Gourmet Inspirations Recipes

Canadian Maple Bourbon BBQ Sauce

Popular ways to use…

1. Glaze grilled ribs
2. Brush on burgers
3. Brush on grilled chicken

Appetizer Meatballs

2 lbs lean ground beef
2 eggs, lightly beaten
1 cup shredded mozzarella
½ c dry breadcrumbs
¼ c finely chopped onions
2 T grated parmesan
1 T ketchup
2 t Worcestershire
1 t Italian seasoning
1 t dried basil
1 t salt
¼ t pepper
Gourmet Inspirations Canadian Maple Bourbon BBQ sauce
In a bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 10-15 minutes; drain. Place meatballs in a baking dish and pour Canadian Maple Bourbon BBQ sauce on top. Cover and bake for 30 minutes. Pierce each meatball with a toothpick and arrange on a platter to put the finishing touches on a yummy appetizer dish!

Creamy Peppercorn Whiskey Steak Sauce

Popular ways to use…

1. Heat and drizzle on grilled steak with fried onions and mushrooms
2. Drizzle on roasted vegetables after cooking
3. Add to mashed sweet potato topped with candied pecans

Grilled Kickn’ Chicken



2 servings

2 chicken breasts

2 tsp. Gourmet Inspirations Kickn’ Chicken Rub

Drizzle of olive oil

Drizzle of Gourmet Inspirations Canadian Maple Bourbon BBQ Sauce


Heat Grill on high till it reaches 400F.

Turn down to medium.

Sprinkle Gourmet Inspirations Kickn’ Chicken Rub over chicken.

Drizzle with oil.

Grill on each side for approximately 10-15 min or until internal temperature reaches 170F.

Drizzle with Gourmet Inspirations Canadian Maple Bourbon BBQ Sauce.

Serve with baked potato (and the trimmings!), and an arugula/tomato/feta salad.

Grilled Steak with Creamy Peppercorn Whisky Sauce


4 boneless rib-eye or New York strip steaks (about 12 oz. each)
2 tbsp canola oil or extra virgin olive oil
Gourmet Inspirations Smoke & Spice Rub – to taste
Drizzle of Gourmet Inspirations Canadian Maple Bourbon BBQ Sauce
1 bottle Gourmet Inspirations Creamy Peppercorn Whisky Sauce


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 Gourmet Inspirations Smoke & Spice Rub. 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). Brush with Canadian Maple Bourbon BBQ sauce right after flipping them.
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. Top with fried Onions and mushrooms!
6. Serve with a side of baked potato and broccoli!

Savoury Stuffed French Toast with Creamy Peppercorn Drizzle



  • 4 slices sandwich bread
  • 2-4 slices deli ham
  • 4 slices Swiss cheese (or any cheese desired)
  • 2 eggs
  • 1/2 cup milk
  • salt and pepper
  • 1 tbsp. oil


  • Place a slice of cheese, then a slice or 2 of ham and then another slice of cheese on a slice of bread. Top with another slice of bread.
  • Whisk together milk, eggs and a bit of salt and pepper.
  • Dip sandwich in milk mixture.
  • Fry on medium heat with 1 tbsp oil until golden brown on both sides.
  • Drizzle on plate with creamy peppercorn sauce and enjoy with a side of fresh tomatoes and roasted potatoes.

Brussel Sprouts with Creamy Peppercorn Whisky sauce & Bacon Bits


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


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.

Salted Caramel Whisky sauce


Popular ways to use…
1.Drizzle on cheesecake
2.Drizzle on ice cream
3. Elevate your brunch and pour over french toast, waffles and crepes

Land n’ Sea Rub

Perfect rub for seasoning fish & seafood. Sprinkle on fresh baked potato, eggs, grilled or roasted veggies or potatoes, or mix in softened unsalted butter to make a delicious compound butter or spread.

Smoke & Spice Rub

Great rubbed on your grilled smoked meats including steak, turkey, salmon, pork or chicken. Also decadent sprinkled on roasted vegetables.

photos and recipes by Gourmet Inspirations

Prairie Berry Dessert Crepes


2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
Additional butter for cooking
Prairie Berry Dessert sauce
Lightly sweetened whipped cream


  1. In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
  2. Warm crepe pan on medium-high heat and grease with a small amount of butter. Pour ¼ to ⅓ cup of batter into pan. When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil. Repeat process until all batter is used.
  3. Serve crepes with lightly sweetened whipped cream and Gourmet Inspirations Prairie Berry Dessert sauce.