Roasted Garlic!

OH I love this stuff... I feel like the green eggs and ham guy that follows the other guy trying to get him to eat green eggs and ham.. Yes I would eat this here or there... on a boat or in the air.. I do like roasted garlic it is Divine!! Thank you for introducing it to me friend of mine! :o) Thank you Thank you I will be here all week!

OK now for the golden delight. I use roasted garlic in soups stews sauces dips.... I use it for just about everything and it is GOOD!!

The cast
Garlic
Olive Oil
Salt
Pepper

This my dear friends is a head of garlic. When you are shopping for garlic you want tight, closed bulbs (heads). Make sure there is no sign of mold or green sprouts growing out of them. Sometimes the paper is loose from them being transported and that is ok just make sure it is tightly closed.

You want to cut the tops off of them, if you have big heads (the garlic not you! :) you can cut them in half but you need to look at how we get the meat out, you can't really cut the little ones in half so just make sure you cut the tops off and expose the cloves inside. Like this... then drizzle with olive oil and salt and pepper them. Cover tightly.



Roast at 400 for about an hour or so keep an eye on them ... you don't want them to burn. You want them to turn a beautiful carmel color and you will see some of the cloves trying to get out of the paper, like this.

OK so they are beautiful and golden what now?? Let them cool most of the way, not too cold, they come out easier if they are warm. Then squeeze the meat out (this is why the small ones wouldn't work if you cut them in half... they would fall apart here),

I mash it up with a fork and from here I put a few spoons in little snack size bags and freeze it.

You can use this for so many things. I use it in my tomato sauce, or just toss some noodles with a little butter, roasted garlic, and parm... YUM. A little soft butter and this makes KILLER garlic bread! There are so many other uses I don't have time to list them all... I will try to put some on here later.

What?!? No roasted garlic post?!!??

I came on here thinking I had posted roasted garlic but I don't see it on here... (I was going to pass it along to a friend for reference.) So today I have 2 lbs of garlic I need to roast anyway so I will post it later today... I am just in shock... I use roasted garlic just about 3-4 times a week... just a shame I haven't put it on here yet. But it is coming.................................................

New Mexican Roasted Pork

This is one of my favorite ways to make pork... who am I kidding... pretty much any way is my favorite way to make pork. :o) But here is the way we made it the other night.

In this bowl our spice rub

New Mexico green chili powder (you may not be able to find it if not that is ok it is still good without although it won't be New Mexican Pork!)

paprika
garlic powder
salt
pepper

sage

I have no idea how much just a hand full here and a pinch there.

You add a little oil to this bowl until you get a paste. Then you rub it all over that beautiful piece of pork.

Sear it on all sides... look at that color!!! YUM! Then de-glaze the pan with a little chicken stock. This is where I would put it in the crock pot and let it cook but tonight I started it too late and I had to finish it in the oven. Either way is delish.


For our side tonight I ran a few zucchini threw the mandolin and tossed them in a little egg whites and panko bread crumbs. And baked them at 400 until they are golden. Basically it was a baked, healthier version of tempura. (battered and fried veggies )

There you have it a quick delish week day meal.