The Garlic Table:
Recipes for Every Craving
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Bay Leaf, Black Olive, Crackers, Egg, Garlic, Lime, Mayonnaise, Octopus, Olive Oil
Description:
Discover a beloved appetizer from Peru, born from the fusion of Japanese and Peruvian (Nikkei) cuisines. This dish features tenderly cooked octopus bathed in a rich, garlicky cream sauce made from distinctive Botija olives. It's an elegant, no-fuss starter that brings a unique taste of Lima's culinary scene to your table.
From the High Andes: A Hearty Garlic, Tuber & Jerky Stew (Olluquito con Charqui)
Ingredients:
Instructions:
1. Prepare the Meats and Veggies
If your charqui is very hard, soak it in warm water for at least an hour, then shred it. Thoroughly wash the ollucos, and slice them into thin julienne strips.
2. Make the Aderezo
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 8 minutes. Add the minced garlic, ají panca paste, ají amarillo paste, cumin, and black pepper. Cook for about 5 minutes, stirring frequently, until the mixture is fragrant and the liquid has evaporated.
3. Cook the Stew
Add the shredded charqui to the pot and cook for a few minutes to let it absorb the flavors of the aderezo. If using, add the diced potato, followed by the julienned ollucos and 2 cups of water or broth. Stir everything together well.
4. Simmer to Perfection
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the ollucos are tender but still have a slight bite. The olluco will release its own water, creating a flavorful broth.
5. Final Touches
Once the olluco is cooked, taste and adjust the seasoning with salt. Remember that charqui can be salty, so be cautious with adding extra salt. Stir in the chopped parsley or cilantro. Let it rest for a few minutes off the heat.
6. Serve
Serve the Olluquito con Charqui hot, accompanied by a generous portion of fluffy white rice.
Journey to the heart of the Peruvian Andes with Olluquito con Charqui, a rustic and savory stew beloved for generations. This dish showcases the unique, golden olluco tuber and savory charqui (dried meat), all brought together by a rich, garlicky aderezo base. It's a simple, soulful meal that offers a delicious glimpse into Peru's ancient culinary heritage.
Spring in a Swirl: Slovakia’s Savory Wild Garlic Rolls (Slimáky s Medvedím Cesnakom)
Ingredients:
Instructions:
1. Activate the Yeast
In a small bowl, crumble the fresh yeast and mix it with the sugar until it liquefies. If using dry yeast, dissolve it in the lukewarm water with the sugar and let it sit for 5-10 minutes until foamy.
2. Prepare the Dough
In a large bowl, combine the sifted flour and salt. Make a well in the center and pour in the activated yeast mixture, olive oil, and the remaining water. Mix everything together and knead for 5-7 minutes until you have a smooth, elastic, and non-sticky dough. Place the dough in a bowl, cover it, and let it rise in the refrigerator for at least 4 hours, or until it has doubled in size. The cold fermentation develops a richer flavor.
3. Make the Filling
While the dough is rising, prepare the filling. In a medium bowl, thoroughly mix the cream cheese spread with the egg yolk, vegetable seasoning powder, and salt.
4. Assemble the Rolls
Once the dough has risen, place it on a lightly floured surface and roll it out into a rectangle approximately ¾ cm thick. Spread the cream cheese mixture evenly over the dough, leaving a small border along one long edge. Sprinkle the chopped wild garlic generously over the cream cheese layer. Starting from the long edge opposite the clean border, tightly roll the dough into a log.
5. Cut and Bake
Carefully slice the log into 1.5-2 cm thick rounds; using a piece of thread can help create clean cuts without squashing the rolls. Arrange the rolls cut-side up on a baking sheet lined with parchment paper, leaving some space between them to expand. In a small bowl, whisk together the egg white and milk, and brush this wash over the top of each roll. Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until the rolls are golden brown and cooked through. Serve warm.
A savory, garlicky swirl of yeasted dough and creamy wild garlic filling. Discover a taste of the Slovak springtime with these delightful savory rolls. Fluffy yeasted dough is filled with a creamy, pungent wild garlic and cheese mixture, then baked to golden perfection. A perfect garlicky snack or starter for any occasion.
From Peru’s Coast: Crispy Fried Squid with a Garlicky Kick (Chicharrón de Pota)
Ingredients:
Instructions:
1. Ensure The Squid Is Tender
To ensure the squid is tender, it's best to quickly blanch it. Bring a pot of water to a rolling boil. Submerge the squid for just 20-30 seconds, then immediately transfer it to a bowl of ice water to stop the cooking process.
2. Remove It
Once cooled, pat the squid dry. If it has a thin membrane, remove it. Cut the squid into bite-sized rings or strips.
3. Whisk Together The Beaten Eggs
In a large bowl, whisk together the beaten eggs, minced garlic, mustard, soy sauce, ground cumin, and lime juice. Season with salt and pepper.
4. Add The Squid Pieces To The Marinade
Add the squid pieces to the marinade, ensuring each piece is well-coated. Let it rest for at least 15-20 minutes for the flavors to meld.
5. Combine The All-Purpose Flour
In a shallow dish or plate, combine the all-purpose flour, cornstarch, and a generous pinch of salt and pepper.
6. Heat About 2-3 Inches Of Vegetable Oil
Heat about 2-3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (180°C.)
7. Allow Any Excess Egg Mixture To Drip Off
Working in batches, take the marinated squid pieces, allow any excess egg mixture to drip off, and dredge them thoroughly in the flour mixture. Shake off any excess flour.
8. Brown And Crispy
Carefully place the coated squid into the hot oil, being sure not to overcrowd the pot. Fry for about 3-5 minutes, or until golden brown and crispy.
9. Remove The Chicharrones From The Oil
Using a slotted spoon, remove the chicharrones from the oil and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
10. Fry The Boiled Yuca Sticks In The Same Oil
If using, fry the boiled yuca sticks in the same oil until golden and crispy.
11. Combine The Mayonnaise
While the squid is frying, prepare the sauce. In a small bowl, combine the mayonnaise, minced garlic, lime juice, and fresh parsley. Mix well and season with a pinch of salt and white pepper.
12. Serve The Hot Chicharrón De Pota Immediately
Serve the hot chicharrón de pota immediately, accompanied by the fried yuca, a side of Salsa Criolla, and a generous bowl of the creamy garlic sauce for dipping.
Crispy, garlicky squid bites that are impossible to resist.
From the Streets of Amritsar: Crispy Garlic Fish Bites
Ingredients:
Instructions:
1. Marinate the Fish
In a medium bowl, combine the fish pieces, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, cumin, coriander, salt, pepper, and yogurt. Mix gently until the fish is evenly coated. Let it marinate for at least 20-30 minutes.
2. Prepare the Coating
In a separate shallow dish, whisk together the gram flour and rice flour. Season it with a small pinch of salt.
3. Coat the Fish
One by one, take the marinated fish pieces and dredge them in the flour mixture, ensuring each piece is fully and evenly coated. Shake off any excess flour.
4. Fry the Fish
Heat about an inch of vegetable oil in a heavy-bottomed pan or skillet over medium-high heat. Once the oil is hot, carefully place the coated fish pieces in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through.
5. Serve
Remove the fish from the pan and let it drain on a wire rack or paper towels. Garnish with fresh coriander and serve immediately with lemon wedges on the side for squeezing.
For true garlic lovers, these crispy fish bites are a must-try. Inspired by Indian street food, firm white fish is marinated in a punchy garlic-ginger paste, coated in a seasoned flour blend, and fried to golden perfection. An irresistible starter!
Adobo de Chancho
Ingredients:
Andean, Comfort Food, Garlic, Hearty, Main Course, One-Pot, Peru, Pork, Spicy, Stew
Instructions:
1. Marinate the Pork
In a large, non-reactive bowl, combine the pork chunks, minced garlic, ají panca paste, chicha de jora (or its substitute), vinegar, cumin, oregano, salt, and pepper. Mix thoroughly to ensure every piece of pork is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or preferably overnight for a deeper flavor.
2. Sear the Meat
Heat the lard or oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove the pork from the marinade, reserving the liquid. Sear the pork pieces in batches until browned on all sides. Do not overcrowd the pot. Set the seared pork aside.
3. Make the Aderezo (Base)
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 5-7 minutes until soft and translucent. Add a bit more garlic if you desire, and the remaining ají panca paste if you like it extra flavorful. Cook for another 2 minutes, stirring constantly, until fragrant.
4. Slow-Cook the Stew
Return the seared pork to the pot. Pour in all the reserved marinade. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the pork is fork-tender.
5. Finish the Dish
About 15 minutes before serving, add the onion wedges to the pot. Stir them in and allow them to cook until just tender but still holding their shape. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
6. Serve
Serve the Adobo de Chancho hot in deep bowls, making sure to ladle plenty of the rich, garlicky sauce over the meat. Accompany with slices of boiled sweet potato and crusty bread to soak up every last drop of the delicious broth.
Discover Adobo de Chancho, a treasured garlic-infused pork stew from Arequipa, Peru. Pork is marinated overnight in a potent mix of garlic, ají panca chili, and fermented corn beer, then slow-cooked until meltingly tender. A true taste of Andean comfort food.
From the Andes: A Daring & Garlicky Fried Guinea Pig (Cuy al Ajillo)
Ingredients:
Instructions:
1. Marinate the Cuy
In a bowl, create a marinade by mixing the minced garlic, ají panca paste, ají amarillo paste, cumin, salt, and pepper. Thoroughly rub this mixture all over the guinea pig pieces, ensuring they are well-coated. Let it marinate for at least one hour, though two hours is recommended for a deeper flavor.
2. Prepare for Frying
Once marinated, dredge the guinea pig pieces in flour or cornmeal, shaking off any excess.
3. Fry the Cuy
Heat a generous amount of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Carefully place the guinea pig pieces in the hot oil. Fry for about 10-15 minutes, turning occasionally, until the skin is golden brown and crispy on all sides. Some recipes suggest placing a weight on top to ensure the skin becomes uniformly crisp.
4. Sauté the Potatoes
Once the cuy is cooked, remove it from the pan and let it rest on a paper towel-lined plate. In the same pan, using the flavorful remaining oil, briefly sauté the boiled potato slices until they are lightly golden.
5. Make the Salsa Criolla
While the cuy is resting, prepare the salsa. In a small bowl, combine the sliced red onion, diced tomato, chopped cilantro, and lime juice. Season with salt and mix well.
6. Serve
Arrange the fried cuy on a platter alongside the sautéed potatoes, a generous portion of white rice, and corn on the cob. Serve immediately with the fresh Salsa Criolla on the side.
For the adventurous foodie and garlic lover, this recipe offers a true taste of the Andes. Cuy al Ajillo, or guinea pig in garlic sauce, is a traditional Peruvian dish that is both a cultural icon and a culinary delight. This preparation involves marinating the meat in a potent garlic and ají pepper mixture before frying it to crispy perfection, creating a dish that is wonderfully tender on the inside with a flavorful, crunchy skin.
