Steph’s Breakfast Peppers 

Servings:	8	Difficulty:	Easy to do
Prep Time:	0 to 15 minutes	Cooking Time:	30 to 45 minutes

 Description:

Delicious peppers stuffed with mushrooms, sun dried tomatoes and smoked brie cheese.

 

 Ingredients:

30 sweet miniature horn peppers, seeded and cut in half
1 small wheel of double cream brie
20 Cremini mushrooms
10 pieces sun dried tomato
Pinch of kosher salt and freshly cracked black pepper

 Directions:

 1.  Place wheel of brie in smoker and cold smoke for 20 minutes using maple wood.

2.  Remove from smoker and place in fridge.

3.  Place sun dried tomatoes in food processor and pulse until coarse, add washed mushrooms and continue to pulse until coarse.

4.  Divide mixture evenly among peppers, top with a wedge of smoked brie and place on indirect heat in grill and close lid.

5.  Bake until cheese is melted and peppers have softened, about 20 minutes.

6.  Remove and serve immediately.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s French Toast with Grand Marnier

Servings:	4	Difficulty:	Easy to do
Prep Time:	15 to 30 minutes	Cooking Time:	15 to 30 minutes

 Description:

Smoked berries tossed in Grand Marnier served on French toast and topped with smoked vanilla bean whipped cream. Served with whipped butter and maple syrup.

 

Ingredients:

1 loaf crusty Italian bread sliced into 1 1/2 slices
12 large eggs
3 Tbsp. fresh cold water
2 Tbsp. granulated sugar
1 whole vanilla bean
1 cup heavy whipping cream
4 cups assorted washed berries (bumble berry, strawberry, raspberry, blueberry etc)
4 oz. Grand Marnier
Sprigs of fresh mint for garnish

Directions:

1.  Place washed berries and vanilla bean in smoker and cold smoke for 5 minutes using maple wood.

2.  Remove berries from smoker and toss with Grand Marnier, set aside.

3.  Remove vanilla bean from smoker and cut lengthwise and remove seeds, place in stainless steel bowl with whipping cream and sugar and whip until soft peeks are produced. Place in fridge.

4.  Beat eggs and water in bowl. Dip bread in egg and place on pre-heated (medium) grill top griddle and cook until golden brown, turning once.

5.  Place on serving plate, top with Grand Marnier tossed berries and vanilla bean whipped cream and garnish with fresh mint.

6.  Serve with whipped butter and maple syrup.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Horseradish Cream

Servings:	1	Difficulty:	Easy
Prep Time:	0 to 5 Minutes	Cooking Time:	N/A

 Description:

Delicious addition to any meal!

 Ingredients:

1/2 cup creamed horseradish, 1 cup sour cream,
1/4 cup thinly sliced chives, 3 Tbsp. lemon Juice,
2 Tbsp. maple Syrup, 1 tsp. sesame oil,
Pinch of kosher salt, Freshly cracked black peppercorns

Directions:

Blend together all the ingredients and enjoy!

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph's Stuffed Baby White Zucchini

Servings:	3	Difficulty:	Requires attention
Prep Time:	15 to 30 Minutes	Cooking Time:	15 to 30 minutes

 Description:

A quick and easy favourite cooked all on the grill. Baby Zucchini's stuffed with grilled veggies and cheese, along with Steph’s Meditalian Dry Rub. It's sure to be a crowd pleaser.

 

 Ingredients:

6 baby white zucchini
1 1/2 cup assorted seasonal vegetables, like Portobello mushrooms, fresh corn, broccoli, sweet peppers, roma tomatoes etc…
2 Tbsp Steph’s Meditalian Dry Rub
2 Tbsp unsalted butter
2 Tbsp Parmasiano Reggiano

Directions:

1.  Lay zucchini on its side and cut small slice off bottom so it does not roll.

2.  On opposite side cut 1/3 off top to create the lid. Scoop out meat of zucchini, leaving sides and bottom intact, replace top on zucchini and set aside.

3.  Place assorted vegetables on grill and grill until golden brown, remove from grill and cut into medium dice.

4.  Place in mixing bowl; add butter, salt, pepper, dry rub and parmasiano reggiano.

5.  Fill each zucchini with mixture and replace top on zucchini.

6.  Place on medium low grill, close lid and grill bake until warmed through, about 10-15 minutes, serve immediately. 

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info