Garlic.

a reply to: boymonkey74
Garlic soup? What the...no one told me!

I love garlic!

a reply to: boymonkey74

Let Me know and I can send You some garlic stuffed olives from Hollister, Ca. Also You might try some garlic/clam pizza, just go easy with the red sauce.. Especially good on a "white pizza"

Also try using "Grapeseed oil" because it won't burn and has many anti-oxidants..

Bon appétit

a reply to: Swills

I have had this one once.

www.realfarmacy.com...

50 cloves of Garlic.
The page has much info on how Garlic is super good for you also.

Oh and you make any veg soup and just add a load of garlic to it, Celery soup works lovely and you can just make it very easy.

Oh and I have tried it on wasp stings and it works wonders.

a reply to: Yeahkeepwatchingme

Black garlic...now you're talkin!
I have 'marinated' big garlic cloves in local raw honey, and also added apple cider vinegar to the mix sometimes.
It's amazing. Use a glass mason jar. When I make stuff like this, I NEVER use anything but glass.

originally posted by: boymonkey74
50 cloves of Garlic.

Try Chicken with 40 Cloves of Garlic.

Simple, delicious and you get to use a bunch of your fresh garlic at once.

Well it's simple and probably the most common of uses for garlic but one of my favorites is your standard garlic butter sauce. Spaghetti noodles added to sauteed spinach, pine nuts, sun-dried tomatoes make up the pasta dish topped with feta cheese. I might have to have this when I go to work tomorrow....I'm hungry now though.

I am a garlic fanatic.....and an executive chef. So I get all the garlic I can handle.

My favorite thing to do with garlic is to make Steak Deburgo. It is a recipe that originated in my local area and most "good" restaurants serve their version of it. But I will share mine. I usually use this concoction on a filet mignon, but you can use it on any cut, plus chicken or pork. Hell, pour it on your cereal if you want.

You will need:

fresh rosemary
fresh thyme
fresh basil
an ungodly amount of fresh garlic
marsala
brandy
butter
kosher salt
black pepper
optional: heavy whipping cream

Melt the butter in a saute pan and toss in the garlic. Cook it until the garlic begins to brown. That is important because the darkness of the garlic adds so much flavor.

Throw in the fresh chopped herbs, but don't let it cook too long. Season with salt and pepper at this point.

Now, add your brandy and marsala. You have to play with the amounts to get it to the taste you like, but I tend to use about twice as much brandy as I do marsala.

Bring it to a boil to cook out the alcohol. I'm sure all of you have see the cooking shows where they will cause the pan to ignite with cool flames when cooking with alcohol......DONT DO THAT! It can burn the herbs and kill the sauce!

Once the mixture has reduced and the booze is cooked-out. You have a choice. You can either pull it off the stove, wait a minute or so and add a little sweet cream butter to make a killer butter sauce, or you can instantly add some heavy whipping cream for a creamy sauce.

I prefer the butter only version on steaks, but the creamy version on chicken.

Pour that crap all over a good piece of meat and enjoy. If your eyes do not water from the abundance of garlic, you have failed.

a reply to: sheepslayer247

OMG that sounds so good I have a get together in a few weeks (old pals we are all 40 this year) and staying in William Wordsworths old cottage in the lake district and I have said I will cook our first meal...I think I have found it.
Cheers dude...my mouth is watering reading that.

a reply to: boymonkey74

It is a rather simple, yet amazing sauce if you cook it right. Be liberal with the garlic and brandy, but dont go crazy with the marsala and for the love of god....dont burn the place down!

Unless you have a lot of flambe experience, some people can freak-out when it flames-up. Just have a lid handy to suppress any flames in the pan.

Let me know if you need any other ideas or tips.

I was also going to add another idea I love to do with garlic, and that is to make a grilled pineapple and garlic salsa. I grill both the pineapple and the garlic (wrap the garlic in foil if your grill grates are too wide), dice and mix together with a little cilantro....and your're good.

I make this for fish, preferably cod loins.

a reply to: sheepslayer247



My fave fruit with garlic and my fave meat fish omg....
Will you marry me?.

a reply to: boymonkey74

i use garlic in everything. Everything that isn't sweet, anyway. Some favorite uses:

- roasted garlic as a spread. Maybe with some minced, sauteed mushrooms, too.
- fresh minced garlic and softened, salted butter as a steak sauce. Just throw on a dollop as you take it off the grill
- linguini and zucchini with a garlic butter sauce, heavy on the parm
- roasted garlic and kalamata olive tapinade.

a reply to: boymonkey74

That all depends on what the laws of our states allow.

a reply to: bigfatfurrytexan

I be lovin' me some tapinade....no anchovies though.

a reply to: ColeYounger

I wouldn't trust plastic or anything but glass. Thanks for the input because I've always heard good things but not from anyone who's actually tried it haha.

The acv is a great additive to be honest. Personally as long as it has the "mother" in it I'll use it, the usual diluted, clear liquid isn't right to me.

a reply to: sheepslayer247

i typically don't use anchovies unless making a caesar. My wife balks at them.

But i will throw in stuff like roasted red peppers and capers to change it up a little.

a reply to: bigfatfurrytexan

Oh, Caesar with real anchovies?



YUM

originally posted by: ketsuko
Oh, Caesar with real anchovies?

YUM

The only way to make it authentically.

a reply to: bigfatfurrytexan

I love a true Caesar dressing with anchovies. Just don't like em in tapinade.

a reply to: sheepslayer247

I have to try that. I sounds amazing. I am a garlic nut and greatly enjoy cooking with it as often as I can. The health benefits are through the roof. But honestly, it's the taste that I crave. MMMMM Thank you for posting this, I will be trying it.

Garlic is most wonderful - good for the circulation too.