Sweet corn & rye berry salad

July 13, 2018 — Posted in: Recipes, Salads, Vegetarian

Serves 10

Ingredients:

6-8 corn cobs
1 cup dried rye berries (or wheat berries)
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/4 cup extra virgin olive oil
2 lemons, juiced
2 cups diced zucchini
1 cup chopped scallion
2 tablespoons chopped garlic
3 tablespoons vegetable oil

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

Big party pound cake with rhubarb & orange

May 31, 2018 — Posted in: Desserts

Makes 2 cakes – 12 x 5 ½ inch baking pans

Ingredients:

1 ¼ pounds unsalted butter – room temperature
3 cups brown sugar
10 extra large eggs (separate 5 for whites only)
5 cups sifted AP flour
2 tablespoons vanilla
1 cup buttermilk
¼ teaspoon baking soda
¼ teaspoon baking powder
2 cups rhubarb, chopped
1 cup orange, chopped (rind and flesh)
10 slices orange
1 cup sugar
1 cup water
1 cup powdered sugar

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 »

Garzon: with Francis Mallmann and the A.Sisters

January 1, 2018 — Posted in: Stories

It’s a delightfully arid drive from Ruta 9 (Rt.9) in to the Little Uruguayan village of Garzon. The gravel road winds about for 5 miles through grazing fields surrounded by wooden fence posts topped with sparrows and hawks, bird nests and a hairy mess of wind blown moss. Cows and sheep graze the vast range, flowers bloom on some parcels suggesting the rotation of live stock provides ample time for regeneration and return of fragile forage. Read More »

Estancia Vik in Uruguay

December 28, 2017 — Posted in: Stories

Approaching Estancia Vik for the first time brings a sense of calm, the hacienda sits atop the highest point on an expanse of open land covered by miles of grass to the north and tidal inlet to the east. Greeted at the gate we were immediately put at ease, a suave, tanned guide shares 10 minutes of his time. We tour the building and learn that it was originally planned for the owners’ family personal use only. Later it was determined to be too large and instead then was transitioned to a lodge.

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.

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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 »