Grilled Green Garlic Recipes

GRILLED PEPPERS WITH GARLIC YOGURT

Steps:

• Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
• Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
• In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
• Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

GRILLED GREEN GARLIC

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place garlic bulbs on large sheets of aluminum foil, up to 3 bulbs per sheet. Lightly drizzle olive oil over bulbs and season with salt and pepper. Wrap foil tightly around bulbs.
• Place bulbs inside the preheated grill on the top rack away from the flames; cook until garlic cloves are butter-soft, about 30 minutes. Allow garlic bulbs to cool until easily handled. Squeeze garlic from bulb into a bowl and mash with a fork until spreadable.

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 GREEN BEANS

Steps:

• Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan.
• Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.

GRILLED GREEN BEANS

Steps:

• In a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water., In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir until lightly browned, 2-3 minutes. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry., In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18 in. square) coated with cooking spray. Fold foil around beans, sealing tightly., Grill, covered, over medium heat or broil 4 in. from heat until cheese is melted, 7-9 minutes. Open foil carefully to allow steam to escape.

ENGLISH PEAS WITH GRILLED LITTLE GEMS, GREEN GARLIC AND MINT

Steps:

• Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove. Trim the tops of the green garlic where the leaves begin to branch out. Peel an outside layer of the stalks and slice thinly on the bias. Or very thinly slice the garlic cloves. Set aside.
• Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper. Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes. Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly. Remove from grill when done.
• Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat. When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender. Add the mint leaves and cook 1 minute. The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
• To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it. Serve with grilled chicken, roast duck or by itself.

GRILLED GREEN BEANS

Steps:

• Preheat your grill to Medium-High 400 degrees F.
• Wash and trim the ends off of your green beans, place them in your vegetable grilling basket
• Drizzle with olive oil and season iwth salt and pepper
• Place the basket with the green beans on the 5-7 minutes, close the lid, tossing occasionally with tongs so they cook evenly. Add in the garlic and cook for an additional 7-10 minutes or until green beans are to your desired tenderness. You can cook them longer if you like them softer.
• Sprinkle all over the top with the parmesan cheese, close the lid, and allow the green beans to cook for 1 more minute to allow the cheese to melt.
• Remove the green beans from the grill and serve.

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA

Steps:

• Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
• Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
• Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
• Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

GRILLED GREEN BEANS WITH BACON

Steps:

• Rinse your green beans and cut off the ends.
• Then grab a large piece of foil, place the green beans on it.
• Cut your bacon into bite sized chunks and place on top of the green beans.
• Add in the butter and the garlic.
• Wrap the foil up tight so none of the Grilled Green Beans with Bacon ingredients come out.
• Place on a medium heated grill (Roughly 350 degrees) for 10 minutes.

SUNNY'S CHAR-GRILLED OYSTERS WITH GREEN GARLIC BUTTER

Steps:

• Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.
• Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.
• Assemble and grill: Preheat a grill to 600 degrees F.
• Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.