Culinary Adventures with Camilla

This week, Ellen of  Family Around the Table  and Christie of  A Kitchen Hoor's Adventures  have us sharing recipes for the grill. This is one of my favorite blogging weeks of the year! I love prepping food and handing it off to Jake to grill for me. Balsamic Three Bean Salad by Jolene's Recipe Journal Berry Ice Box Cake by Back To My Southern Roots Boozy Bourbon Cupcakes by Cookaholic Wife Caesar Cole Slaw by Palatable Pastime Grilled Brie by A Kitchen Hoor's Adventures Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese by Karen's Kitchen Stories Grilled Halloumi Over Hummus by Culinary Adventures with Camilla Grilled Steak with Guajillo Pepper Chimichurri by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Homemade Watermelon Lemonade by Daily Dish Recipes Lemon Dill Tortellini Salad by Cindy's Recipes and Writings London Broil Sandwiches by The Freshman Cook Parsley Chive Butter for Steaks by...

Tonight I made a delicious Lemon-Herb Compound Butter and used it atop Roasted Cod Filets . But, after we devoured all the fish, my boys were still hungry. So, I decided to use it on some pan-fried haloumi. It was a hit! Halloumi, or haloumi, cheese originated in Cyprus during the Medieval Byzantine period. Traditionally, haloumi was wrapped with mint leaves to preserve it; today it's often packaged with pieces of mint leaves on the cheese's surface. It's similar to mozzarella but it has a higher than normal melting point, so it's perfect for frying or grilling. Cypriots eat the cheese with watermelon during summer months. Ingredients bread, sliced haloumi, sliced olive oil Lemon-Herb Compound Butter Procedure In a medium skillet, heat a splash of olive oil. Lay slices of haloumi in the pan and cook for 30 to 45 seconds on each side, or until a golden-brown crust appears. Flip over and pan-fry on the other side. To serve, place a slice of griddl...

Back when we cooked Cypriot during our Cooking Around the World Adventure , I tried - and failed - to find halloumi cheese for grilling. But when I saw it at Trader Joe's this week, I picked it up. Halloumi originated in Cyprus, during the Medieval Byzantine period, and gained popularity throughout the Middle East region. The cheese is often used in cooking and can be fried or grilled until brown without melting, owing to its higher-than-normal melting point. Since Cypriots like eating halloumi with watermelon in the summer months, I decided to do the same...with some fresh tomatoes from Belle's garden. herbs and mixed greens watermelon slices tomato slices grilled or pan-fried halloumi dressing of your choice freshly ground sea salt freshly ground pepper