5 unconventional foods you should grill, according to chefs

The New York Knicks aren’t the only thing on fire this summer. Grills It rolls out on wheels, uncovered, and is ready to heat up for BBQs and outdoor evenings. But besides the expected fare like burgers, hot dogs, steaks and ribs, there are legions of other, more surprising ingredients that are worth curing over an open flame.

“Today, we better understand that grilling is not just a technique for cooking meat,” says Executive Chef Fran Zafra. “Fire has the ability to transform completely different ingredients through smoke, caramelization, and subtle dryness.” Don Carlos Marbellaspecializing in grilled Mediterranean dishes. “This creates nuances that are difficult to achieve with other techniques: depth, toasted notes, contrast between exterior and interior, and a more expressive feel to the product itself.”

We reached out to more than a dozen top chefs from around the world to ask them about their favorite and unexpected foods to fire over the coals—literally. These are the five who made the cut.

Fruit

It was no surprise that fruit, especially stone-cut varieties, was the most recommended item by our panel of culinary experts. Heat caramelizes the natural sugars, resulting in a delicious smoky-sweet crunch that can only be achieved over charcoal, wood or fire.

Rishi Manoj Kumar, Owner and Culinary Director of Chicago Bitter It was opened recently mariela, A fan of peaches and peaches, as well as “stronger” options like pineapple and watermelon.

“Cut the fruit into thick pieces, brush with a little oil, then grill over medium-high heat for a few minutes on each side until char marks appear and the meat softens slightly,” he advises. “Serve it sweet or savory, such as yogurt, chili, herbs, cheese, or citrus juice.”

Chef David Vieira Gandaya ClubAptly named “Decadent Restaurant” in Lisbon, Decadent Restaurant takes full advantage of its strawberries during the peak harvest months of June and July. He suggests removing the stems, drizzling with olive oil and flaking salt, and placing the refractory crumbs over the coals (with pine cones for extra smoke).

“You’re looking for them to maintain their shape. While some become smoked, others are grilled, giving different textures and flavours,” he explains. “Serve over some whipped cream, finish with a lemon peel and a drizzle of olive oil, and crack some black pepper on top.”

Many backyard cooks also forget that bright, colorful peppers are technically fruits. Although they contain much less sugar than most products, they still burn and crunch nicely, and are especially delicious when paired with their sweeter counterparts.

“For me, summer means stone fruit and peppers,” says Executive Chef Roy Elmar. Aya rooftop restaurant (in Sonoma County). “I love seasoning peaches and putting them on the grill, with some sweet and spicy chili peppers to add to a refreshing salad that toggles the line between hot and cold and sweet and spicy.”

cheese

Fried halloumi is no longer a dish reserved exclusively for Greek restaurants. It’s a cheese that can easily be thrown on any grill and stands up to hell.

“The moment the cheese touches the fire, it begins to caramelize and acquire this beautiful golden crust while remaining soft and creamy inside,” said Alessandro Pizza, the company’s executive chef. Nikki Beach Hospitality Group. “It works beautifully on its own, over a salad, or alongside grilled fish or meat. I like to serve it simply with sweet cherry tomatoes, pomegranates, wild arugula, good olive oil and a touch of balsamic vinegar… and voila: you have something fresh, salty, smoky, and perfect for summer.”

Jeff Tonks, culinary director at the Palm Beach restaurant In hospitalityalso shares a love of semi-hard, unripe cheese that actually originated in Cyprus.

“It has a high melting point, so instead of falling apart, you get a beautiful golden crust but still soft and chewy on the inside,” he says. “(It also) takes on a subtle smokiness from the grill and pairs perfectly with summer vegetables, watermelon, herbs, or even grilled bread. At Ember & Vine, we’ll take a beautiful halloumi cheese and pair it with roasted baby carrots, hot honey, and thyme.”

Read more: The best grilled cheese you can ever make doesn’t happen in a skillet

Although the halloumi never disappoints, so does Josue Tello, the company’s executive chef Beautiful Machu Picchu hotelimplores amateur barbecue professionals to explore other types of cheese.

“Andean cheese, especially fresh, high-altitude cheese like queso paria from Peru, develops a crunchy exterior while maintaining a soft, creamy center.” “The key is to control the heat. Ingredients like cheese should be grilled over medium to high heat for a short period of time to prevent them from falling apart. Lightly oiling the surface and using a clean grill helps achieve caramelization and smoky flavor without sticking.”

Leafy vegetables and starchy vegetables

Grilled romaine can add an extra crunch and density that elevates any ordinary salad, especially a classic Caesar salad.

“I love working with romaine lettuce or little gem hearts on the grill,” raves Zafra, who also serves grilled avocado salad at Don Carlos Marbella. Sun and Sambra restaurant. “People rarely expect something this delicate to respond so beautifully to direct fire, and yet the result has an incredible character.”

The key, he adds, is to “intervene as little as possible” and “respect” the product. “Grill works best when it enhances the original flavor rather than masking it.”

James Beard-nominated Chef Billy Sullivan of Chicago Monteverde Restaurant and Pastries He agrees. “A quick kiss on the grill, topped with olive oil and sea salt, develops a beautiful aroma while maintaining the lettuce’s natural crunch and juiciness,” she says. She’s also a fan of pairing delicious, delicate vegetables with the aforementioned cheeses, especially the Italian Caciocavallo variety.

“If you really want to turn that grill into a full-blown feast, pair charred lettuce with marinated lamb chops, salt-roasted potatoes and add that sticky caciocavallo. You (then) have something really special to wow your guests,” she gushes, adding that grilled bruschetta can also help soak up all the juices.

Those who hate being green can count on good potatoes to deliver delicious flavor through the grill. Thai partner chef Dang in Chicago Tiger crying He says he likes to grill both sweet and regular potatoes before topping them with garlic butter, herbs, and dried, ground chili flakes.

“This is my thing,” he shouts. “But you don’t want to grease your potato slices because the excess oil will drip off and make the flames burn — that’s when grilled foods smell like gas. The black charcoal left behind after the fire ignites is entirely elemental carbon.”

Alternatively, soak a paper towel in any cooking oil and grease the grill grates to prevent the starch from sticking.

Oysters

Nothing says summer like fresh seafood, yet many amateur chefs might be intimidated by the idea of ​​throwing fish, crustaceans and shrimp at Barbie.

Chef Dale Talde The tigress In Naples, Florida, oysters can easily be put on the grill for an enjoyable feast.

“I place the cleaned and rinsed oysters directly on a hot grill and cook them until they open. Then I transfer them to a bowl with melted garlic and chili butter, lots of citrus juice and zest, and lots of fresh herbs like parsley, cilantro, and basil.” “There’s nothing better.”

Proteins outside the box

Those looking to be more adventurous this summer might consider less common protein sources. For example, pork belly may be part of many modern breakfast menus, served in egg nuggets, but it lends itself well to the grill.

“While many people limit themselves to bacon for breakfast or sophisticated appetizers at restaurants, it’s actually the perfect meat for a live-fire summer barbecue,” said Executive Chef Rakmin Lee of The Benjamin Royal Sonesta New York. “By using thick pork belly and glazing it with gochujang (Korean chili paste), you get a stunning contrast of crispy, charred fat and delicious flavor that beats any regular pork chop.”

Chef David Acosta is inspired by Portuguese style cellar In San Jose, California, they go one step further by recommending both sardines and frog legs.

“For sardines, it’s very simple: just add coarse salt and grill. Frog legs can be soaked overnight in white wine, a little lemon juice, thyme, bay leaf, garlic, and salt, and then they’re ready to grill.”

If you’re looking for a healthier meat that often gets a bad reputation, try chicken giblets, at least according to Chef Nuno Miguel of Restaurant Seneca Porto Hotel.

“Besides being delicious, they are a great source of protein, zinc, selenium and natural collagen, which is important for healthy skin, joints and muscles,” he says, adding that they require slow cooking in olive oil, garlic, onions and white wine until tender before being grilled and charred.

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Regardless of desire, one thing is certain: This is the opportunity to think beyond the tried-and-true red meat, chicken and corn, and introduce new flavors that will entertain your guests and, more importantly, your taste buds.

Executive Chef Guillaume Morans in Puerto Vallarta Grand Villas Riviera Nayarit He wants fish eaters to think of snook, a mild-flavored white fish.

“Butterfly the fish and open it flat. Marinate it for 10 minutes with salt, pepper and adobo,” he says. Mexican adobo is traditionally made with guajillo chiles, garlic, charred onions, vinegar, and spices. Place the fish in the traditional grilling basket known as a sieve “And cook them on the grill until they are tender and slightly charred.”