Posts Tagged ‘garlic’

SUPER-GARLICKY CHICKEN

Posted: August 27, 2018 in Uncategorized
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I love garlic, and I spend a lot of time trying to figure out how I can up the garlic in any particular dish. Now, this piece of chicken may look pretty harmless to you, but it is a garlic bomb…and it’s delicious. I tried to think of ways I could increase the garlic quotient without simply adding more granulated  garlic to the breading…and then it came to me: add fresh garlic to the egg wash! Brilliant!

 

 

3 lbs. chicken pieces
1 cup all-purpose flour ( I use Cup4Cup GF flour if I want this dish to be gluten-free)
2 teaspoons granulated garlic (add more if you like!)
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon salt
2 eggs
1 tablespoon (or more) fresh finely chopped garlic
oil for frying

 

I use the oven-fried method for my chicken. That means I fry the pieces until golden brown, then place them on a baking sheet and finish cooking them in the oven.

Pre-heat the oven to 350 degrees. Heat the oil in the pan to 350 degrees.

In a bowl, combine the flour, granulated garlic and onion, oregano, parsley, basil, pepper and salt. Mix well and set aside.

In another bowl, whisk the eggs together. Finely chop the fresh garlic, making it into a paste either by squishing it with the side of a chef’s knife or, my preferred method, pushing it through a garlic press. Add the garlic to the egg and mix well.

Take the chicken pieces and coat them in the egg and garlic mixture. Then place them in the flour mixture, coating well and shaking off the excess. You can place them in the hot oil at this point…or…dip them back in the egg/garlic mix again, then back into the flour, for a double-coating of crunchy garlic.

Fry the chicken pieces until they’re golden brown, but not cooked all the way through. Place them on the baking sheet. When all the pieces have been fried, place the baking sheet in a 350-degree oven to finish cooking.

 

 

 

 

Although my daughter and I love any foods that are heavy on the garlic, my wife can’t eat them. She also needs to maintain a gluten-free diet, so garlic bread is a special treat we make when Mom’s not around. It’s buttery, it’s garlicky, it’s carby, and it’s absolutely delicious!

I use 2 kinds of garlic in my garlic bread: fresh and granulated. I think it adds a richer flavor than either one alone. And passing the fresh garlic through a press ensures that it will cook quickly and not leave you with that raw garlic taste in your mouth.

Although I love French baguettes, they’re too thin and crisp for garlic bread. I buy that long, soft, Italian loaf you can find in just about any bakery. When it bakes, the outside edges have a crisp bite to them, while the inside of the loaf stays soft…exactly what you want! The Italian loaf is big, so not only do I cut it lengthwise, I then cut each piece in half. This will make enough for us to enjoy one evening, and still store some in the freezer for a future craving.

This recipe makes enough for 1 garlic bread, 1 cheesy garlic bread, and also the bread you’ll be putting in the freezer for another time.

 

The delicious final product…but I digress…

 

2 sticks (8 oz.) unsalted butter
2 large cloves garlic, squeezed through a press
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon oregano
1 teaspoon parsley
grated mozzarella cheese…a few ounces

 

In a bowl, let the butter soften to room temperature. Once it’s soft, squeeze the fresh garlic cloves through a garlic press and add them to the butter. Then add the granulated garlic, salt, oregano and parsley. Using a fork, mix the ingredients really well until you have a beautiful garlic and herb butter. (Once it’s mixed, I find it’s easier to spread with a spatula.)

Spread the garlic butter evenly on all 4 pieces of bread you’ve cut. Use it all up! Going thin on the butter serves no purpose here!

Place one of the loaves on a baking sheet. Add the grated mozzarella to one of the other loaves, and place it on the baking sheet as well.

 

Regular garlic bread on the left, cheesy garlic bread on the right…ready to go into the oven.

 

Pre-heat the oven to 400 degrees.

 

With the other two pieces of bread, I simply put them together…with cheese inside or not…

…and wrap them in aluminum foil. I place that in a freezer bag and keep it frozen until we have another craving. When it’s time to cook, I pre-heat the oven to 350, and bake the loaf in the foil for about 25 minutes. I take it out of the foil at the very end and bake another 5 minutes to get it to crisp up.

 

Ready to be devoured!

 

With the oven at 400, I bake my garlic bread and cheesy garlic bread for about 10 minutes, or until the edges of the bread start to turn a golden brown and the cheese on the cheesy side starts to melt.

 

I cut each piece in half so my daughter and I share in the 2 breads. There’s never any leftovers!

 

 

 

 

I’m addicted to garlic salt. Garlic salt made by the Essex Garden Club in Essex, CT. It’s not available on-line. In fact, there are only 2 places I know you can get it. One is the annual “May Market,” where worshippers of this salt, like me, can replenish their pantry. This year, the date of the May Market  is May 13th, from 9AM to 2PM. (www.essexgardenclubct.org)

If I miss the May Market, my only other chance is to go to a local gift shop called Gracie’s Corner, on the main drag in Essex. But they’ve got a limited supply, so I beg my Essex friends to go there and buy 6 jars at a time for me. I used to be able to have them shipped directly from the shop, but a few years ago they told me they don’t ship anymore. I was heartbroken.

 

This should last me a couple of weeks!

What makes the Essex Garden Club garlic salt so amazing is that you actually see pieces of garlic and herbs in it. I’m not sure what they do to it and how they do it, but it’s so damn good, I’ve got to put it on everything. Case in point: garlic salt chicken thighs!

The thighs can take the high heat without drying out because they’ve got more fat than other cuts. The skin gets so crispy, you’d think it has breadcrumbs on it, but it’s simply a glorious garlic salt crust!

 

3 lbs. chicken thighs
olive oil
2 tablespoons Essex Garden Club garlic salt
1 tablespoon granulated onion
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon pepper

 

Pre-heat the oven to 400 degrees.

Combine the garlic salt, onion, oregano, parsley, and pepper in a bowl.

Rub the thighs with olive oil and place them on a baking sheet lined with foil. Season both sides with the garlic salt mixture.

 

Cook the thighs for about 20–25 minutes, until the skin is crisp and golden.

 

 

What can I say? I was craving both dishes, so I combined them. I figured: if I love each one of them, I’d be crazy over both together! Just make sure, like I had to do, that your spouse isn’t around that night if they don’t like a lot of garlic. You’ll reek for a week! But damn, it was crazy-good!

image

 

Pasta
1/4 lb. bacon, finely chopped
1 onion, finely chopped
18 small clams, washed and purged*
1 teaspoon fresh oregano, finely chopped
1/4 cup white wine
Good quality olive oil
6 large garlic cloves, finely chopped
1/4 cup fresh parsley, finely chopped

 

In a large pot, salt some water and bring to a boil. Cook the pasta until al dente.

In another large pot on medium-high heat, fry the bacon until it’s crisp. Add the onions and saute until they’re translucent. Add the clams, oregano and wine, and cover the pot with a lid. Reduce heat to medium. The clams are cooked when they open. Discard any unopened clams.

In a frying pan, heat the olive oil to medium. Add the chopped garlic and fry until just crispy. Toss in the parsley and stir to combine.

Place the pasta in a bowl or plate. Pour clams and juice over the pasta. Pour the fried garlic and oil all over the clams.

 

*Purging clams: Clams can be pretty sandy and gritty, so it’s important not only to scrub the outside of the shell, but to purge them as well. Clams should be stored in a bowl in the fridge with a wet dish towel over them, never in water. Once you’re ready to use them, fill a bowl with water and add salt (think salty like ocean water) and a tablespoon of corn meal. Mix this around, then add the clams and let them sit in this solution in the fridge for a couple of hours. The clams will purge (clean themselves) out. Discard the liquid and rinse the clams before cooking.