It’s about time I stole from my family, isn’t it?  I apologize to my younger brother if someone patents this salsa recipe and makes millions of dollars.  It is his, and he deserves all the credit.  Like many family recipes, we may have grown fond of it, and you won’t like the exact mix of ingredients.  Steal the framework then, and make it your own.  Throw in what you like.  Toss out what you don’t.
 
As a lover of cilantro and onions, this salsa highlights both.  Salsa and chips are critical to the success of any Mexican restaurant, along with the margaritas.  If they can jack those three things out of the park, most customers will come back. This salsa is the first step towards your home run.
 
If you can, and typically this is only during those mid-summer months, get 8-10 ripe tomatoes.  The rest of the year, you’ll have to make do with a large can of whole tomatoes.  Chop them up; throw them in a large bowl.  Mince a large white or yellow onion and add it.  Dice a jalapeno pepper into small bits, and mix.  Sprinkle in some vinegar.  Cut up a bunch of fresh cilantro after pulling off the bigger parts of the stems.  Put that in the bowl with everything else.
 
Fresh garlic is the best, but you can use the already-chopped garlic in a jar.  Put a tablespoon of it in.  Mix all of this up.  Taste it. You may like to sprinkle in some sugar or add more garlic, or another jalapeno pepper if you’re a fire eater. If so, do it a little bit at a time and stir it all up and taste it again so it meets your specifications. Once you get it where you want it, dig in.
 
This salsa will dominate your pre-meal activities. People will inhale it.  In all likelihood, the entire bowl will be devastated by a small tribe of hungry humans before the main course is served.  Then they’ll ask for me.  You could do worse.

You see garlic bread all the time in restaurants. It’s easy to put some garlic on a French or Italian loaf, melt some butter on top, then throw it in the oven until it’s toasty.  It’s awesome.

Garlic parmesan bread is just a slight evolution. You can use it as a main dish or an appetizer.  It’s still easy to make, and tastes great.

Start the same way you do with the garlic bread recipe.  Get a titanic loaf of Italian bread.  This can also be made on toast, crackers, other types of fancy schmancy bread.  Use what you like.

Like any other recipe, this will taste best with fresh ingredients.  Being the lazy creatures we are, you don't have to use fresh, but it will be better that way. Melt butter and garlic in a small dish or bowl.  Sprinkle chopped fresh parsley on the bread (or dried parsley if you don’t have the real stuff), then baste the butter/garlic mixture on top.

Coat the bread with a mixture of Italian shredded cheese and mozzarella.  It will work well with either or both cheeses.  Put it in the oven at about 350 degrees for 5-8 minutes.  Just check it and when the cheese is ready, pull it out. If you make it with toast, we suggest toasting the bottom in some more butter in a pan on the stove.  That gives the bread a crispy texture.

Serve it. Stuff your face.  Brag about your creation.  Amaze your friends.