Paloma

Paloma Cocktail

Delicious Cocktail Recipe for 2

Ingredients:

  • 3 oz tequila blanco
  • 2 ounces cranberry juice
  • 4 ounces grapefruit juice
  • 12 oz club soda
  • 1/2 lime
  • Blood orange slice to garnish
  • 1 tbsp chili powder
  • 1/2 cup kosher salt
  • lots of ice cubes

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Simple Grilled Oysters

Simple grilled oyster recipe by chef Anita Lo

We cooked this recipe after fishing Moriches Bay in New York | Read about the our fishing trip on American Rivers Tour 2017!

Inspired by chef Anita Lo
Serves 4

Ingredients:

  • 20 medium oysters (Bluepoint or other local varieties)
  • 1 pound butter, softened
  • 3 garlic cloves, finely diced
  • 1 tbsp. parsley, finely chopped
  • 1 tbsp. chives, minced
  • zest of 1 1/2 lemons
  • 2 Calabrian Chili Peppers (or other jarred small hot peppers)
  • 2 cups kosher salt
  • fine sea salt to taste
  • Large stainless steel bowl or aluminum roasting pan, large enough to place over 20 oysters on grill

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Porgy & Clams

Porgy Clams and Butterfish | recipe by chef Kerry Heffernan

This is a recipe we cooked at the Hudon River in New York | Read the full story on American Rivers Tour 2017

Inspired by chef Kerry Heffernan, Grand Banks, New York, New York

Serves 4

Ingredients:

  • 1 dozen Little Neck clams, washed and scrubbed
  • 2 whole Porgy (Scup) (1 1/2 to 2 lb. each, cleaned with head on), filleted & cut into 4 portions
  • 12 ramps or scallions, chopped fine
  • 4 tablespoons butter
  • 1 cup dry white wine
  • Salt and pepper to taste

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Braised Lamb & Spring Vegetable “Hobo Skillet”

Braised Lamb and vegetables "Hobo Skillet"

This is a recipe we cooked near the Chagrin River in Ohio | Read the full story about this fishing adventure on American Rivers Tour 2017.

Inspired by a dish from chef  Tim Bando of the Grove Hill Restaurant, Chagrin Falls, Ohio.

Serves 4

This one skillet dinner involves a day before preparation of the ingredients so it is an easy assemble and cook after a long day outside.

For the Lamb:

  • 3 lb boneless lamb shoulder
  • salt and pepper
  • ¼ vegetable or olive oil
  • 6 garlic cloves, chopped
  • 2 Spanish onions, chopped
  • 1 red pepper, diced
  • 2 tablespoons fennel seed
  • 2 cups chopped canned plum tomatoes
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 cup parsley, chopped
  • 1 small bunch thyme

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