Saganaki

One of my favorite dive bars serves this, and my girlfriends and I grind out on it every time we sit down there. It’s simple enough to make at home, but if your anything like me, it may be best to have a fire extinguisher handy.

Stuff you’ll need:

• 1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino roma)
• 1/2 cup of olive oil
• Shot glass of Bacardi 151, Sambuca, or another high-proof alcohol (needs to be at least 80 proof) 
•  2-3 lemons, quarteredPita bread, quartered into bite size triangles for serving

How to do it:

Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water. In a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Remove from heat and pour a shot of Bacardi 151 (I like brown rum) on top of the cheese while still hot. Immediately light the liquor on fire. While the fame burns of the excess alcohol (but leaves a delicious taste) squeeze the lemon over the cheese. Serve hot with pita triangles.