Chef Richard Blais’ Garlic Recipes
April 19th 2018
Rosemary Garlic Potatoes
3 lbs small round potatoes
3 tbspn unsalted butter
3 sprigs fresh rosemary, leaves chopped
1 large bunch fresh flat leaf parsley, leaves chopped
2 gloves garlic, minched
salt and freshly ground black pepper
Set a roasting pan on a burner
Add the potatoes and butter to the pan and cook over medium high heat, rolling potatoes around and coating them with butter as the potatoes cook and the butter melts
After 25-30 minutes, the potatoes will be brown and slightly shriveled and cooked through
Add the rosemary, parsley, garlic and toss with the hot buttery potatoes. Season to taste with salt and pepper.
Chicken Thighs with Black Garlic
1/2 cup all purpose flour
2 lbs bone in, skin on chicken thighs
Kosher salt and fresh ground black pepper
2 tbsp dark sesame oil
1 yellow onion, thinly sliced
3-4 gloves black garlic, minced (**if you can access some green garlic, he’d love to have that available as well even just as a talking point)
4 inch knob fresh ginger, peeled, smash and minced
1/4 cup soy sauce
1/4 cup pineapple vinegar or white wine vinegar
2 tbsp light brown sugar
2 Turkish bay leaves
3-4 cups hot cooked white rice
Spread flour in shallow dish. Lightly season chicken with salt and pepper and dredge with flour to coat. Let rest for a few minutes.
In a large pot with fitted lid, heat 1 tbsp of oil. Add onions, garlic, ginger and cook, stirring so that the garlic doesn’t burn, until onions start to soften, 3-4 minutes.
Add the remaining 1 tbsp of oil and then the chicken thighs, skin side down.
Cook chicken without moving for 3-4 mins. Turn chicken and brown on the other side.
Add the soy sauce, vinegar, sugar, bay leaves and 1/4 cup water. Stir gently to mix and season to taste.
Cover pot tightly and braise chicken at a low simmer, about 1 hour.
Adjust heat up or down to maintain simmer and if necessary, add a few tablespoons of water if the pot looks dry.
Divide the rice among shallow bowls. Top it with chicken and then pan juices and onions.