Joey's Pickled Garlic

 

 

 

    A few weeks ago, my nephew, Dan (aka Daniel Boone), sent me a picture of one of his favorite things... a jar of pickled garlic. I said "oh, I could make that for you, no sweat!" So I went to Amazon and ordered a big bag of already peeled garlic, and when it arrived I started throwing pickling ingredients into a pot. I figured, how hard can it be, right? Pickling anything is just about as easy as it gets! I asked him if he wanted it more on the sweet side or more savory? More savory won the coin toss, and this is where I landed. (I still added just a little bit of sugar, just to balance everything. )

OMG it turned out so good!

 So now, obviously, the longer you let it stay in the jars, the better it tastes. Resist the urge! It'll be a much better pay-off and you'll be glad you waited!

Oh, one other thing... This recipe filled EIGHT pint jars. If you have no need for that much pickled garlic in your life, feel free to cut the recipe down to suit your needs. Great then.

 

 

 

5 lbs peeled whole garlic cloves

4 cups apple cider vinegar

3 cups white vinegar

1 cup sugar

1 tsp crushed red pepper flakes

1 tbs pickling spice blend

1 tsp celery seed

1 tsp yellow mustard seeds

1 tsp dried dill weed

1/2 tsp cracked black pepper corns

3 bay leaves

 

 

 

  Wash and rinse 8 pint size mason jars. Fill each jar with whole raw cloves of garlic.

In a medium pot, place all pickling ingredients. Simmer over medium heat for about 10 minutes, making sure all the sugar is dissolved. Let cool slightly. Pour vinegar mixture over garlic to fill each jar. 

Place two piece lids on each jar. Store in the fridge for several weeks, or seal them using the water bath canning method to make them shelf stable.

To seal the jars: 

After pouring the warm vinegar over the garlic, use a skewer or chopstick to get out all the air bubbles, adjust the level of brine to one inch head space, then process the jars in a water bath canner for 20 minutes. Remove to a cloth lined tray or countertop until completely cooled, (several hours or overnight.) Best to leave them to marinate for a few weeks before cracking into them!

 

Btw, it should be noted that these cloves of garlic are completely raw when they go into the jars, and therefore keep their crisp texture in the brine, even after canning. If you'd like a softer texture, just make the brine as directed, then add the peeled garlic right into the pot. Simmer for an additional 10 minutes to soften them. Then fill your jars and seal as directed.  Easy!

Tips:

If you're not familiar with water bath canning, it's easy to learn. Just watch a few youtube videos. You'll be canning like a pro in no time. 

Feel free to adjust the flavors. If you want it sweeter, add up to another cup of sugar. If it's a little on the sweet side, just cut the sugar back to a half cup. I do think it needs at least a little bit of sugar, otherwise it'll be like drinking straight vinegar,

If you want more heat, add a hot pepper to each jar, or add some more crushed red pepper flakes. 

Don't like apple cider vinegar? Use any kind you like! Just be sure that it's 5% acidity if you plan to do the water bath canning. 

Oh wait! I forgot to mention one other thing!

It doesn't happen all the time, but it's very possible that your garlic might turn blue when you pickle it. Yes seriously. Blue garlic. Like, BRIGHT BLUE. It's a thing! Who knew? But fear not! This is perfectly natural and perfectly edible!

It's caused by an enzyme in the garlic that reacts with any kind of acid. You might have experienced this in your regular cooking when you add lemon juice to your garlic. Crazy, huh? True story.

 

 

 

 

Joey's Garlic Butter Shrimp Scampi

 This is one of my favorite things, like ever in life, so it kind of amazes me that I somehow never posted a recipe for it. UNTIL NOW!! You can call it garlic butter shrimp, you can call it shrimp scampi, I call it both! It's basically shrimp in a fabulous butter and garlic sauce, usually (but not necessarily) with white wine and it sounds A LOT more swanky and fancy than it actually is. It only takes a few minutes to prepare and it's sure to impress. An added bonus is that it just happens to be like WAY low in carbs, in case you happen to be making low carb choices.
 There are many versions of it out there, and this one is my slightly tweaked version of a recipe I found on a blog called Damn Delicious. As always, I love to take other peoples' recipes and turn them into my own. I encourage you to do the same! Then again, if you happen to love my version just as it is, I won't mind it at all if you make it as written! Hope you like it!




8 tablespoons (1 stick) unsalted butter
2 pounds large shrimp, peeled, deveined, tails removed
Kosher salt
Crushed red peppers flakes
5 cloves garlic,sliced
1/2 cup shrimp stock*
1/2 cup white wine
Juice of 1/2 lemon
Chopped fresh parsley leaves or green onions


*To make shrimp stock:
Add shrimp shells and tails to a small pot, add water until just covered. Bring it to a boil, then reduce the heat to simmer for about 10-15 minutes. Pour through a sieve to remove shells. That's all there is to it!


Melt a couple tablespoons butter in a large skillet. Add shrimp to pan, all in one layer. (work in batches, if you need to). Season shrimp with a pinch of salt and a few shakes of crushed red pepper. Cook shrimp, stirring occasionally, until they just barely turn pink. Don't overcook! Remove shrimp from pan and set aside. Add garlic to skillet. Saute for just a minute, then add shrimp stock, wine, and lemon juice. Bring to a boil, then reduce heat to simmer until the sauce reduces by about half. Add remaining butter a little at a time, stirring until it's melted and the sauce is rich and glossy. Add the shrimp back to the pan. Stir to coat with sauce. Top with chopped parsley or green onion.  Serve with warm crusty bread or pour it over your choice of long pasta.



Tips:
If you're using salted butter, don't add salt until the very end. Then taste it and adjust the seasoning.
I only did a few shakes of crushed red pepper, but if you like a spicier hit, go right ahead and add as much as you like!
I like big honkin' pieces of garlic, so I like to just slice it instead of mince it. This also makes it easier to push the garlic aside of you just want to flavor the sauce but don't want to bite into it. But really, they turn so mild and sweet, I never push them aside!
For a little extra texture and a slightly thicker sauce, you can dredge the shrimp in a little bit of flour before you saute them in the pan. Just make sure you pat away as much of the flour as you can. You just want a tiny coating of flour. Then saute as directed.
If you don't have wine and you don't feel like making the shrimp stock, just use an equal amount of chicken broth. It will still be fabulous!

Green Beans with Garlic Butter and Cashews

When you think of green beans for Thanksgiving dinner, you usually think of the classic Green Bean Casserole, am I right? That's fine and all, but I say there's nothing wrong with mixing things up a little every now and then, dontcha think? That's how new classics are born!! So when I decided to have a few friends over for a Fall dinner, I decided to do a new green bean recipe.
 My first thought was to do something a little bit lighter than a heavy casserole, since I was already planning to do a sweet potato gratin. Then I thought it might be fun to do a variation on the classic Almondine, which has slivered almonds. I thought, hmm... how about cashews? So I did some googling and I found a recipe for broccoli and cashews.. Ok, lets try it with green beans instead!
OMG it turned out great!! It was EXACTLY what I was hoping for and everyone loved it! It was easy as can be, too. So even if you're not looking for Thanksgiving side dishes, you should still add this one to your repertoire. This one's a keeper!


1 1/2 pounds fresh green beans
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews


 Remove stem ends from beans, and break or cut them into small pieces. Place them in a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender. Drain and set aside. While the beans are cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and then pour the sauce over the beans. Toss everything together. Pour onto a serving plate.  Serve immediately.


Tips:
If you want to get a head start, you can prep and par cook the beans the night before. After you cook the beans, plunge them into a big bowl of ice water. It will stop the cooking and it will set the bright green color. Then when it's time to serve, just heat them back up again (either in the microwave or a few seconds in boiling water), and then toss them with the cashew sauce. Easy!

Sweet Garlic Chicken

  Here's a quick and easy recipe that my friend, CJ, posted on Facebook (so he would be able to find it to try it later). I made it for a quick movie night with some friends and it was a big hit!
 Now, I know brown sugar and garlic don't seem like ingredients that you would normally put together (I was a little skeptical too!) But just go with it. It's REALLY tasty! Oh, also, the ingredients and cooking times aren't exactly clear, but just read my notes down at the bottom. I promise it'll work! Thanx for the suggestion, CJ! Maybe I'll cook this for you the next time I visit Florida!!

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired*

Preheat oven to 400°F  

Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for about 30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken. Serve with rice or potatoes and a roasted or steamed vegetable.

Tips:
I sliced the chicken breasts horizontally so I would have thinner pieces and twice as many of them. This serves two purposes. It doesn't take as long to cook, plus it makes the meal go further. I baked mine for 20-25 minutes. They were perfect!
*I know, I know. The recipe is VERY vague when it comes to herbs and spices. You can go in so many directions with it! I decided to go with fresh basil and fresh oregano, just because I have lots of fresh herbs growing, and I figured they'd go well with the garlic. Add as much as you like!
 I think next time I might try going in an Indian direction by adding onions, chopped fresh ginger, and garam masala. Mmm that sounds pretty fabulous to me! 

 

Garlic Dip

I got this recipe from my friend Brenda, or Brendala, as I like to call her. I'm not sure where she got it, but since she's the one who brought it to me, she's the one who gets the credit. It's for SERIOUS garlic fans! I love it on vegetables, specifically carrots and celery, but it's great on any kind of veggies. Daniel Boone puts it on EVERYTHING. I think someone forgot to tell him that it was not intended to be a sandwich spread. But hey, who am I to argue? I usually make it for him in quadruple batches. Every time I make it, I try to 'out-garlic' him. Maybe SOMEDAY I'll make a batch of it for him and he'll say "ok FINE you got me. That was too much garlic." Frankly, I don't think it's possible.

5 cloves pressed garlic
2 cups mayonnaise
5 tbs. plain bread crumbs
2 tbs. parsely
1/4 cup ground pecans or walnuts

Mix all ingredients together.
Let it sit in the fridge for several hours or overnight.
Serve with raw veggies.


Tip:
The key to this dip is to make it in advance. I usually make it the night before I'll be serving it, but it's fine after a few hours. As it sits, the bread crumbs and nuts soak up the oil from the mayonnaise and gradually the whole texture changes until it's nice and thick and rich. YUM.
This recipe uses fresh cloves of garlic. It doesn't really work so well with the garlic that comes in a jar. If you don't have a garlic press, you can put the garlic and the mayonnaise into a food processor fitted with a metal blade and process it until smooth. Add more or less garlic depending on your own personal tastes.