B
arbecued foods recall our primal ancestors' discovery that
raw meat cooked over an open fire can be transformed into
succulent, edible morsels. While the popularity of steaks and
burgers endures, for customers who'd like something unique,
try international flavors such as vegetarian Middle Eastern black
bean burgers or South African lamb kebabs. Or even explore
alternative meats such as game birds.
Pictured here is the Mexican grilled poussins with tomato-
avocado pico de gallo. Find this recipe from Joanna Pruess
and two others—South African lamb sosaties or kebabs and
Middle Eastern vegetarian black bean burgers in pita pockets—
at specialtyfood.com/onlinehighlights.
PHOTOS:
MARK
FERRI;
FOOD
STYLING:
LESLIE
ORLANDINI;
PROPS
STYLING:
FRAN
MATALON-DEGNI
prepared food focus
SUMMER 2014 161
Grilling with
International Flair
@
FIND 3
FULL RECIPES
ONLINE
preparedFoods_BBQ.indd 161 6/2/14 2:10 PM