The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Ají Amarillo Paste, Ají Panca Paste, Black Pepper, Carrot, Celery, Cumin, Garlic, Onions, Oranges, Oregano, Pisco, Salt, Soy Sauce, Turkey, Vegetable Oil, Vinegar
Description:
A truly magnificent bird, bathed in a potent garlic marinade and roasted to juicy perfection.
From Lima’s Coast: Garlicky Baked Scallops with Parmesan (Conchitas a la Parmesana)
Ingredients:
Instructions:
1. Prepare the Scallops
Preheat your broiler or set the oven to 400°F (200°C). Thoroughly clean the scallops and their shells under cold running water. Pat the scallops dry and place one back into each half shell, arranging them on a baking sheet.
2. Make the Garlic Butter
In a small bowl, mix the melted butter with the minced garlic.
3. Assemble the Dish
Brush or spoon the garlic butter mixture over each scallop. Add a few drops of lime juice and, if using, a splash of Pisco or white wine over each one. Season lightly with salt and pepper.
4. Add the Cheese
Generously sprinkle the grated Parmesan cheese over each scallop, ensuring it's well-covered.
5. Broil to Perfection
Place the baking sheet under the broiler or in the preheated oven. Cook for 7-10 minutes, or until the cheese is melted, bubbling, and has turned a beautiful golden brown. Keep a close eye on them to prevent burning.
6. Serve Immediately
Carefully remove the scallops from the oven. Garnish with a sprinkle of fresh cilantro or parsley and serve immediately with lime wedges on the side for squeezing over.
A taste of the Peruvian seaside; buttery, garlicky, and gone in sixty seconds.
From the Fields of Ica: Peru’s Creamy Garlic & Lima Bean Stew (Guiso de Pallares)
Ingredients:
Instructions:
1. Prepare the Beans
If using dried beans, drain the soaking water and rinse them well. Place them in a pot with fresh water, bring to a boil, and cook for about 45-60 minutes or until tender. Drain and set aside. If using frozen or jarred beans, simply rinse and drain them.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base
Stir in the ají panca paste, diced tomato, paprika, and oregano. Cook for about 5-6 minutes, stirring occasionally, until the tomato has broken down and the mixture becomes a fragrant, deep-red paste.
4. Simmer the Stew
Add the cooked lima beans, vegetable broth, and the bay leaf to the pot. Season with salt and pepper to your liking. Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes for the flavors to meld together. The stew should be creamy, and the beans should be very tender but not falling apart.
5. Finish and Serve
Remove the bay leaf and stir in the fresh chopped parsley. Serve hot in bowls, traditionally accompanied by a generous portion of white rice.
Discover a comforting classic from the Peruvian kitchen, where humble lima beans are transformed into a rich, flavorful stew. This one-pot wonder gets its soulful depth from a classic aderezo base of onion, plenty of garlic, and a touch of smoky ají panca chili paste. It's a nutritious, hearty, and authentically Peruvian dish perfect for any day of the week.
Romania’s Famous Garlicky Grilled Sausages: Mititei (Mici)
Ingredients:
Instructions:
1. Prepare the Meat Mixture
In a large bowl, combine the ground beef, pork, and lamb. Add the minced garlic, summer savory (or thyme), paprika, allspice, pepper, coriander, and salt. Mix thoroughly with your hands for about 5-10 minutes until the mixture becomes tacky and well-combined.
2. Add Liquid
Dissolve the baking soda in the cold beef broth or water. Gradually pour the liquid into the meat mixture while continuing to mix. Ensure the liquid is fully absorbed and the paste is uniform.
3. Rest for Flavor
Cover the bowl and refrigerate for at least 6 hours, but preferably overnight. This step is crucial for the flavors to meld and for the baking soda to tenderize the meat.
4. Shape the Mititei
The next day, wet your hands with water to prevent sticking. Take portions of the meat mixture and roll them into cylindrical shapes, about 3-4 inches long and 1-1.5 inches thick. Place the formed sausages on a tray.
5. Grill to Perfection
Preheat your grill to a high heat; a charcoal grill is recommended for the most authentic flavor. Grill the mititei for about 3-4 minutes on each side, turning them to ensure they cook evenly. They should be browned and juicy.
6. Serve
Serve the mititei hot off the grill with a side of mustard and fresh bread for a true Romanian experience.
Discover Mititei, or 'Mici,' Romania's beloved garlic-infused, skinless sausages. A smoky, savory blend of minced meats and spices, these grilled bites are a staple at any Romanian barbecue, packed with enough garlic to make them truly unforgettable.
From the Slovak Hearth: Hearty Potato & Garlic Porridge (Zemiaková Fučka)
Ingredients:
Instructions:
1. Cook the Potatoes
Place the peeled and cubed potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are very soft and starting to fall apart.
2. Prepare the Topping
While the potatoes are cooking, heat the lard or oil in a frying pan over medium heat. Add the diced bacon and cook until crispy. Remove the bacon bits with a slotted spoon and set aside. In the same pan, fry the chopped onion in the bacon fat until golden brown. Add the minced garlic and fry for another minute until fragrant. Remove from heat.
3. Make the Fučka
Once the potatoes are cooked, do not drain all the water. Pour off about half, leaving the potatoes partially submerged. Using a potato masher, begin to crush the potatoes directly in the pot with the remaining water.
4. Add the Flour
Sprinkle the flour over the mashed potatoes and continue to mash and stir vigorously over low heat. The mixture will thicken into a dense, sticky porridge. Keep stirring and cooking for a few minutes until the raw flour taste is gone and the mixture is smooth. The name "Fučka" comes from the "puffing" sound it makes as steam escapes.
5. Combine and Serve
Stir most of the crispy bacon, onion, and garlic mixture into the potato fučka, reserving some for garnish. Season generously with salt and black pepper to taste.
6. Garnish and Enjoy
Serve the fučka hot in bowls, topped with the remaining bacon, onion, and garlic. It's traditionally enjoyed with a side of sour cream, kefir, or pickled vegetables like sauerkraut.
Discover "Fučka," a humble yet deeply satisfying potato porridge from the heart of Slovakia. This isn't your average mashed potato; it's a rustic, hearty dish cooked with flour right in the pot, creating a unique, dense texture. Laced with plenty of garlic and topped with crispy bacon, this is the ultimate garlic-infused comfort food, perfect as a standalone meal or a hearty side.
Golden Garlic Clams: A Vietnamese Delight
Ingredients:
Instructions:
1. Prepare the Clams
Soak the clams in a bowl of cold water for at least 30 minutes (or up to a few hours) with a tablespoon of salt to encourage them to expel any sand. Drain and rinse thoroughly under cold water. Discard any clams that are open and don’t close when tapped.
2. Sauté Aromatics
Heat the cooking oil in a large wok or deep pan over medium-high heat. Add the minced garlic and sliced shallots, stirring frequently until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
3. Add Chilies
Stir in the sliced bird’s eye chilies and cook for another 30 seconds until aromatic.
4. Cook Clams
Add the cleaned clams to the wok. Pour in the fish sauce and sugar. If you prefer more sauce, add the water or clam broth at this stage.
5. Stir-Fry
Cover the wok with a lid and cook for 3-5 minutes, shaking the wok occasionally, until all the clams have opened. Discard any clams that do not open.
6. Garnish and Serve
Transfer the stir-fried clams to a serving platter. Garnish generously with chopped scallions and fresh Thai basil leaves. Serve immediately with steamed rice or crusty bread to soak up the delicious garlicky sauce.
7. Enjoy This Vibrant And Flavorful Vietnamese Clam Dish
Enjoy this vibrant and flavorful Vietnamese clam dish, where the garlic truly shines!
Dive into the irresistible taste of Vietnam with this garlic-infused clam dish! These tender clams are stir-fried to perfection with an abundance of garlic, creating a savory, spicy, and subtly sweet delight that celebrates the power of robust garlic flavor.
A Taste of the Wild North: Pan-Seared Fermented Lamb with Garlic (Ræst Kjøt)
Ingredients:
Instructions:
1. Prepare the Lamb
If your fermented lamb is not pre-sliced, use a very sharp knife to cut it into thin slices. The goal is to have pieces that will crisp up quickly in the pan.
2. Heat the Pan
Place a large skillet over medium-high heat. Add the butter or oil and allow it to heat up until it shimmers.
3. Sear the Lamb
Carefully place the fermented lamb slices in a single layer in the hot pan, ensuring not to overcrowd it. Sear for 1-2 minutes per side. The goal is to achieve crispy edges while just warming the meat through.
4. Add the Garlic
In the last 30 seconds of cooking, add the thinly sliced garlic to the pan. Sauté it quickly with the lamb until it becomes fragrant and lightly golden. Be careful not to let it burn.
5. Serve Immediately
Remove the lamb and garlic from the pan and serve immediately. It is traditionally served as an appetizer or with simple sides like boiled potatoes or dense rye bread to complement its strong flavor.
For the adventurous foodie, we present a dish straight from the windswept Faroe Islands. Pan-seared *Ræst Kjøt*, or fermented lamb, is a delicacy with a powerful, umami-rich flavor unlike anything you've tried. Paired with a hit of garlic, this simple preparation creates a crispy, deeply savory appetizer that tells a story of survival and tradition in every bite.
