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Grilled Provolone / Provolone Asado |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilled Provolone / Provolone Asado recipe on the web!! ARGENTINA Special Equipment: Two-pronged barbecue fork This popular Argentinian appetizer defies the laws of culinary physics. Doesn’t cheese melt when heated? Wouldn’t it become unmanageably gooey on the grill? The fact is that provolone holds its shape beautifully during grilling, acquiring a silky texture and a charred, smoky flavor that balances the cheese’s peppery, pungent bite. One thing is for sure, this dish is certainly popular: Visit any steakhouse in Buenos Aires and you’ll see huge platters of provolone slices, stacked up like chips at a casino, ready for grilling. _ slice provolone cheese aged, (each about 8 ounces and 1/2 inch thick, the older and firmer the better) _ to 2 tbs olive oil _ tsp oregano, dried Black pepper, freshly ground, to taste Bread, Crusty Italian, for serving (see Note) 1. Preheat the grill to high. 2. When ready to cook, oil the grill grate. Brush the cheese slices on both sides with oil and sprinkle with half the oregano and some pepper. Place the cheese slices on the hot grate. Cook until the bottom side is browned and beginning to bubble, but not completely melted. This will take 2 to 4 minutes. 3. Pry the cheese slices off the grill with the prongs of a barbecue fork. Invert them, sprinkle with the remaining oregano and additional pepper, and grill the other sides the same way, another 2 to 4 minutes. Transfer the grilled cheese to a plate. 4. To eat, spread the melted cheese on chunks or slices of bread. Serves 6 to 8 as an appetizer Note: Although it’s not traditional, for an even richer charcoal flavor you could slice the bread and toast it on the grill. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vietnamese Beef Jerky / Thit Bo Kho Indonesian Beef and Coconut Sates / Sate' Lalat Pastrami Grilled in Grape Leaves Dutch West Indian Chicken Kebabs / Boka Dushi Silver Paper Chicken Siagon Garlic-Lemongrass Wings Star Anise Wings Australian Beer-Barbecued Wings I Spicy Chile Wings Hong Kong Honey-Glazed Wings Grilled Chicken Wings With Hong Kong Spices / Shek O Wings Eat It and Beat It Wings Grilled Shrimp Dim Sum Shrimp Mousse on Sugarcane Grilled Snails / Escargots Grilles Grilled Eggplant Dip / Choka Dip Persian Eggplant Dip With Walnuts Middle Eastern Eggplant Puree With Tahini / Baba Ganooj Yogurt-Cucumber Salad With Mint / Cacik Grilled Provolone / Provolone Asado Grilled Quesadillas Flame-Roasted Tomatoes Goat Cheese Grilled in Grape Leaves Bacon Grilled Prunes Pancetta Grilled Figs Grilled Eggs With Vietnamese Seasonings Quail Egg Sates / Sate' Telor Fire-Charred Tomato Soup Grilled Corn Chowder Grileld Gazpacho |
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