Korean BBQ Slider

Sliders are a popular "sharing appetizer" at restaurants. Our fruity Korean sauce makes them sing.

Ingredients:

• 1/3 cup (75 mL) PC Memories of Korean Barbecue Grilling & Glazing Sauce
• 6 PC Angus Beef Sliders
• 6 PC Thins Slider Buns
• 3 medium radishes, thinly sliced
• 3 green onions, thinly sliced

Directions:

1. Preheat barbecue to medium-high heat.

2. Set aside 2 tbsp (25 mL) of Memories sauce. Brush both sides of frozen slider patties with remaining Memories sauce; let stand for 5 to 10 minutes.

3. Place patties on greased grill. Cook for 2 to 3 minutes. Flip, brush with reserved Memories sauce and cook another 2 to 3 minutes. While patties cook, lightly toast buns on grill.

4. Top each bun bottom with a patty, then some radishes and green onions, dividing toppings evenly. Top with bun tops.

Makes six servings

Per serving: 200 calories, fat 10 g, sodium 480 mg, carbohydrate 18 g, fibre 2 g, protein 9 g

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Jamaican Jerk Slider

This spicy appetizer has a good kick, courtesy of jerk sauce. Plantain chips add a nice crunch.

Ingredients:

• 1/3 cup (75 mL) PC Memories of Montego Bay Fiery Jerk Sauce
• 6 PC Angus Beef Sliders NEW
• 6 PC Thins Slider Buns NEW
• 1 leaf lettuce, torn in 6 pieces
• 1/3 cup (75 mL) creamy coleslaw
• 1/3 cup (75 mL) plantain chips
• Preheat barbecue to medium-high heat.

Directions:

1. Set aside 2 tbsp (25 mL) of Memories sauce. Brush both sides of frozen slider patties with remaining Memories sauce; let stand for 5 to 10 minutes.

2. Place patties on greased grill. Cook for 2 to 3 minutes. Flip, brush with reserved Memories sauce and cook another 2 to 3 minutes. While patties cook, lightly toast buns on grill.

3. Top each bun bottom with piece of lettuce, a patty, some coleslaw and some plantain chips, dividing toppings evenly. Top with bun tops.

Makes 6 servings

Per serving: 220 calories, fat 12 g, sodium 780 mg, carbohydrate 18 g, fibre 2 g, protein 9 g

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Grilled Halloom and Kielbasa Summer Skewer

This fresh take on a barbecue skewer makes an easy summer dinner. Serve with a green salad.

Ingredients:

• 1 pkg. (250g) PC Halloom Cheese
• Half 300 g-pkg PC Kielbasa Sausage
• Half PC French Demi-Baguette
• 2 PC Long Sweet Peppers, stemmed and cored NEW
• 2 tbsp (25 mL) PC New World EVOO Extra-Virgin Olive Oil NEW
• 1 tbsp (15 mL) fresh lemon juice
• 2 tbsp (25 mL) chopped fresh Italian parsley

Directions:

1. Preheat barbecue to medium-high heat. Soak six long bamboo skewers in warm water for 20 minutes.

2. Cut halloom, kielbasa, baguette and peppers into 18 equal size cubes each. In bowl, toss all cubes with olive oil, lemon juice and parsley. Thread 12 cubes onto each skewer, repeating cheese-sausage-bread-pepper three times on each skewer.

3. Place skewers on greased grill. Cook with lid up for 6 minutes, turning them over half way, or until golden and grill-marked. If desired, serve with lemon wedges.

Makes 6 servings

Per serving: 270 calories, fat 18 g, sodium 830 mg, carbohydrate 14 g, fibre 2 g, protein 14 g

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Shrimp Pineapple Skewer

Ingredients:

12 PC Colossal Zipperback Shrimp 16-20 count, shells peeled off

12 1-inch (2.5 cm) chunks fresh pineapple

4 oz (125 g) PC Mild Chorizo, cut in 12 chunks 99144

1/2 cup (125 ml) PC Smoked Paprika Marinade NEW

Directions:

Preheat barbecue to medium-high heat. Soak four long bamboo skewers in warm water for 20 minutes.

Thread 9 pieces onto each skewer, repeating shrimp-pineapple-chorizo three times on each skewer. Set aside ¼ cup (50 mL) of the marinade; brush remaining marinade generously over skewers and let stand for 20 minutes.

Place skewers on greased grill. Cook for 8 minutes, turning half way. Place skewers on serving platter. Brush with reserved marinade and serve.

Makes 4 servings

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Grilled Chorizo and Mozzarella Pizza

Ingredients:

• 1 pkg PC Spanish Chorizo Semi Dry Cured Sausage – Mild
• 1 cup shredded PC Mozzarella Ball Full Fat
• 1 PC Thin Crust Pizza Crust
• 1/4 cup drained PC Sliced Roasted Red Peppers
• 1/4 cup torn PC Fresh Basil Leaves

Directions:

Preheat barbecue to medium-low heat. Thinly slice half of the chorizo coil to make 1 cup (250 mL) slices. Save remaining chorizo for another use.

Sprinkle cheese over pizza crust. Top with chorizo and red peppers. Place on grill; close lid. Cook 8 to 10 minutes or until bottom of crust is crisp and golden and cheese is melted.

Carefully remove from grill. Sprinkle with basil. Serve immediately.

Makes 4 servings

Per serving: 360 calories, fat 15 g, sodium 880 mg, carbohydrate 35 g, fibre 2 g, protein 20 g