belated happy Anniversary, Ann_T! It's our 52nd tomorrow...we'll be spending it watching the arborist cutting down a few trees in the yard. Will be expensive entertainment!
Side pork ribs slow and low in foil in the oven for a couple of hours followed by a brushing of BBQ sauce and hot charring on the BBQ.
Tonight was the first time I've ever tried black garlic. Bought a container in a Chinese supermarket and it's been waiting for me for many moons!!
I just didn't know what to do with it (bought on ex-son-in-law's urging).
Finally googled and decided to try it on something simple.
I pureed 2 big cloves with olive oil, smeared it all over the chicken outside and inside., and roasted it at 375F for an hour.
I was amazed that there was no garlic aroma or sharpness (hubby not a big fan of extreme garlic), but a sweetness! It reminded me of the soy soaked then dried olives (lam gok) my mom used to cook is a traditional dish for Chinese New Year. It was eaten as a lettuce wrap.
We enjoyed the chicken. My hubby said it was a real meat and potato meal as I also made scalloped potatoes ('s been a long time!), which he loves - without onions!
