K.G.B. of Course!

Contributed by The Alpha Dragon (posted May 21, 2014)

OK, there's a story here. This recipe originated in 1984, the year featured in George Orwell's prophetic book of the same name. I called it World Champion Garlic Bread back then, and it was an immediate hit whenever it was served at BBQ's or with Italian food, or almost anything else for that matter. 1984 was during the Cold War, when the evening news often included ominous reports of the tense relationships between the U.S. and the U.S.S.R., and the C.I.A. and the K.G.B. So, when I updated the 1984 garlic bread recipe by adding B.O.D. to the ingredient list, I thought the recipe deserved a new name as well. 'Killer Garlic Bread' seemed to be appropriate, and the K.G.B. acronym was also appropriate to the historic time frame of its origin!

Ingredients: About 1½ cups of sauce

1 cup mayonnaise (I use 'home made', Kirkland Signature, or Best Foods)

½ cup Pecorino Romano, finely shredded (nothing beats a Microplane grater for this!)

4 large cloves garlic, pressed

3 tablespoons Grey Poupon (or other favorite Dijon style mustard)

2 teaspoons B.O.D. hot sauce, optional (or to taste!)

Seasoning salt (Johnny’s Dock or Lawry’s)

1 loaf crusty bread (Pugliese, Ciabata, sourdough French, or other favorite)

Note: 1½ cups of sauce is more than enough to dress a regular loaf of bread. But you may also find to be useful as an ingredient in recipes. (For an example, click here: Maccheroni Like You Mama Never Made ) If you find yourself using the sauce regularly, you can easily make larger batches by simply scaling up the quantities listed above. Just keep it refrigerated, and use it within 2 weeks.

Instructions

1. Place all ingredients except the bread and seasoning salt in a medium size bowl and stir until evenly blended.

2. Cut the bread in the manner you prefer. Two common methods in the images. I use both, but more frequently split the loaf lengthwise, then cut crosswise into serving sized pieces about 1½ inches wide. Place each half loaf of pieces crust-side down on aluminum foil, then gather up the foil around the edges to form it into a 'boat' to hold the pieces together and catch any drips to simplify cleanup.

3. Preheat your broiler. Spread the surface of the bread with garlic sauce, then dust 'lightly' with seasoning salt.

4. Place the prepared bread 8-10 inches under the broiler (if you used the foil boat method, it can go directly on the oven rack). Remove when the sauce is bubbly and just starting to brown, and serve while hot.

Note: If you have the equipment and want to add a special touch, try placing the prepared bread in a smoker running at ~300° for 10 minutes before finishing it under the broiler as above. This is really terrific when paired with summertime outdoor cooked foods!

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