Grilled Provolone Provolone Asado Recipes

GRILLED PROVOLETA

Steps:

• Heat grill to 400 degrees F.
• Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.
• Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

GRILLED PROVOLONE & PEPPERONI

Steps:

• Layer the cheeses, pepperoni and onion on four bread slices; top with remaining bread. Spread outsides of sandwiches with garlic spread., In a large skillet, toast sandwiches over medium heat for 2-4 minutes on each side or until golden brown and cheese is melted.

PROVOLETA (GRILLED PROVOLONE CHEESE)

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

MARINATED AND GRILLED PROVOLONE

Steps:

• Prepare a charcoal or gas grill.
• Rub the pieces of provolone all over with the olive oil and season with the rest of the ingredients. Let marinate refrigerated for 1 hour. Grill the cheese on the hot grill over moderately-high heat for about 2 minutes per side until grill marks appear and the cheese just begins to soften.
• Transfer the cheese to a metal plate or baking dish on top of the grill. Cook until the cheese just barely starts to melt and begins to brown on the bottom, about 3 to 5 minutes.
• Serve hot with crusty bread or grilled bread slices.

GRILLED PROVOLONE / PROVOLONE ASADO

Steps:

• 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 appetizerNote: Although it's not traditional, for an even richer charcoal flavor you could slice the bread and toast it on the grill.

GRILLED PROVOLONE OR PROVOLETA CHEESE

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over.
• Let pan sit off heat for 2 minutes or until cheese has cooled enough to remove from pan in 1 piece.
• Slide cheese out of pan and flip over so that browned crust is on top.
• Sprinkle with oregano and pepper.
• Serve with Serrano ham.

PROVOLETA

Steps:

• Slice the cheese in 1/2 inch thick rounds.
• Mix together the oil, oregano, and aji to form a paste.
• Spread the paste over the cheese slices.
• There is a certain amount of technique to successfully grilling cheese. An essential is that the grill must be very hot. To cook directly on the grill, first set the prepared cheese slices out at room temperature for a couple of hours. As the surface dries out, a hard film starts to form. This is what will keep you from ending up with a gooey puddle in the bottom of your grill. If you don't quite feel up to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil.
• Cook about three minutes on each side.
• Serve hot.

GRILLED PROVOLONE / PROVOLONE ASADO

Steps:

• 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 appetizerNote: Although it's not traditional, for an even richer charcoal flavor you could slice the bread and toast it on the grill.