Hi Donna , I finally found the blanched marinated garlic recipe to post

[Guest guest]

Oooooh yah! Thanks Donna. I've got all of these ingredients too and

am going to make it this weekend. I have that seasoned rice vinegar

that I got awhile back (that you suggested) and this will be a great

opportunity to break it open. Can't wait.

 

Too funny on the " no vampire dip " recipe. I was curious as to what

that meant so decided to check it out. Ahh now I see why it's called

that - sounds great. LOL.

 

Don't we have an olive crew in here? Last weekend I got and tried

various green olives. One type was a habanero stuffed olive. Good

stuff! The first one wasn't very hot but I felt the heat on the

second one I tried - what a ride. I don't think those are for you

(too much fire), Donna, but you would have probably enjoyed the garlic

stuffed ones (Whole Foods).

 

Shawn

 

, GeminiDragon

<thelilacflower> wrote:

> This is the recipe I mentioned a few months ago. Finally fell out

of an old cookbook. Now I better make it again, we sure love garlic

in my family. This is a very attractive platter and the garlic isn't

strong once it's marinated. It's very good for you also.

>

> " Marinated Blanched Garlic "

>

> 1/2 cup canola oil

> 3 Tblsp. white wine vinegar or your favorite seasoned vinegar

> 1 Tblsp. Dijon mustard

> 1 diced serrano pepper (jalapeno will work too)

> 1 cup blanched garlic.

> chopped parsley or cilantro

>

> Break garlic apart into cloves. Drop cloves, unpeeled into rapidly

boiling water to cover. Boil without lid, until cloves are tender

when pierced, about 3 minutes but up to 10 minutes if the cloves are

large and thick. Pour into colaner to drain.

> When cool to touch pinch tips on cloves between thumb and

forefingers and squeeze garlic clove out of its skin now set bowl of

garlic aside.

> In a 2 cup jar blend together oil, vinegar, mustard, diced hot

pepper and parsley or cilantro. Stir in the blanched garlic.

Refrigerate for several hours. When ready to serve line a platter

with lettuce leaves, then arrange tomato slices over lettuce leaves.

Spoon marinated blanched garlic over tomatoes, making sure to cover

tomatoes with dressing.

>

>

> " Those who bring sunshine

> to the lives of others,

> cannot keep it from themselves. "

>

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>

> Make your home page

>

>

[Guest guest]

> Don't we have an olive crew in here? Last weekend I got and tried

> various green olives. One type was a habanero stuffed olive. Good

> stuff! The first one wasn't very hot but I felt the heat on the

> second one I tried - what a ride. I don't think those are for you

> (too much fire), Donna, but you would have probably enjoyed the

> garlic stuffed ones (Whole Foods).

 

I had a jar once that had multiple types in it, decoratively. There

were mostly green olives, big fat ones stuffed with pimiento or almond

or garlic or jalapeno, then some " double stuffed " with combos of the

above. Also some black olives (haldiki?), and roasted pepper and

pearl onions, all in the same jar. Good stuff, but I made DH eat all

the jalapeno ones... not enough " other stuff " around the jalapeno to

dilute the heat!