Chefs, What's the Most Interesting Thing You've Made on a Grill?

Categories: Bites & Dishes

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Chef Maurice Gordon,
The Westin Phoenix Downtown, Province

One thing I love to make on the grill is lamb leg. Typically, lamb leg is roasted or braised, but I've found that cooking it on the grill with a tasty marinade is a great way to have it.

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Josh Hebert,
Chef and Owner, Posh

People look at me crazy when I grill lettuce, but I grill a lot of radicchio, romaine, and frisée during the summer months.

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Christopher Gross,
Chef and Owner, Christopher's Restaurant & Crush Lounge

Foie gras It gets a nice smoky flavor and is great on a hamburger or salad. Delicious. Or how about kebab of polenta and foie gras?

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Chef Paul Steele,
Phoenix Public Market Cafe

I've used basil wood to smoke mussels, vegetables, and fish. It adds a level of smokiness that's difficult to explain but imparts a flavor profile that's somewhat sweet. When you taste the dish, it's like taking a deep breath of freshly picked basil. The stalks must be thick and really dry, and it takes a lot of wood because it burns so fast. The only place I've found that offers basil wood locally is Maya's Farm.


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4 comments
Kristin Heggli
Kristin Heggli

I love Bernie Kantak's description of halloumi - "It tastes like feta and mozzarella's bastard love child."

Eric Schaefer
Eric Schaefer

Isn't "Grilling Halloumi" the name of a band?

Susie Timm
Susie Timm

yes, yes you do. You can buy it at Whole Foods.

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