Spice Up Your Memorial Day BBQ

Jacquelyn Mittelhammer, co-owner of Westfield's Savory Spice Shop, said with Memorial Day weekend here, it's time to dust off the grill and enjoy the weather with some cooking outside.

"Here is one of our favorite grilling recipes to help inspire you to find a meal you'll be excited to serve your friends and family at your next summer celebration," she said.

Jamaican Jerk Burgers

Ingredients:

• 2 lbs. ground beef or turkey
• 1 Tbsp. orange juice
• 2 tsp. lime juice
• 2 Tbsp. Jamaican Jerk Seasoning
• 1 Tbsp. apple cider vinegar
• 1 tsp. soy sauce

Notes: To spice this recipe up, use more Jerk seasoning, or step it up to our Extra Hot Jamaican Jerk Seasoning. Directions: Mix all ingredients together in a large bowl. Form patties and grill. Serving Suggestions: Topped with our Grilled Pineapple & Avocado Dip, recipe below. 

Grilled Pineapple and Avocado Dip

Ingredients:

• 1 20oz can sliced pineapple
• 2 1/2 tsp. Lodo Red Adobo
• 2 1/2 tsp. pineapple juice
• 1 tsp. champagne citrus vinegar*
• 1 tsp. Hungarian sweet paprika
• 3 Tbsp. coconut milk*
• 3 Tbsp. red onion, finely diced
• 1/2 x avocado, finely diced

Notes:* Savory Spice Shop carries a coconut powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find champagne citrus vinegar, substitute with white wine vinegar and a splash of lemon juice.Directions:Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown.

Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about 3/4 cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado.

Serving Suggestions: As a chip dip or topping on Jamaican Jerk Burgers.