How To make Alaska Vol Au Vents
418 g Canned Alaska salmon
-(pink or red) 24 ea Vol-au-vent cases
-(pre-cooked, individual) 250 g Cucumber; peeled and diced
1 ts Salt
150 ml Mayonnaise
4 tb Sour cream
-OR- Greek yogurt 2 ts Freshly chopped mint
Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
How To make Alaska Vol Au Vents's Videos
Religieuse Trio / Part2 – Bruno Albouze
Part2. Learn how to make Religieuse; a French classic. Religieuse trio: Praliné (Paris-Brest), Chocolate and Rose Framboise. In French it literally means 'the nun', and apparently they got this name from its appearance, which is said to resemble a nun's habit. Like eclair it allows endless combination of flavors and it is a great playground for creativity.
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Exploring ALASKA | Freediving for Dungeness CRAB & SEA CUCUMBER Catch, Clean & Cook
Welcome to PART 2 of my Alaskan Fishing Adventure! We arrive in Tenakee Springs, Alaska and decide to try our luck freediving to see if we could find some delicious Dungeness crabs crawling on the ocean floor. I was luck enough to find a few crabs and brought them back to the boat without getting pinched! When we got back to the dock, I dove down to pick up some sea cucumbers to cook up for dinner! After cleaning the crabs and sea cucumbers, we cooked the crabs and set out to pull crab traps and found so many different species of crabs! Once we got back to the dock, we cooked up the sea cucumbers and called it a night! Thank again for watching & subscribing, I'm so happy to have you along with me while I explore and dive beautiful Alaska!
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GET 10% OFF ALL GEAR FROM SPEARAMERICA.COM WITH CODE SPEARFISH! One of the best ways to support me is by purchasing your spearfishing gear through Spear America and using “SPEARFISH” at checkout for 10% off your entire order. Below are links to some of my favorite spearfishing gear!
Picasso Master Carbon Blades with Cetma footpockets.
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Pathos Laser Carbon Speargun. I’m currently using the 120 as my deep reef and bluewater gun.
Pathos Laser Open Carbon Speargun. I like the 110 cm as a shallow water all around reef gun.
Pathos Laser Open Aluminum Speargun. Great quality entry level gun that I often let beginners use.
SpearPro Dyneema Gloves. I am a huge fan of Dyneema gloves and these are simply the best.
PoloSub 3.5 mm Open Cell Wetsuit. Comfort is everything in the ocean and I haven't found anything better than PoloSub wetsuits.
Garmin Descent M1 Freedive Watch.
Spearpro Banshee Blades
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Spearfishing is the most sustainable and ethical form of fishing. Fish speared while freedive spearfishing using a speargun, polespear or Hawaiian sling are fish, lobsters and other oceanic delicacies that have already reached maturity and have had a chance to breed. When commercial fishing nets are stripping our ocean's fish supply, freedive spearfishing is sustainable fishing that allows for the renewal of fish populations. Spearfishing, while freediving or scuba diving to hunt for seafood, are some of the most dangerous lifestyles. Spearfishing and freediving are more than hobbies, they are a way of life for many.
Thanksgiving Dessert: Puff Pastry Cornucopias | Cooking Recipes & Tips
Learn how to make this easy Thanksgiving dessert that doubles as an edible centerpiece! Recipe for Puff Pastry Cornucopias with Pumpkin Coconut Mousse:
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This video features Kelly Senyei, an on-camera host, founder of Just a Taste and author of Food Blogging For Dummies.
Video shot and edited by Hannah Yi.
Ham & mushroom vol au vent with Mushroom Sauce by Manu
Serves 4 | Prep Time: 10mins | Cook Time: 35mins
INGREDIENTS
1 roll of Carême butter puff pastry, thawed
1 free range egg, lightly beaten
1 ½ teaspoons olive oil
1 teaspoon unsalted butter
250g button mushrooms, quartered
1 small onion, finely chopped
1 x 1cm thick slice leg ham, diced
2 teaspoons chopped flat leaf parsley
2 pouches of mushroom sauce By Manu
Mix leaves and dressing to serve
Eggs Florentine – Bruno Albouze
Eggs florentine with shortcrust pastry and mornay sauce...
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Pissaladière Pizza Recipe – Bruno Albouze
Here is the ultimate pizza: The Provençale Pissaladière! A French classic from the South. Traditionally served as a first course or an appetizer with a glass of chilled rosé wine. A stunning party item!.
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