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Need garlic ideas

reelgemreelgem Posts: 4,256
edited 6:33AM in EggHead Forum
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.



  • FlaPoolmanFlaPoolman Posts: 11,675
    I thought I sent you my address :woohoo: :whistle: I use garlic with almost everything. Get to cookin girl :P
  • Send me half of it.... ;)
  • FidelFidel Posts: 10,172
    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.
  • EGCEGC Posts: 448
    You could pickle/marinate some of it. Just a thought.
  • reelgemreelgem Posts: 4,256
    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.
  • reelgemreelgem Posts: 4,256
    What do you do with pickled garlic?
  • FidelFidel Posts: 10,172
    Refrigerated? Can't you just set it outside in a shed or in the garage? I think it will stay cool enough up there.
  • FidelFidel Posts: 10,172
    Another idea would be to make some garlic infused olive oil.
  • JalopyBobJalopyBob Posts: 175
    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.
  • reelgemreelgem Posts: 4,256
    That's a great idea Rod!! Will definitely make a few bottles of that. Thanks!!
  • stanstan Posts: 51
    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.

  • reelgemreelgem Posts: 4,256
    Don't think any racoons would go for that. :)
  • FrankCFrankC Posts: 414
    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'll be gone before you know it!

  • stikestike Posts: 15,597
    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.
    ed egli avea del cul fatto trombetta -Dante
  • reelgemreelgem Posts: 4,256
    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!!
  • reelgemreelgem Posts: 4,256
    I really like that idea. Thanks!!
  • reelgemreelgem Posts: 4,256
    Thanks for the warning. I'll have to look that up before I attempt the infused oil idea.
  • FidelFidel Posts: 10,172
    I never make any without roasting the garlic first. Never occurred to me to use raw garlic. Dunno why - old habits I guess.
  • ChefRDChefRD Posts: 438
    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,
  • mkcmkc Posts: 540
    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.
    Egging in Denton, Texas
  • Richard FlRichard Fl Posts: 8,248
    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

    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

    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

    Recipe Source
    Source: BGE Forum, Black Fingers, 2006/08/08
  • stikestike Posts: 15,597
    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
    ed egli avea del cul fatto trombetta -Dante
  • FidelFidel Posts: 10,172
    only if you keep the temps low.
  • stikestike Posts: 15,597
    says even ROASTED garlic is a botulism risk.
    ed egli avea del cul fatto trombetta -Dante
  • BoxerpapaBoxerpapa Posts: 989
    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.
  • stikestike Posts: 15,597
    that is a great idea.
    ed egli avea del cul fatto trombetta -Dante
  • Big'unBig'un Posts: 5,909
    Poor Del, I'm guessing yall wont be "seeing" much of each other after all that garlic. :whistle:
  • reelgemreelgem Posts: 4,256
    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!
  • reelgemreelgem Posts: 4,256
    Thanks Richard! 2 great ideas.
  • Big'unBig'un Posts: 5,909
    What about flavored vinegars?
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