The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Chili, Fish Sauce, Garlic, Oil, Pork Belly, Sugar
Description:
Discover a classic Vietnamese delight with this caramelized pork belly, where tender meat meets a sticky, savory-sweet glaze. Infused with rich garlic and subtle spice, it's a comforting and incredibly flavorful dish, a true testament to the versatility of garlic in Asian cuisine.
Bagna Càuda: Piedmont’s Melted Garlic & Anchovy Elixir
Ingredients:
Instructions:
1. Prepare the Garlic
In a small heavy-bottomed saucepan, combine the thinly sliced garlic and half of the olive oil. Place over very low heat.
2. Cook the Garlic
Gently simmer the garlic, stirring occasionally, for about 20-30 minutes, or until it is very tender and translucent but not browned. It should almost melt into the oil. This slow cooking removes the harshness from the garlic.
3. Add Anchovies
Add the rinsed and dried anchovy fillets to the saucepan. Continue to cook over low heat, stirring and mashing the anchovies with a wooden spoon until they have completely dissolved into the oil, forming a smooth paste. This should take another 10-15 minutes.
4. Finish the Sauce
Stir in the remaining olive oil. If using, slowly whisk in the milk to achieve a slightly creamier consistency. Continue to cook for another 5-10 minutes, ensuring the sauce is well combined and heated through. Do not let it boil.
5. Serve
Transfer the warm Bagna Càuda to a fondue pot or a heat-resistant serving dish with a small warmer underneath to keep it hot. Arrange the assorted raw and cooked vegetables, along with slices of crusty bread or polenta, around the dip. Serve immediately, encouraging guests to dip their chosen accompaniments into the aromatic, garlicky sauce.
Dive into the rich, pungent embrace of Bagna Càuda, a traditional Italian hot dip from Piedmont. This garlicky masterpiece, infused with anchovies and olive oil, is a communal delight perfect for sharing, bringing warm, aromatic garlic notes to your table.
Vietnamese Garlicky Caramelized Pork (Thịt Kho Tiêu)
Ingredients:
Instructions:
1. Marinate the Pork
In a bowl, combine the cut pork with minced garlic, sliced shallots, sliced chilies, fish sauce, sugar, and black pepper. Mix well to ensure all the pork is coated. Let it marinate for at least 30 minutes, or ideally 1-2 hours in the refrigerator for deeper flavor.
2. Caramelize the Sugar
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add an additional tablespoon of sugar to the hot oil. Cook, stirring constantly, until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
3. Brown the Pork
Immediately add the marinated pork to the caramel. Stir quickly to coat the pork evenly with the caramel. Cook for 5-7 minutes, stirring occasionally, until the pork is nicely browned on all sides.
4. Braise the Pork
Pour in the coconut water. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it braise for 45-60 minutes, or until the pork is tender and the sauce has thickened and reduced to a rich, glossy consistency. If adding hard-boiled eggs, add them during the last 15-20 minutes of cooking so they absorb the flavors.
5. Serve
Taste and adjust seasoning if needed. Serve the caramelized pork and eggs hot with steamed jasmine rice. Garnish with a sprinkle of fresh black pepper and additional sliced chilies if desired.
Dive into the heart of Vietnamese comfort food with this incredibly rich and savory garlic-infused caramelized pork. This dish perfectly balances sweet, salty, and umami flavors, making it a beloved staple that truly showcases the magic of garlic in Asian cuisine.
A Peruvian Forest Floor Fiesta: Sizzling Garlic & Chile Mushrooms (Champiñones al Ajillo)
Ingredients:
Instructions:
1. Heat The Olive Oil In A Large Skillet
Heat the olive oil in a large skillet or pan over medium-high heat.
2. Add The Minced Garlic And Sauté For About 30-40
Add the minced garlic and sauté for about 30-40 seconds until fragrant, being careful not to let it burn.
3. Add The Ají Amarillo Paste
Add the ají amarillo paste and cook for another minute until it is well integrated with the oil.
4. Add The Mushrooms To The Pan
Turn up the heat, add the mushrooms to the pan, and cook, stirring occasionally, for 5-7 minutes until they have released their water and started to brown nicely.
5. Pour In The Pisco Or White Wine To Deglaze
Pour in the pisco or white wine to deglaze the pan, scraping up any browned bits from the bottom, and let the alcohol evaporate for about a minute.
6. Remove The Pan From The Heat
Remove the pan from the heat and stir in the lime juice and fresh parsley.
7. Season Generously With Salt And Pepper To Your Taste
Season generously with salt and pepper to your taste.
8. Serve Immediately With Slices Of Crusty Bread To Soak
Serve immediately with slices of crusty bread to soak up all the delicious, garlicky sauce.
Discover a vibrant starter from Peru that garlic lovers will adore. This quick and easy one-pan dish features earthy mushrooms sautéed in a generous amount of garlic, a hint of spicy ají amarillo, and a splash of pisco for a uniquely Peruvian kick. It's a simple, elegant, and flavor-packed way to celebrate the magic of garlic.
Aromatic Revelation: Italian 40-Clove Garlic Chicken
Ingredients:
Instructions:
1. Blanch the Garlic
First, separate the garlic cloves and drop them into a pot of boiling water for 60 seconds. Drain and peel them. This step mellows the garlic’s pungency.
2. Sear the Chicken
Pat the chicken pieces dry and season them generously with salt and pepper. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the chicken on all sides, about 3-5 minutes per side. Set the browned chicken aside on a plate.
3. Sauté the Aromatics
Lower the heat to medium, add the peeled garlic cloves to the pot, and cook for 5-10 minutes, stirring often, until they are lightly browned.
4. Deglaze and Simmer
Pour in 2 tablespoons of the Cognac and the white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil. Return the chicken pieces and any accumulated juices to the pot. Sprinkle with fresh thyme. Cover the pot, reduce the heat to low, and let it simmer for about 45-50 minutes, or until the chicken is cooked through and tender.
5. Finish the Sauce
Transfer the cooked chicken to a serving platter. In a small bowl, whisk the flour with a few tablespoons of the cooking liquid until smooth. Stir this mixture back into the pot to thicken the sauce. Add the remaining Cognac and the cream, and let it bubble for a few minutes. Season with salt and pepper to taste.
6. Serve
Pour the creamy garlic sauce over the chicken. The tender, sweet garlic cloves can be spread on toasted bread. Serve immediately.
Discover a classic Italian dish that turns garlic into a sweet, creamy delight. This one-pan wonder braises chicken until perfectly tender in a rich, aromatic sauce made from white wine, herbs, and an entire chorus of garlic cloves. It's a showstopper for guests and a comforting meal any night of the week.
Mexico’s Earthy Delight: Sizzling Garlic & Guajillo Mushrooms (Hongos al Ajillo)
Ingredients:
Garlic, Gluten-Free, Mexican, Mushroom, One-Pan, Quick, Rustic, Side Dish, Spicy, Starter, Vegan, Vegetarian
Instructions:
1. Prep the Chiles and Garlic
Start by preparing your dried guajillo chilies. Remove the stems and seeds, and then use scissors or a sharp knife to slice them into thin rings. Peel and thinly slice the garlic cloves.
2. Sauté the Aromatics
Heat the olive oil in a large skillet or frying pan over medium heat. Add the sliced garlic and cook for about a minute until fragrant and lightly golden, being careful not to burn it.
3. Toast the Chiles
Add the guajillo chile rings to the pan and fry for just 30-60 seconds. The chiles should become fragrant but not dark, as they can turn bitter if burned.
4. Cook the Mushrooms
Immediately add the cleaned mushrooms to the pan. Stir everything together to coat the mushrooms in the garlic and chili oil. Increase the heat to medium-high and cook for 7-10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
5. Finishing Touches
Once the mushrooms are tender and slightly caramelized, season generously with salt. Squeeze the juice of one lime over the top and stir in the fresh chopped parsley or epazote, if using.
6. Serve
Give it one final stir and serve immediately. These mushrooms are fantastic on their own, as a filling for tacos, or served on top of toasted bread.
Discover a classic taste of Mexico with this incredibly simple and delicious starter. Perfect for garlic lovers, these sizzling mushrooms sautéed with guajillo chilies and a generous amount of garlic offer a smoky, savory, and mildly spicy kick. Serve them as a tapa, a side dish, or piled high on a crispy tostada for an authentic and satisfying bite.
The Secret Sauce of Lima’s Chicken Joints: Aji de Pollería
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat a splash of oil in a skillet over medium heat. Add the chopped onion, garlic cloves, and the de-seeded and roughly chopped ají amarillo peppers. Sauté for about 5 minutes, until the vegetables soften and become fragrant. Let it Cool: Remove the skillet from the heat and let the mixture cool down for a few minutes before blending.
2. Blend the Sauce
Transfer the sautéed vegetable mixture to a blender. Add the huacatay leaves, dried oregano, evaporated milk, and a splash of white vinegar. Blend on high speed until you have a smooth base.
3. Emulsify
With the blender still running on a low setting, slowly pour in the vegetable oil in a thin, steady stream. Continue adding oil until the sauce thickens and reaches a creamy, mayonnaise-like consistency. Season and Serve: Season generously with salt and pepper to taste. Blend one last time to fully incorporate. Your Ají de Pollería is now ready to be served! It's the classic accompaniment for Pollo a la Brasa (Peruvian Roasted Chicken), but it's also delicious with French fries, grilled meats, or as a general-purpose spicy dip. It can be stored in an airtight container in the refrigerator for up to 5 days.
Straight from the heart of Peru's famous 'pollerías,' this is the ultimate creamy and spicy garlic sauce. This no-cook recipe for Ají de Pollería is the essential, vibrant green condiment for everything from roasted chicken to fries.
