Mediterranean-ish Getting Rave Reviews!

New Mediterranean-ish launched in October.

Dizzy Pig launched its newest blend in October and it has quickly become a favorite among Dizzy Pig’s customer base, new and old.

The latest in the “ish” fusion line seasonings (along with Bombay Curry-ish and Fajita-ish), captures the expressive, evocative, exotic and enticing aromas and flavors of Greece and Italy and brings them, fresh-ground, to your next cooking adventure.

See what other foodies say about Mediterranean-ish:

Griffin’s Grub

I’ve got to hand it to Dizzy Pig, they’ve done it again. Another winner for sure. I don’t know what all is in this rub, but it was fantastic. Very herbaceous, definitely tones of rosemary and oregano. Just the right amount of salt for my tastes. Perfectly balanced and it does make you think of the Mediterranean.

I think this could be added to any Greek or Italian dish and really give it a boost of flavor. I’ve not attempted lamb yet on the blog, but upon taking the first bite or two, I know I am going to have to try this on lamb for sure.

Read entire entry here

Jason of Griffin’s Grub Food Blog

Mediterranean-ish on Lamb

We did a boneless leg a of lamb. Jessica has been doing a yogurt marinated lamb for Kebobs. We did this same technique. Normally we add some curry powder (we have switched to curryish!) to the yogurt and Salt and Pepper along with fresh garlic. This time we did the yogurt, salt, pepper, and fresh garlic and used the Mediteranish instead of the Curryish. This marinade was on the lamb for 3 hours then i coated the outside of the lamb with the Mediteranish before placing on a 500* egg. After searing the sides I closed the egg down for a dwell till the lamb reached 120* internal. I have to say we loved the rub! It has the herbal notes that I remember from Herbs de Provence!

Actually, Jess wants me to order two bottles worth because we will be cooking Leg of Lamb for our wedding November 2nd! We are going to try the rub on pork chops in the next two days. I want to see how the rub is just by itself. I knew I wanted to try it on lamb and we needed to test our yogurt recipe on a bigger piece of lamb.

I know that I like more Salt than most people, so me adding salt to a rub is normal. (I do not add to Raising the Steaks!) I am wondering if the garlic will be missed on the pork chops. Yet we will do nothing to the pork chops so we can get a true flavor of the rub.

I hope this review is helpful.

Ken Hess

Big hit on stuffed pork chops

Chris and Crew:
Had a great time with you guys at Eggfest, and thanks for the Mediterranean-ish. After getting home, I did a little bit of experimenting with it, on some New York Strips, and some Pork Chops, stuffed with mild pan sausage, and wrapped in Bacon.

Needless to say, it was a big hit with a few of my friends, but by far the Pork Chop’s were the hit!!!! Cooked via pan then oven, I got alot of compliments on the flavor of the Mediterranean-ish, and people tried to pin point the flavor.

I can’t wait to try it on some fish, and chicken, which is next in line! I will get back to you when I hear what they have to say about it!

Thanks again!!!

Daniel Salazar

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