The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Chicken, Cilantro, Garlic, Pepper, Salt, Water
Description:
Crispy skin, juicy meat, and a punch of garlic. Discover Georgia's famous pan-fried chicken, pressed flat for the ultimate crispy skin and juicy meat. This simple yet spectacular dish gets its soul from a vibrant, fresh garlic sauce drizzled over the top. A true garlic lover's delight from the heart of the Caucasus.
A Creamy, Garlicky Mushroom Delight from North India (Lahsuni Khumb)
Ingredients:
Instructions:
1. Prepare the Mushrooms
First, clean the mushrooms by wiping them with a damp paper towel to remove any dirt. Slice them to your desired thickness. Heat half a tablespoon of oil in a non-stick skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and turn a deep brown color. Once cooked, remove them from the pan and set aside.
2. Sauté the Aromatics
In the same skillet, add the remaining oil. Once the oil is hot, add the asafoetida, cumin seeds, and the green cardamom pod. When the cumin seeds start to splutter, lower the heat and add the minced garlic. Sauté for about 30 seconds, ensuring the garlic doesn’t burn, then add the chopped green chili (if using) and the onions.
3. Build the Gravy
Turn the heat back up to medium-high and cook the onions until they soften, adding a pinch of salt to help draw out moisture. Add the turmeric, red chili powder, toasted cumin powder, and coriander powder, and cook for another 2-3 minutes. Stir in the chopped tomatoes and cook until they soften.
4. Combine and Simmer
Add about ¼ cup of water to the pan, along with the green peas and the previously cooked mushrooms. Stir everything together, cover the pan, and let it simmer for 5 minutes.
5. Add the Finishing Touches
In a small bowl, mix the heavy cream with the kasuri methi. Uncover the pan and stir in the cream mixture, salt to taste, and the garam masala. Mix well and let it cook for another 2-3 minutes for the flavors to meld together.
6. Serve
Garnish with fresh chopped cilantro and serve hot with rice or your favorite Indian bread.
A rich and luscious curry where garlic is the undeniable star.
A Taste of Spain: Classic Garlic Chicken (Pollo al Ajillo)
Ingredients:
Instructions:
1. Prepare the Chicken and Garlic
Pat the chicken pieces dry and season them generously with salt and pepper. Separate the cloves from one head of garlic, leaving the skin on, and lightly smash them. Peel and thinly slice the cloves from the second head of garlic.
2. Brown the Chicken
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the unpeeled, smashed garlic cloves and fry for about a minute until fragrant, then add the chicken pieces to the pan in a single layer (work in batches if necessary). Brown the chicken on all sides until golden.
3. Create the Sauce
Remove the chicken from the pan and set it aside. Reduce the heat to medium-low and add the sliced garlic to the pan, cooking until lightly golden and fragrant, being careful not to burn it.
4. Combine and Simmer
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by about half. Return the chicken pieces to the pan, along with any accumulated juices. Add the chicken stock, bay leaves, and optional herbs like thyme or rosemary.
5. Cook to Perfection
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 25-30 minutes, or until the chicken is cooked through and tender. For the last 5 minutes, remove the lid to allow the sauce to thicken slightly.
6. Serve
Stir in the chopped fresh parsley and a squeeze of lemon juice if desired. Serve immediately, spooning the delicious garlic sauce over the chicken. This dish is traditionally served with fried potatoes or crusty bread to soak up every last drop of the sauce.
For an authentic taste of Spain that will thrill any garlic lover, look no further than Pollo al Ajillo. This beloved traditional dish features chicken pieces browned to perfection and simmered in a simple yet profoundly flavorful sauce of white wine, olive oil, and a very generous amount of garlic. It's a rustic, comforting main course that comes together in under an hour, perfect for a weeknight dinner or a relaxed weekend meal.
A Rustic Mole Steeped in Garlic & Chiles (Mole de Ajo)
Ingredients:
Instructions:
1. Cook the Pork
Place the pork, a quarter of an onion, and 2 cloves of garlic in a large pot. Cover with water, add salt, and bring to a boil. Reduce the heat and simmer until the meat is tender, about 1 to 1.5 hours. Once cooked, you can lightly brown the meat in a separate pan with a little lard for extra flavor. Reserve the cooking broth.
2. Prepare the Chiles
While the pork is cooking, toast the guajillo and puya chiles on a dry comal or skillet over medium heat until they are fragrant, being careful not to burn them. Once toasted, place them in a bowl and cover with hot water to rehydrate for about 20-30 minutes until they are soft.
3. Make the Adobo Sauce
Drain the rehydrated chiles and place them in a blender. Add the 6 cloves of garlic, the half onion, cumin, peppercorns, oregano, and cloves. Add about 2 cups of the pork cooking broth and blend until completely smooth.
4. Fry the Sauce
Heat a few tablespoons of lard or oil in a heavy-bottomed pot or Dutch oven over medium heat. Strain the blended chile sauce into the hot oil. Be careful, as it may splatter.
5. Simmer the Mole
Cook the sauce, stirring constantly, for about 10 minutes as it darkens and thickens. This step is crucial for developing the mole's deep flavor.
6. Combine and Finish
Add the cooked pork to the mole sauce. Add more of the reserved pork broth until you reach your desired consistency; it should be like a thick gravy. Let it simmer together for at least 15-20 minutes for the flavors to meld. Season with salt to taste.
7. Serve
Serve hot with fresh corn tortillas and a side of Mexican rice.
A rich, rustic mole where garlic takes center stage. This isn't your typical sweet and chocolatey mole. Hailing from the countryside of Mexico, this intensely savory and aromatic *Mole de Ajo* is a testament to the power of chiles and, of course, loads of garlic. It's a rich, hearty sauce, perfect for smothering tender pork and serving at any festive gathering. Get ready for a flavor experience that is both deeply traditional and thrillingly different.
California’s Quirky Classic: Gilroy Garlic Ice Cream
Ingredients:
Instructions:
1. Infuse the Milk
In a medium saucepan, combine the whole milk and minced garlic (and the vanilla bean pod and seeds, if using). Bring the mixture just to a simmer over medium heat, stirring occasionally. Once it simmers, immediately remove it from the heat, cover, and let it steep for about 30 minutes to allow the garlic flavor to infuse.
2. Prepare the Custard Base
In a separate medium bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. Whisk in the heavy cream and a pinch of salt until just combined.
3. Temper the Eggs
Strain the warm, garlic-infused milk through a fine-mesh sieve into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Press on the garlic solids in the sieve to extract as much liquid as possible before discarding them.
4. Cook the Custard
Pour the entire mixture back into the saucepan and place it over low heat. Cook, stirring constantly with a wooden spoon, for about 10-12 minutes, until the custard thickens enough to coat the back of the spoon. Do not let the mixture boil, or it will curdle.
5. Chill the Base
Immediately pour the finished custard into a clean bowl. If using vanilla extract, stir it in now. Set the bowl over an ice bath to cool it down quickly, stirring occasionally. Once cooled, cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight.
6. Churn
Once thoroughly chilled, pour the custard base into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze
Transfer the churned ice cream to a freezer-safe container. Freeze for at least 2-3 hours to allow it to firm up completely before serving. Enjoy this uniquely delicious taste of California!
A truly unique dessert from Gilroy, the self-proclaimed "Garlic Capital of the World"! This creamy, sweet vanilla ice cream with a surprising-yet-subtle savory kick of garlic is a must-try for adventurous foodies. Don't knock it 'til you've tried it!
A Rustic Celebration: Oaxacan Chileajo de Cerdo (Pork in Garlic-Chile Sauce)
Ingredients:
Instructions:
1. Simmer the Pork
Place the pork chunks in a large, heavy-bottomed pot or Dutch oven. Add the quartered onion, 4 cloves of garlic, bay leaves, and a generous pinch of salt. Cover the meat with water. Bring to a boil, then reduce the heat to a steady simmer. Cook for about 1.5 to 2 hours, or until the meat is tender and the water has mostly evaporated.
2. Fry the Pork
Continue to cook the pork over medium heat as the remaining liquid evaporates. The pork will begin to fry in its own rendered fat. Stir occasionally, allowing the meat to brown and become slightly crispy on all sides. This step is crucial for the final texture and flavor.
3. Prepare the Chileajo Sauce
While the pork is cooking, toast the dried guajillo and ancho chiles on a dry skillet (comal) over medium heat for 30-60 seconds per side, until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water, letting them soak for 20-30 minutes until soft.
4. Toast the Spices
In the same hot, dry skillet, lightly toast the cumin seeds and cloves for about 30 seconds until aromatic.
5. Blend the Sauce
Drain the soaked chiles and place them in a blender. Add the remaining 4 cloves of garlic, the toasted cumin and cloves, the dried oregano, and about 1 cup of the pork cooking liquid (or fresh water). Blend until completely smooth.
6. Combine and Finish
Strain the chile sauce through a fine-mesh sieve directly over the fried pork. Stir everything together to coat the meat. Let the stew simmer over low heat for another 20-30 minutes, allowing the sauce to thicken and its color to deepen.
7. Serve
Taste and adjust the seasoning with salt and pepper if needed. Serve the Chileajo de Cerdo hot, traditionally accompanied by white rice and fresh corn tortillas to soak up the incredible garlic-chile sauce.
Discover a treasure from the heart of Oaxaca, Mexico, with this incredible garlic-forward pork stew. This isn't your average pork dish; it's a two-step process of slow-cooking and frying that results in unbelievably tender, flavorful meat. The star is the robust "Chileajo" sauce, a fragrant blend of toasted chiles and plenty of garlic, creating a truly unforgettable meal for any garlic aficionado.
A Hearty Pub Favorite: Slovak Pork Neck Roasted in Beer and Garlic
Ingredients:
Instructions:
1. Prepare the Meat
Preheat your oven to 320°F (160°C). Season the pork neck generously with salt and pepper on all sides.
2. Sauté the Aromatics
In a large, oven-safe pot or Dutch oven, melt the butter over medium-high heat. Add the pork and sear on all sides until golden brown. Remove the pork and set it aside. In the same pot, add the onions, cut into wedges, and the whole head of garlic, halved crosswise. Sauté for a few minutes until they begin to soften and become fragrant.
3. Braise in Beer
Place the seared pork neck back into the pot on top of the onions and garlic. Add the caraway seeds and bay leaves. Pour the beer over everything.
4. Slow Roast
Cover the pot and transfer it to the preheated oven. Roast for 90 minutes, turning the meat halfway through.
5. Crisp and Finish
After 90 minutes, remove the lid. Increase the oven temperature to 390°F (200°C) and continue to roast for another 15-20 minutes, or until the top of the pork is beautifully browned and crisp.
6. Rest and Serve
Remove the pot from the oven and let the meat rest for at least 10 minutes before slicing. Serve the pork with the tender onions, roasted garlic, and the rich beer sauce from the pan. It pairs wonderfully with roasted sweet potatoes seasoned with thyme.
A tender, pull-apart pork roast with a garlicky kick, slow-cooked in beer for ultimate flavor.
