Red Flannel Hash with poached eggs cooked over open fire

November 29, 2017 — Posted in: American Rivers Tour, Cooking over Fire, Videos

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

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

Salt Roasted Black Sea Bass

September 20, 2017 — Posted in: American Rivers Tour, Fish and Shellfish, Main Dishes, Salads, Videos

Serves 3-4

Ingredients:

3 -4 lb whole fish, scaled, gutted and rinsed*
2-3 cups Kosher salt

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

Mid Summer Garden Vegetable Escabeche

August 4, 2017 — Posted in: American Rivers Tour, Sides, Vegetarian

Makes 4 quarts (32oz Mason jars)

Ingredients:

16 carrots, peeled and cut into four sticks each
10 jalapeño peppers with top removed, quartered, leave the seeds
1 quart flat beans, ends trimmed
1 quart string beans, ends trimmed
3 heads of garlic, peeled and chopped
1 bunch of cilantro, washed twice in water bath to remove sand
2 cups sugar
1 cup salt
32 oz white vinegar
4 32 oz Mason jars, sanitized in boiling water*

In a 4 qt. or large stockpot, bring 2 quarts of water to a boil. Drop the carrots in the boiling water and simmer at medium heat for 1 minute. Add flat beans, string beans, and jalapeños. Stir and boil for 2 minutes. Read More »

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

Musky Country Salad

July 13, 2017 — Posted in: American Rivers Tour, Main Dishes, Meat, Salads

Serves 4 hungry eaters

Ingredients:

For the Bratwurst:

8 Bratwurst
12 small red potatoes, golfball size
2 12 oz cans Scotch lager or Amber beer
2 T vegetable oil
1 ½ bunches spring onions or scallions
4 pretzel buns (optional)

For the salad:

1 lb. small snap peas
½ lb. English shell peas
1 ½ bunch spring onions or scallions
1 – 12 oz. jar mild Kimchi (available in Korean specialty stores)
1 cup pickled beets , sliced and cut in half

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 »

Colin Ambrose’s From Seed to Plate Series 3: GARLIC

July 11, 2017 — Posted in: From Seed to Plate, Videos

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)

Brooklyn Fish Tacos

June 15, 2017 — Posted in: American Rivers Tour, Fish and Shellfish

Makes 8 bite sized appetizers
Porgy is a plentiful, sustainable, inexpensive fish that is usually found whole in most fish markets in sizes ranging from one to three pounds. Firm but flaky and slightly oily (adds richness and gets absorbed in the dish), it makes the perfect base for these soft tacos.

Ingredients:

4 small porgy fillets, approximately 58 ounces each
8 4 ½ inch soft corn tortillas
3 tbsp jalapeno, finely diced with seeds and membranes removed
2 tbsp red bell pepper, finely diced
2 tbsp red onion, finely diced
2 tbsp garlic, minced
¼ cup finely chopped cilantro
3 tbsp olive oil
2 cups Mexican slaw

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

Estia Blog | Recipes & Stories by Chef Colin Ambrose

Ingredients:

Ingredients:

Ingredients:

Ingredients:

Ingredients:

Ingredients:

Ingredients:

Red Beet ”Refrigerator Pickles”

Ingredients:

Ingredients:

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

Serves 4

Ingredients:

For the lamb filling:

For the taquitos:

Ingredients:

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