I call this Italian Perfume. You know the drill by now -- yeah, I love this recipe because it's what? Easy, quick and cheap.
Another great thing about roasted garlic is its versatility. You simply remove the pods from their sleeves by squeezing at the bottom after they are grilled/roasted/baked. Mash and mix with soft butter and you've got garlic butter for corn on the cob, garlic bread, veggies or whatever. Raosted garlic is divine eaten as is. Do you have other favorite foods that garlic goes well in or with?
Cajun-Italian Factoid ~~ When we get together for a crawfish boil, a good time is guaranteed. Into the pot (aka the boiling rig) go the seafood, plenty spices, lemons, oranges, onions, new potatoes, corn on the cob and lots of whole garlic. The more Cajun among us go for the spicy crawfish first; the Italians fight over the garlic. ;o)
Roasted Garlic
(This is so easy, I'm almost ashamed to call it a recipe.) Slice off the top half inch of the whole garlic pod. Put topless garlic on a square of heavy duty aluminum foil. Drizzle olive oil over the garlic and a hefty sprinkling of Tony's. (If you don't have Tony's, use sea salt, black pepper and a bit of cayenne pepper.) Wrap foil tightly around pod and twist at the top, sorta like a big Hershey's Kiss.
Throw that sucker on your BBQ pit for the last 45 minutes or so of cooking time with whatever you're barbecuing, or put the wrapped garlic in the oven on 375 for about 40 minutes or until tender. Mmmm mmmm good, sha!
Posts
