by Jimmy Cocktail
24. August 2009 04:23
I am finally back from my family vacation in the Outer Banks. I had planned on posting this recipe while I was there, but you never know what you're going to get when working with other people's equipment and this was no exception. I was able to get the Jamaican Jerk Chicken .
recipe up but it was quite the challenge and I didn't get the photo posted until I got back. You see, the biggest challenge wasn't the cooking but the Internet posting. For whatever reason, I had about a two hour window early in the morning when the wireless was working fine, but the rest of the time it was hinkey, very hinkey. That's why you get this recipe now but believe me when I tell you that it was worth the wait.
If ever you want to impress someone like family, friends or most importantly, a date, this is the recipe to do it with. This dessert is truly fit for the gods. In fact, this is nothing new, I'm sure that the ancient Mesopotamians had this one figured out. However, it is so simple and so good that you may want to keep it a secret. You'll look like a genius and you won't spend hours in the kitchen prepping and cleaning up afterwards. It is best, with the Black Mission Figs, but I've done it with Brown Turkey Figs and as the photo shows, the green Calimyrnas Figs. All of them turn out exceptionally well. Also, don't be turned off by goat cheese if you've never tried it. It has a little stronger taste than the milder cow's milk cheeses, but there are plenty (such as a sharp cheddar) that have a stronger flavor than the goat's milk cheese. For this recipe I used the Chevrie Goat Cheese.
Grilled Figs with Goat Cheese and Honey
1 dozen figs
4 oz goat cheese
1 lemon cut into wedges
honey
extra virgin olive oil
Thread the figs onto skewers and spray lightly with extra virgin olive oil. Cut the goat cheese into 12 slices and place two slices on each plate. Grill the figs over direct high heat for four minutes turning once. Place two figs on each plate and drizzle with honey. Serve with a lemon wedge. Makes six servings.
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