Creamy Peppercorn Whisky

BBQ steak with Creamy Peppercorn Whisky Sauce

Ingredients:
 
4 boneless rib-eye or New York strip steaks (about 12 oz. each)
2 tbsp canola oil or extra virgin olive oil
Pink salt and freshly ground pepper
1 bottle Gourmet Inspirations Creamy Peppercorn Whisky Sauce
 
Directions:
1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
4. Pool a thin layer of Creamy Peppercorn Whisky sauce at the bottom of each dinner plate and place the steak on top. 
5. Serve with a side of baked potato wedges.

Brussel Sprouts with Creamy Peppercorn Whisky sauce & Bacon Bits

Ingredients:
 
4 strips thick cut bacon
2 tbsp butter
1 lb brussel sprouts, halved
1/2 lg onion, chopped
Pink Himalayan salt
1/2 bottle Gourmet Inspirations Creamy Peppercorn Whisky sauce
 
 
Directions:
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In the same pan with bacon fat, melt butter over high heat. Add onions and brussel sprouts and cook, stirring occasionally, until sprouts are golden brown, 8-10 minutes. Season with salt and drizzle with Gourmet Inspirations Creamy Peppercorn Whisky sauce, to taste, and toss bacon back into pan. Serve immediately.

Steak Tacos with Creamy Peppercorn Whisky Sauce

Ingredients:
 
1 lb skirt steak
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp sugar
Pink salt and freshly ground pepper
Eight 6-in. corn tortillas
1 tbsp canola oil
1 medium red onion, halved and cut into 1/4 in. thick slices
Gourmet Inspirations Creamy Peppercorn Whisky Sauce, sour cream, guacamole, salsa verde, pico de gallo, shredded Mexican-blend cheese and cilantro for serving
 
Directions:
1. Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3 inch thick pieces. Toss the steak in a medium bowl with chili powder, oregano, sugar, 3/4 tsp salt and a few grinds of pepper.
2. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishtowel and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
3. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don’t stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1-1/2 minutes more. Transfer the steak to a medium bowl.
4. Immediately add the onions to the skillet and stir until brown and slightly softened, about 1-1/2 minutes; transfer to the bowl with the steak and stir to combine.
5. Set up a taco bar with the steak and onions, wrapped tortillas, Gourmet Inspirations Creamy Peppercorn Whisky sauce, sour cream, guacamole, salsa verde, pico de gallo, cheese and cilantro. 

Three Potato Salad with Creamy Peppercorn

Ingredients:

3 medium russet potatoes, peeled and cut into bite-size pieces

3 medium red potatoes, cut into bite-size pieces

1 medium sweet potato, peeled and cut into bite-size pieces

1 medium white onion, chopped

¼ cup mayonnaise

½ cup Gourmet Inspirations Creamy Peppercorn Whisky sauce

Pink salt and freshly ground pepper, to taste

Directions:

  1. Cut all potatoes into bite size pieces. Place potatoes in a medium saucepan and fill with water to one inch above potatoes. Bring potatoes to a boil, reduce to simmer and cook until tender. Approximately 20-30 minutes. Once cooked, drain the water and place potatoes in fridge to cool.
  2. Chop onion.
  3. Combine mayonnaise and Creamy Peppercorn Whisky sauce.
  4. Toss potatoes, onions and Peppercorn mayo sauce in a large bowl.
  5. Add pink salt and freshly ground pepper to taste.

Tip: The longer this salad “marinates” with the onions and sauce, the tastier it gets! You might consider making this a day ahead of time to allow more flavours to emerge!

Creamy Peppercorn Grilled Zucchini

Ingredients:

1 small to medium zucchini

1-2 tbsp olive oil

Salt and pepper to taste

Gourmet Inspirations Creamy Peppercorn Whisky sauce

Directions:

  1. Set bbq grill to heat at high temperature.
  2. Slice zucchini into lengthwise strips (approx. ¼ “ thick). Brush both sides of zucchini strips with olive oil, sprinkle with salt and pepper.
  3. Place zucchini on the grill, turning the grill down to medium-high heat. Cook zucchini 4-5 minutes on each side.
  4. Remove zucchini from the grill and finish with lashes of Creamy Peppercorn Whisky sauce.

Portobello Mushroom Burger

Ingredients:

2 Portobello mushrooms (one per burger)

¼ c Balsamic vinegar

2 Tbsp Olive oil

1 tsp dried basil

1 tsp dried oregano

2 cloves garlic, minced

Toppings:

  • Provolone cheese
  • Tomatoes
  • Lettuce
  • Onion (grilled is excellent)
  • Gourmet Inspirations Creamy Peppercorn Whisky sauce

Hamburger buns

Directions:

  1. Cut the stems off the mushrooms; place in a shallow dish, smooth side down; sprinkle with salt and pepper.
  2. Mix vinegar, oil, basil, oregano and garlic; pour over mushrooms; let sit at room temperature for 10-15 minutes; flip mushrooms in marinade at least once.
  3. Preheat grill to medium-high; cook mushrooms on grill 5-8 minutes on each side, basting occasionally in marinade.
  4. During the last two minutes of cook time, top mushrooms with slices of provolone cheese and pools of Creamy Peppercorn Whisky sauce. Enjoy in a hamburger bun, dressed with all your favourite toppings!

Creamy Peppercorn Chicken Pot Pie

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 leek, thinly sliced
  • 8 oz mushrooms, cleaned and sliced
  • 2 stalks celery, finely diced
  • 1 clove garlic, minced
  • Gourmet Inspirations Creamy Peppercorn Whisky sauce
  • 1 1/2 cups shredded cooked chicken
  • 10 oz puff pastry
  • 1 egg (for egg wash)
  • 1 tablespoon parmesan cheese

Instructions:

  • Preheat oven to 400F degrees.
  • In a medium cast iron pan, heat butter and olive oil over medium heat. Add leek and cook 5 minutes. Add mushrooms and celery and cook 10 minutes more until soft and starting to brown. Add garlic and cook 1 minute.
  • Add Gourmet Inspirations Creamy Peppercorn Whisky sauce to heat.
  • Add shredded chicken.
  • Either transfer mixture to another pot or leave in cast iron and let cool. Top with puff pastry, crimping the edges around the pot. In a small bowl whip egg with a drop of water to form an egg wash. Use this to lightly brush the top of the pot pie. Sprinkle with parmesan cheese.
  • Cook in preheated oven for 25-30 minutes until puff pastry is puffy and golden on top. Remove from oven and let cool 10 minutes before cutting into!