The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
All-Purpose Flour, Baking Powder, Baking Soda, Butter, Fresh Cilantro, Garlic, Grated Garlic, Nigella Seeds, Oil Or Melted Butter, Plain Yogurt, Salt, Sugar, Water
Description:
A Tearable, Shareable, Garlicky Delight.
From Lima’s Kitchens: A Hearty Pork & Peanut Stew (Patita con Maní)
Ingredients:
Adventurous, Comfort Food, Garlic, Main Course, One-Pot, Peanut, Peru, Pork, Rustic, Spicy, Stew
Instructions:
1. Prepare the Trotters
Place the cleaned pig's feet in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for approximately 1.5 to 2 hours, or until the meat is very tender and falling off the bone. Once cooked, remove the trotters from the broth, reserving the broth for later. Let the trotters cool slightly, then debone them and cut the meat and skin into bite-sized pieces.
2. Make the Garlicky Aderezo
While the trotters are cooking, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 8-10 minutes. Stir in the minced garlic, ají panca paste, ají amarillo paste, cumin, and bay leaf. Cook for another 5 minutes, stirring frequently, until the mixture is fragrant and has deepened in color. This flavorful garlic base is the soul of the stew.
3. Create the Peanut Sauce
In a blender, combine the roasted peanuts with about 1 cup of the reserved trotter broth. Blend until you have a smooth, creamy sauce.
4. Combine and Simmer
Add the cubed potatoes and the deboned trotter meat to the pot with the aderezo. Pour in enough of the reserved broth to just cover the ingredients. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are almost tender.
5. Finish the Stew
Stir the peanut sauce into the stew. Continue to simmer for another 10-12 minutes, allowing the sauce to thicken and the flavors to meld together. The stew should be creamy; if it becomes too thick, add a little more broth. Season with salt and pepper to your liking. Just before serving, stir in the fresh mint leaves.
6. Serve
Ladle the hot Patita con Maní into bowls. Serve immediately with a side of fluffy white rice and, if desired, a spoonful of zesty Salsa Criolla to cut through the richness.
Discover a treasure of Afro-Peruvian cuisine with this hearty pork and peanut stew. Patita con Maní features tender pig's feet simmered in a creamy, garlicky sauce made from peanuts and Peruvian chiles. It's a comforting, one-pot wonder full of history and flavor.
An American Classic: Cheesy Garlic Drop Biscuits
Ingredients:
Instructions:
1. Prepare
Preheat your oven to 425-450°F (220-230°C) and line a large baking sheet with parchment paper.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, and baking soda.
3. Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized lumps of butter remaining.
4. Add Cheese and Milk
Stir in the shredded cheddar cheese. Pour in the cold buttermilk or milk and stir with a spatula until just combined into a soft, shaggy dough. Be careful not to overmix.
5. Form the Biscuits
Using a large spoon or a 1/4-cup measure, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake
Bake for 10-15 minutes, or until the biscuits are golden brown and cooked through.
7. Make Garlic Butter
While the biscuits are baking, combine the melted butter, ½ teaspoon of garlic powder, dried parsley, and ⅛ teaspoon of salt in a small bowl.
8. Serve
As soon as the biscuits come out of the oven, liberally brush the tops with the prepared garlic butter. Serve warm for the best experience.
Indulge in the ultimate American comfort food with these Cheesy Garlic Drop Biscuits. Inspired by the famous biscuits from Red Lobster, this recipe delivers incredibly tender, flaky biscuits bursting with sharp cheddar and a savory garlic kick. Topped with a lavish brushing of garlic butter, they are a guaranteed crowd-pleaser and the perfect garlicky companion to any meal.
From the Streets of Lima: Sizzling Peruvian Garlic & Chile Beef Heart Skewers (Anticuchos de Corazón)
Ingredients:
Instructions:
1. Prepare the Heart
Carefully trim the beef heart, removing any tough sinew, silver skin, and excess fat. Cut the cleaned meat into uniform cubes, approximately 1 to 1.5 inches in size.
2. Make the Garlic Marinade
In a large, non-reactive bowl, whisk together the ají panca paste, red wine vinegar, minced garlic, cumin, oregano, vegetable oil, pepper, and salt until you have a smooth, homogenous marinade.
3. Marinate the Meat
Add the beef heart cubes to the marinade, ensuring every piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 3-4 hours, or preferably overnight for the deepest flavor.
4. Skewer the Meat
Once marinated, thread 3 to 4 cubes of the beef heart onto each skewer. Reserve the leftover marinade for basting.
5. Grill the Anticuchos
Preheat your grill to a medium-high heat. Place the skewers on the hot grill. Cook for about 3-4 minutes per side, turning occasionally. As they cook, brush them with the reserved marinade to keep them moist and add another layer of flavor. The anticuchos are done when they are nicely charred on the outside but still tender inside.
6. Serve
Serve the anticuchos hot, straight from the grill. They are traditionally accompanied by grilled potato slices and a piece of Peruvian corn. Offer a spicy chili sauce on the side for dipping.
A smoky, spicy, and garlicky bite of Peru's most beloved street food.
A Taste of Vietnam’s Coast: Fragrant Garlic Butter Snails (Ốc Hương Xào Bơ Tỏi)
Ingredients:
Instructions:
1. Clean the Snails
Begin by thoroughly cleaning the snails. Soak them for at least an hour in water mixed with a bit of rice water, vinegar, or a few chopped chilies to help them release any grit. Scrub the shells and rinse them multiple times under cold running water until the water runs clear.
2. Boil the Snails
Place the cleaned snails in a pot with the lemongrass stalks and enough water to cover them. Bring to a boil and cook for about 3-5 minutes. Drain the snails and discard the lemongrass and water. This initial boil helps to cook the snails and infuse them with the aroma of lemongrass.
3. Sauté the Aromatics
In a large pan or wok, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, being careful not to let it burn.
4. Stir-fry the Snails
Add the boiled snails to the pan with the garlic butter. Stir-fry for a minute to coat the snails evenly.
5. Season and Simmer
Add the oyster sauce, sugar, and bouillon powder to the pan. Stir everything together. Cook for another 5-7 minutes, stirring frequently, until the sauce has thickened slightly and clings to each snail.
6. Serve
Transfer the garlic butter snails to a platter. Garnish with fresh Vietnamese coriander and sliced chilies. Serve immediately with crusty bread to soak up all of the delicious, garlicky butter sauce.
This popular Vietnamese street food classic is a must-try for adventurous foodies and garlic lovers alike. Sweet, chewy Babylonia snails are stir-fried in a rich, fragrant sauce of butter, garlic, and lemongrass for an unforgettable taste experience.
From the Shores of Chiclayo: A Savory Skate & Garlic Omelette (Tortilla de Raya)
Ingredients:
Instructions:
1. Prepare the Skate
After soaking the dried skate overnight, drain the water. Place the skate in a pot with fresh water and bring to a boil. Cook for about 20 minutes until tender. Once cooked, let it cool and then shred the meat with your fingers, discarding any cartilage.
2. Mix the Omelette Batter
In a large bowl, beat the eggs well. Stir in the chopped red onion, green onion, minced garlic, ají panca paste, and black pepper. If using, whisk in the flour until no lumps remain. Gently fold in the shredded skate meat until everything is well combined. Be cautious with adding salt, as the rehydrated skate will still be salty.
3. Cook the Omelette
Heat a generous amount of vegetable oil in a large, non-stick skillet over medium-low heat. Pour the entire egg and skate mixture into the pan and spread it out evenly. Cook for about 4-5 minutes per side, until golden brown and cooked through. To flip, you can slide it onto a large plate and then invert it back into the skillet.
4. Make the Salsa Criolla
While the omelette is cooking, combine the julienned red onion, ají amarillo, lime juice, and chopped cilantro in a small bowl. Season with a pinch of salt and toss to combine.
5. Serve
Once cooked, slide the Tortilla de Raya onto a serving platter. Cut it into wedges and serve immediately, generously topped with the fresh Salsa Criolla. It is traditionally accompanied by fried yuca or sweet potato.
Discover a taste of Northern Peru with this Tortilla de Raya, a traditional dish straight from the coastal city of Chiclayo. This isn't your average breakfast; it's a hearty and flavorful omelette featuring dried skate fish, a generous amount of garlic, and a kick of Peruvian chili. It's a simple, protein-packed meal that showcases the rustic and delicious soul of Peruvian home cooking, with garlic playing a key role in its signature taste.
An Andean Hug in a Bowl: Peru’s Comforting Garlic & Egg Chowder (Chupe de Huevo)
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic, aji panca paste, aji amarillo paste, dried oregano, and cumin. Cook for another 2-3 minutes, stirring constantly, until fragrant.
2. Simmer the Soup
Add the diced potatoes and the vegetable broth or water to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
3. Add the Finishings
Stir in the fava beans and queso fresco, allowing the cheese to melt slightly into the soup. Reduce the heat to low and pour in the evaporated milk, stirring gently to combine. Be careful not to let the soup boil after adding the milk. Season with salt and pepper to your liking.
4. Poach the Eggs
Carefully crack the eggs one by one directly into the simmering soup, spacing them apart. Let them poach gently for 3-5 minutes, or until the whites are set but the yolks are still runny.
5. Serve
Just before serving, stir in the fresh huacatay. To serve, carefully ladle one poached egg and a generous portion of the soup into each bowl. Serve immediately, with crusty bread for dipping if desired.
A delicious, hearty soup from the Peruvian Andes, perfect for garlic lovers. This comforting one-pot wonder features a flavorful base of garlic and Peruvian chiles, enriched with potato, milk, and cheese, and crowned with a perfectly poached egg.
