Who says the big holiday feast has to be an indoor or at-home affair? Take your adventurous spirit and no-limits Benchmade cutlery into uncharted territory with Chef Chad White, creator of outdoor culinary experience Trail Feast. In this blog series at Beyond The Bench, Chef Chad shares some ideal recipes for foodies, outdoor enthusiasts, overlanders, and anyone who craves memorable over-the-fire feasts in the wilderness.
Fire-Roasted Broccolini w/ Tête de Moine Cheese
Ingredients:
● 1 bunch of broccolini, trimmed
● 3 tablespoons extra virgin olive oil, plus more for drizzling
● Juice of 1 lemon
● Salt, to taste
● Freshly ground black pepper, to taste
● 3 ounces Tête de Moine cheese, shaved or curled
● 1 teaspoon Urfa biber (Turkish chili pepper flakes)
Instructions:
Prepare the Fire
● Build a fire and allow it to burn down to hot embers for consistent heat. Ensure you have a fire-safe grill grate or hanging apparatus to suspend the broccolini over the flames. Alternatively, use a rotisserie or skewers if preferred.
Prepare the Broccolini
● Rinse the broccolini thoroughly and pat dry. Toss with 3 tablespoons of extra virgin olive oil, and season with salt and freshly ground black pepper.
Grilling Over the Fire
● Suspend the broccolini over the fire, ensuring it’s not too close to the flames but within reach of consistent heat.
● Turn occasionally, allowing the broccolini to char slightly and become tender-crisp. This process should take about 5–8 minutes, depending on heat intensity. Remove from heat when done.
Plating
● Transfer the grilled broccolini to a serving platter. Drizzle generously with lemon juice and extra virgin olive oil. Scatter the Tête de Moine cheese shavings over the warm broccolini so they soften slightly from the heat. Sprinkle with Urfa biber for a gentle kick of smokiness and spice.
Tips:
● For added charred flavor, you can grill lemon halves alongside the broccolini and squeeze the grilled lemon juice over the top.
● Adjust the amount of Urfa biber to your spice preference; it has a unique, slightly smoky and earthy flavor.
● Tête de Moine can be shaved into thin, delicate curls for a more elegant presentation. If unavailable, substitute with another semi-hard Swiss cheese like Gruyère or Raclette.
This dish balances the smoky char of fire-grilled broccolini with the creamy, nutty richness of Tête de Moine, bright citrus notes, and a touch of heat from Urfa biber—ideal for an elegant outdoor feast or special gathering. Enjoy!