Little Kitchen Tortilla Soup

June 18, 2018 — Posted in: Recipes, Soups, Vegetarian

Recipe serves 30 cups

Ingredients:

6 quarts water
3 tablespoons kosher salt
10 plum tomatos
25 Guajillo chilis (stems removed)
3 Arbol chilis (stems removed)
1 Spanish onion
6 cloves garlic
2 tablespoons cumin powder
1/4 cup vegetable oil
1 dozen fried, chopped tortillas

CHILI CHICKEN RELLENOS

June 13, 2018 — Posted in: American Rivers Tour, Chicken, Main Dishes, Recipes, Videos

Serves 4

Ingredients:

1 3.5 lb chicken, roast, remove all meat in advance
4 poblano peppers, medium size
2 x large eggs
2 carrots, peeled and diced
2 small Spanish onions, diced fine
3 tablespoons chipotle with adobo
1 cup shredded jack cheese
2 cups queso fresco, cubed
Salt & pepper
½ cup vegetable oil
2 cups brown rice
12 oz Lange Pinot Gris
2 tablespoons saffron
36 oz chicken stock

Beaverkill Hatchery Rainbow Trout with Roasted Grape Relish

May 28, 2018 — Posted in: American Rivers Tour, Cooking over Fire, Fish and Shellfish, Main Dishes, Recipes, Stories

Beaverkill Trout Hatchery rainbow trout with roasted potatoes and roasted grape relish

Adapted from a recipe by Galen Sampson, Chef and G.M. at the Beaverkill Valley Inn that he demonstrated over fire at the BVI.

Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.

Hatchery Steelhead with Smashed Potatoes and Wild Greens

April 19, 2018 — Posted in: American Rivers Tour, Cooking over Fire, Fish and Shellfish, Recipes, Stories, Videos

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.

Priqly Pear & Habanero Tequila Margarita

April 4, 2018 — Posted in: Beverages, Recipes

This is our feature drink for the month of April at Estia’s Cafe in Darien! Make your own or come visit us at the restaurnat!

Ingredients:

1 ounces Priqly Pear Liquor
2 oz Tanteo Habanero Tequila
2 oz fresh lime juice
1 oz pineapple juice

Pour all over ice in a shaker glass, shake aggressively.

Salt the rim of a large wine glass, fill ½ way with fresh ice.

Strain the shaken cocktail over ice, garnish rim with lime and pineapple. Read More »

Cooking Rainbow Trout Over Fire: Snake River Surf & Turf

December 22, 2017 — Posted in: American Rivers Tour, Cooking over Fire, Main Dishes, Recipes, Videos

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.

<span data-mce-type="bookmark" class="mce_SELRES_start"></span> Read More »

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

October 2, 2017 — 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.

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

October 2, 2017 — 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 »

Grilled Montauk Fluke over Mrs. B’s Kale Salad

September 24, 2017 — Posted in: American Rivers Tour, Fish and Shellfish, Main Dishes, Recipes, Salads, Videos

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

Cornmeal Crusted Catfish Desert Solitaire

September 22, 2017 — Posted in: American Rivers Tour, Fish and Shellfish, Main Dishes, Recipes, Salads, Videos

Serves 4

Ingredients:

4 10-ounce catfish fillets cut in two lengthwise along the bone line
2 eggs
½ cup milk
1½ cup cornmeal
½ cup all-purpose flour
1 T chili powder
1 T garlic powder
Optional herbs, we used some fresh oregano from the garden
½ tsp salt
2 cups bacon fat

Long Island Clam Supper: Bucatini & Littlenecks

August 18, 2017 — 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

Refrigerator Beet Pickles | Red and Yellow Beet Recipes

July 28, 2017 — 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

Chili Rellenos

July 13, 2017 — Posted in: American Rivers Tour, Meat, Recipes, Sauces

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 »

Lamb Taquitos

June 16, 2017 — Posted in: American Rivers Tour, Meat, Mexican inspired, Recipes

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)

Paloma

June 14, 2017 — Posted in: American Rivers Tour, Beverages, Recipes

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

Simple Grilled Oysters

June 13, 2017 — 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

Porgy & Clams

April 27, 2017 — Posted in: American Rivers Tour, Fish and Shellfish, Recipes

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

Braised Lamb & Spring Vegetable “Hobo Skillet”

April 12, 2017 — 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

Paella

November 16, 2016 — Posted in: Fish and Shellfish, Main Dishes, Meat, Recipes

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

Apple Oatmeal Bars for the kids at the Hayground School

November 4, 2016 — 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

Recipes

Ingredients:

Ingredients:

Adapted from a recipe by Galen Sampson, Chef and G.M. at the Beaverkill Valley Inn that he demonstrated over fire at the BVI.

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

This is our feature drink for the month of April at Estia’s Cafe in Darien! Make your own or come visit us at the restaurnat!

Ingredients:

Ingredients:

Ingredients:

Ingredients:

Ingredients:

Red Beet ”Refrigerator Pickles”

Ingredients:

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

Serves 4

Ingredients:

For the lamb filling:

For the taquitos:

Ingredients:

Inspired by chef Anita Lo Serves 4

Ingredients:

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

Serves 4

Ingredients:

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

Serves 4

For the Lamb:

Ingredients:

Ingredients for oatmeal cookie mix:

Inspired by chef Anita Lo
Serves 4