Yield: 6 Servings
|6 larges||Heads garlic|
|4 tablespoons||Olive oil|
|Coarsely ground black pepper (up to)|
|2||Dried Cayenne or Japones peppers; freshly ground [we can do better than that; huh?]|
|1½ teaspoon||Dried thyme; rosemary, or savory; or use your favorite combo [I used herbes de provence + Spam ;-0]|
|3 tablespoons||Sherry or Tequila Anejo (optional)[? no worm?]|
Date: 5 Feb 1996 00:26:01 +0900 From: "Scott Ashkenaz" <s_ashken@...> 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, .