The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Cayenne, Flour, Garlic, Lemon, Olive Oil, Paprika, Rice, Shrimp
Description:
A buttery, garlicky trip to the islands, no airfare required.
A Garden of Flavors: Georgia’s Glorious Ajapsandali
Ingredients:
Comfort Food, Eggplant, Georgian, Gluten-Free, Main Course, One-Pot, Rustic, Stew, Vegan, Vegetarian
Instructions:
1. Prepare the Eggplant
Place the cubed eggplant in a colander, sprinkle generously with salt, and let it stand for about 30 minutes to draw out excess moisture. Gently squeeze out any liquid and pat dry.
2. Sauté the Vegetables
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and cook until they become translucent, about 5-7 minutes. Add the potatoes and continue to cook for another 5 minutes until they begin to soften.
3. Layer the Stew
Add the bell peppers and chili to the pot, stirring for a few minutes until they soften slightly. Now, add the prepared eggplant and cook, stirring occasionally, until it begins to brown. Finally, add the chopped tomatoes.
4. Simmer to Perfection
Reduce the heat to low, cover the pot, and let the stew simmer gently for about 20-30 minutes. Stir occasionally to prevent sticking. The vegetables should be tender and the flavors well-melded.
5. Add the Aromatics
Stir in the minced garlic and fresh herbs, reserving a little of the herbs for garnish. Cook for another 5 minutes to allow the garlic to mellow and release its aroma. Season with salt and pepper to taste.
6. Serve
Ajapsandali can be served hot, but many Georgians believe the flavors are even better when it’s served cold the next day. Garnish with the remaining fresh herbs before serving.
Discover Ajapsandali, a delicious, one-pot vegetable stew straight from the heart of the Caucasus. This naturally vegan and vegetarian dish layers eggplant, peppers, and tomatoes with an aromatic punch of fresh herbs and a generous amount of garlic, creating a simple yet unforgettable meal.
From the Heart of Hanoi: Sticky Garlic & Caramel Pork Ribs (Sườn Ram Mặn Ngọt)
Ingredients:
Instructions:
1. Prepare the Ribs
It is highly recommended to first parboil the pork ribs to remove impurities. Place the ribs in a pot, cover with water, and bring to a boil. Let them boil for about 5-8 minutes until scum floats to the top. Drain the ribs in a colander and rinse thoroughly with cold water.
2. Marinate
In a bowl, combine the cleaned pork ribs with the minced shallot, garlic, 1 tablespoon of sugar, chicken bouillon powder, and fish sauce. Mix well and let it marinate for at least 15-20 minutes to allow the flavors to penetrate the meat.
3. Create the Caramel
Place a heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining 2 tablespoons of sugar. Stir continuously with a wooden spoon as the sugar melts and begins to turn a dark amber or caramel color.
4. Sear the Ribs
Once the caramel is ready, quickly and carefully add the marinated pork ribs to the pot. Stir everything together briskly to coat the ribs in the caramel sauce. The sugar might clump, but it will dissolve again as it cooks. Continue to cook, stirring occasionally, until the ribs are lightly browned on all sides.
5. Braise to Perfection
Pour the coconut soda or water into the pot and bring it to a boil. Once boiling, reduce the heat to a medium-low simmer, cover the pot, and let the ribs braise for 30-40 minutes, stirring occasionally.
6. Finish the Glaze
Remove the lid and continue to simmer on low heat. The liquid will gradually reduce and thicken into a beautiful, shiny glaze that coats each rib.
7. Serve
Transfer the sticky garlic ribs to a platter, garnish generously with sliced green onions, and serve immediately with hot steamed rice.
For true garlic lovers, this authentic Vietnamese dish from Hanoi's bustling kitchens is a must-try. Tender pork ribs are braised in a sticky, caramelized garlic sauce, creating an irresistible sweet and savory glaze. It's a quick, one-pan wonder perfect for a comforting family meal that highlights the magic of garlic in Vietnamese cuisine.
From the Peruvian Coast: Zesty Pisco & Garlic Shrimp (Camarones al Ajillo)
Ingredients:
Instructions:
1. Prep the Shrimp
Pat the peeled and deveined shrimp dry with a paper towel and season lightly with salt and pepper. Set aside.
2. Sauté the Garlic
In a large skillet or pan, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until it becomes fragrant and just begins to turn a light golden color. Be careful not to burn it, as this will make the dish bitter.
3. Cook the Shrimp
Increase the heat to medium-high, add the shrimp to the pan in a single layer. Cook for about 1-2 minutes per side until they turn pink and begin to curl.
4. Make the Sauce
Stir in the aji amarillo paste and cook for another minute until fragrant. Carefully pour in the Pisco to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for about 30 seconds to cook off the alcohol.
5. Finish and Serve
Reduce the heat to low and add the butter, swirling the pan until it melts and creates a luscious sauce. Squeeze in the lime juice and stir in the fresh parsley. Toss everything together to coat the shrimp evenly. Serve immediately with crusty bread to soak up the incredible garlic sauce or over a bed of white rice.
Plump shrimp swimming in a fiery, garlicky, pisco-infused sauce.
A Creamy North Indian Dream: Garlicky Fenugreek Paneer (Lahsuni Methi Paneer)
Ingredients:
Instructions:
1. Marinate the Paneer
In a mixing bowl, combine the whisked yogurt, ginger-garlic paste, garam masala powder, turmeric powder, coriander powder, crushed black peppercorns, salt, gram flour, fresh cream, lemon juice, and optional saffron-infused milk. Mix everything until you have a smooth, well-blended marinade. Gently add the paneer cubes to this mixture, ensuring they are fully coated. Set aside to marinate.
2. Sauté the Aromatics
Heat oil or ghee in a non-stick pan over medium heat. Add the cumin seeds and let them splutter. Then, add the finely chopped garlic and the onion paste. Sauté until the onion paste turns a light golden brown.
3. Cook the Fenugreek
Add the chopped fresh fenugreek leaves to the pan. Sauté for a few minutes until the leaves wilt and the moisture evaporates. Season with a little salt to help draw out the water.
4. Combine and Simmer
Gently pour the yogurt and paneer mixture into the pan. Stir everything together carefully. Add about half a cup of water to reach your desired gravy consistency, and mix well.
5. Finish the Curry
Cover the pan and let the curry simmer for 5-6 minutes, allowing the flavors to meld together and the paneer to absorb the gravy.
6. Serve
Once cooked, transfer the Lahsuni Methi Paneer to a serving bowl. Serve hot with fresh roti, naan, or steamed rice for a complete and satisfying meal.
Discover a gem from North Indian cuisine that masterfully balances pungent garlic and the unique, slightly bitter notes of fresh fenugreek leaves with the rich creaminess of paneer cheese. This dish, known as Lahsuni Methi Paneer, is a celebration of flavors, where a yogurt and cashew-based gravy creates a luscious, velvety texture. It's the perfect main course for anyone who loves garlic and is looking to explore the fragrant world of Indian curries beyond the usual suspects.
From the Great White North: Sweet & Savory Maple-Garlic Salmon
Ingredients:
Instructions:
1. Prepare the Marinade
In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, garlic salt, and pepper.
2. Marinate the Salmon
Place the salmon fillet(s) in a shallow glass baking dish. Pour the marinade over the fish, ensuring it's well-coated. Cover the dish and let it marinate in the refrigerator for at least 30 minutes, turning it once halfway through.
3. Preheat the Oven
Preheat your oven to 400°F (200°C.)
4. Bake the Salmon
Place the baking dish with the marinated salmon into the preheated oven. Bake, uncovered, for about 20 minutes. The fish is done when it flakes easily with a fork.
5. Serve
Serve immediately, spooning any extra glaze from the pan over the fillets. This dish pairs wonderfully with rice and roasted vegetables.
This maple-garlic salmon recipe is a quintessential Canadian dish, perfect for a quick weeknight dinner yet elegant enough for guests. The marinade combines the iconic sweetness of Canadian maple syrup with the pungent kick of fresh garlic, creating a simple but deeply flavorful glaze. This recipe is all about balance, delivering a healthy, delicious, and quintessentially Canadian seafood experience.
From the Pacific’s Edge: A Zesty Peruvian Ceviche with Garlic “Tiger’s Milk”
Ingredients:
Instructions:
1. Prepare the Fish and Onion
Cut the fish into uniform 1-inch cubes and place it in a chilled glass bowl. Thinly slice the red onion, rinse it under cold water, and let it soak in a separate bowl of iced water to reduce its harshness and make it crisp.
2. Make the Garlic Paste
On a cutting board, mash the minced garlic, ginger, and chopped chili with a pinch of salt using the flat side of your knife until it forms a smooth paste. This step is crucial for releasing the powerful flavors.
3. Marinate the Fish
Add the garlic-chili paste to the bowl with the fish and gently toss to combine. Pour the fresh lime juice over the fish, ensuring it is fully submerged. Add a few ice cubes to keep the mixture extremely cold as it "cooks". Let it marinate in the refrigerator for about 10-15 minutes. The fish is ready when it becomes opaque.
4. Combine and Season
Drain the red onions well. Remove the ice cubes from the fish. Add the drained onions and chopped cilantro to the bowl with the ceviche. Stir gently to combine everything. Season with salt and pepper to your liking.
5. Serve Immediately
Line individual serving bowls or glasses with lettuce leaves. Spoon the ceviche into the bowls, making sure to include plenty of the "Leche de Tigre" (the flavorful marinade). Serve immediately with a side of boiled sweet potato rounds and corn. Garnish with toasted cancha for a delightful crunch.
Dive into Peru's national dish with a twist perfect for garlic lovers. This recipe features firm white fish "cooked" in a zesty lime marinade, known as Leche de Tigre (Tiger's Milk), which is supercharged with a generous amount of garlic, ginger, and chili. It’s a refreshing, no-cook starter that’s healthy, vibrant, and packed with an unforgettable punch.
