Smoke/Roasted Garlic Purée
Yield - about 1 Cup
6 - 8 WHOLE PODS FRESH GARLIC
Preheat Smoker to 300F. Arrange pods on a sheet pan or fold a foil boat, insure that none are touching each other. Smoke/Roast Garlic until the pods are tender through and through. (about 30 to 45 minutes). Allow garlic to cool, gently separate toes, squeeze the garlic meat into blender. It is important that all garlic skin and any hard areas be removed and not included in the paste. Blend garlic meat until a fine purée is achieved.
NOTE! Smoked garlic is great, but this recipe will also work if you are just interested in making a garlic puree, just roast the garlic pods in an oven rather than a smoker.
Smoke/roast garlic pods along with other meats and onions, the aromas produced by the
garlic and onions will greatly enhance the flavor of most smoked meats and seafood.
Smoking time will vary depending on meat smoking temperature. It is also very important
that the pods be protected so that no meat juices drip on the garlic pods.
If a smoker is unavailable, then use 1 tsp. of liquid smoke mixed with 1 cup of water, sprinkle over the garlic then roast in a conventional oven.
Of course, if you do not wish a smoked flavor then roast the garlic without the liquid smoke.
Pecan, Apple, Cherry, Mesquite, Hickory OR (Chef's Choice)
This garlic puree can be substituted in almost any recipe that calls for garlic or granulated garlic. The roasting process does diminish the strength or flavor of garlic so therefore more puree would be required that what is called for in a recipe.
THESE are pics of when
I smoked roasted the garlic...
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: February 29, 2012.