Saturday (day 2)
we emerged from our tents and scoped out a perfect spot on the field to plant ourselves for brunch and beyond.
Tempeh Bacon and Avocado Sandwiches
with Corn Salad
The corn salad was inspired by Mexican street corn (grilled with mayo, chili powder, lime and cotija cheese.) I made it at home with Trader Joe’s frozen corn, lime, olive oil, ancho chili powder, scallions and feta cheese. The sandwiches were served open faced on whole wheat bread. Dessert was delicious, juicy cherries.
Dinner was kebabs.
Curried Beef and Veg Kebabs with
Corn on the Cob and Grilled Bread
We used red onion, zucchini, yellow squash, red pepper, and beef….All drizzled with olive oil and sprinkled with salt, curry powder and some cumin (although there is cumin in the curry powder–see below–I LOVE cumin on grilled food.)
The curry powder was made from scratch from Mark Bittman’s “Hot Curry Powder” recipe:
- 2 small dried Thai or other hot chili (I used dried ancho)
- 1 T black peppercorns
- 1 T coriander seeds
- 1 t cumin seeds
- 1 t fennel seeds
- 1 t fenugreek seeds
- 1 T ground tumeric
- 1 t ground ginger
All the spices were toasted in a skillet until fragrant and then ground in a spice mill (actually a coffee grinder re-purposed for grinding spices).
Served with the kebabs, we had hummus (bought from Stew Leonard’s) and grilled bread (simply brushed with olive oil and grilled). One trick to great toasted or grilled bread is to not let it lie flat while its still hot. This will ensure it stays crispy on both sides. Check my fancy technique above, borrowed from my card-house building days.
Day 3
Sunday, was brunch—we ate all that was leftover, and it was delicious.
Tomato and Avocado Salad
Watermelon
We also ate apples and peanut butter, stuffed grape leaves, a grapefruit, and cherries…
We left the Mountain Sunday afternoon, and made a couple of food-stops on our way home. First at the 209 Diner for a late lunch, followed by a classic 4th of July dessert — ice cream at D’Lite’s.
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Mountain Cooking, Day 2 and 3
Saturday (day 2)
we emerged from our tents and scoped out a perfect spot on the field to plant ourselves for brunch and beyond.
Tempeh Bacon and Avocado Sandwiches
with Corn Salad
The corn salad was inspired by Mexican street corn (grilled with mayo, chili powder, lime and cotija cheese.) I made it at home with Trader Joe’s frozen corn, lime, olive oil, ancho chili powder, scallions and feta cheese. The sandwiches were served open faced on whole wheat bread. Dessert was delicious, juicy cherries.
Dinner was kebabs.
Curried Beef and Veg Kebabs with
Corn on the Cob and Grilled Bread
We used red onion, zucchini, yellow squash, red pepper, and beef….All drizzled with olive oil and sprinkled with salt, curry powder and some cumin (although there is cumin in the curry powder–see below–I LOVE cumin on grilled food.)
The curry powder was made from scratch from Mark Bittman’s “Hot Curry Powder” recipe:
All the spices were toasted in a skillet until fragrant and then ground in a spice mill (actually a coffee grinder re-purposed for grinding spices).
Served with the kebabs, we had hummus (bought from Stew Leonard’s) and grilled bread (simply brushed with olive oil and grilled). One trick to great toasted or grilled bread is to not let it lie flat while its still hot. This will ensure it stays crispy on both sides. Check my fancy technique above, borrowed from my card-house building days.
Day 3
Sunday, was brunch—we ate all that was leftover, and it was delicious.
Tomato and Avocado Salad
Watermelon
We also ate apples and peanut butter, stuffed grape leaves, a grapefruit, and cherries…
We left the Mountain Sunday afternoon, and made a couple of food-stops on our way home. First at the 209 Diner for a late lunch, followed by a classic 4th of July dessert — ice cream at D’Lite’s.
Similar Posts: