Skip to comments.Weekly Cooking Thread March 19, 2011
Posted on 03/19/2011 6:24:41 AM PDT by libertarian27
Welcome to the 15th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or six for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
It’s worth it!
Every bite! :o)
Bummer about the no date weekend, but this will give you the opportunity to load as much Gorgonzola cheese on your steak as humanly possible - with a side of baked garlic bulb :>)
Yeah, I do that with the regular sized tortillas. Also, fry them in a little oil until the puff and sprinkle sugar and cinnamon on them for dessert. Can’t think of the name though.
Bar Room Bologna - You can do the same with vienna sausages or hard boiled eggs.
We use our tortillas of that size for fajitas (chicken) most of the time. Just cut chicken breats into thin slices and fry in 1/2 olive oil, 1/2 butter and sprinkle with a little fajita seasoning. When the chicken is done, fry up some sliced bell peppers and sliced onions. Add the chicken back in to get it warm, sprinkle a little more fajita seasoning over the entire mixture and stir well. Spoon into the tortillas, add grated cheese, sour cream, salsa, fold the tortilla over and enjoy....yummy.
OK, by now you should no not to tease like that. Now all the garlic heads want the recipe. My wife will appreciate any new garlic ideas. Thanks.
The pickled eggs were also called “bar room eggs”. This was before real menus were at the corner bars. However, they had the eggs and bologna to nibble on.
Baked Garlic Bulb
I use elephant garlic....set it in foil, drizzle with olive oil, close the foil tightly around the bulb, put in oven and bake at 400 degrees for 45 - 60 minutes. Will spread like butter. We spread it on french read....good...and simple.
read = bread
I don’t have a baked garlic bulb recipe - you just kind of do it - lol
Um, cut off a bit of the tops of the garlic bulb to expose some of the flesh - put on aluminum foil - drizzle some olive oil over top(not really needed) -(salt n pepper if you wish-or not)- wrap foil tight around the bulb and throw in the oven for @30 minutes (until soft) at @ 350’
It’s like baking a potato in foil :>)
Eat straight or smear on bread - I vote for the bread!
Had this at a San Francisco ball game one day and had to find a way to make it.
40 Clove Garlic Chicken
1/3 cup all-purpose flour
1 tablespoon black pepper
1 tablespoon salt
2 tablespoons paprika
1 tablesppon sugar (optional)
3 tablespoons olive oil
6 chicken thighs, or breasts (your choice)
40 cloves garlic, peeled (about 3 heads of garlic)
3 stalks celery, diced
1 medium onion, sliced
3 Tbs Cognac
1 cup dry white wine
1 cup chicken broth / Stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
How To make 40 Clove Garlic Chicken
1.to peel the garlic more easily, you can drop the cloves into boiling water for 60 seconds. They squeeze right out of their skins.
2.Preheat oven to 180 degrees C / 375 degrees F.
3.Make a seasoned flour mix by combining the flour, paprika, salt, pepper and sugar in a large plastic bag
4.Place 1 chicken thigh at a time in the flour mix and shake the bag to coat the chicken.
5.Heat oil in a large ovenproof pan (such as a cast-iron pot)over a medium-high heat.
6.Brown chicken on both sides to seal in the juices and then remove from the pan.
7.Add garlic, celery and onion; saute until lightly browned. The smell is heavenly if you are a garlic lover, if not then this will be overpowering.
8.Add wine, cognac, chicken broth, and herbs, then place the browned chicken thighs on top, skin side up;bring to a simmer.
9.Cover the pan and transfer to the oven and cook for a further 45 minutes.
OK, thanks. That is essentially the same as my wife calls roasted garlic. She slices the top end off a dozen garlic bulbs, places them into a muffin pans and drizzles olive oil over them and roasts them for an hour or so. Then she squishes the individual closes out of the skins and places them into a jar and fills it with olive oil. Then it is used for anything needing garlic flavor, and it is spreadable when mashed. She uses it in sauces, on crackers, and in recipes.
The Hershey’s Old Fashioned fudge is what I grew up with- we usually made it in the winter, putting it on the wide porch railing to cool. If it is beaten right it is glossy. If not, it is grainy. In the day of “good cooks” grainy was totally unacceptable except to us kids who thought it was just as good.
This is still my preferred recipe if I am going to make fudge.
I sure like the olive oil idea....will make some today....can hardly wait....THANKS
Wow, thanks that was right on time. My wife said that she has been hearing of 40 clove garlic chicken. Your recipe has all her favorites ingrediants, too, like lots of celery, garlic,of course, olive oil, onion, rosemary and chicken. I can see us having this one night soon, like maybe tomorrow.
your pee might stink
Well yeah, that has been mentioned before on this list. An odd green color too. However nobody goes around smelling my pee since at the proper time it goes into the proper recepticle and is whisked away to some never never land, where I also do not visit.
Now asparagus on the other hand, how can one live without it? That would include tender stalks right out of the garden before you even hit the house.
That sounds really good.
The 40 clove chicken we do is just fryer cut up into eight pieces, seasoned with salt and pepper. It gets browned on high heat with three tbsp of olive oil in a cast iron skillet, about 4-5 minutes a side.
Pour in a half cup olive oil, 40 peeled garlic cloves and some thyme. I used dried, probably about a tbsp total.
Cover and put in a 350 degree oven, center rack, for one and a half hours. Make sure you’ve got a nice loaf of bread to spread the garlic on.
It’s an Alton Brown recipe.
They may be done before an hour. She said that she cooks at about 250* for 30 minutes or so, just till they are soft and brownish looking.
“this will give you the opportunity to load as much Gorgonzola cheese on your steak as humanly possible -”
Is that yummy??
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