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Author
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Topic: Garlic...
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Frost
Geek
Member # 1267
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posted February 06, 2006 22:09
found this on Doc Nickelson's site.
Ma's Spicy Garlic Meatballs
In a heavy skillet with a drixxle of olive oil, SAUTE:
10 bulbs (not cloves) of garlic, separated, peeled, and smashed with a wooden mallet.
When soft and pungent, add;
1 sweet Mayan onion, peeled and diced finely
Remove from heat and allow to cool
Meanwhile, in a 2 quart of larger bowl, mix;
1/2 Lb. lean ground beef, 2 eggs wll beaten, 3 Tbsp. heavy cream, 2 Tbsp. Worcestershire Sauce, 4 Tbsp. Tabasco (read or green), and 1/2 Lb. dried bread crumbs. Add salt and pepper to tast.
Mix well, add cooled onion aqnd garlic, and with relatively clean hands make balls the size of golf balls.
Brown formed meatballs in skillet, adding olive oil as necessary.
Cook, turning, until all sides of meatballs are browned.
![[Happytears]](graemlins/happytears.gif)
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Posts: 217 | From: USA | Registered: Apr 2002
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Rhonwyyn
Solid Gold SuperFan!
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posted February 06, 2006 22:27
Wow. Sounds intense.
Tip: Instead of going to all the trouble of peeling and mashing garlic, why not use a garlic press? ![[Smile]](smile.gif)
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-ct-
BlabberMouth, the Next Generation
Member # 209
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posted February 06, 2006 23:16
where's the drool smiley?
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Posts: 1906 | From: nowhere, man | Registered: Jan 2000
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The Famous Druid
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posted February 06, 2006 23:31
/me reads the recipe...
... needs more garlic.
(actually, it looks divine, but would never make it past the Diet Police in Casa del Druid ![[Frown]](frown.gif) )
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drunkennewfiemidget
BlabberMouth, a Blabber Odyssey
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posted February 07, 2006 06:34
It's funny you suggest 10 bulbs of garlic, and then "salt and pepper to taste."
Yea, cus you're gonna have any tastebuds left. ![[Wink]](wink.gif)
Posts: 4892 | From: Kitchener, ON, Canada | Registered: Jun 2004
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maximile
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posted February 07, 2006 06:42
quote:
Originally posted by Rhonwyyn:
Instead of going to all the trouble of peeling and mashing garlic, why not use a garlic press?
They seem to get blocked up a little too easily for me. And they are annoying to clean.
My preferred method is to peel them, and then crush them under a fat knife by hitting it with the heel of your hand. Delia reccomends a pestle and mortar, but I don't have one.
Posts: 1083 | From: London, UK (Powys, UK in hols) | Registered: Feb 2005
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garlicguy
Member # 3166
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posted February 07, 2006 06:48
If you haven't already done so, try max's method of crushing before you peel the individual cloves. (i.e. Remove the skins after crushing) There is a chemical interaction with the garlic juice and the skin which enhances the garlic flavor. Some prefer it, some do not, so YMMV.
Originally posted by TFD:
(actually, it looks divine, but would never make it past the Diet Police in Casa del Druid)
Would they allow you to substitute Guinness for the heavy cream?
Posts: 3752 | From: Pluto, no matter what you call it, is still my home. | Registered: Dec 2004
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drunkennewfiemidget
BlabberMouth, a Blabber Odyssey
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posted February 07, 2006 06:49
quote:
Originally posted by garlicguy:
If you haven't already done so, try max's method of crushing before you peel the individual cloves. (i.e. Remove the skins after crushing) There is a chemical interaction with the garlic juice and the skin which enhances the garlic flavor. Some prefer it, some do not, so YMMV.
Wow, you seem to know a lot about garlic.
.. we need a smart-ass emoticon. ![[Big Grin]](biggrin.gif)
Posts: 4892 | From: Kitchener, ON, Canada | Registered: Jun 2004
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garlicguy
Member # 3166
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posted February 07, 2006 07:08
quote:
Originally posted by drunkennewfiemidget:
quote:
Originally posted by garlicguy:
If you haven't already done so, try max's method of crushing before you peel the individual cloves. (i.e. Remove the skins after crushing) There is a chemical interaction with the garlic juice and the skin which enhances the garlic flavor. Some prefer it, some do not, so YMMV.
Wow, you seem to know a lot about garlic.
.. we need a smart-ass emoticon.
We could just use your avatar.
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Posts: 3752 | From: Pluto, no matter what you call it, is still my home. | Registered: Dec 2004
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Too Cool To Quit
SuperBlabberMouth!
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posted February 07, 2006 07:40
Or your GC photo Gallery Picture.
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Erbo
BlabberMouth, the Next Generation
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posted February 07, 2006 08:30
quote:
Originally posted by Rhonwyyn:
Instead of going to all the trouble of peeling and mashing garlic, why not use a garlic press?
But I tell you that I am He who lives by the Knife and the Fist. I place the flat blade of my knife upon the clove of garlic, and down upon it I smash my fist. The garlic is crushed; its skin flakes off.
(From National Lampoon's Doon)
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Luke Skywalker
Assimilated
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posted February 07, 2006 09:03
Damn, that sounds good. I might try that. Little strong sounding, but I like garlic (and yes i go brush my teeth to save the world from me).
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Posts: 406 | From: The Line Between Time and Space | Registered: Nov 2004
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Frost
Geek
Member # 1267
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posted February 07, 2006 22:47
quote:
Originally posted by The Famous Druid:
/me reads the recipe...
... needs more garlic.
(actually, it looks divine, but would never make it past the Diet Police in Casa del Druid )
Try subtituting 3 egg whites for the eggs and 3 Tbsp olive oil for the heavy cream.
edit: or 1/2 cup of Garlic Head BBQ Sauce.
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