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We invite you to turn your kitchen into your very own SweetWaters on the River. These delicious recipes are quick, simple, easy to make, and have the SweetWaters on the River chefs' stamp of approval. Check back soon, our chefs are adding new recipes every month!
Try This Easy-To-Make Tailgate Treat For A Healthy Pre-Game Alternative SALAD
MARINATE SHRIMP FOR THREE HOURS, DRAIN AND GRILL. TOSS THE REMAINING INGREDIENTS AND SERVE. JALAPENO BASIL VINAIGRETTE
MIX THE FIRST 6 INGREDIENTS, THEN SLOWLY WHISK IN THE REMAINING INGREDIENTS AND TASTE.
Treat Your Loved One To This Sweet Treat Individual Chocolate Gateau
White Chocolate Buttercream
Melt chocolate over a double boiler with the cream cheese, butter, vanilla and lemon juice. Sift all dry. Make a well and add all wet ingredients. Spread batter out on cookie sheet and cook at 350 degrees for 15 minutes. Let cool. Cut into 3 inch circles. Layer with white chocolate cream and rapberry filling.
Serve your catch of the day in this spicy gourmet dinner.
Jalapeno Basil Vinaigrette
Add all ingredients except the oils and puree. Slowly add the oils using a high-power blender. Filet the trout and dust flesh side with cornmeal, salt and pepper. Saute in whole butter for 3 minutes on each side on medium heat. Remove from pan, add 2 more tablespoons whole butter and saute the rock shrimp and black eyed peas. Then add the corn for 1 additional minute. Place the black eyed pea mixture in the center of the plate, top with trout and drizzle the vinaigrette around.
Fresh From The Pacific
Skillet bacon until almost crisp. Add butter, celery, onion, chopped garlic, bay leaves, basil and thyme. Sweat vegetables until done. Add flour and work evenly with heavy whisk, watching out for lumps. Add clam juice and whisk out lumps. Bring to a low simmer. Add potatoes and simmer. Add heavy cream and milk and continue to simmer. Add Tabasco, salt and pepper to taste. 10 minutes before finished, add cooked crab. Cook until done. Recipe will yield 3 gallons of chowder. ***Recipe may be cut in half to yield 1 1/2 gallons.***
Celebrate the flavor of salmon with this simple, rustic dish.
Sauté filets in olive oil over high heat until browned on both sides. Remove salmon from pan, add 2 tbs. olive oil and sauté all vegetables until caramelized. Return salmon to pan, cover with the Pinot Noir and poach fish until medium cooked. To create the jus, remove salmon from pan, reduce wine with the vegetables until thick, then whisk in heavy cream and butter. Place salmon on large platter and cover with the jus.
Be the star of your next tailgate party with this tasty tailgate treat Fresh Cod Sandwich
Cut the cod in 1 inch thick pieces. Rub in flour, dust off. Rub in egg, let excess drain. Then dredge in flour/corn grit mixture. Split flour into two different portions; One for the first part, the second to be mixed with the grits in the last part. Sauté in a large skillet or pan at moderate heat until brown. For the remoulade add the pickles, anchovies, Dijon, thyme, pepper and salt to the mayo and mix well. Cut the baguettes into two portions, spread the remoulade on both sides. Layer the fish first, lettuce and tomatoes. Now you're ready for the tailgate party. Have fun and GO DUCKS!
Be the envy of your tailgate party with this Tasty Tailgate Treat! Fish Tacos
SEASON THE FISH WELL WITH THE CHILI, SALT AND PEPPER AND BRUSH WITH OLIVE OIL. GRILL AND SLICE INTO THIN STRIPS. COMBINE THE GUACAMOLE, SOUR CREAM, JUICE OF LIME AND SALT AND PEPPER TO TASTE. COMBINE THE VINEGAR AND OIL WITH THE CABBAGE AND ADJUST SEASONING WITH SALT AND PEPPER. PLACE TORTILLAS ON GRILL FOR 10 SECONDS ON EACH SIDE TO WARM. ASSEMBLE BY SPREADING THE GUACAMOLE MIXTURE ON TORTILLA, FOLLOWED BY THE SLAW AND FINALLY THE FISH. BLACK BEAN AND MANGO SALAD
COMBINE ALL INGREDIENTS AND ADJUST FLAVOR WITH SALT AND PEPPER.
Try This Easy-To-Make Tailgate Treat For A Healthy Pre-Game Alternative SALAD
SALT AND PEPPER THE SALMON, GRILL AND FLAKE. TOSS THE REMAINING INGREDIENTS AND SERVE. CIDER MUSTARD VINAIGRETTE
ADD THE VINEGAR AND JUICE TO A BOWL WITH THE MUSTARD AND SHALLOT AND MIX. THEN WHISK IN THE OLIVE OIL.
Impress your friends with this easy-to-make tailgate special
Oil and grill the foccacia on both sides for 30 seconds. Oil and grill the shrimp until just done (about 3 minutes per side) Arrange the tomatoes, then slice the shrimp in half lengthwise and arrange, followed by the goat cheese and herbs. Place back on the grill and cover until cheese has melted. GO DUCKS!!!
Impress your friends with this easy-to-make Tailgate Special
Oil and grill the foccacia on both sides for 30 seconds. Oil the peppers and grill until well-charred. Grill the steak to medium, let rest and slice against the grade very thinly. Spread the pesto on to the foccacia, then arrange the steak first, followed by the peppers and brie. Place back on the grill and cover until cheese has melted. GO DUCKS!!!
Be the star of your next tailgate party with this tasty tailgate treat Grilled Swordfish
First add the balsamic and olive oil together with the chopped thyme and reserve half of the liquid for the vegetables, the other half for the swordfish. Now rub or brush the swordfish with part of your reserved balsamic/oil mixture. With the potatoes you want to cut into small quarters and then toss with olive oil, turmeric, granulated garlic, salt, and pepper. Cook at 400 degrees for about 30 minutes or until golden brown or use foil version on grill for ten min. You need to peel and cut the veggies into sticks, put into a bowl and toss with the other oil/vin. mixture. The veggies will need 400 degrees for 10 minutes or you can also use the foil process for these as well for 10 minutes. The swordfish will need to be grilled last because your veg and starch will hold fine. Make sure all the marinated is drained off the fish before grilling, use a hot grill and your fish should only take about 6 to 7 minutes. Have fun with your food and GO DUCKS!
This tangy Southern treat will have you asking for more. Crust
Mix all ingredients well. Pat into 9 inch pie plate. Bake 5 minutes at 340 degrees. Filling
Combine all ingredients well. Pour into shell. Bake 15-20 minutes at 330 degrees. Garnish with fresh glazed fruit. Chill and serve.
Add some pizzazz to your next tailgater with this Tasty Tailgate Treat! Lemon-Thyme Marinated Chicken
Combine thyme, chopped garlic, wine, oil, pepper, and salt with the chicken in a small bowl or pan. Leave to marinate over night. Grill on barbecue at medium heat until chicken is white inside. Scalloped Potatoes au gratin
Combine cream, cloves, and bayleaf in a sauce pot. Bring to a simmer. (20 min.)After boil remove bay leaf and cloves from cream. Turn down to low and add potatoes, onions, and 2 cups parmesan. Leaving 1 cup of cheese. Simmer for another 15 minutes. Pour into tempered glass dish and sprinkle the rest of the parmesan on top. Cover with plastic wrap and foil then put in oven at 350 degrees for 30 minutes. After taking out of oven pull off plastic and foil. Put under broiler for 3 to 5 minutes to caramelize or brown. Now you're ready to take to the game, just let it cool for about 1hour. Just put your scalloped potatoes in some plastic and foil and reheat at the game. It is a good idea to make this part of the recipe the night before the big game. Roasted Root Vegetables
Cut all veggies length wise and roll in olive oil, pepper, and salt. Seal in foil and put on barbecue at the same time you as the chicken. The veggies should take about 15 minutes or until they too start to get brown. GO DUCKS!!!
Try this delicious recipe yourself Roasted Mushrooms with Polenta, Blue Cheese and Balsamic
Bring the water and salt to a boil, slowly add the polenta and stir over low heat for 25 minutes. Remove polenta from heat and spread out on cookie sheet. Cool then cut into 3 inch circles. Toss the mushrooms with the olive oil and garlic, spread out on cookie sheet pan and roast for 10 minutes at 375 degrees. Combine the blue cheese and the bread crumbs. Cook the balsamic vinegar on medium heat until thick and syrupy (careful not to burn.) To assemble, heat the polenta rounds in the oven for 5 minutes, place in individual bowls, top with equal portions of mushrooms and blue cheese, mix and brown in oven for 5 minutes. Remove hot bowls from oven and drizzle with the vinegar reduction. ENJOY!
Be the star of your next tailgate party with this tasty tailgate treat. Philly Steak Sandwich
Sauté the bell peppers and onions in skillet or pan. When they start to turn brown put in the beef or buffalo. Cook for about 3 minutes at high heat until fully cooked. Now put the peppers on the hoagie first, than the meat, and last generously put the cheese. Wrap in tin foil and put on the grill for about 4 minutes or until cheese is melted.
A fresh alternative for your next tailgate party. Marinated Pork
Cut pork into 1" cubes. Mix beer, brown sugar, oil, salt and pepper with pork. Let marinate for 6 hours. Blackberry Barbecue Sauce
Simmer berries, molasses, vinegar and sugar in a sauce pot for 20 minutes. Add your choice of barbecue sauce and simmer for another 10 minutes. Cous Cous Salad
Cook cous cous in boiling water until tender. Add chopped tomatoes, onions, parsley, mint, oil and seasoning to cous cous. Soak wooden kabobs for 1 hour prior to grilling in warm water. Spear pork and other favorite vegetables such as onions, peppers, squash, etc. Grill for 5-6 minutes. Glaze with blackberry barbecue sauce. Place over cous cous and enjoy. GO DUCKS!!!
Why grill hotdogs at the tailgater when you could grill this Tasty Tailgate Treat?
Whisk together the oil, vinegar and garlic. Marinate mushroom for 4 hours, drain and grill 3 minutes on each side. Oil and grill the vegetables, then assemble sandwich with the vegetables, then the cheese. Place mushroom back on grill and cover to melt cheese. GO DUCKS!!!
Delight your guests with this delicious yet simple meal.
For the tuna, salt and pepper and roll in the seeds. Sear tuna in 2 tablespoons of sesame oil until just rare. Chill tuna and cut into thin strips about 2 ounces each. Heat 8 cups water to just below the boil stage. Remove from heat and add two rice paper sheets, keeping the sheets together. Let steep in the water for about 20 seconds (or until soft). Place the sheets flat on clean surface and add 1 ounce arugala, 1 tuna strip and 2 ounces mango in that order. Turn the edges in and roll away from the counter. Cover with a damp cloth until ready. Makes two handrolls.
Surprise your buddies at your next tailgater with this International Tailgate Treat Tandoori Chicken
Mix the first 8 ingredients and marinate the chicken overnight. Drain the chicken and grill until done. (Do not worry about a charred look, that is the yogurt browning.) Top with Cucumber Riata and serve in pita bread warmed upon the grill. Cucumber Riata
Peel cucumber and cut in half lengthwise.Cut each in half again lengthwise and slice each strip into 1/2 inch pieces. In a small bowl, combine salt, pepper and mint. Squeeze cucumber pieces gently between fingers to remove excess liquid. Place cucumber in deep bowl; add tomato and toss gently. Add yogurt to cucumber mixture, stirring to blend. Refrigerate for 4 - 6 hours before serving. Taste and adjust seasoning.
Our fresh chilled soup brings the flavor of Spain to your lazy summer afternoons. Heirloom Tomato Gazpacho
Combine and marinate 24 hours. Puree and adjust seasoning with salt, pepper and lime juice. For the salad, combine 2 ounces fresh bay shrimp, 2 ounces avocado, 1 ounce small diced cucumber and 1 ounce Sherry vinegar. Place in a 2 inch mold in the center of the bowl and pool the gazpacho around. Garnish with fresh cilantro and fried tortilla strips.
This tangy Southern treat will have you asking for more. Crust
Mix all ingredients well. Pat into 9 inch pie plate. Bake 5 minutes at 340 degrees. Filling
Combine all ingredients well. Pour into shell. Bake 15-20 minutes at 330 degrees. Garnish with fresh glazed fruit. Chill and serve. |
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