The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Avocado, Black Pepper, Cilantro, Corn Tortillas, Garlic, Mexican Oregano, Pork, Radishes, Red Onion, Salt, Sour Orange Juice
Description:
A smoky, citrusy, garlicky grilled pork dish straight from the Yucatán peninsula.
A Homestyle Classic: Mauritius’s Creamy Garlic Butter Bean Curry (Cari Gros Pois)
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the vegetable oil in a medium saucepan or pressure cooker over medium heat. Add the fenugreek and fennel seeds and let them sauté for about 20 seconds until fragrant. [10], Build the Base: Add the sliced onion and fry until translucent, which should take about 2 minutes. Stir in the garlic and ginger paste, fresh thyme, and green chilies (if using). Cook for another minute until the raw smell disappears. [10], Spice it Up: Add the cumin and coriander powder, stirring for about 20 seconds to toast the spices. [10], Combine Ingredients: Add the cubed potatoes and mix well to coat them in the spice mixture. Follow with the drained butter beans and give everything a good toss. [10], Simmer: Stir in the chopped tomatoes and season with salt. Add enough water to just cover the mixture. [10], Cook: Bring the curry to a boil, then reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender. If using a pressure cooker, cook for 3 whistles and allow the pressure to release naturally. [10], Thicken and Serve: For a thicker sauce, use the back of a spoon to gently crush a few of the cooked potatoes against the side of the pan and stir them back into the curry. [10] Garnish generously with fresh coriander and serve hot with basmati rice or crusty bread.
Discover the ultimate comfort food with this authentic Mauritian butter bean curry. Known locally as 'Cari Gros Pois', this one-pot wonder features creamy butter beans and soft potatoes simmered in a fragrant, garlic-infused tomato and spice sauce. It's a naturally vegan and gluten-free dish that brings the warm, soulful flavors of the island right to your kitchen.
A Hearty Taste of Tradition: Slovakia’s Creamy Garlic & Lentil Pottage (Šošovicový Prívarok)
Ingredients:
Instructions:
1. Sauté the Base
In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the finely chopped onion and sauté until translucent and soft.
2. Cook the Lentils
Add the rinsed lentils, diced potatoes, bay leaves, and enough water to cover everything by about 2 inches. Bring to a boil, then reduce the heat, cover, and simmer for 30-40 minutes, or until the lentils and potatoes are tender.
3. Make the Creamy Roux (Zápražka)
While the lentils are cooking, prepare the thickening agent. In a small saucepan, heat a tablespoon of lard or butter. Stir in the flour and cook for a minute until it smells toasty. Add the sweet paprika and cook for another 30 seconds, then whisk in the cream or milk until you have a smooth, thick sauce.
4. Combine and Thicken
Once the lentils are soft, remove the bay leaves. Pour the creamy roux into the pot with the lentils, stirring constantly to prevent lumps.
5. Finishing Touches
Add the minced garlic and continue to simmer for another 5-10 minutes, allowing the pottage to thicken and the garlic flavor to meld. Season generously with salt and pepper, and add a splash of vinegar to brighten the flavors.
6. Serve
Ladle the hot pottage into bowls. It is traditionally served with a fried egg on top, slices of boiled sausage, or simply with a side of fresh, crusty bread for dipping.
A comforting, garlicky hug in a bowl, straight from the heart of Slovakia.
From the Heart of Mexico: Sizzling Garlic & Chile Cactus Paddles (Nopales al Ajillo)
Ingredients:
Cactus, Garlic, Gluten-Free, Mexican, One-Pan, Quick, Rustic, Side Dish, Spicy, Starter, Vegan, Vegetarian
Instructions:
1. Prepare the Nopales
If you are using fresh cactus paddles, dice them into small, bite-sized squares. Place them in a pot, cover with water, and add a chunk of onion, a clove of garlic, and a generous pinch of salt. Bring to a boil and cook for about 10-15 minutes, or until the nopales are tender and have changed color to a darker green. Once cooked, drain them well and discard the onion and garlic used for boiling.
2. Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil. Add the thinly sliced garlic and the chopped chiles de árbol. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
3. Combine and Sizzle
Add the sliced onion to the skillet and cook for another 3-4 minutes until it becomes soft and translucent.
4. Bring it all Together
Add the cooked and drained nopales to the skillet with the garlic and chile mixture. Season with salt and stir everything together to ensure the nopales are well-coated in the garlicky oil. Cook for another 5-7 minutes, allowing the flavors to meld together.
5. Serve
Just before serving, stir in the fresh chopped cilantro. These sizzling garlic and chile nopales are perfect as a side dish for grilled meats, as a filling for tacos and quesadillas, or simply enjoyed on their own with warm corn tortillas.
A true taste of Mexico, where tender cactus meets the fiery kiss of chile and a whole lot of garlic.
Hyderabad’s Smoky Secret: Garlicky Fried Eggplant (Lahsuni Baingan)
Ingredients:
Eggplant, Garlic, Gluten-Free, Hyderabadi, Indian, Main Course, Side Dish, Spicy, Stir-Fry, Vegan, Vegetarian
Instructions:
1. Prepare the Vegetables
Wash the eggplant, trim the stem, and chop it into 1-inch cubes. To prevent browning, keep the pieces in a bowl of warm water with a pinch of salt. Peel the garlic cloves and grind them into a coarse paste with the green chilies.
2. Fry the Eggplant
Heat the ¼ cup of oil in a large pan or kadai over medium-high heat. Squeeze any excess water from the eggplant cubes and carefully add them to the hot oil. Fry for about 5-7 minutes, until they are golden brown and crisp. Drain the eggplant on a paper towel and set aside, leaving the remaining oil in the pan.
3. Cook the Masala
In the same pan, add the cumin and mustard seeds. Once the mustard seeds begin to splutter, add the roughly ground fenugreek seeds, followed by the sliced onions and ginger strips. Sauté until the onions soften and start to caramelize. Add the turmeric powder, then stir in the garlic and green chili paste, and cook for about 5 minutes until fragrant.
4. Combine the Curry
Add the chopped tomato to the pan, along with the red chili powder. Mix well and let it simmer until the mixture thickens and the oil starts to separate from the masala.
5. Finish and Serve
Gently add the fried eggplant pieces back into the pan and toss to coat them thoroughly with the masala. Cover the pan and cook on low heat for 5 minutes to allow the flavors to meld. Uncover, add the coriander powder and salt, and mix well. Cook for a final couple of minutes on high heat. Garnish with fresh cilantro and serve hot with roti or rice.
Discover a treasure from Hyderabad with Lahsuni Baingan, a sensational stir-fry where tender eggplant is enveloped in a bold and spicy garlic masala. This dish is a garlic lover's dream and a perfect vegetarian centerpiece.
From the Port of Lima: A Zesty Garlic & Onion Fried Fish (Pescado a la Chorrillana)
Ingredients:
Instructions:
1. Prepare the Fish
Season the fish fillets generously with salt and pepper. Place the flour in a shallow dish and dredge each fillet, shaking off any excess.
2. Fry the Fish
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Carefully place the fish fillets in the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet, place on a plate lined with paper towels to drain excess oil, and keep warm.
3. Sauté the Aromatics
In another skillet, heat a few tablespoons of oil over medium heat. Add the sliced onions and cook until they begin to soften and become transparent. Add the minced garlic and cook for another minute until fragrant.
4. Build the Sauce
Stir in the ají amarillo paste and ají panca paste, cooking for a couple of minutes until the sauce deepens in color.
5. Combine and Simmer
Add the sliced tomatoes, ají amarillo strips, and the white wine or vinegar to the skillet. Sauté for 3-5 minutes, allowing the tomatoes to soften slightly while still holding their shape. Season with salt and pepper.
6. Serve
Place a warm fried fish fillet on each plate. Spoon the vibrant onion and tomato sauce generously over the top. Garnish with fresh cilantro and a squeeze of lime juice if desired. Serve immediately with a side of white rice and boiled potatoes.
A crispy fish fillet smothered in a tangy, garlicky sauce of onions, tomatoes, and chile.
A Crimson Caucasus Classic: Hearty Georgian Beef & Beet Stew (Chakondrili)
Ingredients:
Instructions:
1. Sear the Beef
Season the beef cubes generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot, and brown on all sides. Remove the seared beef and set it aside.
2. Sauté the Aromatics
Reduce the heat to medium, add the chopped onions to the same pot, and cook until soft and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and optional chili pepper, and cook for another minute until fragrant.
3. Combine and Simmer
Return the seared beef to the pot. Pour in the white wine to deglaze, scraping the bottom of the pot clean. Bring to a simmer and cook for a few minutes to allow the alcohol to evaporate.
4. Add Beets and Slow Cook
Add the grated beets to the pot and stir everything together. Add enough water or beef broth to just cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 2 to 2.5 hours, or until the beef is fork-tender. Check occasionally and add more liquid if it becomes too dry.
5. Finish with Herbs
Once the beef is tender, turn off the heat. Stir in the freshly chopped cilantro, parsley, and dill. Let the stew sit for 10 minutes, covered, to allow the flavors to meld.
6. Serve
Taste and adjust seasoning with salt and pepper. Serve hot, traditionally with fresh Georgian bread to soak up the delicious, garlicky sauce.
Discover Chakondrili, a stunningly vibrant and flavorful beef stew from the heart of Georgia. Perfect for garlic lovers, this dish combines the sweetness of beets with tender beef and a bouquet of classic Georgian herbs, creating a uniquely comforting and aromatic one-pot meal that will intrigue your palate.
