• 1/4 cup (1/2 stick) salted butter
• 2 tablespoons olive oil
• 3 to 5 garlic cloves, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon fresh parsely, minced

Bordelaise Sauce

• 2 large plump heads of garlic, about 4 ounces each
• 2 tablespoons olive oil
• salt and freshly ground pepper

Note: This is becoming a staple in every cooks kitchen. It can be added to many vegetables and turns many a familiar veggie into something special. 
Here is  a recipe where it is used with broccoli

Roasted Garlic Heads

• 2 large bunches of broccoli, about 3 lbs
• Roasted Garlic Butter - Recipe here

Broccoli with Roasted Garlic Butter

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• oil for frying
• 8 Idaho potatoes
• 1/2 cup melted butter
• 2 tablespoons minced garlic
• 3 tablespoons chopped parsley
• salt and freshly ground black pepper

Brabant Fried Potatoes

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• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.