Saturday Night Dinner

While my parents were here this weekend, Nate decided to play gourmet chef as he so often likes to do. He made a fabulous Campfire Trout recipe from the A Chef's Bounty cookbook his parents got him for Christmas. The dish consisted of a honey nut sauce on the bottom of the plate, topped with a slow cooked barley, stacked with a piece of corn meal encrusted trout and then topped with a zucchini, red pepper, tomato, onion, cilantro and poblano relish. Those layers were repeated twice more and the stack was topped with cooked spinach. It was the perfect combination of sweet and savory - perfection! Now if we're ever in Bend, OR, we're going to have to go and try the professional chef version and see how he did. Check out these pictures...just like the photo in the cookbook!
The other treat for the evening was that it was so incredibly nice outside that we actually got to eat dinner out on the back patio. We typically don't get to do that very often in hot, humid St. Louis!