It's Barbecue Time

  • It's Barbecue Time
By Jim Feldman
It's Barbecue Time

August is here, vegetables and fruit are at their peak, and we’re outside enjoying the weather. Everyone is hungry but it is just too hot to do much in the kitchen. So fire up the barbecue and do it outdoors.

We have been enjoying experimenting with our wonderful ingredients to elevate our grilling above and beyond the norm and are excited by the results. All you need are some hot coals and a bit of imagination to make your next barbecue extraordinary. Have fun!



Saffron Marinated Persian Style Lamb Chops is one of my favorite dishes. Here is a simple method to make it. I use The Ingredient Finder’s wonderfully flavorful Spanish Saffron, which won’t break the bank.

Spice Master Lior is famous for his blends, originally made to order for great chefs to evoke places around the world and global flavors. Now you can travel the world from your own back yard barbecue, with these selections or any of his great flavors.

Our good friend Mario makes this great Prickly Pear Grilling Sauce. Prickly Pears grow wild in Sicily and around the Mediterranean but is seldom found here. Use this to coat meat before grilling or in place of other sauces when serving. And try the Fig Balsamic Glaze or Peach Balsamic Glaze to complement the fresh flavors of the season.

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