The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Aji Amarillo, Chicken, Cilantro, Cornmeal, Egg, Garlic, Onion, Peanut, Yuca
Description:
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.
From San Francisco with Love: The Ultimate Vietnamese-American Garlic Noodles (Mì Xào Tỏi)
Ingredients:
Comfort Food, Fusion, Garlic, Main Course, Noodles, Quick, Vietnamese, Vietnamese-American, Weeknight Meal
Instructions:
1. Cook the Noodles
Bring a large pot of water to a boil. Cook the noodles according to the package directions until al dente. Just before draining, reserve about ½ cup of the starchy noodle water. Drain the noodles and set them aside.
2. Sauté the Garlic
In a large wok or skillet, melt the butter over medium-low heat. Add the minced garlic and cook gently, stirring constantly, until it becomes fragrant and just begins to turn a light golden color. Be careful not to let it burn, or it will taste bitter.
3. Create the Sauce
Add the fish sauce, oyster sauce, and sugar to the pan with the garlic butter. Stir vigorously until the sugar is dissolved and the sauce is well combined.
4. Combine
Add the cooked noodles to the skillet. Pour in the Parmesan cheese and toss everything together vigorously. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches a smooth, creamy consistency that coats the noodles.
5. Serve
Turn off the heat. Season generously with black pepper and garnish with fresh scallions. Serve immediately while hot.
Born from the fusion kitchens of San Francisco, this garlic noodle recipe is a masterclass in simplicity and flavor. Chewy noodles are tossed in a rich, savory-sweet sauce of butter, heaps of garlic, fish sauce, and oyster sauce, creating an intensely aromatic and addictive dish. It's a guaranteed crowd-pleaser that brings the best of Vietnamese and American comfort food to your table.
A Mayan Marvel: Yucatán’s Toasted Pumpkin Seed & Garlic Dip (Sikil P’aak)
Ingredients:
Instructions:
1. Toast the Seeds
In a dry skillet or comal over medium heat, toast the pumpkin seeds, stirring frequently until they are fragrant and begin to pop. Be careful not to burn them. Once toasted, set them aside to cool completely.
2. Char the Vegetables
Place the tomatoes, garlic cloves (unpeeled), habanero, and the quarter piece of onion on the hot skillet. Roast them, turning occasionally, until their skins are blackened in spots and they have softened.
3. Grind the Seeds
Once cooled, grind the toasted pumpkin seeds in a spice grinder, food processor, or traditionally in a mortar and pestle (molcajete) until you have a fine powder.
4. Blend the Sauce
Peel the roasted garlic. In a blender or molcajete, combine the roasted tomatoes, peeled garlic, onion, and habanero. Blend until you have a rustic, slightly chunky sauce.
5. Combine
Transfer the blended tomato sauce to a bowl. Gradually add the ground pumpkin seed powder, stirring continuously to avoid clumps. Mix until you achieve a thick, dip-like consistency.
6. Finishing Touches
Stir in the sour orange juice and the finely chopped cilantro. Season generously with salt to taste and mix everything thoroughly.
7. Serve
Let the Sikil P'aak sit for at least 10 minutes to allow the flavours to meld. Serve at room temperature with plenty of crispy tortilla chips for dipping.
A Mayan legacy in a bowl, this dip is a smoky, garlicky, and nutty delight.
A Taste of Fire: Mexico’s Smoky Chipotle Garlic Ribs
Ingredients:
Instructions:
1. Cook The Ribs
First, cook the ribs. Place the pork ribs in a large pot, cover them with water, add a generous pinch of salt, and bring to a boil. Reduce the heat and let them simmer until the meat is tender, which should take about 35-40 minutes. Once cooked, remove the ribs from the pot and drain any excess water.
2. Boil The Tomatoes
While the ribs are cooking, prepare the sauce. In a separate pot, boil the tomatoes until their skins start to peel. Transfer the boiled tomatoes to a blender along with the onion, garlic cloves, chipotle peppers, cumin, and black pepper. Add about a quarter cup of the water the tomatoes were cooked in to help it blend. Process until you have a smooth sauce.
3. Brown The Ribs
Next, brown the ribs. Heat a generous amount of oil in a large, heavy-bottomed skillet or pot. Carefully place the cooked ribs in the hot oil and fry until they are nicely browned on all sides. This will create a delicious, crispy texture.
4. Bring It All Together
Finally, bring it all together. Pour the blended chipotle-garlic sauce over the browned ribs. Add the bunch of cilantro, stir everything to combine, and check for salt, adjusting if necessary. Let the ribs simmer in the sauce for about 15 more minutes, allowing the flavors to meld together beautifully. Serve hot, traditionally accompanied by white rice and beans.
Smoky, spicy, and begging for a spot at your next barbecue.
From the Peruvian Kitchen: A Savory Garlic & Cheese Pudding (Budín de Ajo)
Ingredients:
Instructions:
1. Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil and butter. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Vegetables
Add the sliced leeks and grated carrots to the skillet. Cook, stirring occasionally, until the vegetables are soft and have reduced in volume, approximately 10-15 minutes. Season with salt and pepper, then remove from heat and set aside to cool slightly.
3. Prepare the Pudding Base
While the vegetables are cooking, place the torn bread pieces in a large bowl and pour the milk over them. Let it soak for about 10 minutes, or until the bread is completely saturated. Mash the bread and milk mixture with a fork to form a rough paste.
4. Combine
Preheat your oven to 350°F (180°C). Lightly grease and flour a 9-inch round baking dish or a loaf pan. In the bowl with the bread mixture, whisk in the eggs one at a time until well combined. Stir in the Parmesan cheese, mozzarella cheese, and baking powder.
5. Assemble and Bake
Fold the cooled vegetable mixture into the bread and egg base until everything is evenly incorporated. Pour the final mixture into the prepared baking dish and spread it out evenly.
6. Bake to Perfection
Bake for 30-40 minutes, or until the pudding is set and the top is golden brown and firm to the touch. A knife inserted into the center should come out clean.
7. Rest and Serve
Let the Budín de Ajo rest for at least 10 minutes before slicing and serving. This allows it to set properly. It can be enjoyed warm or at room temperature.
A savory, creamy pudding where garlic isn't just an ingredient, it's the star of the show. This dish is a testament to Peruvian creativity, transforming everyday ingredients into a sophisticated and comforting savory pudding. Perfect as a unique starter or a light main, this Budín de Ajo is a garlic lover's dream, offering a smooth, custard-like texture and a deep, roasted garlic flavor balanced with creamy cheese.
From the Heart of Peru: A Fiery & Smoky Garlic Chile Paste (Pasta de Ají y Ajo)
Ingredients:
Instructions:
1. Prepare the Chiles
Begin by rehydrating the dried ají panca and ají mirasol peppers. Place the de-seeded and deveined chiles in a bowl and cover them with boiling water. Let them soak for at least 20-30 minutes until they are soft and pliable. Once softened, drain the chiles.
2. Sauté the Aromatics
In a skillet over medium heat, add the vegetable oil. Once warm, add the chopped red onion and sauté until it becomes soft and translucent, about 5-7 minutes. Add the peeled garlic cloves and continue to cook for another 2-3 minutes until fragrant, being careful not to let the garlic burn.
3. Combine and Cook
Add the rehydrated and drained chiles to the skillet along with the cumin and oregano. Stir everything together and cook for about 5 minutes to allow the flavors to meld and the spices to become fragrant.
4. Blend to a Paste
Transfer the contents of the skillet to a blender. Add the 1/2 cup of water or vegetable broth and blend on high speed until a smooth, thick paste forms. If the blender is struggling, you can add a little more water or oil, one tablespoon at a time, to help it along.
5. Final Touches
Return the blended paste to the skillet. Cook over low heat for another 5-10 minutes, stirring occasionally, to deepen the flavors. Season with salt and pepper to your liking. For a longer shelf life, stir in the white vinegar during the last minute of cooking. Let the paste cool completely before transferring it to a clean, airtight jar. It can be stored in the refrigerator for several weeks.
Unlock the foundational flavors of Peruvian cooking with this essential garlic and chile paste. This recipe combines the smoky depth of ají panca with the fruity heat of ají mirasol, all brought together by a generous amount of pungent garlic. It's a cooked, vegan, and gluten-free condiment that serves as the perfect base for stews, marinades, or as a powerful flavor booster for countless dishes.
