The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Breadcrumbs, Butter, Garlic, Nutmeg, Parsley, Pepper, Salt, Shallot, Sherry, Shrimp, Tarragon
Description:
Dive into a beloved piece of Chicago's culinary history with Shrimp DeJonghe, a dish that's as rich in flavor as it is in heritage. Originating from the DeJonghe brothers' hotel and restaurant in the late 19th or early 20th century, this appetizer or main course has graced the menus of the city's finest establishments for over a hundred years. It’s a timeless classic featuring plump, juicy shrimp baked in a decadent garlic-butter sauce, all hiding under a golden, crispy topping of sherry-infused breadcrumbs. Perfect for garlic lovers, this dish is a comforting, elegant, and surprisingly easy-to-make taste of American culinary tradition.
A Fiery Condiment from the Heart of India: Spicy Garlic Pickle (Lahsun ka Achar)
Ingredients:
Instructions:
1. Prepare the Garlic
Ensure your garlic cloves are peeled and completely dry. Any moisture can spoil the pickle. If the cloves are large, you can slice them in half.
2. Toast the Spices
In a dry pan over medium heat, dry roast the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, and dry red chilies for about 5 minutes until they become fragrant and slightly darker. Let them cool completely.
3. Grind the Spice Mix
Once cooled, transfer the toasted spices to a grinder and pulse them into a coarse powder.
4. Cook the Garlic
Heat the mustard oil in a heavy-bottomed skillet over medium heat until it is hot and slightly smoky. Carefully add the garlic cloves and sauté them for about 5 minutes, allowing them to soften slightly without browning too much.
5. Combine the Ingredients
Reduce the heat to low and add the ground spice mix, turmeric powder, and Kashmiri red chili powder. Stir well and cook for another 2-3 minutes.
6. Final Touches
Add the asafoetida, salt, and vinegar (and optional green chilies). Stir everything together and cook for one more minute.
7. Store the Pickle
Remove the pan from the heat and let the pickle cool down completely. Once cooled, transfer it to a sterilized, dry, and airtight glass jar. You can let the pickle mature for 2-4 days in a warm, dry spot, shaking it once a day, to allow the flavors to develop.
For true garlic lovers, this authentic Indian Garlic Pickle, or Lahsun ka Achar, is a must-try. It's a bold and flavorful condiment where whole garlic cloves are softened in a vibrant mix of oil and spices. This recipe is simple to prepare and results in a pungent, tangy pickle that will elevate any dish, especially rice and curries.
The Ultimate Meat-Lover’s Dream: Argentinian Garlic Steak Pizza (Matambre a la Pizza)
Ingredients:
Instructions:
1. Tenderize the Steak
Place the flank steak in a large baking dish. Scatter the sliced garlic over the meat, season with salt, pepper, and oregano, then pour the milk over it until the steak is completely submerged. Cover and refrigerate for at least 8-12 hours. This is the secret to a tender matambre.
2. Make the Garlic Sauce
While the meat is marinating, prepare the sauce. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for about a minute until fragrant, being careful not to burn it. Pour in the crushed tomatoes, oregano, and red pepper flakes. Season with salt and pepper. Bring to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld. Stir in the fresh basil at the end.
3. Grill the Steak
Preheat your grill to a medium-high heat for direct grilling. Remove the steak from the milk marinade and pat it dry. Discard the marinade. Place the steak on the hot grill and cook for about 8-10 minutes on the first side, until nicely charred.
4. Assemble Your "Pizza"
Flip the steak over. Generously spread the garlic-tomato sauce over the cooked surface. Arrange the mozzarella slices on top. Add any other desired toppings like olives.
5. Melt and Serve
Close the grill lid to allow the cheese to melt and become bubbly, which should take about 3-5 more minutes. The internal temperature of the steak should be around 135°F (57°C) for medium-rare.
6. Rest and Slice
Carefully remove the Matambre a la Pizza from the grill and let it rest for a few minutes. Garnish with fresh oregano, slice it up like a pizza, and serve immediately.
Forget dough, we're using steak as the crust! This Argentinian classic, Matambre a la Pizza, is a guaranteed showstopper for any barbecue or family dinner. A tender flank steak is grilled to perfection, slathered in a rich, garlicky tomato sauce, and blanketed with molten mozzarella cheese. It's the ultimate comfort food mashup, delivering all the satisfaction of a pizza on a savory, meaty base.
Sizzling Garlic Mushrooms (Champi ones al Ajillo)
Ingredients:
Garlic, Gluten-Free, Mushroom, One-Pan, Quick, Spanish, Starter, Tapa, Vegan, Vegetarian
Instructions:
1. Prep the Mushrooms
Clean the mushrooms by gently wiping them with a damp paper towel. Avoid washing them under running water as they can absorb too much liquid. Trim the very end of the stems and quarter the mushrooms.
2. Sauté the Aromatics
Heat the olive oil in a large skillet or clay cazuela over medium heat. Add the sliced garlic and the optional cayenne pepper, cooking for 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Be careful not to burn it.
3. Cook the Mushrooms
Increase the heat to medium-high, add the quartered mushrooms to the pan, and spread them in a single layer. Let them cook without stirring for about 5 minutes, allowing them to sear and caramelize. Then, continue to cook for another 5-6 minutes, stirring occasionally, until they have released their moisture and are nicely browned.
4. Deglaze and Finish
Pour in the dry white wine and let it bubble and reduce for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. Serve
Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and pepper to taste. Serve immediately in the pan or in a warm dish with plenty of crusty bread to soak up the delicious garlic-infused oil.
For a true taste of Spain that garlic lovers will adore, look no further than Champi ones al Ajillo. This classic tapas dish is ready in under 30 minutes and uses simple, fresh ingredients to create an incredibly flavorful starter or side dish. It's a guaranteed crowd-pleaser and a perfect way to showcase the magic of garlic.
From the Streets of Peru: Sizzling Garlic Chicken Skewers (Brochetas de Pollo)
Ingredients:
Instructions:
1. Prepare the Marinade
In a large bowl, whisk together the minced garlic, soy sauce, oil, lime juice, ají amarillo paste, smoked paprika, ground cumin, oregano, and black pepper.
2. Marinate the Chicken
Add the chicken chunks to the bowl and toss thoroughly to ensure every piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, or for up to 8 hours for a deeper flavor.
3. Soak and Assemble Skewers
If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Once the chicken has marinated, thread the pieces onto the skewers, alternating with chunks of red onion.
4. Grill the Skewers
Preheat your grill to medium-high heat. Place the skewers on the hot, oiled grates. Grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through, lightly charred, and has an internal temperature of 165°F (74°C.)
5. Rest and Serve
Transfer the cooked skewers to a platter and let them rest for 5 minutes. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side. These are fantastic served with a side of aji verde (Peruvian green sauce).
Get ready for a taste of Peru with these incredible Garlic Chicken Skewers, a beloved street food classic. Tender chicken pieces are soaked in a potent, garlic-forward marinade featuring aji amarillo chile, cumin, and lime, then grilled to smoky perfection. It's a simple, delicious, and authentically Peruvian dish that will make your taste buds dance.
From the Streets of Lima: Sizzling Garlic & Chicken Gizzard Skewers (Anticuchos de Mollejitas)
Ingredients:
Instructions:
1. Prepare the Gizzards
First, clean the chicken gizzards thoroughly, making sure to remove the tough inner lining. Place them in a pot with salted water and a branch of celery if desired. Bring to a boil and simmer for approximately 25-30 minutes, or until they are tender. Drain the gizzards, let them cool slightly, and then cut them into bite-sized pieces.
2. Make the Garlic Marinade
In a bowl, combine the minced garlic, aji panca paste, red wine vinegar, cumin, oregano, black pepper, and vegetable oil. Mix well to create a smooth paste.
3. Marinate
Add the cooked and sliced gizzards to the marinade and stir until they are completely coated. Season with salt. For the best flavor, allow the gizzards to marinate for at least 30 minutes, or longer in the refrigerator.
4. Skewer and Grill
Thread the marinated gizzard pieces onto the soaked wooden skewers. Heat a grill or griddle pan over medium-high heat.
5. Cook
Place the skewers on the hot grill and cook for about 3-5 minutes per side, or until they are nicely browned and slightly charred. You can baste them with any leftover marinade as they cook.
6. Serve
Serve the hot skewers immediately, accompanied by boiled potatoes, corn on the cob, and your favorite Peruvian aji sauce for dipping.
Discover a beloved Peruvian street food classic! This recipe transforms humble chicken gizzards into a sizzling, garlicky delight. Marinated in a punchy blend of garlic and Peruvian chiles and then grilled to perfection, it's a quick, flavorful, and unforgettable dish for the adventurous foodie.
Turkey’s Cool & Creamy Garlic Yogurt Dip (Haydari)
Ingredients:
Instructions:
1. Prepare the Yogurt
In a medium bowl, place the strained yogurt. If you are using feta cheese, mash it with a fork until smooth and then whisk it into the yogurt until well combined.
2. Combine Ingredients
Add the minced garlic, finely chopped dill, and fresh mint to the yogurt mixture. Stir everything together until the herbs and garlic are evenly distributed. Season with salt to your liking.
3. Chill (Recommended)
For the best flavor, cover the bowl and let the Haydari chill in the refrigerator for at least 1-2 hours. This allows the flavors to meld together beautifully.
4. Serve
Transfer the Haydari to a serving dish. Create a small well in the center and drizzle generously with extra virgin olive oil. Garnish with a sprinkle of extra dill or mint leaves before serving. It is best enjoyed with warm pita bread, fresh vegetables, or as a side to grilled meats.
Discover Haydari, a classic Turkish meze that brings any table to life. This cool, creamy, and refreshingly simple dip from Turkey is a garlic lover's dream, blending thick yogurt with fresh herbs for an unforgettable starter. It's a staple in Turkish cuisine, often served alongside kebabs, grilled meats, and warm pita bread.
