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

— Posted in: American Rivers Tour, Cooking over Fire, Meat, Recipes, Videos

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

— Posted in: American Rivers Tour, Cooking over Fire, Meat, Recipes, Videos

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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Grilled Montauk Fluke over Mrs. B’s Kale Salad

— Posted in: American Rivers Tour, Fish and Shellfish, Main Dishes, Recipes, Salads, Videos
Grilled Montauk Fluke over Mrs. B’s Kale Salad

Serves 4

Herb mayonnaise is a great way to flavor a fish fillet or steak while still keeping in the moisture as it cooks. This is a super easy recipe that can be adapted to whatever fresh herbs you have in your kitchen or garden. Serving grilled fish over a kale salad keeps the healthy component of your diet in check. It’s also an easy riverside preparation: just slice the kale, organize ingredients in advance then add vinaigrette as you start the fire.

Ingredients:

For fish & coating:

  • 2 thick fluke or flounder fillets, 8-12 oz each
  • 1 cup mayonnaise
  • Zest of one lemon

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Long Island Clam Supper: Bucatini & Littlenecks

— Posted in: American Rivers Tour, Fish and Shellfish, Pasta, Recipes, Sauces
Bucatini and Long Island clams on the porch at Estia's Little Kitchen in Sag Harbor

Makes 4 Generous Servings

Ingredients:

For the sauce (can be made ahead):

  • 3 dozen Little Neck clams, rinsed several times in cold water
  • 3 garlic cloves, chopped
  • 2 T apple cider vinegar
  • 2 T olive oil
  • 1 cup white wine (Sauvignon Blanc)

For the pasta:

  • 6 garlic cloves, chopped
  • 4 T olive oil
  • 4 T chopped parsley
  • 1 T red chili flakes
  • 1 box Bucatini no. 5

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Refrigerator Beet Pickles | Red and Yellow Beet Recipes

— Posted in: American Rivers Tour, Recipes, Sides, Vegetarian
Finding pickled beets at Hayward Farmers Market

Red Beet ”Refrigerator Pickles”  

Ingredients:

  • 6 medium sized beets (peeled and sliced into ½ inch discs)
  • 2 cups shredded beet greens
  • 3 garlic cloves, sliced thin
  • 3 dried red chilis, chopped
  • ½ cup chopped green onions
  • ½ cup chopped fennel bulb
  • ½ cup chopped celery
  • 8 oz water
  • 5 oz white vinegar (plus extra to top off jar if needed)
  • 3 oz white sugar
  • 1 ⅔ T sea salt

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Chili Rellenos

— Posted in: American Rivers Tour, Meat, Recipes, Sauces
Chili Rellenos by the Au Sable River

We cooked this recipe alongside the Au Sable river in Michigan | Read about the adventure on American Rivers Tour 2017!

Inspired by chef Matt Haley, Gates Au Sable Lodge, Grayling, Michigan.

Serves 4

Ingredients:

  • 8 poblano peppers
  • 1 pound fresh chorizo, cooked and drained
  • 12 oz Mexican melting cheese, (shredded Cotija or Monterey Jack)
  • 1 cup Panko bread crumbs

Roast peppers over open flame until skin is charred and blistering. Rest in paper bag or bowl covered in plastic until cool enough to handle. Chop or crumble chorizo into thumbnail sized pieces and combine with remaining ingredients. Read More »

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Lamb Taquitos

— Posted in: American Rivers Tour, Meat, Mexican inspired, Recipes
Lamb Taquitos Estia's style

This is a great do­ahead party dish appetizer that can be prepared long in advance and quickly cooked and assembled day of.

Makes 40 finger food hors d’oeuvres.

For the lamb filling:

  • 3 pounds boneless lamb shoulder
  • Salt and pepper
  • ¼ cup vegetable or olive oil
  • 6 garlic cloves, chopped
  • 2 Spanish onions, chopped
  • 2 tbsp fennel seed
  • 2 chopped Mexican dried Guajillo chilis, seeds and stems removed
  • 2 cups chopped canned plum tomatoes
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 cup chopped parsley
  • 1 small bunch thyme

For the taquitos:

  • 20 six inch soft corn tortillas
  • 2 cups shredded Monterey Jack Cheese
  • 1 package sweet pea sprouts
  • Reserved shredded lamb
  • 2 cups Mexican slaw (recipe below)

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Paloma

— Posted in: American Rivers Tour, Beverages, Recipes
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

— Posted in: American Rivers Tour, Fish and Shellfish, Recipes
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

— Posted in: American Rivers Tour, Fish and Shellfish, Recipes
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”

— Posted in: American Rivers Tour, Meat, Recipes
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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Paella

— Posted in: Fish and Shellfish, Main Dishes, Meat, Recipes
Paella Dish

This recipe serves 18

Ingredients:

  • 2 lb chicken sausage (diced)
  • 1 lb Andouille sausage (diced)
  • 1 quart jasmine rice
  • 1 quart mirepoix (diced carrots, celery and onion)
  • 8 oz Sofrito (finely diced red and green pepper, jalapeño, garlic, cilantro and olive oil)
  • 750 ml white wine mixed with clam sauce (50:50) and one tablespoon of saffron threads (allow to set for one hour before using)
  • 16 oz can whole peeled tomatoes (juice removed, roughly chopped)
  • 2 quarts chicken stock
  • 1/4 cup olive oil
  • 4 tbsp vegetable oil
  • Sea salt and ground pepper to your liking
  • 3 cull (2+ pound) lobsters (steamed and removed from shell)
  • 2 lb scallops (10/20 size) cleaned and lightly seared
  • 4 lb fresh fish (skin and bones removed, cut into 2-inch pieces)
  • 3 dozen little neck clams (rinsed and lightly scrubbed in cold water)
  • 2 cups snap peas (chopping into pieces) of fresh shucking peas
  • 1 cup cleaned and chopped fresh oregano, parsley and mint – mixed
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Apple Oatmeal Bars for the kids at the Hayground School

— Posted in: Desserts, Recipes
Apple Oatmeal Bars for the Hayground School

Yield: 90 cookies

Ingredients for oatmeal cookie mix:

  • 3 cups butter (soft)
  • 2 cups white sugar
  • 4 cups brown sugar
  • 8 eggs
  • 4 tablespoons vanilla
  • 4 tablespoons water
  • 2 teaspoons salt
  • 4 teaspoons baking soda
  • 8 cups a/p flour
  • 12 cups rolled oats

Cream the butter, eggs and sugars until smooth

Add vanilla, warm water, salt & baking soda

Add flour and mix completely

Add oats gently Read More »

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Inside Out Lasagna

— Posted in: Main Dishes, Pasta, Recipes, Vegetarian
Inside out lasagna

Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan

Ingredients:

  • 4 large tomatoes (roast at 350°F on a well oiled sheet pan, 20 minutes) reserve all oil and remove the skin after roasting
  • 1 yellow summer squash, 6 inches long
  • 1 large eggplant, medium size
  • 1 red onion
  • 4 cloves garlic
  • 1 sweet yellow pepper
  • 1 sweet red pepper
  • 1/4 cup olive oil

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Mexican Chimichurri

— Posted in: Mexican inspired, Recipes, Sauces, Vegetarian
  • 1 cup fresh cilantro leaves, chopped
  • 1 cup fresh parsley leaves, chopped
  • handful oregano sprigs, chopped
  • ½ cup finely diced fresh garlic
  • 4 tsp dried chili powder
  • 2 tbsp finely diced fresh ginger
  • 1 cup finely diced jalapeno
  • ½ cup finely diced red onion or shallots
  • ½ cup lemon juice
  • 3 cups oil
  • ½ cup white vinegar
  • salt

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Woodfire Beets with fennel, currants, raisins and yogurt

— Posted in: From Seed to Plate, Recipes, Salads, Vegetarian
Woodfire Roasted Beets by chef Megan Huylo

Recipe by chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett

Woodfire Roasted Beets w/ baby fennel, fresh currants, golden raisins & yogurt

Serves 2

  • 6 medium red beets, ends trimmed
  • 4 lemons, zested & juiced
  • 1 tablespoon honey
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ½ cup Greek yogurt, whipped with a fork
  • 2 baby fennel, thinly sliced & fronds reserved
  • ¼ cup fresh red currants
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped, toasted walnuts

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Beet Moussaka

— Posted in: From Seed to Plate, Main Dishes, Recipes, Vegetarian
Beet Mousaka

Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY

Beet Moussaka

makes 4 servings

  • 1 lb beets, boiled until tender and peeled
  • 3 oz. sweet butter
  • 1 medium onion caramelized in 2 Tablespoons butter
  • 8-10 cloves garlic confit, mashed
  • ½ cup sweet sherry
  • 1 cup stock of your choice, we use duck stock
  • 1 tsp dried or 1 Tablespoon fresh marjoram
  • 1 cup heavy cream
  • 2 medium Yukon Gold potatoes, sliced into ½” discs
  • 2 medium eggplant sliced into ½” discs
  • 1 qt. béchamel
  • ¼ cup grated gruyere cheese

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