Italian Garlic Bread

Well today I decided to make some garlic bread on the BBQ to serve with spaghetti. I will make fresh Italian bread to make my garlic bread and use a mini bread loaf pan to cook them in. It’s take a little work and time to make this but it’s totally worth it at the end! Well lets the grilling begin! 

Italian Garlic Bread Recipe:

INGREDIENTS:

• 3 cups warm water 105-110 Degree Fahrenheit
• 1 tsp white sugar
• 1 tbsp active dry yeast
• 1 tbsp salt
• 7 cups all-purpose flour

DIRECTIONS:

1. Add the sugar and yeast to the warm water in your mixing bowl and let proof approximately 2-5 minutes;

2. Stir in 4 cups of flour and beat until smooth with dough hook with your mixer. Cover and let rest for 15 minutes;

3. Now it’s time to beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth. Remove dough from bowl and grease the bowl with Pam spray then turn in the dough in the grease bowl, cover, and let double in size. It works best when place in oven with light on to rise;

4. Once doubled, punch down and divide into pieces to fill your mini loaf pan. Cover then and place in oven to rise again;

Punch down the dough.

5. Once doubled again, punch down the mini loaf and let it rise ounce again; 

6. Now it’s time to pre-heat your Joe for indirect cooking at 450 degrees Fahrenheit;

Pizza stone with ceramic leg spacers.

7. Once risen, mist with water and place in a preheated Joe. Mist loaves with water and rotate the mini bread loaf pan occasionally while they bake to prevent hot spots. When almost ready paint the bread with the garlic butter recipe below. Let it cook till the bread is nice and golden. The last minute or two of the cook sprinkle some Parmesan cheese on the loaf!

Mist water on mini loaf.

Brush on garlic butter.

Sprinkle Parmesan cheese.

Ready!

Ready!

Garlic Butter Recipe

Ingredients:

• 1/4 Cup Unsalted Butter, softened
• 2 Cloves Garlic
• 1 Tablespoon Parsley, chopped fine
• 1/4 Cup Parmesan cheese 

Direction:

Press the garlic (or chop fine if you do not have a press). Mix the butter, garlic, and parsley together in a small bowl. Spread the garlic butter mixture over the mini loaf of bread.

Bonne Appetite and Happy grilling!

Italian Mac and Cheese

Today I decided to grill a BBQ staple that everyone loves after a shopping trip to our local Cavicchis' Meats store . This Italian mac & cheese is simple to make but time consuming. My family really loves this dish which is quite flavorful. 

Ingredients

• 4 cups uncooked elbow macaroni
• 1/2 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning
• ¾-cup fresh parsley minced preferably local grown 
• 1-teaspoon salt
• 1-teaspoon pepper
• 4 cups 2% milk
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cans (14-1/2 ounces each) diced tomatoes drained
• 2 cups shredded marble cheese
• 2 tablespoons butter, melted
• 4 Jalapeno
• 1 sweet onion
• 4 Italian Sausage (I used locally made fresh sausages from Cavicchis' Meats)
• 5 slice bacon

Directions

Pre-heat you’re Joe and your Laser Cut Stainless Steel cooking surface and your Cast Iron Reversible Griddle with ribbed side up at 350 degrees;

Slice the Jalapenos in half-length wise and remove and discard its inside membrane and seeds;

Mince the fresh parsley;

Chopped your sweet onion;

Cook the bacon on the Laser Cut Stainless Steel cooking surface but only cook ¾ of the way;

Cook the Jalapenos and Italian Sausage on the Cast Iron Reversible Griddle;

Once the bacon is ready remove and cook your diced onions, with some fresh ground pepper to taste and pinch of salt an 2 tbsp. melted butter in a frying pan and cook onions till soft.

Cook macaroni according to package directions in your wok or in a large pot. Once ready, drain the macaroni in a strainer then place macaroni in foil casserole;

Slice the bacon and Italian sausage;

Finely chop the cook jalapenos;

Mix the parsley, onion, Italian sausage, diced tomatoes, bacon with the macaroni and mix it well;

In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in jalapenos, cheddar and Parmesan cheeses until melted.

Poor the cheese sauce on the macaroni and stir until everything is well mixed;

Cover with foil and grill at 350 for 40 minutes;

Uncover the foil, put a layer of marble or cheddar cheese on top, and cook uncovered for another 10 to 15 minutes or until golden brown and bubbly.