| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Peeled garlic cloves |
| 2 |
tb |
Butter |
| 1 |
|
Teasp sugar |
| 1 |
tb |
Balsamic vinegar |
| 2 |
|
Teasp water |
| 1 |
|
Teasp Kosher salt |
INSTRUCTIONS
Now for a little recipe from the Upperline Restaurant in uptown New Orleans
I think y'all might like.
Heat butter in saute pan, add garlic and shake pan until garlic is nicely
brown. TAKE CARE NOT TO BURN. Sprinkle with sugar and shake to coat. Add
vinegar and water, cover and simmer a few minutes until almost tender.
Remove lid and turn up to high shaking garlic until liquid is absorbed.
Sprinkle with salt. Good at room temp.
Posted to FOODWINE Digest 4 November 96
Date: Mon, 4 Nov 1996 15:10:37 -0600
From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”