: Hi Shawn, garlic and olives

[Guest guest]

Hi Shawn,

I'm so happy I finally found that recipe for you. Took me a long time but this

is worth the wait.

Olive I love too, I still srick the jumbo black ones on my fingers....hahahaha

Did you see the olivada recipe I posted for the olive spread? You can add

minced jalapenos ino it. People are funny about olives, they either love them or

cabn't stand them. Did you notice that? I've hardly met anyone that says they

are O.K.

I named that " No Vampire Dip " , I had to give it a name so I remembered it inside

my little cookbook and what it tasted like, I don't even think it had a name

when I found it years ago in a newspaper........LOL

Have fun making your garlic and toss more peppers in, as I know you

will.....................Donna

 

matrixenos <matrixenos wrote:

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. "

>

>

>

>

>

>

>

>

>

 

>

> Make your home page

>

>