Cooking in Bulk to Save money!!
Everyone likes to save money, so one of my secrets is to buy garlic in bulk and make A lot of roasted garlic on my grill.
First thing I do is cut off the top of the heads of garlic and place on my BBQ vegetable tray, drizzle them with olive oil then when my grill is at 350 degrees, I place them on the indirect side and let them roast then I toss a hand full of damp cherry wood chips onto the Charcoal to create smoke for the 10 minutes, then I allow them to roast for 30-45 minutes.
remove from heat and let sit for 10-15 minutes till cool to the touch. I then press them all out into a mortar add a pinch of salt and pepper and pound it into a paste with my pestle.
1 teaspoon of paste = 1 glove of roasted garlic
1 tablespoon = 3 teaspoons
At this point I get out my ice cube trays and put one tablespoon of garlic paste in each and freeze, I also have a miniature ice cube tray that equals 1 teaspoon that I also fill and freeze (they are tiny skulls).. Once frozen i remove and put in Ziploc bags or freezer containers. They will stay good in the freezer for 1 year, or 2 weeks in your refrigerator.
This freezing can also be used for pesto, broths/stocks
Helpful conversion charts
* 1 1/2 cups apple cider vinegar
* 1 cup ketchup
* 1 cup chopped onion
* 1 1/4 cup dried tart cherries
* 1/3 cup (packed) dark brown sugar
* 1/3 Red Wine
* 3 tablespoons molasses
* 2 large dried ancho chilies, stemmed, seeded and chopped
* 3 small dried Japone Chiles, stemmed, seeded and chopped
* 5 crushed garlic cloves
* 1 teaspoon ground coriander
* 1/8 teaspoon of ground cloves
2. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes.
3. Working in batches, purée mixture in blender.
4. Return sauce to pan.
5. Simmer uncovered until sauce is reduced to around 4 cups and thickens. Season with salt and pepper.
First thing I do is cut off the top of the heads of garlic and place on my BBQ vegetable tray, drizzle them with olive oil then when my grill is at 350 degrees, I place them on the indirect side and let them roast then I toss a hand full of damp cherry wood chips onto the Charcoal to create smoke for the 10 minutes, then I allow them to roast for 30-45 minutes.
remove from heat and let sit for 10-15 minutes till cool to the touch. I then press them all out into a mortar add a pinch of salt and pepper and pound it into a paste with my pestle.
1 teaspoon of paste = 1 glove of roasted garlic
1 tablespoon = 3 teaspoons
At this point I get out my ice cube trays and put one tablespoon of garlic paste in each and freeze, I also have a miniature ice cube tray that equals 1 teaspoon that I also fill and freeze (they are tiny skulls).. Once frozen i remove and put in Ziploc bags or freezer containers. They will stay good in the freezer for 1 year, or 2 weeks in your refrigerator.
This freezing can also be used for pesto, broths/stocks
Helpful conversion charts
Chillies & Cherry Barbecue Sauce
INGREDIENTS
* 1 1/2 cups apple cider vinegar
* 1 cup ketchup
* 1 cup chopped onion
* 1 1/4 cup dried tart cherries
* 1/3 cup (packed) dark brown sugar
* 1/3 Red Wine
* 3 tablespoons molasses
* 2 large dried ancho chilies, stemmed, seeded and chopped
* 3 small dried Japone Chiles, stemmed, seeded and chopped
* 5 crushed garlic cloves
* 1 teaspoon ground coriander
* 1/8 teaspoon of ground cloves
PREPARATION
1. Combine all ingredients in heavy medium saucepan.2. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes.
3. Working in batches, purée mixture in blender.
4. Return sauce to pan.
5. Simmer uncovered until sauce is reduced to around 4 cups and thickens. Season with salt and pepper.
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