River Wave Gourmet Recipes & Cooking Tips

River Wave Foods products offer a simple, convenient way to introduce into your cooking a world of flavors that are bold, exciting and adventurous. With minimum time and effort our recipes help create dishes that will delight and satisfy.

Have a favorite recipe idea that you would like to share? Please send to recipes@RiverWavefoods.com

My Thai Gourmet Sauce

Thai Pasta Salad with Baby Bay Shrimp

Ingredients:
• 12 oz elbow macaroni
• 1/8 cup diced celery
• 2-3 T minced red onion
• 1 cup well drained cooked baby bay shrimp
• 1 cup mayonnaise
• 6 tsp River Wave Foods My Thai Gourmet Sauce

Directions:
• cook pasta in salted water, rinse, drain, cool
• mix mayo and My Thai Gourmet Sauce   
• mix cooled pasta with celery, onions and shrimp
• pour mayo/Thai sauce mixture over pasta mixture, mix well
• refrigerate at least 3 hours

Thai Cole Slaw with Jumbo Grilled Shrimp
(Serves 4)

Ingredients:
• 3 cups finely shredded cabbage
• 1/3 cup each of julienne
Red bell pepper
Carrots
Celery
Red Onion
• 12 grilled jumbo shrimp
• 1/2 cup crushed unsalted dry roasted peanuts
• 6 sprigs of fresh cilantro

Dressing:
• 1/2 cup balsamic vinaigrette
• 3 T My Thai Gourmet Sauce

Directions:
Combine the dressing ingredients in a glass jar.
Seal the lid and shake vigorously until emulsified, about 20 seconds.
Drizzle dressing over cabbage and julienne vegetables and toss.
Garnish with grilled jumbo shrimp, peanuts and cilantro sprigs.

Spicy My Thai Noodles
(Serves 4)

Ingredients:
• 1/4 cup seasoned rice vinegar
• 6 T River Wave Foods My Thai Gourmet Sauce
• 1 tsp cornstarch
• 2tsp sesame seed oil
• 8 oz. rice noodles or 8 oz. pasta noodles cooked
• 1 carrot shredded
• 3 green onions, chopped in 3 " stalks and then shredded
• 1/2 red bell pepper cut in thin lengthwise strips
• 2 cups shredded Napa cabbage
• 1/8 cup of crushed dry roasted peanuts
• 5 sprigs of cilantro

Directions:
• in a small bowl mix seasoned rice vinegar, My Thai Gourmet Sauce, cornstarch and 2tsp sesame oil
• if using rice noodles prepare according to package directions
• if using pasta noodles cook until al dente
• heat 1 tsp sesame oil in large skillet or wok.  Add carrots, green onions, bell pepper and cabbage. 
• Stir fry for 2-3 minutes
• pour vinegar and Thai sauce mixture over the vegetables
• pour vegetable mixture over cooked noodles
• mix
• garnish with peanuts and sprigs of cilantro

*grilled giant tiger prawns or calamari may be added

Seared Tuna Steaks with My Thai Gourmet Sauce
(Serves 2)

Ingredients:
• 2 - 1 and 1/4 inch thick tuna steaks
• 3 T My Thai Gourmet Sauce
• 2 - teaspoon olive oil
• 1/2 stick (1/4 cup) unsalted butter
• Sea salt

Directions:
• Lightly salt each side of steak
• Heat oil in heavy-med skillet over med-high heat
• Add tuna steaks to skillet sear until cooked to desired doneness (about 3 ½ min per side for med)
• Transfer tuna to plates. Tent with foil to keep warm
• Add butter to same skillet. Add My Thai Gourmet Sauce
• Heat but do not overcook
• Spoon over tuna steaks and serve

Berriyaki Sauce

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Grilled Chicken and Vegetable Skewers with Berriyaki Dipping Sauce
(Serves 2 for a meal or 6 for appetizers)

Ingredients:
• 2 skinless chicken breasts cut into 1 1/2" x 1 1/2 " size chunks
• 1/2 green bell pepper cut into 1 " x 1" squares
• 1/2 white or red onion cut into 1" x 1" squares
• 2 T mirin (Japanese cooking wine)
• 6 wooden bamboo skewers
• 1-3 tsp canola oil

Directions:
• soak bamboo skewers in water for al least 15 minutes
• sprinkle mirin over cut up chicken, let sit while preparing vegetables
• alternate any combination of chicken, onion and bell pepper on skewers
• oil grilled pan, fry pan or bar-b-que grill
• cook chicken thoroughly
• brush on Berriyaki Sauce during last 1-2 minutes of cooking
• fill dipping bowl with approx 1 T of Berriyaki Sauce to be used for additional flavor

Grilled Wild Salmon with Berriyaki Glaze
(Serves 4)

Ingredients:
• 1-2 wild salmon fillets or 4 salmon steaks
• 3/4 cup Berriyaki Sauce
• 12 ripe marrionberries or blackberries
• 4 sprigs of parsley

Directions:
• grill salmon fillet or steaks until almost cooked
• brush on Berriyaki Sauce
• drizzle approx 1 T of the Berriyaki sauce on a white plate
• place cooked steak on top of sauce
• drizzle additional sauce over the salmon
• garnish with fresh berries and parsley sprig

Tapanui Tapenade

Tapanui Tapenade Sweet and Savory Bread Stuffing

Ingredients:
• 2 1/2 cups bread cubes (day old bread works best)3
• 1/4 cup River Wave Foods Tapanui Tapenade
• 1/2 med onion diced
• 2 stalks celery diced
• 2 T butter
• 2 T olive oil
• 1/4-1/2 cup broth

Directions:
• saute onions and celery in olive oil
• mix in bread cubes
• add River Wave Foods Tapanui Tapenade and butter
• moisten with broth
• bake in a covered baking dish @ 350 degress for 30-40 minutes
- or use as a stuffing for:
*favorite squash
*baked apple topped witha dollop of sweetened mascarpone cheese or cream
*roast chicken
*roast pork or stuffed pork chops

Tapanui Tapenade and Goat Cheese Appetizer

Ingredients:
• 8 oz round of Chevre (goat cheese)*
• 1 6.5 oz jar of River Wave Foods Tapanui Tapenade
• 1 sprig of fresh rosemary
• 1 box water crackers

Directions:
• place cheese on a plate
• mound tapenade over and around the cheese
• garnish with sprig of rosemary
• arrange crackers around the cheese

* also great with cream cheese

Tapanui Tapenade Yogurt

Ingredients:
• 1 cup yogurt ( vanilla or maple seem to work best)
• 3 T River Wave Foods Tapanui Tapenade

Directions:
• thoroughly mix tapenade in with yogurt
• can be poured over fresh fruit, cereal or eaten all by itself

Argentinean Chimichurri Sauce

Pan Seared Strip of Rib Eye Steak with Argentinean Chimichurri Sauce
(Serves 4)

Ingredients:
• 4 boneless trip or ribeye steaks (about 8 oz each)
• River Wave Foods Argentinean Chimichurri Butter*
• Salt and Pepper

Directions:
• heat a heavy bottomed non-reactive 12 inch skillet over high heat until very hot
• salt and pepper both side os steaks
• lay steaks in pan, cooking two at a time
• reduce heat to medium high, cook until browned (about 4 minutes) and then flip meat
-4 more minutes for rare (120 degrees internal temp)
-5 more minutes for med-rare (125-130 degrees internal temp)
-6 more minutes for med (135-140 degrees internal temp)
• transfer steaks to plate and place a large dollop of chimichurri butter on each steak,
• allow the butter to melt. Serve immediately

*To Make Argentinean Chimichurri Butter
• Mix together the following until thoroughly combined:
• 1 stick softened butter (unsalted preferred)
• 4-5 T River Wave Foods Argentinean Chimichurri Sauce

Argentinean Chimichurri Spread and Bagette Appetizer

Ingredients:
• 6 oz whipped cream cheese
• 3 - 5 T River Wave Foods Argentinean Chimichurri Sauce

Directions:
• mix all ingredients throughly
• spread on bagette slices and place under a broiler for 1-2 minutes
• can be topped with boiled shrimp or slice of beef steak prior to broiling