yum!
You Should Grill Whole Heads of Garlic This Summer
Roasted garlic is the ultimate finishing touch. Smear it across a steak, mix it in a dip, or toss it with some sort of grilled vegetable salad, and it will make it better. But, in the summer months, the act of roasting turns your kitchen into a sweaty, unpleasant place. The great news is that you don’t have to choose between a swampy kitchen and delicious roasted garlic—you just have to throw it on the grill.
When grilled over indirect heat, the garlic roasts just as it would in your oven, without heating up your house and making you sad. It also requires so little attention, you can simply toss it in there along with whatever else you’re grilling. The prep for grilled garlic is the same as the prep for roasted garlic: cut about a quarter inch off of the top to expose the cloves, drizzle some olive oil on top, tapping to get it down in the bulb, then wrap the whole thing in aluminum foil. Once the bulb is oiled and wrapped, set it on the grill where it will get some good indirect heat, and let it hang out for at least half an hour, until it’s soft, spreadable, and deep, golden brown. Remove the fragrant cloves and spread them on everything—grilled meats are ideal, but don’t sleep on simply grilled bread.
No comments:
Post a Comment