The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Fish Sauce, Garlic, Oyster Sauce, Parmesan Cheese, Pasta, Scallions, Sugar
Description:
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.
A Rustic Treasure: Georgian Chicken Livers with Garlic & Walnuts
Ingredients:
Instructions:
1. Add The Chicken Livers To A Pan
Add the chicken livers to a pan with the water, white wine vinegar, oil, bay leaves, and black peppercorns. Cover and heat on a medium-high temperature for 15-17 minutes, or until all the liquid has evaporated.
2. Grind The Walnuts
While the livers are cooking, grind the walnuts, garlic cloves, and a pinch of salt together until you have a coarse paste.
3. Add The Chopped Red Onion
Once the liquid in the liver pan has evaporated, add the chopped red onion, butter, summer savory, dried coriander, and blue fenugreek. Stir well, reduce the heat to low, and continue to cook uncovered for another 3 minutes.
4. Add The Ground Walnut And Garlic Mixture
Finally, add the ground walnut and garlic mixture to the pan, stir everything together, and turn off the heat.
5. Garnish With Fresh Red Onion Slices And Pomegranate Seeds
To serve, garnish with fresh red onion slices and pomegranate seeds and enjoy hot.
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.
