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Garlic Bread Fantastique

Reviewed: Feb. 18, 2010
Sweet. Made this bread on a French baguette. I took everything and added it into a bowl. (Doubled the garlic, of course) sliced the bread lengthwise, then I grilled the 2 opened slices of bread on my big green egg until it was nice and smoky-about 1 minute. I then proceeded to slice the 2 loaves in half and cut 2 slits down the center for maximum garlic butter concoction absorption. The result was fantastic. I finished this bread by putting it back together and grilling it on my Big Green Egg (The BGE) at 300 for about 10 minutes in foil. Smokey, garlic, carb. Jesus Christ!
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Caesar Salad I

Reviewed: Feb. 18, 2010
I have made this time and again. I started making this recipe back in 2008 and have been making it every time we crave a Caesar. I have made it with anchovies and without. With lemon and without. I have added parmesan cheese into it and left the egg out. However, I have found that it is perfect the way it is. I have added a step to the process though that really brings this together nicely, literally. I found that for a very creamy uniform texture adding everything to the blender and pureeing it was great. I do this every time now. Love it thanks for the great recipe. Doug
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