The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Black Pepper, Flour, Garlic, Ginger, Green Onion, Lemon, Mackerel, Sake, Salt, Soy Sauce, Vegetable Oil
Description:
Experience a tantalizing fusion of crispiness and rich umami with this Japanese garlic mackerel recipe. Perfectly pan-fried, this dish highlights the aromatic punch of garlic, making it a delicious and quick main course for any garlic lover.
Fiery Rajasthani Garlic Chutney: A Punchy Condiment
Ingredients:
Instructions:
1. Soak The Dried Red Chilies In Warm Water
Soak the dried red chilies in warm water for about 20-30 minutes, or until softened. Drain them completely. (Alternatively, if you prefer a very dry chutney and have a powerful grinder, you can skip soaking and dry roast them lightly before grinding.)
2. Combine The Softened Red Chilies
In a dry grinder or a mortar and pestle, combine the softened red chilies, peeled garlic cloves, cumin seeds, asafoetida, and salt.
3. Add 1-2 Tablespoons Of Water
Grind everything to a coarse or fine paste, according to your preference. If the mixture is too dry to grind, add 1-2 tablespoons of water, a little at a time, until you reach the desired consistency. Avoid adding too much water, as this is typically a dry or thick chutney.
4. Taste And Adjust Salt Or Chilies
Taste and adjust salt or chilies if needed.
5. Transfer The Chutney To An Airtight Container
It can be stored in the refrigerator for up to a week. For longer storage, freeze it.
Discover a vibrant, intensely garlicky and spicy dry chutney from the heart of Rajasthan, India. This potent condiment, bursting with bold flavors, is the perfect fiery companion for any meal, showcasing garlic in its most powerful form.
Vibrant Italian Salsa Verde: A Garlic Lover’s Green Dream
Ingredients:
Instructions:
1. Prepare the Herbs and Aromatics
Wash the parsley thoroughly, pat it dry, and remove any thick stems. Roughly chop the parsley, garlic cloves, capers, and anchovy fillets.
2. Combine Ingredients
In a food processor or blender, combine the chopped parsley, garlic, capers, anchovy fillets (if using), the soaked and squeezed bread, and Dijon mustard.
3. Blend to a Paste
Pulse the mixture a few times until roughly chopped. With the motor running, slowly drizzle in the extra virgin olive oil until a smooth, vibrant green sauce forms. The consistency should be thick but pourable.
4. Season and Adjust
Taste the salsa verde and season with salt and freshly ground black pepper as needed. If it’s too thick, add a little more olive oil or a tiny splash of water. If you prefer a tangier sauce, add a few more drops of red wine vinegar.
5. Serve or Store
Transfer the Salsa Verde to a serving bowl. It can be served immediately or stored in an airtight container in the refrigerator for up to 3-4 days. For best flavor, bring it to room temperature before serving.
Unleash the vibrant flavors of Italy with this traditional, garlicky Salsa Verde. A lively green sauce bursting with fresh herbs and a delightful kick, perfect for elevating any dish. A must-try for those who adore the aromatic punch of garlic!
Roman Rhapsody: Garlicky Tripe Stew
Ingredients:
Instructions:
1. Prepare the Tripe
If using raw tripe, thoroughly clean it and boil it in salted water for at least 3-4 hours, or until very tender. Drain and cut into 1-inch (2.5 cm) strips. If using pre-cooked tripe, rinse it well and proceed to the next step.
2. Sauté Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the thinly sliced garlic and red pepper flakes (if using), and cook for another 2 minutes until fragrant, being careful not to burn the garlic.
3. Deglaze and Simmer
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol evaporates.
4. Add Tomatoes and Tripe
Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Add the prepared tripe, salt, and black pepper.
5. Cook the Stew
Reduce the heat to low, cover the pot, and let the stew simmer for at least 1.5 to 2 hours, or longer, allowing the flavors to meld and the tripe to become incredibly tender. Stir occasionally to prevent sticking.
6. Finish and Serve
About 10 minutes before serving, stir in the fresh chopped mint and grated Pecorino Romano cheese. Cook uncovered for a few more minutes until the cheese is melted and the sauce has thickened slightly. Taste and adjust seasoning as needed.
7. Enjoy
Serve hot, garnished with extra Pecorino Romano cheese and plenty of crusty bread for dipping into the rich, garlicky sauce.
A true Roman classic, this hearty and savory tripe stew is packed with the delightful warmth of garlic, fresh mint, and zesty Pecorino cheese. It's a surprisingly comforting and intensely flavorful dish that showcases garlic's versatility in traditional Italian cooking.
Japanese Garlic Oil Wonder: The Secret Umami Kick!
Ingredients:
Instructions:
1. Prepare the Garlic
Peel and thinly slice all the garlic cloves. Aim for consistent thickness so they cook evenly and don’t burn.
2. Infuse the Oil
In a small saucepan, combine the neutral oil and the thinly sliced garlic. Place the saucepan over very low heat. The goal is to gently confit the garlic, not deep-fry it. You should see tiny bubbles around the garlic, but it should not be aggressively sizzling.
3. Cook Slowly
Cook the garlic slowly, stirring occasionally, for about 15-20 minutes, or until the garlic turns a light golden brown and becomes crispy. Be very careful not to let it burn, as burnt garlic will make the oil bitter. If it starts to brown too quickly, remove it from the heat for a moment and lower the temperature further.
4. Cool and Strain
Once the garlic is golden and crispy, remove the saucepan from the heat. Carefully strain the oil into a heatproof jar or bottle, separating the crispy garlic bits from the oil. You can use a fine-mesh sieve or a cheesecloth-lined colander. Allow the oil to cool completely before covering.
5. Add Optional Flavor (if using)
Once the oil has cooled, you can stir in the sesame oil and red pepper flakes (if using) for extra depth and aroma.
6. Store
Store the garlic oil in an airtight container in the refrigerator for up to 2-3 weeks. The crispy garlic bits can be stored separately in an airtight container and used as a crunchy topping for dishes.
Unlock the deep, aromatic secrets of Japanese cuisine with this versatile garlic oil. A true umami bomb, it's perfect for drizzling over ramen, stir-fries, or grilled meats, elevating any dish with its potent garlic punch. Discover the magic of garlicky goodness!
Flavorful Garlic Butter Razor Clams (Ốc Móng Tay Xào Bơ Tỏi)
Ingredients:
Instructions:
1. Clean the Razor Clams
Gently scrub the razor clams under cold running water. Discard any clams that are open and do not close when tapped. To purge sand, soak the clams in a large bowl of salted water for at least 30 minutes, or up to 2 hours, changing the water once or twice. Drain well.
2. Prepare the Aromatics
Mince the garlic, finely chop the shallots, thinly slice the chilies, and finely mince the white part of the lemongrass.
3. Sauté the Aromatics
Heat the cooking oil in a large wok or deep skillet over medium-high heat. Add the minced garlic, chopped shallots, sliced chilies, and minced lemongrass. Sauté for 1-2 minutes until fragrant and the garlic is lightly golden, being careful not to burn the garlic.
4. Cook the Clams
Add the cleaned razor clams to the wok. Immediately add the butter, fish sauce, oyster sauce, and sugar. Toss everything together well.
5. Stir-Fry and Finish
Continue to stir-fry for 3-5 minutes, or until the razor clams have opened and cooked through. Be careful not to overcook, as they can become tough. Discard any clams that do not open.
6. Serve
Stir in the chopped Vietnamese coriander just before serving. Transfer the garlic butter razor clams to a serving dish. Serve immediately with plenty of crusty bread to soak up the delicious garlicky sauce.
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.
