Clove at First Sight

Photography by RICH SMITH

Garlic is a magical ingredient. In addition to its delicious taste and intoxicating smell, garlic has a variety of health benefits and medicinal properties. It packs a lot of power for such a small plant! Garlic is a staple in any kitchen, as you’ll see in the following recipes. Here, local chefs share their favorite garlicky dishes and tips for cooking with the beloved aromatic.

SHRIMP SCAMPI Events with Taste

This dish is a super simple and easy use of garlic and shrimp. The toasty, pungent flavor of the garlic and the sweet acidity of the lemon pairs perfectly with the rich fattiness of the cream. The dish can be finished from start to finish in 15 minutes!”

Michelle Huffman, Owner

SPAGHETTI Community Pie

Jose Pureco, Chef

Ireally love the flavor garlic brings to a dish. Since most of our recipes are inspired by Italian cuisine, we use a lot of garlic. Garlic is a little delicate and needs to be used carefully, especially in hot oil like in this recipe. You want to watch the garlic so that you bring out its flavor without burning it.”

BURRATA & SIMMERED TOMATOES Canyon Grill

Alexis West, Executive Chef

Delicate. Flavorful. Simple. This tomato, basil, and garlic dish is simmered down with white wine and topped with creamy Italian burrata. The simplicity of the recipe makes it very versatile and can be an added element of richness to any pasta dish.”

ROASTED SPICY GARLIC CHICKEN Café on the Corner

Ruth Oehmig, Owner

For me, the fragrance and flavors in this dish evoke wonderful memories of family and friends gathering. The aroma of allspice, ginger, garlic, cloves, juniper, and nutmeg is exhilarating when you’re cooking with them. And when you’re eating this dish, every bite is packed with distinct flavor.”

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MUSHROOM-CRUSTED PRIME RIBEYE Wine Down Bistro

Wilbur Cox Jr., Executive Chef

Ilove cooking with garlic because it is one of the most versatile ingredients in the kitchen. From confit to fermentation, its uses are only limited by one’s own creativity.”

EGGPLANT STACK

Acropolis Mediterranean Grill

Lloyd George, Chef

Garlic confit is a staple for every home kitchen. The flavor is outstanding, and the health benefits of fresh garlic and olive oil make it perfect for many recipes.”

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Recipes

Shrimp Scampi

EVENTS WITH TASTE

Ingredients

• 3 Tbsp. olive oil • 3 cloves of garlic, minced • 1 lb. shrimp, peeled and deveined • 1 tsp. red pepper flakes • ¼ cup lemon juice • ½ cup white wine • ½ cup heavy cream • Salt and pepper, to taste • 3 Tbsp. basil chiffonade

Directions

Add oil to a hot saucepan. Add garlic and shrimp and cook for 2-3 minutes, turning shrimp over to cook through. Add red pepper flakes and cook an additional 30 seconds. Add lemon juice and white wine, and reduce by half. Stir in heavy cream and reduce until the mixture is thick enough to coat a spoon, with pea-sized bubbles. Salt and pepper to taste. Stir in fresh basil. Serve over creamy polenta or cooked pasta.

Spaghetti

COMMUNITY PIE

Ingredients

• 2 oz. infused olive oil • 1 tsp. garlic, minced • 8 oz. pasta sauce • 1 Tbsp. butter • 6 oz. cooked spaghetti • 1 Tbsp. basil chiffonade, plus extra for garnish • 2 oz. Parmesan, shredded

Directions

Heat a large sauté pan and add infused olive oil. When oil is hot, add minced garlic and heat for 20-30 seconds. Add pasta sauce and allow to heat thoroughly. Add butter, spaghetti noodles, and basil chiffonade. Continue cooking until butter has melted and sauce has reduced a little, about 2 minutes. Plate spaghetti with tongs, top with remaining sauce from pan, and garnish with basil and shredded Parmesan.

For Infused Olive Oil:

Ingredients

• 16 oz. extra-virgin olive oil • 6g basil leaves • 2 ½ Tbsp. crushed red pepper • 22 cloves of garlic, slightly smashed

Directions

Add all ingredients to a stock pot and cook very low for 25 minutes. Remove from heat and strain.

For Pasta Sauce:

Ingredients

• 15 lbs. super-ripe

Roma tomatoes • 2 oz. extra-virgin olive oil • 3 Tbsp. kosher salt • 10 oz. infused olive oil*

Directions

Cut the ends off of the tomatoes. Fill a large stock pot with enough water to blanch the tomatoes. Bring water to a boil and place 8-10 tomatoes in the pot for 30 seconds, then transfer to an ice bath for 30 more seconds. Repeat with all tomatoes. Peel the tomatoes and cut in half. Remove the seeds over a strainer to save juice. In a large pot, add olive oil and let it get hot but not smoking. Add tomatoes, mash, and add salt. Bring tomatoes to a strong simmer, mashing and stirring on and off for 45 minutes. Turn off the heat and add infused olive oil.

Burrata & Simmered Tomatoes

CANYON GRILL

Ingredients

For the simmered tomatoes: • 2 (28 oz.) cans of whole pomodoro (Italian) tomatoes • ¼ cup basil chiffonade • 1½ tsp. salt • 1/3 cup chicken stock • 1/3 cup white wine • ¼ cup garlic, minced

For serving: • Burrata • Black pepper, to taste • Basil oil • Fresh basil leaves, for garnish • Toast points

Directions

Drain tomatoes and crush with your hands until they are in bite-sized pieces. Be careful not to over-crush. Add tomatoes, basil chiffonade, salt, chicken stock, white wine, and minced garlic to a pot. Simmer on low heat until liquids are reduced and it creates a loose sauce consistency. Serve the simmered tomatoes hot with a room-temperature burrata placed on top. Top with fresh-cracked black pepper, a drizzle of basil oil, and basil leaves. Serve with toast points.

Marinated, Seared, & Roasted Spicy Garlic Chicken

CAFÉ ON THE CORNER

Ingredients

• ¾ cup brown sugar • ½ cup high-quality dark rum • 2 large lemons, juiced • 1 Tbsp. crushed peppercorns • 1 Tbsp. crushed allspice • 1 tsp. crushed red pepper • 1 Tbsp. whole juniper berries • 1½ Tbsp. crushed cloves • ½ tsp. nutmeg, grated • 1 tsp. ground ginger • 1 Tbsp. dried thyme • ¾ cup olive oil • Salt and pepper, to taste • 6 chicken wings • 6 chicken thighs • 6 cloves of garlic, cut in half

Directions

In a bowl, mix the brown sugar, rum, lemon juice, spices, and olive oil. Salt and pepper the chicken and add to a Ziploc bag with the marinade and halved garlic cloves. Place in fridge overnight. Remove, and sear thighs and legs in a pan until you have a brown crust. Place seared chicken parts in an oiled, oven-safe pan. Set oven to 375°. Cook for 20 minutes or until the temperature of the chicken reaches 165°. Serve with coconut cilantro rice* and mango salsa*.

* Recipes available on CityScopeMag.com!

MushroomCrusted Prime Ribeye

WINE DOWN BISTRO

For House Fermented Black Garlic:

Ingredients

• 1 head of garlic • 4 cups water • Salt, to taste

Directions

Place one head of garlic in a vacuum bag and seal on high until all air is removed. (If you do not have a vacuum sealer, a gallon Ziploc bag will also work.) Place this bag in a fermentation chamber at 140° and ferment for 2 months or until the garlic has turned completely black. (It should smell like soy sauce and have a sweet aroma.) When fermentation is complete, remove the black garlic cloves from the skins. Place these cloves in a pot and cover with 4 cups of water. Simmer until the garlic is super soft. Place this mixture into a high-powered blender and blend until super smooth. Season to taste with salt and reserve this mixture for later in the recipe.

For Garlic Pickled Okra:

Ingredients

• 6 pieces of okra • 2 cups apple cider vinegar • 1 cup water • ½ cup sugar • 1 head of garlic

Directions

Place okra in a Mason jar. In a sauce pot, bring apple cider vinegar, water, sugar, and a head of garlic (sliced horizontally to expose the cloves) to a boil and pour over the okra in the jar. Seal with a lid. Let stand at room temperature for at least 3 days.

For Mushroom-Crusted Prime Ribeye:

Ingredients

• 1 (12 oz.) prime-grade ribeye • Salt and pepper, to taste • Mushroom crust* • 4 oz. oil • Popcorn purée* • 4 oz. butter • 3 garlic cloves • 1 sprig rosemary • 1 sprig thyme • Pinch of Maldon salt

Directions

Bring your ribeye up to room temperature on a plate. (This will ensure even cooking of your steak.) Once at room temperature, season heavily with salt and pepper and dip into the dried mushroom crust. Coat evenly on both sides. Meanwhile, heat a cast-iron pan on high until it begins to smoke. Add oil, then begin to cook steak starting with the fat cap side down to help render out the fat. Once fat cap is rendered and caramelized, flip it to the other side and cook it until caramelized. Flip the steak over, add the remaining mushrooms, and roast the pan in the oven until the internal temperature of the steak is 120° (roughly mid-rare). Meanwhile, in a small sauce pot, warm the popcorn purée. Remove the steak from the oven, place back on the burner over high heat, and add the butter, garlic cloves, and sprigs of rosemary and thyme. Allow the butter to brown in the pan and tilt pan toward yourself at a 45-degree angle. Baste the steak and mushrooms in the garlic- and herb-infused brown butter. Remove the steak and mushrooms from the pan and allow the meat to rest for roughly 5 minutes, preferably on a resting rack. While the steak is resting, remove the okra and garlic from Mason jar and slice the okra long ways to expose the seeds. Remove some of the pickled garlic from the skins as well. Add ribeye to the plate. Drop dollops of the black garlic mixture on the plate and top with okra. Finish with an optional sprinkle of Maldon salt over everything.

*Recipes available on CityScopeMag.com!

Eggplant Stack

ACROPOLIS MEDITERRANEAN GRILL

Ingredients

• 1-2 medium eggplants, peeled • 1 egg, beaten • Equal parts seasoned flour

and panko breadcrumbs, for coating • 2 Tbsp. olive oil • 1 Tbsp. garlic oil • Garlic confit bulbs* • 1 handful mushrooms (white or cremini), sliced • 1 handful fresh spinach • 4-5 sun-dried tomatoes, julienned • Fresh mozzarella • Basil pesto

Directions

Slice 1-2 medium eggplants into circles – not planks. Dredge eggplants in egg wash (made with one beaten egg) and a combination of equal parts seasoned flour and panko breadcrumbs. (You can omit this step to make the dish gluten-free.) Sauté the coated eggplant circles in olive oil, then set on paper towels. In a separate skillet, add garlic oil and sauté several confit garlic bulbs, mushrooms, spinach, and sun-dried tomatoes. Cook until the spinach is just wilted. Top the eggplant circles with the vegetables and garlic mixture and finish with slices of fresh mozzarella and a basil pesto drizzle.

For Garlic Confit:

Ingredients

• 3-4 heads of garlic, peeled • 1 cup extra-virgin olive oil • Sprigs of fresh rosemary or thyme (optional)

Directions

Sauté heads of garlic over low heat. Add olive oil and cook until cloves are golden and soft. (You can add sprigs of fresh rosemary or thyme to make the oil more flavorful.) Cool and store garlic in Mason jars covered in the reserved oil. Can store for up to 3 months in the refrigerator.