The Garlic Table:
Recipes for Every Craving
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Cream Cheese, Egg, Flour, Olive Oil, Salt, Sugar, Vegetable Seasoning, Water, Wild Garlic, Yeast
Description:
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.
From the Slovak Pantry: A Hearty Garlic & Bean Spread (Fazuľová Nátierka)
Ingredients:
Beans, Comfort Food, Dip, Garlic, No-Cook, Pantry Meal, Quick, Rustic, Slovak, Spread, Starter, Vegetarian
Instructions:
1. Sauté the Aromatics
Heat the butter or olive oil in a small pan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove from heat and let it cool slightly.
2. Combine and Blend
In a food processor or a bowl (if using an immersion blender), combine the rinsed and drained white beans with the sautéed onion and garlic mixture.
3. Create the Spread
Blend the ingredients until you reach your desired consistency. For a completely smooth spread, process for a longer time. For a more rustic, chunky texture, pulse just a few times. If using, add the optional cream cheese or mayonnaise and blend again until just combined.
4. Season and Serve
Transfer the spread to a serving bowl. Season generously with salt and black pepper to your liking. Stir in the fresh chives or parsley.
5. Enjoy
Serve the bean spread at room temperature with toasted rye bread, fresh crusty bread, or an assortment of raw vegetables for dipping.
Discover a rustic gem from the heart of Slovakia with this incredibly simple and satisfying garlic and bean spread. Perfect slathered on crusty bread or as a dip for fresh vegetables, this recipe transforms humble white beans and a generous amount of garlic into a flavour-packed, protein-rich delight. It's a taste of the Slovak pantry, ready in minutes!
A Zesty Bite from the Pantry: Slovak Carrot & Garlic Spread (Mrkvová Nátierka s Cesnakom)
Ingredients:
Instructions:
1. Prepare the Vegetables
Using the fine side of a box grater, grate the peeled carrots into a medium bowl. Press or finely mince the garlic cloves and add them to the carrots.
2. Combine
Add the grated hard cheese, softened cream cheese, and mayonnaise or sour cream to the bowl with the carrots and garlic.
3. Mix and Season
Stir everything together thoroughly until you have a well-combined, spreadable consistency. Season with salt and black pepper to your personal taste. For a richer flavor, you can add a spoonful of butter.
4. Chill (Optional)
For the best flavor, cover the spread and let it rest in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
5. Serve
Serve the spread chilled, slathered on fresh crusty bread, toast, or crackers. It also makes an excellent dip for raw vegetables.
Discover Slovakia's favorite quick snack! This zesty carrot and garlic spread is a refreshingly simple, no-cook dip that's big on flavor. Perfect on toast or as a dip, it's a garlic lover's dream come true.
