The Seafood Brand you Have to Know includes All of Your Grilling Favorites

Mahi Mahi in a Red Wine Sauce

Fresh seafood is one of life’s pleasures, and flash frozen seafood delivered quickly to your doorstep can often be almost as good. One brand that we love is Vital Choice Wild Seafood.

Their premium sustainably-caught seafood tastes so fresh and delicious that it is hard to believe it wasn’t just caught. Not only does it taste fresh, it also looks and smells fresh. As many seafood lovers know, fish that smells fishy is often not in good condition. As far as looks, Vital Choice’s Mahi Mahi and salmon both look and feel firm — neither soggy and gray nor hard and dry — and have enticing colors that are a bit surreal.

Vital Choice GrillBox

Vital Choice has a combo package called the Limited Edition GrillBox. The GrillBox includes seasonal favorites and grilling planks — everything a seafood grill master would want — including:

  • Wild Alaskan Sockeye Salmon, boneless, skin-on
  • Sockeye Salmon Burgers, four 5-oz patties, gluten free
  • Wild Mahi Mahi, skinless, boneless
  • Wild Artisan Blue Shrimp from the Gulf of California
  • Alder Grilling planks

Salmon Fillet

The GrillBox portion sizes are perfect for long or short term storage and use. It’s not practical to want to make a serving for 1-2 people and have to thaw out an entire fish and just use half. The Vital Choice GrillBox sizes are therefore a good fit for various meals, plus don’t dominate available freezer shelf space. Fortunately, the GrillBox does come with several pieces from which to choose when it’s time for your next recipe.

Jerk Salmon and corn with cheese

Interestingly, among our reviewers the fan favorite was the Wild Mahi Mahi (dolphinfish), while the ruby red Wild Sockeye Salmon was a very close second. Once you start cooking with the Mahi Mahi, it’s clear that the sweeter but more neutrally flavored fish is much more versatile than the salmon, whose flavor is more robust and recognizable. The Mahi Mahi can be used in pasta, soups, bouillabaisse, or even in fish and chips and grilled or fried fish sandwiches. We tried the fishery raised Wild Sockeye Salmon with various marinades, jerks, and rubs, and were never disappointed.

Mahi Mahi with a batter crust

The one area for improvement with the GrillBox is possibly the addition of a larger package size of shrimp. The single packet included is great for 1-2 diners but not extendable to 3 or 4.

⇒ FIND THE GRILLBOX HERE

About Vital Choice:

Known for high quality, sustainable seafood delivered straight to your door, Vital Choice has thoughtfully curated our version of an ultimate grilling sampler with their launch of the Limited Edition GrillBox.

Vital Choice believes that healthy, delicious food shouldn’t harm the planet. Initially focused on wild Alaskan salmon, they’ve since expanded to provide customers with sustainable seafood from around the world. Today, Vital Choice is the trusted source for fast home delivery of the world’s finest wild Alaskan seafood, whole-food supplements, and organic fare. Vital Choice foods are the purest available, always sustainably harvested from healthy, well-managed wild fisheries and organic farms.

www.vitalchoice.com

Rufus Teague Barbecue Sauces are in a Different League

You always know that you have a special product in hand when you casually mention it at a party and someone yells that they love it so much. That has been our experience with Rufus Teague Barbecue Sauces.

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Two Great Recipes from the Grilled Cheese & Beer Cookbook

Grilled Cheese is near the top of the all time list of North America COMFORT FOODS. It is easy to make, quick, versatile, tasty, and inexpensive. A 7 year old could make one, as well as a money challenged college student, or a cutting edge gastropub chef.

The Grilled Cheese & Beer Cookbook arrives just in time for the renaissance of appreciation for the grilled cheese. The book has a passion for all things grilled cheese and beer, with easy-to-follow instructions that make it perfect for any skill level. It contains over 50 one-of-a-kind grilled cheese sandwich recipes, perfectly paired with craft beers designed to draw out the full flavor of each ingredient.

Some of the recipes in the cookbook include Bacon Me Crazy, Muenster Mash, Dragon Ball Cheese, Revenge of the Swiss, and Not Your Dad’s Fried Bologna.

Here are two two cheesy recipes straight from the cookbook.

Recipe #1: Johnny Apple Cheese

Ingredients:
2 slices whole grain bread
4 slices Adirondack cheddar cheese
1 granny smith apple
3 strips of bacon

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Place the cheddar on the bread so that all of the bread is covered. Thinly slice the granny smith apple and place it on one slice of bread so the cheese and bread are completely covered. Add bacon strips to the other slice of bread and cheese. Once the cheese is melted, put the sandwich together and tada! You are all set.

Beer Pairing: This one has a lot to work with for something so simple. A good European-style lager will do well to complement the sharpness of the cheddar and the smoky flavor from the bacon. Heineken and Grolsch would both do fine, but for those looking to accentuate the apple, why not try it with a cider? Although not beer, anyone trying this on a warm sunny day shouldn’t shy away from a nice Angry Orchard or Naked Flock to hit the notes a beer wouldn’t.

 

 

Recipe #2: Ménage à Cinq

Ingredients:
3 slices of sourdough bread
2 slices of cheddar cheese
1 slice mozzarella cheese
1 slice of Muenster cheese
1 slice pepper jack cheese
1 slice provolone cheese
1/4 avocado

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Cover all three slices with cheese (in no particular order). Once the cheese is melted, put avocado on two slices. Slap it together and enjoy!

Beer Pairing: This is our ode to one of our favorite show, The League. Except, instead of it being Andre’s swanky wine bar, it’s a delicious sandwich paired with a light refreshing lager—one with some punch behind it. Otter Creek’s Citra Mantra is a pretty good bet if you can find it. If not, the guys on the show always prefer Stella Artois or Bud Light. Old post office boxes are a pretty sweet idea for a bar, though. Right?

ABOUT THE AUTHORS

Kevin VanBlarcum is a brewer at Keegan Ales in Kingston, NY. After graduating from the University at Albany, he began pursuing a career in the brewing industry. Born and raised in the Catskill Mountains, Kevin currently resides in Pine Hill, New York. James Edward “Eddie” Davis has honed his skills as a chef from Brooklyn, NY to the Catskills. Eddie fell in love with the culinary arts and began to hone his skills at a local favorite, The Caboose.

 

GRILLED CHEESE & BEER
Written by Kevin VanBlarcum & James Edward Davis
978-1-57826-653-1, $16.95 paperback
978-1-57826-654-8, $12.99 eBook

Find it on Amazon here.

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

Gift Guide: 8 Tasty Treats for the Meat and Protein Lover

For some people, the most satisfying gift they can receive is a delicious slice of protein. They are true carnivores, and when you know this fact then you can try some of our gift picks to tantalize their appetites.

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Chef Calvo’s Spring Lamb Roast Recipe

If you are looking for food and tradition with “Maximum Flavor”, Miami’s Chef Adrianne Calvo shares her tasty recipe for Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries.

Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries

Serves: 2

Ingredients:

4 New Zealand Lamb Chops, frenched
1 teaspoon Montreal Steak Seasoning
1 teaspoon Brown Sugar
Canola Oil
¼ cup Gorgonzola cheese, crumbled
¼ cup Blueberries
1 teaspoon chives, minced

Directions:

steak seasoning and brown sugar in a small mixing bowl. On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break. Set aside. In a small pan, melt gorgonzola over medium heat. To serve, place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne

Top Tips for Safe Summer Grilling from Firedisc Grills Chef Ambassador

Tips for the Summer’s Grilling Season, from Firedisc Grills:

Spring has arrived and summer BBQ’s are kicking off throughout the country. Many of us have heard the horror stories about the risks of food borne illness when grilling.

Here are a few tips to keep friends and family safe when serving up summer BBQ meals in the coming months.

Food Safety:
Tip #1 – Raw Meat: Make sure to never leave raw anything out at room temperature for too long; the FDA recommends a 2-hour exposure limit.

Tip #2 – Meat Thermometer: We know you’re a grill pro but it doesn’t hurt to keep a meat thermometer on-hand just to be safe when you’re unsure or to satisfy Aunt Jane.

Tip #3 – Meat Plate: Make sure Grandpa or Uncle Bob do not accidentally serve any cooked food on the plate that once held raw meat or raw poultry.

Tip #4 – Clean Hands: If you’ve touched raw meat, keep some antibacterial handy wipes on-hand if you can’t make it to the sink to wash your hands before handling your cooking utensils, or anything else for that matter, to avoid food borne illness due to cross contamination.

Grill Safety:
Tip #1 – Cook outdoors: Never cook on your grill indoors! No matter what the weather is doing outside.

Tip #3 – Grill Perimeter: For kids safety at the party, set up a 3’ safe zone around your grill.

Tip #4 – Propane: Check your propane cylinder and hose for any leaks, especially if it has been hibernating all winter. A solution of water and soap can be used to show any leaks as bubbles will form.

Tips Compiled by Chef, Conor Moran:
Who better to think out of the box and craft a new benchmark of quality for the BBQ industry than renowned Chef, Conor Moran. Chef Conor’s culinary influences are as diverse as his family roots and choice of adopted home towns across the globe. Born and raised in Houston, TX with Irish and Italian family roots, Chef Conor has honed his culinary palate while living in the far reaches of Cairo, Egypt and Rio de Janeiro, Brazil. Moran, having worked in a multitude of restaurants from the young age of fifteen, has learned to create delicacies in just about any kitchen type, from Houston’s upscale Lomonte’s Italian restaurant to streamside using a Firedisc®. His experiences leveraging all levels of cooking apparatus set the stage for development of the Chef-Tested/Chef-Approved® protocol for FireDisc grills..

http://www.firediscgrills.com/executive-chefs/
http://www.firediscgrills.com