Charred Bread With Garlic And Tomato Food

GRILLED BREAD (GARLIC OR PLAIN!)

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees).
• Brush each side of the bread lightly with olive oil. Place the slices on a baking sheet and sprinkle with 1 pinch of salt on top of each. Grill 1 to 2 minutes per side, until crispy and just starting to char on the edges.
• Remove from the heat. If desired, rub each slice with the cut side of the garlic and a bit of butter or additional olive oil (we rubbed on a small pat of butter between all the slices). Add another sprinkle of kosher salt if serving plain as garlic bread, and top with chopped herbs if desired.

TOMATO-GARLIC BREAD

Steps:

• Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

RUSSIAN TOMATO SALAD BRUSCHETTA

Steps:

• Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
• Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
• Preheat a charcoal grill until coals are white and ashy.
• Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
• Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

SEAFOOD FRA DIAVALO WITH CHARRED GARLIC BREAD

Steps:

• For the lobster: Heat a large pot of water over high heat until it comes to a boil. Quickly blanch the lobsters just long enough so the shells turn red and the meat isn't fully cooked but can be removed from the shells, 2 to 3 minutes. Transfer the lobsters to an ice bath to stop the meat from cooking. Separate the tails and claws from the bodies, reserving the bodies for the broth. Remove the tail and claw meat from the shells and roughly chop. Set aside until ready to use.
• For the seafood broth: In an 8-quart Dutch oven over high heat, add the oil. Let get hot, then add the onion, celery and carrots and allow to saute and brown, about 3 minutes. Add the garlic, parsley, rosemary and basil and stir to combine. Allow to bloom for 1 minute. Add the reserved lobster bodies and shrimp shells and stir to combine. Add the butter, habanero, chile flakes, tomato paste, lobster base, bourbon, white wine, chicken stock and salt and stir combine. Allow this to come to a simmer and cook until mildly thick, 45 minutes to 1 hour.
• Strain the broth through a wire mesh strainer into a large bowl or saucepan. Pour the broth into a blender and blend until smooth. Reserve until ready to use or keep warm in a saucepan over low heat.
• For the seafood: Heat a 14-inch cast-iron skillet over medium-high heat and add 1/4 cup neutral cooking oil. Sprinkle the scallops with salt and pepper and add to the heated oil to sear, without moving them, about 4 minutes. Flip the scallops, then add the butter and rosemary. Once the butter has melted, add the shrimp and lobster meat to fully cook the shrimp and warm the lobster through, about 4 minutes.
• For the roasted fennel: Preheat the oven to 450 degrees F.
• Spread the fennel on a baking sheet. Sprinkle with salt and pepper and drizzle with the olive oil. Roast until caramelized, about 12 minutes. Reserve until ready to plate.
• For the garlic bread: Preheat a grill on high heat.
• Char both sides of the bread aggressively and evenly, about 3 minutes per side. Rub each piece of grilled bread with 2 to 3 swipes of raw garlic and place on a platter. Drizzle each piece with 2 tablespoons finishing oil and season with salt. (Yes, it's a lot of oil, I know. It's good.)
• Assemble and arrange all the seafood in the bottom of a large serving bowl or large shallow dish. Spread the roasted fennel all around and put the herbs on top. Nestle some of the garlic bread in the dish and serve the remaining on the side. Pour the broth all around the dish and serve.

PAN CON TOMATE (CRUSTY BREAD WITH TOMATO)

Steps:

• Cut slices of bread about 2/3-inch thick. Cut tomatoes in half. Rub their pulp slowly into both sides of the bread slices to color the bread. Sprinkle both sides of the bread with salt. Drizzle both sides of the bread slices with olive oil. Arrange the slices on a large platter. If desired, serve with very thin slices of the Serrano ham.

TOMATO OMBRE ON GRILLED RUSTIC BREAD

Steps:

• Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.
• Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.
• Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.