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[rps]

Have you ever fixed 40 cloves of garlic chicken?

http://www.seriouseats.com/recipes/2014/01/slow-cooker-chicken-40-cloves-garlic-fingerling-potato-recipe.html

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe.html

http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe.html

Seems to me duck would work too. Just a thought.

[rps]

Nancy just made vampire killing pesto. I have boneless chicken thighs marinating in a lemon olive oil with Italian spices. In a bit I will heat the cast iron grill pan to sear the chicken and cook some penne for the pesto. We make a good team.

[MOPanfisher]

Skillet supper. Found a great big zuchini, peeled it, removed seeds, chunked and tossed it in with some sliced up lolish sausage.  Also a plate of garden fresh maters, and big bowl of cukes, onions and small maters that go with every meal as long as the cukes last.  Won't ever win any contests but nobody turns it down either.  Nown if I could just figure out how to grow polish sausage in the garden I would be set.

[BilletHead]

    I know what you mean Mopanfisher. I am still trying to grow pork in my garden. That little BLT pig is under the towering tomatoes in the shade. I am thinking he is not getting enough sun to grow .

 RPS I bet duck would work!

BilletHead

[Chief Grey Bear]

2 hours ago, rps said:

Have you ever fixed 40 cloves of garlic chicken?

http://www.seriouseats.com/recipes/2014/01/slow-cooker-chicken-40-cloves-garlic-fingerling-potato-recipe.html

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe.html

http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe.html

Seems to me duck would work too. Just a thought.

I always thought that was a bit over kill. But I'd try it. 

[rps]

12 hours ago, Chief Grey Bear said:

I always thought that was a bit over kill. But I'd try it. 

Done right the bite disappears and you get this very mellow, unctuous, buttery flavor.

[ness]

29 minutes ago, rps said:

Done right the bite disappears and you get this very mellow, unctuous, buttery flavor flavor.

I remember seeing that recipe on Good Eats and thinking 40 cloves was nuts, but AB assuring us it would mellow out.

[BilletHead]

   Good eats,

Is it still on? I mean new shows? As far as too much garlic I roasted more like fifty to sixty of those wild pungent hot bite on the tongue  cloves in the foil pouch. Like RPS stated above it had a buttery taste with just a hint of garlic. I took it out of the fridge when the Mrs. got home. Gave he a fork full. Wow she said. A note that she does not like a overwhelming taste of things.

BilletHead

[Flysmallie]

Somebody tell me something interesting to do with squash please. 

[MOPanfisher]

What kind or size of squash.  Big zucchini can be split in half, and baked or nuked, filled with cheese of your liking and bacon pieces.  Smaller ones can be sliced and fried, or sautéed into whatever spice you like from salt/pepper to curry.  I like grilling them, slice either longwise or I usually slice diagonally and paint with garlic butter before and during grilling.  Squash is generally generic enough that your imagination is pretty much the only limitation.