Joss' Island
 
Jimmy's Favorite Garlic Bread and Blackened Sesame Salmon (but not together)
Posted 9/16/2013 12:20:00 PM

I have TWO recipes for this one blog! I did both of them while on vacation (which I realize, is TWO weeks ago now...but I had to spend last week cleaning our office here at work and getting my life in order again after vacay...so sorry...I didn't have a chance to blog)

BUT I am finally catching up. So, here we go.

Let us start with Jimmy's Favorite Garlic Bread. I wanted something that was quick and easy since I was cooking that meal in my parents kitchen. So - I made this bread to go with an Alfredo pasta that had sundried tomatoes in it. Since this bread is covered in sun dried tomatoes, it's a pretty good compliment to the meal.

Lemme give you the recipe, then tell ya what I've learned.

Ingredients

Garlic Butter, recipe follows
1 loaf sourdough bread, cut in 1/2
Basil leaves
8 ounces sun-dried tomatoes, chopped
1 1/2 tablespoons grated Parmesan

Directions

Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.

Cut into 2-inch slices.

Garlic butter:
2 heads garlic
Olive oil
Salt and freshly ground black pepper
3/4 pound unsalted butter, at room temperature
1/2 cup mayonnaise
Pinch paprika
1 tablespoon Italian seasoning
1 tablespoon chopped Italian parsley leaves
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup grated Parmesan
Pre heat oven to 350 degrees F.
Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.
Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.

Read more at: http://www.foodnetwork.com/recipes/jimmys-favorite-garlic-bread-recipe/index.html?oc=linkback
 
Here's what I learned:
 
1) I LOVE roasting garlic. I love how it makes the house smell AND I love getting the garlic OUT of the little cases it's in once it's made. It's like popping giant zits. Yep. I said it. BUT here's the thing...let the garlic cool off a bit first. Maybe for 10 mins or so. Otherwise, it's REALLY hot and you stand in your kitchen popping these giant zit things going "OW! Hot! OW!"
 
2) This is an AMAZING garlic bread. Once you make this recipe, you'll never go back. Here's the thing though, the recipe calls for a LOT of garlic butter. Between you and I, you could divide the garlic butter into two helpings and actually cover two loaves of bread (4 halves) instead of putting it all on one loaf. ALL of the butter on one loaf made it a bit soggy and hard to cut - but tasty nonetheless.
 
3) Let your garlic bread cool before cutting. Especially when it has a lot of toppings on it. Otherwise you'll get tiny squisy pieces as you are battling not to burn your fingers whilst cutting the bread. I learned this the hard way. Still...tasty nonetheless.
 
NEXT I did Blackened Sesame Salmon.
 
I need to do a redo on this. I had my mom and a friend over, and I was worried the recipe would be too spicy for them - SO I toned down on the ingredients. Bad call. This massively cut the flavor of the salmon. That being said, my mom loved it and my mom isn't the type of person to think something is wonderful just because her dear sweet angel of a daughter made it. She would tell me straight up if she didn't like it. All the same, next time I do this (and there will be a next time, because I think this is a great way to make salmon) I will go 100% on the ingredients.
 
It's funny, because I hate it when I read reviews of recipes online and the people complain that it didn't turn out right, and then proceed to tell you 15 changes they made to it. Well DUH. Maybe if you had FOLLOWED the recipe, it would have turned out!
 
Also - cellophane noodles are really hard to find. I actually ended up with Rice Noodles (maybe they're the same?) and I LOVED THEM. Serving the salmon over noodles with this kind of texture with the salmon was wonderful. A great change to the usual ways to prepare salmon.
 
Next up is Pork Blade Steak Piccata. I am going to serve it with corn, tomatoes with balsalmic and maybe some fresh homemade bread or rolls. Looking forward to it!
 
Attached are pics of my roasted garlic, the garlic bread and the salmon dish.
Posted By: Joss  

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Meagan

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