Garlic... I love it!! What is the most garlicky food/recipe you know?

Question

Jackass - I tried that, it was a bit too much... I'm looking for the next best thing!!

Answer 1

Chicken Kiev with lots of hot buttery garlic inside the chicken, together with garlic bread & garlic mushrooms & with a roasted clove of garlic on the side! Oh & don't forget the garlic juice!

Answer 2

Here is a recipe from a book, "365 Ways to Cook Chicken".

Forty Cloves of Garlic Chicken
Prep: 10 minutes Cook: 1 1/2 hours Serves: 4

You may be surprised at how mild all this garlic becomes. With long, slow cooking, the cloves perfume the chicken and can be eating separately as a vegetable or spread on bread.

2 tablespoons butter
1 tablespoon olive oil
1 3 lb chicken cut up
40 garlic cloves, unpeeled
2 tablespoons lemon juice
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat over to 350 degrees. In a large Dutch oven, melt butter in oil. Add chicken and cook, turning, until golden, 5 to 10 minutes.

2. Tilt pan and spoon off all but 2 tablespoons fat. Add garlic and stir to coat. Sprinkle with lemon juice, thyme, salt, pepper and 1/4 cup water.

3. Cover tightly and bake 1 1/2 hours.

Edit: Just wanted to add use the largest cloves you can get, keep the smaller ones for something else. The garlic is a great spread on french bread.

As far as your ID, AWOL, I have been there and done that.

Answer 3

How about roasted garlic,
Take one giant Elephant garlic, try to remove as much of the shell as possible without taking the cloves apart.
Cut off just the top of the garlic, just enough to show the cloves inside.
Then put a little butter on the top with a little salt.
Roast in the oven for an hour on low heat of no more than an hour.
This is a wonderful side dish. Or a great ending to a meal.

Answer 4

Hi!

Kimshi.

Certainly up to the second world war, this dish was being made by people's in the Pacific regions. To get them through the lean months, they would fill huge earthenware and aluminium pots with all the vegetables that were left from the harvest and pile in as much garlic as could be mustered. The pots were then sealed and buried in the ground, where they would ferment over a period of weeks.

When the people of a village wanted to feast together, they would dig up the kimshi pots and cook them over open fires. The resultant meal was so pungent, a martial arts technique (which I have experienced and effected) was developed whereby someone would eat a diet of kimshi over a long period of time and learn to breathe in such a way that there was always a residue of "stale" kimshi breath in the lungs. In the event that they were attacked by even an armed warrior, they would instantly summon up their kimshi breath and force it out in a mighty belch into their opponents face. Attackers dropped down helpless and even dead, according to the level of control the practitioner used on their technique.

Good wishes.

Answer 5

This is a great (easy) recipe I've made loads of times - you can always add more garlic - but it is nice and garlickly as is.

Grilled Chicken Wings with Lemon and Garlic

3 tablespoons extra virgin olive oil
1 lemon, juice only
salt and freshly ground black pepper
3 cloves garlic, crushed
16 chicken wings, tips removed
2 tablespoons flat-leaf parsley, chopped

1. Mix the oil, lemon juice, salt, pepper and garlic, and place the chicken wings in this marinade.
2. Leave for 1 hour, covered with cling film, in the refrigerator.
3. Place the chicken wings on a piece of foil on a baking tray, pour the marinade over them, and cook them under a pre-heated grill for 7 minutes, turning them over once.
4. Or barbecue them over glowing embers for the same amount of time.
5. Serve them sprinkled with chopped parsley.

They should be quite lemony and garlicky - eat them with your fingers.

Answer 6

Garlic Soup. Take 8 heads (not cloves) of garlic and husk all the cloves. Get 6-8 cans of vegetable broth and add them together in a pot. Add a whole jalapeno (don't cut it up) for a little extra flavor. Add whatever vegetables you want, but not too many and let simmer for an hour. Good Stuff. Careful, too much garlic will make you stink (obviously).

Answer 7

Garlic Mashed Potatoes

6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Answer 8

40 cloves of garlic chicken. I do not have the recipe but you could look it up on internet.

When in Latvia, Riga may I recommend you look up the Kiploks Bars, Maza pils ielu, Riga - full address and telephone number in the latest copy of Riga in Your Pocket available at shops and kiosks anywhere in Riga.

Every item is available with garlic including the ice-cream and beer if you so desire. It is heavenly! And to make sure that after your indulgence you are not overly antisocial you will be presented with a bunch of parsley which you are encouraged to chew. Prices are quite reasonable by our standards, though they have gone up in the past few years since joining the EU.

If your partners are not such garlic fans they will serve food with less or no garlic at all. But me? Give me garlic every time!!!!!!!!!!!

Answer 9

Oh me too, I have eaten raw garlic cloves in the Far East, but that was a bit extreme lol.

Try roasting a whole bulb in the oven and then spread the garlic on warm crusty bread, absolutely gorgeous, just make sure you don't have an important date the next day lol

Answer 10

Garlic Lover's Shrimp Sauté

1 tablespoon olive oil

1/4 teaspoon crushed red pepper

8 garlic cloves, minced

1 bay leaf

1-1/2 pounds large shrimp, peeled and de-veined

1/4 teaspoon salt

1/2 cup dry white wine

2 tablespoons minced fresh parsley

1/4 teaspoon dried thyme

Heat oil in a large nonstick skillet over medium-high heat. Add pepper, garlic, and bay leaf; sauté 30 seconds. Add shrimp and salt; sauté 3 minutes. Remove shrimp from skillet. Add wine, parsley, and thyme; bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Return shrimp to skillet; toss to coat. Discard bay leaf.

Serves 4.