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Old 04-23-2007, 09:03 PM   #11
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I would use softened butter, a touch of salt and some finely minced garlic rubbed into a soft blended paste. If you have it, add some finely minced parsley, too.

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Old 04-23-2007, 09:52 PM   #12
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I simply crush a garlic clove and pour melted butter over it in a ramekin. Then I refrigerate it until it gets solid again

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Old 04-25-2007, 03:43 PM   #13
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if i'm using it immediately, i simply add just a touch of garlic-infused EVOO to a hot skillet and add-in one large or two small minced garlic cloves.

i saute this around for just a few seconds and add it to some room temperature butter... let that rest for a minute or two and place on-top of the "resting" steak.
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Old 04-25-2007, 03:46 PM   #14
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At my work we usually just microplain the garlic and add it into a food processor with some butter and parsely.
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Old 04-25-2007, 03:59 PM   #15
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I melt mix butter with garlic and fresh parsley, then freeze it. Whenever I want to make gralic bread, I just cut though enough for the day and spread on bread then grill the bread. Or the cut of meat.
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Old 04-25-2007, 06:24 PM   #16
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Originally Posted by QSis
I mince 1 clove of fresh garlic with a couple of tablespoons of butter.



I do the same thing & then put it in the microwave for 1 minute. And then brush it on whatever I'm cooking. I do this a lot for garlic bread using whole grain French bread.

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