Flaming Saganaki
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
Dip a four-ounce piece of kasseri cheese in an egg beaten with a little milk and dredge it in flour. Fry the cheese in one tablespoon of olive oil in a cast-iron skillet over medium-high heat, turning it once, until it's golden and crusty, one to two minutes. Transfer the cheese to a small warmed casserole, douse it with two tablespoons of brandy, and light it with a match. Squeeze a lemon wedge over the cheese to put out the flames. And don't forget the "Opa!"
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