Red Rezan Gourmet Garlic Recipes

RED REZAN has medium heat, holds up well in cooking and it has little aftertaste. This is a great all purpose garlic without a 'traditional' strong garlic taste.  Its adds a great flavor to foods that is not immediately identified as garlic.

Picture: Pink gardening gloves can grow a lot of delicious Red Rezan garlic. Gloves come in all colors now so don't limit yourself to boring grey or white!

We like washable gloves which keep your hands cleaner (cleaner being a relative term when you are playing in the dirt all day) and are more ecofriendly since they are reusable all summer. Our gloves come in a multipack of bright colors to make weeding more fun!

Chicken Scampi
Shrimp Scampi
Beef Heart Meatballs

Chicken Scampi

1-1 1/2 pound chicken (cut into thin-cut boneless strips or bite sized pieces)
5 tablespoons olive or coconut oil
3 tablespoons butter
5 teaspoons minced/grated Red Rezan garlic
5 teaspoons fresh herbs; depending on your taste use any combination of ginger, oregano, marjoram, basil, thyme, sage and/or rosemary (or 2 teaspoons commercial poultry seasoning or dried herbs)
1 teaspoon ground white pepper
2-3 teaspoons lemon zest
2 tablespoons lemon juice

Marinade: Mix 3 tablespoons olive oil, 2-3 teaspoons minced garlic, 2 teaspoons fresh herbs (or 1 teaspoon dried herbs), 1 teaspoon ground black pepper, 2 teaspoons lemon zest. Add chicken and let marinade for at least 30 minutes in refrigerator (can marinade overnight if desired).

Scampi drizzle sauce: Heat 2 tablespoons olive or coconut oil and 3 tablespoon butter in skillet over medium heat. Add 2-3 teaspoons minced garlic and cook until tender (be careful not to burn garlic or it will turn bitter). Add 2 tablespoons lemon juice and 3 teaspoons fresh herbs (or 1 teaspoon dried herbs).

Pre-heat the oven broiler. Remove the chicken from the marinade and discard the used marinade. Place the meat on a broiler pan and place broiler pan 6 inches from the oven's broiler heat source. Broil chicken pieces for approximate 10 minutes or until chicken is done, turning once.

Place chicken into a serving plate and drizzle with the scampi sauce.

Great over thick noodles, rice or gluten-free rice noodles.

Shrimp Scampi

1-1 1/2 pound jumbo shrimp (shelled and deveined)
5 tablespoons olive or coconut oil
3 tablespoons butter
5 teaspoons minced/grated Red Rezan garlic
5 teaspoons fresh herbs; depending on your taste any combination of oregano, parsley, basil, and/or marjoram (or 2 teaspoon dried herbs)
1 teaspoon ground black or white pepper
2-3 teaspoons lemon zest
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper (optional for those who like it hot)

Marinade: Mix 3 tablespoons olive or coconut oil, 2-3 teaspoons minced garlic, 2 teaspoons fresh herbs (or 1 teaspoon dried herbs), 1 teaspoon ground black pepper, 2 teaspoons lemon zest. Add shrimp and let marinade for at least 30 minutes in refrigerator (can marinade overnight if desired).

Scampi drizzle sauce: Heat 2 tablespoons olive oil and 3 tablespoon butter in skillet over medium heat. Add 2-3 teaspoons minced garlic and cook until tender (be careful not to burn garlic or it will turn bitter). Add 2 tablespoons lemon juice and 3 teaspoons fresh herbs (or 1 teaspoon dried herbs). If you like it hot add the cayenne pepper.

Pre-heat the oven broiler. Remove the shrimp from the marinade and discard the used marinade. Place the meat on a broiler pan and place broiler pan 6 inches from the oven's broiler heat source. Broil shrimp for 5 minutes or until shrimp is done, turning once.

Place chicken or shrimp into a serving plate and drizzle with the scampi sauce.

Great over any noodles, rice or gluten-free rice noodles.

Beef Heart Meatballs

Trim a beef heart of all the connective tissue and fat.  Cut the remaining lean meat in chunks

Place in processor with:
Onion to taste
1 clove Red Rezan garlic
Water chestnuts - one small can
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 egg
¼ cup fresh parsley

Process until well mixed.

Refrigerate for at least ½ hour, then form into meatballs and bake.

I like these with a creamy tomato sauce over rice.  The beef heart has a great rich meaty flavor, and the texture (which some folks find off-putting) is disguised in this recipe.