fire roasting garlic bulbs Bryan

[Guest guest]

Take the whole bulb and rub off the out skin a little,

don't peel garlic. Place the garlic on the tip of a

skewer or a long fork. Hold it over a high stove

flame and keep turning it until it blackens, then toss

the whole bulb into the soup pot, don't remove the

charred outer skin. When the soup is done the garlic

will be soft enough to separate and garnish your bowls

of soup with. I add this and plantain rounds to many

of my soups.

My BIL's brother is a chef in Cancun during the summer

and he's always got nice cooking tips for me when he's

up here. He made the best cornbread the other day. I

need to get that recipe before he takes off.

Donna

 

 

--- brbrunner <brbrunner wrote:

 

> Donna,

>

> Does the garlic have the skin on? Do you eat it, or

> just add it for

> flavor? I love garlic!!!

>

> Bryan

 

 

~ Anyone who says sunshine brings happiness has never danced in the

rain. ~

 

 

 

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[Guest guest]

Thanks, Donna... very interesting, have never heard of that before!!!

Will have to try it sometime.

 

Bryan

 

, Donnalilacflower

<thelilacflower wrote:

>

> Take the whole bulb and rub off the out skin a little,

> don't peel garlic. Place the garlic on the tip of a

> skewer or a long fork. Hold it over a high stove

> flame and keep turning it until it blackens, then toss

> the whole bulb into the soup pot, don't remove the

> charred outer skin. When the soup is done the garlic

> will be soft enough to separate and garnish your bowls

> of soup with. I add this and plantain rounds to many

> of my soups.

> My BIL's brother is a chef in Cancun during the summer

> and he's always got nice cooking tips for me when he's

> up here. He made the best cornbread the other day. I

> need to get that recipe before he takes off.

> Donna