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Ginger-Garlic Shrimp, China Royal

Servings: 4
Ingredients:

16 ea Jumbo Shrimp, With Shell          1/4 c  Vegetable Oil
1 ea Piece Ginger *                      3 ea Cloves Garlic Peeled/Crushed
2 ea Green Onions/Scallions **           1 x  Salt and Pepper To Taste

* Ginger should be 1 inch long, peeled and minced.** Green Onions/Scallions should be trimmed and thinly sliced (Green————————————————————————–Slit the shrimp up the back with a sharp knife and remove the vein. Donot shell the shrimp. Heat the oil in a wok or wide heavy skillet. Whenthe oil is rippling, throw [...]

Venezuelan Peppers With Shrimp

Servings: 10
Ingredients:

3 lb Shrimp (16-20/lb)                   3 c  Spanish Olive Oil
4 ea Large Red Bell Peppers *            8 ea Cloves Garlic **
1 ea Chili Pepper Seeded/Minced          1 ea Loaf French Bread 1′ Slices
1 x  Feta Cheese (optional)

* Bell peppers should be seeded and cut into thin julienne strips.** Garlic cloves should be peeled and cut into 1/4-inch chunks.————————————————————————–Slit the shrimp up the back with a sharp knife. Remove the vein, but donot peel shrimp. Set them aside. Combine 2 cups of olive oil and thered pepper strips [...]

True Garlic Bread

Servings: 6
Ingredients:

1 x  Garlic Puree(2 Roasted Head)      1/4 lb Unsalted Butter, Softened
2 T  (2 pk) Dry yeast                  1/2 c  Warm Water (115-120 degrees)
2 1/2 c  Warm Water                          2 T  Kosher Salt
3 1/4 c  Whole Wheat Flour               3 1/4 c  Unbleached All Purpose Flour
1 x  Cornmeal

Cream together the garlic puree and butter. (This may be done days inadvance and refrigerated. Bring to room temperature before using).Combine the yeast with 1/2 cup warm water in large bowl. Stir with a forkor small whisk. Add an additional 2 1/2 cups water. Add salt. Stir inthe flour, 1 c at [...]

Rice With Garlic And Pine Nuts

Servings: 6
Ingredients:

4 T  Unsalted Butter                     1 x  Garlic Puree(1 Roasted Head)
4 c  Cooked Regular Rice               3/4 c  Pine Nuts
1 x  Salt and Pepper To Taste

Heat the butter in a wide skillet. Swirl in the garlic puree. Add therice and pine nuts. Saute, stirring and tossing, until the rice is heatedthrough and has absorbed the butter. Season with salt and freshly groundpepper. Serve hot.
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Garlic-Wine Rice Pilaf

Servings: 4
Ingredients:

1 x  Rind Of 1 Lemon                     8 ea Cloves Garlic, Peeled
1/2 c  Parsley                             6 T  Unsalted Butter
1 c  Regular Rice (Not Instant)      1 1/4 c  Chicken Stock
3/4 c  Dry Vermouth                        1 x  Salt and Pepper To Taste

Chop together the lemon rind, garlic and parsley. Heat the butter inheavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stirin the rice. Stir over medium heat for 2 minutes. Combine the stock andwine in a saucepan. Heat until ti begins to bubble at teh sides. Stirinto rice; add [...]

Gratin Of Potatoes And Cheese

Servings: 8
Ingredients:

2 ea Lg. Cloves Garlic *                 4 ea Lg. Idaho Potatoes **
1 x  Salt and Pepper To Taste              2 c  Grated Gruyere Cheese
2 pt Whipping Cream

* Garlic cloves should be peeled and split.** Potatoes should be peeled and sliced paper-thin. (Slice at the lastminute so that they do not darken; do not soak in cold water).————————————————————————–Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratindish with the cut sides of [...]

Flank Steak With Garlic Wine Sauce

Servings: 4
Ingredients:

1 1/2 lb Flank Steak (1 piece)               1 x  Salt and Pepper, To Taste
2 T  Unsalted Butter                     2 T  Unsalted Butter, Softened
2 T  Thinly Slice Scallions              1 c  Dry Red Wine
1 x  Garlic Puree(1 head Roasted)

Sprinkle flank steak with salt and a generous amount of freshly groundblack pepper. Heat a wide heavy skillet. Do not add fat. When hot, cookseasoned steak until seared and well browned on each side (about 1 minuteper side). Reduce heat and add 2 T butter. Cook 3 to 5 [...]

Cowboy’s Brisket

Servings: 4
Ingredients:

4 lb First Cut Brisket Of Beef           3 ea Cloves Garlic, Slivered
3 ea Cloves Gralic, Crushed              4 ea Large Onions, Thinly Sliced
1 c  Apple Cider Vinegar             1 1/2 T  Bacon Fat
1 c  Strong Black Coffee                 1 x  Salt and Pepper, To Taste
1/2 c  Water

With a long thin, sharp knife, make slits in the meat and insert theslivers of garlic. Place the meat in a bowl, spread 1 sliced onion andthe crushed garlic over the meat, and pour in the vinegar. Marinate for 6hours at room temperature or overnight in the refrigerator, turningseveral times. When ready to [...]

Stefado Of Beef And Garlic

Servings: 6
Ingredients:

3 lb Stew Meat Trimmed 1′ cubes          6 oz (1 cn) Tomato Paste
1/2 c  Fresh Parsley, Chopped              1 x  Salt and Pepper To Taste
1 ea Bay Leaf                            1 t  Dried Oregano, Crumbled
1 t  Cinnamon                            1 t  Ground Cumin
1/2 t  Sugar                             1/2 c  Dry White Wine
1/4 c  Dry Red Wine Vinegar                1 lb Pearl Onions *
30 ea Cloves Garlic *                   1/2 lb Feta Cheese, Crumbled
1 c  Walnuts, Coarsely Chopped         1/2 c  Fresh Parsley, Chopped.

* Pearl onions and garlic cloves should be parboiled and peeled.————————————————————————–Preheat oven to 350 degrees F. In a heavy pot that can be covered,combine all the ingredients except the feta, walnuts and 1/2 cup parsley.Cover tightly and bake for 1 1/2 hours or more, until the meat is verytender. Lower [...]

Chicken Braised With 40 Cloves Of Garlic

Servings: 6
Ingredients:

40 ea Cloves Garlic *                     6 ea Chicken Legs/Thighs **
2 ea Med Onions, Coarsely Chopped        2 T  Olive Oil
1 c  Fresh Parsley, Chopped              1 t  Dried Tarragon, Crumbled
1/2 t  Allspice                          1/4 t  Cinnamon
1 x  Salt and Pepper To Taste            1/4 c  Cognac
1/3 c  Dry White Vermouth

* Garlic Should be parboiled and peeled.** Chicken may be skinned if desired————————————————————————–Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavypot that can be covered. Combine everything very well with your hands.Seal the pot very tightly with foil. Place a cover over the [...]