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Series: Late Summer Foil Pouch

Late Summer Foil Pouch Series: Spicy Asian Salmon

August 26, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Spicy Asian Salmon

This salmon is SO good served on top of a rice salad and a side of freshly sliced, rice vinegar & sugar marinated cucumbers. Adjust the spiciness of this by adding more or reducing the sriracha sauce but don’t leave out the garnish – the peanuts and fresh cilantro really take this over the top!

Ingredients:

  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp. fish sauce
  • 1 tbsp. freshly grated ginger
  • Juice of 1 lime
  • 1 tsp Sriracha, optional
  • 2 pounds wild BC salmon, cut into about 6 portions
  • ¼ cup roasted peanuts, chopped
  • 2 tbsp. chopped fresh cilantro

Instructions:

  1. Heat your BBQ to medium, about 375F.
  2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  3. Cut 12 sheets of foil, about 12-inches long. Make a double layer of foil and place one piece of salmon onto each piece of foil and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place the pouch on the grill and cook just until the salmon is cooked through, approx. 12-15 minutes depending on its thickness.
  4. Serve immediately, garnished with peanuts and fresh cilantro.

Prep Time: 15 Minutes.

Cook time: 12-15 Minutes

Late Summer Foil Pouch Series: Quick Zucchini Parm

August 24, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Quick Zucchini Parm

This vegetarian dish is so simple but really makes great use of quick cooking, garden fresh zucchini. Add more or less pepper flakes based on how spicy you like it. This is a delicious side dish and can be served hot or at room temperature.

Ingredients:

  • 3 tbsp. butter, melted
  • 1 tbsp. Well Seasoned olive oil
  • ¼ cup freshly grated Parmesan
  • 2 cloves of garlic, minced
  • Kosher salt and freshly cracked black pepper, to taste
  • 4 medium size zucchinis, cut into ¼ inch thick rounds
  • ¼ teaspoon crushed red pepper flakes
  • 2 sprigs of fresh basil, chopped

Instructions:

  1. Heat your BBQ to about 400F.
  2. Cut four sheets of foil, about 12-inches long. In a large bowl, mix the melted butter, olive oil, Parmesan cheese, and garlic. Add the sliced zucchini and toss to combine. Season with salt & pepper.
  3. Divide the zucchini into 4 equal portions and add to the center of each foil in a single layer, sprinkle with red pepper flakes. Fold the sides of the foil, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12 minutes.
  4. Served immediately, garnished with fresh basil.

Prep Time: 10 Minutes.

Cook time: 12 Minutes

Late Summer Foil Pack Series: Cajun Sausage, Potato & Green Bean Pouches

August 19, 2020

Part of our Late Summer Foil Pack Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Cajun Sausage, Potato & Green Bean Pouches

Baby potatoes and early season green beans so sweet and delicious are perfectly accented by smoky sausage and a little kick of Cajun seasoning. A few minutes before the dish is fully cooked, you can very carefully open the foil pouch (watch out for steam burns) and crack in a whole egg. Close the pouch back up and let the egg cook, this could transform the way you do breakfast on the weekends!

Ingredients:

  • ¾ lb. smoked sausage, thinly sliced (we like to use Andouille or Johnston’s Farmer sausage)
  • 1 lb. baby red potatoes, quartered
  • 1 lb. fresh green beans, trimmed
  • ½ lb. fresh mushrooms, halved
  • 1 medium onion, chopped
  • ¼ cup butter, divided
  • ¼ cup Cajun seasoning, divided
  • 2 tablespoons chopped fresh parsley leaves

Instructions:

  1. Pre-heat your BBQ to about 400F.
  2. Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer. Add butter & Cajun seasoning.
  3. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes, until the potatoes are fork tender.
  4. Served immediately, garnished with parsley.

Prep Time: 10 Minutes.

Cook time: 12-15 Minutes

Late Summer Foil Pouch Series: Fresh Stone Fruit Crumble

August 17, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Fresh Stone Fruit Crumble in Foil Pouches

Crispy, crumbly, summer sweetness – all in one handy little packet! Fresh peaches in this recipe are pretty hard to beat BUT apples, pears, plums and nectarines or any combination of, all work well. Use what is in season, available and ripe! If you can add some whipped cream or ice cream, that would be awesome but this dish is so delicious on its own, no one will miss it!

Pro tip: You can freeze these pouches. Prepare the recipe fully, seal it up and freeze on a sheet pan (so it stays nice and flat). When you are ready to cook it, thaw it at room temperature for about an hour and then bake as you usually would.

Ingredients:

  • 5 medium, ripe peaches, nectarines or plums, pitted & sliced, skin on
  • ½ lemon, juiced
  • 3 tbsp. brown sugar
  • 1 cup oats
  • 1 tbsp. flour
  • ½ cup pecans, toasted & chopped
  • 3 tablespoons maple syrup
  • ¼ cup frozen butter, grated
  • 1 teaspoon cinnamon
  • ¼ tsp freshly grated nutmeg
  • pinch of salt

Instructions:

  1. Preheat your BBQ to medium high, about 400F.
  2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch. Set aside.
  3. Put the sliced peaches in a large bowl, toss with the lemon juice & brown sugar, set aside.
  4. In a separate, medium sized bowl make the topping by combining the oats, flour, pecans, maple syrup, cinnamon, nutmeg, and salt. Grate the butter into the mix and stir to create the crumble.
  5. Next, layer the peaches and crumble topping into tin foil pouch by first adding half of the peaches to the pouch and then about ¼ of the crumble topping over the peaches. Then, add the rest of peaches followed by the last ¾ of the topping.
  6. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 15-18 minutes or until the top of your crumble is a golden brown and the peaches are bubbly. Timing will very based on the firmness of your fruit.

Prep Time: 20 Minutes.

Cook time: 15-18 Minutes

Late Summer Foil Pouch Series: Mexican Sweet Potatoes with Black Beans

August 12, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Mexican Sweet Potatoes with Black Beans

This can be served as a side dish, a salad or as a filling for some killer tacos. Leave the cheese out to make the dish vegan and make extra, this is delicious as leftovers as a breakfast hash with a fried egg, guaranteed to cure even the most vicious hangover!

Ingredients:

  • 1 lb. sweet potatoes (about 2 medium), peeled and cut into ½ inch chunks
  • 2 tbsp. Well Seasoned olive oil, divided
  • 1 teaspoon Kosher salt, divided
  • 1 small cooking onion, finely chopped
  • 2 tsp Mexican chili powder
  • ½ tsp ground cumin
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 (15 oz.) can black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro
  • 1 ripe avocado, cubed
  • ½ cup crumbled feta cheese
  • ½ a lime
  • Tortilla chips or taco shells

Instructions:

  1. Preheat your BBQ to medium high, about 400F.
  2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch.
  3. In a large bowl, combine the cubed sweet potatoes, beans & onions. Drizzle with the olive oil, season with salt, pepper, cumin and chili powder. Toss to combine. Transfer the potato mixture onto the foil in an even layer. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 18 -22 minutes until your potatoes are fork tender.
  4. Remove from the heat and carefully open the foil pouch, garnish with fresh cilantro, avocado, a generous squeeze of fresh lime, crumbled feta and serve with taco chips or warm tortillas.

Prep Time: 15 Minutes.

Cook time: 18-22 Minutes

Late Summer Foil Pouch Series: Shrimp “Boil”

August 10, 2020 1 Comment

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Foil Pouch Shrimp “Boil”

THIS could be the most delicious, quick and impressive summer recipe you pull off your grill this season! If fresh BC Spot Prawns are available, definitely use those but really any good size fresh prawn will work. This is even more excellent when local corn is available. You can serve this right out of the foil pouch with some freshly baked corn bread, a big salad or just some ice cold craft beer. Don't forget the napkins!

Ingredients:

  • 1 lb. medium shrimp, shells on
  • 1 lb. Andouille sausage, sliced thin
  • 2 lbs. baby potatoes quartered
  • 2 cobs of fresh corn, cut into 8 pieces
  • 2 tbsp. Well Seasoned olive oil
  • 3 tbsp. Old Bay seasoning
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 whole lemon, cut into wedges
  • Parsley to garnish

Instructions:

  1. Pre-heat your BBQ to about 400F.
  2. Heat your BBQ to medium high, about 425F.
  3. Using 2 sheet pans, line each one with double layer of aluminum foil. In the center of the pan, add potatoes, sausage, corn, and shrimp into one even layer. Drizzle the oil over each foil packet and sprinkle with the Old Bay seasoning, the salt & pepper.
  4. Seal foil on all 4 sides. Transfer from the sheet pan directly onto the grill. Reduce the heat to about 400 degrees. Bake for about 20 minutes, just until the potatoes are tender.
  5. Garnish with parsley and serve with fresh lemon wedges.

Prep Time: 15 Minutes.

Cook time: 20 Minutes

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