Zhug Spicy Garlic Spread Recipes

ZHUG

Steps:

• Wash and dry the parsley and cilantro.
• Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
• Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

ZHUG CHICKEN

Steps:

• Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
• Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
• Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ZHUG / SPICY GARLIC SPREAD

Steps:

• Grind and blend all ingredients into a paste.
• Keeps for quite a while in a tightly closed jar with a layer of oil spread over the top.

GREAT GARLIC SPREAD

Steps:

• Slice the top off the garlic bulb to reveal the cloves.
• Drizzle with olive oil and wrap in aluminum foil.
• Bake in a 400F (200C) oven for 45 minutes.
• Cool and remove garlic cloves from their skins by gently squeezing.
• Mash the garlic with a fork and combine with the remaining ingredients, mixing well and adding enough milk to achieve a spreadable consistency.
• Spoon into a serving bowl and sprinkle with chopped herbs.
• Serve with raw vegetables, crackers, or pita bread.

ANCHOVY GARLIC SPREAD

Steps:

• Saute' garlic in oil (do not brown).
• Add anchovies and cook/saute for a few minutes.
• Put mixture in blender or food processor and puree.
• Spread onto sliced French, Sour Dough or Italian bread.
• Cover each slice with desired amount of cheese.
• Place under broiler until the cheese becomes bubbly.
• Note: if you are not terribly fond of anchovies (very salty fish) I would put on a thinner spread.

GARLIC SPREAD

Steps:

• Place ingredients in a food processor fitted with the steel blade.
• Process until smooth, about 1 minute.
• Chill for several hours.
• Serve with bread, crackers or cut-up raw vegetables.

GARLIC MUSHROOM SPREAD

Steps:

• Mix the mushrooms, garlic, parsely, and thyme in a large bowl, cover and let sit at room temperature about 2 hours.
• Heat the olive oil in a large saute pan set on high heat until very hot.
• Add the mushroom mixture, turn the heat to med-high and cook about 5 minutes, until all the juices have cooked away, and the mushrooms begin to brown.
• Remove the pan from the heat, add the brandy, return to heat, and cook, stirring until almost evaporated, about 1 minute.
• Transfer to a food processor and add the remaining ingredients.
• Pulse until spreadable, but still a bit chunky.
• Good with toasted garlic rounds.

SPICY OLIVE SPREAD

Steps:

• Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand.
• When smooth add remaining ingredients.
• Pulse if using processor.
• DO NOT OVERPROCESS!
• The olives and pecans should still be identifiable.
• Refrigerate till ready to use.