What do you like to cook using garlic :) ?

Question

Thank you for your answer! :) Have a wonderful week! :)

Recipes, please?

Answer 1

Grilled Pork Chops with Garlic Jam Recipe
Courtesy Emeril Lagasse

4 thick-cut pork chops
Canola oil
Essence, recipe follows
Garlic Jam, recipe follows

Preheat a grill to medium-high. Brush pork chops with oil and season with Essence. Place pork on grill and grill on both sides until a meat thermometer reaches 150 to 155 degrees F. Serve pork chops with garlic jam.

Garlic Jam:
4 large heads garlic
1/2 cup olive oil
1/4 of a sweet onion
1/4 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Preheat the oven to 300 degrees F.

Bring a medium saucepan with salted water to a boil. Cut the garlic heads in half crosswise and blanch for 5 minutes. Remove the garlic heads and any loose garlic cloves from the water with a slotted spoon and drain well. Pour olive oil into a small baking dish and place the garlic heads cut side down into the oil. Add any loose garlic cloves and the onion quarter to the oil. Cover the dish tightly with aluminum foil and bake for 1 hour.

Remove the garlic from the oil and squeeze the softened garlic cloves into a medium bowl. Peel the onion quarter and finely dice. Add the diced onion to the garlic cloves and mash with a fork until smooth. Stir the Worcestershire and lemon juice into the mashed garlic and continue stirring until smooth and creamy. Season with 1/4 teaspoon of salt. The garlic jam will keep refrigerated in a sealed container for up to 2 weeks.

Yield: about 1/2 cup



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Answer 2

Hey Moon,

Question is what Don't you like cooking with garlic? Garlic is great for almost everything, but my favorit meal is a blacken chicken pasta with cajun cream sauce. Recipes is failry easy, only issue is being able o balcken the chicken properly. best method is to blacken chicken in cast iron skillet outdoors, as this does produce a lot of smoke. Last resort is to grill chicken breast with blackening spice, but recipes follows.

Per serving:
1 6-8 oz. skinless chicken breast
8 oz unsalted butter melted
Blackening seasoning ( I prefer Paul Prudhomme's Blackened Redfish Magic)
2 cups heavy cream
4 tbls olive oil
lb linguine
4 cloves garlic minced
fresh shredded parm cheese
diced tomato (roma, or plum)
sliced green onions or scallion

Blacken the chicken breast till done then sliced itno strips
Cook Linguine and drain
in saute pan add olive oil and heat, then add garlic
then add heavy cream and 3 tbs of blackening seasoning
when cream start to bubble add chicken strips
then add shredded parm cheese, once cheese starts to melt add cooked linguine to saute pan and toss to mix and blend well all ingredients. Once cheese has completely been melted and incorporated then plate, top with diced tomato and green onions for color.
This is sort of like a chicken alfredo with a cajun kick. We did this recipe at a chicken cooking competition and took place with it. Good luck.

Answer 3

I like to take an entire head of garlic, pour a little olive oil over it, wrap in foil and bake in the oven for about 45 minutes. After cooking, pull each clove off, spread on to Italian bread, it's delicious.

Answer 4

Garlic & Rosemary Cornish Game Hens
4 Cornish hens
4 sprigs rosemary
20-25 cloves fresh garlic
1 lemon
3 tablespoons olive oil
1/3 cup chicken broth
1/3 cup dry white wine

1. Heat oven to 450.
2. Rinse and pat dry game hens.
3. Season cavities lightly with salt& pepper.
4. Cut lemon into 4 wedges.
5. Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
6. Season outside of hen lightly with salt& pepper.
7. Place hens in pan placing peeled garlic around all.
8. Roast hens for appx 25 minutes at 450.
9. Reduce temp to 350 and pour wine, broth and remaining oil over hens.
10. Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
11. Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
12. Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
13. The 4-8 servings is that you can cut the hens in half to double the servings.
14. This goes very well with a light salad and rice pilaf (and of course a glass of wine).

Answer 5

I make a stuffed pork roast-I butterfly a pork loin and stuff with garlic, chushed peaches, butter and white wine. Tie up and roast in a 375 oven . Its fab.

Also, I make garlic chicken -place chopped garlic, olive oil, oregano, salt pepper, white wine - stir until well blended and heated, add chicken breast and saute them until tender. Server over pasta or rice.

What time is dinner?

Answer 6

Fried eggs for breakfast. just a hint of crushed garlic in butter before you add the eggs. Works great for scrambled also with some died sweet onion.

Answer 7

Best steak I ever had was marinated in soy sauce with minced garlic (use the jarred kind to get the juice, too) and black pepper. Grill over slow fire for best flavor.

Answer 8

Good morning, Moon.
I use garlic most of the time. I love garlic.
I don't use garlic only in sweet dishes.

Have a good day..

Bye

Answer 9

Garlic Fried Rice. It is very easy but tasty and works whether my friends coming to dinner are carnivores or vegans.

Answer 10

roasted garlic olive oil and pasta
roasted garlic spread on good bread
with any kind of meat
in all sauces
in stews
garlic mashed potatos