Eclectic Entertaining can happen anywhere
Spring skiing is my favorite with the longer, warmer, sunnier days. Our remaining ski days are numbered so they must be enjoyed while we can! Once again, we enjoyed a perfect day in Vail, CO this week and naturally, another mouth-watering lunch at Belle’s Camp. I stepped up my game and served: rib eye steak with caramelized onions and sautéed mushrooms with a dollop of horseradish on top, kale salad, clementines and Truffnies.
Keeping food safety in mind, you may be wondering how we transport food while skiing. Well, let me tell you! The rib eye I marinated in Worcestershire sauce, then sprinkled them with McCormick Montreal Steak Seasoning. I froze the steaks in a zipper baggie. Actually, I used two bags to prevent leakage. The onions and mushrooms I prepared the night before and wrapped them in double-layered foil, tucked into a plastic baggie. This is all packed into my backpack and not a problem while skiing. The steaks were the perfect temperature by lunch time to char on the grill. Charred rare is our preference and it worked out just the way I planned. The onions and mushrooms were placed on the grill in the foil while the steaks cooked away. Salad was ready ahead of time and served along with the clementines. Chocolates topped off the meal – Lemon Lavender Truffnies, a favorite. Next time….I see some surf and turf happening so stay tuned!
If this sounds like fun but you don’t enjoy the higher elevations strapped into skis, have no fear. Just borrow my ideas for your next tailgate at Red Rocks, a Bronco game or while boating. As always, keep it eclectic!
For more easy and elegant entertaining recipes, please visit Eclectic Entertaining online.
