Tuesday, February 22, 2011

Garlic Mojo

I love making this special, but dangerous mixture. I saw Chef Bayless make it and have been doing my own version ever since. This garlic oil is so versatile you can use it with veggies or on popcorn or pasta, anything really. Basically it is garlic infused oil with some salt and an acid and whatever else I feel like adding at the time. Start by preheating your oven to 325, then cut the root end, peel, and crush the garlic add it to a pan with table salt and maybe red pepper flakes, or a rosemary sprig, anything like that. You bake for about 35 minutes then add some garlic vinegar or lemon or lime juice and cook for another 35 minutes or until it looks like it’s almost done. If it looks golden brown and delicious it’s going to be almost burnt by the time the oil cools. When done make sure to leave in the fridge and use often and soon. Garlic under oil can breed botulism. When its cooked and an acid is introduced and its kept cool it should be safe for a couple monthsihs


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