I have a Mardi Gras party every year, in preparation of which I make a big ol’ pot of red beans & rice from scratch. Beyond the two crushingly obvious ingredients, the recipe calls for various veggies, ham, andouille sausage (hot!), lots of spices… and fresh chopped garlic. I’m not a terribly experienced cook, and the first time I made it there was one teeensy, little, inconsequential mixup.

Partway through the process of chopping ingredients, my mother called me for something or other (or more likely I called her to ask some Duh Ralph cooking question), and in the course of conversation I told her I was chopping up a pile of garlic. She paused a moment and asked, “You know the difference between a ‘clove’ and a ‘head’, right?”

I of course laughed and said “…Uh …what?”

So rather than five or six cloves of garlic, that pot had about 2 and a half heads. (For the non-cooks out there, a head of garlic can easily have 6 or 10 cloves in it. Do the math.)

I acted casual, served it up, and people loved it. Thank goodness for a forgiving recipe and the power of Hurricanes1.

Inspired by this post by Ryan

1: The fact that my roommate had been secretly mixing the Hurricanes with Bacardi 151 might not have hurt, either. Bad B!

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3 Responses to “Ga-har-lic!”

  1. Anna Says:

    What veggies, pray tell? I hope only onion, and maybe celery (unless you’re counting the beans themselves…)…. 🙂

    Sounds delicious….

  2. Strider Says:

    Onion, garlic, red bell pepper, green bell pepper, broccol… scratch that last one. [edit: and yes, celery]

    You can get the recipe at Truly worthwhile. (it doesn’t double well though — if making a lot, make two pots instead of one big one! If tripling, make two “1.5” pots.)

    Yes, I triple for this party. Next year I’m going to have to figure out how to make 4….

  3. Anna Says:

    Got the recipe. Thanks!

    Y’know, I don’t recall ever using bell pepper, Worcestershire, OR pickled onions in my red beans. Sounds like it has a kick, and might be a bit on the salty side? (What with the pickled pork, which I have used….)

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