leave your inhibitions at the door
So I struck out while making toum and was left with a bowl full of oil with teeny bits of garlic in it. But it’s not like the ingredients went bad and the stuff was inedible. It just didn’t have the pretty, fluffy consistency.
Hmmm, what I could I do with it? More importantly, what the heck should I name it?
Green Beans Tossed in Some Garlicky Oily Shiznit That Shoulda Been Toum
I put a pound or so of green beans in salted boiling water for about 3-4 minutes until it’s tender but still crisp. I then drained and tossed them around in a bowl with a few tablespoons of the my garlic snafu. Normally after blanching beans like that I run cold water over them to stop the cooking process. But tossing them around while still hot heats up the oil and garlic to release a lot more of the flavors and aroma. Tasty.
Pork Carnitas Sandwiches Topped with my Latest Blunder
I’m a huge, huge fan of these carnitas I found at Costco.
The pork has already been braised and is vacuum sealed in an inner bag. All you do is toss it in the microwave or boil the whole bag for a few minutes to heat it up. Then serve on a tortilla with some chopped onions, and chopped cilantro. The pork is deliciously moist and tender and makes for a terrific 10 minute meal.
I know, I know. It’s not real cooking because the main part of it is pre-made. Just call me an ugly Sandra Lee without the nice knockers.
Sandra Lee’s boobs
For lunch one day I had some of the carnitas left over, but ran out of tortillas. So I put some on a bun, and topped with my garlic boo-boo and some sliced avocado for an insanely delicious sandwich. In fact, I may just forgo the tortillas next time and serve the carnitas like this.
My garlic aberration turned out to be pretty versatile. Toum itself lasts in the fridge for weeks and my garlic bungle had all the same ingredients. But I had so much fun with it that I used it all up in a few days. I threw a ½ cup or so into 2 pounds of ground beef for some beautifully flavored burgers. I also brushed a few tablespoons of it on a whole chicken that I roasted. And it made for a terrific garlic toast, too.
What would you have done with it? Besides not mess up the toum in the first place, little-miss-perfect…