STUDIO CITY (KCAL9) — Spice up your BBQ this summer!

French Chef and Caterer Eddy Rocq stopped by KCAL9 Tuesday to show viewers French twists on American backyard barbeques!

Here are a few ideas to energize your summer outdoor occasions:

Try substituting lamb rather than beef for the burger. Instead of a bun try ciabatta bread – it’s flat elongated, healthful and enjoyably rustic. Will hold a full handfull of food. If lamb is a bit pricey for your budget try swordfish, salmon or chicken. A dab of olive tapanade takes chicken, the ole stand by, up a notch.

Make tabbouleh days in advance. It lasts in the fridge for a while, and it’s affordable, healthy and modern and moves you away from cole slaw or potato salad.

With these ideas you can be this season’s  backyard “hostess with the mostist” for about $10 a head or less.

For desserts, use fresh seasonal fruit. A splash of rum perks it up.

For more information, visit Rocq’s website.


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