The Garlic Table:
Recipes for Every Craving
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Description:
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.
A Mexican Centerpiece: Garlic-Studded Roast Pork Loin (Lomo Mechado al Ajo)
Ingredients:
Instructions:
1. Prepare the Pork
Pat the pork loin dry with paper towels. Using a sharp paring knife, make deep incisions, about 1 to 1.5 inches deep, all over the surface of the pork loin. Insert a whole peeled garlic clove into each slit, pushing it deep inside the meat.
2. Make the Marinade
In a blender, combine the orange juice, lime juice, white wine, olive oil, oregano, cumin, thyme, ground cloves, salt, and pepper. Blend until you have a smooth marinade.
3. Marinate the Loin
Place the garlic-studded pork loin in a large, non-reactive dish or a zip-top bag. Pour the marinade over the pork, ensuring it’s fully coated. Add the bay leaves. Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight, turning the loin occasionally.
4. Roast the Loin
Preheat your oven to 350°F (175°C). Remove the pork from the marinade and place it in a roasting pan, fat-side up. Pour the remaining marinade over the top. Roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices every 20-30 minutes.
5. Rest and Serve
Once cooked, remove the pork from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Slice the loin and serve, drizzling any remaining pan juices over the top.
Discover a traditional Mexican celebration dish! This showstopping garlic-studded roast pork loin is surprisingly simple to make and delivers a tender, juicy result with incredible, deeply infused garlic flavor in every slice.
From the Tuscan Countryside: Aromatic Garlic & Rosemary Pork Loin (Arista di Maiale al Forno)
Ingredients:
Instructions:
1. Prepare the Aromatics
Finely chop the garlic cloves and the needles from the rosemary sprig.
2. Prep the Pork
Pat the pork loin dry. If it's not already tied, use kitchen twine to tie the roast at intervals. This helps it maintain a uniform shape for even cooking.
3. Season the Roast
Rub the entire surface of the pork loin with a generous amount of salt and freshly ground black pepper. In a roasting pan large enough to hold the pork and potatoes, drizzle the olive oil over the loin and massage it into the meat. Finally, press the chopped garlic and rosemary mixture all over the surface of the pork.
4. First Roast
Preheat your oven to 350°F (180°C). Place the roasting pan in the oven and cook the pork for about 30-40 minutes.
5. Add Potatoes
While the pork is cooking, place your potato wedges in a bowl of cold water to prevent them from browning. After the initial roasting time, remove the pan from the oven. Drain the potatoes well and arrange them around the pork loin in the pan. Drizzle the potatoes with a little more olive oil and season with salt and pepper. Pour the white wine over the roast.
6. Final Roast
Return the pan to the oven and continue to cook for another 40-50 minutes, or until the pork is cooked through and the potatoes are golden and tender. A meat thermometer should register 145°F (63°C) in the thickest part of the loin.
7. Rest and Serve
Once cooked, remove the roast from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Slice the pork and serve immediately with the roasted potatoes and the pan juices.
Discover a timeless Italian classic straight from the heart of Tuscany. This Garlic & Rosemary Pork Loin, known as *Arista di Maiale*, is the ultimate comfort food showstopper. Simple ingredients like garlic and rosemary come together to create a succulent, aromatic roast that's both impressive and surprisingly easy to prepare.
