Almost every recipe can be enhanced with garlic. From appetizers to the main course to dessert (yes, even dessert) you’ll find that garlic makes every dish better. Try out these recipes below and send us your favorite ones as well.
Forty Clove Chicken Felice
- 1 frying chicken, cut in pieces
- 40 cloves of Diva Farms© Whole Peeled Garlic
- 1/2 cup dry white wine
- 1/4 cut dry vermouth
- 1/4 cup olive oil
- 4 stalks celery, cut in 1-inch pieces
- 1 tsp. oregano
- 2 tsp. dry basil
- 6 sprigs minced parsley
- Pinch of crushed red pepper
- 1 lemon Salt and pepper to taste
Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over top of chicken. Squeeze juice from lemon and pour on top. Cut remaining lemon rind into pieces and arrange throughout chicken. Cover with foil and bake at 375 deg F for 40 minutes. Remove foil and bake an additional 15 minutes.
*From The Garlic Lovers Cookbook
Garlic Filet Mignon
- 4 8-oz. filet mignons Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 tablespoons Diva Farms© Minced Garlic
- 1 tablespoon chopped shallots
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme
- 1 tablespoon fresh tarragon
- 1 oz. cognac
With the palm of your hand or the bottom of a skillet, flatten the filets to 3/4 inch high. Season both sides well with salt and pepper. Heat a thick skillet over high heat. Add the olive oil and 1 tablespoon butter. When butter is brown, add the filet. Cook about 2 minutes on each side. Remove the filets and place on plate. Discard excess grease from skillet. Add garlic, shallots and herbs to skillet and sauté. Remove from heat and add cognac after 30 seconds. Return to low heat and add remaining butter. Stir mixture to form sauce and pour over filets.
*From The Stinking Cookbook
Oven Roasted Vegetables with Garlic
- 6 parsnips, peeled, halved crosswise/lengthwise
- 6 carrots, halved crosswise, then lengthwise
- 6 shallots, peeled, cut in half
- 2 red onions, peeled, each cut into 8 wedges
- 12 cloves of Diva Farms© Whole Peeled Garlic
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh thyme
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) butter, melted
Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.
*From Bon Apetite, September 1995
Salmon with Garlic
- 16 cloves of Diva Farms© Whole Peeled Garlic
- 1/2 cup (about) olive oil
- 3 tablespoons unsalted butter
- 8 6- to 7-ounce salmon fillets
- 4 teaspoons fresh lemon juice
- 4 teaspoons chopped fresh rosemary
Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper. Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.) Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.
*From Bon Apetite, June 1995
Spare Ribs ala Gilroy
- 2/3 cup soy sauce
- 1/3 cup maple syrup
- 8 tbps. Diva Farms© Minced Garlic
- 3 tablespoons peach brandy
- 2 tsp. of Five Spice Powder* and ground ginger
- 2 lb. spareribs
In a bowl, combine all ingredients except ribs and mix well. Place ribs in shallow dish, pour mixture over and turn ribs to coat. Marinate for 2 hours, covered, turning them about every 15 minutes. Place ribs in one layer on rack over shallow baking pan in 450 degree oven. Pour boiling water to 1 inch in bottom of pan. Brush ribs with marinade and bake for 30 minutes. Turn ribs, brush with more marinade. Reduce heat to 350 degrees and continue baking for 45 minutes, turning ribs once more. Transfer ribs to board and chop into 3-inch lengths.
*Chinese Five Spice Powder, an essential ingredient in his easy-to-make recipe for spareribs, is available in Oriental markets or in the Oriental food section of most supermarkets.
*From The Garlic Lovers Cookbook Vol. II
