Whole Grilled Garlic Food

WHOLE ROASTED GARLIC BULBS

Steps:

• Preheat oven to 400 F.

GRILLED WHOLE BRANZINO

Steps:

• For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
• For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
• Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
• Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
• Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
• Place fish on a platter and dress with the Salmoriglio sauce.

WHOLE GRILLED FISH WITH LIME

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
• Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450°F oven.
• Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.

JUICY GRILLED WHOLE CHICKEN, MEDITERRANEAN-STYLE

Steps:

• Spatchcock (butterfly) the chicken (or ask your butcher to do it). Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears like this one (affiliate link) cut out the backbone by cutting along both sides of the spine, and remove it. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips.
• Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.
• Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).
• Apply the marinade to the chicken. Place the chicken in a large dish (with sides so that the marinade does not spill). Apply the majority of the marinade underneath the chicken skins (this will ensure best flavor), and be sure to rub some of the marinade on the back side of the chicken as well. Keep the chicken flat with skin side up. Marinate in the fridge for 2 to 4 hours.
• Grill. Preheat an outdoor grill over medium-high (400 degrees F) and make sure to lightly oil the grates. Place the chicken over indirect heat (this means, the burner or burners directly below the chicken should be turned off, while the outer burners surrounding it should remain on. Watch the video to see how Adam does this). Cover and cook for 45 minutes to 1 hour or until the chicken's internal temp reaches 165 degrees F. Check every few minutes, and if the chicken gains some color on one part, rotate as needed.
• Rest. Remove the chicken from the heat and set aside to rest for 10 minutes before slicing through to serve.

WHOLE ROASTED GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, into a small ovenproof dish and drizzle with the oil.
• Cover with foil and bake for 30 minutes. Uncover and bake for 30 to 40 minutes more, until garlic is soft and golden brown.
• Serve with toasted bread.

GRILLED WHOLE BRANZINO

Steps:

• Preheat the grill for cooking over high heat, about 450-500F.
• For the sauce, whisk together the lemon juice and Trefethen olive oil in a medium bowl. Add garlic, capers, herb, lemon zest, and salt and pepper to taste. Set aside.
• Allow fish to come to room temperature for 30 minutes. Wrap fish briefly in paper towels to dry out skin and keep it from sticking to the grill.
• Stuff the cavity of the fish with herbs, garlic, and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with Trefethen olive oil, then sprinkle with salt and pepper. Brush 2 wire cooling racks with oil and sandwich the fish between them, securing the racks together with wire (you can also use a fish basket).
• Place fish on the hottest part of the grill. Cook until the eye turns white and skin is charred, about 6-8 minutes per side. Remove from grill and let rest for 5 minutes.
• Place fish on your favorite platter and dress with sauce. Enjoy!

WHOLE GRILLED GARLIC

Steps:

• Heat grill. Drizzle garlic with olive oil and sprinkle with salt and pepper. Place cut side down on a large piece of aluminum foil, and place on grill. Cook until lightly browned, about 3 minutes. Turn garlic, and fold foil to enclose tightly.
• Continue cooking until cloves are soft, 15 to 20 minutes, checking often and turning to prevent burning. Remove from grill; let cool slightly. Remove from foil, and place on a serving platter.

GRILLED WHOLE FISH IN CHILE, GARLIC AND MINT SAUCE (A KREMEZI)

Steps:

• Mix together the first 5 ingredients (chiles through olive oil).
• Season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed.
• Set aside at room temperature for 30 minutes to 2 hours for the flavors to marry. (Note: prep time below only includes 30 minutes for this step).
• Light a charcoal grill or preheat a broiler.
• Salt the fish inside and out and place on an oiled grill about 5 inches from the heat source. Broil or grill, turning once, until done, about 15 minutes (I use the 10 minutes per inch of maximal thickness rule).
• Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes.
• Mix the sauce with the chopped tomato.
• You may serve the fish in one of two ways.
• Present the fish whole, with the sauce on the side. OR
• Cut the fish and place the two fillets, skin side down, on a heat-proof platter. Pour half the sauce over the fillets, sprinkle with black pepper and place under a very hot broiler for 15-20 seconds (just enough to warm the sauce). Sprinkle with parsley.
• Serve the fish (whether whole or as fillets) and pass the sauce (if the fish is left whole) or the remaining sauce (if the fillets are being served) separately.

GARLIC GRILLED TOMATOES

Steps:

• Cut the tomatoes in half crosswise.
• Season with salt and pepper.
• Peel and crush the garlic.
• Heat the oil in a small frying pan over medium heat.
• Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
• Pour garlic and oil into a heatproof bowl.
• Set up the grill and preheat to high.
• When grill is ready, brush some oil on the grill grate.
• Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
• Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
• Turn the tomatoes with tongs so they sit with the cut side facing up.
• Spoon the fried garlic into the tomatoes.
• Grill until the bottoms are nicely browned (3-5 minutes).
• Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
• Serve immediately.

WHOLE-GRAIN HERBED GARLIC BREAD

Steps:

• Preheat the oven to 375 degrees F. Place the garlic on a double-thick square of aluminum foil, drizzle with 1/2 teaspoon of the oil and fold up the foil to enclose the garlic securely. Place the garlic directly on the oven rack and bake until it is golden brown and meltingly soft, about 1 hour. Unwrap and set aside until cool enough to handle, about 5 minutes.
• Combine the parsley, thyme and remaining 1 1/2 teaspoons olive oil in a small bowl. Remove the roasted garlic cloves from the white papery husks with the tip of a butter knife and place them in the bowl. Mash with a fork until smooth and spreadable. Spread the mixture evenly over the bread halves and sprinkle with the Parmesan and salt to taste. Place on a baking sheet and broil (about 6 inches from the heat source) until the top is just browned, about 2 minutes. Cut into 4 pieces and serve warm.

ROASTED GARLIC RECIPE ON THE GRILL

Steps:

• Prepare grill for indirect cooking. Aim for around 400 degrees internal temperature of the grill.
• Using a sharp knife, slice the top off of each garlic bulb (about 1/4 to 1/2 inches from the top), to expose the individual garlic cloves.
• Drizzle each bulb with about 1/2 tablespoon of olive oil (more or less depending on the exact size of the garlic bulb).
• Wrap each bulb with foil and place on the grill, indirect side, for approximately 40 minutes. Exact time will be based on the size of your bulbs. Test after 40 minutes using your finger. You're looking for a dark golden color and a caramelized look and the cloves should be soft to touch.
• Remove and serve immediately, or save for additional recipes.

GRILLED GARLIC BUTTER PRAWNS

Steps:

• If your prawns haven't been deveined, use a sharp pair of kitchen scissors and make a long incision down the length of the back then remove the vein.
• Place the prawns in a large bowl. Pour over the oil and season with the cajun spice, lemon pepper and salt. Mix well to ensure all the prawns are evenly coated.
• To make the sauce, melt the butter in a large pot (the pot needs to be big enough to toss all the prawns in once they are cooked) and add the garlic, lemon juice and spices.
• Allow to cook for a minute until fragrant then pour in the cream. Bring to a simmer and allow to cook for 5 minutes then remove from the heat.
• Taste and adjust seasoning accordingly. The sauce needs to be a little too lemony and very well seasoned. Once the prawns are added, the sauce will mellow a bit.
• Preheat the grill for 10-15 minutes. I prefer using an outdoor grill/braai/barbecue as the smoke adds incredible flavor to the shrimp once cooked but you can use a griddle pan too.
• Add the prawns and cook for 2-3 minutes per side until they are coral/orange in color. As the prawns cook, add them to the pot with the sauce.
• Once all the prawns have been added, toss to coat the prawns in the sauce.
• Serve over rice or with crusty bread and extra lemon wedges.

WHOLE GRILLED MACKEREL

Steps:

• Run water over fish inside and out. Then use paper towels to dry it up.
• Make three -four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
• In a small bowl mix all the spices thoroughly until all the spices come together.You may add vegetable oil or water- as desired.
• Thoroughly marinade fish with garlic mixture gently flip them back and forth until coated inside and out. You may let it marinade in the fridge for up to 24hours, if time permits. If not let it marinate for at least 30 minutes and baste and you go.
• When you are ready to grill, wipe down the grill basket with oil towel to prevent fish from sticking on the grill. Discard any marinate that has been used to marinate fish and Lay fish gently on a fish basket.

GARLIC AND ROSEMARY GRILLED SNAPPER

Steps:

• Trim extra fins and tail off of your fish.
• Sprinkle salt and pepper over the entire inside and outside of the fish.
• Combine the first seven ingredients, and mix well.
• I like to smash the herbs and spices in my mortar and pestle.
• If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
• Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
• Top fish with lemon or lime slice (if using).
• Grill whole fish for about 7 minutes on each side or until cooked through.
• Remove fish from grill, and carefuly remove filets from bone to serve.

WHOLE GRILLED CHICKEN WITH LEMON AND GARLIC

Steps:

• To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes).
• To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well.
• Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast.
• Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity.
• Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
• Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional).
• Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.

WHOLE GRILLED ONION

Steps:

• Peel the onion and cut off both ends.
• With a knife or an apple corer hollow out the center of the onion about 1/2 way through.
• Place the bouillon cube or granules and the garlic clove in the hole. Press in enough cheese to fill the hole to the top.
• Place the onion on a large sheet of heavy duty foil and gather. It will resemble a "giant Hershey Kiss"
• Turn grill to med. high and place onion on grill. I use indirect heat side so the onion doesn't burn. You can also use the top shelf. Close the lid (if it pushes down top of foil, that's ok)
• Grill for 1 hour or till tender.

WHOLE GRILLED TROUT

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

WHOLE FISH GRILLED THE GREEK WAY

Steps:

• Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side.
• Season the fish with about 1 tablespoon of kosher salt, rubbing it evenly all over the fish, into the incisions and cavity as well. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
• Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor.
• Slice one of the lemons thinly and cut into half-moons. Slice another garlic clove. Layer the lemon and garlic slices inside the cavity of the fish. Add a few sprigs of fresh thyme. Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it securely closed.) Coat the fish with olive oil and massage it on both sides. Set aside.
• Chop the remaining garlic cloves, parsley, scallions, mint and dill and put in a small bowl. Add ½ teaspoon of dried oregano and 1 tablespoon of small capers. Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and black pepper. Set aside.
• Place the prepped fish directly on top of the hot grill. Be careful as small flames might flap up! Do not move the fish. Let it cook for about 6 to 8 minutes before carefully flipping it over with a pair of long-handled tongs and large fish spatula. Let it cook for an additional 6 to 8 minutes on the other side. You can check the doneness of the fish by checking inside of the incisions; if the flesh has turned an opaque white then it's ready. If not, you can lower the heat and close the lid for a minute or two and check again.
• Carefully lift the fish up and place on a serving platter. At this point, you can choose to remove the charred skin and spoon the herbed dressing over the fish or let everyone serve themselves.

WHOLE GRILLED ONIONS

Steps:

• Gather the ingredients.
• Slice the stem from the onions and peel them, leaving the root intact. Slice a bit of the root off, just enough to provide a flat end so they won't wobble.
• Working from the top and using a sharp knife, a small melon baller, or apple corer, cut the cores from the onions. You should have a cavity about 1-inch across and almost through to the bottom of the onion without piercing it. Use the cored-out onion pieces for another purpose.
• Salt and pepper the onion cavities and then fill each onion with 1 tablespoon of butter. Sprinkle the onions lightly with a bit more salt and pepper.
• Wrap the onions in foil, gathering at the top and twisting to seal.
• Cook in a closed grill for about 1 to 1 1/2 hours over medium indirect coals .
• Untwist top of foil and spread open about 10 minutes before serving.
• Leave them on the grill for more smoked flavor, if you like.
• Remove the onions to a serving platter.

GRILLED WHOLE RED SNAPPER

Steps:

• Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.