The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Chili, Garlic, Oil, Salt, Sugar
Description:
A spoonful of this will transport you straight to a bustling Thai market. This Northern Thai-style relish, known as *Nam Phrik Kratiem*, is a deliciously rustic and versatile condiment that will elevate any meal. Unlike the fresh, liquid dipping sauces, this is a "Nam Phrik Haeng" (dry chili relish) built on the deeply aromatic and savory flavors of fried garlic and toasted chilies. It’s an incredibly simple recipe with a surprisingly complex taste that's spicy, savory, and utterly addictive. Perfect for sprinkling over rice, noodles, soups, or grilled meats, this fiery garlic relish is a true pantry hero.
Chesapeake Bay’s Best: A Creamy, Cheesy Garlic & Crab Dip
Ingredients:
Instructions:
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or a similar-sized oven-safe baking dish.
2. Mix the Base
In a large mixing bowl, use a hand mixer or a sturdy spatula to beat the softened cream cheese until smooth. Add the mayonnaise, sour cream, minced garlic, Worcestershire sauce, lemon juice, hot sauce, and Old Bay seasoning. Mix until everything is well combined and creamy.
3. Add Cheese and Crab
Stir in half of the shredded cheddar and all of the Colby Jack cheese (if using). Add the chopped chives. Gently fold in the lump crab meat with a rubber spatula, being careful not to break up the chunks of crab too much.
4. Bake
Transfer the mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining shredded cheddar cheese over the top. Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden.
5. Broil and Rest (Optional)
For a browner, more bubbly top, switch the oven to a broil setting for the last 2-3 minutes of cooking, watching carefully to prevent burning.
6. Serve
Let the dip cool for at least 10 minutes before serving. This allows it to set up slightly. Garnish with extra fresh chives and serve hot with your choice of crackers, bread, or veggies for dipping.
A bubbling, cheesy dip loaded with crab and a serious garlic punch.
Stufat de miel cu ceapă verde și usturoi verde (Romanian Lamb Stew)
Ingredients:
Instructions:
1. Prepare the Meat
Cut the lamb into suitable portions. Pat the pieces dry with a paper towel and season them generously with salt and pepper.
2. Sear the Lamb
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb pieces in batches, being careful not to overcrowd the pan. Brown the meat on all sides. Once browned, remove the lamb from the pot and set it aside.
3. Sauté the Aromatics
Reduce the heat to medium. Trim the spring onions and green garlic, separating the white and light green parts from the dark green leaves. Chop the white/light green parts into rounds. Set aside the dark green garlic leaves for later. Add the chopped onions and garlic to the same pot and cook gently until they soften and become translucent, about 5-7 minutes.
4. Deglaze and Create the Sauce
Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom of the pan. Allow the wine to bubble and reduce by about half. Stir in the tomato passata, season with a little more salt and pepper, and bring the sauce to a simmer.
5. Braise the Stew
Return the browned lamb pieces to the pot, nestling them into the sauce. Ensure the meat is mostly covered by the liquid. Bring back to a gentle simmer, then cover the pot and transfer it to a preheated oven at 180°C (350°F). Cook for about 1.5 to 2 hours, or until the lamb is fork-tender.
6. Prepare the Garlic Wreaths
While the stew is in the oven, take the reserved dark green garlic leaves. Braid a few of them together to form small wreaths or crowns, securing the ends with kitchen twine if needed.
7. Final Touches
About 15 minutes before the cooking time is up, remove the pot from the oven. Place the braided garlic wreaths on top of the stew. Return the pot to the oven, uncovered, and cook for the final 15 minutes. This allows the wreaths to soften and the sauce to thicken slightly.
8. Serve
Let the stew rest for 10-15 minutes before serving. Garnish with fresh chopped parsley. This dish is traditionally served hot with a side of polenta (mămăligă) or crusty bread to soak up the delicious sauce.
An Easter classic from the heart of Muntenia, where tender lamb meets a whole lot of green garlic.
A Zesty, Garlicky Snack Attack: Vietnam’s Famous Chicken Feet Salad (Chân Gà Sả Tắc)
Ingredients:
Instructions:
1. Prepare the Aromatics
Thinly slice 8 of the lemongrass stalks, setting 2 aside. Peel and slice the garlic and ginger. Slice the chilis. Cut the kumquats in half and remove the seeds to prevent bitterness.
2. Clean and Cook the Chicken Feet
Trim the nails from the chicken feet. Rub them thoroughly with salt and a splash of white wine to clean and deodorize, then rinse well with cold water. Place the chicken feet in a large pot with enough water to cover. Add the 2 reserved lemongrass stalks (bruised), a few slices of ginger, and a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until just cooked through.
3. The Ice Bath
Immediately transfer the cooked chicken feet into a large bowl of ice water. This step is crucial as it stops the cooking process and ensures the skin becomes firm and crunchy. Let them chill for at least 15-20 minutes. Drain thoroughly.
4. Make the Pickling Liquid
In a saucepan, combine 3 cups of water, the sugar, fish sauce, and vinegar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Turn off the heat and let the liquid cool down completely.
5. Combine and Marinate
In a large jar or bowl, layer the cooled chicken feet with the sliced lemongrass, garlic, ginger, kaffir lime leaves, kumquats, and chilis. Pour the completely cooled pickling liquid over everything, ensuring the chicken feet are fully submerged.
6. Patience is a Virtue
Seal the container and let it marinate in the refrigerator. The salad will be delicious after about 6 hours, but for the best flavor, let it sit for 1-2 days before enjoying. The longer it sits, the more the flavors will meld. Serve chilled.
A street food star that's crunchy, spicy, sweet, sour, and packed with garlic.
Grilled Garlic & Chile “Shaken” Fish (Pescado Zarandeado)
Ingredients:
Instructions:
1. Prepare the Chiles
Place the dried guajillo chiles in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are soft and pliable.
2. Make the Marinade
Drain the rehydrated guajillo chiles and place them in a blender. Add the chipotle chile, garlic cloves, onion, mayonnaise, mustard, soy sauce, lime juice, and oregano. Blend until you have a smooth, well-integrated sauce. Season with salt and pepper to taste.
3. Marinate the Fish
Lay the butterflied fish open, skin-side down, on a large tray. Pat the flesh dry with a paper towel and season it generously with salt and pepper. Pour the garlic-chile marinade over the fish, using a spatula or brush to ensure it's completely covered.
4. Grill the Fish
Prepare your grill for medium-high heat. If using a traditional "zaranda" (a hinged fish grilling basket), oil it well and clamp the marinated fish inside. If not, you can place the fish directly on the well-oiled grill grates, skin-side down first.
5. Cook and "Shake"
Grill the fish for about 6-8 minutes on the first side. Carefully flip it and brush the skin with the melted butter. Continue to cook for another 6-8 minutes, or until the fish is opaque and flakes easily with a fork. The name "zarandeado" comes from the shaking of the grilling basket, so feel free to gently move it around to ensure even cooking.
6. Serve
Carefully transfer the grilled fish to a large platter. Serve immediately with warm corn tortillas, fresh salsa, avocado, sliced onions, and lime wedges on the side, allowing everyone to make their own delicious garlic-fish tacos.
Discover a treasure from Mexico's Pacific coast with Pescado Zarandeado, a dish that gets its name from the "shaking" motion used to grill it. This recipe features a whole fish, traditionally red snapper or sea bass, bathed in a vibrant, garlic-infused marinade of chiles, spices, and a hint of citrus before being grilled over open flames. It's a rustic, flavorful main course perfect for an outdoor gathering and a must-try for any garlic and seafood aficionado.
From the Slovak Pantry: Aromatic Pickled Garlic with White Wine & Herbs
Ingredients:
Instructions:
1. Prepare the Brine
In a saucepan, combine the water, white wine, and vinegar. Add the sugar and a pinch of salt, then bring the mixture to a boil to dissolve the solids.
2. Pack the Jars
While the brine is heating, fill clean, sterilized canning jars about one-third of the way with the peeled garlic cloves.
3. Layer the Aromatics
To each jar, add one bay leaf, a few allspice berries, and a few black peppercorns. Also, add a sprig of fresh rosemary and thyme for aroma.
4. Fill and Seal
Continue filling the jars with the remaining garlic cloves. Pour a teaspoon of oil into each jar, then pour the hot brine over the garlic to cover it completely. Seal the jars tightly.
5. Sterilize
Place the sealed jars in a large pot of water and sterilize by boiling for approximately 20 minutes.
6. Mature
Allow the jars to cool and then store them in a cool, dark place. For the best flavor, let the garlic mature for at least a week before enjoying.
Discover a jewel from the Slovak pantry: garlicky goodness preserved in a delicate white wine and vinegar brine. Infused with classic European herbs and spices, these tangy, aromatic cloves are the perfect zesty addition to any dish or charcuterie board.
From the Tandoor’s Glow: Creamy Garlic Chicken Kebab (Murgh Lasooni Tikka)
Ingredients:
Instructions:
1. Prepare the Marinade
In a blender or food processor, combine the hung curd, fresh garlic cloves, cashew paste, and green chili paste. Blend until you have a smooth, thick paste.
2. Marinate the Chicken
In a large bowl, transfer the blended paste. Add the ginger and garlic pastes, fresh cream, lemon juice, gram flour, and all the powdered spices (garam masala, cumin, coriander, black pepper, and red chili powder). Whisk everything together, then add the salt and mustard oil, mixing well to combine.
3. Coat the Chicken
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or overnight for the best, most garlic-infused flavor.
4. Skewer the Chicken
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
5. Grill the Tikka
Preheat your oven grill, barbecue, or a grill pan to medium-high heat. Place the skewers on the grill. Cook for about 8-10 minutes, turning occasionally. Baste the chicken with melted butter or ghee during the last few minutes of cooking to keep it moist and add a rich flavor. The chicken is done when it's lightly charred and cooked through.
6. Serve
Once cooked, remove the tikkas from the skewers. Sprinkle with chaat masala and fresh coriander. Serve hot with lemon wedges on the side and a cooling mint chutney for dipping.
A guaranteed crowd-pleaser from the heart of India, this grilled starter is perfect for anyone who believes you can never have too much garlic. Tender chicken is bathed in a rich, creamy, garlic-infused marinade and grilled to smoky perfection.
