The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Avocado, Cheese, Chicken Broth, Chile, Cream, Epazote, Garlic, Lime, Onion, Tomato, Tortilla
Description:
Sopa Azteca, or Tortilla Soup, is a beloved classic found on tables all across Mexico. This soul-soothing recipe transforms simple, wholesome ingredients into a rich and fragrant broth. The star of the show, alongside the crispy tortilla strips, is a robust garlic and chile-infused tomato base that makes every spoonful a delight. It's the perfect dish to warm you up and introduce a festival of authentic Mexican flavors to your kitchen.
From Goa’s Sunny Shores: A Fiery & Tangy Pork Vindaloo
Ingredients:
Comfort Food, Garlic, Goan, Indian, Main Course, Pork, Spicy, Stew, Tangy
Instructions:
1. Create the Vindaloo Paste
In a dry pan over medium heat, toast the Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, and cloves until fragrant, about 1-2 minutes. Let them cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle. Transfer the ground spices to a blender. Add the minced garlic, ginger, turmeric, and 1/4 cup of white vinegar. Blend until you have a smooth, thick paste.
2. Marinate the Pork
Place the pork cubes in a large non-reactive bowl. Pour the vindaloo paste over the pork and add a generous pinch of salt. Mix thoroughly to ensure every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 8 hours, or preferably overnight for the best flavor.
3. Cook the Vindaloo
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they are soft and golden brown, about 10 minutes.
4. Add The Marinated Pork And All Of The Marinade
Add the marinated pork and all of the marinade to the pot. Cook, stirring frequently, until the pork is browned on all sides, about 5-7 minutes.
5. Stir In The Chopped Tomatoes And Tamarind Paste
Stir in the chopped tomatoes and tamarind paste (if using). Add about 2 cups of hot water, just enough to cover the meat. Bring the mixture to a simmer.
6. Simmer and Serve
Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 to 1.5 hours, or until the pork is fork-tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash of hot water. Once the pork is tender, taste the sauce and adjust the seasoning with more salt or a splash of vinegar if needed. Let it rest for a few minutes before serving. Garnish with fresh cilantro and serve hot with steamed rice or crusty bread to soak up the delicious gravy.
Discover the taste of coastal India with this authentic Goan Pork Vindaloo. This iconic dish from the garlic shop features tender pork marinated in a potent, garlicky blend of spices and vinegar, slow-cooked to perfection. It's a spicy, tangy, and unforgettable main course that will transport your taste buds straight to a Goan beach shack.
From the Port of Callao: Zesty Mussels with a Garlicky Kick (Choros a la Chalaca)
Ingredients:
Instructions:
1. Prepare the Mussels
Scrub the mussels under cold running water to remove any grit. Remove the fibrous “beard” from each one. Discard any mussels that are cracked or remain open after being tapped.
2. Steam the Aromatics and Mussels
In a large pot, combine the white wine (or pisco), the halved yellow onion, and the 4 smashed garlic cloves. Bring to a simmer over medium heat. Add the cleaned mussels, cover the pot, and steam for about 5-7 minutes, or until the mussels have all opened.
3. Cool the Mussels
Once cooked, remove the pot from the heat. Discard any mussels that did not open. Strain the flavourful cooking liquid and reserve 2-3 tablespoons. Let the mussels cool down enough to handle, then break off and discard the empty half of each shell, leaving the mussel attached to the other half. Arrange them on a serving platter.
4. Make the “Salsa Chalaca”
In a medium bowl, combine the finely diced red onion, tomato, cooked corn, minced garlic, and chopped rocoto pepper.
5. Dress the Salsa
Add the lime juice, chopped cilantro, olive oil, and the reserved mussel cooking liquid to the bowl. Stir everything together gently. Season with salt and pepper to your liking. Let the salsa sit for at least 10 minutes for the flavors to meld.
6. Serve
Top each mussel on its half-shell with a generous spoonful of the zesty salsa chalaca. Serve immediately and enjoy the fresh, garlicky taste of the Peruvian coast!
A blast of fresh, zesty, garlicky salsa atop a tender mussel—what's not to love? This classic Peruvian appetizer, "Choros a la Chalaca," hails from the bustling port city of Callao, just outside of Lima. It's the perfect starter for any garlic aficionado, offering a taste of the sea brilliantly amplified by a zesty, crunchy salsa. The beauty of this dish lies in its simplicity and the vibrant explosion of flavors from just a handful of fresh ingredients. It's a beloved snack often enjoyed with a cold beer, perfectly capturing the lively spirit of the Peruvian coast.
A Taste of Lima: Peru’s Creamy Garlic & Chile Chicken (Ají de Gallina)
Ingredients:
Instructions:
1. Cook the Chicken
Place the chicken breast in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool. Reserve at least 2 cups of the broth. Once cool enough to handle, shred the chicken into bite-sized strips.
2. Prepare the Base
While the chicken is cooking, soak the slices of bread in the evaporated milk until soft.
3. Make the Sofrito
Heat the vegetable oil in a large saucepan or pot over medium heat. Add the finely chopped red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Create the Sauce
Stir in the ají amarillo paste and a pinch of turmeric if using. Cook for about 5 minutes, stirring constantly. Transfer the soaked bread and milk mixture to a blender along with the onion and garlic sofrito. Blend until you have a smooth, creamy sauce.
5. Combine
Pour the blended sauce back into the pot. Add the shredded chicken and the chopped walnuts. Stir well to combine. Gradually pour in the reserved chicken broth until the stew reaches your desired consistency—it should be thick and creamy.
6. Finishing Touches
Let the stew simmer gently over low heat for about 10 minutes for the flavors to meld. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve
To serve, place a bed of white rice on each plate, topped with a few slices of boiled potato. Ladle the Ají de Gallina over the top. Garnish with hard-boiled egg quarters and black olives.
Discover one of Peru's most beloved comfort foods, a dish that perfectly balances creamy, savory, and spicy notes. This recipe for Ají de Gallina features tender shredded chicken enveloped in a luscious, bright yellow sauce made from ají amarillo peppers, walnuts, and a generous amount of garlic. It's a hearty, soulful main course that brings the authentic flavors of Lima right to your kitchen.
A Taste of Slovak Comfort: Creamy Garlic & Bacon Noodles (Smotanové Rezance s Cesnakom a Slaninou)
Ingredients:
Comfort Food, Creamy, Family Meal, Garlic, Main Course, Pasta, Pork, Quick, Rustic, Slovak
Instructions:
1. Cook the Noodles
Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente.
2. Sauté the Aromatics
While the noodles are cooking, melt a knob of butter in a large skillet over medium heat. Add the chopped onion and sauté until softened. Add the diced bacon and continue to cook until it becomes crispy.
3. Prepare the Sauce
In a separate bowl, mix the sour cream with the pressed garlic. Season with salt and pepper.
4. Combine
Once the noodles are cooked, drain them and add them directly to the skillet with the crispy bacon and onion. Add the cubed processed cheese and stir until it begins to melt.
5. Finish and Serve
Pour the garlic-sour cream mixture over the noodles. Stir everything together over low heat until the sauce is creamy and coats the noodles well. Do not let it boil. Serve immediately, garnished with fresh parsley or chives and an extra sprinkle of grated hard cheese, if desired.
For lovers of garlic and comforting, rustic meals, this Slovak recipe is a must-try. Wide noodles are tossed in a creamy, garlicky sauce with crispy bacon, creating a satisfying dish that's ready in just 15 minutes. It's the ultimate weeknight wonder from the heart of Slovakia.
A Homestyle Treasure: Mauritian Garlic & Thyme Chicken Stew (Daube de Poulet)
Ingredients:
Instructions:
1. Sear the Chicken
Season the chicken pieces generously with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, then remove it from the pot and set it aside.
2. Sauté the Aromatics
Lower the heat to medium. In the same pot, add the sliced onion and cook until softened, about 5-7 minutes. Add the whole garlic cloves, grated ginger, and fresh thyme sprigs. Cook for another 2-3 minutes until fragrant, being careful not to let the garlic burn.
3. Bloom the Spices
Add the cinnamon stick and whole cloves to the pot, stirring for about a minute until they release their aroma.
4. Combine and Simmer
Return the seared chicken to the pot. Add the chopped tomatoes, potato chunks, and chicken stock (or water). Stir everything together, ensuring the chicken and potatoes are mostly submerged.
5. Slow Cook to Perfection
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 35-45 minutes. The sauce should thicken, the potatoes should be tender, and the chicken cooked through. The whole garlic cloves will become soft and sweet.
6. Final Touches
Remove the cinnamon stick before serving. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve
Garnish generously with fresh chopped parsley or coriander. This stew is traditionally served hot with a side of fluffy white rice.
Discover a comforting one-pot wonder from Mauritius, perfect for any garlic enthusiast. This rustic chicken "Daube" features whole garlic cloves that become sweet and tender in a rich, aromatic tomato sauce, creating a deeply flavorful and satisfying main course.
From the Slovak Countryside: Hearty Potato Dumplings with Smoked Meat & Garlic (Zemiakové Gule s Údeným Mäsom)
Ingredients:
Instructions:
1. Prepare the Filling
In a skillet, heat the lard or oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Add the finely chopped smoked meat and cook for 5-7 minutes until lightly browned. Season with salt and pepper, then set aside to cool.
2. Make the Potato Dough
Once the cooked potatoes are cool enough to handle, peel and grate them finely into a large bowl. Add the egg, flour, and a pinch of salt. Work the ingredients together quickly with your hands to form a smooth, non-sticky dough. If the dough is too wet, add a little more flour.
3. Form the Dumplings
On a floured surface, roll the dough into a log and cut it into equal-sized pieces. Flatten each piece into a small disc in the palm of your hand. Place a spoonful of the cooled meat filling into the center of each disc. Carefully wrap the dough around the filling, pinching the edges to seal it completely, and roll it into a ball.
4. Cook the Dumplings
Bring a large pot of salted water to a boil. Carefully place the dumplings into the boiling water, ensuring not to overcrowd the pot. Cook for 12-15 minutes, or until they float to the surface. Once they float, they are ready. Remove them with a slotted spoon.
5. Prepare the Toppings
While the dumplings are cooking, prepare the sauerkraut. In a separate pan, sauté the sliced onion in lard or oil until golden. Add the sauerkraut, caraway seeds, and a pinch of sugar, and braise for 10-15 minutes until tender. In another small pan, fry the diced bacon until crisp.
6. Serve
Serve the hot dumplings immediately, topped with the braised sauerkraut and a generous sprinkle of crispy bacon and fried onions.
Discover a true taste of Slovak home cooking with these hearty potato dumplings. This traditional dish, perfect for garlic lovers, features a savory filling of smoked meat and garlic, all wrapped in a tender potato dough. Often served with sauerkraut and fried onions, it’s a satisfying and flavorful main course that will transport you to the heart of Slovakia.
