Purple Haze is heirloom, hard-neck, Rocambole garlic that has been grown on Redlands Mesa since the 1930’s. The big, easy-to peel cloves make it a favorite in the kitchen. Its spicy flavor adds a zing to your favorite dish.
Every year after the garlic is pulled from the field, cleaned and readied for sale, we throw the Garlic Harvest Party where friends and family bring their favorite garlic dishes. These are some of our favorites. Mail or email us your creative concoctions, we’ll add them to the list and try them out next year.
Roasted Garlic
Cut thin layer of root side off. Place heads in clay roaster pot. Drizzle olive oil, white wine, salt and pepper on heads. Cook at 400 for 35-45 minutes until butter like consistency. Spread on warm bread or crackers with olives and cheese.
Garlic Soup
Peel 15-20 cloves of garlic. Sauté whole cloves in fair amount of butter. Add 1/4 cup of flour and stir to make rue. Add 2 cups vegetable or chicken broth, 2 cups milk or cream and splash of white wine, green chili or roasted red pepper. Simmer 20 minutes and serve with grated cheese on top. From Madre Winne.
Garlic Hummus
Mix 2+ large cloves of garlic, 1 can garbanzo beans, 1 TB lemon juice and 2 TB tahini in a blender until it has a smooth consistency. Add salt and pepper to taste. Makes a delicious, quick dip or sandwich spread.
40-Clove Chicken
Take whole chicken and rub under skin with salt, pepper, butter or oil and 40 cloves of garlic. Leave garlic under skin. Place in roasting pan with water. Place a lemon halved in the body cavity and season top of chicken with thyme, paprika, salt and pepper. Baste as it cooks at 325 for 1 1/2-2 hours. From Madre Winne.
Camarones Al Mojo De Ajo
36 medium shrimp in their shells
15 cloves garlic - 3 whole, 12 minced
3/4 t salt
3/4 t freshly ground pepper
3/4 t white vinegar
3 TB olive oil
5 TB butter
4 TB lime juice
In a blender, puree the whole garlic cloves, salt, pepper and vinegar. Marinate the shrimp in the mixture for 30 minutes. Heat oil and butter in a skillet. Add the minced garlic and sauté until golden brown, about 3 minutes. Add the shrimp, lower the heat, cover and cook for 2-3 minutes or until the shrimp are opaque. Sprinkle with the limejuice and removed form the heat. Serves 6. From Mexico: The Beautiful Cookbook
Garlic Martini
Crush a clove of garlic in the bottom of a martini glass. Add 1 shot of gin, if desired add vermouth to taste. Garnish with a garlic stuffed olive and drink cautiously. From Bartender Basil.
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