A local 'country' Italian restaurant serves a variety of spiedini - skewers w/all sorts of items from spicy italian sausages and chicken to grilled onions, peppers, and shrimp, etc., that are a tasty alternative to a larger, heavy meal. They have one spiedini in particular, that I can't get enough of, and would love to learn how to do on the deck.

They skewer chucks of marinated portabellos and wedges of radicchio around goat cheese, then grill it just long enough to sear the portabellos and radicchio, at which time the goat cheese has become marshmallow-like. The skewer is drizzled with balsamic and served hot.

Anyone know a trick for preparing these at home in such a manner as to not have the cheese melt off the skewer into the coals below?

"This wine should be eaten, it is too good to be drunk."
Jonathan Swift

I would assume you leave the cheese in the fridge until ready to cook, while the veggies are left at room temp for a while.

The veggies should only need a few secs (1 minute?) on each side until ready. I've never tried it, but I would think this should work.

If not, sear the veggies first, then thread with the cheese, and grill for a few more secs.

<<edited to correct spelling errors>>

Freeze the cheese slightly?

Perhaps it's the kind of cheese they use. For example, there's a sheep's milk cheese from Cyprus, called Halloumi, that can be grilled without melting. You can even put it straight on the grill and it will get a bit crunchy on the outside but it will be soft and gooey inside.

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Originally posted by andreasx:
Perhaps it's the kind of cheese they use. For example, there's a sheep's milk cheese from Cyprus, called Halloumi, that can be grilled without melting. You can even put it straight on the grill and it will get a bit crunchy on the outside but it will be soft and gooey inside.

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I remembered Bobby Flay doing something like this during last year's Boy Meets Grill. See what a little search on Food TV can do!!!

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Originally posted by mwagner7700:
[I remembered Bobby Flay doing something like this during last year's _Boy Meets Grill_.

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mwagner,

I remember that episode also. Bobby Flay cut the Halloumi lengthwise in two pieces which is the wrong way.

To get the full effect you are best to cut it crosswise in 3/8" thick slices. Grill on medium to high heat. If the heat is too low you won't get the pretty grill marks and the halloumi will soften but won't crisp nicely on the outside.

Take it from someone who grew up on this stuff. My grandfather, god bless his soul, was a sheep herder in Cyprus and made his own halloumi which he sold commercially. Now, that was some good cheese!

quote:

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Originally posted by andreasx:

quote:

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Originally posted by mwagner7700:
[I remembered Bobby Flay doing something like this during last year's _Boy Meets Grill_.

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mwagner,

I remember that episode also. Bobby Flay cut the Halloumi lengthwise in two pieces which is the wrong way.

To get the full effect you are best to cut it crosswise in 3/8" thick slices. Grill on medium to high heat. If the heat is too low you won't get the pretty grill marks and the halloumi will soften but won't crisp nicely on the outside.

Take it from someone who grew up on this stuff. My grandfather, god bless his soul, was a sheep herder in Cyprus and made his own halloumi which he sold commercially. Now, _that_ was some good cheese!

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Man, my mouth is watering!!!

Must be Halloumi, a friend made a dish in a cast iron skillet like this with a cheese that got crispy on the outside and just a little melty on the inside and I recalled the name after reading it here.

I gotta quit reading this thread, I'm getting too hungry and it's too late at night for a snack.

ks

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Originally posted by K. Syrah:
Must be Halloumi ...

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Yes, you can actually not only grill Halloumi but also sautee it in a skillet (no fat or oil needed) or even deep fry it. You get a somewhat different taste and texture with each method.

The deep fried one makes good Sunday breakfast with fried eggs, sunny-side-up.

Sauteed slices in a skillet can be used in a sandwich with sliced tomatoes. Use well buttered hearty country bread slices.

Grilled Halloumi is best served on its own, as an appetizer.