Chop garlic, green pepper and cilantro until fine (I use a food processor).
Chop the balance of the ingredients, except the jalapeno pepper; add to garlic/pepper mixture.
Chop the jalapeno pepper; add to mixture to desired heat.
Adjust all other ingredients to suit taste.
Note: you may substitute regular garlic for the elephant garlic (adjust to suit taste).
Slice peeled elephant garlic into 1/4 inch sliced.rub with oil and sprinkle with salt, pepper and sugar.
Place on a preheated grill for about 3 minutes each side.
Remove and cover with foil to continue cooking and keep warm.
Place on fresh crisp bread, garnish any grilled meat or veggies.
Or if you want eat it straight up!
Seperate the cloves and brush off any dirt. Leaving the skins on, place the garlic on a small baking sheet and bake for 1/2 hour. Remove the garlic fromthe oven and cool slightly. The garlic will be crisp on the outside and creamy soft inside.
Cut through a fresh, French loaf and butter the slices. Crack open the garlic skins and squeeze out the creamy insides, spreading liberally on the bread slices.
Serve as an accompaniment to almost any pasta or seafood dish, or by itself!
preheat oven to 350.
seperate garlic into cloves.
remove papery outer coating from the garlic.
cut 1 inch from top of each clove.
place in a 1 quart casserole dish.
drizzle with oil and sprinkle with salt and pepper.
cover and bake 1 hour 30 minutes.
squeeze warm cloves out of skin and smash with a fork.
In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
Add the chicken stock and salt and pepper to taste.
Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
Remove the soup and puree in a food processor or blender until smooth.
Transfer back into the sauce pot and stir in the scallions and serve.
br>Add broth, wine and garlic. Cover and simmer for about
Preheat oven to 425 degrees F.
Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side.
Wrap tightly with foil and place on a cookie sheet and bake until tender and fragrant, roughly 35 minutes.
Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out.
Use in the recipe of your desire, or simply spread on bread for a wonderful addition to any meal.
ogether 1/4 cup of garlic powder, 1/4 cup of
f the cloves of the elephant garlic bulb crosswise into either halves
Combine first 5 ingredients and mix until smooth using a blender or food processor. Toss in zest and parsley. Wrap the butter in plastic wrap, forming a roll, and keep in the freezer.
dd 10 of the roasted garlic cloves. Pour the hot mixture
Use toothpicks to hold bacon slices onto roast.
Slice 2 to 3 holes in meat and put in elephant garlic, then sprinkle with pepper.
Put teriyaki sauce, liquid smoke and onion (cut into quarters) into a roasting bag with the beef and cook until done by meat thermometer.
Mix the ingredients together in a medium bowl.
Chill and serve.
Garnish and enjoy!
il to coat the whole garlic bulb. Place it on the
Cut potatoes into French fry size strips.
Put into a single layer in a 9 x 13-inch pan, that you have sprayed with Pam.
Chop up garlic.
Drop over potatoes.
Lightly drizzle olive oil over potatoes.
Bake about 45 minutes at 425\u00b0, stirring occasionally. Put under broiler for last 5 minutes to crisp.
50\u00b0F.
Place the garlic on foil-lined baking sheet
Prepare Roasted Garlic.
Place potato pieces in
bell pepper, scallion, and minced garlic; cook until the vegetables begin
Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
Add the fish, cover and steam for about 8 minutes just until tender.
Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.
Cut up elephant into bite sized pieces, discarding feet. (This takes approximately 2 1/2 months, so allow plenty of time.) Cook in gravy over kerosene fire at 685\u00b0 until done.
This recipe will serve 600.
If more are expected, add the rabbit.
Do this as a last resort, as most people do not like to find a hare in their stew.