GoKawiilThe New York Knicks aren't the only thing on fire this summer. Grills are wheeled out, uncovered and ready to heat up for outdoor barbecues and soirees. But beyond the expected fare like burgers, hot dogs, steaks and ribs, there are throngs of other, more surprising ingredients that deserve the open-flame treatment.
"Today, we understand much better that grilling is not just a technique for cooking meat. Fire has the ability to transform very different ingredients through smoke, caramelization, and light dehydration," says executive chef Fran Zafra of Don Carlos Marbella, who specializes in grilled Mediterranean cuisine. "That creates nuances that are difficult to achieve with other techniques: depth, toasted notes, contrast between exterior and interior, and a far more expressive sense of the product itself."
We reached out to over a dozen top chefs from around the world to ask about their favorite, unexpected foods to rake over the coals -- literally. These were the five that made the cut.
Fruit
Grilled peaches can be used in dessert and savory applications. mccun934/Getty Images
Fruits, particularly stone varieties, were unsurprisingly the most recommended ingredient by our pool of culinary experts. The heat caramelizes natural sugars, resulting in a delectably smoky-sweet crunch that can only be achieved over charcoal, wood, or a blaze.
Rishi Manoj Kumar, owner and culinary director of Chicago's Mirra and newly opened Mariela, is a fan of peaches and plums, as well as "sturdier" options like pineapple and watermelon.
"Cut the fruit into thick pieces, oil it lightly, and grill over medium-high heat for a few minutes per side until you get char marks and the flesh softens slightly," he advises. "Serve it sweet or savory, like with yogurt, chili, herbs, cheese, or a squeeze of citrus."
Chef David Vieira of Gandaia Club, the appropriately nicknamed "Decadent Restaurant" in Lisbon, takes full advantage of strawberries during their peak harvesting months of June and July. He suggests removing the stems, sprinkling with olive oil and flaked salt, and placing the heat-shaped morsels over embers (with pinecones for added smoke).
"You are looking for them to keep their shape. While some get smoky, others get grilled, giving different textures and flavors," he explains. "Serve them over some whipped cream, finish with lime zest and a splash of olive oil, and crack some black pepper on the top."
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