Source: SECRETS OF A NEW ORLEANS CHEF, Tom Cowman's Recipes, by Greg Cowman, University of Mississippi Press. I've used this for an accompaniment to virtually everything vegetable, fish or meat, and in any combination imaginable. It has the liberating taste of garlic, only somewhat refined. For those either new to garlic, or who have somewhat of an aversion to it, start with three cloves and work your way up to the specified 9. Chef Tom was one of the unheralded geniuses of New Orleans cooking. His nephew, Greg, was able to get a wonderful collection of his recipes published in SECRETS of a NEW ORLEANS CHEF, University of Mississippi press-well worth finding.