What's the most garlicky dish you've ever tried?

Answer 1

Chicken with 40 cloves of garlic.

Place 40 (or more - the tradition is 40) fat cloves of garlic, peeled but whole on the base of a Dutch oven (thick bottomed pan). Place a medium sized roasting chicken on top of them, nothing else - no extra liquid is needed! I see that a number of people add oil or butter. Mine has none of that (the chicken should have enough fat which is not as bad for one as some people think).

Cook on a very low heat on the top of the stove for around 3 hours.

The juices from the chicken and the garlic blend and form a delicious sauce which, surprisingly, is not overpoweringly garlicky.

I don't know what tradition it comes from but it sounds Jewish or Eastern European to me. It is quite delicious! I have served it with new potatoes and sweet white cabbage and I have served it with brown rice cooked with peas and cumin. Either way is good.

Garlic is one of the best ways of preventing colds (cynics say it is because people won't come near enough to you to give you one!). Regular garlic in the diet, especially in the winter, really does work!

Answer 2

Adobong baboy - a dish from the Philippines, also known as Pork adobo. It originated before the days of refrigeration, and preserves the pork in a tasty way.

Ingredients:
12 large cloves of garlic (probably 2 heads)
6 tablespoons dark soya sauce
6 tablespoons distilled white vinegar
3 bay leaves
1 teaspoon whole black peppercorns
2lb. thin cut pork loin steaks, or belly pork
3 tablespoons oil (preferably peanut)

Chop the garlic, and separate into 2/3 and 1/3.
Combine the 1/3 garlic with the soy sauce, vinegar, bay leaves and peppercorns and mix well.
Add the pork, if using belly cut it into small cubes, or loin steak into strips and mix with the marinade, and set aside for an hour or so.

Put the oil into a wok or large frying pan and set it on a medium to high heat.
Put in the remaining garlic and fry briefly until translucent, but not browned, as it will become bitter
.
Add the meat and marinade plus 120 ml (4 fl oz) water and bring to the boil.

Cover, turn the heat down and simmer for 30 minutes, stirring occasionally.

Remove lid and turn heat up so the sauce evaporates, becomes thick, and the meat tender.

This may be cooked ahead of time and reheated in the microwave.

Serve with rice, noodles, bread or potatoes to taste

Answer 3

poulet aux quarante gousses d'ail (chicken with forty cloves of garlic).

Ingredients
2/3 cup olive oil
16 drumsticks or thighs (or mixture)
4 ribs celery, cut in long strips
2 medium onions, chopped
6 sprigs parsley
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
40 cloves garlic, unpeeled and very fresh


Method
1. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil.

2. Cover the bottom of a heavy large casserole with celery and onions, mixed, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.

3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The way to eat the garlic is to squeeze each clove out of its skin and spread on the bread.

Answer 4

Roasted garlic heads on crackers. Now for me that wasn't quite the right flavor, although I did aquire myself to the taste later, I was poor and didn't have a choice! LOL Here's the recipe I found to my taste.

Roast a whole head of garlic at 350 for 1 hour(although I undercook it, for only 45 minutes)
Toast any bread you like, I used whitebread.
Take out the garlic head and let cool enough so you can break it apart into seperate cloves, but so it is still HOT.
Squeeze the garlic from the clove skin onto your toast, or cracker for a delight that might have to be aquired by some, but LOVED by others

(I spread mayonaise on my toast and peel the skin off and put the whole clove on a corner, and eat, one clove after another on the same toast, and I must smell awful, but Im not sorry! LOL)

PS, dont try eating one whole head of garlic alone, I had some funky nightmares about garlic after I did that one night, and so did my boyfriend!


Enjoy!

Answer 5

A chicken dish using 40 cloves of garlic and 500 grams of butter. Rich and lovely, but VERY garlicky...

Answer 6

Not necessarily the most garlicky, but garlic and honey ice cream is surprisingly scrummy. I tried it at the Isle of Wight Garlic Festival - I love garlic, but did wonder if that would be too much even for me. It wasn't!

Answer 7

When I was on holiday once at a Pontins holiday park the chef at the on site restaurant decided he wanted to try making a vegan dish for me.
What he gave me what a huge dish of vegetable casserole with mash topping and several huge dished of veggies. It was the biggest meal I have ever seen, could have fed about 8 people.
Anyway the casserole had about 20 cloves of garlic in. Was up all night with terrible stomach pains and wind.

Answer 8

Hard boiled eggs, chopped up and mixed with a lot of raw garlic and natural yogurt. Don't know what it's called. The only person I ever knew to make this was Turkish. It's actually delicious, but the garlic smell comes out of the pores of you skin for days even after showering.

Answer 9

The thing that I really had trouble swallowing was Scottish Haggis made from a sheeps stomach and other parts I'd rather not even remember. I tasted one spoonful and gave the rest to my mother (I thought it was gross...She thought it was great!) Sounds like yours was Chicken Satay (It's an indonesian dish chicken with peanut sauce)

Answer 10

Lobsters cooked in cheese and garlic at this Chinese restaurant, the most garlicky dish I ever tasted. Boy, was it the best lobster dish!!!