How To Make THE BEST Garlic Bread Ever | What's For Lunch - video Dailymotion

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Donny Enriquez | What's For Lunch

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00:00Yo Donnie, what's for lunch?

00:03We got the Super Bowl this Sunday.

00:05Let's start off by making some cheesy garlic bread.

00:07Come on.

00:08I'm a private chef, cook for money, yeah.

00:12Guys, welcome back to What's for Lunch.

00:17We're going to get you all ready for the Super Bowl this Sunday, starting out with something

00:20very easy, but very delicious, some cheesy garlic bread.

00:23For that, you're going to need a nice big old loaf of bread, I have some soft Italian

00:28parsley, garlic, of course, is the most important part, some Parmesan cheese, and some butter.

00:35First things first, we've got to get the garlic ready.

00:37Now, you do this one of two ways.

00:40You could roast this whole, cut these in half, put some olive oil on, roast them in the oven.

00:44You're going to get more of a roasted flavor, a little slightly different.

00:48What I'm going to do today is we're going to take them, we're going to confit them in

00:51olive oil.

00:52To do that, we have to get all of the cloves out of the shells here.

00:58Just smash them all.

00:59We're using a lot of garlic.

01:00We're going to use two full bulbs of garlic, maybe even three here, so a lot of cloves.

01:04Now, peeling garlic, a pain in the ass.

01:07What we're going to do, you've probably seen this trick on the show before, it's my favorite

01:10thing to do with garlic.

01:11Get a bottle, get a glass jar, something that's hard, a harder plastic.

01:15If you try this in soft plastic, it won't work, so the harder, the better.

01:20This mason jar probably will work the best, but you take all your cloves, and I've never

01:24done it with this many, so we're going to see how this works.

01:27Put them in the jar, put them in the bottle, and then you just shake the hell out of it.

01:31Just keep shaking.

01:32Shake, shake, shake.

01:33If you have a bartending shaker, a metal shaker, that'll work too.

01:40Get them in there, and then just start going.

01:49You'll see here, pretty much all peeled.

01:52Not bad.

01:53Now, it's just about separating them.

01:54Some of them that didn't come off, look, it'll come off just like that.

01:58Once the garlic's peeled, throw it in there.

02:00Don't even worry about the little root.

02:02It's all good.

02:03Once you have all your garlic peeled, all the skin's off there, you're going to take

02:05olive oil, and we're just going to cover it completely in olive oil.

02:12Just until, right until the level is just above all the garlic, as you can see there.

02:17We're going to bring this up to a gentle simmer, and then kind of reduce it.

02:20We don't want it to be super, super hot.

02:22We want this just to slowly cook.

02:24The beauty of this, you'll be done.

02:25You're going to have beautiful, soft, comfy garlic, and the oil's going to be flavored

02:29garlic oil.

02:30You can reuse both things.

02:31Don't feel like you're wasting a bunch of good olive oil.

02:33You can save it at the end here.

02:35Perfect.

02:36We'll let that go.

02:37Now, this is going to take about 30 minutes.

02:38It's kind of as if you were roasting it in the oven, so you have the two options like

02:40I talked about.

02:41Both things are doing the same thing.

02:42You're softening up the garlic.

02:44It's becoming very sweet.

02:45It's losing all that harshness.

02:47Once this is done, you can take it, spread it on toast, eat it.

02:49It's going to be delicious.

02:50It's not going to be burning if you were to eat raw garlic.

02:53Same as if you're going to roast it.

02:55To be honest, this, I think, is a little easier.

02:58If you roast it, you're going to have a different flavor.

03:00If you like roasted vegetable, if you like more of that kind of char flavor on there,

03:04by all means, go ahead and roast it.

03:06Today, we're going to go with the comfy direction.

03:08In about half an hour, we'll come back, and we'll do the next step.

03:12All right, guys.

03:13Garlic is nice and soft now, so we can move along to the next step.

03:16We're going to strain off that oil and save that for later.

03:21Garlic oil.

03:22Save this.

03:23Take all that garlic.

03:25Oh, that's good stuff right there.

03:28Look at this.

03:29Look at this.

03:30Look at this.

03:31Look, look, look, look, look, look.

03:32Look.

03:33Look at this.

03:34Just smashes into a beautiful paste.

03:37Oh, you put that on toast, you eat that straight as it is.

03:42That is a thing of beauty, that is comfy garlic.

03:44Put this in a jar.

03:45Let it cool.

03:46Put it in a jar.

03:47Put it in your fridge.

03:48You can have it.

03:49You can keep it for a little while.

03:50To that.

03:51Two sticks of room temperature butter.

03:52This is not a healthy meal, okay?

03:55It's cheesy garlic bread.

03:56What did you expect?

03:57Super bowl.

03:58Remember, the garlic was a little warm, so my butter started to melt, but that's A-okay.

04:03The oven is at 390 degrees.

04:05If you want a little spice, which I actually do, I'm going to put some chili flakes in

04:11here.

04:12You can use a fresh chili.

04:13You can use a fresh, no chili.

04:14If you want to use a jalapeno, I'll just use a red chili, chili pepper, and cut it up.

04:18If you want spice.

04:19If not, perfectly fine as is.

04:21I'm using unsalted butter, so I'm going to add some salt.

04:24Not too much because the Parmesan cheese is going to be salty.

04:27I'm going to go in with a little bit of some chili flake, not too much, just for a little

04:32bit of heat.

04:34I'm going to quickly run my knife through this parsley.

04:41Nice mound of fresh parsley can go in there, too, and then, of course, some Parmesan cheese.

04:50Don't worry.

04:51We're going to top it off with some more at the end here.

04:53Start with that.

04:54Nice.

04:55Oh, I wish you guys could smell this.

05:00This is top 10.

05:02Top 10 smell of this kitchen.

05:04Garlic and butter.

05:06Some fresh herbs.

05:07Thing of beauty there.

05:08Nice soft piece of bread here.

05:13Okay.

05:18Take our butter mixture and just spread that all over your bread.

05:23Don't be shy with it.

05:39That is what we're talking about.

05:41Every little nook and cranny filled in.

05:42Don't let anything go to waste.

05:44Oh, this is going to be fantastic.

05:47Just cover it with a nice layer of Parmesan cheese.

05:51I have to bless it one more time.

06:00Oh, I think we got every spot on that.

06:04I think that's going to do.

06:10We'll make that work.

06:11Into the oven, 390 degrees, 400 degrees, something like that.

06:14We'll pull it out when it's done.

06:16I'm going to say about 10 minutes for that.

06:19We'll see.

06:20Ta-da!

06:22And look at that.

06:24Just about 10 minutes.

06:25So I did five on normal, just baking, and in the last two or two and a half, three minutes,

06:30I turned the broiler on high to get a nice little bubbly golden crisp on the top.

06:35But there you guys go.

06:36We have delicious garlic bread.

06:37The entire office smells amazing right now.

06:40It is very hard to beat.

06:41All right.

06:42And I told you guys it smelled so good.

06:43We got Hank.

06:44He just drifted in here like a cartoon character with a pie on the windowsill to try this garlic

06:48bread out.

06:49All right.

06:50Let's cut into this.

06:51I don't even know why I was coming to the kitchen, and then I realized as I came, it

06:56was destiny.

06:57Oh my God.

06:58I mean, that's...

07:00Pick your poison right there.

07:01That's going to be some of the...

07:02Yeah, get that.

07:03Get that piece.

07:04Oh, it's so soft, too.

07:05Cheers, guys.

07:06That's homemade garlic bread.

07:08Let's go.

07:09This is perfect for the Super Bowl.

07:10Wow.

07:11Not bad, right?

07:12It's going to be hot as hell, dude.

07:13Oh, yeah.

07:14That actually is the best garlic bread I've ever had.

07:19Well, there you go.

07:20You heard it from him, not me.

07:21Guys, that's going to do it for this episode of What's For Lunch.

07:23We'll see you next time.

07:24Have a great weekend.

07:25Cheers.

How To Make THE BEST Garlic Bread Ever | What's For Lunch

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