I recently went to a PC Insiders’ Collection summer kick-off party in celebration of Canada’s 150th birthday. There are some great items just in time for summer and for BBQ season.

pc insiders collection #Canada150

Did you know that on the President’s Choice website there are a whole bunch of recipes you can use to create delicious meals? There are some great ones and they’re always curating the list for the season.

I wanted to share two easy recipes that I enjoyed at the party that I’m definitely going to be making for upcoming get togethers.

PC: President’s Choice

The first is their Radler Battered Fish with Mustard Dill Sauce. At the event, Chef Trevor Bird of Fable used freshly caught cod and using the PC’s Radler with Lemonade (non-alcoholic, if you were wondering) and this great breading that isn’t too thick. The tenderness of the fish and the crunch of the exterior with a hint of citrus was everything you’d ever want from breaded fish.

Radler-Battered Fish with Mustard Dill Sauce

Serves: 8

Prep time: 20 minutes

Ready in: 45 minutes


• Vegetable oil, for frying

• 1 cup (250 mL) all-purpose flour

• 1 cup (250 mL) cornstarch

• 1 tsp (5 mL) baking soda

• 1 can (355 mL) PC® De-Alcoholized Radler with Lemonade

• 900 g skinless haddock fillets, cut into 8 equal pieces and patted dry

• 1-½ tsp (7 mL) salt

• 3/4 tsp (4 mL) freshly ground black pepper


• 3/4 cup (175 mL) PC® Mayonnaise

• 1/4 cup (50 mL) finely chopped drained PC® Baby Dill Pickles with Garlic

• 1 tsp (5 mL) capers, drained, rinsed and finely chopped

• 1 tsp (5 mL) PC® Whole Grain Dijon Prepared Mustard

• 1 tsp (5 mL) PC® White Wine Vinegar

• 1 tsp (5 mL) finely chopped fresh dill


1. Add enough oil to large wide saucepan to come 1 inch (2.5 cm) up side; heat until deep-fryer thermometer reads 350°F (180°C) when inserted in oil.

2. Meanwhile, prepare sauce: Stir together mayonnaise, pickles, capers, mustard, vinegar and dill in small bowl. Cover and refrigerate until needed.

3. Whisk together flour, 3/4 cup cornstarch and baking soda in large bowl. Whisk in radler until smooth, lump-free batter forms; set aside. Season fish with 1 tsp salt and 1/2 tsp pepper; sprinkle with remaining 1/4 cup cornstarch, shaking off excess.

4. Dip 2 pieces fish in batter, letting excess drip back into bowl; carefully lower fish into oil. Cook, turning once, until golden and crispy, 3 to 4 minutes. Transfer to paper towel-lined baking sheet. Repeat with remaining fish and batter. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper. Serve with sauce.

Chef’s Tip: The temperature of the oil will drop over time, so give it a few minutes to come back up to 350°F (180°C) between batches of fish.

PC: President’s Choice

The last recipe I want to share is a sweet one, the Maple Pecan S’mores Dip. Super easy to make and perfect for camping or just a sweet treat, this will definitely be a popular one to bring to BBQs.

Maple Pecan S’mores Dip

Serves: 20

Prep time: 5 minutes

Cook time: 12 minutes

Ready in: 20 minutes


• 1 cup (250 mL) pecan pieces

• 1 tbsp (15 mL) PC® Salted Country Churned Butter, melted

• 1 pkg (270 g) PC® The Decadent Milk Chocolate Chips

• Half pkg (400 g pkg) PC® Maple Flavour Marshmallows (about 14)

• Graham crackers, pretzels or potato chips, for dipping


1. Preheat oven to 400°F (200°C). Stir together pecans and melted butter in 9-inch (23 cm) cast-iron skillet or pie plate. Bake, stirring once, until fragrant, about 5 minutes.

2. Sprinkle chocolate chips over pecan mixture. Bake until chocolate is softened, 2 to 3 minutes.

3. Arrange marshmallows in single layer over top of chocolates. Bake until marshmallows are puffed and golden, 5 to 7 minutes.

Chef’s Tip: You can easily make this dessert over the campfire – just use a heavy cast-iron skillet (not a pie plate). Set the skillet over the grates of your fire pit and melt the butter. Add pecans and cook, stirring occasionally, until fragrant. Add chocolate chips, top with marshmallows and cover loosely with greased foil. Cook until the marshmallows are puffed and golden and chocolate is melted.

For more information on PC’s Insider Collection and other recipes for the summer, check out their website here: http://www.presidentschoice.ca/