ROUSES_MarApr2021_Magazine-Pages

Oven Roasted Garlic Makes 8-12 cloves

WHAT YOU WILL NEED: 1 large head garlic 1 tablespoon olive oil Salt and pepper to taste Rouses French Bread, for serving

HOW TO PREP: Preheat oven to 400◦F.

Slice off the top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, about 40 minutes. Let cool, then squeeze out garlic cloves into a serving bowl. In an airtight container, roasted garlic can be refrigerated for up to 1 week or frozen for up to 6 months. To serve, spread roasted garlic on warm Rouses French Bread.

Spicy Crawfish Boil Butter Makes about 3 cups

WHAT YOU WILL NEED: 1 pound (4 sticks) butter 10 cloves garlic, peeled and minced 1 lemon, juiced Rouses Down the Bayou Seafood Boil Mix, to taste

HOW TO PREP: Melt 1/2 cup (1 stick) of butter in a large saucepan. Add the garlic and sauté over medium heat until the garlic is fragrant and translucent, stirring constantly so the garlic and butter don’t burn. Add the lemon juice, remaining butter, and the Rouses Down the Bayou Seafood Boil Mix to taste. Simmer until the butter is melted, stirring constantly. Pour over hot boiled crawfish, or serve on the side for dipping.

There’s olive oil, extra-virgin olive oil, and then there’s Olio Novello , the first batch of oil made from the year’s olive harvest, and the most coveted style of olive oil we sell. Our exclusive Olio Novello is made in Sciacca, Sicily, in the Val Di Mazara Region. Green olives are picked early and pressed immediately, which preserves the f lavor and aroma of the olive fruit. The oil is then bottled unfiltered, so it’s green and clear. This is truly the most f lavorful of all olive oils.

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