GARLIC-ONION TORTILLA STACK
Provided by Guy Fieri
Categories side-dish
Time 16h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
- Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
- Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
- Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
- Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
- Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.
ROASTED GARLIC AND CARAMELIZED ONION JAM
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
- Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
- Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
- Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.
ROASTED GARLIC AND ONION JAM
Make and share this Roasted Garlic and Onion Jam recipe from Food.com.
Provided by Danielle Michalski
Categories Low Protein
Time 1h30m
Yield 1 container
Number Of Ingredients 5
Steps:
- Squeeze roasted garlic cloves into a small plate; set aside.
- Cut onions in half lengthwise; peel.
- Cut off ends; cut lengthwise into 1/4 inch thick pieces.
- Coat a 13 inch skillet with cooking spray and set over med. heat.
- Add onions and cover.
- Cook, stirring occasionally, until softened and clear, about 15 minute.
- Add sugars; recover and cook till onions are golden brown, 20-30 minutes.
- Add 1/4 cup water and stir.
- Cover and cook till dark brown, about 20-30 minutes, again.
- Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes.
- Transfer to a bowl to cool.
- Store in airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 617.5, Fat 1.1, SaturatedFat 0.3, Sodium 61.1, Carbohydrate 144.9, Fiber 10.2, Sugar 81.8, Protein 12.9
VIDALIA ONION AND GARLIC JAM
This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 1h15m
Yield One cup
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
- When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 89 milligrams, Sugar 10 grams, TransFat 0 grams
CERTO HERBED GARLIC JELLY
Put something awesome on the condiment tray! How about garlic jelly? This CERTO Herbed Garlic Jelly is a treat for garlic lovers and rosemary fans.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Mix wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CARAMELIZED ONION JAM
This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED GARLIC AND SWEET ONION JAM
Use this with the Cranberry-Stuffed Pork Loin recipe, previously posted. This is from the "Better Homes and Gardens 2002 Annual Recipes" collection.
Provided by Purplefiend
Categories Chutneys
Time 1h15m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Slice about 1/4 inch off the pointed end of the garlic bulb so the individual cloves show.
- Place the bulb in a small baking dish, cut side up, and drizzle with olive oil.
- Cover and roast for 45 to 60 minutes or until the garlic cloves have softened. Cool.
- Gently squeeze the garlic cloves and juices into a saucepan.
- Stir in the onion, apple, sugar and balsamic vinegar.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat; simmer about 30 minutes or until the onion and apple have softened and turned transparent and the mixture has thickened, stirring occasionally.
Nutrition Facts : Calories 755.7, Fat 13.9, SaturatedFat 2, Sodium 42.3, Carbohydrate 154.2, Fiber 4.7, Sugar 132, Protein 4.3
GARLIC JELLY
The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese.
Provided by BUMBLEBEEBOOGIE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
- Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 31.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 31.3 g
ROASTED GARLIC JAM
Garlic can be subtle and sweet, or it can be a big bully with acrid undertones. Its behavior depends on how it's cooked and in what company. Here, it cozies up with lemon juice, cayenne and parsley, blending fast into a zippy, soft topping for bruschetta, pizza or your favorite grilled meat.
Provided by Molly O'Neill
Categories condiments, dips and spreads, appetizer
Time 10m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Chop the garlic with a knife until it forms a paste. Place in a bowl and stir in the olive oil, lemon juice, salt, pepper and cayenne. Stir in the parsley. Use for bruschetta, pizza or grilled meats.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 162 milligrams, Sugar 1 gram
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