Grilling packet recipes!?

5 Responses to “Grilling packet recipes!?”

1. Angel****1 says:

   May 19, 2010 at 10:15 am

   Salmon Grill Packets

   1 cup couscous, cooked*
   1/3 cup roasted cashews, chopped
   5 scallions (3 chopped, 2 cut into matchsticks for garnish)
   1 orange, juice and rind of, grated
   1/4 cup dry sherry
   2 1/2 tablespoons soy sauce
   2 1/2 teaspoons mirin (sweetened rice wine)
   1 tablespoon toasted sesame oil, plus more for brushing
   1 1/2 tablespoons fresh ginger, grated
   4 cups baby spinach
   24 ounces salmon fillets
   salt and pepper, to taste

   Preheat your gas grill.
   In a small bowl, combine couscous*, cashews, chopped scallions and orange peel; set aside.
   In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tblsp sesame oil, and the ginger; set aside.
   Tear off four 2-foot-long sheets of heavy duty foil and fold each in half to form a rectangle; brush with sesame oil.
   Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish filet; season with salt and pepper.
   Fold the edges of the foil up and inward to start forming a packet.
   Whisk the grilling sauce and pour about 1/4 cup into each packet.
   Roll up the edges of the foil together to seal.
   Grill the packets over indirect medium heat, with the lid down, for 25 minutes.
   let the fish rest for 3 minutes before opening the packets.
   Garnish with the remaining scallion matchsticks.

   * note the recipe in the magazine did not specify cooked couscous, but there just doesn’t seem to be enough liquid to cook the couscous on the grill in the packet, I may try it that way the first time and update this recipe!

   OR

   Bacon and Potato Packet

   4-6 large potatoes, cut into 1/4 inch pieces
   I package bacon, cooked and crumbled
   1 large onion, chopped
   1 1/2 cups mozzarella cheese
   1/2 cup Parmesan cheese
   6 tablespoons butter or margarine
   2 teaspoons salt
   1 teaspoon black pepper
   aluminum foil

   Preheat grill for medium heat. Tear two large pieces of aluminum foil (about 20 inches) and lightly grease. Place equally portioned amount of potatoes and onions on each sheet of foil and season with salt and pepper. Sprinkle with cheeses and crumbled bacon. Place three to four pats of butter on top each packet, bring ends of foil together and fold down to create a good seal. Poke one small hole on top each packet. Place onto grill and and allow to cook for 35-45 minutes. When potatoes are tender, remove from grill and carefully open packets. Serve with more grated cheese on top.

   OR

   Cheddar Burger Veggie Packets

   1-1/2 cups baby carrots
   1 lb. extra-lean ground beef
   1 cup shredded Cheddar cheese
   1 Tbsp. Worcestershire sauce
   1/4 cup minced onion
   2 Tbsp. steak sauce
   1/2 tsp. seasoned salt
   1/8 tsp. pepper
   2 medium potatoes, thinly sliced
   2 yellow summer squash, sliced
   1 pint cherry tomatoes
   1 green bell pepper, chopped
   1/4 tsp. seasoned salt
   1/8 tsp. pepper
   1/4 cup steak sauce

   Prepare and heat grill. Spray nonstick cooking spray on half of one side of four 18×12" sheets of heavy duty aluminum foil. Bring a small pot of water to a boil, and cook carrots for 3 minutes.
   Mix beef, cheddar cheese, Worcestershire sauce, minced onion, steak sauce, 1/2 tsp. seasoned salt and 1/8 tsp. pepper in medium bowl. Form into 4 patties, each about 1" thick.

   Place potatoes on prepared side of foil sheets. Top with beef patty, drained carrots, summer squash slices, tomatoes, and green bell pepper. Sprinkle with 1/4 tsp. seasoned salt and 1/8 tsp. pepper and top each with a tablespoon of steak sauce.

   Fold foil over food so edges meet and fold to seal, making a 1/2" fold; fold again. Make sure to allow space on sides for expansion; don’t fold the foil tightly around the food.

   Grill packets 6" from medium coals for about 20-25 minutes, rearranging and turning often, or until potatoes are tender and beef is thoroughly cooked.

   You can also bake the packets in a preheated 450 degrees F oven for 20-30 minutes until done. 4 servings
2. libbyami says:

   May 19, 2010 at 10:15 am

   here are some great links
   http://peaceandcarrots.homestead.com/FoilPacketMeals.html
   Have Fun!
3. Mary M says:

   May 19, 2010 at 10:15 am

   check this site:
   http://www.reynoldspkg.com/reynoldskitchens/en/info_page/grilling.asp

   this is not foil, but it’s good!

   Summer Vegetable Packs with Toasted Pecan Butter MAKES 6 PACKS
   1/4 cup plus 2 TB pecans
   3 TB unsalted butter, softened Salt
   2 zucchini (about 4 ounces each), sliced crosswise 1/3 inch thick
   2 large beefsteak tomatoes, each cut into 12 wedges
   1 yellow squash (about 4 ounces), sliced crosswise 1/3 inch thick
   1 small onion, thinly sliced
   1/2 pound thin wax beans or green beans, cut into 2-inch lengths
   1/2 cup corn kernels
   6 ounces Swiss chard, stalks discarded, leaves cut into wide ribbons (about 2 packed cups)
   Six 2-by-1-foot pieces of frozen banana leaf, thawed (see Note)
   12 bacon slices, cut in half crosswise
   Extra-virgin olive oil, for drizzling
   Freshly ground pepper
   Vegetable oil, for the grill
   Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Transfer to a plate, let cool completely, then chop. In a bowl, mix the pecans with the butter. Season generously with salt.
   Light a grill. In a large bowl, gently toss the vegetables. Spread the banana leaves on a work surface. Lay 4 pieces of bacon side by side in the center of the bottom half of each leaf. Spread the vegetables over the bacon and drizzle with olive oil. Season with salt and pepper. Fold the top half of each leaf over the vegetables, then tuck the sides underneath to seal. Tie the packs with kitchen string to secure.
   Lightly brush the grate with vegetable oil. Grill the packs, bacon side down, over a medium-hot fire until you hear the juices bubble steadily, about 15 minutes. Transfer the packs to plates. Untie the packs, top the vegetables with the toasted pecan butter and serve.
   MAKE AHEAD The pecan butter can be refrigerated for 2 days or frozen for 1 week. The assembled vegetable packs can be refrigerated overnight. NOTES Whole banana leaves are available frozen at Latin markets and can be cut to the desired size. Wipe with a damp cloth before using.
4. imt3495 says:

   May 19, 2010 at 10:15 am

   We like seasoned chicken breasts with a half of bottle of your favorite italian dressing, onion, garlic, little red potatoes, fresh green beans, red pepper slices, pieces of corn on the cob all put in a foil pouch with 1 ice cube. Grill for about 15 to 35 minutes. Serve with a green salad and garlic bread.

   You can use nice thick halibut steaks or tuna steaks too
5. Bob from Horse games says:

   October 11, 2010 at 9:18 am

   Hi, there! I love this post! Great work! A lot of usefull information. Keep up the good work!