Chewy Garlic Bread
From elgourmand2 8 years ago
- 20 Min. to make
- Serves 4
A zillion recipes for this. I got this one from my Godfather Woody about 55 years ago. It was my job at the Sunday BBQs. Don’t try this with regular bread. Disaster. You have to have dense, chewy European bread. Read more Use a cast iron skillet, if the Barbe isn’t fired up. See less
Ingredients
- • 6 baguettes, get dense chewy jobs. shopping list
- • 2 sticks (about ½ cup) clarified butter. shopping list
- • 8 – 10 garlic cloves, mashed and chopped fine. shopping list
- • 1 tsp. good quality dried parsley. shopping list
- • ¼ tsp. salt. shopping list
How to make it
- 1. Slice the baguettes lengthwise on the side then in half. You should have 4 slices from each baguette.
- 2. Melt and clarify the butter.
- 3. Keeping the butter warm, add the garlic, parsley and salt and mix well. The parsley wants to float or sink so you need to give this a good stir from time to time.
- 4. Using a pastry or butter brush, paint the butter mixture on the sliced side of the bread. DON’T be stingy.
- 5. Put each slice, painted side up, on a platter or tray.
- 6. Move to the Barbe and put the slices, painted side down, on the grill. Assuming the Barbe is cooking steaks hot.
- 7. Using tongs, move them around so they all toast evenly.
- 8. When toasted, move to the platter, Toasted side up, cover tightly with foil, place a heavy towel over the foil and set aside until the steaks are done.
People Who Like This Dish 2
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