Just curious, why Irish food? (Nothing against it, I’ve only been to Ireland once and ate very well indeed.)
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My SO is from Ireland and I’m learning about his culture. We moved into our new home this year and want to incorporate some of his traditions with mine.
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How lovely!!
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I love this!
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That one reminds me of a chicken recipe I cooked not infrequently in the '80s and '90s, from the Garlic Lover’s Cookbook (recipes from the Gilroy Garlic Festival), generally using boneless thighs.
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Thanks for that info. That would be a two-fer bonus, if the recipe/method works for more than one protein.
Different technique (and a lot more garlic), but I don’t see why the shrimp recipe couldn’t be used with boneless chicken or with pork.
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Could I get a gift link to the beef strew plz and ty
Welcome to HO. Looks like @GretchenS came through on the other thread you posted in 
I have that Gilroy cookbook. I made the 40 clove chicken and the dragon dip a few times, can’t remember what else
Isn’t that a classic French dish?
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Gilroy is the Garlic Capital of California so they have a big Garlic Fest with cooking competitions. Winners’ recipes end up in the Gilroy Garlic cookbooks, and it’s quite possible some recipes that are Winners originated somewhere else! It’s also possible there is more Garlic punch in the Gilroy rendition!
I knew about the James Beard’s 1954 recipe. He is credited with specifying 40 cloves.
Here is a bit of the history of the origin.
40 clove chicken is an adaptation of the classic Poule au Pot according to this site.
Yup, I knew about Gilroy; spent at afternoon at Gilroy Gardens. It was bloody hot, and a waste of time for me.
I’ve long been making a chicken dish from a magazine, that involved sautéing chicken pieces with a ton of garlic, flambéing it with cognac, then braising it with tomatoes, and finishing it with cream. It’s a favorite!
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