Connie's Salad Dressing and Salad by Connie Cohea
Garlic Chicken with Cabernet Sauce by Chef Jody Walls
Roasted Garlic by Chester Aaron
Garlic Oil by Chester Aaron
Ai, Aïoli by Chester Aaron
Chester's Galaxy-Famous Bruschetta by Chester Aaron
Garlic Pesto with Olive Spread by Chester Aaron
Moussaka by Al Sadavandi
CONNIE'S SALAD DRESSING
Connie Cohea
1/2 cup olive oil
3 Tbls. lemon juice (freshly squeezed)
3 cloves garlic, pressed
2 Tbls. parmesan cheese, grated
1/2 tsp. each pepper, salt, dry mustard
Shake ingredients in glass jar.
You may substitute rice wine vinegar or balsamic vinegar for the lemon juice.
CONNIE'S SALAD
Artichoke hearts, quartered
boiled eggs, quartered
Roma tomatoes, sliced or quartered
small red new potatoes, cooked and thickly sliced
red onion sliced in rings
albacore tuna (all white packed in water)
dilled green beans (Del Monte canned)
grated parmesan cheese
mixed greens: red-leaf, romaine, or butter lettuce, spinach
Mix together is a large bowl. Top with Connie's Salad Dressing and serve.
GARLIC CHICKEN
Chef Jody Walls
Jody Walls & Company Cafe & Catering
Whole chicken (3 to 4 lbs.) or boneless, skinless chicken breasts (about 4 or 5 lbs.) cut in pieces
1/3 cup olive oil
Coarse salt and freshly ground black pepper to taste
25 cloves garlic, peeled
1 sprig fresh rosemary, finely chopped
In a large bowl, toss chicken pieces with olive oil, garlic, rosemary, salt & pepper to taste. Cover and refrigerate for 1 to 2 hours.
Preheat oven to 400 degrees. Place chicken and garlic in a baking dish and bake, covered for 30 minutes. Uncover and bake 10 minutes more.
CABERNET SAUCE
5 Tbsp. butter
1 onion diced
2 1/2 cups cabernet sauvignon
2 1/2 cups chicken stock or beef broth
1/2 cup cream
1 tsp. coarse salt
Freshly ground pepper to taste
While chicken roasts, heat 2 Tbsp. butter in large saucepan. Add onion. Cook, stirring for 2 minutes. Add wine and reduce liquid by two thirds. Add chicken stock and cream. Cook, stirring, to reduce by half, about 5 minutes. Add salt and pepper to taste. Whisk in 3 Tbsp. butter. Strain sauce and reserve.
Recipe compliments of Karen Keith, KJRH and
Jody Walls & Company Cafe & Catering
2300 Riverside Drive
Tulsa, Oklahoma
(918) 582-5639
Open: Tues - Sat (6:00pm - 9:00pm)
Reservations: (918) 582-JODY (5639)
ROASTED GARLIC
Chester Aaron
author of Garlic is Life
To roast single cloves: Preheat the oven to 375 degrees.
Remove largest and/or fattest cloves from a head(s) of garlic. Cut the tips from each clove. Do not be concerned if some of the cloves lose their skin.
Place the cloves on a piece of flat aluminum foil.
Drizzle the cloves with olive oil, then sprinkle them with salt and pepper.
Fold the foil to enclose the cloves in a loose but secure packet.
Place on a baking sheet and bake on the middle rack of the oven for 45 minutes.
Let cool, unfold the foil and serve.
Recipe compliments of Chester Aaron, author of
Garlic is Life, The Great Garlic Book and Garlic Kisses
from the book Garlic is Life, a Memoir with Recipes
Berkely, CA
Ten Speed Press, 1996
GARLIC OIL
Chester Aaron
author of Garlic is Life
Fill a pint jar with olive oil and add 10 minced garlic cloves.
Let sit at room temperature for 3 days.
Strain through a fine-meshed sieve.
Reserve the garlic, place it in a tightly sealed jar and refrigerate.
The oil can, if desired, be decanted into a bottle. It can remain at room temperature for 1 week. After one week, refrigerate the oil for up to 3 weeks.
Four to 5 hours before using, let the oil come to room temperature.
The reserved garlic can be used in salads, pasta sauces, glazes, stuffings, stews, or on bruschetta.
Recipe compliments of Chester Aaron, author of
Garlic is Life, The Great Garlic Book and Garlic Kisses
from the book Garlic is Life, a Memoir with Recipes
Berkely, CA
Ten Speed Press, 1996
Ai Aïoli
Chester Aaron
author of Garlic is Life
6 to 10 cloves Burgundy garlic
1 or 2 small eggs
1 1/4 cups olive oil
juice of 1/2 a lemon
Put the garlic cloves and egg(s) in a blender. Blend at low speed to form a paste. With the blender running, trickle in the olive oil.
Add the lemon juice to mix.
If the aïoli separates, let is sit for a few minutes, then stir.
If it is still curdled, add the juice of the remaining lemon half.
Recipe compliments of Chester Aaron, author of
Garlic is Life, The Great Garlic Book and Garlic Kisses
from the book Garlic is Life, a Memoir with Recipes
Berkely, CA
Ten Speed Press, 1996
Chester's Galaxy-Famous Bruschetta
Chester Aaron
author of Garlic is Life
2 slices white bread (preferably saltless)
1 or 2 large French Red Hanan or Acropolis Red Garlic cloves, halved
2 or 4 Tbls. extra virgin olive oil
salt and pepper to taste
Grill or toast the bread, which should have a firm crust and a dense texture so the bread won't tear when rubbed with garlic. Do not char the bread.
Rub the cut side of the garlic cloves on both sides of the still-warm bread.
Pour 1 tablespoon of oil on one side of each slice of the bread.
Sprinkle with salt and pepper
Recipe compliments of Chester Aaron, author of
Garlic is Life, The Great Garlic Book and Garlic Kisses
from the book Garlic is Life, a Memoir with Recipes
Berkely, CA
Ten Speed Press, 1996
Garlic Pesto with Olive Spread
Chester Aaron
author of Garlic is Life
8 Spanish Roja garlic cloves, minced
a bunch of fresh parsley
4 ounces pine nuts
a dash of olive oil
8 ounces of cream cheese, at room temperature
1 small can black olives, drained
1 bunch fresh basil stemmed
Put the garlic, parsley, pine nuts, and olive oil in a blender or food processor and chop.
In a medium bowl, mix the remaining ingredients and add it to the mixture. Store, covered, in the refrigerator for up to one week
Recipe compliments of Chester Aaron, author of
Garlic is Life, The Great Garlic Book and Garlic Kisses
from the book Garlic is Life, a Memoir with Recipes
Berkely, CA
Ten Speed Press, 1996
MOUSSAKA
Chef By Al Sadavandi
Garlic Grill
2 large eggplants
3 medium white potatoes
3 lb. Premium lean ground beef
½ yellow onion, pureed
1 t. minced garlic
1 t. dried basil
1 t. dried oregano
1 t. Italian seasoning
12 oz tomato paste
Olive oil
8 oz. Evaporated milk
½ lb. Unsalted margarine
2 c. flour
¼ c. shredded Parmesan or Romano cheese
26 oz marinara sauce
Preheat oven to 350 degrees. Peel the eggplant and slice 3/8-inch thick lengthwise. Place in a colander. Lightly salt each layer of eggplant as it is added. Let stand 45 minutes at room temperature to drain. Pat dry on paper towels.
Peel the potatoes and slice in 1/4 -inch slices lengthwise. Place on a cookie sheet and bake for 15 to 20 minutes.
Brown the meat and drain off all fat. Add the onion, herbs and tomato paste. Stir and simmer, adding water as needed until sauce is well flavored, and season with salt and pepper to taste.
Place baked potato slices in 10/10x2-1/2 baking pan. Dip eggplant in oil and pan fry until golden brown. Cool.
Layer half of eggplant slices over the potato slices. Layer half of the meat sauce over the eggplant. Repeat layers of eggplant and meat sauce.
Increase oven temperature to 450 degrees. To make the béchamel (white) sauce, melt margarine in a saucepan. Stir in flour to make a roux. Stir in evaporated milk. Place on medium high heat and stir constantly with a wire whisk slowly until mixture becomes a very thick sauce. Spoon the sauce over the casserole. Sprinkle with Parmesan cheese.
Bake uncovered on middle rack of the oven until golden brown. Cut into squares and serve topped with marinara sauce. Makes 9 large servings.
Recipe compliments of Chef By Al Sadavandi
The Garlic Grill
419 South Boulder
Tulsa, Oklahoma
(918) 584-6110
