Garlic Recipes You NEED to Try

Calling all garlic lovers! Garlic infused meals are not only delicious but add so much flavor that they leave us wanting more! Who else can’t get enough of some soft, buttery, garlic bread? Yum! We have put together some delicious recipes from some of our favorite alum chefs using garlic to celebrate National Garlic Day!

Rosemary-Garlic Potato Bread – Chef Duff Goldman

Ingredients:

• 2 large russet potatoes, well baked and still warm (instructions below)
• 1 garlic head, roasted and still warm (instructions below)
• 2 (¼-ounce) envelopes active dry yeast
• 2 cups warm water
• 2 tablespoons sugar
• 3 tablespoons olive oil, plus extra for brushing
• 2 tablespoons kosher salt, plus more for sprinkling
• 4 cups all-purpose flour, plus more as needed
• 4 cups bread flour
• 1½ tablespoons chopped fresh rosemary

Equipment:

• Stand mixer
• Medium bowl
• Plastic wrap
• Baking sheet
• Pastry brush
• Knife
• Wire rack

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For the full recipe and directions click here.

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Potato Gratin – Chef Ludo

Ingredients:

• 5 Garlic cloves, divided
• 1T Unsalted butter, room temperature
• 2 Medium shallots, quartered through root ends
• 2.5 Cups Heavy cream
• 1T Kosher salt
• 1 tsp Black pepper, freshly ground
• 1T Fresh thyme leaves, plus more for garnish
• 4lbs Russet potatoes, peeled and thinly sliced on a mandolin
• 3oz Gruyere cheese, finely grated
• 1oz Parmesan cheese, finely grated

Directions:

1. Preheat oven to 325° Fahrenheit.  Slice 1 garlic clove in half and rub the inside of a shallow baking dish with the cut sides.  Spread the unsalted butter completely over the inside of dish.
2. In a small saucepan, bring the quartered shallots, cream, salt, pepper, 1 tablespoon of thyme, and the remaining 4 garlic cloves to a simmer in a small saucepan over low heat.  Cook until the shallots and garlic are very soft, about 15–20 minutes.  Let cool slightly. Transfer to a blender; blend until smooth.
3. Layer the potato slices in a prepared dish.  Pour cream mixture over potatoes and cover dish tightly with foil.  Bake potatoes until tender and creamy, about 60 minutes.  Let cool.
4. Place rack in highest position; heat broiler.  Remove foil and top the potatoes with Gruyère and Parmesan.  Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes.  Serve topped with more thyme leaves.

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See recipe here. 

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Seared Shrimp with Toasted Garlic Pimento – Chef George Mendes

Ingredients:

• Olive oil as needed
• 20 ea. 20/30 count shrimp, peeled and de-veined
• 6 garlic cloves, minced
• 1 1/2 teaspoons pimenton (sweet smoked paprika)
• 1 tablespoon parsley, chopped
• 1 tablespoon cilantro, chopped
• 1/2 teaspoon lemon juice

 
Directions:
 

1. Heat a medium size skillet over high heat.
2. Lightly coat the bottom with the olive oil until lightly smoking.
3. Add half of the shrimp in a single layer.
4. Let cook until golden and orange about 10 seconds per side. Repeat with the remaining shrimp.
5. Reduce the heat slightly and add a 1/4 cup more of olive oil.
6. Add the garlic and cook, stirring, until light golden but not browned, about 2 minutes.
7. Stir in the pimenton, then return 1/2 of the shrimp to the pan.
8. Adjust the heat to bring the oil to a slow bubble and poach the shrimp for 30 seconds until just cooked.
9. Fold in 1/2 of the parsley, cilantro, and lemon juice.
10. Spoon the shrimp out and repeat with the other half.
11. Divide the shrimp among four serving plates.
12. Spoon the pan sauce with the garlic and herbs over the shrimp and serve!

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Check it out here. 

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Red Texas Chili – Chef Tim Love

Ingredients:

• 4 medium onions, minced
• 2.5lbs lean beef brisket or equivalent beef cut, rough chopped
• ¼ cup oil
• 3 cloves garlic, minced
• 1tbs guajillo chili, ground
• 1tbs chipotle chili, ground
• 32oz San Marzano diced tomatoes, canned
• 1tbs cumin
• 1tsp salt
• 1tbs oregano
• 1tbs dry mustard
• 1oz tequila
• 1 can Lone Star beer
• 3oz red chili powder
• 2 cups beef stock
• 3 serrano peppers, sliced
• 20 tortilla chips, ground fine
• 1 package saltines

Directions:

1. Brown onions and beef in a large pot or Dutch oven
2. Stir in garlic, serranos, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder, and beef stock
3. Wait 15mins, then add ground dry chilies and cumin
4. Bring to a boil, then reduce heat and simmer 2hrs
5. Add ground chips and stir well
6. Simmer for 30mins more
7. Serve with saltines

Or you can order it for pick up from Lonesome Dove Austin here.

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Time to get cooking and be ready to smell all that yummy garlic!