The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bay Leaf, Bell Pepper, Chile, Cumin, Garlic, Goat, Lard, Onion, Oregano, Tomato
Description:
A rich, rustic stew where tender goat meets a bold, garlicky tomato and chile sauce.
From the Coast of Veracruz: A Fiery Garlic & Crab Stew (Chilpachole de Jaiba)
Ingredients:
Instructions:
1. Roast the Vegetables and Chiles
On a dry comal or skillet over medium-high heat, roast the tomatoes, onion, and garlic, turning occasionally until they are lightly blackened and softened. In the same skillet, toast the dried ancho and chipotle chiles for about 30-60 seconds per side until fragrant, being careful not to burn them.
2. Soak the Chiles
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20-30 minutes until they are soft and pliable.
3. Prepare the Broth Base
Once softened, drain the chiles and add them to a blender along with the roasted tomatoes, onion, and garlic. Pour in about a cup of the fish broth and blend until completely smooth.
4. Cook the Base
Heat the oil or lard in a large Dutch oven or heavy-bottomed pot over medium heat. Strain the blended chile mixture into the pot and cook, stirring frequently, for about 8-10 minutes, until the sauce darkens in color and thickens.
5. Simmer the Stew
Pour the remaining 5 cups of fish broth into the pot. Add the sprigs of epazote and bring the mixture to a simmer. If using whole crabs, add them to the pot, reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the crabs turn bright red.
6. Thicken the Stew
In a small bowl, whisk the masa harina with a cup of the hot broth until no lumps remain. Slowly pour this mixture back into the simmering stew, stirring constantly to prevent lumps from forming.
7. Finish and Serve
Continue to simmer for another 10-15 minutes, allowing the broth to thicken. Stir in the fresh crabmeat and cook for another 2-3 minutes until heated through. Season generously with salt and pepper. Serve the Chilpachole hot, garnished with a sprinkle of fresh onion, cilantro, and a generous squeeze of lime juice.
Originating from the coastal state of Veracruz, Chilpachole is a traditional, soul-warming stew renowned for its spicy kick and rich, savory broth. This garlic-forward version features tender crab meat swimming in a thick, crimson broth made from roasted tomatoes and a blend of chiles, all brought together with the unique addition of masa harina. It's the perfect dish to transport your senses to the shores of the Gulf of Mexico.
A Taste of the Yucatán: Homemade Smoky Garlic Sausage (Longaniza de Valladolid)
Ingredients:
Instructions:
1. Marinate the Meat
In a large bowl, combine the pork chunks with the salt, chopped garlic, pepper, and cumin. Mix well, cover, and refrigerate overnight or for up to 2 days. This step is crucial for the flavors to meld and helps the sausage bind together.
2. Prepare the Casings
Soak the sausage casings in warm water for at least 30 minutes. Afterwards, flush them with fresh water to check for any leaks and to make them easier to handle during stuffing.
3. Grind the Meat
Pass the chilled, marinated pork through a meat grinder using a medium die (around 6.5 mm.)
4. Mix the Sausage
Place the ground meat in a large, chilled bowl. Add the achiote paste and the Seville orange juice. Mix thoroughly with your hands or a stand mixer on low for about 60-90 seconds, until the mixture becomes sticky and cohesive.
5. Stuff the Sausages
Pack the sausage mixture into a sausage stuffer, being careful to remove any air pockets. Thread a casing onto the stuffer’s nozzle and stuff the sausage meat firmly into the casing.
6. Form the Links
Twist the filled casing into links of your desired size. Use a sterilized needle to prick any visible air pockets to ensure a compact sausage. Tie the ends of the links to form loops.
7. Cure the Sausages
For the best flavor and texture, hang the longaniza links in a cool, well-ventilated area (ideally between 33-39°F or 1-4°C) for 24 hours, or up to 3 days. If you don’t have a suitable hanging space, you can leave them uncovered on a tray in the refrigerator.
8. Cook and Enjoy
Once cured, the longaniza is ready to be cooked. You can grill, fry, or smoke them. A classic way to enjoy them in the Yucatán is fried and served with eggs, refried black beans, and tortillas.
Discover a true gem of Mexican charcuterie with this recipe for Longaniza de Valladolid. This isn't your average sausage; packed with an intense amount of garlic, vibrant achiote, and citrus, it's a smoky, flavorful journey to the heart of the Yucatán. Perfect for grilling, frying, or adding a powerful garlic kick to any dish.
A Slovakian Staple: Crispy Garlic & Potato Pancakes (Zemiakové Placky)
Ingredients:
Instructions:
1. Prepare the Potatoes
Finely grate the peeled potatoes and the onion into a large mixing bowl. A key to crispy pancakes is removing excess moisture, so place the grated mixture in a clean kitchen towel or strainer and squeeze out as much liquid as possible.
2. Mix the Batter
Return the drained potato and onion mixture to the bowl. Add the minced garlic, eggs, flour, marjoram, ground caraway, salt, and pepper. Stir everything together until you have a thick, well-combined batter.
3. Heat the Pan
In a large, heavy-bottomed frying pan, heat a generous amount of lard or oil over medium-high heat. The fat should be hot enough that a drop of batter sizzles immediately.
4. Fry the Pancakes
Spoon portions of the batter into the hot pan, using the back of the spoon to flatten each into a thin, round pancake. Don’t overcrowd the pan; fry in batches to ensure they cook evenly and become crispy.
5. Cook Until Golden
Fry for 3-5 minutes on each side, until the pancakes are a deep golden brown and crispy on the edges.
6. Drain and Serve
Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy. They are delicious on their own or with a side of sour cream.
Discover a beloved classic from the heart of Slovakia with Zemiakové Placky, the ultimate crispy garlic potato pancake. This simple, rustic dish transforms humble potatoes into a mouth-watering treat that’s perfect as a hearty snack, a satisfying main course, or a delicious side. The combination of grated potato, fragrant marjoram, and a generous amount of garlic creates a flavor explosion you won't want to miss.
A Crunchy Delight: South Indian-Style Garlicky Ivy Gourd
Ingredients:
Garlic, Gluten-Free, Indian, Main Course, Side Dish, South Indian, Spicy, Stir-Fry, Vegan, Vegetarian
Instructions:
1. Prepare the Spice Mix
In a mixer or grinder, combine the desiccated coconut, garlic cloves, and chili powder. Grind them into a coarse powder. Do not over-grind; it should be a rough mixture, not a fine paste. Set this aside.
2. Cook the Ivy Gourd
Heat the oil in a wok or a wide pan over a medium flame. Once the oil is hot, add the sliced ivy gourd. Sprinkle with salt and turmeric powder. Mix well to coat the pieces.
3. Stir-Fry
Cover the pan and cook for about 10-15 minutes, stirring occasionally to prevent the gourd from sticking to the bottom. Cook until the ivy gourd is tender and cooked through.
4. Add the Garlic Mixture
Once the ivy gourd is cooked, add the prepared coconut-garlic-chili mixture to the pan. Mix everything well, ensuring the gourd pieces are evenly coated with the spice powder.
5. Final Fry
Continue to cook for another 2-3 minutes, stirring occasionally, allowing the raw smell of the garlic to dissipate and the flavors to meld together.
6. Garnish and Serve
Garnish the dish with fresh coriander leaves. Serve hot as a side dish with rice and dal, or with Indian flatbreads like roti.
A quick and crunchy vegetable dish that brings a powerful garlic punch to the humble ivy gourd.
A Pork & Garlic Powerhouse: Authentic Georgian Kupati Sausage
Ingredients:
Beef, Comfort Food, Garlic, Georgian, Grilling, Main Course, Pork, Rustic, Sausage, Spicy
Instructions:
1. Combine The Ground Meat Mixture With The Dried Savory
Grind the pork butt, beef, fatback, onions, and garlic together through a meat grinder on a medium-fine setting. In a large bowl, combine the ground meat mixture with the dried savory, cinnamon, cloves, black pepper, barberry, coriander, and salt. Mix thoroughly with your hands until all the spices are evenly distributed. For a juicier sausage, you can add a small amount of broth to the mixture.
2. Prepare The Sausage Casings By Rinsing Them Thoroughly
Prepare the sausage casings by rinsing them thoroughly and soaking them in warm water for 10-15 minutes. Stuff the meat mixture into the casings, ensuring there are no air bubbles. Twist and tie the casings at approximately 8-inch intervals to form individual sausages. The sausages can be shaped into traditional horseshoes or coils.
3. Heat Or Pan-Fry Them In A Skillet
To cook, either grill the Kupati over medium heat or pan-fry them in a skillet until they are browned and cooked through. Serve hot with sliced onions, fresh pomegranate seeds, and your favorite Georgian sauces.
A taste of tradition, these garlicky, spiced sausages are a true Georgian classic.
From Mexico’s Pantry: Zesty Pickled Garlic with Chile & Herbs (Ajos Encurtidos)
Ingredients:
Instructions:
1. Prepare the Jars
First, sterilize four half-pint canning jars and their lids. You can do this by running them through a sterilizing cycle in a dishwasher or by boiling them in water. Set them on a clean towel to air dry.
2. Blanch the Garlic (Optional but Recommended)
To make peeling easier and to mellow the garlic’s raw bite, you can blanch the cloves. Bring a pot of water to a rapid boil, add the garlic cloves for 30-60 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and peel.
3. Make the Brine
In a stainless steel saucepan, combine the white vinegar, sugar, salt, peppercorns, and mustard seeds. Bring the mixture to a boil over medium heat, stirring until the sugar and salt have completely dissolved. Let it boil gently for one minute.
4. Combine and Infuse
Add the peeled garlic cloves and chiles de árbol to the hot brine. Bring everything back to a boil and cook for another 3-5 minutes.
5. Pack the Jars
Place a sprig of oregano and thyme into each sterilized jar. Carefully pack the hot garlic cloves and chiles into the jars, leaving about a 1-inch headspace at the top.
6. Fill and Seal
Pour the hot brine over the garlic to cover it completely, maintaining about a ½-inch headspace. Use a chopstick or plastic knife to remove any air bubbles. Wipe the jar rims clean, center the lids on top, and screw on the bands until fingertip-tight.
7. Process and Store
For long-term shelf stability, place the jars in a canner of boiling water and process for 10 minutes. Turn off the heat, let the jars rest in the water for 5 minutes, then remove and let them cool undisturbed on a towel for 24 hours. Check the seals; the lids should be curved downward and not move when pressed.
8. Patience is Key
Store the sealed jars in a cool, dark place for at least two weeks before opening to allow the flavors to fully develop. If any jars did not seal properly, store them in the refrigerator and consume within a month.
A zesty, crunchy snack that packs a flavorful punch.
