Herma’s News – Summer Recipes using NEW Gourmet Inspiration’s Rubs and Sauces

Summer afternoon, summer afternoon; to me those have always been the two most beautiful words in the English language. – Henry James

Dear Customers,

We are excited to carry Gourmet Inspiration’s sauces and rubs, especially since they are so delicious used with the foods we like to enjoy this time of year. Below are just some recipes by Gourmet Inspirations using their products that are a gourmet inspiration to us.

Baked White Fish in Parchment with Lemon

photo and recipe by Gourmet Inspirations


1/4 cup unsalted butter, melted
3 cloves garlic, minced
1/2 cup Gourmet Inspirations Sweet & Spicy Lemon Sauce
Sprinkle of Gourmet Inspirations Kickn’ Chicken Rub (Good for fish too)
4 (6-oz) white fish fillets
2 tbsp chopped fresh parsley leaves
Lemon for garnish


1. Preheat oven to 425 degrees. Place parchment paper on a baking sheet or in a 9×13 baking dish.
2. In a small bowl, whisk together butter, garlic and Gourmet Inspirations Sweet & Spicy Lemon sauce; set aside.
3. Season fish with Gourmet Inspirations Kickn’ Chicken Rub, to taste, and place onto the prepared baking dish. Drizzle with butter and sauce mixture.
4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
5. Serve immediate, garnished with lemon, if desired.

Rustic Potato Salad

photo and recipe by Gourmet Inspirations


1 – 680g bag mixed baby potatoes, quartered.

4 eggs boiled, peeled, chopped

2 stalks celery, chopped fine

3 stalks green onion, chopped fine

½-¾ cup mayonnaise

½-¾ cup sour cream (depending how creamy you like it)

1 tbsp. Dijon mustard (more if you like it more tart)

1 tsp. Gourmet Inspirations land n’ Sea Rub


Boil potatoes for approx. 15 min or until slightly soft.

Mix all ingredients well.

Let stand for 2-4 hours or overnight allowing flavours to meld!

Garnish with “angle sliced” green onion when serving

Seared Scallops with Lemon and Dill

photo and recipe by Gourmet Inspirations


2 tbsp. Salted butter
2 tsp. Olive oil
8-10 scallops
1 tsp. Gourmet Inspirations Land n’ Sea Rub
Drizzle of Gourmet Inspirations Sweet & Spicy Lemon Glaze


Melt butter over medium heat. Add oil.

Sear scallops on each side for approx. 2 min. (You’ll see scallops turn from translucent to white. Then turn)

Season with Gourmet Inspirations Land n’ Sea Rub.

Drizzle with Gourmet Inspirations Sweet & Spicy Lemon Glaze.

Serve with fresh steamed asparagus and splash of lemon.

Pan-seared Asparagus with Sweet & Spicy Lemon sauce & Fresh Parmesan


1/4 cup butter
2 tbsp olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced
1 lb fresh asparagus spears, trimmed
1/2 bottle Gourmet Inspirations Sweet & Spicy Lemon sauce
Thinly shaved fresh parmesan


Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking. Lightly coat asparagus with Gourmet Inspirations Sweet & Spicy Lemon sauce and garnish with shaved bits of fresh parmesan.

Grilled Steak with Creamy Peppercorn Whisky Sauce

photo and recipe by Gourmet Inspirations


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!

Gourmet Inspirations Grilled Peaches

photo and recipe by Gourmet Inspirations


Fresh peaches, split and pitted

Melted butter (or oil)

Salted Caramel Whisky Dessert Sauce

Vanilla ice cream (optional?!)


1. Heat grill to high.

2. Brush peaches with butter.

3. place peaches on grill, cut side down.

4. Cook for 4 min or so.

5. Remove from grill, plate and drizzle liberally with salted caramel whisky!

6. Serve with ice cream.

Bon Appetit!

We wish you well as you enjoy these beautiful days of summer.


Meredith Ender

Communications Coordinator

Herma’s Fine Foods & Gifts