Queso en Fuego

If you've never had saganaki in a Greek restaurant, you're missing out on some great evening entertainment. Slices of kasseri, kofalotiri, or even halloumi are grilled in a pan until slightly golden, then brought to the table sizzling. For the finishing touch, the server will splash some ouzo into the pan and light it into an enormous fireball, yelling "opa!!!" and watching the delighted/terrified looks on the guests' faces.

I'm going out on a limb here by saying, "Try this at home, kids!" It's fast, fun, dangerous and, best of all, delicious. I found a good substitute for the Greek cheeses: queso blanco. It's slightly crumbly, salty, and it doesn't melt much when fried. Bourbon makes a great finisher, and a little sprinkling of herbs will add a nice flavor.

Slices your cheese about 1/2" thick and fry it to golden brown in a pan over medium-high heat. Flip it over and continue browning the other side. Have about a shot of warmed liquor handy, and when the other side of the cheese is browned, add the liquor, shake it a little to catch the cooking flame, and opa!!!

Serve it with some bread or crackers and a cold beer.