Santa Maria Grilled Garlic Bread Recipe 45 Food

GRILLED GARLIC BREAD

Steps:

• Preheat BBQ to medium high.
• Melt butter in a small saucepan over medium high heat.
• Add garlic and salt, stir until garlic is LIGHT golden and salt is dissolved.
• Immediately remove from heat, set aside for for few minutes to let garlic infuse into butter.
• Split the bread in half lengthwise. Or use thick individual slices of bread.
• Spoon just over half the butter onto the cut face of the bread, avoiding the garlic bits. Brush a bit of butter on the other side.
• Place bread cut face down and cook for 3 - 5 minutes or until you have crusty edges, then flip.
• Brush away any burnt garlic bits, then baste on the remaining garlic butter. Garlic bits are mainly for flavour infusion but feel free to put them on too, great texture!
• Once underside is crusty (3 min or so), remove, sprinkle with parsley, cut and serve!

SANTA MARIA GRILLED GARLIC BREAD RECIPE - (4/5)

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic and parsley, and cook until the garlic is fragrant, about 2 minutes. Remove the pan from the heat. Cut the bread into diagonal 1/2" slices. Lightly brush some of the garlic butter onto both sides of each slice. Set up the grill for medium heat, direct grilling with both a hot and cold (unheated) zone. When ready to cook, brush and oil the grate. Place the bread slices over the hot zone over the coals, and toast them until golden brown, 1-3 minutes per side. Keep an eye on them, so they don't burn. Serve immediately.

GRILLED GARLIC BREAD

Steps:

• Preheat a grill to high heat.
• Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
• Spread the butter mixture generously on the baguette slices.
• Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
• Sprinkle with parsley and serve immediately.

GRILLED BREAD (PANE ALLA GRILLIA)

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

SANTA MARIA GRILLED TRI-TIP BEEF

Steps:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.