Emeril's Roasted Garlic (Emeril Lagasse) |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Ingredients:
4 whole garlic bulbs |
1 teaspoon olive oil |
2 teaspoons salt |
1 teaspoon essence, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
combine all ingredients thoroughly. |
yield: 2/3 cup |
Directions:
1. Preheat the oven to 400 degrees. Combine the garlic, olive oil, salt, pepper, and Essence together on a sheet of aluminum foil. Fold the edges of the foil together to form a tent and roast until tender, for about 40 minutes. It will keep 2 to 3 days with a little olive oil in the refrigerator. Squeeze the cloves out of the bulb and make a paste.
2. Emeril's ESSENCE Creole Seasoning (also known as Bayou Blast):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
|
|