Dining PIX: Ammos

David Ogren, executive chef of Ammos, joined us this morning to wrap up August's Dining PIX. He showed us how to make Cast Iron "Grilled" Halloumi with Wild Baby Arugula, Culatello, Pear, Ciabatta and Lemon.

Ammos is located near Grand Central at 52 Vanderbilt Avenue, New York, NY 10017. For more on the Greek cuisine restaurant log onto www.ammosnewyork.com or call (212) 922-9999.

Don't miss out on CW11's exclusive Dining PIX deal! Diners will receive two $50 gift certificates for the price of one! Supplies are limited. For more information on this and on all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

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RECIPES AND VIDEO AFTER THE JUMP...

Cast Iron "Grilled" Halloumi with Wild Baby Arugula, Culatello, Pear, Ciabatta and Lemon

Ingredients:
1 large handful of baby arugula
3 1/8 inch slabs of high quality Halloumi cheese, about 1/5 of a pound
¼ of a ripe pear, preferably red
1 Small handful Ciabatta Croutons
Greek Extra Virgin Olive Oil
Creamy Lemon Vinaigrette
1 thin slice of Cured Ham (Prosciutto, Culatello, Jambon Serrano), buy pre-sliced or have your butcher slice it for you

Directions:
1. Prepare the creamy lemon vinaigrette and Ciabatta croutons ahead of time, up to three days in advance.
2. Using a shape knife cut three equal slabs of cheese and reserve for later. Rinse the knife and slice the pear and thinly as possible.
3. Place the cast iron skillet on medium to high heat for several minutes, coat the bottom of the pan with olive oil enough to come half way up the sides of the cheese when placed into the pan.
4. When small wisps of smoke begin to come from the oil, turn off the heat and gently place the cheese into the pan, be careful not to splash hot oil, (do not leave the oil unattended it will eventually catch fire if forgotten about).
5. Cook the cheese for 2 minutes, then using the metal spatula flip the cheese over, again taking care not to splash the hot oil. The cheese should be golden brown, cook another 2 minutes.
6. While the cheese is cooking, place the cured ham flat on the serving plate.
7. Using the metal spatula remove the Halloumi from the hot pan and place it directly onto the cured ham. Sprinkle the baby arugula over the warm cheese, then drizzle a very small amount of Extra Virgin Olive oil and creamy lemon vinaigrette over the arugula.
8. Repeat with the Ciabatta Croutons and sliced Pear.

Creamy Lemon Vinaigrette
Ingredients
1 oz lemon juice
3oz Greek Extra Virgin olive oil
3 shakes Tabasco Sauce
1 teaspoon honey
3 teaspoons Dijon Mustard
1 pinch each. Dry oregano, white pepper, kosher salt

Directions
1. In a blender mix one ounce of freshly squeezed lemon juice with three ounces of Greek Extra Virgin Olive Oil and Dijon Mustard. Add three shakes of Tabasco Sauce and one teaspoon of high quality honey (there is a difference).
2. Turn blender on medium speed and season with a small pinch of white pepper, kosher salt and dried oregano.
3. Blend for one minute, pour into a squeeze bottle and refrigerate for use.

Ciabatta Croutons
Ammos buys freshly baked Italian Ciabatta thinly sliced from Tom Cat Bakery in Long Island City, NY.

1. Cut the Ciabatta slices into square strips and then in to small squares. Ammos does not use the crust.
2. Toss the pieces of bread in Greek Extra Virgin olive oil, white pepper and salt.
3. Line a sheet pan with parchment paper and bake the croutons at 350 degrees for 10 minutes, turning frequently, and until golden brown. Cool.
4. Turn your broiler on high.

Presentation:
1. To clean the frisee, use your fingers to pick off the large green outer leaves and discard. Pick the inner more delicate yellow leaves into ice water and shake the sand free, dry on paper towel.
2. Toast the Filberts in the oven or on the stove, in the oven at 350 degrees for 10 minutes or on the stove at medium heat, moving continuously. Separately chop the nuts and cranberries and place in containers for service.
3. Cut the Block of feta into two ¼ inch slabs and smother with Olive Oil, on both sides.
4. On a sheet pan place the cheese under the broiler for roughly 10 minutes or until a golden brown crust develops.
5. Take the cheese out of the oven and let it cool slightly, so that it will retain its shape. Using a large spatula, take the warm cheese and place it in the middle of your plate, in a small bowl dress the frisee with lemon vinaigrette, salt and pepper.
6. Place the frisee on the cheese. Using your squeeze bottle make a ring of Creamy Lemon Vinaigrette around the cheese on the plate, then sprinkle the toasted nuts, cranberries and croutons on and around the cheese.
7. Enjoy!