The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Chili, Coriander, Garlic, Lemon, Rum, Salt, Shrimp
Description:
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.
A Ruby Jewel from the Caucasus: Georgian Beetroot & Garlic Salad (Charkhlis Salati)
Ingredients:
Instructions:
1. Cook the Beets
Preheat your oven to 375°F (190°C). Scrub the beets, wrap them individually in foil, and roast for about 60-90 minutes, or until tender when pierced with a fork. Alternatively, you can boil them unpeeled until tender. Allow the beets to cool completely.
2. Prepare the Ingredients
Once the beets are cool enough to handle, peel them and grate them into a large bowl. While the beets are cooling, you can toast the walnuts in a dry pan until fragrant and lightly browned.
3. Make the Walnut Paste
In a food processor, pulse the toasted walnuts and minced garlic until they form a coarse paste. Add the chopped cilantro, parsley (if using), and ground coriander, and pulse a few more times to combine.
4. Combine the Salad
Add the walnut and herb paste to the bowl with the grated beets. Pour in the red wine vinegar and season with salt and pepper. Mix everything together until well combined. Taste and adjust the seasoning, adding more vinegar if you prefer a tarter flavor.
5. Chill and Serve
For the best flavor, cover the salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld. Before serving, bring it to room temperature. Garnish with a sprinkle of fresh cilantro and pomegranate seeds, if desired. It's excellent as a standalone starter or part of a larger spread.
Discover a ruby-red jewel from the heart of the Caucasus with this simple yet stunning Georgian Beetroot Salad. Perfect for garlic lovers, this healthy and refreshing dish combines the earthy sweetness of beets with a sharp, garlicky kick and the rich crunch of walnuts.
From Rajasthan’s Desert Heart: A Fiery Wet Garlic Chutney (Lehsun ki Chutney)
Ingredients:
Instructions:
1. Prepare the Chillies
Remove the stalks from the dried red chillies. Place them in a bowl and cover with hot water. Let them soak for at least 30 minutes until they are soft and pliable. Once softened, drain the water.
2. Blend the Paste
In a blender, combine the soaked red chillies, peeled garlic cloves, chopped ginger, cumin seeds, coriander powder, and 1/4 cup of water. Blend until you have a smooth, thick paste. You may need to scrape down the sides of the blender a few times.
3. Cook the Chutney
Heat the oil in a small, heavy-bottomed pan over medium heat. Carefully add the blended garlic-chilli paste to the hot oil. Be mindful as it may splatter.
4. Simmer and Finish
Add the salt and stir well. Cook the chutney, stirring occasionally, for 8-10 minutes. The paste will darken in colour, and you will notice the oil beginning to separate from the mixture. This step is crucial for developing the flavour and increasing the chutney’s shelf life.
5. Cool and Store
Remove the pan from the heat and stir in the lemon juice. Allow the chutney to cool completely. Once cooled, transfer it to a clean, airtight glass jar. It can be stored in the refrigerator for up to 3-4 weeks. Serve as a fiery accompaniment to flatbreads, rice dishes, or any meal needing a spicy garlic kick.
Discover the quintessential condiment from the heart of Rajasthan with this fiery, wet garlic chutney. Unlike its drier Maharashtrian cousin, this vibrant red paste blends soaked chillies with a pungent garlic kick, creating a complex, spicy, and tangy flavour bomb. Perfect for adding a spark to any meal, this is the authentic taste of Indian desert country, where garlic is king.
