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Aren’t there also specific wines which fit certain uses better than all other types do? Indeed there are! For example, the one wine to sip while puffing a fragrant Havana cigar is red Port. If it had not been for the time-honored British custom of after-dinner Port for the gentlemen, while the ladies retired from the table, the Portuguese Port industry would not be what it is today.

While history fails to record the specific wine type with which ladies of Elizabethan times bathed their faces to improve their complexions, we do know that Anna Held’s legendary wine bath could only have been had in Champagne. Perhaps they washed with a fine Chardonnay or Pinot Blanc (http://www.wineaccess.com/wine/grape/Pinot%20Blanc/)?

And Lucien B. Johnson, the champion wine salesman of the years immediately preceding prohibition, always insisted that the wine with which to woo a lady is not Champagne. “Champagne only makes folks talkative,” Lucien used to say, “but Burgundy, warmed to the temperature of the room, makes people affectionate. Yes, Burgundy is the only love wine!”

You cannot marry off your daughter respectably these days without serving Champagne at the reception. It is usually suggested to the bride’s parents that they buy the least expensive kind, because the caterers always hide the labels with napkins, anyway. This also applies to ship launchings, where the Champagne is wasted.

At the Jewish holiday feasts the wine that flows must be Kosher I’Pesach, but fortunately the rabbis’ hechsher seals are placed on a complete variety of wine types, so that the celebrants do have a choice.

For the sick, the oftenest-prescribed wine seems to be Port, which is also the base for some of the proprietary medicines sold in drugstores, including some of the old-time favorite tonics. This type again gets the call in the pleasant custom of laying down a bottle of wine when a child is born, to age until his twenty-first birthday.

And completing the round of the clock, Port is also the favorite nightcap wine, because of its ability to induce a pleasant night’s sleep. But wait! How about morning wines? It would be a grave omission indeed to skip Champagne breakfasts and Sunday brunches. For the former, serve a choice of white and pink Champagnes. For the latter, although Rhine wines and Champagne are both popular, the dash of color that Rose adds is delightful.

And speaking of wine in the morning, there was once a famous connoisseur who always began the day by brushing his teeth with Viognier (http://www.wineaccess.com/wine/grape/Viognier/). Although it may seem to defeat the purpose of brushing your teeth by brushing them with white wine, to a wine lover, it is the perfect toothpaste and mouthwash.

Banish any fear that you might serve a wrong kind of wine—unless you happen to be completely taste blind. Do you need a chart to tell you not to serve candy with steak? Of course not! Likewise you need no detailed instructions to suggest one of the sweet wines with a sweet dessert. You certainly would not serve dry, tart Claret with your crepes suzette—not if you have ever tasted Claret, that is.

Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in fine wines and international cuisine. For an amazing varietal selection including Viognier and Pinot Blanc, please visit http://www.wineaccess.com/.

Want your dinner to be supremely festive? Then, instead of the still wines, offer a choice of Champagne and Sparkling Burgundy. An extra fillip, to backtrack a course or two, is to serve a special wine with the soup. This presents no problem: the wine that goes with any soup—so well, indeed, that the best canned soups already contain some—is Sherry.

When it comes to dessert, the choice is also easy, because most desserts are sweet, and so are dessert wines such as Port, Tokay, Muscatel, Cream Sherry, and the various berry wines. If you happen to encounter an especially delicious, extra-sweet Sauterne, you will enjoy that with dessert, too.

The members of my family like assorted cheeses at the end of a meal. We find that some of our guests enjoy a hearty dry red wine such as Cabernet Franc (http://www.wineaccess.com/wine/grape/Cabernet%20Franc/) as the accompaniment, while others prefer red Port. Moving on to the bridge table, which also gets exercise some afternoons, there are many wines to sip between bids.

Cool White Port, Cream Sherry, the sweet Concord and berry wines, and those flavored specialties already mentioned are all especially popular here. A mixture of Sauvignon Blanc (http://www.wineaccess.com/wine/grape/Sauvignon%20Blanc/) and lemon juice became the standard afternoon bridge drink in one California suburban community a few years back.

For guests who just drop in casually, afternoon or evening, the bridge-table beverages will also do. In hot, stuffy summer weather, however, serve them either chilled Rose or a Wine Cooler. The latter can be anything you feel like mixing, from the simple spritzer (white wine and seltzer) to wine lemonade (lemonade with red wine or Rose added), to the various wine punches that you usually can pick up at your beverage store.

In recent years many people have discovered that any wine can be mixed with any kind of sweet soda pop (especially the lemon-flavored ones) and served as a delicious light highball. Wine for the barbecue is easily chosen. Again it is Rose or any red dinner wine. If you prefer to serve white wine with those sizzling, charcoal-broiled chickens, bring out a tub of ice to keep the bottles well chilled in hot weather.

The amazing versatility of wine extends to cold winter nights also. A traditional warmer-upper in the ski country is hot mulled wine: sweetened red wine such as Grenache or Pinot Noir spiced with cloves and lemon peel, warmed and served with cinnamon sticks. Also available are hot buttered wine, Sherry Tom and Jerry, and others for this purpose.

How about quantity punches for parties? The best known, of course, is Champagne Punch. But here we must protest; there can be no excuse for wasting good Champagne in a mixture where this effervescent wine loses its identity and where bubbles can be gotten much more cheaply from sparkling water.

Use still wines to mix the punch; then add club soda, and finally a single bottle of Champagne for the use of its glamorous name. Punch recipes, with ingredients such as sherbets, frozen concentrates, canned juices, and fresh fruits, are available by the score.

Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in fine wine and international cuisines. Her favorite varietals are Grenache and Cabernet Franc. For a wide selection of delicious wines, please visit http://www.wineaccess.com/.

Mexican foods are based mostly in ancient traditions while Hispanic foods differ depending on the region or town. Hispanic cuisines are introduced by Spanish colonists but are greatly influenced by Europeans. Although each region has its own cuisine variations, some people tend to add a mixture of Hispanic Mexican food so as to provide a great tasting recipe.

Mexican cuisine is known for its varied and intense flavor, color and variety of spices. Authentic Hispanic food is indescribable because food is prepared in many ways, having certain preferences. Hispanics in each region utilizes food techniques and prepares the food in terms of sweetness, spiciness and bitterness.

Historically, when Spaniards first arrived in Mexico City, they found out that corn-based dishes, along with spices and herbs, are the main diet of the people there. The conquistadores incorporate their diet with pork, chicken, wine, fruits and spices, as well as other native foods in Mexico.

The result was simple but delicious in the north region. Specialties of seafood in the coastal region, sauces for central region and in Mexico City and lastly, in the south were all Maya-influenced creations.

Most of the Mexican foods today are based on the ancient traditions of the Aztecs and Maya. Foods became colorful because of the vegetable and meat varieties. Aside from this, exotic dishes known as “comida prehi” are made via the Aztec and Mayan style of cooking.

Below are some of the favorite cuisines of each region:

Northern Region (Nuevo Leon, Chihuahua, Tampico, Sonora, Baja California, Coahuila, Baja California Sur)

Cabrito al pastor – A baby goat is cooked over glowing coals in order to obtain crispiness. It is served with guacamole, salsa, roasted onions and tortilla chips.

Carne machaca – This type of food was developed by Tlazcaltecas which is a specialty of Nuevo Leon. It is a sun-dried beef prepared with garlic, tomato and chili. Another variation is the machaca con huevo, having tomatoes, onions and diced egg. Machaca can be shredded with lime juice as an appetizer.

El Baj?o Region (Aguascalientes, Quer?taro, Michoac?n, Guanajuato, San Luis Potos?, and Zacatecas)

Blanco de P?tzcuar – This is a tender white fish from Lake Patzcuaro. It is marinated, flour coated with egg and fried. It is often served with olive oil, also having minced garlic and a side salad.

Enchiladas de plaza – A Morella specialty of cheese enchiladas having chicken (poached and fried), potatoes, onions, chilies and carrots.

Mexico City and central region (Hidalgo, Toluca, Tlaxcala, Morelos)

Chiles en nogada – This is a largely mild poblano chilies recipe having ground meat, nuts, fruits and spices. It is covered with silky cream sauces, walnuts and cheese garnished with pomegranate seeds. The nation’s flag is being represented through its white, red and green colors.

Mole poblano - This is Mexico’s most famous dish having 35 ingredients being used in making its sauce. Ingredients include the following:

• Herbs

• Spices

• Chile

• Sesame seeds

• Chocolates

• And nuts

It is fried, toasted and combined into paste. Later on, it is cooked again in lard. Lastly, it is thinned with broth and made into a multilayered sauce.

Pacific Coast Region (Guerrero, Sinaloa, Jalisco, Nayarit, Colima, Oaxaca, Chiapas)

Birria – This is a regional barbacoa lamb made in Guadalajara. It is wrapped in aloe leaves, smoked, steamed and cooked in a fire pit. Then, it is simmered in broth with coriander and onion.

Camarones rellenos – This is Sinaloa’s stuffed shrimp and is wrapped in bacon strips. It is fried and covered with garlic, chili and sour cream.

Mole negro – Oaxaca’s black mole with chilhuacle negro chili.

Gulf Coast Region ( Tabasco, Veracruz)

Huachinango a la Veracruzana – This is a fresh red snapper that is marinated, boiled and bathed in tomato sauce, capers, onion, olives and spices.

Yucat?n Peninsula Region (Campeche, Yucat?n and Quintana Roo)

Cochinita pib?l – This is a baby pig that is marinated overnight and cooked for long hours inside a pit. It is wrapped in banana leaves having onions prior to having it baked or grilled.

Sopa de lima – This is a type of lime soup that is made with shredded chicken, turkey broth, chili, tomatoes, coriander and limes. Sizzling tortilla chips are also being added to complete the meal.

The regional background of Hispanic food has its own preferences of menu items. It was indeed turned as the most liked food by Americans and other countries nowadays. Mexican Hispanic foods is not just as simple as it is, food techniques and ingredients play a crucial role in making it known for its aromatic taste throughout the world.

For more information on Mexican Hispanic Cuisines and skimmersplease visit our website.

Spices are food additives used in flavoring dishes. It gives fabulous aromas to brighten up a recipe. Authentic Hispanic spices have greatly influenced the enhancement of foods from past to present. Hispanic spices continue to evolve onto different variations.

Spices are a vegetative substance made from dried seed, root, fruit and the bark of tropical trees or plants. Spices are often whole or ground types and even powdered for flavoring purposes. It even serves as a type of food preservative.

It can enhance food and improve ones health. The use of spices can regulate levels of sugar, fat and salt in our daily diet. It can also aid in digestion and increases the rate of metabolism.

Ethnic foods contribute more to Spanish cuisines. The spice history started to evolve due to the early settlers. Native and genuine Hispanic spices continue to emerge due to the different cultures of countries across the globe.

The history of Spanish food and spices goes all the way back to the Spanish coastline settlers. Greeks, Phoenicians and the Carthaginians are being followed by other contributors like the Romans and Moors. Hernan Cortez uncovered bold new flavors in Mexico similar to red pepper and all spices which has become popular in most countries.

Garlic, saffron and beans are some of the varieties that are commonly imported and are widely used in Spanish cuisines. In fact, spices are a luxury for early traders. It became a valuable ingredient which only rich people can afford.

Cubans, Puerto Ricans and Mexican are the three largest American groups that have introduced authentic Hispanic spices. Below are some of the authentic spices.

Annatto seed/ achiote /atsuete seed – Annatto seeds are a rich yellowish-orange colored ingredient for stews and sauces. Seeds are steeped in boiling water for 20 minutes so as to extract its color.

Anise Seed- Anise is a native Mediterranean basin that is both used for sweet and savory applications. It is featured in breads cakes, cookies, liquors and even in sausages and tomato sauces.

Chipotle chili powder – This is made from dried and smoked jalapeo pepper, giving it a unique taste.

Cumin – This is a type of dry seed from cuminum cyminum herb which takes three to four months to grow. It is a member of the parsley family and is used for chili and curry powder. Aside from this, it is used for making a type of tea called “cumin cider”. The Cumin seed is almost similar to anise and fennel in appearance but it is much darker and smaller.

Fennel seed – This is a type of dry seed that is about 4 to 10 mm long. It features a brown or green color and aromatic spice that is similar to the anise seed, especially in taste and appearance. Fennel seeds are commonly used as breath fresheners in India. Its flavoring is used in some toothpaste.

Epazote – The Epazote can flavor food, especially black beans. It is known as a type of Mexican tea which is good for soothing intestinal pains caused by over eating of beans and other similar foods. Epazote is poisonous when given in large amounts. It is used in seasoning sopes soups, quesadillas, tamales, mole de olla, chilaquiles and enchiladas. Thus, Epazote helps in the treatment of amenorrhea, dysmenorrhea, chorea, malaria, hysteria and asthma.

Red pepper flakes/crushed red pepper (Capsicum) – These are dried and crushed cayenne peppers, often sprinkled in certain pizzas. Its fruit contains capsaisin, a lipophilic chemical. It can create strong burning sensations in the mouth

Spanish paprika (Piment?n) – The Spanish paprika is red in color. It has a strong flavor and aroma. It is a natural condiment, obtained by drying and grinding red peppers. Dehydration usually lasts for two weeks and it is classified according to quality and type. It can be sweet, bitter or spicy. It can be kept for 2 years.

Paprika is widely used in many traditional Spanish recipes. At current, Americans incorporate this in their cuisines as a type of seasoning for kebabs, pork barbeque, even beef and lamb stews.

Saffron – This is a deeply rooted condiment in Castile-La Mancha. It is originally from central Asia and was introduced to the Peninsula by the Arabs. The plant was protectively denominated since March 2001.

It comes from dried stigmas of saffron crocus (Crocus sativus). The cultivation requires harvesting with the use of your bare hands and the pruning of the flower. Saffron provides dishes with orange color and a slight bitter taste, along with an exotic aroma. It is sold in flexible and resistant strands, having bright stigmas.

For more information on Hispanic Spices and ladles please visit our website.

Perhaps, like millions of other people, you are watching your diet, and you wonder, is Alaskan smoked salmon a good dietary choice for you? Rejoice, because dieticians and doctors alike have declared that the health benefits of this delectable treat are abundant. Even if you aren’t watching what you eat and simply love the flavor of smoked salmon you can appreciate the health benefits brought on by eating it. We’ll help you by breaking down the benefits further.

Omega-3 Fatty Acids

Everywhere you turn these days; it seems someone is talking about Omega-3 fatty acids. Now it’s my turn to add my two cents worth. This magical unsaturated fatty acid in your Alaskan smoked salmon provides a plethora of health benefits, and are the major reason why eating smoked salmon is so beneficial. We’ll go into detail later about what Omega-3 fatty acids can do for you. Suffice it to say that they are an essential part of your diet, and one of the best places to find them is in oily fishes such as salmon!

Heart Health

One of the major health benefits of Omega-3 fatty acids is the boost they give to your heart. If eaten regularly they can reduce the risk of coronary heart disease and also the chances of having a primary or secondary heart attack. If taken in amounts of one gram per day, a study found that Omega-3 can reduce the risk of death from sudden cardiac arrest by 45%. That’s a huge benefit! Omega-3 can even help calm irregular heartbeats. The American Heart Association recommends that people eat at least two servings of oily fish per week, such as Alaskan smoked salmon. For people with heart problems, there really is no more beneficial snack.

Brain Health

Omega-3 fatty acids are some of the most important nutrients for our brain. They have been shown to alleviate the affects of disorders such as schizophrenia and bipolar disorder. Omega-3 fatty acids, such as those found in Alaskan smoked salmon, help build grey matter in our brains and coat the myelin sheaths that protect our nervous systems. In developing children these nutrients are especially crucial for proper development. Omega-3 fatty acids can even help stabilize you mood. So the next time you’re feeling blue, grab yourself some Alaskan smoked salmon.

Cholesterol

These days everyone is watching out for their cholesterol. Don’t you wish there was a food that could fight back against those evil VLDL’s? Well, you may have your answer in Alaskan smoked salmon. An American study completed in March of 2007 has found that patients who ingest at least four grams of Omega-3 fatty acids per day lowered their triglycerides by 45% and their VLDL levels by 50% on average. Imagine, cutting your cholesterol in half while eating a food you enjoy, like Alaskan smoked salmon. This sounds like a dream come true!

Joint Health

Maybe you play sports or are a runner; both activities that can have a high impact on your joints. Or say you suffer from rheumatoid arthritis, which can render your hands almost unusable. If you eat Omega-3 fatty acids on a regular basis however, you may escape much of the pain of swollen and painful joints. Studies done have shown that people who ingest sufficient quantities of Omega-3 fatty acids suffer from less inflammation and swelling in the joints, and arthritis sufferers feel some alleviation as well. Eating Alaskan smoked salmon on a regular basis ia a great way to add Omega-3 fatty acids to your diet.

But I’m on a Diet!

That’s just fine! Alaskan smoked salmon has the good kind of (unsaturated) fats, and contains no carbs. It’s also full of healthy proteins, which help you feel full longer and also provide essential fuel for your body. Alaskan smoked salmon can be found on many menus and at many gatherings, so you always have a healthy option to choose from.

Now that you know the truth about how wonderful Alaskan smoked salmon is for your body, you have no excuse not to have some for a snack right this second. We won’t keep you waiting.

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com . Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

So you’re stuck in horrible conundrum, wondering what kind of gift could possibly impress your wife/ father/ boss or next door neighbor. But have you thought about Alaskan smoked salmon? No one needs yet another fountain pen, and if you get your wife a vacuum cleaner she’ll go berserk, trust me. But with Alaskan smoked salmon you have the ultimate gift, with a great deal of versatility. Just what kind of occasions does smoked salmon work for when giving gifts? Read on, and we’ll give you some suggestions that will really get you thinking!

Corporate Gift Giving

In this age of low-carb diets and higher health premiums tied to weight, the last thing you want to send to a client or partner is a box of cookies or chocolate. They may like it, or they may be extremely angry with you after they eat the whole box in a frenzy of sugary delight. But if you send a nice package of Alaskan smoked salmon with some gourmet crackers, you’ll be in their good graces for a while. This is a classy gift without too many personal connotations, which is simply perfect for your business gift needs.

Christmas Gifts

Your Aunt Sue is the kind of lady who has everything, likes nothing, and won’t tell you what she wants for the holidays. Usually you would just send her a card, but this year she’s coming to your place and you want her to feel welcome for the holidays. But what on earth do you get her? Alaskan smoked salmon is the perfect gift for that tricky person on your list because it’s considered a tasteful (and tasty) gift that can be shared with others, or kept all for oneself. Feel free to pair the gift with a bottle of wine, perhaps one of your favorites. Salmon goes best with a dry white wine; try a Chardonnay or a Riesling. Brut Champagne also makes a really good complement, as well as a great holiday gift.

The New Neighbors

In this day and age we tend to ignore our neighbors more than anything else, but why not try to welcome the new folks and foster a sense of community. Hey, you never know when you’ll need someone to water your plants. Moving is exhausting, and they probably don’t want to eat pizza yet again. Alaskan smoked salmon is a great gift for new neighbors because it is shelf stable, which means that even if they don’t have their fridge plugged in yet the food won’t go bad. Add some crackers, cream cheese, fruit, and a bottle of wine and the new neighbors might just have a delightful gourmet picnic in their new abode.

The Relative Living in Far-Far-Away

You want to send something special to Cousin Joe in Greece, but you simply don’t know what to send. Most food will be stale by the time it gets there, and many gifts are easily breakable and won’t survive the journey. This is why ordering Alaskan smoked salmon on the Internet is such a great option. This delicious treat is shelf stable, and travels well over long distances. Simply place your order, and the salmon will be sent wherever you want. You don’t even have to wrap it, package it, or stand in a long line to mail it. And once the gift reaches its destination, you’ll have a happy cousin with a full belly.

Whatever your gift giving needs are, Alaskan smoked salmon is a versatile and delectable option for any situation. If you need a classy gift with taste, and style, look no further. A premium jar of Alaskan smoked salmon, paired with gourmet crackers or a fine bottle of wine, makes the perfect gift for any occasion.

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com . Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

So you want to give someone special Alaskan smoked salmon as a gift. The problem is it looks so lonely sitting there by itself. You want to put together a spectacular package that your recipient will remember for a long time to come. Trust me, they’ll be more than delighted just to get the smoked salmon, but if you want to create a gift basket or complement your smoked salmon with another gift, here are some ideas for you to contemplate.

Gourmet Crackers

Nothing goes better with a slice of Alaskan smoked salmon than a buttery, flaky, cracker. Try a multi-grain or rye cracker to really give the combination some texture and rich flavor. Your local delicatessen may be the best place to find those special gourmet crackers for your next party platter. Of course, you don’t always have to go all fancy either. Sometimes there’s nothing that goes better with a piece of Alaskan smoked salmon than a crumbly Ritz cracker.

Wine

A gift of Alaskan smoked salmon goes very well with a nice white wine, which is the go-to choice for all seafood dishes. If you’re looking for a wine that will be consumed with the smoked salmon, I would recommend a dry white wine or even Brut champagne. These tend to complement the smoky flavor best. Gew?rztraminer is a nice middle of the road choice with a subtle, fruity flavor. For a sweeter white wine try a Riesling or a Muscatel, which is a personal favorite of mine and very worth checking out (though of course, I’m biased).

Cheese, Spreads, and Dip

Imagine: a whole grain cracker topped with a dollop of dilled sour cream and crowned with a small slice of Alaskan smoked salmon. It’s simply taste bud heaven. Soft cheeses also pair well with salmon; go for Neufchatel cheese or a well aged Brie for a truly special gift. A tub of cream cheese, either plain or flavored always goes well. If the recipient likes lots of flavor you can also pair the smoked salmon with an herb spread; dill goes especially well with salmon.

Serving Platter

What if your friend is going to share the wealth, and not hoard their Alaskan smoked salmon all to themselves (like I would)? You don’t want them to have to present this gourmet food on a paper plate, do you? To solve this problem simply get a nice serving plate. Smoked salmon served by itself looks stunning on a polished wood plate that is rectangular. Or, if crackers are going to be involved, try going with a round plate to make fitting the appetizers on the plate more easily. A nice wooden cutting board also makes a nice tray. Use your imagination and find something truly unique and memorable. This pairing is excellent because it leaves the recipient with a tangible object with which to remember the delicious smoked salmon.

More Gift Ideas

Is your gift recipient a perpetual snacker? Throw in some munchies like wild game sticks or even a roll of summer sausage. Make it an Alaskan themed gift by adding some wild berry jellies and an Ulu knife. Flavored hot chocolate and herbal teas are always welcome on a cold winter’s night. Get creative. Who says you even need a basket? Use a toolbox for your favorite handyman; a bait bucket for a fisherman; a mixing bowl for the cook; etc. Your only limit is your imagination.

At the end of the day, what counts is your thoughtful nature. The recipient of your Alaskan smoked salmon gift will simply be thrilled that you thought about them. Alaskan smoked salmon will add class to any gift and make it memorable.

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com . Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

The good old chips and dip are just so boring; why not liven up your next party with appetizers made with succulent Alaskan smoked salmon? Not only will your guests marvel at the deliciousness of your hors d’oeuvres, they will also be eating a food rich with vitamins and minerals. The ways to serve smoked salmon as appetizers are as varied as the rainbow, which is another reason why Alaskan smoked salmon is such a tasty and versatile ingredient. Below are a few serving suggestions which are sure to ‘wow’ your guests. Feel free to spice things up and make each smoked salmon recipe your own.

Alaskan Smoked Salmon Dip

Smoked salmon dip, paired with a piece of fresh sourdough bread or garlic bread, is enough to make your mouth water. There are many variations of the dip, but here is a good base to experiment with. First, blend the Alaskan smoked salmon (about 1/2 pound) with a half a cup each of cream cheese and sour cream. You can adjust the thickness of your dip to your liking by playing with the amounts of cream cheese and sour cream you use. I like to add pepper, garlic, and chopped onion to my dip. A dash of hot pepper sauce also gives it a little zip; not so much that you overpower your dip. You can also experiment with dill, ranch dressing mix, bacon bits, capers, or chopped jalapenos. Flavorful additions to your smoked salmon dip are limited only by your imagination.

Alaskan Smoked Salmon Appetizers

No herb pairs better with salmon than dill does, whether the salmon is cooked or smoked. Cream cheese also provides a rich complement to smoked salmon. When piled on top of a gourmet whole grain cracker, the result is instant appetizer heaven. This smoked salmon recipe is easy to make before a party. Simply spread a tablespoon of cream cheese on a large cracker, top with a thin slice of Alaskan smoked salmon, and sprinkle with dill. These treats can also help make your smoked salmon go farther, so you don’t have to buy massive quantities.

Cucumber and Alaskan Smoked Salmon Rounds

Perhaps some of your guests are part of the low-carb bandwagon. If so, here is a smoked salmon recipe that will thrill them as well as the rest of your other guests. First you must create a mousse using one 8 oz package of cream cheese, 2 oz of Alaskan smoked salmon, and three tablespoons of heavy cream. Also add a few drops of lemon juice and a pinch of pepper for flavoring. Mix these ingredients by hand or in a food processor until well blended. Refrigerate in a bag to keep cool. Then, take a long, English garden cucumber, peel it, and slice it in rounds of about 1/4-inch. Less than an hour before the party, use a pastry bag to spread the salmon mousse on the cucumbers. Top with dill and they’re ready to go!

Hearty Alaskan Smoked Salmon Rolls

I saved the best for last! For a hearty appetizer that will knock your socks off, try a bacon, cheese, and smoked salmon roll! All you need are 7 pieces of white bread (with no crust), 7 slices of bacon, 1 ? cups of cheddar cheese, and 14 chunks of Alaskan smoked salmon about 1/2-inch wide and 1/8-inch thick. First, cut the bread and bacon in half. Then, place salmon at one end of the bread, sprinkle with cheese, and roll up. Wrap a piece of bacon around the roll, and pin in place with a toothpick. When ready, bake at 400 degrees Fahrenheit for 15-20 minutes on an ungreased cookie sheet. The appetizer is ready when the bacon is fully cooked.

Whether it’s Super Bowl Sunday or a tea party with your lady friends, Alaskan smoked salmon is always a guest favorite at any party. Skip the fattening chips and serve something that will really make your party something worth remembering, Alaskan smoked salmon.

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com . Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

Sometimes you feel the blandness of one more chicken meal may finally kill you, and you need to serve something sumptuous and fulfilling, like Alaskan smoked salmon! There’s nothing that can cure meal blues like a rich and flavorful piece of smoked salmon. But, you may say, smoked salmon isn’t a meal by itself (unless you’re a true Alaskan). What else can I do with it? There is much you can do to make a special and memorable meal with Alaskan smoked salmon. Here are a few ideas to get you started.

Alaskan Smoked Salmon Caesar

The Caesar salad is a classic, served in virtually every restaurant in North America. SO you may be thinking, why would I want to do that over again? Because using Alaskan smoked salmon as part of the salad turns it from a side dish into a truly satisfying meal. To make the very best Caesar salad use fresh baby romaine lettuce leaves along with freshly grated parmesan. Add croutons and use homemade or bottled dressing. Finally, add the crown jewel of the salad, the Alaskan smoked salmon. Toss gently so as not to break up the flaky smoked salmon. Caesar salad goes well with soups, such as tomato basil or butternut squash.

Alaskan Smoked Salmon Quesadillas

If you want a deviation from normal Mexican fare, try a quesadilla made with Alaskan smoked salmon! Gather up a small tub of goat cheese, one package 8-inch tortillas, 4 oz Alaskan smoked salmon, 2 tablespoons dill, 1 tablespoon horseradish, and 2 tablespoons sour cream. Mix the dill, sour cream, horseradish, and goat cheese in a small bowl. Spread two big spoonfuls on a tortilla, and place thinly sliced salmon evenly over cheese mixture. Top with another tortilla. In a small pan greased with butter fry each side of the quesadillas about one minute, or until brown spots appear. Cut into wedges and serve with sour cream for dipping sauce. This delicious treat can even be found at the Alaska State Fair. Be looking for them.

Alaskan Smoked Salmon Pasta

One of the easiest ways to incorporate Alaskan smoked salmon into your dinner menu is to combine it with pasta. From bow tie to angel hair, smoked salmon can be used in so many pasta dishes in an infinite variety of sauces. Personally, I think smoked salmon goes best with a light pesto or butter and garlic sauce; these allow the smoked salmon flavor to shine through. Alfredo sauce is also acceptable, though it mutes the flavor of the smoked salmon a bit. Try to steer clear of marinara sauce, which will overpower the delicate smoked salmon flavor.

Alaskan Smoked Salmon Chowder

Instead of using clams in chowder, why not consider using Alaskan smoked salmon? The rich flavor provided by Alaskan smoked salmon makes for a hearty chowder that is rich and flavorful. Start by frying a few chopped up pieces of bacon in your pot. Leave the grease in the pot and melt 1/4 cup butter. Saut? a mixture of onions, celery, red potatoes, garlic, thyme, and dill in the mixture. When onions are soft add 1/2 cup of flour and mix thoroughly. Then add 5 cups of fish or vegetable stock and 3 cups half-and-half. For flavor, add 1/4 cup dry white wine. Bring to a boil and reduce heat, simmering for about 20 minutes. Season with salt and pepper to taste. This chowder goes great with a thick slab of fresh sourdough bread which can be dipped into the soup for an extra tasty treat.

Whether it’s a special occasion or just dinner with the family, Alaskan smoked salmon can make the meal unforgettable. So ditch that chicken, and prepare a memorable dinner your family will thank you for.

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com . Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

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