ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This is my very favorite way to prepare garlic bread. It is aromatic, delicious and pretty all at the same time. Be sure to use French Bread or a very crusty Italian bread. The bread needs to be substantial and not the fluffy, commercial type bread which will get soggy.
Yield: 4 to 6 servings
12 inch Baguette ¼ cup olive oil ¼ cup (1/2 stick) unsalted butter 6 cloves garlic, coarsely minced ½ cup coarsely grated Parmesan or Romano or mix of the two 2 Tablespoons Italian flat leaf parsley, coarsely chopped 1 Tablespoon pure mild red chile
1. Slice the baguette in half lengthwise and place on a long sheet of foil, a little over 24 inches long. Preheat the oven to 425 F if the grill is not hot.
2. In a small saucepan, place the olive oil and butter. When the butter is melted and the mixture is hot, add the garlic and stir constantly until garlic just begins to tinge. Remove from heat and drizzle down the cut sides of the bread and spread to the edges. Sprinkle with the cheese.
3. Sprinkle with the parsley, then the mild chile. Cover the top of the bread loosely and either bake in the preheated oven or place on the grill and cover. Heat about 5 minutes or until the bread is hot and if toasting is desired, place briefly under the broiler. Serve immediately and you will be licking your fingers.