Keep outdoor entertaining simple
Tom Filippou, the executive chef for President’s Choice, and the friendly face you’ve seen on CBC’s Live Right Now nutritional spots, thinks that keeping it simple, and planning ahead for outdoor entertaining, pays dividends for you and your guests.
“Some folks get over-motivated and try to do too much, which means they are too busy to mingle,” he says. “But if you choose the right menu for your barbeque, you can be become part of the party.”
Mini sliders and sausages are a good choice because they’re easy to handle, and allow for lots of variation. "I always serve them,” says Filippou. “You can have a bunch on one side of the grill while something else is going on the other, and if you have lots of garnishes, guests can experiment and have fun.” Caramelized onions, sauteed peppers and grilled mushrooms make terrific toppings, although I've been known to just plop on some PC tomato-basil bruschetta sauce when I'm feeling lazy.
Indeed, President’s Choice mini portions have been a big hit with shoppers this summer, including me. We went through a lot of the Angus Sliders and the Smokin’ Stampede Brisket Sliders. Also loved the Sweet Italian mini pork sausages. (Make sure to grill extras of these and use leftovers in pastas salads, sandwiches or frittatas.)
All have great flavour, and I love that they’re a manageable size, making it easy for kids and adults to juggle one in one hand, and a glass in the other. Pair them with the mini Ciabatta buns (which you’ll of course toast lightly).