Mark is married to my sister Katie -- he's a fire captain and an amazing chef who's used to whipping up hearty meals for hungry firefighters. We love going down to Mark and Katie's Simi Valley home because we get to enjoy a feast and we don't even have to fight fires to get it.
Last time we were there, Mark grilled garlic bread for us - it was simple and astoundingly delicious. We call it "Mark's Bread" -- we have a whole boatload of recipes like that -- "Mark's Potstickers," "Mark's Coq au Vin," "Mark's Potatoes." But for now, Mark's Bread:
Lay the pieces in a dish and drench it in good olive oil. I mean REALLY soak it, dip it, saturate it -- it's the olive oil that makes it amazing. You'll use about 1 - 2 cups, depending on the size of the loaf of bread.
Start with an unsliced loaf of good sourdough or Italian bread. Slice it into 1-inch thick pieces.
Lay the pieces in a dish and drench it in good olive oil. I mean REALLY soak it, dip it, saturate it -- it's the olive oil that makes it amazing. You'll use about 1 - 2 cups, depending on the size of the loaf of bread.
Grill the bread over medium heat until lightly toasted. Sprinkle both sides with kosher salt and freshly ground pepper. Slice a fresh garlic clove (or 2 or 3) and rub the garlic on the surface of each slice. Sink you teeth in and enjoy.
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