Hatchery Steelhead with Smashed Potatoes and Wild Greens

Hatchery-Steelhead-lunch_Eel-River

We cooked this delicious recipe over an open fire alongside the Eel River in Benbow, California

Adapted from a recipe demonstrated by Joshua Schwartz: Executive Chef at Del Dotto Vineyards

Josh Schwartz has an eye for all tasty things in the wild. When invited to spend a day fishing and cooking with our American Rivers Tour crew, he was quick to suggest we start by foraging for watercress and other wild greens that sprout around the cool, clear creeks which run into Humboldt County’s Eel River. He reminded me that any wild fish we catch should be returned to the resource. Hatchery steelhead are available in Northern California so our recipe will help tell that story.

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Cooking Rainbow Trout Over Fire: Snake River Surf & Turf

Idaho Surf and Turf

Recipe from our lakeside lunch at the South Fork of the Snake River in Idaho.
Find out more about our trip by visiting AmericanRiversTour.com !

It’s not often that a trout is harvested from any river and transferred directly to the skillet on the American Rivers Tour.

Previously unknown to us, the Idaho Fish & Game Department is focused on reducing non-native rainbow trout in the Snake River. For this special occasion, we harvested a 19 inch non-native rainbow and cooked it along with 2 elk steaks for lunch. This is a simple 2 skillet meal. We prefer to use Lodge Skillets. The vegetables were purchased at a grocery store in Idaho Falls, pre-cut, and poured into the skillet from a bag. The vegetable stir fry with garlic, ginger, onions, jalapeno and soy brought the vegetables and elk steaks together nicely. Adding the rainbow was a unique and unexpected surprise.

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Red Flannel Hash with poached eggs cooked over open fire

Serves 6

Recipe from our lakeside lunch at Henry’s Fork in Idaho.

Find out more about our trip by visiting AmericanRiversTour.com !

Ingredients:

  • 3 cups butternut squash, peeled and seeded, diced
  • 3 cups potatoes, peeled and diced
  • 2 cups Spanish onion, diced
  • 2 cups, mixed yellow & red pepper
  • 10 slices smoked bacon, chopped
  • 1lb fresh chorizo or spicy Italian sausage
  • 2 cups chicken stock
  • Salt & pepper
  • 6 eggs

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Blackened Buffalo Medallions cooked over open fire at the Lakeside Lodge in Idaho

Adapted from chef Jacob Dibble’s recipe
Lakeside Lodge, Island Park, Idaho
Serves 4

This dish is made with the trim and or chain from bison tenderloin. The chain is a long thin strand of meat running from the head of the tenderloin down the side. It includes a fair amount of connective tissue that should be cut away. The whole loin includes 4 to 6 prime center cut filets that will weigh 6 to 8 ounces each after butchering. In addition to the prime filet cuts there will be trim to be used for side dishes, pasta, salads etc. This recipe is intended to make use of the additional trim meat and end pieces, including the chain, after butchering.

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Stuffed Buffalo Tenderloin | Cooking over fire at the Lakeside Lodge in Island Park, Idaho

Adapted from chef Jacob Dibble’s recipe
Lakeside Lodge, Island Park, Idaho

This dish can be served to 4 people as a main, single course. It can also be used with other smaller courses and be cut in half to serve 8 or more as a supporting dish.

Ingredients:

  • 4 Bison tenderloin (filets) 6-8 oz each
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ½ tablespoon of cracked black pepper

Toss cleaned filets in a bowl with the salt, pepper and oil, set aside. Read More »

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