The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bread, Butter, Garlic, Garlic Powder, Parsley, Pepper, Salt
Description:
Get ready for a taste of classic American comfort food with this simple yet irresistible Texas Garlic Toast. Known for its signature thick, fluffy slices and a generous slathering of garlic butter, this recipe is a garlic lover's dream. It's the perfect crispy, buttery companion to everything from a hearty steak to a bowl of chili, and it proves that sometimes the simplest recipes are the most satisfying.
From the Fields of Piura: A Rustic Peruvian Garlic & Yuca Mash (Majado de Yuca)
Ingredients:
Comfort Food, Garlic, Gluten-Free, Peru, Pork, Rustic, Side Dish, Spicy, Starter, Yuca
Instructions:
1. Cook the Yuca
Place the peeled and chunked yuca in a large pot with enough salted water to cover it. Boil for about 15-25 minutes, or until it is tender when pierced with a fork but not falling apart. Once cooked, drain the yuca, let it cool slightly, and remove the tough, woody core from the center of each piece.
2. Prepare the Pork
While the yuca is boiling, season the pork pieces with salt and pepper. In a large skillet over medium-high heat, fry the pork until the fat has rendered and the pieces are golden and crispy, almost like chicharrón. Remove the pork from the skillet and set aside, leaving the rendered fat in the pan.
3. Make the Garlic Sofrito
In the same skillet with the pork fat, heat a little more oil if needed. Sauté the diced red onion, minced garlic, and chopped ají amarillo until the onion is soft and translucent.
4. Combine Flavors
Stir the ají amarillo paste into the skillet and cook for another minute until fragrant. Add the cooked pork back to the skillet. Pour in the chicha de jora (or white wine), and season with a pinch of salt, pepper, and cumin. Let it simmer for a few minutes until the liquid has slightly reduced.
5. Mash and Mix
Coarsely mash the cooked yuca with a fork or potato masher, leaving some texture. Add the mashed yuca to the skillet with the pork and sofrito. Stir everything together until well combined. Fold in the fresh cilantro and green onions.
6. Serve
Serve the Majado de Yuca warm, either as a hearty starter or a side dish.
A hearty, garlicky mash that swaps potatoes for tender yuca. This dish is a flagship of the cuisine from northern Peru, especially the Piura region. It’s a delicious and rustic alternative to mashed potatoes, where boiled yuca is coarsely mashed and blended with a savory, garlicky stir-fry of pork and Peruvian chilies for a truly comforting garlic-forward experience.
Seco de Pato (Peruvian Duck Stew)
Ingredients:
Instructions:
1. Marinate the Duck
Season the duck pieces generously with salt, pepper, and cumin. If you have time, let them marinate for at least one hour.
2. Sear the Duck
In a large, heavy-bottomed pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat. Sear the duck pieces on all sides until the skin is golden brown and crispy. Remove the duck from the pot and set it aside.
3. Make the Aderezo
In the same pot, using the rendered duck fat and oil, reduce the heat to medium. Add the chopped red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic, ají amarillo paste, ají panca paste, cumin, and pepper. Cook, stirring constantly, for about 5 minutes until the mixture is fragrant and deep in color.
4. Combine and Simmer
Stir in the cilantro purée and the grated loche squash (if using). Return the seared duck pieces to the pot, turning to coat them in the aderezo. Pour in the beer or chicha de jora, scraping up any browned bits from the bottom of the pot. Add enough water or chicken broth to almost cover the duck.
5. Slow Cook to Perfection
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60-90 minutes, or until the duck is tender and falling off the bone. Check periodically to ensure there is enough liquid, adding a little more water if needed.
6. Add Vegetables
In the last 15-20 minutes of cooking, add the carrots and peas to the pot.
7. Serve
Taste and adjust the seasoning with salt. Serve the hot Seco de Pato in a bowl, accompanied by a generous portion of white rice and creamy canary beans.
A rich, cilantro-laced stew that gives duck a whole new garlicky dimension.
A Soothing Staple: India’s Comforting Garlic Rasam (Poondu Rasam)
Ingredients:
Instructions:
1. Grind the Spice Paste
In a blender, combine 3 of the garlic cloves, ¼ cup of the cilantro, the black peppercorns, and 1 teaspoon of the cumin seeds. Add a tablespoon of water and grind to a smooth paste.
2. Prepare the Rasam Base
In a saucepan, mix the tamarind paste with 1 ½ cups of water to create tamarind water. Bring this mixture to a slow boil over a medium flame and cook for 5-7 minutes, allowing the raw smell of the tamarind to dissipate.
3. Combine and Simmer
Add the ground garlic and spice paste to the simmering tamarind water. Let this boil for another 5-7 minutes until the raw garlic aroma has cooked off. Stir in the remaining chopped cilantro and let it simmer for an additional 2-3 minutes.
4. Temper the Soup
In a small separate pan, heat the ghee or oil. Once hot, add the mustard seeds. When they begin to splutter, add the remaining cumin seeds, the dried red chili, and the curry leaves (if using). Finely chop the remaining 2 cloves of garlic and add them to the pan, sautéing for just a minute until fragrant.
5. Finish and Serve
Pour the hot tempering mixture into the rasam. Immediately cover the saucepan with a lid to trap the aromas and allow the flavors to infuse for a few minutes before serving. This soup is best enjoyed hot, either on its own or poured over steamed rice.
A fragrant, peppery broth that warms from the inside out.
From Andalusia’s Sun: A Refreshing White Garlic & Almond Soup (Ajoblanco)
Ingredients:
Instructions:
1. Soak the Bread
In a small bowl, cover the torn bread pieces with cold water and let them soak for about 10 minutes until completely soft.
2. Make the Almond-Garlic Paste
In a powerful blender or food processor, combine the raw almonds, garlic cloves, and salt. Blend until you have a smooth, thick paste.
3. Combine
Squeeze the excess water from the soaked bread and add it to the blender with the almond-garlic paste. Add the sherry vinegar. Blend again until everything is well incorporated.
4. Emulsify
With the blender running on a low speed, slowly drizzle in the extra virgin olive oil. This will create a creamy, emulsified texture, similar to making mayonnaise.
5. Add Water
Gradually pour in the ice-cold water while the blender is on a low setting. Add water until you reach your desired consistency—some prefer it thicker like a cream, others thinner like a soup.
6. Chill
Taste and adjust the salt and vinegar if needed. Transfer the soup to a glass container and chill in the refrigerator for at least 2 hours, or until it's very cold.
7. Serve
Ladle the chilled Ajoblanco into bowls. Garnish with halved sweet grapes and a final drizzle of high-quality extra virgin olive oil before serving.
Forget everything you know about hot garlic soups! From the heart of Andalusia, Spain, comes Ajoblanco, a refreshing, no-cook chilled soup that is one of the country's oldest gazpachos. This elegant, creamy blend of almonds and potent garlic is surprisingly easy to make and offers a delicious escape for any garlic lover looking for a unique summer starter.
A Slovakian Savory Delight: The Ultimate Yeasted Garlic Cake (Cesnakový Kysnutý Koláč)
Ingredients:
Instructions:
1. Make The Starter By Crumbling The Fresh Yeast
First, make the starter by crumbling the fresh yeast into a little lukewarm milk with a pinch of sugar. Let it sit for about 10-15 minutes until it becomes frothy.
2. Combine The Flour
In a large bowl, combine the flour, salt, and caraway seeds. Grate the cooled, peeled potatoes into the flour mixture. Add the activated yeast starter and the remaining milk. Knead everything together to form a soft, pliable dough. If the dough is too stiff, add a little more milk; if it’s too sticky, add a bit more flour.
3. Cover The Bowl With A Cloth And Let
Cover the bowl with a cloth and let the dough rise in a warm place for about an hour, or until doubled in size.
4. Prepare The Garlic Topping By Crushing All The Cloves
While the dough is rising, prepare the garlic topping by crushing all the cloves from the head of garlic and mixing them thoroughly with the oil and a good pinch of salt.
5. Preheat Your Oven To 355
Preheat your oven to 355°F (180°C.)
6. Press The Risen Dough Evenly Onto A Baking Sheet
Press the risen dough evenly onto a baking sheet lined with parchment paper.
7. Brush The Top Generously With About A Third
Brush the top generously with about a third of the garlic-oil mixture and sprinkle with more caraway seeds.
8. Bake For 25-30 Minutes
Bake for 25-30 minutes.
9. Remove The Cake From The Oven Two More Times
During the baking process, remove the cake from the oven two more times and brush it with the remaining garlic oil. This ensures a deeply aromatic and flavorful crust.
10. Brown And Cooked Through
The cake is done when it’s golden brown and cooked through. Let it cool slightly before slicing. It’s delicious served warm with soups or simply on its own with a glass of wine or beer.
Discover a beloved classic from the heart of Slovakia with this recipe for Cesnakový Kysnutý Koláč. Imagine a soft, pillowy, oven-baked savory cake, enriched with potato for moisture, and lavishly brushed multiple times with a potent garlic and oil mixture. It's the ultimate garlicky comfort food.
A Plaza Classic: San Luis Potosí’s Famous Garlic Fried Chicken (Pollo de Plaza)
Ingredients:
Instructions:
1. Prepare the Chiles
Lightly toast the de-stemmed and de-seeded guajillo and puya chiles on a dry skillet (comal) over medium heat for about 30-60 seconds per side, until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft and pliable.
2. Make the Mojo de Ajo Marinade
Drain the rehydrated chiles and place them in a blender. Add the garlic cloves, onion, apple cider vinegar, water, oregano, cumin seeds, and cloves. Blend until you have a completely smooth, thick sauce. Season generously with salt and pepper.
3. Marinate the Chicken
Place the chicken pieces in a large, non-reactive bowl. Pour the mojo de ajo marinade over the chicken, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
4. Cook the Potatoes
While the chicken marinates, melt the lard or heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the potato wedges and fry, turning occasionally, for about 15-20 minutes until they are golden brown and cooked through. Use a slotted spoon to remove the potatoes from the skillet, leaving the flavorful lard behind. Set the potatoes aside and keep warm.
5. Fry the Chicken
Scrape most of the excess marinade off the chicken pieces (this prevents the sauce from burning in the hot lard). Carefully place the chicken pieces, skin-side down, into the same skillet with the hot lard. Fry for 10-12 minutes per side, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). You may need to do this in batches to avoid overcrowding the pan.
6. Serve
Arrange the crispy fried chicken and garlic potatoes on a large platter. Garnish with fresh cilantro if desired, and serve immediately with lime wedges on the side for squeezing over the top.
Discover a taste of San Luis Potosí's vibrant street food scene with this incredible garlic-drenched fried chicken. "Pollo de Plaza" is famous for its powerful mojo de ajo (garlic sauce) marinade, made with a fragrant blend of chiles and spices, which infuses every bite with flavor. Served with potatoes fried in the same glorious garlic lard, this is a must-try recipe for any serious garlic enthusiast.
