| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 6 |
|
Heads garlic |
| 4 |
T |
Olive oil |
|
|
Sea salt |
|
|
Coarsely ground black pepper |
| 1 |
|
up to |
| 2 |
|
Dried Cayenne or Japones |
|
|
peppers freshly ground |
|
|
[we |
|
|
can do better than that |
|
|
huh?] |
| 1 1/2 |
t |
Dried thyme, rosemary or |
|
|
savory or use your |
|
|
favorite combo [I used |
|
|
herbes de provence + Spam 0] |
| 3 |
T |
Sherry or Tequila Anejo |
|
|
optional[? no worm?] |
INSTRUCTIONS
Date: 5 Feb 1996 00:26:01 +0900 From: "Scott Ashkenaz"
<s_ashken@kla.com> Preheat oven to 450F. Remove loose papery skins
from the garlic heads and cut off just enough of the top to expose the
individual clove meats; prick each lightly with a fork. Place the
garlic heads in a small baking dish. Drizzle some of the oil on them,
sprinkle with salt, peppers, dried herbs, and invert them. Cover the
dish with aluminum foil (or put on the cover if it is a garlic
roaster), and bake for 30 min. Remove the garlic dish from the oven,
turn the heads right side up, adding more oil, salt, pepper, or herbs
if desired, and the optional sherry or tequila. Reduce the heat to
375F and bake for another 30 min. or until the garlic is soft and
slightly carmelized, uncovering it for the final 10 min. Search out
vampires and harass them. CHILE-HEADS DIGEST V2 #232 From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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