Recipe of the Week: Smoked Salmon Quesadillas with Spicy Mango Salsa

Smoked Salmon Quesadilla with a Spicy Mango Salsa

Quesadilla Preparation

• 8 ounces Alaska Smokehouse Pepper and Garlic Smoked Salmon, flaked (skin removed)
• 1/4 cup chopped green onions
• 1/4 cup chopped Kalamata olives, pits removed
• 2/3 cup grated Havarti cheese with dill
• 2/3 cup grated smoked Gouda cheese
• 2/3 cup grated Mozzarella cheese
• 2 tablespoons butter or margarine
• 4 flour tortillas
• 2 cups Mango Salsa (recipe follows)
• 1 cup sour cream
• 8 sprigs of dill (optional garnish)

In a small bowl combine flaked salmon, green onions and olives. In a medium bowl combine cheeses. Melt butter or margarine in frying pan. Place 1 tortilla in pan. Place 1/4 of the salmon mixture on 1/2 of the tortilla, top with 1/2 cup of cheese mixture. Fold tortilla in half, covering filling. Cook over medium heat for 3 minutes. Turn and cook 3 minutes longer, until tortilla is lightly browned and cheese is melted. Repeat with remaining tortillas. Cut each tortilla into 3 wedges.

Mango Salsa

• 1 fresh jalapeno pepper, remove stem and seeds
• 1/2 small red onion, peeled and cut in half
• 8 sprigs parsley
• 2 ripe but firm mangos, pit and peel removed
• 1 tablespoon chopped fresh ginger
• 1 lime
• Salt and pepper to taste

Puree jalapeno pepper in food processor. Stop the motor and scrape down sides. Add the onion and parsley leaves and pulse a few times. Add mango, ginger, and 1 teaspoon of grated lime rind and juice of the lime. Pulse just until the salsa is fully combined but still chunky. Season to taste with salt and pepper.
To assemble, place 3 tortilla wedges on each plate, and serve with salsa and a dollop of sour cream. Garnish with a sprig of dill.
4 servings.

Press Release: Fair Inspires New Confetti Gourmet Popcorn

PRESS RELEASE

FOR IMMEDIATE RELEASE

Contact:

 Glen German

Marketing Manager

World Wide Gourmet Foods, Inc.

gleng@alaskasmokehouse.com

800/422-0852

World Wide Gourmet Foods, Inc. Brings the Taste of the Fair Home

Catch the Confetti for a Luxurious Taste Sensation

Woodinville, WA (March 27, 2009) – Early Autumn 2008, as the blustery winds and rain started to pick up from the north and the days began to become shorter, World Wide Gourmet Foods, Inc. President and CEO Jack Praino wanted to capture the waning days of summer.  Six months later and World Wide Gourmet Foods, Inc. is pleased to introduce their new Confetti Gourmet Popcorn.  Confetti Gourmet Popcorn continues the tradition of The Famous Pacific Dessert Company’s brand under World Wide Gourmet Foods, Inc. of offering rich, decadent shelf-stable desserts.

“In today’s tough times, our goal was to produce a fantastic product which people would find fun, exciting and a tasty release to everyday life,” Jack Praino, CEO, stated.

As families have increasingly stayed at home to entertain and spend time together, the specialty food industry has shown to be recession-resistant with consumers spending more on eating at home.  Families are not just eating more at home, they are also spending more family time at home watching DVDs and playing board games.  With this trend, the industry has seen an increase in salty snack consumption.  Analysts estimate consumers to spend about $16 Billion in salty snacks this year, up 6% over the year prior due to the economy. (Fast Company, April 2009)

Confetti Gourmet Popcorn offers three exciting flavors: Dark Chocolate with Almonds, Milk Chocolate with Peanuts, and White Confection with Cranberries and Almonds.  Each flavor coats sweet caramel corn with liberal coatings of chocolate and scoops of complementing flavored nuts.  The Famous Pacific Dessert Company offers Confetti in 10 oz and a 4 oz gift size and offers four designs for each flavor.  The alternate designs include Everyday, Holiday, Valentines, and Polar Bear Munch, an Alaska Smokehouse® branded package.

About The Famous Pacific Dessert Company

The Famous Pacific Dessert Company has received rave reviews in print and media. Award-winning gourmet Hot Cocoa, a high quality line of shelf stable Decadence Tea Cookies, gourmet Popcorn and Baking Mixes, present the finest dessert product line available anywhere.  These delicious desserts are the result of a long testing process that ensures the recipes used produce only the highest quality gourmet treats that will be sure to please even the most discerning of palates.

About World Wide Gourmet Foods, Inc.

World Wide Gourmet Foods™, Inc. established in 1982, is a premier gourmet food manufacturer offering a superior variety of quality shelf stable foods.  We manufacture six high-end gourmet food product lines: Alaska Smokehouse®, The Famous Pacific Dessert Company®, Elizabethan Pantry®, Sleepless in Seattle Coffee®, Smokehouse Soups & Spices™, and Leila Bay Trading Company™.  Our products are sold worldwide through our own stores and catalog, department stores, specialty gourmet retailers, gift basket companies, catalog companies, supermarkets and through e-commerce.

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For more information, or to schedule an interview with Jack Praino, please call Glen German at 360/668-9404 or email Glen at gleng@alaskasmokehouse.com

Perk Your Mood with some…. Salt?

Salt comes in many shapes and colors

Years of growing up working in the humid, hot summer heat of the midwest you quickly realize that water and salt helps keep you from getting lightheaded.  In the military they even warn agaist “over-hydration” that lowers your electrolytes to dangerous levels.  Other than keeping your blood flowing and staying hydrated, salt has gained an infamous reputation of only being dangerous for you if injested in high quantities.

But, the question remained why do people injest salt in high quantities. Usually when people injest products that may not be especially good for them, it is because the product usually makes the person feel better.  Well, apparently salt does that as well according to researchers at the University of Iowa.  That is a good thing, right?

 Well, as with everything, it depends.  There are many different types of salt that are readily available to purchase.  Although the different salts have generally the same nutritional value, the typical table salt is usually stripped of it’s companion minerals, has added iodine (to prevent goiter), and usually is refined with an anti-caking agent and/or bleach.  Processed sea salts have natural iodine but usually are processed with an anti-caking agent and bleach.  All natural finishing salts and sea salts are pain-stakingly hand harvested and contain no anti-caking agents, refinement, or bleach. 

So which is better for you?  

Ordinary table salt has been stripped of it’s companion elements and contains additive. In studies table salts have been link to hypertension and other heart or blood illness. Table salt also gives many people the feeling of being bloating. 

Natural sea salt is a healthy replacement for ordinary table salt on the market; it contains about 80 mineral elements that the body needs. Sea salt has nutrients and minerals that help your body preserve the blood cells.

Overall, sea salts are better for you. If you haven’t tried it, switch salts for a week and you will see a difference. Visit www.leilabay.com to find your flavor of life.

Alaska Smokehouse Announces Support for Alzheimer’s Association

FOR IMMEDIATE RELEASE

­­­Contact: Glen German
Marketing Manager
World Wide Gourmet Foods, Inc 
Tel: (360) 668-9404
gleng@alaskasmokehouse.com
www.alaskasmokehouse.com

During the month of November smoked salmon manufacturer Alaska Smokehouse will donate a portion of purchases from http://www.alaskasmokehouse.com to the Seattle Chapter of the Alzheimer’s Association.

October 15, 2008 – Woodinville, WA – World Wide Gourmet Foods, Inc. is pleased to announce the donation of $1 for every smoked Salmon fillet and $5 for every gift basket purchased during the month of November through their website, www.alaskasmokehouse.com.  November is National Alzheimer’s Awareness Month.  The Alzheimer’s Association is working towards a world without Alzheimer’s disease through advancing research, providing and enhancing care and support for all affected and reducing the risk of dementia through the promotion of brain health.

“We are excited about the opportunity to work with the Seattle chapter of Alzheimer’s Association,” President and CEO Jack Praino stated, “I believe it is a company’s responsibility to give back to the community. Donating a portion of our profits to The Alzheimer’s Association is a great way to support our community.” Alzheimer’s Association Development Specialist Elise Ricci added, “The Alzheimer’s Association is honored that Alaska Smokehouse will be donating generously to our organization. Alzheimer’s is a terrible disease, and community involvement helps raise awareness and vital funds to support our mission of a world without Alzheimer’s.”

Alzheimer’s disease is a brain disorder named for German physician Alois Alzheimer, who first described it in 1906. Scientists have learned a great deal about Alzheimer’s disease in the century since Dr. Alzheimer first drew attention to it. Alzheimer’s Disease is a progressive and fatal disease which affects 5 million Americans currently living with the disease.  Alzheimer’s destroys brain cells, causing problems with memory, thinking and behavior severe enough to affect work, lifelong hobbies or social life. Alzheimer’s gets worse over time, and it is fatal. Today it is the sixth-leading cause of death in the United States. Alzheimer’s Disease is the most common form of dementia, a general term for the loss of memory and other intellectual abilities serious enough to interfere with daily life. ­­­­­Vascular dementia, another common type of dementia, is caused by reduced blood flow to parts of the brain.  Currently there is no cure for Alzheimer’s Disease; however, with the right services and support provided by the Alzheimer’s Association people who are living with dementia can lead much improved lives.

Fish has long been known as brain food.  Now, with the extensive studies of the Omega-3 fatty acids, it has been shown that the essential fatty acid can reduce plaque and tangles in the brain, reduce the risk of dementia and possibly stall Alzheimer’s disease. Omega-3 fatty acids are not a single nutrient, but a collection of several, including eicosapentaenic acid (EPA) and docosahexanoic acid (DHA).  Omega-3 fatty acids are considered an essential nutrient, and are not biologically manufactured by the body.  For this reason, you must obtain Omega-3 fatty acids from food.  Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other marine life such as algae and krill, certain plants, and nut oils.  Coldwater fish – especially salmon – have the greatest abundance of the Omega-3 fatty acids, and that is the reason experts say most of us are deficient in the nutrient.  Omega-3’s have also been shown to help combat other mental disorders, heart disease, Osteoporosis, certain cancers, arthritis, and help in the function of the lungs.

The natural link between preventative health and Alaska Smokehouse smoked salmon drives this opportunity to donate to the Alzheimer’s Association.  Smoked Salmon products and Gift Baskets can be purchased from www.alaskasmokehouse.com.

About The Alzheimer’s Association

The Alzheimer’s Association, the leading voluntary health organization in Alzheimer care, support and research, is dedicated to finding prevention methods, treatments and an eventual cure for Alzheimer’s.  The Association’s nationwide organization, founded in 1980 by a group of family caregivers, includes the national office in Chicago, the public policy office in Washington, D.C., and 300 local points of service across the country, including the Seattle chapter which was one of the original six Association offices.  The Association is working towards a world without Alzheimer’s disease through advancing research, providing and enhancing care and support for all affected and  reducing the risk of dementia through the promotion of brain health. Find out more information about Alzheimer’s Disease, volunteer, or donate at www.alz.org/alzwa.

 

About Alaska Smokehouse

 

Alaska Smokehouse Smoked Salmon features gourmet products which are produced in Alaska within an industry rich in scenery, history, and seafood.  Founded in 1981 after a successful fishing expedition to Alaska, the company carries naturally wild smoked salmon fillets, canned smoked salmon, jerky, spreads, and roe caviar.  Alaska Smokehouse is a brand of World Wide Gourmet Foods™, Inc. located in Woodinville, Washington.  World Wide Gourmet Foods brands also include The Famous Pacific Dessert Company®, Elizabethan Pantry®, Smokehouse Soups & Spices™, Leila Bay Trading Company™ and Sleepless in Seattle Coffee®. Find out more information, request a catalog, or order products at www.alaskasmokehouse.com or call toll free (800) 422-0852.

 

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Lessons in Food Photography

Want to figure out how to get those mouth watering, brightly colored, tasty culinary shots? 

Well, so did I.

I am not a professional photographer, but a marketing professional in the world of the small business where everyone is expected to wear multiple hats.  This time I was thrown the photographer hat, which the only pictures I have taken before were from a Point and Shoot from a typical tourist location outdoors.  So, I am definately not coming from a background of strength on this matter. (Well, I did take a couple photography classes years ago in high school).

Here are the tools that I had at my disposal for taking the pictures:

• Fujifilm S600fd camera
• 3′ Cubelite Cube
• 2 lighting stands
• Longstar 120V 60Hz 5000K 550mA lightbulb
• many plates, dishes, platters, etc.
• tablecloths (many colors)

My mission was to complete a photoshoot in one day.  I had at my disposal two people to help prep the food items and set them up to be photographed.  The photoshoot was for our retail catalog which was designed to be very clean, white, and classy.  Here are some lessons I learned:

1. Prepare your shot list before the photoshoot.  If you need to, draw a quick rough sketch of how everything will be laid out.  Make sure you complete your shot list before taking more interesting pictures.   Using a digital camera helps because if the shot doesn’t come out you can delete and retake. Once all the pictures are taken for the shot list, go in for some more interesting, detailed shots.
2. If setting up a scene, don’t worry if you have to deviate.  Although background scenes at depth and interest to your photos, make sure that the food is the main focus. You don’t want the background so interesting that it takes away from the photo.  This also goes for other food in the shot.  If it is so cluttered that the main focus of the shot is lost, take the food off.  It is better to have one food product than a cluttering of food in a buffet shot.
3. Color is just as important as detail.  This is the biggest hurdle I found while taking my photos.  Trying to get the best color out of the food (especially when many baked goods are lighter in color) while getting the detail of the products can be difficult.  I have always kept my light source low, and that helps.  If you keep a high light source, the shadows decrease, as does the detail visible to most camera lenses.  Keep the surface hue and saturation that the food is on opposite of the food.  For example, if I am taking a picture of our smoked salmon, I don’t want to use a darkly colored plate. This lets the food “pop” out of the picture.
   

   Salmon Spinach-Lasagna

4.  Correct lighting is important.  Treat the food you are photographing as a still life subject. Shadows are very important. Let me state that again, shadows are VERY important.  Many of my photos were made much better by a slight adjustment of the lights.  Whether I pushed the lights back to minimize the shadow length, brought the subject forward to give it a deeper shadow, or just slightly adjusted the height and the angle of the lights, each would dramatically change the photo.
5. Size doesn’t matter, but time does. Food doesn’t keep long before looking dried out.  Even if you “cheat” with the stylizing of the food by using products not normally found in the food.  For example, in our Stuffed Bell Pepper Recipe photo, the bell peppers are clearly starting to wilt.  Most people can make small color adjustments and are able to clear blemishes.  You don’t want to try and mess with serious blemishes in the food.  For most items, keep a small water spritzer availble to make the food look fresh when starting to dry out.  That helps for awhile.
   

   Wilting Stuffed Bell Peppers

6. Get Down with the food.  Most people who are starting out take food pictures at about a 60°, but in reality a 15° to 30° angle works much better to show detail. Don’t worry about getting all the plate in the shot, but focus in on your subject and try to get the most detail as possible. While a higher shot can work in some circumstances – in most cases you’ll get a more better shot by shooting from down close to plate level (or slightly above it).

   

   Mini-Cheesecakes - High Angle Mini-Cheesecakes - Low Angle

7. Learn to use Macros, Love to use Macros. Really focusing in upon just one part of the dish can be an effective way of highlighting the different elements of it.
   

   Salmon Quesadilla

Those are some big lessons learned the hard way.  I think they paid off though…

Visit our our photostream @ Flickr.com

Updated Retail Catalog Coming Soon!

Sorry I haven’t updated lately, I have been working on our new retail catalog. Our retail catalog will be made available soon for free and it will include products, gift baskets, recipes and more!

To sign up email World Wide Gourmet Foods Cutomer Service at: service@alaskasmokehouse.com

Summer Grilling Series: Grilling Fish

Grilling Fish – The Rules

The first rule of grilling fish is: Don’t overthing the grill.

The second rule of grilling fish is: share this with everyone. :c) Fish grills very easily.  The direct heat from the grill cooks the fish quickly while leaving in natural the moisture.

The third rule of grilling fish is: make sure the fish doesn’t stick to the cooking surface.

There are a couple ways to solve this problem whether you oil the cooking surface or but a light coat of butter on the fish, make sure the fish won’t stick to the surface.

That’s it, apart from that, there is nothing else to grilling fish other then trying to tell when it is done.  When the fish is done, the meat will flake easily with a fork and appear solid all the way through. If the fish is still shiny or glossy or looks partially clear, then it is not done.  WARNING:  Do Not EVER Serve Undercooked Fish.

To avoid undercooking or burning fish, always start out with a steak or fillet that is evenly cut. If one part is much thicker than another it will be hard getting the thick part cooked before the thin part dries out. If you have a fillet that is uneven consider cutting it in two. Put the thick half on first and when it’s about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning any.

Generally you buy fish either whole or in fillets or steaks. Fillets will give you the most trouble because they tend to fall apart a little easier. This takes us back to the two rules. With an oiled surface put the fish on the grill and leave it until you are ready to flip. Flip gently and leave it there until it is ready to leave the grill. With fillets you can tell it is ready to flip because the edges are flaky and opaque. Steaks and whole fish hold together better but take longer to grill. If you are grilling whole fish stuff it with something like lemon slices. This not only adds to the flavor but creates a space between the side to let the heat get in.

Also keep some fresh lemon juice and maybe some melted butter handy while you are grilling. You can brush this on while you grill to add flavor and keep the fish moist. But remember that butter will burn so be careful with it.

Grilling Fish – The Razzle Dazzle

Standard Fish Rub

• 1 Cup Paprika
• 1/4 Cup Onion Powder
• 1/8 Teaspoon Cayenne
• 1/2 Teaspoon White Pepper
• 2 Teaspoons Chili Powder
• 3 Tablespoons Brown Sugar
• 1/2 Cup Granulated Sugar
• 1 Teaspoon Curry Powder
• 1/2 Teaspoon Black Pepper
• 1/4 Cup Sea Salt

Alder Smoked Fish Rub

If you don’t have time to smoke a fish, here is a good recipe to give the fish a good traditional smoked taste.

1 T Alder Smoked Sea Salt per fillet

Or if you want to add more spices to the rub, add it into the standard fish rub instead of the 1/4 cup sea salt.

Fish Marinade

• 12 ozs dark soy sauce
• juice and zest of one lime
• 1 tablespoon of fresh ground ginger root
• 1 tablespoon garlic
• 1 tablespoon basil
• 1 tablespoon thyme
• 2 ozs tequila
• 1 tablespoon Mongolian fire oil (optional)
• crushed red peppers to taste (optional)

Combine all ingredients in a large container or leak proof bag. Add fish, preferably a white meat type fish such as Wahoo, Bass, Sailfin, etc.  Best if left to soak overnight, turning at least once to evenly coat fish.

Summer Grilling Series: Grilling and BBQ Marinades

 

BBQ Chicken Skewers

Marinade for barbecued chicken skewers

• 1 Tbs Extra Virgin Olive Oil (Toasted Sesame oil works great here, too)
• 1 c. sour cream
• 1 Tbsp Dijon mustard
• 1 ½ tsp lime juice
• Salt and pepper to taste
• 1 tsp Tarragon
• 3 lb. boneless skinless chicken breast or chicken tenders
• Bamboo Skewers – soaked in water or diluted lime juice for 1 hour
• 3 cloves minced garlic (about 1 ½ tsp)

Warm the olive oil in a pan - not to sizzling.  Add minced garlic and remove from heat.  Allow the garlic to infuse oil – about one minute.  Combine the olive oil and garlic with the next five ingredients in a large bowl.   If using chicken breast, cut it into strips and add to the bowl.  If using chicken tenders, add them as they are.  If the chicken was frozen, make sure it is completely thawed and drain off the liquid before adding to the sour cream mixture. Mix together well so chicken is completely coated.  Let the chicken marinate for about 1 hour, then skewer the strips lengthwise (about two strips per skewer).  Barbecue medium-high until cooked through.  For extra flavor and a creamier texture, brush with additional marinade halfway through cooking.

Steak Marinade

Steak Marinade

• 2 bay leaves
• 2 sprigs Rosemary
• 1 Tbsp toasted Sesame Oil
• 3 Tbsp olive oil
• 2 cloves minced garlic (about 1 tsp)
• 2 Tbsp balsamic vinegar
• Salt and Pepper to taste (Leila Bay Trading Company Smoked Salt is perfect here!)
• Uncooked bacon strips (thin cut)
• Small Steaks (this will coat about 2 lb)

 If the herbs are fresh, chop the bay leaves and Rosemary as fine as possible.  If dry, grind them with mortar and pestle.  Warm the oils in a pan (not to sizzling).  Add Bay Leaves and Rosemary and allow them to release their oils for about one minute on low heat.  Turn off the heat and add minced garlic. Allow the garlic to warm about 2 minutes, then add the vinegar, salt and pepper.  Coat the steaks completely with marinade.  Wrap steaks in bacon and secure with toothpicks.  For maximum flavor, allow them to sit in the refrigerator for about one hour.  Barbecue to preferred doneness. 

 

 

Summer Grilling Series: Choice Cuts

 

Get your summer grilling to go out on top. 

Technique: Selecting Your Meat

Medium Rare Steak

Selecting the right cut, or where the meat comes from on the animal, is the most important step when you are grilling, but why are these cuts so important?  We will discuss today’s topic in the Summer Grilling Series.

On average, Americans eat over 60 pounds of meat every year.  Besides protein, which is very important, red meat insures that we receive all of the vitamins and minerals our bodies need.  Selecting your cut isn’t hard to do, but you will be well rewarded when you taste the results.

It’s the Right Cut Baby, uh Huh

When selecting your meat, choose a reputable butcher, or if you are like me where there are no traditional butchers around, go to a well known grocery store.  Typically, you will see three different categories for the same cuts.  They are: enhanced, injected with additives to increase moisture and tenderness; natural, which go through

 

minimal processing; and organic, which describes how the animal was raised (access to a pasture, organic feed, etc.). Personally, because I grew up in Nebraska and have seen how cattle are raised, Natural cuts are good enough for me, but if you want to go with Organic that is fine too (you’ll normally pay more), but I would just stay away from the “Enhanced”. 

Recipe of the Week: Seafood Fettuccine

Living in the Seattle area, I can’t get enough fresh seafood. Just mintues away from Pike’s Place Market (you’ve probably seen them throw the fish there on TV), I am spoilled in the amount of frest seafood (and pretty cheap too) I can get.  If you are ever down at the market say “Hi!” to the guys at City Fish for me!

This is probably in top two or three of my favorite all time dishes.  It has a deep interesting flavor and is not difficult to prepare.

Seafood Fettuccine 

 

Seafood Fettuccine

Preparation time: 30-45 minutes.

Yield: 8 servings

Ingredients:

• 1 (16 ounce) package dry fettuccine noodles
• 1 1/2 tablespoons butter or margarine
• 1 cup chopped green onions
• 4 garlic cloves, peeled and minced
• 1 pound medium shrimp – peeled and deveined
• 1 pound sea scallops
• 2 cups half-and-half cream
• 1 cup freshly grated Parmesan cheese
• salt and pepper to taste
• cornstarch (optional – to thicken sauce)
• Diced tomatoes (optional)
• Diced mushrooms (optional)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low. Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat. Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, tomatoes and mushrooms if desired and serve.