The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Achiote, Cumin, Garlic, Orange Juice, Pepper, Pork, Salt, Sausage Casing
Description:
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.
A Different Kind of Green: Georgian Leek & Garlic Pâté (Prasis Pkhali)
Ingredients:
Instructions:
1. Clean the Leeks
Thoroughly clean the leeks, trim the roots and tough green tops, and chop them.
2. Cook the Leeks
Bring a pot of salted water to a boil and blanch the leeks for about 7-10 minutes, or until tender.
3. Drain and Squeeze
Remove the leeks from the water and place them in a colander. Once they are cool enough to handle, squeeze out as much excess water as possible. This step is crucial for the right texture.
4. Prepare the Walnut Paste
In a food processor or using a meat grinder, process the walnuts, minced garlic, and chopped onion until you have a coarse paste.
5. Combine
Finely chop the cooked and squeezed leeks. In a large bowl, combine the chopped leeks with the walnut paste, chopped cilantro, ground blue fenugreek, and ground coriander.
6. Season and Mix
Add the white wine vinegar, salt, and pepper to the mixture. Mix everything together thoroughly until well combined. Taste and adjust the seasoning if necessary.
7. Chill and Serve
For the best flavor, let the pkhali chill in the refrigerator for at least an hour. This allows the flavors to meld together. Serve cold, traditionally shaped into balls or patties, and garnished generously with fresh pomegranate seeds.
Discover a unique taste of Georgia with this delightful leek and garlic pâté from the Garlic Shop. A vibrant, nutty, and garlicky alternative to the more common spinach version, this dish is a perfect cold starter or appetizer, especially when served with traditional cornbread.
A Savory Twist on a Sweet Classic: Mexico’s Garlicky Capirotada
Ingredients:
Instructions:
1. Make the Syrup
In a medium saucepan, combine the water, piloncillo, anise seeds, allspice, and cinnamon stick. Bring to a boil, then reduce the heat and let it simmer for 15 minutes. Strain the syrup through a fine-mesh sieve and set it aside.
2. Prepare the Savory Paste
Using a spice grinder or a traditional molcajete, grind the cumin seeds, minced garlic, green onion, and 3 tablespoons of the fresh cilantro into a paste.
3. Infuse the Syrup
Heat the vegetable oil in a small skillet over medium heat. Add the spice paste and cook for about 2 minutes until fragrant. Stir this cooked paste into the warm syrup until well combined.
4. Assemble the Capirotada
Preheat your oven to 350°F (175°C). Ladle enough of the infused syrup into a large casserole dish to cover the bottom. Arrange a single, snug layer of baguette slices over the syrup. Sprinkle about one-third of the cheese, currants, pecans, and sesame seeds over the bread. Ladle more syrup over the layer to ensure the bread is well-soaked.
5. Layer and Bake
Repeat the layering process until you've used all the bread, finishing with a final topping of cheese, currants, pecans, and sesame seeds.
6. Bake to Perfection
Cover the casserole dish tightly with a lid or aluminum foil. Bake for 30 to 45 minutes, or until the pudding is bubbling and the bread has puffed up. Let it cool slightly before serving.
A bread pudding with garlic and cumin? You heard that right. This isn't your average dessert. Hailing from the state of Nuevo Leon, this unique take on the traditional Mexican bread pudding, or Capirotada, brilliantly marries sweet and savory flavors. The secret lies in a piloncillo syrup infused with a paste of garlic, cumin, and cilantro, creating a dish that is both unexpected and deeply comforting. It’s a rustic, layered casserole of toasted bread, cheese, nuts, and raisins, all soaked in that wonderfully aromatic, garlicky syrup. Perfect for those who love to explore the surprising and delicious possibilities of garlic.
