ROASTED GARLIC AIOLI
Steps:
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
ROASTED GARLIC AND LEMON BARBECUE SAUCE
Roasting mellows the garlic, and lemon brightens the taste of this sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Top garlic with oil, zest, thyme, salt, and pepper, and wrap in parchment-lined foil. Bake until garlic is golden and soft, 1 1/2 hours. Unwrap, and let cool for 10 minutes. Squeeze garlic from peels, and puree with zest, thyme, and lemon juice in a food processor.
- Combine garlic mixture and barbecue sauce in a medium saucepan over medium heat. Gently simmer for 5 minutes. Let cool, and refrigerate.
ROASTED GARLIC LEMON BROCCOLI
I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Provided by NERDYCHEESECAKE
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g
ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE
Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Roasted Garlic Glaze:.
- Preheat the oven to 325 degrees F.
- Cut off the top third of each head of garlic.
- Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Into a food processor squeeze each head of garlic gently to release the flesh.
- Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
- Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
- Transfer to an airtight container and refrigerate until ready to use.
- (The glaze can be made up to 1 day in advance).
- For the Chicken:.
- Preheat the oven to 375 degrees F.
- Separate the legs& thighs.
- Season the chicken on both sides with the Essence.
- Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
- Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
- Remove from the heat.
- Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
- Roast for 16 minutes.
- Remove from the oven and carefully turn the chicken halves with tongs.
- Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
- For the Lemon Herb Sauce:.
- In a small saucepan, bring the chicken stock to a simmer.
- Transfer to a blender or food processor.
- Add the mustard and process on high speed.
- With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
- Serve immediately.
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