Fresh Roasted Garlic

net wt. 5 oz.

5.00 out of 5 based on 1 customer rating
(1 customer review)

All garlic all the time. Smooth, clean and perfectly balanced. Drizzle on pizza or in mashers for unforgettable garlic mashed potatoes. Mix into sauce. Make Caesar dressing. Make pesto. Use it, abuse it. The flavor can’t and won’t disappoint.

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  • Becky’s Best Gumbo
  • Becky’s Best Gumbo

    INGREDIENTS:

    • 5 large boneless, skinless chicken breast halves
    • salt and pepper
    • 1/4 Acala Farms PURE Cottonseed Oil
    • 1 lb smoked sausage, cut into 1/4 inch slices
    • 1/2 cup flour
    • 2 tbsp butter
    • 1 large onion, chopped
    • 3 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
    • 1 green bell pepper, seeded and chopped
    • 3 stalks celery, chopped
    • 1/4 cup Worcestershire sauce
    • 4 cups hot water
    • 3 beef, 2 chicken bullion cubes
    • 2 cans (12 oz) stewed tomatoes with juice
    • 2 cups frozen sliced okra
    • 4 green onions, sliced, white and green parts
    • 1/2 lb small shrimp, peeled, deveined and cooked
    METHOD Season the chicken with salt and pepper. Heat the PURE Oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tbsp of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and add the Fresh Roasted Garlic Oil, green pepper and celery. Cook for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Shred the chicken then add it with the sausage to the Dutch oven. Bring to a boil then reduce the heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for one hour. Just before serving add green onions and shrimp. If preferred, pour over rice and enjoy.

  • Pumpkin Honey Mustard Vinaigrette
  • Pumpkin Honey Mustard Vinaigrette

    A pumpkin honey mustard vinaigrette is what brings all the flavors together in this roquefort pear salad from Carlos Leo and our friends at Spoonabilities. pumpkin-honey-mustard-vinaigrette-on-roquefort-pear-salad INGREDIENTS

    • 1 head Boston Lettuce torn into bite-size pieces
    • 1 Anjou pears - peeled, cored and chopped
    • 3 ounces Roquefort cheese, crumbled
    • 1 avocado - peeled, pitted, and diced
    • ½ cup thinly sliced green onions
    • ½ cup pecans
    Vinaigrette METHOD
    1. In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
    2. In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
    3. In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
    4. Pour salad dressing over the greens. Sprinkle on some chopped pecans.
     

  • Creamy Coconut Curry Soup
  • Creamy Coconut Curry Soup

    Serve this rich and creamy Coconut Curry Soup with warm pumpernickel bread dipped with whipped honey butter for a truly wonderful and quick evening meal. Yield: 6 cups Prep Time: About 35 minutes Shelf Life: At least 5 days under refrigeration INGREDIENTS 1 ounce Acala Farms Curry Spice Cottonseed Oil 4 ounces diced yellow onion ½ ounce finely chopped garlic (substitute 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil if desired) 24 ounces fresh or canned pumpkin puree 16 ounces vegetable or chicken stock 1 ounce grated fresh ginger 1 ounce lemongrass paste ½ ounce firmly packed light brown sugar ¼ teaspoon ground allspice 12 ounces canned coconut milk 1.5 ounce finely chopped fresh chives

    METHOD

    1. In a large pot, heat the Acala Farms Curry Spice Cottonseed Oil  over medium-high and saute the onion and garlic until the onion is wilted and light brown, about 8 minutes. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
    2. Transfer the soup to a blender and puree until completely smooth. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer. Ladle into bowls and serve with a dollop of heavy cream and a generous spoonful Acala Farms Curry Spice oil drizzled over the soup.

  • Sweet Guajillo Pepper Kabobs
  • Sweet Guajillo Pepper Kabobs

    kabobsINGREDIENTS:

    • 2 zucchinis, cut in circles
    • 2 yellow squash, cut in circles
    • 2 red peppers, cut into bite-size pieces
    • 2 chicken breasts, cut into bite-size pieces
    • 1 red onion, chopped into bite-size pieces
    • 1 box baby portabella mushrooms (12-16 mushrooms)
    • 1 box cherry tomatoes
    • 3 tbsp Acala Farms Sweet Guajillo Pepper Oil
    • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
    • Salt and pepper to taste
    • Wood skewers for kabobs
    METHOD:
    • Start grill, heating to a high, even temperature
    • Soak wooden skewers in water to prevent burning when placed on the grill
    • In a bowl, combine both oils, salt and pepper
    • Toss vegetables and chicken in oil
    • Place vegetables and several pieces of chicken on each skewer
    • Place skewers on grill
    • rotate each side, cooking evenly, about 3 minutes each side
    • Remove skewers from grill and slide the now cooked meat and vegetables

  • Creamy Garlic Alfredo Sauce
  • Creamy Garlic Alfredo Sauce

    INGREDIENTS

    • 1/2 cup (1 stick butter, salted)
    • 1 cup heavy whipping cream
    • 1 cup grated Parmesan cheese
    • 1/2 cup grated Romano cheese
    • 1/2 cup grated Asiago cheese
    • ground black pepper to taste
    • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
    METHOD
    • In a saucepan, melt butter
    • Add heavy whipping cream and stir until mixed
    • Add cheese and Acala Farms Garlic Oil, mix until cheese is melted
    • Season with pepper to taste

  • Refreshing Tzatziki Sauce
  • Refreshing Tzatziki Sauce

    Curry Meatballs with tzatzikiINGREDIENTS:

    • 3 cups (24 oz) plain greek yogurt
    • 1 english cucumber, chopped
    • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
    • 1 tsp lemon zest and juice from 1 lemon
    • 3-6 sprigs of mint finely chopped, depending on taste
    • 2-3 tbsp dry dill, depending on taste
    • salt to taste
    METHOD: In a bowl, combine yogurt, cucumber, Acala Farms Garlic Oil, zest and lemon juice. Add mint and dill until the desired amount of flavor is achieved. Finish with salt to taste.

  • Buttery Garlic Hot Wings
  • Buttery Garlic Hot Wings

    wingsINGREDIENTS:

    METHOD:
    • In a large bowl, mix 2 tbsp Fresh Roasted Garlic oil, cayenne pepper, mustard, black pepper and Chili Cumin oil. Reserve 2 tbsp of sauce
    • Rinse and dry chicken wings
    • Toss wings in sauce, place on tray and let sit for 2 hours
    • Preheat oven to 375. Arrange the wings on a rack, over a baking sheet and bake for 45 to 55 minutes, turning halfway through
    • Meanwhile, saute minced jalapeno in 2 tbsp of Fresh Roasted Garlic oil for 1 minutes
    • Add the reserve 2 tbsp of sauce and Sriracha, bring to a simmer
    • Add butter, vinegar and lime juice. Stir until melted
    • Remove wings from oven and toss wings in sauce, serve hot

  • Lemon Garlic Lamb Chops
  • Lemon Garlic Lamb Chops

    lambchopsINGREDIENTS:

    METHOD:
    • Preheat oven to 400
    • In a bowl, combine lemon juice, 1 tbsp Fresh Roasted Garlic Oil, rosemary, salt and pepper
    • Place chops in bowl, coating with mixture. Let sit for up to one hour
    • in a large frying pan, pour 1 tbsp Fresh Roasted Garlic Oil
    • Brown both sides of chops on medium to high heat, about 2 minutes per side
    • Place chops in baking tray and pour any leftover sauce from both bowl and fry pan over chops
    • Bake until medium rare, about 10-15 minutes
     

  • Cilantro Seared Scallops with Pea Puree and Gremolata
  • Cilantro Seared Scallops with Pea Puree and Gremolata

    IMG_0766INGREDIENTS:

    METHOD:
    • Bring 4 cups of water to a boil, add peas and cook until tender. Drain peas, saving 1 cup of liquid
    • Combine peas, cup of reserved liquid, Fresh Roasted Garlic and Fresh Cilantro oils, lemon juice and cayenne in a blender. Puree until smooth.
    • To prepare gremolata, combine chopped cilantro, zest, salt and pepper in a small bowl
    • Toss scallops in Fresh Cilantro oil, salt and pepper. Sear in a pan until brown on both sides and just cooked through, about 4 minutes.
    • Spoon puree onto plates, top with scallops and sprinkle with gremolata

  • Beer-Soaked Chili Cheese Fries
  • Beer-Soaked Chili Cheese Fries

    chilifriesINGREDIENTS Fries:

    Chili METHOD Fries:
    • Rinse and slice potatoes into strips for fries
    • Transfer to a larger bowl
    • Pour beer over fries, top with water and let soak for at least 4 hours, preferably overnight
    • Preheat oven to 425
    • In a large bowl, mix 1/4 cup Garlic and 1/4 cup Chili Cumin oils with salt
    • Drain potatoes and toss in oil until full coated
    • Arrange on baking trays (you will need at least 2) so that potatoes are not overlapping
    • Bake for 20-30 minutes, flipping potatoes halfway through until golden brown
    • Remove from oven, and place in 13x9 baking pan
    Chili:
    • In a large pot, pour 2 tbsp of Garlic Oil
    • Add beef and onions, cook until browned through (3-5 minutes) on medium/ high heat
    • Stir in tomatoes, beans, salsa, water and Chili Cumin Oil
    • Cook on high until boiling, then lower temperature and simmer 30 minutes, until most of the liquid has cooked off
    • Switch oven to broil
    • Pour chili mixture over fries, you may not need all of it depending on your preference
    • Sprinkle cheese on top
    • Place in oven and broil for 5 minutes
    • Top with chopped green onion for garnish

  • Slow cooker Chipotle BBQ Chicken Meatballs
  • Slow cooker Chipotle BBQ Chicken Meatballs

    INGREDIENTS: chixbbqmeatballs

    METHOD:
    • Set oven to broil
    • In a large bowl, combine the eggs, 1 tbsp Garlic Oil, bread crumbs, onion, salt, and pepper
    • Add ground chicken and mix until combined
    • Grease 2 cookie sheets with remaining Garlic Oil
    • Scoop about 2 tbsp of the chicken mixture to form meatballs and place on cookie sheets
    • Broil in oven for 8 minutes, rotation meatballs halfway through
    • Transfer meatballs to slow cooker
    • Add bottle of barbecue sauce, orange juice and Smokey Chipotle Oil
    • Gently toss meatballs in sauce until well distributed and coated
    • Cover and cook on low for 4 to 5 hours
    • Serve either directly from slow cooker or remove meatballs and serve with toothpicks on a platter

  • Great Guacamole
  • Great Guacamole

    INGREDIENTS:guac

    METHOD:  

  • Bacon Baked Mac and Cheese
  • Bacon Baked Mac and Cheese

    macncheeseINGREDIENTS:

    • 2 tbsp Acala Farms Fried Shallot Oil
    • 1 tsp Acala Farms Fresh Roasted Garlic Oil
    • 1/2 cup bacon, chopped
    • 2 tbsp flour
    • 4 cups heavy cream
    • 1 tsp thyme
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded swiss cheese
    • 1 cup shredded gruyere cheese
    • 1 lb macaroni noodles
    • 1 head broccoli, cut into florets
    • 1/2 cup bread crumbs
    • salt and pepper to taste
    METHOD
    • preheat oven to 350 degrees F
    • bring pot of water to boil and cook macaroni noodles, less than usual as they will be baked as well
    • cook chopped bacon in Acala Farms Fresh Roasted Garlic Oil in a large pan
    • turn off heat and whisk in flour for 1 minute
    • whisk in heavy cream and thyme until reduced by a third
    • stir in cheeses until melted and thickened
    • stir in Acala Farms Fried Shallot Oil
    • season with salt and pepper to taste
    • in a 9x13 casserole dish, mix together noodles, cheese sauce and broccoli florets
    • top mac and cheese with breadcrumbs
    • bake 20 to 25 minutes, until browned and bubbling

  • Curry Sweet Corn Soup
  • Curry Sweet Corn Soup

    INGREDIENTS

    METHOD Strip corn kernels from their cobs. Chop cauliflower into small florets and dice onion. Add all ingredients to a slow cooker and cook on medium-to-high for 4 - 6 hours, until cauliflower is tender. Once cooked, pour all ingredients into a blender and mix on high until vegetables are pureed creating a smooth consistency. Add salt and pepper to taste.

  • Caesar Salad Dressing
  • Caesar Salad Dressing

    Adapted from the Tasting Table Test Kitchen

    INGREDIENTS

    1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

    METHOD

    For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

  • Best-ever hummus
  • Best-ever hummus

    Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

    INGREDIENTS

    1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

    METHOD

    Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

  • Asian Beef with Snow Peas
  • Asian Beef with Snow Peas

    INGREDIENTS

    3 Tblsp. soy sauce 2 Tblsp. rice wine 1Tblsp. brown sugar 1/2 tsp. corn starch 1 Tblsp. Acala Farms Pure Cottonseed Oil + 1/2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 Tblsp. fresh ginger root 1 pound beef round steak cut into strips 8 ounces snow peas

    METHOD

    In a small bowl combine the soy sauce, rice wine, brown sugar and corn starch. Set aside. Heat combined oils in wok or skillet over medium heat. Stir-fry ginger in oil for 30 seconds. Add the steak and stir-fry until evenly browned. Add the snow peas and story-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat and simmer until sauce thickens, about 1 minute. Serve over rice or noodles.

  • Bolognese Sauce
  • Bolognese Sauce

    INGREDIENTS

    1-2 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 pound ground chuck 1 cup diced onion 1 carrot, shredded 1 Tblsp. dried oregano 1 bay leaf salt and ground black pepper to taste 42 ounces canned crushed tomatoes 2 cups water 8-10 ounces dried or freshpasta 1 Tblsp. butter 1/2 cup grated parmesan cheese

    METHOD

    Heat the Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large skillet; add ground chuck, onion and carrot. Cook and stir until beef is browned and crumbly. Drain excess grease. Stir in oregano, bay leaf and salt and pepper. Add tomatoes and water. Bring to boil and reduce heat to medium-low. Simmer 1-1.5 hours. Pour all but 2 cups into an airtight container and freeze for future use. Cook Pasta according to directions and drain. Stir butter and parmesan cheese into reserved 2 cups of sauce. Stir noodles into sauce and toss until pasta is well covered. Serve in large bowls with extra grated cheese.  

  • Asparagus & Gruyere Fritatta
  • Asparagus & Gruyere Fritatta

    INGREDIENTS 1 cup sliced asparagus (about 10 spears), trimmed 1-2 Tbsp.  Acala Farms Fresh Roasted Garlic Cottonseed Oil 6 eggs 1/2 tsp salt 1/4 tsp black pepper 1/4 lb Gruyere cheese, cut into small cubes METHOD Preheat oven broiler. Microwave asparagus in a little water until tender. In a large, ovenproof nonstick skillet, heat oil for 30 seconds. Add sliced asparagus and cook for 2 minutes. If using spears, arrange spoke-fashion in the skillet. In a medium bowl, whisk eggs, salt and pepper. Pour over asparagus and cook on medium for 5 minutes or until eggs are nearly set. Sprinkle with cheese and broil for 1 or 2 minutes; just until eggs are set and cheese is melted. Make this 30 minutes ahead and serve warm or at room temperature.

  • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce
  • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce

    Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

    2013 Beltwide Cotton Conferences  San Antonio, Texas

    Chicken breast

    INGREDIENTS

    8 oz. chicken breast 1T Acala Farms Fresh Roasted Garlic Cottonseed Oil Salt and pepper to taste

    METHOD

    Heat 1 tablespoon of Acala Farms Garlic Cottonseed Oil in a sauce pan and sauté chicken breast on both sides until cooked 165 Degrees in the center Remove and slice. _________________________________________ Honey Chipotle BBQ Sauce

    INGREDIENTS

    1 cup of ketchup 1 teaspoon Acala Farms Smoky Chipotle Cottonseed Oil 1 tablespoon honey 1 teaspoon Worchester Sauce 1 teaspoon Molasses

    METHOD

    Mix all ingredients together and spoon over warm chicken breast in pan. Cook until heated through and serve.

  • Fresh Roasted Garlic String Beans
  • Fresh Roasted Garlic String Beans

    INGREDIENTS 1 Red bell pepper 1 pound string beans, trimmed, rinsed and drained freshly ground black pepper 1 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil ground zest of 1 lemon juice of 1/2 lemon METHOD Preheat the broiler. Slice the pepper vertically and place under the broiler skin-side up until the skins turn completely black. Remove from the oven, place in a paper bag and roll shut. Let stand for 10-15 minutes until skins loosen. Peel skins and remove seeds and inner membrane. Do not rinse. Slice into long, narrow pieces and set aside. Cut string beans in half on the bias and add  to a pot of well salted boiling water. Boil uncovered just until tender-crisp. Do not overcook. Drain and run under fresh cold water or plunge into an ice water bath. Drain and put beans in a serving bowl, add the peppers and a generous amount of salt and pepper then toss with Acala Farms Fresh Roasted Garlic Cottonseed Oil. Add lemon juice and lemon zest and toss again. Serve at room temperature. Serves 4 - 6 And yes, you have our permission to eat them with your fingers.

  • Cereal Snack Mix
  • Cereal Snack Mix

    The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

  • Lobster Mashed Potatoes
  • Lobster Mashed Potatoes

    Recipe courtesy of Mastro's Restaurants, Los Angeles, CA Yield: 4-6 servings Adapted from a recipe developed by Mastro's Restaurants, Los Angeles, CA INGREDIENTS

    • 2.5 pounds peeled and quartered Idaho® potatoes
    • 5 ounces heavy cream
    • 4 ounces salted butter
    • 1 teaspoon iodized salt
    • 1-2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
    • 2 pinches white pepper
    • 1 each pound Maine Lobster, steamed, chilled, shelled, and tail cut in 8 pieces
    • 4 ounces salted butter
    • 1 teaspoon McCormickOld Bay® seasoning
    • 1 tablespoon charred scallions, 1/4-inch cut
    METHOD
    1. Boil or steam potatoes until they are fork tender.
    2. In a large mixer with the whisk attachment add potatoes, cream, butter, salt and pepper, and Acala Farms Fresh Roasted Garlic Cottonseed Oil and whip on low speed for two minutes then on high speed for three minutes until smooth.
    3. In a sauté pan over medium heat add steamed and deshelled lobster, butter, old bay seasoning, and charred scallions. Cook until the butter is boiling and the lobster reaches 160 degrees.
    4. Place mashed potatoes in a serving dish, place lobster on top of the potatoes, pour the butter mixture over the lobster and potatoes, and serve.

  • Kansas City-Style Barbeque Sauce
  • Kansas City-Style Barbeque Sauce

    INGREDIENTS

    2 cups orange juice 2 cups ketchup 1 cup brown sugar ⅔ cup cider vinegar ½ cup yellow mustard ⅓ cup Worcestershire sauce ¼ cup steak sauce ¼ cup lemon juice ¼ cup molasses 2 tablespoons chili powder 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 2 teaspoons onion powder 1 teaspoon orange zest 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 teaspoon salt 1 teaspoon ground ground black pepper Yield:  1 ½ quarts  

    METHOD

    Place orange juice in small saucepan. Bring to simmer; cook over medium heat until  reduced to one-third of original volume. Add remaining ingredients and bring to simmer; remove from heat and cool. Serving Suggestion:  Serve with chicken, pork or beef. Baste meat with barbecue sauce during last 5 to 10 minutes of cooking; serve additional sauce on the side.
     

  • Lemon Garlic Chicken with Creamed Corn
  • Lemon Garlic Chicken with Creamed Corn

    INGREDIENTS 2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 4  skin-on chicken drumsticks 4 skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 3 Tbsp. flour 2 lemons (finely grated zest of one, juice of both) 2 Tbsp. unsalted butter 1 pound frozen corn 3/4 cup whole mile 2 Tbsp. chopped fresh chives METHOD 1. Preheat oven to 450 degrees. Heat Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large, non-stick, ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 tsp. each salt and pepper and 2 Tbsp. flour. Add to the skillet and cook, turning until golden on all sides, about 5 minutes. Add lemon zest, and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast the chicken until golden brown and cooked through, about 20 minutes. 2. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 tsp salt and pepper; cook stirring occasionally until the corn softens, about 5 minutes. Stir in the remaining 1 Tbsp flour then add the milk and bring to boil. Reduce the heat to medium low and simmer, stirring until thickened, about 5 minutes, Stir in the chives and season with salt and pepper. 3. Divid the chicken among the plates and drizzle with pan juices. Serve with the creamed corn.  

  • Louisiana Crawfish Bisque
  • Louisiana Crawfish Bisque

    INGREDIENTS

    • Reserved crawfish shells
    • 1-2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
    • 1 cup Onions, large dice
    • 3/4 cup Celery, large dice
    • 1/2 cup Green peppers, large dice
    • 3/4 cup Tomatoes, large dice
    • 1 ea Bay leaf
    • 3 ea Thyme, fresh, whole sprigs
    • 2 tsp Black peppercorn, whole
    • 3 lb Louisiana Crawfish Tails, raw, peeled, shells reserved for stock
    • 4 qt Crawfish stock*
    • 1 cup White wine
    • 1 1/4 lb Butter, unsalted
    • 5 cups Flour
    • 3 cups Onions, small dice
    • 2 cups Celery, small dice
    • 1 cup Green bell peppers, small dice
    • 1 cup Red bell peppers, small dice
    • 1 qt Tomato puree, canned
    • 5 cups Heavy cream, divided
    • 2 tsp Paprika
    • 1/2 tsp Cayenne
    • 2 tsp Acala Farms Hot Habanero Cottonseed Oil
    • 6 sprigs Thyme, fresh
    • 4 ea Bay leaves
    • 2 cups Green onions, chopped
    • 1 cup Parsley, chopped
    • Salt, to taste
    • Pepper, to taste
    • 6 cups White rice, cooked

    METHOD

    1. To make crawfish stock, place crawfish shells in large stock pot and cover with water. Add Acala Farms Fresh Roasted Garlic Cottonseed Oil, onions, celery, green peppers, tomatoes, bay leaves, thyme and peppercorns. Bring to simmer and cook for 45 minutes. Strain and cool until ready to use. Can be made 1 day in advance.
    2. Bring Louisiana Crawfish stock and white wine to a boil in a large sauce pot. Remove from heat and reserve.
    3. Melt butter in large pot over medium heat. Add flour and stir constantly over heat until roux becomes light brown. Add onions, celery, green and red bell peppers and garlic. Cook for 5-6 minutes, until vegetables are tender. Add tomato puree and stir to combine.
    4. Add crawfish stock 1 quart at a time, whisking until soup is completely smooth before adding next quart of stock. Once all stock has been added, add heavy cream, paprika, cayenne, Acala Farms Hot Habanero Cottonseed Oil, fresh thyme and bay leaves. Cover, lower heat to low and simmer for 30 minutes, stirring occasionally.
    5. Add crawfish tails, green onions and parsley to soup. Cook additional 5 minutes. Season to taste with salt and pepper and remove bay leaves.
    6. Ladle soup into appetizer or entrée bowls and place large spoonful of white rice in middle of each.

  • Ginger Chimichurri
  • Ginger Chimichurri

    This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

  • Garlic and Parsley Chicken Kabobs
  • Garlic and Parsley Chicken Kabobs

    INGREDIENTS 1/4 cup Acala Farms Fresh Roasted Garlic Cottonseed Oil 1/4 cup finely chopped fresh parsley 1-1/4 tsp. salt 1/2 tsp. ground black pepper 2 pounds boneless, skinless chicken breasts cut into 1'1/2-inch pieces lemon wedges for serving METHOD Combine oil, parsley, salt and pepper in a gallon-size zip-lock bag. Add chicken, seal bag and shake to coat. Refrigerate at least 30 minutes and up to 2 hours. Preheat a gas grill on high. Thread chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through (about 10 minutes). Serve immediately over parmesan couscous, basmati rice or egg noodles with grilled veggies. Refrigerate leftovers in a sealed container for up to 2 days.

  • Grilled Peach-glazed Chicken
  • Grilled Peach-glazed Chicken

    Spicy Peach Glaze

    Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

  • Grilled Pork Kabobs
  • Grilled Pork Kabobs

    Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

    Yield: 6 to 8 servings

    INGREDIENTS
    • 1/4 cup wine vinegar
    • 3/4 cup Acala Farms Pure Cottonseed Oil
    • 4 tablespoons lemon juice
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon dried oregano
    • 1 teaspoon dried thyme
    • 1-2 teaspoons Acala Farms Fresh Roasted Garlic Cottonseed Oil
    • 1 teaspoon to 1 tablespoon red pepper flakes, to taste
    • 1 teaspoon salt
    • 2 pounds boneless pork loin, cut into 1-inch cubes
    • 6 to 8 thick slices Italian bread
    METHOD Mix vinegar, oil, lemon juice, Worcestershire sauce, oils and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally. Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.

  • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
  • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

    INGREDIENTS

    Marinated chicken
    1/4 cup Acala Farms Pure Cottonseed Oil
    1/4 cup Blueberries, fresh
    3 Tbsp. Blueberry juice
    2T Acala Farms Smoky Chipotle Cottonseed Oil
    1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
    1 Tbsp. Oregano, minced
    2 Tbsp. Lime juice
    Kosher salt
    8 Chicken breast, skinless
    Blueberry salsa
    1 Cup Blueberries, fresh
    1/2 Cup Peaches, fresh or frozen, diced
    2 Tbsp. Acala Farms Pure Cottonseed Oil oil
    2 Tbsp. Lime juice
    1 Tbsp. Shallot, minced
    1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
    1/2 tsp. Kosher salt
    1/4 tsp. Cayenne pepper

    METHOD

    1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
    2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
    3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
    4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

  • Avocado & Black Bean Crostini
  • Avocado & Black Bean Crostini

    INGREDIENTS: 1 Baguette, sliced 1/4-inch thick (about 20 slices) • 1 Small Vidalia onion, finely diced • 1-2 medium tomatos, finely chopped • 1  15-oz can black beans • 1 tsp Acala Farms Fresh Cilantro Cottonseed Oil • 1 tsp white wine vinegar • Salt and freshly ground black pepper, to taste • 2 Avocados, diced • 2 Tbsp lime juice • 1 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil • 1/4 tsp chili powder • 1/8 tsp ground cumin • 4 oz crumbled feta cheese DIRECTIONS: Preheat oven to 400F, then lay baguette slices flat on a cookie sheet and toast in the oven until golden brown (5-7 minutes). Cook the onions, tomatoes, black beans and vinegar over medium heat until all is softened. Season with salt and pepper. Remove the pan from heat and allow to cool to room temperature. Combine avocados, lime juice, oils, chili powder and cumin. Season with salt and pepper. To assemble: on each crostini place a heaping spoonful of the black bean mixture followed by a heaping teaspoon of the avocado mixture. Garnish with crumbled cheese and serve.    

1 review for Fresh Roasted Garlic

  1. 5 out of 5

    We got this flavor at the World Dairy Expo, tried it right away and love it. Can’t wait to try some of the other flavors and let other friends of ours know about it that enjoy cooking as much as we do. Good quality product.

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Ingredients

Cottonseed oil, natural flavorings