This week, I’ve been experimenting with new flavors, specifically black garlic and Maggi sauce. Although I’ve heard of and known about them for quite some time, I’ve never actually tried them before.
Well, I’m so glad I finally did! They seem to enhance the flavors of all the dishes I tried them in.
My Guinness Pork Stew and Red Beans and Rice have never been so flavorful.
I’ve been adding them liberally and randomly to almost everything I cook — at least in savory dishes. I haven’t tried adding them to desserts, nor do I plan to 😁 However, at the rate I’m using them, I might need to restock my supplies every week!
Now, This!
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Hi, Angie; I have never tried black garlic, but Maggi sauce has been a staple in Mexico since the mid 20th century (called “jugo Maggi”), and many people use it instead of salt or bouillon cubes. Thank you for hosting another great Fiesta, and especially for featuring my Green Rice; this week, I am sharing #1 Short-Cut Caesar Salad. Have an awesome weekend!
I’m still looking for the Jugo Maggi; I heard it’s the most intense. I’ve tried the Chinese, German, and French versions so far and they have subtle differences. I’m going to try that green rice recipe, what a great idea!
Angie, I love these black garlic. The taste is incredible. I use it often. They are also delicious in the oven.
Thank you so much for my Surinam beef recipe being in this week’s favorites.
Have a good weekend
Black garlic is going to be a staple in my kitchen, that’s for sure. The Surinam beef sounds delish!
While I have heard of black garlic, so far not cooked with it. I will defiantly have to search it out!
I’ve never cooked with black garlic before or even heard of Maggi – but can’t wait to try them both in a vegan bean soup recipe I’m working on! Thanks for sharing!
Thank you, Angie, for putting together this awesome space for bloggers! Wishing you a week filled with joy and success.
My shares this week: #21+22. Hope you enjoy them!
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