Stuart Anderson's Black Angus Cheesy Garlic Bread
Before there was Lone Star, Outback, or Ruth's Chris, a real rancher named Stuart Anderson was serving up huge cuts of delicious prime beef in his Seattle-based restaurant chain. The first Black Angus restaurant opened on April Fool's Day in 1964 and quickly became known for its huge, juicy cuts of prime rib.
Early on, Stuart Anderson's Black Angus served a signature bread dubbed "Ranch Bread" free with each meal. Around five years ago that evolved into Cheesy Garlic Bread, which is no longer free, but it is still a delicious and often requested side for any meal. Try to find a large loaf of French or Italian bread for this recipe. The recipe works with just about any type of bread loaf, but to make it more like the original, bigger is better.
- 1 tablespoon shredded Cheddar cheese
- 2 tablespoons shredded Monterey Jack cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon minced green onion (the white part only)
- Pinch salt
- 2 tablespoons butter
- 1/2 clove garlic, pressed
- 1/4 loaf French or Italian bread (see Tidbits)
1. Preheat the oven to 450 degrees F.
2. Use finely shredded Cheddar and Monterey Jack cheese for this recipe. If you buy your cheese already shredded and it seems coarse, use a knife to chop it up a bit before you combine it with the other ingredients.
3. Add the Parmesan, parsley, onion, and salt to the cheese blend.
4. In a large saute pan or skillet, melt the butter over low heat.
5. Add the garlic to the butter. Be sure the heat is very low or the garlic could scorch and become bitter.
6. Slice a loaf of French bread in half, then cut one of the halves lengthwise through the middle.
7. Take that quarter loaf of bread and invert it, face down, in the pan of butter. The bread will soak up some of the garlic butter. Be sure the entire face of the bread has been coated with butter.
8. Brush the crust of the bread with butter from the pan while it sits in the pan face down.
9. Put the bread on a baking sheet and spread the cheese mixture over the face of the bread.
10. Heat the bread in the oven for 8 to 10 minutes or until the edges begin to turn brown. Give the bread a quick broil for 1 to 2 minutes just to make it crispier.
11. Slice the bread into 5 equal pieces and serve hot.
Tidbits: You may want to double or quadruple the recipe to use the entire loaf of bread, depending on how many are to be served.
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