I use this “recipe” in a lot of dishes. It’s a technique that many Chefs use from the beginning of modern cookery all the way to today. I learned this technique from my mentor Chef Beau MacMillan at Elements Sanctuary Resort and Spa in Paradise Valley, AZ during my time with him after culinary school (and if an Iron Chef Winner; Food Network Star; highly respected Chef tell you something…you listen. Haha). This is a simple way to add the robust flavor of garlic to any dish without experiencing the mouth feel of minced, sliced, or whole garlic.
Ingredient: Garlic Paste
- 2 ea Garlic Clove peeled
- 1 tsp Kosher Salt
Mince the garlic as fine as possible with your knife.
Sprinkle salt over the fine-minced garlic.
Using the side of your knife, mash the garlic/salt against the board.
Repeat until paste forms.
Add this Garlic Paste to any recipe that calls for garlic.
*REMEMBER: You are also adding salt, so be careful not to over season!
SHOW ME HOW YOU USE GARLIC PASTE ON SOCIAL MEDIA USING THE HASHTAG: #rockdrecipes