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Old 10-23-2007, 10:27 PM   #21
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Quote:
Originally Posted by jennyema View Post
Bob, your pics are tuly amzing!

Keltin, there are lots of different "40 cloves of garlic" recipes. All serious and all delicious with the garlic cooked down. IMO bettewr with chix than beef bu tGOOD with either.

Point being, that it's more a TECHNIQUE than a RECIPE.
So Uncle Bob's technique and Katie's recipe, the cornerstone I'm gonna follow as I do this....your thoughts?
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Old 10-23-2007, 10:29 PM   #22
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Originally Posted by jennyema
Bob, your pics are tuly amazing!
Aw Shucks Miss Jenny...Thank ya!
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Old 10-23-2007, 10:34 PM   #23
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So Uncle Bob's technique and Katie's recipe, the cornerstone I'm gonna follow as I do this....your thoughts?
I cook well-seasoned chicken with 2 heads of garlic (peeled), carrots, potatoes, onions, leeks, white wine, chix broth. No recipe really. Just brown the chix and put everything into a dutch oven or large saute pan or other appropriate cooking vessel.

I did this before i heard about the 40 cloves recipe. Seriously. Cooking garlic like this mellows it considerably.

The idea of using a relatively lot of garlic (like a head rather than a clove or two) is a technique used in lots of recipes from difft. cultures. Garlic-loving cultures!
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Old 10-23-2007, 10:36 PM   #24
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And, Bob ...

When are you inviting us all over?

I'm drooling at your setup.
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Old 10-23-2007, 10:38 PM   #25
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Quote:
Originally Posted by jennyema View Post
I cook well-seasoned chicken with 2 heads of garlic (peeled), carrots, potatoes, onions, leeks, white wine, chix broth. No recipe really. Just brown the chix and put everything into a dutch oven or large saute pan or other appropriate cooking vessel.

I did this before i heard about the 40 cloves recipe. Seriously. Cooking garlic like this mellows it considerably.

The idea of using a relatively lot of garlic (like a head rather than a clove or two) is a technique used in lots of recipes from difft. cultures. Garlic-loving cultures!
Sounds good! So you agree with Uncle Bob's technique and Katie's recipe then. More power for me to try it! Thanks guys!
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Old 10-23-2007, 10:46 PM   #26
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And, Bob ...

When are you inviting us all over?

I'm drooling at your setup.
All? I was thinking more along the lines of a sunset/campfire light dinner for two...
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Old 10-23-2007, 10:48 PM   #27
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All? I was thinking more along the lines of a sunset/campfire light dinner for two...

Sounds good but it would be the recipe for trouble, for sure!
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Old 10-23-2007, 10:52 PM   #28
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Sounds good! So you agree with Uncle Bob's technique and Katie's recipe then. More power for me to try it! Thanks guys!
K

Katie's recpie is not posted that I can find, neither is Bob's technique (other than that killer outdoor BBQ).

My point is that the utilization of a "huge" amont of garlic is a pretty common technique and is adaptable to a variety of ingredients and cooking techniques.
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Old 10-23-2007, 10:58 PM   #29
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... neither is Bob's technique (other than that killer outdoor BBQ).
I thought I missed something, as well. Didn't see a pic of UB's other than the BBQ. Can someone share a link? TIA
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Old 10-23-2007, 11:07 PM   #30
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Just so we're not keeping anyone in the dark with the recipe, keltin, it's in a cookbook called Red, White & Blue Ribbon - 2004. The recipe was the second place winner in the 2003 Delray Beach (FL) Garlic Fest. The creator of the recipe was Chef Cathy Cox of the Old Calypso in Delray Beach.

The recipe is " 40 Cloves of Garlic & Balsamic-Braised Short Ribs."
I didn't have any way of referring to the recipe other than doing the above, jen. I would love for folks to be able to access the recipe directly. It's DELICIOUS. Wonderful thing to do to short ribs and I applaud Cathy Cox.
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