Food Recipes Appetizers Espetinhos de Queijo de Coalho (Grilled Brazilian Cheese with Hot Honey) 5.0 (1) 1 Review A drizzle of hot honey and lime juice punch up these grilled cheese skewers. By Junior Borges Junior Borges For more than 20 years, chef Junior Borges has pioneered an approach to Brazilian food in the United States that elevates the nation’s African history. Originally from Rio de Janeiro, Borges moved to New York in 1999, where he began working in restaurants. He attended the French Culinary Institute and worked at a number of fine dining restaurants before moving to Dallas in 2014, where he was the opening executive chef of that city’s outpost of Uchi. He most recently headed up the kitchen at Meridian, a fine-dining restaurant where the menu centered Borges’ personal approach to Brazilian food. In 2023, Borges founded his own hospitality group, Borges Hospitality. Food & Wine's Editorial Guidelines Published on June 4, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Total Time: 50 mins Servings: 4 to 6 Jump to recipe This recipe is inspired by Junior Borges’ childhood memories of Bahia beaches and the vendors who grilled queijo coalho over hot coals for a warm, oozy treat for beachgoers. Borges adds fresh oregano, a drizzle of hot honey, and lime juice to the grilled cheese for a fragrant, punchy finish. Notes from the Food & Wine Test Kitchen Find pre-skewered queijo coalho at Latin American grocery stores or online. You can also cut a larger block of the cheese into skewer-size pieces (1- x 4- or 5-inch pieces) and insert bamboo skewers yourself. Large blocks of queijo coalho are available at online. Make ahead Hot honey can be stored in an airtight container in refrigerator up to three weeks. You can drizzle it over leftovers like grilled chicken or pepperoni pizza. Cook Mode (Keep screen awake) Ingredients Hot Honey 8 fresh red Thai chiles, stemmed and cut in half lengthwise 2 garlic cloves, thinly sliced 4 teaspoons grated lemon zest (from 2 lemons) 2 1/2 teaspoons coriander seeds, toasted and lightly crushed 1 1/2 teaspoons black peppercorns, lightly crushed 1 1/4 teaspoons kosher salt 2/3 cup honey Beach Cheese Neutral oil, for greasing 1 (about 10-ounce) package pre-skewered queijo coalho (about 7 skewers) or Halloumi cheese 1 lime, halved Fresh oregano leaves, for garnish Directions Make the hot honey Stir together chiles, garlic, lemon zest, coriander, peppercorns, and salt in a small saucepan. Add honey, and cook over low, stirring often, until flavors meld and honey is infused, about 30 minutes. (Do not boil.) Pour honey through a fine wire-mesh strainer into a heatproof jar; discard solids. Set aside, and keep warm until ready to use. Make the beach cheese Heat a grill to medium-high (400°F to 450°F). Oil grates, and add skewered cheese. Grill, uncovered, turning occasionally, until golden marks form on all sides and cheese is warm but not fully melted, 6 to 7 minutes. (Alternatively, cook skewers on a lightly oiled large cast-iron griddle or skillet over medium-high, turning occasionally, until a golden crust forms on all sides and cheese is warm but not fully melted, 7 to 8 minutes.) Lightly brush skewers with hot honey, and transfer to a plate; brush again with 3 tablespoons honey. Squeeze lime halves over skewers to taste; garnish with oregano. Serve skewers immediately with additional hot honey. Rate It Print