The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Cabbage, Cayenne Pepper, Cilantro, Coriander, Dill, Fenugreek, Garlic, Marigold, Parsley, Pomegranate, Salt, Vinegar, Walnut
Description:
Discover a beloved classic from the heart of Georgia, perfect for garlic lovers seeking a unique vegetarian dish. These cabbage rolls, known as Lenten Tolma, are filled with a rich and aromatic mixture of finely ground walnuts, fresh herbs, and a generous amount of garlic, offering a comforting and flavorful experience.
Spain’s Sizzling Garlic Shrimp (Gambas al Ajillo)
Ingredients:
Instructions:
1. Prep the Shrimp
Pat the shrimp completely dry and season lightly with salt and smoked paprika.
2. Infuse the Oil
In a large skillet or a traditional clay “cazuela,” add the olive oil, sliced garlic, and dried cayenne peppers. Heat over medium-low heat, allowing the garlic to gently sizzle and turn a pale golden color without burning. This will infuse the oil with a deep garlic flavor.
3. Sizzle the Shrimp
Increase the heat to medium-high. Once the oil is hot, add the seasoned shrimp to the pan in a single layer. Cook for about 1-2 minutes per side, until they just turn pink and opaque. Be careful not to overcook them.
4. Deglaze and Finish
Pour in the dry sherry, letting it bubble and reduce for about 30 seconds, scraping up any flavorful bits from the bottom of the pan.
5. Serve Immediately
Remove the skillet from the heat. Stir in the fresh parsley. Serve the shrimp immediately in the same pan they were cooked in, sizzling hot, with plenty of crusty bread to soak up every last drop of the delicious garlic-infused oil.
For a true taste of Spanish tapas culture, look no further than Gambas al Ajillo. This iconic dish features juicy shrimp sizzling in a potent garlic and chili-infused olive oil, finished with a splash of sherry. It's a quick, rustic, and incredibly flavorful starter that proves simple ingredients can create an unforgettable garlic-forward experience.
From the Streets of Vietnam: Crispy, Salty & Sweet Garlic Shrimp (Tôm Rang Tỏi)
Ingredients:
Instructions:
1. Prepare the Shrimp
Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for a crispy coating. In a bowl, toss the shrimp with the cornstarch, salt, and pepper until evenly coated.
2. Fry the Garlic
Pour about 2 inches of vegetable oil into a wok or deep skillet and heat over medium-high heat. To test if the oil is ready, drop in a small piece of garlic; it should sizzle immediately. Carefully add half of the minced garlic to the hot oil and fry for about 30-60 seconds, stirring constantly, until it turns a beautiful golden brown. Be very careful not to burn it. Quickly remove the garlic with a fine-mesh sieve and set it on a paper towel to drain.
3. Fry the Shrimp
In the same oil, carefully add the coated shrimp in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Fry for 1-2 minutes per side, until the shrimp are pink, cooked through, and crispy. Remove the shrimp from the oil and let them drain on a wire rack or paper towels.
4. Make the Garlic Sauce
Discard the used frying oil. In the same wok or a clean pan, melt the butter over medium heat. Add the remaining raw minced garlic and the sliced chilies (if using) and sauté for about a minute until fragrant.
5. Combine and Serve
Add the fish sauce and sugar to the pan, stirring until the sugar dissolves and the sauce thickens slightly. Return the fried shrimp to the pan, add the reserved crispy fried garlic, and toss everything together quickly to coat the shrimp in the glossy sauce. Cook for another minute until everything is heated through.
6. Garnish and Enjoy
Transfer the shrimp to a serving platter, garnish with sliced green onions, and serve immediately with a side of hot steamed rice.
A garlicky, crispy, and utterly addictive shrimp dish that will transport you straight to a bustling Vietnamese street food stall.
A Hearty Beef Lung & Potato Stew (Chanfainita)
Ingredients:
Instructions:
1. Prepare the Beef Lung
Rinse the beef lung well under cold water. Place it in a large pot with enough water to cover, add a sprig of mint and a pinch of salt. Bring to a boil and cook for about 35-40 minutes, or until tender. Once cooked, drain the lung (reserving the broth if desired) and let it cool slightly before dicing into small cubes.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic, ají panca paste, ají amarillo paste (if using), cumin, and oregano. Cook for another 2-3 minutes, stirring constantly, until fragrant.
3. Combine the Stew
Add the diced beef lung to the pot and stir well to coat it with the aromatic paste. Sauté for a few minutes to let the flavors meld.
4. Simmer
Pour in the beef broth (or the reserved cooking water) and add the diced potatoes. Add the remaining sprig of mint. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently until the potatoes are cooked through and tender, about 20-25 minutes. The stew should be moist and flavorful.
5. Finish and Serve
Remove the mint sprig. Taste and adjust the seasoning with salt and pepper as needed. For a final touch of freshness, stir in the chopped mint or parsley. Serve the Chanfainita hot, traditionally accompanied by a generous portion of white rice and cooked hominy (mote).
A hearty, garlicky stew that's a true taste of Peruvian home cooking.
From Humble Leftovers to a Fragrant Feast: Vietnam’s Golden Garlic Fried Rice (Cơm Chiên Tỏi)
Ingredients:
Budget-Friendly, Comfort Food, Garlic, Main Course, One-Pan, Quick, Rice, Side Dish, Vegetarian, Vietnamese
Instructions:
1. Prepare the Garlic
Heat the oil in a large wok or skillet over medium heat. Add the thinly sliced garlic and fry, stirring constantly, until golden brown and crispy. Be careful not to let them burn. Use a slotted spoon to remove the crispy garlic and set it aside on a paper towel, leaving the fragrant, garlic-infused oil in the wok.
2. Cook the Egg
Return the wok to medium-high heat. You can either scramble the eggs separately, slice them, and set them aside, or push the rice to one side later and scramble the egg in the pan. For this version, add the beaten eggs to the wok and cook, stirring gently, until they are soft-scrambled. Remove from the wok and set aside.
3. Fry the Rice
Add a little more oil if the wok is dry. Add the minced garlic and stir-fry for about 20 seconds until fragrant. Add the cold rice, using a spatula to break up any clumps. Stir-fry for 3-4 minutes, ensuring each grain is coated in the garlic oil and becomes hot and slightly toasted.
4. Season and Combine
Add the fish sauce, soy sauce, and sugar to the rice, tossing continuously to combine everything evenly. Add the scrambled egg and green onions back into the wok.
5. Serve
Give everything a final toss to mix well. Serve immediately, generously garnished with the crispy fried garlic you set aside earlier and a final dash of black pepper. This dish is delicious on its own or as a side.
Elevate your leftover rice with this Vietnamese classic that puts garlic in the spotlight. Fragrant, fluffy, and packed with crispy, golden garlic, Cơm Chiên Tỏi is the ultimate comfort food hero. It's a quick and satisfying meal that delivers an incredible aromatic punch with minimal effort, perfect for a speedy lunch or a hearty breakfast.
From the Amazon’s Heart: A Creamy Peruvian Chicken & Garlic-Peanut Soup (Inchicapi de Gallina)
Ingredients:
Instructions:
1. Cook the Chicken and Yuca
In a large stockpot, place the chicken pieces, yuca chunks, and the 4 quarts of water. Add a generous pinch of salt, bring to a boil, and then reduce the heat to a simmer. Cook for about 45-60 minutes, or until the chicken is tender and cooked through and the yuca is soft.
2. Prepare the Garlic-Peanut Base
While the chicken is cooking, heat the vegetable oil in a separate skillet over medium heat. Add the chopped onion, whole garlic cloves, and ají amarillo paste. Sauté until the onion is soft and the garlic is fragrant.
3. Blend the Flavors
Transfer the sautéed onion and garlic mixture to a blender. Add the roasted peanuts, the sacha culantro (or cilantro), and about 2 cups of the hot broth from the chicken pot. Blend on high speed until you have a very smooth, creamy purée.
4. Combine and Thicken
Once the chicken and yuca are tender, remove the chicken pieces and set them aside. Pour the garlic-peanut purée into the stockpot with the yuca. Stir well to combine. In a small bowl, whisk the cornmeal with 1 cup of cold water until there are no lumps. Slowly pour this slurry into the simmering soup, whisking constantly to prevent it from clumping.
5. Finish the Soup
Return the chicken pieces to the pot. Continue to simmer and stir frequently for another 10-15 minutes, allowing the soup to thicken to a rich, creamy consistency. Be careful to keep stirring so the cornmeal doesn’t stick to the bottom of the pot. Season with additional salt and pepper to your liking.
6. Serve
Ladle the hot Inchicapi into bowls, making sure each serving gets a piece of chicken and yuca. Garnish with a hard-boiled egg if desired and serve immediately.
A rich, garlicky soup from the Peruvian jungle that's a meal in itself.
From the Streets of Lima: Crispy Grilled Choncholí with a Fiery Garlic Marinade
Ingredients:
Instructions:
1. Clean the Intestines
The most crucial step is to thoroughly clean the intestines. Rinse them inside and out under cold running water, ensuring no residue remains.
2. First Cook
Place the cleaned intestines in a large pot with enough water to cover them. Add a generous pinch of salt and the bunch of mint. Bring to a boil and cook for about 15-20 minutes, or until they are slightly tender. Drain well and let them cool.
3. Prepare the Marinade
In a large, non-reactive bowl, combine the minced garlic, ají panca paste, red wine vinegar, cumin, salt, and pepper. Mix until you have a smooth, homogenous marinade.
4. Marinate
Once cooled, cut the intestines into bite-sized pieces, about 1 to 1.5 inches long. Add the pieces to the marinade and stir well, making sure every piece is completely coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, though overnight is even better for a deeper flavor.
5. Grill
Preheat your grill to high heat. Thread the marinated intestine pieces onto your skewers.
6. Cook to Perfection
Place the skewers on the hot grill. Cook for about 3-5 minutes per side, basting with any leftover marinade as you go. You are looking for them to be nicely charred and crispy on the outside.
7. Serve
Serve the hot choncholí skewers immediately with a side of boiled potatoes, choclo, and a spicy ají sauce for dipping.
Crispy, chewy, and packed with a garlicky punch. Discover a true taste of Peruvian street food with this recipe for Choncholí, crispy grilled beef intestines. This adventurous dish, a favorite from Lima's bustling 'anticucherias,' gets its incredible flavor from a potent, garlic-heavy marinade. Perfect for grill lovers seeking a unique and authentic culinary experience.
