Ingredients

• 1/4 cup garlic cloves
• 1/4 cup extra-virgin olive oil, plus 1/2 cup
• 2 tablespoons sherry vinegar
• 1 tablespoon chopped shallots
• Salt and pepper

Preparation

Preheat the oven to 350 degrees F.

Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

Jaleo, Washington D.C.

Ingredients

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Preparation

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Robbie Rice, Allrecipes.com

Ingredients

• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1 tbsp chili garlic sauce
• 3 tbsp creamy peanut butter
• 3 tbsp hoisin sauce
• 1/2 tsp sugar
• 3/4 cup water or chicken broth
• squeeze lime juice

Preparation

In a small saucepan, cook the garlic and red pepper flakes in the oil, over medium heat, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, around 1 min. If too thick, thin with more water or chicken broth.

Ingredients

• 1 16 oz. box wheat Chexs
• 1 3 oz. can chow mein noodles
• 1 cup (or more) cashews
• 1/3 cup vegetable oil
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Preparation

Heat oven to 250. Combine first three ingredients in a 13 x 9 inch pan.

Combine remaining four ingredients in a small bowl; quickly pour over cereal mixture. Stir to coat evenly.

Bake 1 hour, stirring every 20 minutes; cool. Makes 10 cups.

Ingredients

• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Preparation

Mix together all ingredients and store in an airtight container.

Makes about 2/3 cup

Emeril

Ingredients

• 1 cup fennel seeds
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 3 tablespoons kosher salt

Preparation

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Michael Chiarello, Napa Style

Ingredients

• 1/3 cup sugar
• ¼ cup butter or margarine
• ¼ cup orange juice
• 1 ¼ teaspoons salt
• 1 ¼ tsp ground cinnamon
• ¼ to ½ tsp ground red pepper
• ¼ teaspoon mace
• 1 lb pecans

Preparation

Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; add nuts and toss to coat.

Place pecans mixture in a single layer in an aluminum foil-lined 15 x 10 –inch jellyroll pan.

Bake at 250 for 1 hour, stiring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in air tight container.