Gypsy Hill herbal rubs and dip mixes are a wonderful addition to any cook's pantry - whether you spend lots or little time in the kitchen. They save time and energy - and obviate the need to keep seldom used herbs and spices on your own shelf - watching from afar their slow demise.
I brought home a packet of the Cajun spice mix for fish last Thursday and we first used it Friday night on grilled salmon - which was great - highly flavored but not smothered by the spice rub - and nice and crispy on the flesh side which is just the way I like it!
On Saturday I cooked dried chick peas for hummus - and just for "kicks" I added a bit of the rest of the package to the beans - which gave the Roasted Red Pepper Hummus a new complexity.
Then on Sunday I had a little left and added it to my own dry rub of garlic smashed with salt in my mortar, chili powder and cumin for the St. Louis ribs from Whole Foods and it came through for me again - adding a little something more to the mix.
Obviously these mixes have uses beyond their advertised labels - use your imagination and you will see and taste what I mean.
Check our recipe section for the Hummus recipe.
I brought home a packet of the Cajun spice mix for fish last Thursday and we first used it Friday night on grilled salmon - which was great - highly flavored but not smothered by the spice rub - and nice and crispy on the flesh side which is just the way I like it!
On Saturday I cooked dried chick peas for hummus - and just for "kicks" I added a bit of the rest of the package to the beans - which gave the Roasted Red Pepper Hummus a new complexity.
Then on Sunday I had a little left and added it to my own dry rub of garlic smashed with salt in my mortar, chili powder and cumin for the St. Louis ribs from Whole Foods and it came through for me again - adding a little something more to the mix.
Obviously these mixes have uses beyond their advertised labels - use your imagination and you will see and taste what I mean.
Check our recipe section for the Hummus recipe.
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