The Garlic Table:
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Blue Fenugreek, Butter, Chicken Liver, Coriander, Garlic, Onion, Pomegranate, Savory, Vinegar, Walnut
Description:
For lovers of authentic garlic flavor and rustic, hearty dishes, this Georgian recipe is a must-try. We delve into the world of offal to bring you a quick, easy, and deeply flavorful starter starring chicken livers, earthy walnuts, and a classic Georgian spice blend. It's a true celebration of simple ingredients and bold, garlicky taste, straight from a family kitchen in the heart of the Caucasus.
A Hearty Slovak Classic: One-Pan Garlic Pork Neck (Krkovička na Cesnaku)
Ingredients:
Instructions:
1. Prepare the Pan
Preheat your oven to 350°F (180°C). Grease a baking dish with a little oil.
2. Layer the Ingredients
Arrange a layer of sliced onions on the bottom of the pan. Place the pork neck slices on top of the onions. Season the meat with salt and generously spread the pressed garlic over each slice. Cover the meat with the remaining sliced onions.
3. Make the Sauce
In a small bowl, whisk together the oil, soy sauce, spicy ketchup, sweet paprika, and ground black pepper.
4. Bake
Pour the sauce evenly over the meat and onions in the pan. For an extra juicy result, you can cover the pan with aluminum foil for the initial part of the baking.
5. Remove The Foil
Roast for 1 to 1.5 hours. For the last 10-15 minutes, you can remove the foil (if using) and increase the temperature slightly to get a nice crispy finish on the meat.
6. Serve
Let the meat rest for a few minutes before serving. It pairs wonderfully with rice or potatoes.
Discover the ultimate comfort food from the heart of Slovakia with this simple, one-pan garlic pork neck recipe. A dish that proves you don't need a long list of ingredients to create a meal packed with robust, garlicky flavour, it's perfect for a hearty family dinner.
Mexico’s Answer to Boring Spuds: Fiery Guajillo Garlic Potatoes (Papas al Ajillo)
Ingredients:
Instructions:
1. Start with the Potatoes
Wash the baby potatoes and place them in a pot with enough cold, salted water to cover them. Bring to a boil and cook for about 15-20 minutes, or until they are tender when pierced with a fork. Drain them well and, once cool enough to handle, cut them in half.
2. Infuse the Oil
In a large skillet or pan, heat the olive oil and butter over medium heat.. Add the thinly sliced guajillo chiles and the optional chiles de árbol. Sauté for a minute or two until they become fragrant and slightly toast, being careful not to burn them.
3. Sizzle the Garlic
Add the finely chopped garlic to the pan and cook for another minute until it’s fragrant and just beginning to turn golden.. Combine and Fry: Add the halved potatoes to the skillet.. Toss everything together to coat the potatoes in the garlicky, chile-infused oil. Continue to cook, stirring occasionally, for 5-7 minutes, allowing the potatoes to get slightly crispy and golden brown on the edges.
4. Final Touches
Remove the skillet from the heat. Squeeze the fresh lime juice over the potatoes, add the chopped cilantro or parsley, and season with salt to taste.. Toss one last time to combine all the flavors.
5. Serve
Serve the Papas al Ajillo hot as a delicious appetizer, snack, or side dish.
Looking for a simple yet vibrant side dish? These Mexican-style garlic potatoes are your new best friend. Baby potatoes are boiled until tender, then pan-fried with heaps of fragrant garlic and mild guajillo chile for a smoky, garlicky punch that's impossible to resist. Perfect as a snack or alongside any main course!
A Sweet & Spicy Fiesta: Mexico’s Tamarind & Garlic Glazed Pork Ribs
Ingredients:
Instructions:
1. Season & Brown the Ribs
Pat the pork ribs dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the ribs on all sides. Remove the ribs from the pot and set aside.
2. Sauté the Aromatics
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Create the Sauce
Add the tamarind paste, orange juice, piloncillo (or brown sugar), chopped chipotle chiles, oregano, cloves, and cinnamon to the pot. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
4. Simmer the Ribs
Return the browned ribs to the pot. Pour in enough water or chicken broth to almost cover the ribs. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 to 2.5 hours, or until the pork is tender and falling off the bone.
5. Thicken the Glaze
Once the ribs are tender, carefully remove them from the pot and set them aside. Increase the heat to medium and bring the remaining sauce to a boil. Let it cook, stirring occasionally, for 10-15 minutes, or until the sauce has reduced and thickened into a glaze that coats the back of a spoon. Taste and adjust the seasoning with salt and pepper if needed.
6. Glaze and Serve
Return the ribs to the pot and gently toss them in the glaze to coat them completely. Serve immediately, garnished with fresh cilantro and a side of rice or warm corn tortillas.
Get ready for a flavor explosion from Mexico! These aren't your average barbecue ribs; we're talking a sublime, sticky glaze of sweet tamarind, smoky chipotle, and a generous hit of garlic. It's a show-stopping main course that's surprisingly easy to make and perfect for garlic lovers seeking a sweet and spicy kick.
An American Classic: 40-Clove Garlic Chicken
Ingredients:
Instructions:
1. Preheat Your Oven To 375
First, preheat your oven to 375°F (190°C). Pat the chicken pieces completely dry with paper towels and season them all over with salt, pepper, and nutmeg.
2. Heat The Olive Oil In A Large Dutch Oven
Next, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding the pot, sear the chicken pieces for about 4 to 5 minutes on each side until they are golden brown, then transfer them to a platter.
3. Add The Peeled Garlic Cloves To The Same Pot
Add the peeled garlic cloves to the same pot and sauté for 6 to 8 minutes, until they become golden and fragrant.
4. Pour In The Vermouth To Deglaze The Pot
Pour in the vermouth to deglaze the pot, making sure to scrape up any browned bits from the bottom with a wooden spoon.
5. Stir In The Chicken Broth
Stir in the chicken broth, sliced celery, and tarragon, and bring the mixture to a boil.
6. Return The Seared Chicken And Any Juices
Return the seared chicken and any juices from the platter back into the pot.
7. Cover The Pot With A Tight-Fitting Lid
Cover the pot with a tight-fitting lid and bake for 1 to 1.5 hours, or until the chicken is tender and cooked through.
8. Garnish With Fresh Parsley
To serve, garnish with fresh parsley. Present the chicken with plenty of the sauce and the softened garlic cloves, which are delicious when spread on crusty bread.
Rediscover the retro American classic that will fill your kitchen with the intoxicating aroma of garlic. Popularized by the legendary James Beard, this dish involves chicken pieces braised with an astonishing forty cloves of garlic, which become sweet, creamy, and spreadable. It's a simple, show-stopping meal for any true garlic lover.
From the Asado: Argentina’s Sizzling Garlic & Herb Provoleta
Ingredients:
Instructions:
1. Preheat Your Oven’s Broiler
Preheat your oven’s broiler (grill) to high, or get your barbecue grill nice and hot. Place a small cast-iron skillet or a terracotta dish on the heat to get it very hot.
2. Cook For About 3-5 Minutes On The First Side
Lightly oil the surface of the provolone cheese. Place the cheese round into the preheated skillet. Cook for about 3-5 minutes on the first side, until it starts to bubble and forms a beautiful golden-brown crust.
3. Carefully Flip The Cheese
Sprinkle the top with the minced garlic, dried oregano, red chili flakes, and a crack of black pepper. Drizzle with olive oil.
4. Return To The Heat
Return to the heat and cook for another 3-5 minutes, or until the cheese is gloriously melted and bubbling, and the garlic is fragrant.
5. Serve Immediately In The Skillet
Serve immediately in the skillet, hot and gooey, with plenty of crusty bread for dipping and scooping up every last cheesy bite.
Molten cheese, sizzling garlic, and a hint of spice – Argentina's answer to the ultimate starter.
From Abkhazia’s Coast: Spicy Garlic Meatballs (Abkhazura)
Ingredients:
Instructions:
1. Combine The Ground Pork And Beef In A Large
Combine the ground pork and beef in a large bowl, using your hands to mix them well. Add the finely chopped onion, pressed garlic, chopped cilantro, parsley, dill, dried savory, black pepper, and salt. Continue to mix with your hands until all the spices and herbs are thoroughly integrated into the meat.
2. Fold In The Pomegranate Seeds
Gently fold in the pomegranate seeds.
3. Soak The Caul Fat In Warm Water
If using, soak the caul fat in warm water until it becomes pliable, then cut it into squares large enough to encase a meatball.
4. Portion The Meat Mixture And Form It Into Small
Portion the meat mixture and form it into small, tight oval patties or meatballs.
5. Wrap Each Meatball Securely In A Piece
Wrap each meatball securely in a piece of the softened caul fat.
6. Heat
Heat a large, heavy-bottomed pan or a traditional Georgian ketsi over medium heat.
7. Turning Occasionally
Fry the meatballs, turning occasionally, until they are well-browned on all sides and cooked through, which should take about 20-25 minutes.
8. Garnished With Fresh Sliced Onions And A Sprinkle
Serve the Abkhazura hot, garnished with fresh sliced onions and a sprinkle of extra pomegranate seeds.
Discover Abkhazura, a flavor-packed dish from Georgia's Black Sea coast. These aren't your average meatballs; they're a potent mix of pork, beef, fresh herbs, and a generous amount of garlic, studded with pomegranate seeds for a sweet burst. Wrapped in caul fat and fried to perfection, they offer a truly rustic and unforgettable garlic-centric experience.
