On Oct 1, 12:51�pm, "Curt Nelson" > wrote:
> It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> the steaks on the grill.
>
> We simply took a bunch of garlic and ran it through my Zyliss press and put
> it in a small sauce pan with some extra virgin olive oil, butter and diced
> shallots and let it steep on very low heat for a few hours while we were
> having cocktails and B.S.ing about the ways of the world.
>
> After the steaks were grilled and while they were resting, I took some
> crusty bread that I got down the street at a local bakery and dipped both
> sides in the oil/butter concoction and put 'em on the grill.
>
> I know this isn't rocket science, but I'd never left the garlic and shallots
> over low heat for hours before and it really seemed to make a hell of a
> difference. Good stuff.

Yeah but... there's more to garlic bread than just bread, garlic, and
oil... gotta have at the very least some salt, pepper, oregano, and
grated parm. And I like half butter and olive oil.