Ingredients
-
1
-
2
-
1
-
16
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
Directions
Chef Rick’s barbequed Sour Dough, Per Wine Enthusiast Magazine, If you thought there was no way to make a better garlic bread for your next barbecue, try this, from Chef Rick Manson of Chef Ricks in Santa Barbara (chefricks com) It lifts this already delicious pain grill into the stratosphere, a food group of its own For a local twist, dip it into a mixture of salsa and pinquito beans , Per Wine Enthusiast Magazine, If you thought there was no way to make a better garlic bread for your next barbecue, try this, from Chef Rick Manson of Chef Ricks in Santa Barbara (chefricks com) It lifts this already delicious pain grill into the stratosphere, a food group of its own For a local twist, dip it into a mixture of salsa and pinquito beans
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Steps
|
1
Done
|
In a Small Saucepan, Place the Butter, Chili Sauce, Pepper and Garlic. Melt the Butter Over Low Heat Until It Bubbles Around the Edges of the Pan. Remove from Heat and Stir in the Green Onion and Cilantro. |
|
2
Done
|
Split the Bread in Half Lengthwise. Spoon Half of the Butter Mixture Onto Each Half Loaf. Top Each Half With the Parmesan. |
|
3
Done
|
Toast the Bread on a Grill or in the Broiler Until Golden. Cut Into Slices and Serve. |
