|The Original Smokehouse Garlic Bread|
producers, and anyone else in the industry. In the 60's it was common to come in for lunch and find the place filled with costumed cowboy and indian extras having lunch." Rumor has it that when George Clooney was a fledgling actor on ER, he would often grab lunch at The Smokehouse. And let me tell you, if you walk in today, the place is stuck in a time warp--very dark, shiny red booths, lots of dark wood and the obligatory signed headshots of movie stars...and I wouldn't have it any other way.
|Old School Burbank|
I spent last weekend playing around with a couple different recipes that I found online (and possibly gained 5 lbs or so while trying) and have come up with my favorite version which I'll share with you here. A couple of disclaimers: 1) This is not healthy, low calorie or gluten-free. 2) I don't claim to actually have the recipe, but it tastes really, really similar. 3) Cooking times are approximate, this is one of those recipes where you should stay by the oven and watch the bread so it doesn't burn. And here we go!
1) Start with an artisan loaf of sour dough bread. Not a puny baguette, but a wide loaf. This recipe is for HALF A LOAF. If you want to make the full loaf, double the recipe. Cut the loaf in half and then cut it down the middle and open to make 2 halves. Place it on a baking sheet lined with parchment paper or aluminum foil.
2) 7 TBSP butter (almost a whole stick) Place the butter in a bowl and microwave or heat in a saucepan over medium heat until almost melted.
|Spreading the delicious goodness|
I use Gourmet Garden Chunky Garlic garlic blend. Stir this into the butter until well combined and let sit for a couple of hours (or as long as you can). Some recipes say to use minced garlic and then let the butter/garlic mixture sit out at room temperature overnight. If you can't find garlic in a tube, then try this method. I, for one, have no patience for letting anything sit overnight so I've found that this type of garlic permeates the butter pretty fast. Re-heat to a soft consistency (not totally melted) if necessary and spread on the two halves of bread. Get in all the little crevices. Don't be shy.
4) The secret ingredients: 1 packet of original Kraft Macaroni and Cheese cheese packet and about 1/4 cup Kraft Parmesan cheese
Don't think about it, just do it! You can substitute grated parmesan if you want to, it also comes out really nice. Mix these two cheese-like substances in a small bowl and spread over the bread. What I've found works best is to sort of "mush" the cheese mixture down into the butter a little bit. Don't do it too hard, you still want it to look fluffy.
5) Sprinkle on a little garlic salt, pepper and a little bit of cayenne pepper if you are so inclined.
This is what it should look like right before it goes in the oven. In a preheated 350 degree oven, pop the loaves in for about 5-7 minutes. Like I said, don't leave the oven...all ovens are different and you don't want them to burn.
After the cheese looks pretty melted and the top is slightly getting darker, take them out and heat up the broiler. (500 degrees)
Put them in again for about 30 seconds to 1 minute. DO NOT WALK AWAY! The bread can burn pretty fast and then you would be so sad.
When the edges are just brown and the cheese is kinda bubbly and melty looking, take them out to cool.
And voila! Cut the bread into slices and serve with your favorite dish! Last weekend I paired them with a fabulous lasagna from a recipe I found on Mel's Kitchen Cafe. INSANELY good as well.
I'm dedicating this blog to the Jackman side of my family who knows all about this magical bread, our amazing Disney history and the wonders of Burbank. :) Cheers, Jackmans!!!