Need garlic ideas

reelgem · January 2009

I've got 10lbs of peeled garlic cloves and I'm looking for some ideas. That's a lot of garlic and it needs to be used by the end of Feb. A friend dropped it off and I appreciate it but what on earth am I going to do with that much. Any ideas greatly appreciated.

FlaPoolman · January 2009

I thought I sent you my address :woohoo: :whistle: I use garlic with almost everything. Get to cookin girl

[Deleted User] · January 2009

Send me half of it....

Fidel · January 2009

At least you're set for vampire protection.

I use garlic in a lot of cooks, but I don't know how I could possibly use that much.

EGC · January 2009

You could pickle/marinate some of it. Just a thought.

reelgem · January 2009

Isn't there a 40 cloves of garlic chicken recipe? Will have to search further. What do you say to someone when they hand you 10lbs. of garlic? Worse yet it needs to be refrigerated. I'm already low on refrigerator space. I think I'm going to have to re-gift some of this. Just don't want that to get back to the friend that gave it to us.

reelgem · January 2009

What do you do with pickled garlic?

Fidel · January 2009

Refrigerated? Can't you just set it outside in a shed or in the garage? I think it will stay cool enough up there.

Fidel · January 2009

Another idea would be to make some garlic infused olive oil.

JalopyBob · January 2009

Start with a Ribeye, Garlic and Onion pizza.
The label shows that your garlic comes from Gilroy CA, which is the garlic capitol of America. The have a huge garlic festival every year. Do a search on Gilroy garlic festival. See what people are entering and try some of the recipes.

reelgem · January 2009

That's a great idea Rod!! Will definitely make a few bottles of that. Thanks!!

stan · January 2009

I buy those big packs of garlic from Costco quite a bit. Try roasting the garlic. Place it in an oven proof container with a little olive oil, salt and pepper. Roast in your egg or oven for about an hour at 350. I mince the roasted garlic with rosemary and slather it over chicken and rib roasts before they go in the egg.

Stan

reelgem · January 2009

Don't think any racoons would go for that.

FrankC · January 2009

Roasted with a bit of evoo, then pureed with some roasted sweet onion....use it with everything! Spread on crusty bread, added to almost anything grilled or roasted....it'll be gone before you know it!

fc

stike · January 2009

there are a shungload of warnings out there about garlic(raw) being used in infused oils. botulism.

if it's roasted first, it's fine i think.

i was more than a little bummed, because i had a bunch of garlic (and herbs from the garden) once and thought oils would be a good use.

reelgem · January 2009

I went to Gilroy Garlic Festival and they don't post recipes you have to buy the cookbook. But you did give me an idea to go to Christopher Ranch's website and they have a ton of recipes. Thanks!!

reelgem · January 2009

I really like that idea. Thanks!!

reelgem · January 2009

Thanks for the warning. I'll have to look that up before I attempt the infused oil idea.

Fidel · January 2009

I never make any without roasting the garlic first. Never occurred to me to use raw garlic. Dunno why - old habits I guess.

ChefRD · January 2009

Heres a link to check it out. I was also disappointed as I wanted to try it too, and now I'm not too sure.

Later and HTH,
Ron

http://cecalaveras.ucdavis.edu/garlic.htm

mkc · January 2009

Might this work?

Puree with lots of softened butter and parsley/oregano/etc. to make compound butter. You can also confit it in a little olive oil first for a roasted garlic compound butter. Spread onto parchment or plastic wrap and roll plus twist ends to make logs, maybe 1/4 to 1/2 cup per log. Then freeze the rolls in a ziploc with the air pushed out.

Now you have some tasty butter for sauteing, rubbing under the skin of chicken, or making garlic bread or whatever.

Richard Fl · January 2009

Nice catch.

Take a bunch and run in the food processor with evoo. Place in container for further use. I know you have not much space, but it lasts almost for ever in the frig,and the oil is great for cooking, etc. Here is another idea.

Butter, Sauce, Garlic, Herb

INGREDIENTS:
6 cloves garlic-pressed
1/4 cup unsalted butter-softened
1 Tbs EVOO
2 Tbs minced green onion
1 Tbs minced parsley
1 Tbs minced thyme
1 Tbs sea salt
1 Tbs black pepper
1 Tbs cognac *took some license here

Procedure:
1 In a small bowl combine ingrdients until well blended. Rub half of mixture on steaks and cover w/plastic wrap for 30-60 minutes. Serve steaks when done with a dollop of remaining butter.

Recipe Type
Sauce

Recipe Source
Source: BGE Forum, Black Fingers, 2006/08/08

stike · January 2009

i thought you could simply drop peeled garlic into the hot oil. guess i was wrong!

i wonder if you did it hot, simmered the garlic in hot oil? i dunno.

or coated it in turbinado sugar... >ducks

Fidel · January 2009

only if you keep the temps low.

stike · January 2009

says even ROASTED garlic is a botulism risk.
crap.

Boxerpapa · January 2009

Pickled garlic is good. It is eaten as a side dish, kinda like pickled okra or pickled peppers. I grew up in Gilroy and I had a friend of mine's mom make it. You could also make ice cream out of garlic...a Gilroy Garlic Festival treat.http://americanfood.about.com/od/extremeamericancuisine/r/garlicic.htm

stike · January 2009

that is a great idea.

Big'un · January 2009

Poor Del, I'm guessing yall wont be "seeing" much of each other after all that garlic. :whistle:

reelgem · January 2009

I really like the confit idea. Would be nice to have some garlic butter on hand and being able to freeze it will be great. Thanks!

reelgem · January 2009

Thanks Richard! 2 great ideas.

Big'un · January 2009

What about flavored vinegars?

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