International Wine Club

West Coast Wine Club

Grape quality is like real estate: it is all about location, and the West Coast reigns supreme! Sample wines from world renowned regions of California such as Napa, Sonoma and Monterey. Then head north to Oregon's and Washington's Willamette Valley and Columbia Valley regions. We seek out boutique wineries and limited production wines for our members. Wines featured include but not limited to Cabernet Sauvignon, Merlot, Syrah, Pinot Noir and Cabernet Franc for Reds. Chardonnay, Pinot Gris, Sauvignon Blanc, and Riesling for Whites. This wine club makes the perfect gift for any wine lover. Order Online.

Membership Includes:
Choice of 2 Different Reds, 2 Different Whites or 1 Red and 1White
Monthly Newsletter detailing the wineries and wines featured.
Discount on wine reorders.
Gift Announcement

Previously featured wines:
Paraiso Vineyards, Monterey, 2001 Pinot Noir
Eugene Wine Cellars, Willamette, 2001 Syrah
Di Stefano, Walla Walla, 2001 Cabernet Franc
Barnett Vineyards, Napa, 2002 Chardonnay
Hanna Winery, Sonoma, 2002 Cabernet Sauvignon

See more, and read gourmet recipes at Pacific-Gourmet.com

California Wine Club Review

Cellar Premium Wine

This wine club is perfect for the wine novice or for anyone interested in discovering wines they normally do not have access to. Sample wines from classic regions such as Italy, France, and California as well as more recently discovered premium regions in Australia, New Zealand, Chile, Argentina and South Africa. Including well known varietals such as Merlot, Cabernet Sauvignon and Chardonnay, members will also get the opportunity to experience lesser known red varietals such as Tempranillo, Carmenere, Malbec, Pinot Nero, Shiraz, and other white varietals including Pinot Grigio, Semillon, Alvarinho and Torrontes. Don't be locked out of the world of wine! Here is your key. Order Online.

Choice of 2 Different Reds, or 1 Red and 1 White
Monthly Newsletter detailing the wineries and wines featured.
Discount on wine reorders.
Gift Announcement

Previously featured wines:
Villa Trasqua, Italy 2003 Solaris Red Blend
Painted Stone, Washington 2002 Reserve Syrah
Bodegas Fontana, Spain 2004 Tempranillo
Talomas, California 2000 Cabernet/Melot
Devils Lair, Australia 2002 White Blend

Order Online

LEMON DILL ALASKAN SALMON

LEMON DILL ALASKAN SALMON

4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
4 medium carrots, diagonally sliced
1 each zucchini and yellow squash, thinly sliced
1/4 cup margarine or butter, melted
1/4 cup fresh lemon juice
2 tsp. dried dill weed
1 tsp. lemon pepper


Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center on Alaska Salmon steak/fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange carrot slices around salmon. Top with squash slices. Combine remaining ingredients; spoon over salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 17 to 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill. Makes 4 servings.

TANANA VALLEY ALASKAN SALMON

TANANA VALLEY ALASKAN SALMON

1 lime
4 (6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
1 1/4 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. sea salt or 3/4 tsp. iodized salt
1/2 tsp. coarse ground black pepper
1/4 tsp. ground cinnamon
Cut lime in half and squeeze juice over Alaska Salmon fillets/steaks. Blend cumin, chili powder, salt, black pepper and cinnamon in a small bowl; sprinkle over salmon. Broil salmon about 4-5 inches from heat for 10 minutes or until salmon flakes easily when tested with a fork.
Makes 4 servings. 20-Minute meal!

ALASKAN SALMON WITH RAINBOW PEPPERS

ALASKAN SALMON WITH RAINBOW PEPPERS

The Reynolds Kitchens
4 sheets (12 x 12-inches each) Reynolds Wrap® heavy-duty aluminum foil
4 (6 to 8 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
2 red bell peppers, seeded and cut in strips
2 yellow bell peppers, seeded & cut in strips
2 green bell peppers, seeded & cut in strips
1/4 cup butter or margarine, softened
1-1/2 tsp. dried basil leaves
Center Alaska Salmon steaks/fillets on foil sheets. Arrange pepper strips in a rainbow pattern around each steak/fillet. Combine butter and basil/ spread over salmon. Shape foil sheet around fish to make a fish boat. Cook covered, 15 to 18 minutes on medium-hot grill or until fish flakes easily when tested with a fork. Makes 4 servings.

ORIENTAL ALASKA SALMON

ORIENTAL ALASKAN SALMON

4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
1 package (16 oz.) frozen stir fry vegetables with broccoli, carrots & water chestnuts
1/2 cup Oriental salad dressing
Preheat oven to 450°F or preheat grill to medium-high.
Center on Alaska Salmon steak/fillet on each sheet or Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with vegetables. Spoon salad dressing over salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 16 to 20 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill. Makes 4 servings.

FIRECRACKER GRILLED ALASKA SALMON

FIRECRACKER GRILLED WILD ALASKAN SALMON

4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
1/4 cup peanut oil
2 tbsp. soy sauce
2 tbsp. balsamic vinegar
2 tbsp. chopped green onions
1 1/2 tsp. brown sugar
1 clove garlic, minced
3/4 tsp. grated ginger
1/2 tsp. red chili flakes (or more to taste)
1/2 tsp. sesame oil
1/8 salt
Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Makes 4 servings.

CAJUN-STYLE ALASKA SALMON

CAJUN-STYLE WILD ALASKAN SALMON

1/3 cup butter
2 tbsp. Cajun Blackened seasoning mix
1 tbsp. minced garlic
1/2 cup vermouth
1/4 cup finely chopped pecans or walnuts
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
lemon wedges
Melt butter in large skillet over medium –high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3 minutes, stirring constantly. Add Alaska Salmon fillets or steaks. Cook for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Squeeze lemon over salmon and serve immediately. Makes 4 servings.

LEMON GARLIC ALASKA SALMON

LEMON GARLIC ALASKA SALMON
2 tbsp. butter*
2 tsp. minced garlic
1 tsp. lemon pepper
2 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
lemon wedges
Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon fillets or steaks on both sides with lemon pepper. Place fillets or steaks in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets or steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Makes 2 servings.
*If desired, olive oil may be substituted for butter.

BLACKENED ALASKA SALMON PO BOY SANDWICH

BLACKENED ALASKA SALMON PO BOY SANDWICH


4 Alaska salmon steaks or fillets (4-6 oz. each), boneless and skinless
4 6-inch French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage (mix of green and red, if possible)
8 slices tomato
4 tbsp. low fat mayonnaise
1/4 cup plus 1-2 tsp. prepared Cajun spice
oil
salt and pepper, to taste
Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 tsp. of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; hold aside. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes). Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tbsp. of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve. Makes 4 servings

POACHED ALASKA SALMON WITH SUN-DRIED TOMATO AND GINGER SAUCE

POACHED ALASKA SALMON WITH SUN-DRIED TOMATO AND GINGER SAUCE


4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk (2%)
2 tbsp. dry sherry
1 tsp. fresh ginger, grated
2 tsp. cornstarch
2 green onions, minced
salt and pepper, to taste
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet (in 1 layer); reduce heat to a simmer, cover tightly and cook 3 minutes. Turn the fillets/steaks over, cover, and cook until fish flakes easily when tested with a fork (approximately 4-6 minutes, depending on the thickness of the fish). Remove fillets/steaks from skillet and drain well. Place on a plate, cover, and hold in a warm place. Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup of water; slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adding salt and pepper as needed. Return salmon fillets/steaks to poaching liquid and heat through (about 2 minutes). Remove salmon from pan, placing on 4 warm serving plates. Top each fillet/steak with tomato ginger sauce, garnish with greeonion and serve. Makes 4 servings.

Wild Salmon Recipes & Salmon Health Benefits

Wild Salmon Recipes & Salmon Health Benefits

Pan Seared Salmon

Wild Alaskan Salmon Recipes & Alaska Seafood Recipes

Wild Alaskan Salmon Recipes & Alaska Seafood Recipes

Great salmon recipes here. Try the SalmonGram Classic Grill! I also like this website because of the wild salmon health information.