Fried Garlic Recipes

Steps:

• Separate bulbs and peel garlic.
• Drop cloves into boiling water and when boiling resumes, blanch for about 3-4 minutes. The longer the cloves cook the milder their flavor, but don't overcook or they will be mushy.
• Drain and pour cold water over to cool.
• Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt.
• Heat vegetable oil in deep pot or fry cooker.
• Dip each cooked clove of garlic into batter and fry until golden brown in color.
• Remove from oil and drain on paper towel.
• Serve Hot.

Steps:

• In a deep heavy pot or a deep fryer, add the oil and heat to 325 degrees F.
• Cut the potatoes lengthwise into 1/4-inch sticks. Put them in a bowl of cold water and let soak for 15 minutes. Drain and dry them well.
• Carefully drop the potatoes, in batches, in the hot oil. Cook until golden brown and cooked through, about 5 minutes. Drain well on brown paper. Let cool.
• Increase the oil temperature to 350 degrees F. When you are ready to serve, fry the potatoes again in the hotter oil until golden brown and crispy, 3 to 5 minutes. Drain well on brown paper. Meanwhile, in a small pot, melt the butter with the garlic.
• In a large bowl, toss a large handful of fries with some of the garlic butter. Sprinkle with the Parmesan, parsley, and salt while hot. Serve immediately.

Steps:

• Preheat the oven to 250F. Line a baking sheet with paper towels.
• In a food processor, pulse the garlic until finely minced.
• Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
• While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350F (use a thermometer).
• Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.

Steps:

• Preheat the oven to 450 degrees F.
• Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
• Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
• Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
• Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
• Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Steps:

• In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

Steps:

• Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
• Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
• Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
• Do Ahead
• Garlic chips can be made 1 day ahead. Store airtight at room temperature.

Steps:

• Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is a deep gold. (This could take between 2 and 4 minutes total, depending on your microwave.) In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.

Steps:

• Brush the inside of a heavy pan with olive oil and place over medium-low heat.
• Cut the loaf in half lengthwise, then again crossways into 3 or 4 inch pieces.
• Rub the cut surfaces with the garlic and brush with oil.
• Arrange as many pieces as will fit in the pan, weighing them down with a bacon press.
• Cook about 5 minutes until underside of bread is browned.
• Turn bread and repeat cooking process for another 5 minutes.
• Repeat until all slices are browned.
• Keep warm in the oven on low heat.

Steps:

• Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
• Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
• Put 2 tbsp oil in a skillet.
• Add garlic, stir fry for 1-2 minutes.
• add mushrooms stir fry 2 minutes.
• Remove and keep warm.
• put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
• Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
• Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
• remove lid and put all the ingredient together.
• Heat through but do not over cook.
• Serve over rice or noodles.

Steps:

• Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
• Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

Steps:

• In wok or cast iron skillet, ( I use my anodized pot with no problem, just be sure it's heavy-bottomed), bring the oil to deep fry temperature, about 350°F
• Add garlic and fry, stirring and tossing, until a golden brown, taking care not to let any of it burn. This only takes 1-2 minutes.
• Remove with slotted spoon and drain on paper towels.
• (Do Crispy Shallots in this same oil, then save the flavorful oil for cooking.).
• Cool garlic to room temperature and store in tightly covered container for a week, or a little more. It likely will not last that long!

Steps:

• Bring a large pot of water to a boil over high heat. Loosen the noodles and add to the pot. When the water returns to a boil, the noodles should be nearly done (2 to 3 minutes; or follow the package directions). Check the noodles by taste or touch. They should be tender but springy. Drain thoroughly.
• In a wok or skillet, heat 3 tablespoons of the garlic oil over high heat until shimmering-hot. Add the raw garlic, stir-frying until fragrant but not browned, a few seconds. Add the noodles and toss to coat. Add the shoyu, oyster sauce, and dashi powder and continue to stir-fry for another minute or two until the sauce is absorbed.
• Remove the pan from the heat and transfer the noodles to a serving plate or individual bowls. Reheat the fried garlic in the microwave until crispy, 10 to 15 seconds, keeping an eye (and a nose) on it so it doesn't burn.
• Garnish the noodles with scallions and fried garlic before serving. Top with sambal if desired.

Steps:

• Preheat oven to 350.
• In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
• In a small saucepan, heat butter and garlic over very low heat until butter melts.
• Remove from heat.
• Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
• Place chicken skin side up on a large foil-lined baking sheet.
• Mix together any remaining crumb mixture and butter and sprinkle over chicken.
• Place in oven and bake 1 hour.

Steps:

• Melt 1 tablespoon butter in a skillet over low heat. Mix in the olive oil, 1/2 the lemon juice, garlic, and garlic powder.
• Place the pita bread in the skillet, and top with remaining butter and lemon juice. Cook 10 minutes, turning often, until golden brown.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil.
• To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavored oil for another use.