HOW DO YOU STORE FRESH GARLIC RECIPES

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny.Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.Have a wooden spoon handy to protect your fair share.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
• Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
• Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
• Available at Dean & Deluca (212-226-6800).