We started with one of my favorites, grilled figs with burrata cheese served with balsamic vinegar and olive oil, I pretty much ate half of this plate once we got the shot.
What’s better than a huge Mexican breakfast outdoors? The menu consisted of a large iron skillet filled with fried eggs and topped with cheese and tomatillo salsa, refried beans, corn tortillas heated in foil packets, grilled pineapple and mango skewers, sliced avocados, tomato juice with lime in salt & chile rimmed jars and fresh Mexican hot chocolate!
These are grilled lamb chops with rosemary and one of my favorite new salads, Israeli couscous with grilled corn and arugula, and pears with honey. The Israeli couscous recipe was adapted from a cookbook called Good Food to Share by Sara Kate Gillingham-Ryan, who also happens to the daughter of our food stylist Karen Gillingham.
At El Capitan Canyon, you can order a BBQ kit for your evening meal, they deliver it right to your cabin, but you have to add your own seasonings if you want to make it extra special. This one is the Tri-tip, we added grilled onions and charmoula. The kit came with baked beans,vegetables, salad and garlic bread.
The last meal we made on day two of our trip, was the Grilled Salmon, it is also a kit you can order from the campsite, our awesome food stylists made little hobo packs and cooked the salmon, seasonings and veggies together. I love the colorful styling of this one.
The perfect way to end a day roughing it outdoors is with a sweet treat of grilled pound cake with tres leches sauce and a cuddle by the fire.