In DFW, Paul at Mexas Farms is doing wonderful things with garlic! Earlier this season we had garlic scapes, which are the offshoots of the garlic plant. It’s necessary to cut these in order for the garlic plant to grow and produce a bulb. And grow it did! Our giant elephant garlic bulbs are perfect for Paul’s Roasted (or Grilled) Garlic recipe.
1. If roasting, turn oven to 400 degrees. If grilling, turn on the grill.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. (See image above.)
3. Rub all over with olive oil, and drizzle with salt and pepper. If roasting, wrap in foil.
4. Roast in the oven for 30-35 minutes, until the garlic is soft when you sqeeze it. If grilling, place in indirect heat. Turn after 10 minutes. Grill 20-30 minutes, until garlic is soft.
5. Remove from heat and let cool.
6. Squeeze garlic from bulb into a bowl (cutting the skin around if necessary.) Add juice of one lemon, salt and pepper to taste.
As a Spread
Surprisingly, the garlic will be mellow enough to serve on its own! Just add crusty bread.
Use roasted garlic to add flavor to meats right before they’re done cooking! Just spread the roasted garlic mixture on the top of grilled or oven-baked chicken or steak 5 minutes before it’s done cooking.
Toss with roasted new potatoes, or add to baked potatoes with sour cream.
Simply toss fresh pasta with roasted garlic mixture and serve.