seasoning as needed.
5. **Prepare Rice and Beans
** While the chicken stews, prepare the rice and beans. In a separate pot, sauté the finely chopped onion and minced garlic in a little oil until translucent. Add the rinsed kidney beans, coconut milk, water, and whole scotch bonnet pepper (if using). Bring to a boil, then stir in the rice. Reduce heat to low, cover, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork. Remove the scotch bonnet pepper before serving.
6. **Fry Plantains
** Peel the ripe plantains and slice them diagonally into ½-inch thick pieces. Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the plantain slices in batches until golden brown and caramelized on both sides. Remove and drain on paper towels.
7. **Serve
** Serve the Belizean garlic-kissed stew chicken hot with the rice and beans and fried plantains.
Experience the vibrant flavors of Belize with this soulful garlic-kissed stew chicken. Infused with aromatic spices and a rich, savory gravy, it's a comforting main course that captures the warmth of Caribbean cooking, perfect for a cozy family meal.
Baked Ricotta with Golden Garlic & Herbs
Ingredients:
Instructions:
1. Preheat Your Oven To 375
Preheat your oven to 375°F (190°C.)
2. Combine The Thinly Sliced Or Minced Garlic With 1
In a small bowl, combine the thinly sliced or minced garlic with 1 tablespoon of olive oil, oregano, basil, and red pepper flakes (if using). Season lightly with salt and black pepper.
3. Lightly Grease A Small Baking Dish
Lightly grease a small baking dish (about 6-inch or individual ramekins) with the remaining 1 tablespoon of olive oil.
4. Gently Spread The Drained Ricotta Cheese Evenly
Gently spread the drained ricotta cheese evenly into the prepared baking dish.
5. Spoon The Garlic And Herb Mixture Over The Top
Spoon the garlic and herb mixture over the top of the ricotta, ensuring even distribution.
6. Step
Bake for 20-25 minutes, or until the ricotta is set, lightly golden at the edges, and the garlic is fragrant and tender.
7. Remove From The Oven And Let It Cool Slightly
Remove from the oven and let it cool slightly before serving.
8. Serve Warm Directly From The Baking Dish
Serve warm directly from the baking dish, accompanied by plenty of crusty bread or crostini for dipping.
Discover a surprisingly simple yet exquisite Italian appetizer, where creamy ricotta is baked to golden perfection with fragrant, sweet garlic and a medley of fresh herbs. This delightful dish promises a rich, aromatic experience that highlights the wonderful versatility of garlic. Perfect for sharing or a decadent treat!
Savory Vietnamese Garlic Butter Shrimp with Crispy Shallots
Ingredients:
Instructions:
1. Prepare the Shrimp
Pat the peeled and deveined shrimp dry with paper towels. This helps them brown nicely. Set aside.
2. Fry the Shallots
Heat the cooking oil in a large skillet or wok over medium-high heat. Add the thinly sliced shallots and fry, stirring occasionally, until golden brown and crispy. This usually takes about 3-5 minutes. Be careful not to burn them. Remove the crispy shallots with a slotted spoon and place them on a paper towel-lined plate to drain. Reserve the shallot-infused oil.
3. Cook the Shrimp
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
4. Season and Finish
Add the shrimp to the skillet. Cook for 1-2 minutes per side, or until they turn pink and opaque. Add the fish sauce, sugar, and black pepper. Toss everything together to coat the shrimp evenly with the sauce. Cook for another minute, allowing the sauce to thicken slightly and cling to the shrimp.
5. Serve
Transfer the shrimp to a serving dish. Garnish generously with the crispy fried shallots and chopped green onions. Serve immediately, optionally with fresh chili slices for an extra kick, and steamed rice.
Dive into the vibrant flavors of Vietnam with these irresistibly garlicky butter shrimp, elevated by crispy fried shallots. This quick and easy main course offers a delightful symphony of savory, sweet, and umami, making it a perfect choice for any garlic enthusiast.
Zesty Tuscan Agliata: A Garlic Lover’s Dream Sauce
Ingredients:
Condiment, Garlic, Italian, Pungent, Sauce, Side Dish, Spread, Starter, Traditional, Tuscan, Vegetarian
Instructions:
1. Prepare the Garlic
Peel the garlic cloves. If you prefer a milder sauce, you can blanch the garlic cloves in boiling water for a minute or two, then drain them.
2. Soak the Bread
In a small bowl, soak the stale bread slices in 1-2 tablespoons of red wine vinegar until softened, about 2-3 minutes. Squeeze out any excess liquid.
3. Combine Ingredients
In a mortar and pestle (for the most authentic texture) or a food processor, add the peeled garlic cloves and salt.
4. Make the Paste
If using a mortar and pestle, pound the garlic and salt until a smooth paste forms. If using a food processor, pulse until finely minced. Add the soaked bread and continue to pound/pulse until well combined.
5. Emulsify with Oil
Slowly drizzle in the extra virgin olive oil while continuously pounding or blending. Continue until the sauce emulsifies and achieves a creamy, smooth consistency. Add more vinegar if needed to reach desired tanginess and consistency.
6. Season and Serve
Taste and adjust salt and pepper if necessary. The sauce should be pungent, tangy, and rich. Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days. It pairs wonderfully with grilled fish, roasted vegetables, or simply spread on toasted bread.
A vibrant and pungent garlic sauce from the heart of Tuscany, Agliata is a timeless Italian condiment that elevates any dish. Perfect for slathering on crusty bread, drizzling over roasted vegetables, or as a punchy accompaniment to grilled meats and fish.
Tuscan Garlic-Rosemary Roasted Chicken
Ingredients:
Instructions:
1. Prepare the Chicken
Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper on all sides.
2. Combine Ingredients
In a large roasting pan or oven-safe dish, arrange the chicken pieces. Scatter the peeled garlic cloves and fresh rosemary sprigs around and over the chicken. If using potatoes, add them to the pan now.
3. Add Liquids and Oil
Pour the white wine and olive oil over the chicken and vegetables. Toss everything gently to ensure the chicken, garlic, rosemary, and potatoes are well coated.
4. Roast
Preheat your oven to 400°F (200°C). Roast for 45-50 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Halfway through cooking, you can flip the chicken pieces and potatoes to ensure even browning.
5. Rest and Serve
Once cooked, remove the roasting pan from the oven. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Serve hot, spooning the pan juices over the chicken and potatoes.
A rustic and intensely flavorful Tuscan chicken dish, where succulent pieces are slow-roasted with generous amounts of garlic and aromatic rosemary, infusing every bite with a delightful garlicky essence. Perfect for garlic lovers seeking a hearty Italian classic.
Rustic Piedmontese Garlic Infusion: A Rich and Zesty Condiment
Ingredients:
Instructions:
1. Begin by preparing the garlic
Roughly chop the peeled garlic cloves. In a small bowl, soak the stale bread slices in milk (or water) until softened, then squeeze out any excess liquid.
2. Combine The Soaked Bread And Chopped Garlic
Combine the soaked bread and chopped garlic in a food processor or blender.
3. Process
Process until a smooth paste forms.
4. Slowly Drizzle In The Extra Virgin Olive Oil
Slowly drizzle in the extra virgin olive oil while the processor is running, until the mixture emulsifies and thickens to a creamy consistency.
5. Add The White Wine Vinegar And Finely Chopped Parsley
Add the white wine vinegar and finely chopped parsley, and pulse a few more times to combine.
6. Season With Salt To Taste
Season with salt to taste, adjusting the vinegar if a tangier flavor is desired.
7. Let The Sauce Rest For At Least 30 Minutes
For best flavor, let the sauce rest for at least 30 minutes before serving, allowing the flavors to meld.
8. This Sauce Can Be Stored In An Airtight Container
This sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
Dive into the robust flavors of Piedmont with this traditional, garlicky condiment. Perfect for enlivening boiled meats, roasted vegetables, or simply spreading on crusty bread, this versatile sauce is a true celebration of the humble yet powerful garlic clove.
