If you are looking for a gift that is innovative yet stylish, TasteTV has found some cool ideas for you. They include grooming accessories, luxury bags, fitness gear, new cameras, portable smartphone printers, tech treats, and of course great books.
TasteTV tested a recipe for Meyer Lemon Braised Chicken using Williams Sonoma Meyer Lemon Braising Sauce. We found that with a few creative tweaks and additions to give it that fresh California style, this recipe became a great 5-star meal.
Bristol Bay Sockeye Salmon
Fish is some of the most delicious and healthy food that we can eat, and it’s even better when it’s direct from the source and sustainably caught. That’s why Wild Alaskan Company’s new direct to consumer subscription service is just what the chef ordered. These fishmongers source and sell fish directly from the Northern waters to your doorstep on a monthly or several months basis.
The people of Wild Alaskan Company are passionate about bringing you a variety of cuts and fish types, and freeze them for shipment so that you can enjoy them immediately, or at a later date. There is no middleman, it’s just you and them. And of course the fish.
They’re kind of like your personal source for fish. Arron Kallenberg, the founder of Wild Alaskan, started the company in order improve our food system through healthy, convenient, sustainably sourced meals
We previewed a box of Wild Alaskan selections (they come in 12 or 24 pack box sizes), and were not disappointed. Of course, we did not eat it all at once. We took the opportunity to try a number of different seafood recipes to test the quality of the catch. Some of the recipes were from the TasteTV kitchens, others came directly from Wild Alaskan Company. Below for example are a few that they recommended and we love.
Wild Alaskan Company‘s membership subscription price is a great value, considering that it includes sourcing, selection, and shipment of the finest quality items directly to you. For example:
Wild Salmon Box
signature box featuring 6-ounce portions of wild salmon — such as sockeye and coho salmon
Wild Combo Box
assortment of portion sizes, cuts and species of wild salmon and wild white fish
Wild White Fish Box
assortment of portion sizes, cuts and species of wild white fish — such as halibut and cod
Interested? Try out a few Wild Alaskan recipes like we did, or visit them at Wildalaskancompany.com.
Bristol Bay Sockeye Salmon
Makes 4-6 Servings
Ingredients:
Moroccan Spice Mixture:
Directions:
Sockeye Salmon
Cut salmon into 1.5 inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.
Grilling Instructions
Prepare a charcoal or gas grill. Grill salmon over medium-high heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.
Baking Instructions
Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15 minutes.
Salmon is done when the flesh flakes easily with a fork and is uniform in color. If checking with an instant-read thermometer, it should reach 145 F at the thickest part.
Bristol Bay Sockeye Salmon
Ingredients
Wild Salmon:
Bowls:
Garnish:
Directions
Wild Salmon Poke: Add the cubed salmon to a medium-sized bowl. In a smaller bowl, mix together the sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.
Pour the mixture over the salmon and fold gently to evenly coat. Cover and chill poke for 15 minutes.
Bowls: scoop a portion of rice into a serving bowl. Top with poke, cucumbers and avocado. Repeat with remaining ingredients. Serve promptly with Sriracha sauce on the side and more sliced onions and sesame seeds for garnish, as desired.
Optional garnish: sprouts, limes, carrots and snap peas.
*Consuming raw or undercooked seafood and shellfish may increase your risk of foodborne illness. Therefore, we recommend only using cooked salmon in this recipe. For any raw or semi-raw preparations, be sure the salmon has been properly frozen previously.
@wildalaskancompany | wildalaskancompany.com
Some animals change color according to the temperature, and so does the Fissler SensoRed® Fry Pan. It gets darker to let you know it’s hot enough for cooking.
The Fissler SensoRed® Fry Pan is covered with dark freckles, and amazingly, when you heat up the pan you’ll know it is ready when the freckles disappear. Of course, some people might just ask, “Can’t I touch it to see if it’s hot?”, but the answer to that is obvious. NO!!!
Fortunately the German-engineers at Fissler have not only come up with a creative technology solution, but also a very usable 18/10 stainless steel pan that is both durable and has a non-stick surface.
They also say that the base of the pan is a key part of its effectiveness, “The bottom of the SensoRed pan guarantees perfect heat absorption, distribution, and storage and is very energy-efficient.”
Not just a recipe starter, the Fissler SensoRed is a great conversation starter.
Vegan wines taste as good as regular wines, that’s our proclamation! If you don’t believe us, then try Château Les Maubats 2015 Bordeaux Superior Rouge.
This wine is bright and refreshing, and fully meets our expectations of a pleasantly drinkable French vintage. The fact that it is vegan is an afterthought, at least from a palate perspective. What does surprise us more than anything is that it is French, because the style is so New World in presentation, almost Californian or Australian.
The winemaker describes Château Les Maubats 2015 Bordeaux Superior Rouge as “Deep ruby core with aromas of red cherries, raspberries, thyme, and earthy notes. Full-bodied on the palate with integrated oak flavors, ripe red fruit, coffee, a hint of tobacco, and a touch of licorice”
Definitely a great drinking or gift wine, and guaranteed to be a conversation starter… or deal closer.
We are often asked, “Wait, aren’t all wines vegan?” No, mon frere! They are not , just like honey is not vegan, nor is butter, because they both came from animals.
Wine may be made of grapes, but it has to be cleared up and filtered to make it drinkable, otherwise there are a number of unpleasant floating things you might swallow. An agent added to the wine can absorb this debris and when removed, leaves most of the wine a tasty and clear liquid.
As Vegan Wines describes, “traditional wine fining and filtering may involve many animal products, such as isinglass (from fish bladders), gelatin (from animal hooves and sinews), chitosan (from crustaceans), albumin (from eggs), and casein (from milk).” Vegan wines use non-animal derived methods to clarify the wine, including no slaughterhouse byproducts such as animal blood, bone, feathers, or fish waste are used to enrich and fertilize soil.
Vegan Wines is expanding its offerings and wine club, especially for lovers of reds and lower-priced wines. It’s also the the U.S.’s first all-vegan wine club
Vegan Wines began in 2018 to make buying vegan wines easier, to give boutique vineyards and wineries more exposure, and to raise awareness about the exploitation of animals in winemaking methods. Founded by Frances Gonzalez, a long-time vegan and wine enthusiast, with an assist from in-house sommelier Sunny Gandara, DWS, CWE, Vegan Wines offers unique wines that are animal-friendly ‘from the vine to the glass.’ Vegan Wines visits wineries across the U.S. and the world, touring vineyards and winemaking facilities, talking with owners and winemakers, and of course, tasting wines, to uncover rare and small-scale wines that are guaranteed vegan. Vegan Wines also offers the first online vegan wine club in the U.S., with hand-selected wines, special discounts, recipes, events, and more. For more information visit http://veganwines.com.
Château Les Maubats 2015 Bordeaux Superior Rouge retails for around $30, find it here.
When it comes to your home or kitchen, upscaling to luxury can often be found in a few, very well-selected items. TasteTV has scoured the world for some choices that we think will help you level up your environment for living, for cooking, and for relaxing.