Roasted Garlic With Herbs And Olive Oil Recipes

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ROASTED GARLIC WITH HERBS AND OLIVE OIL

This is a wonderful healthy, tasty spread or sauce depending on how much olive oil you use. You can even use it as a rub placing under the skin of a chicken or turkey. Fresh herbs are of your choice. Spread on bread or toss into pasta adding pasta water and additional olive oil to loosen. I use a mortar and pestle or Molcajete y Tejolote [mohl-kah-HEH-teh ee teh-hoh-LOH-teh in which the grinding process releases the oils, and flavor essence of the ingredients. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. If you just need to "get the job done", do it in a mini food processor.

Provided by Rita1652

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6



Roasted Garlic With Herbs and Olive Oil image

Steps:

  • Place all the ingredients in a mortar and pestle grind (by Placing ingredients inside the mortar (bowl). Sit the pestle on top of the ingredients and apply downward pressure, then grind using a circular motion. This action forces the ingredients against the surface of the bowl and pulverizes it.
  • Use as you desire.

Nutrition Facts : Calories 20.7, Fat 1.7, SaturatedFat 0.2, Sodium 73.4, Carbohydrate 1.3, Fiber 0.1, Protein 0.2

1 head roasted garlic, removed from skins
1/4 teaspoon coarse salt
3 tablespoons fresh herbs, chopped
pepper
1 pinch red pepper flakes, to taste
1 tablespoon olive oil

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8



Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil image

Steps:

  • Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and pepper to taste
Lemon wedges as an accompaniment
Fresh rosemary, thyme or parsley sprigs for garnish, if desired

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