Mr. McCargo’s taste are certainly not my own. A lot of his stuff I found very unappealing to my tastes and the few that I did just seemed so very complicated (foreshadow: this will become a common theme). I also don’t own a grill… well I do own a stove top grill thingie but I didn’t when I made my choice.
- 1/2 cup softened butter
- 1/4 cup mayonnaise
- 1 tablespoon minced garlic
- 2 tablespoons grated Parmesan
- 1 teaspoon smoked paprika
- Pinch red pepper flakes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch coarsely ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- Pinch kosher salt
- 1 Large French Loaf
Preheat the broiler.
In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.
I didn’t alter the recipe at all, I’m not that advanced. I would have cut the smoked paprika but Betsy managed to find some for her recipe so I just borrowed it. When I bought the french bread it came in a two pack so I decided to just double the recipe so I could make two loaves. The amount it made was quite tremendous. You could easily make two loaves without needing to double the recipe.
I did put a sufficient layer on the bread since it has the Parmesan cheese in it and figured that would melt down some. The bread gets a nice soft feel from the cheese / butter but still has a nice crunch to it. I was going to just chop some fresh garlic instead of using the preminced stuff but Betsy had the minced already so I measured it out and was surprised at just how much garlic is in a tablespoon. I’m glad I didn’t try to chop it. I did manage to almost nick a 1/2 inch off my finger while chopping parsley!
Dariar gave it a 10 out of 10 (and he doesn’t like anything) and Tiny (Dariar and Linaa’s 16 month old) gave it an MMMmmm. I was quite impressed.
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