Grilled Halloumi, Italian Sausage, Garlic Naan and Sautéed Baby Spinach

This dish – or, meal? Whatever you want to call it – is basically a de-constructed pizza. Or, at least that’s how I like to think of it. The first time I grilled halloumi, I had no idea what to serve with it. And basically, this is what I came up with.

For the sausage, I really like Spicy Italian Sausage from Fra’Mani. Grill them up, about seven and a half minutes a side. For the halloumi, I slice the block in half so that you get the most surface area. Brush with olive oil, and grill about five minutes a side. As for the garlic naan, I get it frozen from Trader Joe’s. Throw them on the grill straight from the freezer. Grill for a minute and a half to two minutes a side. Baste with melted butter. The real trick here, is the sautéed spinach.

Sautéed Spinach:

1 whole head of garlic
1 tbsp cold bacon fat
3 tbsp salted butter
1 tsp olive oil
8 oz of baby spinach – stems removed
Salt to taste.

First, roast the garlic. Cut off the top of the head of garlic, and then smear the tbsp of cold bacon grease – covering the open cloves of garlic. Put in a small earthenware dish (I use a small tagine) and roast in the oven at 350º for 45 minutes. When garlic is done, pour the excess melted grease into a large sauté pan for later use. Once the garlic has cooled, remove the gloves from the skin and mince into a fine paste.

In the large sauté pan with the excess melted grease, melt half a stick of salted butter. Add the tsp olive oil and the mix in all of the roasted garlic paste minus a tsp (to use in the butter to baste the naan with). Leave on the lowest heat setting. When everything comes off the grill, turn the heat up to medium high and toss in the spinach. Cook until the spinach just starts to wilt.

• • • • • • • • • •

Tonight, I went with the Two Cats Kölsch from Captured by Porches to go with dinner.

Advertisements