The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Chili, Fish Sauce, Flour, Frog, Garlic, Gừng, Lemongrass, Oyster Sauce, Shallot, Sugar, Turmeric
Description:
Jump into a classic Vietnamese countryside café dish! This recipe transforms humble frog legs into a flavor explosion with a crispy coating, a rich garlic butter sauce, and fragrant herbs. It's an adventurous and deeply satisfying dish for any garlic lover.
From the Streets of Saigon: Sizzling Garlic & Peanut Grilled Scallops (Sò Điệp Nướng Mỡ Hành)
Ingredients:
Instructions:
1. Prepare the Scallops and Aromatics
Rinse the scallops under cold water to remove any grit. If your fishmonger hasn't done so, carefully open the scallops, discarding the top flat shell and leaving the meat in the cupped bottom shell. Pat the scallop meat dry. Finely chop the spring onions and mince the garlic for the oil. Coarsely chop the roasted peanuts for the topping.
2. Make the Scallion-Garlic Oil
In a small, heatproof bowl, combine the chopped spring onions, minced garlic, and a pinch of salt. Heat the neutral oil in a small saucepan until it is shimmering hot, then carefully pour the hot oil over the spring onion and garlic mixture. Stir in the melted butter. The mixture should sizzle and become instantly fragrant.
3. Grill the Scallops
Preheat a charcoal grill, gas barbecue, or an oven broiler to high heat. Arrange the scallops on their half shells directly on the grill grate. Grill for about 2-3 minutes, or until the scallops start to release their juices and are just beginning to cook through.
4. Assemble and Finish
Carefully spoon a generous amount of the scallion-garlic oil over each scallop. Continue to grill for another 2-4 minutes until the oil is bubbling and the scallops are fully cooked and slightly charred at the edges.
5. Serve
Remove the scallops from the grill and place them on a platter. Sprinkle generously with the chopped roasted peanuts, fried shallots, and fresh chili if using. Serve immediately with a side of the Nước Chấm dipping sauce.
A classic Vietnamese street food delight, perfect for any garlic lover's barbecue. These grilled scallops are incredibly easy to make, bursting with a savory, garlicky aroma from the sizzling scallion oil, and finished with a satisfying crunch of roasted peanuts.
Southern Charm: A Fluffy, Cheesy Garlic Spoonbread
Ingredients:
American, Baked, Cheesy, Comfort Food, Cornbread, Garlic, Gluten-Free, Side Dish, Southern, Starter, Vegetarian
Instructions:
1. Prep
Preheat your oven to 375°F (190°C). Generously butter a 1.5 to 2-quart baking dish or a 10-inch cast-iron skillet.
2. Sauté Aromatics
In a medium saucepan over medium heat, melt 3 tablespoons of the butter. Add the minced garlic and cook for about 30-60 seconds until fragrant, being careful not to burn it.
3. Cook the Cornmeal
Pour the milk into the saucepan with the garlic butter and heat until it just begins to simmer. Gradually whisk in the cornmeal, salt, and baking powder. Continue to whisk constantly for about 3-5 minutes until the mixture thickens to a pudding-like consistency.
4. Combine Ingredients
Remove the saucepan from the heat. Stir in the remaining 1 tablespoon of butter and the shredded cheddar cheese until melted and smooth. Let the mixture cool for about 10 minutes. Once slightly cooled, whisk in the egg yolks until well combined.
5. Fold in Egg Whites
In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold one-third of the beaten egg whites into the cornmeal mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to overmix.
6. Bake
Pour the batter into your prepared baking dish. Bake for 35-45 minutes, or until the spoonbread is puffed, golden brown on top, and the center is set.
7. Serve Immediately
Spoonbread is best enjoyed warm, right out of the oven, as it will deflate slightly as it cools.
A cornbread-soufflé hybrid that's big on garlic and cheese.
From the Liptov Region: Slovakia’s Hearty Potato Sausage (Liptovské Droby)
Ingredients:
Instructions:
1. Prepare the Filling
Finely grate the peeled potatoes and the onion into a large bowl. If using pork belly, chop it finely and render it in a pan until you have crispy cracklings; if using pre-made cracklings, you can chop or grind them.
2. Combine Ingredients
Add the cracklings, minced garlic, marjoram, salt, and pepper to the potato and onion mixture. Mix everything thoroughly until well combined. Some traditional recipes also add a bit of semolina or flour to bind the mixture.
3. Stuff the Casings (Traditional Method)
If using casings, carefully fill them with the potato mixture, taking care not to overstuff. Twist and tie the ends with kitchen twine or secure them with a small wooden skewer to form sausages about 4-8 inches (10-20 cm) long.
4. No-Casing Method
If you are not using casings, you can shape the mixture into logs and wrap them tightly in aluminum foil or place the entire mixture in a greased loaf pan.
5. Cook the Sausages
Bring a large pot of salted water to a gentle boil. Carefully place the sausages in the water and poach gently for about 10-15 minutes. Do not boil vigorously, as the casings might burst. After poaching, carefully remove them from the water.
6. Bake to Perfection
Preheat your oven to 350°F (175°C). Place the poached sausages (or the foil-wrapped logs/loaf pan) on a baking sheet greased with lard. Bake for 40-50 minutes, turning occasionally, until the outside is golden brown and crispy.
7. Serve
Serve the Liptovské Droby hot, traditionally accompanied by braised sauerkraut and a generous dollop of sour cream.
Discover a true Slovak classic from the mountainous Liptov region, where the humble potato is king. "Liptovské Droby" are savory potato "sausages" packed with grated potatoes, rich pork cracklings, and a generous amount of garlic and marjoram. This rustic, garlicky comfort food, traditionally cooked in casings, is a unique and hearty dish perfect for a satisfying meal.
From Abruzzo’s Mountains: A Rustic Lardo and Garlic Bruschetta
Ingredients:
Instructions:
1. Toast the Bread
Begin by toasting the slices of bread until they are golden brown and crispy on the surface. This can be done on a grill for a smoky flavour, under a broiler, or in a hot oven.
2. Rub with Garlic
While the bread is still hot, take a halved garlic clove and rub it generously over the entire surface of each slice. The heat from the bread will help it absorb the garlic’s aromatic oils.
3. Melt the Lardo
Immediately place two thin slices of lardo onto each slice of hot, garlic-rubbed bread. The residual heat will cause the lardo to soften and become translucent, melting deliciously into the toast. For an even meltier finish, you can return the bruschetta to the oven for a minute.
4. Serve
Arrange the bruschetta on a platter. If using, sprinkle with a little finely chopped rosemary and a crack of fresh black pepper. Serve immediately while the bread is warm and the lardo is perfectly melted.
This is a classic, rustic starter from the heart of Italy, perfect for lovers of bold, simple flavors. The star of the show is lardo, a cured pork fat that melts into toasted bread, which has been rubbed with potent fresh garlic. This version is a celebration of simplicity and high-quality ingredients.
From the Tandoor’s Heart: Fluffy Indian Garlic Naan (Lahsuni Naan)
Ingredients:
Instructions:
1. Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Add the yogurt, grated garlic, and oil. Mix well, then gradually add water as needed to form a soft, pliable dough. Knead for a few minutes until smooth.
2. Let it Rise
Grease the dough with a little oil, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for about 2 hours, or until it has doubled in size.
3. Make the Garlic Butter
While the dough is resting, prepare the garlic butter. Melt the butter in a small pan, add the minced garlic and chopped cilantro, and set aside.
4. Shape the Naan
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal portions and roll them into balls. On a lightly floured surface, roll each ball into an oval or teardrop shape, about 6-8 inches long. Sprinkle some nigella seeds on top and gently press them in with the rolling pin.
5. Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed pan (tawa) over medium-high heat. Brush one side of the naan with water and place the wet side down onto the hot skillet. This will help it stick.
6. Char the Naan
Cook for about 1-2 minutes, until you see bubbles forming on the surface. Using tongs, flip the entire pan upside down and cook the top side of the naan directly over the open flame for about 30-60 seconds, moving it around until you get those classic charred spots.
7. Serve
Remove the naan from the heat and immediately brush it generously with the prepared garlic butter. Serve hot and enjoy with your favorite curry or dal.
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.
