I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.
Usually I'll just eat popcorn, but if theaters would sell me goat cheese and garlic with Triscuit crackers, I'd give them all my money.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
Fettucini alfredo is macaroni and cheese for adults.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
You can never have enough garlic. With enough garlic, you can eat The New York Times.
My mornings go by so fast I forget breakfast. Lunch - that's turned out to be my biggest meal. I like tuna fish with low-fat mayonnaise and celery, egg whites and garlic. It's delish.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
Blanching the cloves removes the harsh and bitter bite of raw garlic.
I love both garlic and onions, and this word pithily captures the rich tastes of both.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
My favorite is Steamfresh broccoli with just a hint of garlic salt.
