Ali-Oli and Garlapeno

Recipe #1

If your making baked potatoes scratch the surface of the pototoe add a little Ali-Oli or Garlapeno. Wrap in foil and pop it on the barbecue. Put Ali-Oli on roasted corn, steamed vegetables or pasta.

Recipe #2

If you are cooking seafood. Place in a hot skillet a few shrimp, scallops, maybe some calimari and add a little Ali-Oli or Garlapeno. If you like cilantro chop it fine and sprinkle in with a tbs. of white wine. Stir fry for two, no more than three minutes. Serve with pasta and a glass of wine.

Recipe #3

For a gourmet meal start by barbecuing your lobster tail, brush it regularly with Garlapeno or Ali-Oli. Then roast fillet mignon basting it with Ali-Oli. Serve with roasted baby potatoes, baby carrots, with fresh Chinese peas. Sautéed in Ali-Oli. A meal fit for a king.

Ali-Miel (honeyed garlic)

Recipe #4

Take a fresh chicken, spread the Ali-Miel all over the bird, pop it in the oven @350 degrees for 1 hour and 20 minutes. When the bird comes out it will be golden brown, crispy and a wonderful taste of honey and garlic. Serve with your favorite side dish of freshly steamed vegetables, pasta or rice.

Agridulce (sweet and sour)

Recipe #5

If making a cold summer salad boil some rice, leave to cool, while preparing the vegetables. Take half a red, green or yellow pepper, chop into small pieces add a little cucumber, fresh garden peas and baby carrots. Mix together with the cold rice, pour some Agridulce over the salad, cover and place in the fridge.

Recipe #6

Summer Potatoe Salad

1 lb boiled Potatoes peeled and diced
2 boiled eggs, diced
2 medium tomatoes diced
1/2 red bell pepper diced
1/2 green bell pepper diced
1 medium cucumber diced
1 tablespoon of capers
1/2 cup of Spanish green olives
1 can of tuna (water or oil)
1 tablespoon of Ali-Oli or Garlapeno
1/2 teaspoon of salt
2 table spoons of Olive oil and Vinegar to taste
Mix all ingredients together in a bowl, cover and refrigerate.

Serve at lunch or dinner when needed.