| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
WHOLE BULB GARLIC; PEELED |
| 6 |
tb |
COARSE GROUND BLACK PEPPER |
| 6 |
tb |
KOSHER SALT |
| 1/4 |
ts |
CAYENNE OR GROUND CHIPOTLE CHILE |
| 6 |
tb |
GARLIC FLAVORED OIL |
INSTRUCTIONS
THIS IS A BASIC GENERAL PURPOSE PASTE, GOOD FOR A RANGE OF LEAN FOODS,
PARTICULARLY TURKEY
MAKES ABOUT 1 CUP
IN A MORTAR AND PESTLE OR WITH A FOOD PROCESSOR, COMBINE THE PASTE
INGREDIENTS, MASHING THE ARLIC WITH THE PEPPER, SALT, AND CAYENNE OR
CHIPOTLE. ADD THE OIL TO FORM A THICK PASTE. REFRIGERATE THE PASTSE,
COVERED, FOR UP TO 2 WEEKS.
NOTE: OIL BASED PASTES WORK ESPECIALLY WELL ON FISH AND LEAN MEATS, SUCH AS
VENISON, CABRIOT AND CHICKEN. EXPERIMENT WITH OILS OF VARIED FLAVORS,
INFUSED WITH GARLIC, BASIL OR OTHER HERBS. UNREFINED OR LIGHTLY REFINED
OILS, SUCH AS CORN OR PEANUT, ADD THEIR OWN PLEASING TASTE.
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