Steves Bruschetta Recipes

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

STEVE'S FAMOUS GARLIC HOME FRIES

Steps:

• Melt the butter or margarine in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly.
• Cover and cook for another 15 minutes, turning potatoes occasionally. Remove cover, and mix in chives. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.

STEVE'S OVERNIGHT WAFFLES

Steps:

• Sift flour, milk powder, sugar, yeast, and salt together in a large bowl.
• Combine milk, water, and butter in a small saucepan over low heat. Heat until an instant-read thermometer inserted into the mixture reads 125 degrees F (52 degrees C), about 5 minutes; butter may not melt completely.
• Pour milk mixture over flour mixture in the bowl; add eggs and vanilla extract. Mix until batter is thoroughly blended. Cover bowl loosely with plastic wrap. Refrigerate, 8 hours to overnight.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour 1 cup batter onto the preheated waffle iron; close and cook until the iron stops steaming, about 5 minutes.

STEVE'S BODACIOUS BARBECUE RIBS

Steps:

• In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
• Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
• Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

TOMATO-CORIANDER BRUSCHETTA

Steps:

• Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet.
• Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes.
• Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.

RICK'S BASIC BRUSCHETTA

Steps:

• 1. Prepare gas or charcoal grill or preheat the broiler or a panini press. The heating elements or coals should be medium-hot.
• 2. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.
• 3. Grill or broil the bread, turning once, until lightly browned on both sides.
• 4. Gently rub 1 side of the toasts with garlic, sprinkle with cheese, and serve.