Serves: 5
Mashed potatoes are only one food roasted garlic elevates to the celestial. That's why we always keep some on hand. Just throw a couple of garlic heads on the grill whenever dinner's cooking. Here's how:
Remove the loose, papery outer skin from a head of garlic and cut off the head to expose the cloves. Drizzle a teaspoon of olive oil over the cloves. Place the garlic on a large square of aluminum foil. Fold up the sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 45 minutes to 1 hour. Remove the garlic from the grill and allow to cool. Unwrap the foil and squeeze out the cloves into a small bowl.
While the garlic is still warm, spread it on toasted baguette slices as an irresistible appetizer. It won't leave any lingering odors or aftertaste, so slather it on. Use roasted garlic in pasta sauces. Mash it into some soft butter with a fork to top a sizzling hot steak. For those comforting potatoes, add the garlic during mashing. And for a real mind-blower, add chopped fresh rosemary leaves that have been fried in butter.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Great Grilled Garlic: Mom's Own Comfort Food recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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