Garlic Bread

An old proverb says: Shallots are for babies, onions are for men, and garlic is for heroes. I tend to say: There is no such thing as "just a little" garlic.

I have enjoyed garlic bread ever since I was little kid. I still like it even though I am no longer a little boy.

 

Amount: A lot, but it is not possible to eat just "a little"

Method: Direct

Temperature: Medium High

Preparation: Approx. 20 minutes

Grilling time: Approx. 10 minutes

 

250g unsalted butter, room temperature

2 dl grated Parmesan cheese (not cheese in a bag)

1 dl mayonnaise

6 garlic cloves, minced or pressed

3 tablespoons chopped parsley

1/4 teaspoon cayenne pepper

salt and freshly ground black pepper

1 large French bread (or a baguette), cut in half lengthwise

 

  1. Thoroughly mix the butter, Parmesan cheese, mayonnaise, garlic, parsley and cayenne pepper in a bowl.

  2. Season with salt and pepper.

  3. Spread the mixture on both halves of the bread.

  4. Wrap the bread in aluminum foil.

  5. Place the foil package(s) on the grill. It will take about 5 minutes at high temperature for the butter to melt.

  6. Take the bread out of the foil and brown it a little, right on the grill.

 

The butter can also be used in other ways. Serve over freshly grilled asparagus, spring onions or fish.

 

Tips:

It is said that garlic can cure various diseases: scorpion bites, cancer, rubella, tobacco poisoning, dog bites, diabetes, dandruff, bronchitis, bad stomachs, epilepsy, gangrene, influenza, lead poisoning, measles, and much more. It will also keep the vampires away. A convenient commodity, I think.

 

If you have old garlic in the cupboard at home that has begun to sprout, you can plant it. The green seedlings that grow can be used as chives, and have a nice, mild garlic flavor.

 

Shops are full of old garlic (about which you are actually allowed to complain). Check that the cloves are hard, that they have a nice, fresh color, and that there are no green sprouts. Store garlic at room temperature in a dark place. Never keep it in the fridge, or else it will rotten.