Recipe - Herb-Roasted Garlic

6 lg Heads garlic
4 tablespoon Olive oil
Sea salt
Coarsely ground black pepper
1 (up to)
2 Dried Cayenne or Japones
peppers; freshly ground [we
can do better than that;
huh?]
1 One half teaspoon Dried thyme; rosemary, or
savory; or use your
favorite combo [I used
herbes de provence + Spam
;0]
3 tablespoon Sherry or Tequila Anejo
(optional)[? no worm?]

Date: 5 Feb 1996 00:26:01 +0900

From: "Scott Ashkenaz" s_ashken@kla.com

Preheat oven to 450F. Remove loose papery skins from the garlic heads and
cut off just enough of the top to expose the individual clove meats; prick
each lightly with a fork. Place the garlic heads in a small baking dish.
Drizzle some of the oil on them, sprinkle with salt, peppers, dried herbs,
and invert them.

Cover the dish with aluminum foil (or put on the cover if it is a garlic
roaster), and bake for 30 min. Remove the garlic dish from the oven, turn
the heads right side up, adding more oil, salt, pepper, or herbs if
desired, and the optional sherry or tequila. Reduce the heat to 375F and
bake for another 30 min. or until the garlic is soft and slightly
carmelized, uncovering it for the final 10 min.

Search out vampires and harass them.

CHILEHEADS DIGEST V2 #232

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.