When we’re boiling mudbugs, we always throw in a half-dozen heads of garlic and boil them until they are soft and infused with the boil water’s spices. We eat some with the boil, squeezing it out of the cloves onto potatoes and corn. If there are any leftovers, we place it in an airtight container, refrigerate it and use it in pastas, stir-fries, soups, sauces and gravies — any recipe that calls for minced garlic. We also mix some with softened butter and herbs to make a garlic butter to enjoy with pasta or rice, or to spread on bread. The softened garlic and garlic butter also can be frozen (see Storage).
Boiled: To get softened garlic with a spicy kick, add whole heads of garlic to your next crawfish boil and allow them to cook until softened. You can also make them on your stovetop. Place a saucepan on the stove, and add the garlic heads and enough water so the garlic floats. Liberally season the water with a couple of tablespoons of liquid crab boil. (Turn on the stove vent and/or open a window to ventilate the kitchen.) Bring to a boil and then lower the heat and partially cover, cooking at a lively simmer until the garlic is very soften, about 50 minutes. Watch the pot, adding more water as needed. Drain, let cool to the touch and then squeeze out each clove into a small bowl. Discard the skins or freeze them to add to your next homemade stock.
Roasted: You can also soften garlic by roasting it: Preheat the oven to 450°F. Cut the top quarter off of the heads of garlic. Drizzle each with 1 tablespoon of olive oil. Wrap in aluminum foil, place on a small sheet pan and roast for about 50 minutes, or until the cloves are very soft and darkened to a caramel color. Unwrap; let cool to the touch and then squeeze out each clove into a small bowl. Discard the skins.
