Garlic Ideas

[bradsul]

That sounds awesome, I think that deserves a thread of its own!

 

[JustDave]

Originally Posted by zoebisch01
Best eaten while cripsy and witha nice cold beer!

Well if that's not fate, I don't know what is!

Originally Posted by bradsul
That sounds awesome, I think that deserves a thread of its own!

Sort of like EdWort's Apfelwein thread? We could track how many pounds of garlic peanuts have been made ....

 

[Turkeyfoot Jr.]

My favorite application of multiple cloves of garlic is chicken and 40 cloves. Very tasty dish, easy to make, great leftover and it uses a lot of garlic.

Ingredients
1 whole chicken (fryer, you don't want it too big)
40 cloves of garlic
10 sprigs of fresh thyme
salt and pepper
1/2 cup + 2-4 tablespoons olive oil

If you have a big enough pan you could cut up the whole chicken and use the whole thing but I can only fit the two breasts and the leg/thigh quarters in my pan so I boil down the wings and back for stock.

Preheat your oven to 350 degrees.

Season the chicken with salt and pepper to taste.
In an oven safe, high sided pan that has a lid pour in enough olive oil to give a thin layer across the bottom when you swirl, usually 2-4 tablespoons.
Place the pan over med-high heat and allow it to warm up a couple minutes.
Once the pan is ready, add all the chicken skin side down and cook until brown. Flip and cook for another couple minutes to brown the other side then kill the heat.
Thrown in the garlic, making sure none of it is resting on top of the chicken, top the chicken with the thyme and pour in the 1/2 cup of olive oil.
Cover and place in your oven for 1 and 1/2 hours.

Allow to rest 5-10 minutes before serving. The chicken falls off the bone and the cloves of garlic spread like butter over some warmed french bread.

Whenever we make this we usually have leftover cloves, it's just the wife and I, so I'll mash them into a paste and then mix them with some warmed butter and refrigerate. Great for garlic bread.

 

[zoebisch01]

Roterdrache, that looks good. Aside from the recipe, the copious use of garlic has reminded me of all the dishes I have made that use loads of garlic. One in particular is the hot wings recipe I use. Hrmmm, good inspiration...thx.

 

[Orfy]

Roast it or eat it raw.
Pickle it, jam it.

All good. I love it.

 

[JustDave]

Found another description of this Adobong Amani (Which the Adobong seems to be a permuation of Adobo, which word I am familiar with)

"Adobong Mani

Garlic
Spanish Peanuts
salt

I made these tonight to celebrate my 2nd night of brewing (3rd if you count Apfelwein) ... Ok, let's face it, I was looking for any excuse to make these

They are really good -- the only thing I changed was I added some crushed red pepper too, since it seemed like it was just screaming for some spiciness. I don't normally like Planters peanuts, but since the peanuts were going to be cooked, I wanted something that could take a few minutes of cooking. (Planters anemic albino peanuts don't seem really "roasted" at all to me)

And when it's all done, you can just put it back in the original jar ... easy enough.

 

[zoebisch01]

It's that time of year again. I need to remember to post some pics.

 

[Orfy]

Cool.

I have rust on mine and need to harvest now. Along with the spring onions.

Good bump.

 

[k1v1116]

about the garlic oil from earlier posts, I think botulism only grows in anaerobic and non acidic environments. you might not be able to oxygenate your oil but maybe you can acidify it? also if the bad stuff is only on the surface of the garlic a quick dunk into hydrogen peroxide should kill any anaerobic stuff living on it with out leaving any thing nasty on the garlic the way iodine or starsan might. I havent personally made garlic oil yet but I have made tons of basil and chili oil that came out great without any fatal side effects.

 

[GilaMinumBeer]

Why not roughly chop the garlic and lightly fry it til golden and then put that in the oil for a sort of toasted garlic oil.

 

[bob1852]

vaccuum pack, freeze, and sell them off to fellow HBT'ers for a reasonable price shipped in dry ice?

can you freeze garlic bulbs?

 

[Laurel]

I always roast a few heads of garlic, then squeeze it out into a food processor at a ratio of 1 head of garlic to 1 stick of salted butter, sometimes a higher ratio of garlic:butter, then run a little olive oil in, and whip it together. It keeps extraordinarily well in the refrigerator, and makes killer garlic butter for french bread, garlic mashed potatoes, on top of pasta, sauce for ravioli, mixed with cream and some parmesan as an alfredo sauce, pretty much anything. And it freezes quite well too.

 

[98EXL]

You can send 20lbs to me...I can have it gone in 2 weeks...I love garlic cornbread for crying out loud...I love it so much that when I cook everyday, even after showering, I can still taste it on my fingers...god it's good

 

[zoebisch01]

about the garlic oil from earlier posts, I think botulism only grows in anaerobic and non acidic environments. you might not be able to oxygenate your oil but maybe you can acidify it? also if the bad stuff is only on the surface of the garlic a quick dunk into hydrogen peroxide should kill any anaerobic stuff living on it with out leaving any thing nasty on the garlic the way iodine or starsan might. I havent personally made garlic oil yet but I have made tons of basil and chili oil that came out great without any fatal side effects.

Although the risk is minimal, it still does exist when the moisture content is sufficiently high. The trouble with it is you can't get the acid into the oil (at least I am not aware of a way). What I have done though, is given things a soak in an acidic brine for several weeks before putting them in oil. Unfortunately, soaking the garlic is recommended against because it decreases storage life.

 

[zoebisch01]

vaccuum pack, freeze, and sell them off to fellow HBT'ers for a reasonable price shipped in dry ice?

can you freeze garlic bulbs?

Hehe. Unfortunately you can't freeze them, the quality is ruined.

 

[zoebisch01]

You can send 20lbs to me...I can have it gone in 2 weeks...I love garlic cornbread for crying out loud...I love it so much that when I cook everyday, even after showering, I can still taste it on my fingers...god it's good

Sounds like you need to start growing some Rocambole or Porecelain (Clarification, Porcelain is a type of the Continental sub-strain). Hardneck Garlic is near impossible to find in stores (I am still not sure why, mine stored up until now from last year's harvest...I just made it in terms of supply!) and the flavor is light years ahead. Plus the cloves are so nice. The Rocambole's and Porecelain's don't have all those itty bitty cloves on the inside, just 4, 5 or up to 7 or 8 huge to large cloves.

http://www.filareefarm.com/

...going back to my first post in this thread, I realized that I was under the impression the Hardneck doesn't store well. I suppose, in hindsight, not storing well means a year or less. I think, after having grown both types (Hardneck and Softneck), some of the commercial garlic from China can be a year old easy.

 

[zoebisch01]

Oh about the Garlic Oil, something that comes to mind is that I believe you *could* get away with it if you keep it very cold in the fridge. The Botulinin aren't active at cold temps, but you have to keep it religiously cold. Again, like anything mass produced (where there was a problem) the chances go up because you have large volumes of product mixing in together. So what may have been 1 in 1,000,000 became 1 in 1,000 simply because it was all mixed together and nicely distributed. I have known people that canned Green Beans in hot water for years and never died. I certainly wouldn't take the risk .

 

[zoebisch01]

I always roast a few heads of garlic, then squeeze it out into a food processor at a ratio of 1 head of garlic to 1 stick of salted butter, sometimes a higher ratio of garlic:butter, then run a little olive oil in, and whip it together. It keeps extraordinarily well in the refrigerator, and makes killer garlic butter for french bread, garlic mashed potatoes, on top of pasta, sauce for ravioli, mixed with cream and some parmesan as an alfredo sauce, pretty much anything. And it freezes quite well too.

I may do something like this. Although, I don't have the mad rush to 'do something' with my garlic anymore, having realized it does indeed store A-ok. .
Nonetheless, keep the ideas coming folks. I expanded my crop this year :fro:

 

[Melana]

Where would one find hard neck garlic to plant this fall?

 

[zoebisch01]

Where would one find hard neck garlic to plant this fall?

http://www.filareefarm.com/

The owner is the man that wrote 'the' definitive book on growing garlic, "How to Grow Great Garlic".

 

[zoebisch01]

Cool.

I have rust on mine and need to harvest now. Along with the spring onions.

Good bump.

The dreaded rust! .

 

[ChuckMoney]

I roast about 2 lbs of peeled garlic cloves covered with olive oil, mash em real fine with 3 tablespoons of onion powder, 2 table spoons of each oregano and basil (fresh) a tablespoon of fresh dill finely chopped and 2 tablespoons of butter.
Take this paste and mash it into 4 lbs of butter thats been sitting at room temperature to soften. Mix it real well, cool it down in the fridge and portion evenly into 10 pieces, plastic wrap them, and put them in the freezer. This butter goes great on everything. I mainly use it for steaming veggies and cooking rice, but i've put it on steak, chicken, baked potatos, pasta, the list goes on and on.

 

[zoebisch01]

Lower part of the garden in Spring . My beds are ~ 12'x 3' to give you an idea of size. You can see the Garlic row just below the Asparagus bed. The trailer did come with the house

 

[zoebisch01]

Curing this year's Garlic:

 

[zoebisch01]

Some German Extra Hardy:

 

[zoebisch01]

Romanian Red:

This is a medium large specimen that will yield ~4/4.5 oz cleaned. They get bigger!

 

[98EXL]

dude that is just plain awesome!

 

[EdWort]

Roast it with olive oil, then spread on baguettes with kosher salt. Hmmm.

An alternative would be to send it to me.

 

[Melana]

That's some incredible garlic!

And thanks for the link!!!:rockin:

Edit: I ordered some seed garlic today! i can't wait!!!!!

 

[zoebisch01]

Thanks for the replies. %100 PA Organically grown . Who says Organic doesn't give great results ?