| Barbecued Garlic 8 whole fresh garlic heads
1/4 cup butter
4 sprigs fresh rosemary, or oregano (or 2 teaspoons dried)
Peel outer skin layers of garlic leaving cloves and head intact. Place all heads on double thickness of foil; top with butter and herbs. Fold up and seal.
|
Cook over hot coals, turning occasionally, 40 to 45 minutes. Serve one whole head per person. Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread.
|
|
|
