RiverHouse Creamy Avocado Habanero Egg Salad

Just for those that have been complaining about the constant politics out there. From my recipe book.

RiverHouse Creamy Avocado Habanero Egg Salad

Avocado , Habanero Peppers , Eggs, Picnic, Salad, Sandwich

Prep 5 M ∙ Cook 5 M ∙ Makes 1 ∙ Difficulty Easy ∙ Source RiverHouse


  • 2 Hard Boiled Eggs
  • 2 tablespoons Plain Greek Yogurt
  • ½ An Avocado
  • ¼ Sweet Yellow Pepper, finely diced
  • ½-1 teaspoon Green Habanero Hot Sauce
  • Salt & Pepper
  • Lettuce for Serving


1. Mash the hard boiled eggs with the yogurt and salt & pepper to taste in a small bowl.

2. Mash the avocado separately and then add to the eggs.

3. Add the habanero pepper and green habanero hot sauce and mix together.

4. Spoon egg salad into washed green lettuce leaves, garnish with parsley, lime wedges, thin pickled vidalia onion slices and more hot sauce if desired.

Serve with a snifter of añejo tequila.  Cazadores if you can. The vanilla notes in the tequila really work with the fruity flavor of the habanero

Dobrou chuť!

– Eliot

RiverHouse Pain Perdu

RiverHouse Pain Perdu


Bread, Breakfast, Eggs, Main Dish

Prep 10 hr ∙ Cook 30 min ∙ Makes 4 ∙ Difficulty Easy ∙ Source RiverHouse Cookbook


  • 1 baguette or brioche (slightly dry or day-old is good), sliced into approximately 1-inch slices
  • 5-7 large eggs, lightly beaten
  • ¾ cup whole milk
  • 1 tablespoon vanilla extract
  • ¾ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 cup dried cranberries/figs
  • 1/2 cup walnuts/pecans/almonds
  • 1/4 cup dates


1. Generously butter a 9×13-inch baking pan. Place the bread (or other carbohydrate) in a single layer along the bottom of your pan.

2. In a separate medium sized bowl, combine the eggs, whole milk, extract, sugar, and cinnamon until combined. Beat until you have light bubbles around the edges, but not frothy. Gently stir in dried fruit and nuts, only long enough to make sure they’re evenly dispersed and coated.

3. Pour this mixture over the arranged slices of bread, lifting slices to make sure it gets into all of the in-between spots. If you miss spots on the top of the slices, you can either flip them upside down (the bottoms will likely be well coated since the mixture has settled in the bottom of the pan).

4. Cover well, and place in the refrigerator overnight. Go to sleep; have sweet dreams.

5. Wake up the next morning. Think of how you’d love to have some French toast, but lament the fact that it sounds like so much work. But before you despair, remember: you’ve already done the work! Do a happy dance on over to the kitchen to preheat your oven to 400 degrees F.

6. Once preheated, place the pan in the middle rack of the oven and bake for 30 minutes or until golden and bubbling.

7. Remove from the oven and transfer the pan to a heatproof surface to cool for about 15 minutes. Serve warm. While this dish is designed as a stand-alone item, you can feel free to top with maple syrup, whipped cream, yogurt, or roasted fruit jam.

Store well-wrapped leftovers in the refrigerator for up to 2 days.

RiverHouse Habanero Bread And Butter Pickles – Recipe

RiverHouse Bread and Butter Pickles


Prep 30 min ∙ Cook 20 min ∙ Makes 10 pints ∙ Difficulty Easy ∙ Source RiverHouse Chronicles


  • 24 cups thick sliced pickling cucumbers
  • 4 onions, thinly sliced
  • 1 medium fennel bulb, thinly sliced
  • 2/3 cup coarse salt
  • 7 cups cracked ice
  • 4 cups cider vinegar
  • 4 cups sugar
  • 1 teaspoon turmeric
  • 3/4 teaspoon celery seed
  • 1.5 tablespoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1 Star Anise (broken)
  • 5 Habañero Peppers


1. Combine cucumbers, onions, fennel, salt and ice in a large bowl.

2. Mix well.

3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of water on top of it).

4. Rinse and drain thoroughly.

5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

6. Add drained cucumbers.

7. Place pot on medium low heat.

8. Bring almost to a boil, but DO NOT ALLOW TO BOIL.

9. Remove from heat.

10. Place one pepper in each jar.

11. Seal in sterilized jars, 10 minutes in a hot water bath.


Easy way to sterilize jars: Wash them well in hot soapy water.
Dry them off.
Put on a cookie sheet, right side up, at 225°F for 15 minutes.
Turn off oven and leave them in there until you need them.


Serving Size: 1 (3188 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 822.8
Calories from Fat 14 2%
Total Fat 1.6 g 2%
Saturated Fat 0.3 g 1%
Cholesterol 0 mg 0%
Sodium 9459.7 mg 394%
Total Carbohydrate 198.7 g 66%
Dietary Fiber 4.9 g 19%
Sugars 180.6 g 722%
Protein 5.2 g 10%

Smoked Steak?

  • 4 Boneless NY Strip
  • Salt
  • Pepper

Season steaks with salt and pepper. Rub agressively.

Heat smoker to 165. Put on 27 cu in. of dry Ash.

Cook for 5 hours at 165. Monitor and adjust fire with more charcoal as necessary. Nothing else.

Slice against the grain in strips. Eat directly or use in salad, wraps, chili, etc.

Also makes a heck of a catfish bait.



RiverHouse Recipes – Twisted Brownies


Everybody loves brownies. Everyone. I’m not a big fan of sweets or dessert but I do, occasionally, get an overpowering need for chocolate cake. I have no idea why but it does happen.

©2015 RiverHouse Photography of Caughdenoy, NY
©2015 RiverHouse Photography of Caughdenoy, NY

Usually, this results in a quick trip to the store to buy something from the Baked Goods section to satisfy the urge. And it is almost always not quite what I’m looking for.

So, I’ve made a quick and easy brownie recipe. It takes very little time and the result is a crispy on top, moist in the middle bit of chocolate wonder with added depth from habanero without being overpowering. These will make your day nice and they knock the chocolate craving right out of me.

Suggest you have a nice Shiraz with one (just one) of these.




1/2 cup liquid Coconut Oil
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup plain Greek yogurt
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/8 teaspoon ground habanero pepper


1. Preheat oven to 350 degrees
2. Mix oil and sugar until well blended.
3. Add eggs, vanilla and yogurt; stir just until blended
4. Mix dry ingredients in a separate bowl
5. Stir dry ingredients into wet ingredients
6. Pour into greased 9x9 square pan
7. Bake for 35 minutes or until sides just start to pull away from pan
8. Let cool completely before cutting.

RiverHouse Recipes – Maryland Blue Crabs

There is no more quintessential summer food for the residents of the DMV (DC, Maryland, and Virginia). A pile of steamed crabs and beers on a hot, humid day. Shells flying everywhere, the sound of claws cracking and the oh so exquisite sting of Old Bay as it gets into the tiny cuts you receive from the shell.

©2015 RiverHouse Photography of Caughdenoy, NY
©2015 RiverHouse Photography of Caughdenoy, NY


Every crab place in Maryland will steam the crabs for you and they do a perfectly fine job. However, I like my crabs right out of the pot. Preferably, just barely cool enough to handle. So, I cook them myself in a 10 gallon Aluminum steamer pot. I put that on a propane jet burner. And turn it up.



If you wish, you can kill the crabs by turning them on their backs and stabbing them with a sharp knife right below the mouth. I don’t but it has no effect on the recipe, one way or the other.

I suggest that you follow this recipe exactly (or not). And here’s a pro tip: don’t use cheap/bad beer in this recipe. It makes a huge difference. You’ll thank me for the advice.

Shoot me a line with any questions or comments. ENJOY!



3 Dozen Jumbo Maryland Blue Crabs
4 cups White Vinegar
4 cups India Pale Ale
1/3 cup salt
2 tablespoons whole black peppercorns
3 cups Old Bay seasoning


1. Add Vinegar, India Pale Ale, salt and peppercorns to pot and bring to boil.
2. Place 6 crabs in steamer basket and lower into pot making sure liquid does not touch crabs.
3. Sprinkle 1/2 cup of Old Bay seasoning on crabs.
4. Add 6 more crabs to steamer basket. Sprinkle with 1/2 cup of Old Bay. Cover tightly.
5. Steam for 30 minutes. (Exactly)
6. Remove and dump on table. Serve with more Old Bay, Butter, Hot Sauce, or whatever you choose. I like mine with nothing.
7. Repeat for the remaining 24.

Grilled corn on the cob, salt potatoes and oyster hush puppies are great accompaniments.

RiverHouse Recipes – Buffalo Yogurt, Black Pepper and Sweet Potato Waffles

These waffles are excellent for breakfast or anytime you feel the urge for little pockets of magnificence in every bite. I’ve added a bit of ground black pepper to give it a bit more depth and increase the waffles utility in a savory setting. I used Tellicherry but you can use whatever you have handing. The spicier nose the better.

This recipe works best with a Belgian Waffle Maker. The waffles turn out light but crispy. And the Waffle Iron I use, the Waring Pro WMK300A, is idiotproof. ( I strongly recommend . I love that thing.)

Of course, I didn’t take any pictures while developing this recipe, so you’ll have to use your imagination as to what a waffle looks like.

As with most waffles, these freeze well and can be toasted when you want to eat them. Serve the waffles with your choice of topping: maple syrup and pecans, avocado and a fried egg, chorizo and spinach, fried chicken and jalapeno syrup, sliced turkey with cranberries and cheddar, you name it!

We had just butter and hickory syrup, Adirondack-style sausages and a beauty Wheat Ale from The Ithaca Beer Company to round it off.

It was glorious

Shoot me a line with any questions or comments. ENJOY!



2 1/2 cups flour
2 tablespoons brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/8 teaspoon orange oil
1/2 teaspoon ground ginger
4 large eggs, lightly beaten
4 ounces Greek Style Water Buffalo Yogurt
8 ounces water
6 tablespoons unsalted butter, melted
1 1/4 cups pureed baked sweet potatoes (or pumpkin, or other winter squash)


1. Preheat your waffle iron. In one bowl whisk together the flour, baking soda, powder, salt, ginger, black pepper and sugar.
2. Remove skin and puree cool baked sweet potatoes in a large bowl until smooth.
3. Add melted butter, eggs, yogurt, water, orange oil to the pureed sweet potatoes and whisk well. Then, stir in the dry ingredients just until smooth.
4. Griddle the waffles in the waffle maker according to the iron's instruction, cooking until the waffles are browned and crispy on the outside. 
5. Keep cooked waffles warm in a 225F oven so you can serve them all at once.

This Week’s Recipe – RiverHouse Basic Super Chicken Broth

  • 5 lbs. Chicken Feet (well cleaned)
  • Water
  • 1 Tbsp Kosher Sea Salt
  • 1 Tbsp Tellicherry Peppercorns
  • 1 Bulb Garlic
  • 1 Medium Red Onion
  • 2 Tbsp Olive Oil
  • 2 Tbsp Kosher Sea Salt
  1. Rinse Chicken Feet very well and place in a large, heavy stockpot.
  2. Add water to cover by 2 inches.OLYMPUS DIGITAL CAMERA
  3. Add Salt and Peppercorns.OLYMPUS DIGITAL CAMERA
  4. Separate Garlic into cloves and crush with the flat of a chef’s knife and add to pot.OLYMPUS DIGITAL CAMERA
  5. Cut Onion in half and add to pot.OLYMPUS DIGITAL CAMERA
  6. Bring to a rolling and boil for 30 minutes. Add water as needed.
  7. Remove top and turn to low simmer for 10 hours. Skim any scum that forms.
  8. Remove from heat and place in refrigerator overnight.
  9. Strain into another stockpot using a fine mesh strainer.
  10. Preheat oven to 450 degrees.
  11. Line a baking sheet with aluminum foil and spread contents of strainer in a single layer.
  12. Sprinkle with Olive Oil and Sea Salt.
  13. Place on middle rack of oven and roast for 30 minutes.
  14. Remove and toss. Make sure it’s still in a single layer and return to oven for 30 more minutes.
  15. Remove and add contents to the strained broth.
  16. Uncover and simmer on low for 5 hours.OLYMPUS DIGITAL CAMERA
  17. Strain and return broth to refrigerator overnight. Discard bones and skin.OLYMPUS DIGITAL CAMERA
  18. Store in refrigerator.OLYMPUS DIGITAL CAMERA
  19. Use in soups, stews, chili, marinades, braising, etc. Or just drink it out of a mug.


This Week’s Recipe: RiverHouse Granola Bars

  • 1 cup packed medjool dates, pitted
  • 1/2 cup agave syrup
  • 1/2 cup crunchy natural peanut butter or almond butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1 1/2 cups steel cut oats
  • 1/4 cup chia seeds
  • 1/4 cup golden flax seeds
  • 1 cup dried cranberries
  • 1/2 cup chocolate chips
  • 1/4 tsp fine sea salt
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
  2. Toast your oats (and almonds, if needed) in a 350 degree oven for 15 minutes or until slightly golden brown.
  3. Place oats, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into convenient sized bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.