RECIPES

Garlic Recipes Everyone Will Love!

─────────────  Happy Eating! ──────────────

Take a look through these delicious recipes featuring California garlic.

If you have a delicious recipe using any of the products on this site, we'd love for you to send them to us! Be sure to email the complete recipe, a photo of the dish, and your name and location. If selected, we'd love to feature your recipe on the site and may even feature it in a Garlic World newsletter! Email your recipes to recipes@garlicworld.com.

Garlic French Fries

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Oil for frying (peanut or canola)
4 Russet potatoes or 12 oz. bag of frozen precut fries
1/2 cup fresh minced garlic
1/4 cup kosher salt
1 Tbsp. black pepper
1 Tbsp. dried thyme
2 Tbsp. extra virgin olive oil

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Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy-duty pot set to 360 degrees.

Heat the olive oil in a frying pan, then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.

The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again, this time for 60 seconds or until crisp and golden brown.

While the fries are still warm, toss them with the garlic seasoning.

Grilled Chicken & Garlic Sandwich

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Marinade
1/4 cup lime or lemon juice
1/4 cup olive oil
4 minced garlic cloves
1 tbsp. Dijon mustard
Salt and pepper to taste

Sandwich
4 boneless, skinless chicken breasts
2 heads of garlic
1/4 cup extra virgin olive oil
1 tbsp. dried thyme
1 Hass avocado
1 tomato sliced thin
4 romaine lettuce leaves, cleaned
Mayonnaise
4 French rolls

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Combine the marinade ingredients and mix well. Place the chicken in a large ziplock bag and pour in the marinade. Place the chicken in the refrigerator and let marinate for 30 minutes.

Next roast the garlic. Peel the garlic, leaving the cloves whole. Place them in a shallow baking dish. Drizzle with oil, making sure to coat all the garlic. Sprinkle with the dried thyme. Bake at 350 degrees covered for 20 to 30 minutes or until tender and golden brown. Drain and save oil (great for sautéed vegetables).

Grill the chicken until fully cooked about 4 minutes per side, depending on thickness and the temperature of the grill.

Split the rolls in half and spread the roasted garlic on both sides with a little of the mayonnaise. Put a chicken breast on one half and top with tomato, avocado, and the lettuce.

Garlic Ice Cream

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After a spicy, rich dinner, this dessert is a refreshing climax. It should not be served after a bland, garlic-free meal, as the slight hint of garlic will be extremely offensive to some. The strawberry or other fruit topping can be eliminated, along with the sugar, and the resulting mixture can be served with roast beef in lieu of horseradish sauce.

1 1/2 tsp. gelatin
1/4 cup cold water
2 cups milk
3/4-1 cup sugar
2 tbsp. lemon juice
2 cloves garlic, minced
2 cups whipping cream
Strawberry topping (or other fruit)

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Soak the gelatin in cold water while you heat the milk, sugar, and salt to a boil. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray.

Garnish servings with the fresh fruit topping. Serves 6-8.

Onions Stuffed With Garlic

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6 large onions
6 cloves garlic
Olive oil
Buttered breadcrumbs
Toast
Salt & pepper

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Peel and blanch onions and garlic cloves. Hollow out the centers of the onions. Pound the extracted pulp of the onions in a mortar with the garlic, salt, pepper, and enough olive oil to make a workable paste, which is stuffed back into the onion shells. Save some of the paste to serve as a spread for the toast. Place the stuffed onions in an oiled, ovenware dish. Sprinkle with buttered breadcrumbs and set in a 400 degree oven for about 10 to 15 minutes. Serve with the toast and puree. Serves 6.

Roasted Garlic Mashed Potatoes

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Garlic mashed potatoes have become an extremely popular dish both at home and in restaurants everywhere, not only because of the wonderful flavor the garlic adds to this staple side dish, but also for the healthy nutritional benefits garlic provides.

Yield: 4 Servings

4 Russet potatoes
2 heads of garlic
1/4 cup unsalted butter
1 cup 2% milk
1/2 cup of buttermilk
1/4 cup extra virgin olive oil
1 tbsp. dried thyme
Salt & pepper to taste

─────────────  Directions: ──────────────

Peel the garlic, leaving the cloves whole. Place them in a shallow baking dish. Drizzle with oil, making sure to coat all the garlic. Sprinkle with the dried thyme. Bake at 350 degrees covered for 20 to 30 minutes or until tender and golden brown. Drain and save oil (great for sautéed vegetables).

Peel and cut the potatoes into quarters. Boil in salted water for 20-30 minutes or until tender. Meanwhile in a pot, heat the milk, buttermilk, and the butter. When the potatoes are done, drain and return them to the same pot. Add the garlic, then add the milk and butter a little at a time while mashing until desired consistency is achieved. Season potatoes with salt and pepper to taste.