Tag Archives: garlic

40 Clove Garlic Spaghetti

13 Nov

40 Clove Garlic Spaghetti

Ingredients:
1 pound whole wheat spaghetti (or your favorite spaghetti)
2 pork loin blade chops
40 cloves fresh garlic, peeled
1/4 cup half and half
about 4 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 teaspoon crushed red pepper
2 green onions, chopped finely (for garnish)
kosher salt and fresh ground pepper to taste

Instructions:

  1. In a heavy skillet (preferably cast iron), saute whole garlic cloves in olive oil on low heat for about 40 minutes. It is very important to turn often so they roast evenly without burning. Cook until tender and lightly carmelized. Remove garlic, set aside and do not wash pan.
  2. In same pan, add a little more olive oil and turn heat to medium high. When oil begins to shimmer, add the pork chops, a little salt and pepper, and brown on both sides. Once both sides are brown, simmer on a lower temperature a bit longer until cooked through. Remove chops, set aside and do not wash pan.
  3. Cook spahgetti to al dente, but before you strain, make sure to reserve 1 cup of the water and set aside. Add 1 tablespoon of the butter to the strained spaghetti to prevent the pasta from sticking together. Set aside.
  4. In food processor (or blender), combine garlic and half and half and process briefly until it has the consistency of hummus.
  5. In a small pan, and on medium heat, add a little butter, the garlic mixture (you don’t have to use all of it, just to taste) and 3/4 cup of the water from the pasta. Heat and stir until emulsified.
  6. Reheat the pan that you cooked the chops in with a little olive oil (make sure the meat is removed). Heat should be at medium high. Toss in the crushed red pepper for about 30 seconds, and then the pasta, and briskly toss and scrape the pan so that the pasta gets coated with the flavors from the pork and garlic. Add the remaining water from the pasta to help the process along, and then the garlic and half and half mixture. Continue to toss until evenly coated. Add salt if needed.
  7. Add pasta to serving dish and garnish with a little chopped green onion and more crushed red pepper. You can add grated parmigiano or romano cheese if you like.
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Baked Green Bean Fries with Roasted Garlic Dipping Sauce

12 Nov

Baked Green Bean Fries with Roasted Garlic Dipping Sauce
Serves 2 – 4

For the fries:
Ingredients:
8 ounces green beans, trimmed
1/2 cup all purpose flour
2 eggs
1 1/2 cups panko bread crumbs
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper

For the dipping sauce:
Ingredients:
1 small head of garlic, roasted, and smashed into a paste
1/4 cup light mayonnaise
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
Kosher salt
Freshly ground black pepper

Directions:

  1. Preheat the oven to 425°F.  Line a baking sheet with parchment or a nonstick liner, and set aside.
  2. To prepare the fries, begin by blanching the green beans.  Submerge them in boiling water for 2 – 3 minutes until they are bright green but still a bit crisp.  Immediately transfer the green beans to a bowl of ice water to stop the cooking process.  Then, lay them out on a clean towel and pat them dry.
  3. Set up the three breading stations in three shallow bowls.  Place the flour in the first bowl and the eggs in the second bowl.  In the third bowl, combine the bread crumbs, onion powder, and cayenne pepper.  Season all three bowls with salt and pepper, and give each one a quick whisk to make sure the seasonings are evenly incorporated.
  4. Dip the green beans first in the flour, shaking off any excess, and then in the egg.  Then, toss the green beans in the bread crumbs to coat evenly and transfer to the prepared baking sheet. Be sure to place the green beans in a single layer, leaving some space between them so that they bake evenly and get nice and crunchy.
  5. Bake the green bean fries for about 15 minutes, until golden and crisp.
  6. Meanwhile, prepare the dipping sauce.  Wisk together the roasted garlic paste, mayonnaise, olive oil, and Dijon mustard.  Season to taste with salt and pepper.
  7. Serve the fries immediately with the dipping sauce on the side.