All wrapped up: Foil packets make dinner on the grill easy
Dinner in an aluminum foil bundle used to be relegated to camping with the Scouts.
Not anymore. It’s become quite acceptable to throw some inventive food combos into a packet and toss them on the grill for dinner.
A little heat, a little steam and dinner is ready. Easy and fast, it’s hard to go wrong.
A bonus to cooking this way is that you can make up a couple different dishes and have them cook at the same time. These packets typically are intended to feed two to four, so you could create a little smorgasbord or feed varied appetites in your family.
Plus, the packets will stay warm when you take them off the grill. Just don’t let them sit too long and overcook.
The recipes here are from recipe online compiler Tablespoon.com and the New York Times.
Tip: Use heavy-duty aluminum foil to reduce the chance of tearing tin foil. You can also double up the regular foil layers to make a sturdier packet.
Sweet Potato and Apple Hobo Pack
1/4 cup golden raisins
3 tablespoons cognac
2 sweet potatoes, peeled and quartered lengthwise
2 Golden Delicious apples, unpeeled, cored and quartered
1 large red onion, peeled and sliced thin
1/4 cup finely chopped sage
4 tablespoons butter
1 tablespoon orange zest (about 1 orange)
Salt and pepper
1. Build a fire in the grill. Let the fire die down, until the coals are covered with gray ash.
2. Put the golden raisins and cognac in a small bowl and soak for 10 minutes.
3. Tear off eight sheets of heavy-duty foil, each about 2 feet long, and divide them into two stacks. Place half the sweet potato quarters, apple quarters, onion slices and sage in the center of the top sheet in each stack. Dot each with half the butter and half the raisins, plus the orange zest and salt and pepper to taste. Fold the top sheet in each stack over the vegetables, rotate each package one-quarter turn, and fold the second sheet over it. Repeat with remaining two sheets of foil.
4. Place the packs in the coals around the periphery of the fire. Pile up the coals around the pack and cook 30 minutes.
5. Remove the pack from the coals, unwrap and check: If the sweet potatoes need more time, put the pack back in the coals or in a 300-degree oven until the potatoes are easily pierced with a fork but give a bit of resistance. Makes 4 servings.
SMOKED TURKEY SAUSAGE FOIL PACK
6-8 ounces smoked turkey sausage, cut into 1/2-inch pieces
8-ounce packet frozen garden vegetable medley
1 tablespoon olive oil
Pinch salt and pepper
Stir together all ingredients in a medium-sized bowl. Drizzle with olive oil and season with salt and pepper. Lay out a piece of foil and fold edges up to make a bowl. Pour ingredients onto foil.
Use a second piece of foil to cover packet. Be sure to pinch the edges closed so it seals well. Grill packet over medium direct heat for 8-10 minutes per side. Open packet carefully as steam will escape. Serve while warm. Serves 2.
TEX-MEX FOIL PACK
1/2 cup frozen corn
1/2 cup black beans
1/4 cup minced red onion
1/2 jalapeño, seeded and minced
1/4 cup crumbled queso fresco
1 tablespoon dry taco seasoning mix
Stir together all ingredients in a medium-sized bowl. Lay out a piece of foil and fold edges up to make a bowl. Pour ingredients onto foil.
Use a second piece of foil to cover the packet. Be sure to pinch the edges closed so it seals well.
Grill the foil packet over medium direct heat for 8-10 minutes per side.
Open foil packet carefully as steam will escape. Serve while warm, Serves 2.
SHRIMP AND VEGGIE
FOIL PACK
1/2 pound (15-18 count) shrimp, cleaned but shell on
1 (7-ounce) frozen blend vegetables
1/2 lemon, sliced thin
2 teaspoons Old Bay or other seafood seasoning
Clean shrimp by cutting up the back of each one with kitchen shears. Leave the shells on but run them under cold water to remove the vein.
Stir together all ingredients in a medium bowl.
Lay out a piece of foil and fold edges up to make a bowl. Pour ingredients onto foil and place lemon slices on top.
Use a second piece of foil to cover the packet. Be sure to pinch the edges closed so it seals well.
Grill the foil packet over medium direct heat for 8-10 minutes per side.
Open foil packet carefully as steam will escape. Serves 2.
10 fast packet recipes
How to: Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed.
Each recipe serves 2 to 4:
Jalapeno Poppers: Remove the stems from 8 jalapenos; scrape out the seeds and stuff with muenster cheese. Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes.
Quesadillas: Sprinkle shredded pepper jack cheese on half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.
Garlic Shrimp: Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.
Lemon-Herb Chicken: Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.
Glazed Pork: Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture; seal in a foil packet. Grill over high heat, turning, 18 minutes.
Zucchini and Tomatoes: Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated Parmesan.
Roasted Broccoli: Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes.
Potato Gratin: Toss 2 thinly sliced peeled potatoes, 1/4 cup grated Parmesan, 2 tablespoons melted butter and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25 minutes.
Cheesy Garlic Bread: Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf french bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.
Glazed Peaches: Toss 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons butter and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.
Food Network
This story was originally published July 13, 2015 at 4:20 AM with the headline "All wrapped up: Foil packets make dinner on the grill easy."