Grilled Provolone Provolone Asado Recipes

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.

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.)