Some believe that I only eat food at the level of Alinea, or at least cooked
sous-vide. But since one does have to eat, I do adjust to the circumstances and, depending on the circumstances, will eat almost everything.
As we are currently touring national parks in Utah and Wyoming with an RV, quite some adjustment is necessary. Luckily I can enjoy what I’m eating anyway. The burners in the RV are so bad that it takes 15 minutes to bring half a liter (2 cups) of water to a boil. So cooking on those is out. But at the campsite in Grand Teton National Park we do have our own firepit with grill, and with a little improvisation we made these delicious chicken fajitas. Another nice thing is that for a change we were cooking together.
Meanwhile, we seasoned boneless and skinless chicken thighs with salt and pepper and coated them with olive oil. Fajitas are often marinated in beer, wine or water with Mexican herbs and garlic, but we didn’t have the herbs nor the time.
The fajitas tasted great, but perhaps that was due in part to the trouble making them and the great view on Jackson Lake.