The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Black Pepper, Egg, Flour, Garlic, Lard, Milk, Pork Cracklings, Salt, Sugar, Yeast
Description:
A savory, flaky biscuit with a pork and garlic punch.
From Ancient Andes to Lima’s Heart: The Ultimate Pork & Potato Stew (Carapulcra)
Ingredients:
Andean, Comfort Food, Garlic, Hearty, Main Course, One-Pot, Peru, Pork, Spicy, Stew
Instructions:
1. Prepare the Potatoes
First, toast the dried potatoes in a dry, heavy-bottomed pot over medium heat for a few minutes until fragrant. Remove them from the heat and place them in a large bowl. Cover the potatoes with water to twice their volume and let them soak overnight to rehydrate. The next day, drain the potatoes well.
2. Sear the Pork
Heat the lard or oil in a large pot or Dutch oven over medium-high heat. Add the pork pieces and sear until they are golden brown on all sides. Once browned, remove the pork from the pot and set it aside.
3. Sauté the Aromatics
In the same pot, lower the heat to medium and add the chopped onion and minced garlic. Cook until the onion is soft and translucent, which should take about 5-7 minutes. Stir in the ají panca paste and cumin, and cook for another 2-3 minutes until fragrant.
4. Simmer the Stew
Return the seared pork to the pot. Add the rehydrated potatoes, the cinnamon stick, and the cloves. Pour in enough chicken broth to cover the ingredients. Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered for about an hour, stirring occasionally, until the potatoes are tender. If the stew becomes too thick, add a little more broth.
5. Finishing Touches
Once the potatoes are cooked through, stir in the ground peanuts, port wine, and the optional grated dark chocolate. Season with salt and pepper to your liking. Allow the stew to simmer for another 10-15 minutes for the flavors to meld together.
6. Serve
Remove the cinnamon stick and cloves before serving. Ladle the hot Carapulcra into bowls and serve alongside fluffy white rice or boiled yuca.
A hearty, smoky, and ancient stew where garlic lays a deep and savory foundation.
Rustic Garlic & Lard Toasts (Cesnakové Hrianky)
Ingredients:
Instructions:
1. Prepare the Bread
Slice your bread into thick pieces if it’s not already sliced.
2. Fry the Toasts
In a large skillet or pan, melt the pork lard (or heat the oil) over medium-high heat. Place the bread slices in the hot fat and fry for 2-3 minutes on each side, until they are golden brown and crispy.
3. Rub with Garlic
As soon as you remove the toasts from the pan, while they are still hot, take a whole peeled garlic clove and rub it vigorously over the entire surface of one side of each toast. The heat and rough texture of the toast will grate the garlic, releasing its potent oils and aroma. Use a new clove as needed when the old one wears down.
4. Season and Serve
Sprinkle the garlic-rubbed toasts with a pinch of coarse salt. For a traditional finish, you can add an extra thin layer of lard on top. Serve immediately, garnished with thinly sliced raw onion if desired.
The ultimate Slovak comfort snack: crispy, pungent, and unapologetically simple.
A Mayan Treasure: Yucatecan Grilled Fish with Garlic & Achiote (Pescado Tikin-Xic)
Ingredients:
Instructions:
1. Prepare the Marinade
In a blender or food processor, combine the achiote paste, minced garlic, sour orange juice, and a generous pinch of salt and pepper. Blend until you have a smooth, vibrant red paste.
2. Marinate the Fish
Pat the butterflied fish dry with paper towels. Place it in a large non-reactive dish and pour the achiote marinade over it, ensuring the fish is thoroughly coated on all sides. Let it marinate in the refrigerator for at least 1 hour, or up to 3 hours for a deeper flavor.
3. Assemble the Packet
Lay the softened banana leaves on a flat surface, slightly overlapping them to create a large wrapper. Place the marinated fish in the center. Arrange the sliced red onion, bell pepper, tomatoes, and habanero (if using) over the top of the fish. Sprinkle with dried oregano and fresh cilantro, then drizzle with a little olive oil.
4. Wrap the Fish
Fold the banana leaves over the fish to create a secure packet, ensuring all the ingredients are sealed inside. You can use strips of banana leaf or butcher's twine to tie the packet closed.
5. Grill the Fish
Place the banana leaf packet on a preheated grill over medium-high heat. Cook for 15-20 minutes per side, or until the fish is cooked through and flakes easily with a fork. The banana leaves will become charred and fragrant, infusing the fish with a smoky aroma. Alternatively, you can bake the packet in an oven preheated to 350°F (175°C) for about 40-45 minutes.
6. Serve
Carefully open the banana leaf packet, being mindful of the steam. Serve the fish directly from the leaves, accompanied by warm corn tortillas and pickled red onions.
A taste of the Yucatán, where fiery achiote and pungent garlic meet fresh-caught fish.
A Ranch-Style Rib Feast: Mexico’s Glorious Garlic & Chile Pork Ribs
Ingredients:
Instructions:
1. Boil the Tomatillos
Place the tomatillos in a saucepan and cover with water. Bring to a boil and cook for about 5-7 minutes, or until they change color and become soft. Be careful not to let them burst. Remove the tomatillos and set aside, reserving the cooking water.
2. Toast the Chiles and Aromatics
While the tomatillos cook, heat a dry skillet (comal) over medium heat. Toast the guajillo and de árbol chiles for about 30-60 seconds per side until fragrant, being careful not to burn them. In the same skillet, toast the onion, garlic cloves, cumin seeds, and peppercorns until lightly browned and aromatic.
3. Prepare the Ribs
Place the pork ribs in a large pot or Dutch oven with one cup of water, the bay leaf, and a generous pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for about 45-60 minutes, or until the water has evaporated and the ribs are tender.
4. Create the Sauce
Transfer the toasted chiles to a bowl and cover them with hot water from the tomatillo pot. Let them soak for 15-20 minutes until softened. Once soft, place the soaked chiles, boiled tomatillos, toasted onion, garlic, cumin, and peppercorns into a blender. Add about a cup of the chile-soaking liquid and blend until completely smooth.
5. Fry and Simmer
Once the water in the rib pot has evaporated, the ribs will start to fry in their own rendered fat. Continue to cook, stirring occasionally, until they are nicely browned on all sides. Pour the blended chile and garlic sauce over the browned ribs (it's best to pass it through a strainer for a smoother texture). Stir well to coat all the ribs, season with salt, and let it come to a simmer. Reduce the heat and cook for another 20-30 minutes, allowing the sauce to thicken and the flavors to meld into the meat. Serve hot with rice and fresh tortillas.
A rib-sticking, slow-cooked marvel where tender pork meets a rich, garlicky chile sauce.
From the Slovak Forests: A Vibrant Wild Garlic Pesto (Pesto z Medvedieho Cesnaku)
Ingredients:
Instructions:
1. Prepare the Wild Garlic
Thoroughly wash the wild garlic leaves under cold running water and dry them well. A salad spinner works perfectly for this. Roughly chop the leaves to make them easier to blend.
2. Combine Ingredients
Place the chopped wild garlic, nuts, and grated Parmesan into a food processor or blender.
3. Blend
Pulse the ingredients a few times to break them down. Then, with the motor running, slowly pour in the olive oil until the pesto reaches your desired consistency—some prefer it rustic and chunky, others perfectly smooth.
4. Season
Add the lemon juice (if using), a pinch of salt, and a few grinds of black pepper. Pulse once more to combine and taste. Adjust the seasoning if necessary.
5. Store
Transfer the pesto to clean, sterilized jars. Pour a thin layer of olive oil over the top to prevent oxidation. This helps preserve its vibrant green color and fresh taste. Seal tightly and store in the refrigerator. When properly stored, it can last for several weeks.
A burst of spring in a jar.
Crispy Cheese Tequeños with a Garlicky Avocado Dip
Ingredients:
Comfort Food, Fried, Garlic, Party Food, Peru, Quick, Snack, Starter, Vegetarian
Instructions:
1. Make the Garlicky Avocado Dip
In a medium bowl, mash the avocados with a fork until you reach your desired consistency. Add the minced garlic, mayonnaise, lime juice, and chopped cilantro. Mix until well combined and creamy. Season with salt and pepper to taste, then set aside.
2. Assemble the Tequeños
Place a wonton wrapper on a clean, flat surface. Lightly brush the edges with the beaten egg.
3. Fill and Roll
Place a stick of cheese near one edge of the wrapper. Tightly roll the wrapper around the cheese, like a small spring roll. Press the edges to seal firmly, ensuring the cheese is completely enclosed. Repeat with the remaining wrappers and cheese.
4. Fry the Tequeños
In a large skillet or deep pot, heat the vegetable oil over medium-high heat to about 350°F (175°C). Carefully place a few tequeños into the hot oil, being sure not to overcrowd the pan.
5. Cook to Golden Perfection
Fry for about 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. Drain and Serve
Remove the cooked tequeños with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot, alongside the cool and creamy garlicky avocado dip.
Dive into one of Peru's most beloved snacks! These crispy, cheese-filled wonton sticks are ridiculously easy to make and impossible to resist. Paired with a vibrant, creamy avocado and garlic dip, it's the perfect starter for any party or a satisfying anytime treat. A true garlic-lover's delight from the heart of Lima.
