Wednesday, June 20, 2007

Grilled Halloumi Cheese with Lemons and Bread - From Gourmet Magazine

This makes a wonder appetizer for summer patio dining. Halloumi (Haloumi) cheese, known as "the grilling cheese of Cyprus", is a hard cheese that browns rather than melts. Mix 1 large garlic clove, minced with 1/4t salt, 1/4t sugar and 1/4 C olive oil and 2T fresh lemon juice. Slice the block of cheese first diagonally in half and then in thirds vertically. Slice 2 lemons into 12 thin slices, removing seeds if necessary. Toss the lemon slices and the cheese with the oil and juice mixture and garnish with some chopped fresh dill. Slice some crusty bread into 1/2" thick rounds and brush with olive oil. Grill the cheese 3-4 min, lemon slices 4-6 min, and bread 2-3 min or until nice grill marks appear. Eat the bread cheese and lemon in whatever combination you prefer. Serve with a chilled white wine.


Beer Can Chicken

My brother John first introduced us to this recipe. The idea is to impale a whole chicken on a beer can from which about 1/2 of the beer has been removed. The chickens are then placed upright on the grill (in this case a Weber, using the indirect cooking method) with a drip pan under the chicken. It creates a very moist chicken; steaming it from the inside. The dripping make a wonderful gravy to serve with mashed potatoes. Interesting flavors can be imparted to the gravy depending on the beer you use. For example, we have used Samual Adams Cherry.