We made this in the pizza oven and they were delicious!
1 rack of pork spare ribs
6 t. chopped rosemary
3 t. minced garlic
1 12 oz jar of orange marmelade
1 T. cider vinegar
Rinse the ribs and pat dry. Place the rack on a sheet of heavy duty foil, large enough to wrap the ribs. Sprinkle them with 4 t. rosemary, 2 t. salt, 2 t. garlic. Wrap them with the foil, meaty side down, and make an airtight seal. Transfer them to a baking sheet and roast them in the pizza oven at 600 degrees for 1 hour and 10 minutes (turning it half way).
Meanwhile, for the glaze, whisk together the marmalade, vinegar, 2 t. rosemary, 1 t. garlic. Cover and set aside.
Once the ribs are done, unwrap them and place them onto a baking sheet lined with foil and topped with a cooling rack. Generously brush the marinade on top. Place them back into the oven, uncovered, until the glaze starts to bubble and brown. This will only take a couple of minutes. Once out of the oven, cut them and serve them on a platter lined with rosemary sprigs.
This was great!
1 lb. linguine
1 lb. sliced cremini mushrooms
6 minced garlic cloves
1/2 c. Pecorino cheese, finely grated
2 T. chopped parsley
While the pasta is cooking, melt the butter and oil in a frying pan. Add the mushrooms, seasoning with salt and pepper. Saute until browned and tender. Add the garlic and sauté a bit longer.
When the pasta is done, add the cooked pasta to the mushrooms. Add 3/4 c. of the pasta water too and the cheese. Cook until the water has evaporated. Add the parsley and serve.
A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.
4 firm white fish fillets, baked or grilled
1 oz. drained and chopped anchovies
2 minced garlic cloves
1/4 c. olive oil
1 t. lemon zest
1 1/2 T. lemon juice
2 T. chopped parsley
Cook the fish until done.
In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.
Remove from the heat and stir in the lemon zest, lemon juice and parsley.
Spoon over the cooked fish and serve.
This was healthy and delicious!
3 T. butter
1 T. olive oil
4 4-oz mahi mahi fillets
3 cloves garlic, minced
Zest and juice of 1 lemon
1 T. freshly chopped parsley
Heat oil and butter in a pan. Drizzle some olive oil over the mahi mahi and season with salt and pepper. Place the fish inside the heated pan. Cook until golden on both sides, being careful not to overcook. Transfer to a plate.
To the skillet, add 2 T. butter. Once melted, reduce the heat and add the garlic. Cook until fragrant, being careful not to burn it. Stir in the lemon zest, juice and parsley. Return the mahi mahi to the pan and coat the fish with the sauce. Serve with some more sauce on top.
This sauce is rich but a little goes a long way! I used it over the Perline pasta from Trader Joe’s stuffed with prosciutto – it was great!
1 whole garlic clove
1 cup heavy cream
Fresh basil, cut into strips.
Salt and pepper to taste
Cut off the head of the garlic. Drizzle with olive oil. Place the head of garlic in a oven proof pan and cover tightly. Roast at 400 for about 50 minutes.
Once the garlic has been roasted, squeeze out the softened garlic into a saucepan.
Add the cream and heat slowly. Using an immersion blender, blend altogether.
Season with salt and pepper. Add the basil and stir.
Meanwhile, cook the pasta until done. Mix everything together and serve.
Evidently Asian noodles are quite different than regular pasta noodles – luckily I thought of looking for some at the grocery store rather than just using the pasta noodles I had at home. I used chow mein noodles and they turned out great – plus, they cook really quickly!
1 package chow mein noodles, cooked and drained
1 lb. beef chunks (use a good quality meat) – I used sirloin tips
3 green onions, sliced
4 garlic cloves, chopped
2 T. brown sugar
2 T. soy sauce
Heat some olive oil in a wok. Add the green onions and garlic and cook for a few minutes.
Add the beef chunks and brown well.
Add the brown sugar and soy sauce. Stir well until all combined.
Add in the noodles and mix altogether. Serve!
Tasty and delicious….and if you want a bit more garlic flavor, mash the roasted garlic into the sauce at the end!
4 chicken thighs with skin and bones
2 t. minced fresh rosemary
4 rosemary sprigs
10 peeled garlic cloves, whole
1/2 c. chicken broth
1/3 c. white wine
1 T. olive oil
Preheat the oven to 475. Place some rosemary sprigs underneath the skin of each thigh. Season the thighs with salt and pepper and place them in an ovenproof skillet.
Toss together the garlic, olive oil and rosemary in a bowl until the garlic is covered.
Arrange these garlic cloves around the chicken in the skillet. Drizzle any remaining oil over the chicken.
Roast the chicken for about 15 minutes. Add broth to the skillet and cook until the chicken is cooked through.
Transfer the chicken and garlic to a plate. Add the wine to the skillet and reduce the pan juices. At this point, you can mash some of the roasted garlic into the sauce.
Serve this over the chicken.