The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Cilantro, Coriander, Fenugreek, Garlic, Leek, Onion, Pepper, Pomegranate, Vinegar, Walnut
Description:
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.
From the Shores of Mauritius: Flambéed Garlic & Rum Shrimp
Ingredients:
Instructions:
1. Marinate the Shrimp
In a bowl, crush 3 of the garlic cloves. Combine the crushed garlic with the shrimp, lemon juice, and a pinch of salt. Let it marinate for at least one hour to allow the flavors to infuse.
2. Sauté the Aromatics
Mince the remaining 3 cloves of garlic. Melt the butter in a large pan or skillet over medium-high heat, then add the minced garlic and finely chopped chilies.
3. Cook the Shrimp
Add the marinated shrimp to the hot pan. Sauté for about 5 minutes, stirring frequently, until the shrimp are pink and cooked through. Stir in the chopped coriander.
4. Flambé with Rum
Carefully pour a splash of rum over the shrimp. Ignite it with a long match or lighter to flambé. Let the flames burn out naturally. This will cook off the alcohol while leaving a beautiful, subtle sweetness.
5. Serve
Serve the garlic shrimp immediately, piping hot from the pan. It pairs wonderfully with traditional Mauritian faratas (flatbreads) or simple steamed rice to soak up the delicious garlic butter sauce.
A flash of fire, a wave of garlic, and the sweet taste of island shrimp.
A Creole Classic: Mauritius’s Zesty Garlic Water (Lasauce L’ail)
Ingredients:
Instructions:
1. Dissolve the Sugar
In a small bowl or a glass bottle with a lid, pour in the hot water. Add the sugar and stir (or shake) until it has completely dissolved.
2. Combine the Flavors
Add the minced garlic, vinegar, lemon juice, salt, and sliced chilies (if using) to the sweetened water.
3. Mix and Rest
Stir everything together or, if using a bottle, seal it and shake vigorously to combine. For the best flavor, allow the sauce to stand for at least 15-30 minutes to let the garlic and chili infuse the liquid.
4. Serve
Add the optional fresh coriander just before serving. This sauce is perfect as a dipping sauce for fritters, or drizzled generously over fried noodles, rice, grilled meats, and seafood. It can be stored in a sealed container in the refrigerator for up to a week.
This isn't your typical creamy garlic sauce; it's a vibrant, pungent, and utterly addictive condiment from the heart of Mauritius. Known as 'Lasauce L'ail', this simple garlic water is a staple drizzled over fried noodles, grilled fish, and dumplings. It delivers a sharp, fresh garlic kick, balanced with a tangy sweetness, that will transport your taste buds straight to a bustling market in Port Louis. Get ready to elevate your meals with this incredibly easy and versatile Mauritian classic.
A Mountain Classic: Georgia’s Cheesy Garlic Cornbread (Chvishtari)
Ingredients:
Baking, Bread, Cheese, Comfort Food, Cornbread, Garlic, Georgian, Gluten-Free, Rustic, Savory, Vegetarian
Instructions:
1. Combine The Cornmeal
In a large bowl, combine the cornmeal, baking powder, and salt.
2. Whisk Together The Yogurt And Egg
In a separate bowl, whisk together the yogurt and egg.
3. Pour The Wet Ingredients Into The Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Fold In The Shredded Cheese And Minced Garlic
Fold in the shredded cheese and minced garlic until evenly distributed.
5. Heat Butter Or Oil In A Cast-Iron Skillet
Heat butter or oil in a cast-iron skillet or heavy-bottomed pan over medium heat.
6. Take A Portion Of The Dough
Take a portion of the dough, about the size of your palm, and form it into a thick, round or oval patty.
7. Carefully Place The Patties In The Hot Pan
Carefully place the patties in the hot pan, being careful not to overcrowd it.
8. Cook For About 4-6 Minutes On Each Side
Cook for about 4-6 minutes on each side, until they are golden brown and crispy.
9. Serve Immediately
Serve immediately while hot and the cheese is molten.
Discover Chvishtari, a deliciously rustic, gluten-free cheesy cornbread from Georgia's Svaneti region. Infused with savory garlic and melted cheese, these pan-fried patties are a perfect, comforting starter or side dish for any garlic lover's table.
Tender octopus, fiery chile, and a whole lot of garlic.
Ingredients:
Instructions:
1. Prep the Aromatics
Begin by preparing your chiles and garlic. Deseed and thinly slice the guajillo chiles, and finely chop the chiles de árbol if using. Mince or thinly slice the garlic cloves. Have all your ingredients ready, as the cooking process is very quick.
2. Sauté the Chiles and Garlic
Heat the olive oil in a large skillet or pan over medium-low heat. Add the sliced garlic and chiles. Cook gently for 2-3 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be very careful not to let the garlic burn, or it will become bitter.
3. Combine and Sizzle
Add the lime juice and the cooked octopus pieces to the skillet. Stir everything together to coat the octopus in the garlic and chile-infused oil. Cook for two minutes.
4. Deglaze and Simmer
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for about 5 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. Season with salt and pepper to taste.
5. Serve
Remove the skillet from the heat and stir in the fresh, chopped parsley. Serve the Pulpo al Ajillo immediately, hot from the pan. It is excellent with crusty bread for soaking up the delicious sauce, or with a side of white rice.
Dive into a classic from Mexico's sun-drenched coasts with this incredible garlic-lover's octopus dish. Tender octopus is sizzled in a fragrant bath of olive oil, fiery guajillo chiles, and copious amounts of garlic, creating a simple yet profoundly flavorful main course that's ready in minutes.
A Hunter’s Delight: Mexico’s Rich & Garlicky Rabbit Adobo
Ingredients:
Game, Garlic, Main Course, Mexican, Rustic, Slow-Cooked, Spicy, Stew
Instructions:
1. Prepare the Rabbit
Pat the rabbit pieces dry and season them generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium-high heat. Brown the rabbit pieces on all sides, working in batches if necessary. Once browned, remove the rabbit from the pot and set it aside.
2. Toast the Aromatics
In the same pot, reduce the heat to medium. Add the quartered onion, tomato halves, and the whole, unpeeled garlic cloves. Toast them, turning occasionally, until they are softened and lightly charred, about 8-10 minutes.
3. Prepare the Chile Sauce
While the vegetables are toasting, place the dried ancho and guajillo chiles in a dry, hot skillet over medium heat. Toast them for about 30-60 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, or the sauce will be bitter. Place the toasted chiles in a bowl and cover them with hot water to rehydrate for 20-30 minutes until soft.
4. Blend the Sauce
Once softened, drain the chiles and transfer them to a blender. Peel the toasted garlic cloves and add them to the blender along with the toasted onion, tomatoes, cumin seeds, whole cloves, orange juice, chicken broth, vinegar, and Mexican oregano. Blend until the sauce is completely smooth.
5. Simmer the Stew
Strain the chile sauce through a fine-mesh sieve into the pot where you browned the rabbit, pressing on the solids to extract all the liquid. Bring the sauce to a simmer over medium heat. Return the browned rabbit pieces to the pot, nestling them into the sauce.
6. Cook and Finish
Reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours, or until the rabbit is tender and falling off the bone. Stir occasionally to prevent sticking. Taste and adjust the seasoning with more salt if needed.
7. Serve
Serve the rabbit hot, generously spooning the rich adobo sauce over the top. Garnish with fresh cilantro or chopped green onions. This dish pairs wonderfully with warm corn tortillas and a side of rice.
Journey to the heart of Mexico with this robust Conejo en Adobo, a rustic dish perfect for garlic lovers seeking authentic flavor. Rabbit is slow-cooked in a rich, fragrant sauce of toasted chiles and a whole head of garlic, creating a tender, fall-off-the-bone experience that is both earthy and profoundly savory.
