Instructions

Preparation:

• Preheat oven to 400 Degrees F.
• Add 2 cups water to a medium pot.
• Add olive oil to water.
• Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Classic Salt & Pepper pack and add contents. Stir well.
• Stir a few times throughout, cook for 7-10 minutes or until most of the moisture has evaporated.
• With cellophane, place two cups of cooked ME’EAT in the center of a large piece of cellophane and fold over itself to make a tight cube shape (like a steak). Place another piece of cellophane over the (steak) tight for extra firmness.
• Place baking tray in the freezer for 10 minutes, to allow them to harden.
• In a medium small pot, heat to low and add butter and oil.
• Chop garlic and add to the pot with a touch of sea salt. Remove from heat after two minutes of cooking.
• Cut baguette into ½ inch slices and place onto a baking tray.
• With a spoon add garlic butter/oil to each piece of bread. Bake for 5 minutes or until edges are golden brown and garlic pieces are just browning.
• Remove from oven and place garlic bread onto a serving plate.
• In a small mixing bowl, add sour cream, horse radish, and a touch of salt and stir.
• Remove (steak) from freezer and cut ¼ inch slices and place back onto the baking tray without the cellophane and bake slices for 3-5 or until hot.
• Remove slices from oven and place each slice on each piece of garlic bread.
• Place a dollop of horse radish cream on top of slices ME’EAT
• Wash, dry and chop chives, place on top of each piece of garlic bread.

-Enjoy Chef Ko