Roasted Garlic Spice Michael Chiarello Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Slice the garlic cloves very thin.
• Place sheets of parchment paper on a baking sheet, then place the sliced garlic between the sheets.
• Bake at 350 degrees F until the garlic slices are dry, about 15 minutes.
• Remove baking sheet from oven and allow garlic to cool.
• Transfer the cooled garlic to a grinder, then add the salt, peppercorns, mustard powder, and chili powder, and grind all into a powder.
• Serve over popcorn, added to potato chips, or as a dry rub on meats and seafood.

Steps:

• Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
• Preheat the oven to 275 degrees F.
• Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
• Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
• Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Steps:

• Start with the roasted garlic: Preheat the oven to 350 degrees F.
• Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.
• For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

Steps:

• Preheat a grill, or preheat the oven to 400 degrees F.
• In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
• Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
• Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
• Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread and serve with garnishes.
• Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
• Mix all ingredients together. Cover and refrigerate.
• Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
• Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

Steps:

• Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
• In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
• Watch carefully, because when the fennel turns a light brown you're going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
• Turn the mixture onto a plate to cool.
• When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
• (Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
• Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
• Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
• On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
• Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
• Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
• Other uses: toss with vegetables before pan-roasting, or add to soups and stews.