YOU Magazine - August 2013 - Thrilling Grilling Uncommon Ingredients for Your BarbecueBy Kirk Leins
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Thrilling Grilling
Uncommon Ingredients for Your Barbecue
By Kirk Leins

Thrilling Grilling - Uncommon Ingredients for Your BarbecueBy Kirk Leins

When you think about grilling outdoors, foods like burgers, chicken and steak are what typically come to mind. While they are all perfect for the grill, part of my job is to push the culinary envelope, testing the limits of the imagination and the taste buds. So, fire up that barbecue. It's time for some thrilling grilling.

Cheese
Putting cheese directly on the grill probably sounds like a recipe for a horrific mess. While this is mostly true, there is one type of cheese that is perfect for the grill. It's called Halloumi and unless you're of Greek descent you've probably never heard of it. The irony is there's a good chance you've passed over it in your supermarket's cheese case. If your supermarket doesn't carry Halloumi, rest assured you'd find it at most Mediterranean, middle eastern and Greek delis.

Here's a recipe for a delicious appetizer featuring grilled Halloumi.

Grilled Halloumi Bruschetta with Charred Lemon (serves 4)
  • 1/2 pound Halloumi cheese, sliced 1/4-inch thick
  • 1 large baguette, sliced on the bias 1-inch thick
  • 1 head of garlic cut in half crosswise
  • Extra-virgin olive oil
  • 2 lemons cut in half crosswise
Brush bread slices on each side with olive oil. Grill for 1 minute on each side. As soon as the bread comes off the grill, lightly rub one side of each slice with the cut side of the garlic. Keep warm.

Brush each slice of cheese with olive oil and grill over a medium flame for 2 minutes on each side. Meanwhile, grill the lemon halves (cut side down) for two minutes, or until charred.

Top each slice of bread with a slice of grilled Halloumi and serve with the charred lemon for squirting on top.

Avocado
If you're a fan of avocado, you will fall head-over-heels in love with grilled avocado. The smokiness and depth of flavor imparted on to the avocado is nothing short of breathtaking. It is an extremely simple technique that will wow your guests, no matter how you incorporate this ingredient into your dishes. Salads, sandwiches, and burgers will all benefit from this neat culinary trick.

One of my favorite dishes for grilled avocado is my Summertime Guacamole. Throw in a bag of tortilla chips and a margarita on the rocks and you're good to go.

Summertime Guacamole
  • 2-3 medium to large-sized avocados, halved and seeded
  • 3 tbsp freshly squeezed lime juice
  • 1 clove garlic, finely chopped
  • 1/3 C red onion, finely chopped
  • 1 jalapeno chili, seeded and finely chopped
  • 1 small tomato, seeded and chopped small
  • 1/3 C cilantro, finely chopped
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
Brush the cut side of each avocado with olive oil and grill (cut side down) over a medium flame for 1 to 2 minutes, or until grill marks are achieved. Allow the avocado to cool. Remove the skin and cut into 1/2-inch cubes.

Place all of the ingredients into a mixing bowl, season liberally with salt and pepper and toss until all the ingredients are incorporated and the avocado is lightly mashed. This guacamole is best when served on the chunky side.

Here's hoping your summer is filled with some thrilling grilling!

Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.



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