Garlic Heaven

We love food shows and although there are so many shows out there, it’s not even funny – Emeril Lagasse’s “Emeril Green” show stands head and shoulders above the rest.
Like us, he is in love with garlic – or pronounced “gah-lick” in his Massachusetts accent!

This delectable ingredient originated in China and is generally used as a seasoning in cooking but is also used for medicinal purposes. It’s flavor is much more pungent when it’s raw and cooking helps mellow the taste. It does have a rather embarrassing side effect, halitosis, but cooking can aid in reducing this effect.

One of our favorite recipes features garlic and corn on the cob. At this time of year, fresh corn on the cob is easy to find in your local supermarket and at bargain prices.  We can thank Emeril for inspiring us to create our own concoction.

This recipe is for two to four cobs.
Combine the following ingredients in a bowl: -

½ Cup of Extra Virgin Olive Oil
1 Teaspoon of Mixed Italian Herbs – fresh or dried (salt free)
½ Teaspoon of Salt or to taste
A pinch or two of black pepper to taste
Two Cloves of Garlic minced – or you can use one teaspoon of garlic powder in a pinch.

Thoroughly mix the ingredients. Pour the mixture on to a large plate and then simply roll the cob in the “sauce”. Once you have doused the cob in this yummy garlicky olive oil, place the cobs under a hot grill or broiler. Grill until the corn is cooked through. Be careful not to let the corn burn by rotating it few minutes.

Once they are cooked, eat them while they’re still hot. Simply Delicioso!