Rhode Island camping cuisine: fresh-caught local striper with smoky fire-roasted asparagus, loaded baked potato and garlic knots, all cooked over the campfire on the trusty cast-iron skillet. Appetizer not pictured: fresh-caught scallops seared in garlic butter.
Second time cooking Pad Thai, this time w/ a mind for authenticity: tamarind + fish sauce = smelly but so delicious. How'd I do?
Swordfish with Kohlrabi Carrot fritters and sautéed mustard greens
Seared loin of lamb, roasted carrots, mashed sweet potatoes, and grilled zucchini and squash. First time cooking lamb, really loved the results! #challenge #color #omnomcity
Loin lamb chop with fresh thyme, parsley, sage, and garlic, topped with a portobello balsamic reduction. #nbd #dinneronaweeknight