Jennie@ifish
05-18-2006, 04:57 PM
Love roasted garlic?
Me too!
So, I always buy a whole bag of it at Costco. Although it's not the best garlic, it works well for roasting, and it's inexpensive.
Once fresh garlic comes around, watch out! That stuff is the best. So much different than store bought! Big whole cloves that peel easily and pop out with huge cloves. Yum.
Anyhow, to roast it on the bbq, follow these instructions.
Cut the tip off of the garlic head, trying to tip all of the cloves.
Peel as much of the 'paper' off as you can, without breaking up the clove, and leaving all cloves exposed, and cut.
Get out a piece of aluminum foil big enough to wrap that clove up tight. hold it in your hand, with the garlic in the center, like a bowl. Drizzle it with a bit of olive oil, just enough to make it slippery.
Wrap it tight in the foil. Place on grill for 15 minutes. (Not on direct flame.) I use a traeger, which is like an oven. Use the oven, if it's on, anyhow at 350 to 400.
Take it out, and let it cool off a bit.
Then, when the head is out and cooled, just pinch them at the base, and the cloves come out, perfectly whole!
Use this on garlic bread, or with fruit, toast points and brie, in fresh vegetables, whatever! You can even mush it up and use it as a spread on roasts.
I love garlic, so I could eat the stuff raw!
Jen
Me too!
So, I always buy a whole bag of it at Costco. Although it's not the best garlic, it works well for roasting, and it's inexpensive.
Once fresh garlic comes around, watch out! That stuff is the best. So much different than store bought! Big whole cloves that peel easily and pop out with huge cloves. Yum.
Anyhow, to roast it on the bbq, follow these instructions.
Cut the tip off of the garlic head, trying to tip all of the cloves.
Peel as much of the 'paper' off as you can, without breaking up the clove, and leaving all cloves exposed, and cut.
Get out a piece of aluminum foil big enough to wrap that clove up tight. hold it in your hand, with the garlic in the center, like a bowl. Drizzle it with a bit of olive oil, just enough to make it slippery.
Wrap it tight in the foil. Place on grill for 15 minutes. (Not on direct flame.) I use a traeger, which is like an oven. Use the oven, if it's on, anyhow at 350 to 400.
Take it out, and let it cool off a bit.
Then, when the head is out and cooled, just pinch them at the base, and the cloves come out, perfectly whole!
Use this on garlic bread, or with fruit, toast points and brie, in fresh vegetables, whatever! You can even mush it up and use it as a spread on roasts.
I love garlic, so I could eat the stuff raw!
Jen