Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/328566
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