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California whitewater rafting on the American River offers many of our favorite menus. Please see below for our most requested river rafting menu items. You asked for the recipes and here they are! Please note that they have been modified to accomodate serving sizes for four to six people. Please contact your local ordinances regarding fire regulations if you attempt these in your backyard, park or local camping areas. Otherwise, modify them further by creating them in your own kitchen!
California food never tasted so good! In the great outdoors, grilling over a fire is not only a family activity, but also a given when whitewater rafting. The guides cook and prepare a feast right on the shores of the river. Freshly prepared, we celebrate our lives in the outdoors with California's finest produce and products. Join us on a rafting trip and let us do all the cooking! Here are some of our favorite recipes below!
Mix eggs & milk in a separate bowl with a fork or whisk. Meanwhile, heat skillet to medium-high with a tablespoon of olive oil. Saute yellow onions until edges are brown (not quite carmalized) and then add peppers & mushrooms and stir until skillet mixture is well-cooked with no excess liquids. Pour eggs in slowly while stirring skillet. When eggs are done to your taste, add shredded cheddar cheese. Watch as the cheese melts. When cheese changes to a shiny, gooey consistency; stir in green onions and serve. If doing this in a Dutch Oven, place coals below in an even pattern below the oven. Experiment! If too hot, remove coals. Serves approx 6 - 8
Open tuna (please use albacore!) and drain well. Add drained tuna to a clean bowl. Flake tuna with a fork. Add diced ingredients and capers. Add mayonnaise to your liking. Serve on whole grain breads, pita or corn chips. Variations: add mustard or a favorite salad dressing.
Slice avocadoes into a small dice. Add 1 teaspoon of lime. Add all ingredients except for cilantro and remaining lime. When ready to serve, add cilantro and lime (optional) and mix well. Serve on fresh tortillas with Monterey Jack or Pepper Jack for a complete meal.
Boil pasta in water to al dente. Drain well. Immediately add pesto to taste. Stir well until pesto is distributed. Add cheeses, feta and black olives and stir again. Salt is not necessary, but you might want some black pepper. Serve with your favorite roasted chicken, grilled tri-tips or salmon steaks.
Pesto: In a small blender, add one whole bunch of Italian basil, 1/2 cup of olive oil, garlic, 1/2 cup parmesan cheese, 1/4 cup of toasted pine nuts. Blend well. Add olive oil if mix is dry. Omit cheese to keep this mix vegan.
Variation: omit all cheeses and dairy products. Add a substitute vegan parmesan cheese instead to keep this pasta vegan. Add marinated and grilled tofu. Enjoy!
Pour cake mix into a large mixing bowl. Add olive oil & one extra egg to the recipe of the cake mix. Use pineapple juice instead of water in the cake mix directions. Mix well until smooth and thick. Liberally butter the bottom and sides of the Dutch Oven or cake pan. Sprinkle the entire surface 1/4 inch deep with brown sugar. Place sliced pineapple rings in a symmetric pattern allowing space between rings. Fill the spaces around rings with Madarin orange segments. Add maraschino cherries in each hole of the sliced pineapple rings. Pour mix into Dutch Oven (or cake pan if you are at home). Cover Dutch Oven with lid. Add coals in an even pattern below the Dutch Oven and on top of the lid. Less is better! Watch the cooking time. You may need to experiment with the numbers of coals based on the size of your Dutch Oven. Keep in mind that you are trying to regulate the heat evenly. OR bake in a 350 degree oven & follow the cooking times given on your cake mix. Test with a sharp knife for doneness. Cool thoroughly & invert onto a serving platter. (Be careful when inverting) Enjoy!
Our guide staff chefs use El Dorado County Environmental Health Division regulations. Our staff includes a certified Food Safety employee and the staff follows all sanitation guidelines. W.E.T. River Trips is permitted by El Dorado County Environmental Health Division. Inspections are done prior to each season by El Dorado County Health and Safety employees. Perishable food is stored at temperatures below 41 degrees Fahrenheit. No food is reused for public consumption. Food preparation is done with your safety in mind. Sorry, no raw meats or raw fish are provided on our river rafting trips.
Disclaimer: All foods are provided as part of your trip. We do not take responsibility for any recipe failing in your attempts to duplicate our menus. Please note that our guides do not measure anything! They have prepared the food so many times that each one has their own style of cooking and may add an extra shot of garlic or less of another ingredient. Read more recipes by WET River Trips!
Do you know what you want? Request your reservation now! Otherwise, follow these other links to other rafting resources on the net. The rivers listed below will provide you with a wilderness rafting trip which will feature all the menu items listed above. Come join us for a foodie adventure on a whitewater trip!
W.E.T. River Trips was established in 1978. Running California white water rafting rivers in California. W.E.T. River Trips is an official California State Parks concessionaire.
Permitted by United States Bureau of Land Management, United States Forest Service, California State Parks, El Dorado County & other governing agencies.
Nirvana is found on the river. Raft with us and see why W.E.T. is the premier California white water rafting company for California whitewater rafting trips.