"Curt Nelson" > wrote in
:

> 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.
>
> Hasta,
> Curt Nelson
>
>



Sounds like it's worth a try. Up till now, I've just mixed roasted
garlic with softened butter and chopped parsley.

I'm also going to try the other version...... toast the bread, rub with
garlic and drizzle with oil :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?