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
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Slit the shrimp up the back with a sharp knife and remove the vein. Do
not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When
the oil is rippling, throw in the shrimp and stir-fry over high heat for 2
minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in
the shrimp along with the ginger, garlic, and onions. Stir-fry for 20
seconds. Season with salt and freshly ground pepper. Stir-fry for an
additional 20 seconds. Serve at once.

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.
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Slit the shrimp up the back with a sharp knife. Remove the vein, but do
not peel shrimp. Set them aside. Combine 2 cups of olive oil and the
red pepper strips in a deep heavy skillet or saute pan. Heat slowly.
Cook very gently until the peppers are extremely tender but not at all
browned. (The oil will turn a lovely rose color.) Set peppers aside.
Pour the remaining oil into another skillet with the garlic pieces. Stew
the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out
the garlic with a strainer or slotted spoon and add it to the peppers.
Heat the garlic oil until it ripples. Throw in the minced chili pepper
and the shrimp. Saute, tossing the shrimp in the oil, until they turn
pink and are just done. To serve, spoon the peppers and their oil into a
serving dish. Surround with the shrimp. Serve with bread. Each diner
soaks slices of bread in the oil and piles the bread with peppers and
garlic. Feta cheese may be eaten with it and the shrimp goes on top.

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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 in
advance and refrigerated. Bring to room temperature before using).
Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork
or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in
the flour, 1 c at a time, beginning with the whole wheat. Use a whisk
until the dough becomes stiff, then switch to a wooden spoon. Turn the
dough onto a well floured work surface. Knead rhythmically for 10 to 15
minutes, until the dough is smooth, springy, nonsticky, and elastic. Add
more flour as you knead if necessary. The dough is ready if you can poke
to fingers into it and the resulting indentations spring back. Cover the
dough with a cloth and let rest while you wash, dry and generously butter
the bowl. Knead the dough a few more turns, then form it into a ball and
place it in the bowl. Turn it to coat with butter. Cover the bowl and
put it in a warm, draft-free place until the dough has doubled in bulk,
about 1 1/2 hours. It has risen sufficiently when you can gently poke a
finger into the dough and the hole reamins. (Don’t poke too
enthusiastically or the dough will collapse.) When doubled, flour your
fist and punch the dough down. Knead it a few times and then let it rest.
Sprinkle 1 large or 2 small baking sheets with a liberal amount of
cornmeal. Divide the dough into 3 equal parts. While you work with 1
piece, keep the other 2 covered. Flour your work surface. With a rolling
pin, roll each piece of dough into a rectangle approximately 14-inches long
X 7-inches wide. Spread it with softened garlic butter. Roll the long
edge toward the opposite long edge, as if you were rolling up a rug.
Pinch ends closed. Place loves on the baking sheets. With a sharp knife
or razor blade, slash the loves lightly at 2-inch intervals. Cover with a
cloth and place in a warm draft-free place to rise until doubled, about
1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40
minutes with a pan of boiling water on the oven floor. Spray loaves with
water several times during the baking process. (This helps the bread form
a thick crusty shell.) To test for doneness, rap the loaf with your
knuckles. The loaf should sound hollow. Cool on wire racks, but the
loaves are delicious eaten warm right out of the oven.

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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 the
rice and pine nuts. Saute, stirring and tossing, until the rice is heated
through and has absorbed the butter. Season with salt and freshly ground
pepper. 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 in
heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir
in the rice. Stir over medium heat for 2 minutes. Combine the stock and
wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir
into rice; add salt and freshly ground pepper. Cover tightly and simmer
over very low heat for 20 minutes or until liquid is absorbed and rice it
tender. Fluff with a fork. Drape a towel over the pot and cover the
towel until it is time to erve. Serve hot or at room temeperature.

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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 last
minute so that they do not darken; do not soak in cold water).
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Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin
dish with the cut sides of the garlic. Leave the garlic in the dish.
Cover with a layer of potatoes. Sprinkle with some salt and freshly
ground pepper and cheese. Pour some cream over the whole thing. Repeat
until all the potatoes, cream, and cheese are used. Place the pan,
uncovered in the oven. (Put a baking sheet underneath to catch spills.)
Bake for 1 hour or more, until the top is browned and the cream has cooked
down to a thick sauce. During the first 1/2 hour of cooking, use a broad
spatula to push the top layers of potatoes into the cream every once in a
while. Serve hot, at room temerature or cold.

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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 ground
black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook
seasoned steak until seared and well browned on each side (about 1 minute
per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each
side. For best results, the meat should be quite rare. Remove the meat
from the pan and keep warm. Pour off the fat in the skillet and add the
scallions and red wine. Bring to a boil and whisk in the garlic puree.
Boil until the wine is reduced by half, thickened, and syrupy. As it
boils, scrape up the browned bits in the skillet with a wooden spoon.
Stir in the meat juices that have accumulated unter the flank steak. Boil
for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T
soften butter so that it incorporates into the wine. Quickly slice the
meat, against the grain, into thin strips. Arrange the slices on a hot
platter, pour sauce down the center of them and serve at once.

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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 the
slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and
the crushed garlic over the meat, and pour in the vinegar. Marinate for 6
hours at room temperature or overnight in the refrigerator, turning
several times. When ready to cook, prehaeat the oven to 350 degrees F.
Heat the bacon fat in a deep, heavy skillet large enough to hold the
brisket. Remove the brisket from the marinade and discard the onion nd
vinegar. Dry with paper towels. Brown the meat well on all sides.
Remove brisket to a platter. In the fat remaining in the skillet, saute
the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee.
Bring to a boil, stirring and scraping the bottom of the skillet to
loosen the browned bits. Spread the onions and liquid from the skillet in
a shallow baking dish. Place the brisket on the onions. Season with salt
and freshly ground pepper to taste. Pour in the remaining coffee and
water. Cover tightly with foil and place in oven for 1/2 hour. Turn the
oven down to 250 degrees F. and bake for an additional 2 hours or until
meat is very tender. Slice the brisket thinly against the grain. Skim
the fat from the pan liquid. Return the meat slices to the pan. Serve at
once or refrigerate for later use.

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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.
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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 very
tender. Lower the oven temperature during this time, so that the contents
of the pot remain at a gentle simmer. Skim off the fat. Do not boil the
sacue down; it should remain rather thin. Ladle the stew into a deep
platter. Granish with feta, walnuts, and the remaining parsley.

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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
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Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy
pot that can be covered. Combine everything very well with your hands.
Seal the pot very tightly with foil. Place a cover over the foil. Pot
must be very well sealed so that no juices or steam can escape. Bake for
1 1/2 hours. Do not open the pot during this time. Serve piping hot,
with good crusty bread for mopping up the juices and garlic. Open the pot
at the table, so that the diners may get the full benefit of the marvelous
fragrance that explodes out of the vessel.

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