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I love garlic. I love shallots. Put the two together and they make a duo of amazing tastiness. I grew up eating French’s Fried Onions. Apparently, they have done so well that French’s now offers a whole slew of fried, pre-made vegetables with variations of twang and tastes.
A great topper for the classic mushroom soup and green bean casserole. The fried onion is a formidable taste opponent. I have made these by hand before and unlike an onion ring, they are small and crunchy throughout. And don’t get me wrong, I love onion rings, but fried “topper” onions are something different.
The intense taste of both of these beautiful ingredients shines through almost any dish. Some people might think that the garlic would get too bitter, but a little bit of sugar compensates for this. But seriously, I have never noticed any bitterness from the garlic, just the harmonious flavors of the knighted heroes of Flavor Town shining through.
2 Cups Shallots
2 Cups Garlic
1 Cup Frying Oil, like corn or canola oil
1 Bag Pork Rinds
Sugar, Pork Flavored Salt, Chili Flakes to taste
This condiment is simple, super simple. However, the way you execute it is important. And I apologize in advance to the Lords of Flavor Town and the Garlic, Shallot and Onion people.
The ratio for however you make it is one to one. One-part shallot to one-part garlic. If you have a scale I would use that if you like to be exact. Or a cup. Or your cupped hand. Or a bowl, perhaps two bowls.
Either way, I make a lot of shallots and garlic when I make it. On one of my first attempts to make fried garlic and shallots, it ended in disaster. Mostly sadness, but a lot of disaster, too. I tried to save time and pulsed the shallots and garlic in a food processor. This created minced garlic and shallots. Which then would turn into mushy fried garlic and shallots condiment jam.
Not too horribly bad, but when you know what the good stuff is, then yes, horribly bad in comparison.
Although it takes a lot of work, do the work by hand. Chop the garlic into rough pieces. You can slice the garlic, too. Both of these methods work well, but don’t mince or finely chop the garlic. The same goes for the shallots. What you basically want are thinly sliced versions of garlic and shallot. And then stop, no more dicing or chopping.
My suggestion for the garlic is to cut off the root end, smash the clove, peel, then coarsely chop the remainder. And then stop, no more dicing or chopping, you don't want it too fine (See Stages of Garlic Specifically Pictured on the Right - Coarsely Chopped).
I believe it is best to fry each of the ingredients separately until brown and crunchy. Stop before they get too brown, or they will be bitter. Allow the shallots and garlic to drain on top of paper towels.
Keep the frying oil for other frying projects you may have, like frying an egg or grilling some meat. That oil is loaded with essence of Garlic and Shallot and is delicious.
After the Garlic and Shallots have drained and cooled, mix them together in a sufficiently sized bowl. Take your bag of pork rinds and smash the contents. Add the Pork-flavored salt, sugar, chili flakes to taste. Add the smash pork rinds. Stir and mix. Then put on everything you like to eat.
Now, I do not always like to eat the pork rinds, so I do not always put the pork rinds into the mix. Simple as that.
But the mix is best on just about anything. Try it out. Fried eggs in the morning. A ham and cheese sandwich for lunch. A dinner of spaghetti and meatballs. Or some Chicken Mushroom White Wine Sauce with rice.
Garlic and Shallots are an amazing flavor enhancer. And short of sprinkling it on ice cream, I would recommend trying it on everything.