Recipes — appetizers

Matt Curmi

Cedar Planked Portobello Caprese with Zucchini

Cedar Planked Portobello Caprese with Zucchini

Serves – 4                           Total Time - 30 Minutes This recipe could make a great hand-held appetizer, vegetarian entrée or as part of a sandwich. Tip – Removing the black gills out of the mushroom before marinating can really help with the end presentation.  You can use a spoon to scrape them out. Ingredients 2 Cedar Grilling Planks 4 Portobello Mushrooms, stems and gills removed 4 Tbsp. Olive Oil 2 Tbsp. Balsamic Vinegar 4 ½ slices fresh Mozzarella 1 large Tomato 1 Zucchini, sliced Basil leaves Coarse Salt and...

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Matt Curmi

Maple Planked Stuffed Anaheim Peppers with Chimichurri Sauce

Maple Planked Stuffed Anaheim Peppers with Chimichurri Sauce

Serves – 4                    Total Time – 45 minutes This recipe is easy to make, delicious and looks fantastic. The chimichurri adds a fresh, bright element that really elevates the dish. Tip – De-seed the jalapeño for a milder sauce, or leave them in if you prefer some heat. Ingredients For the Peppers: Maple Grilling Planks 4 Anaheim Peppers 8 oz. Cotija Cheese, crumbled ¾ cup Panko Breadcrumbs 4 Tbsp. Green Onion, thinly sliced 2 Tbsp. Yellow Bell Pepper, finely diced 1 Lime, zested (save the juice for the sauce) 2 Tbsp....

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Casey Johnson

Maple-Plank Grilled Jalapeno Poppers

Maple-Plank Grilled Jalapeno Poppers

For this recipe we will be using prosciutto and cheese in poppers instead of the usual bacon. Prosciutto is much thinner and easier to manage than a thick-cut piece of bacon when wrapping around a price of cheese and stuffing it into a non-compliant jalapeno. Plus, you will have leftover prosciutto to use at will! The maple plank adds a sweet, subtle smoke to the poppers and provides a dramatic presentation method. This recipe is very simple. The most time consuming part is seeding the jalapenos. Ingredients: 15 Jalapeno peppers 1 3oz package of Prosciutto (We used La Quercia Prosciutto Americano) 1...

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