A short road trip I took into south Mississippi this past weekend included a stop at a popular national restaurant chain where foil-wrapped “campfire” meals are currently a featured special. The food photographers had done a bang-up job for the adverts: Seasoned beef or chicken surrounded by corn on the cob, carrots, onions and tomatoes, all slow-roasted together in foil, all but leapt out of the photos and onto my restaurant bill. It reminded me that the art of cooking a whole meal together in foil or parchment paper packets rather fascinates me. There is something earthy and adventurous in it.
The “campfire” term may bring autumn to mind, but in fact the arrival of summer — and the grills and fresh veggies that go with it — is a prime season for foil or parchment cooking. It’s a simple way to cook individual meals with little added fat and plenty of flavor. Wrapped packets or pouches can be made up in advance, ready for the grill (or oven). Or, let guests assemble their meal from an assortment of ingredients you provide. They can then watch their own dinner cook on the grill in short order. And packets speed clean-up, which earns big points across the board. Desserts can be made in packets, too.
On the menu
Almost any combo of meat and vegetables can work. The primary care is to prepare ingredients so that they cook in about the same time. For instance, a thick slice of carrot takes longer to cook than a similar sized piece of beef, so you probably want to julienne the carrot instead, says sheknows.com.
Popular pouch-meal meats include fillet of fish or beef (with even thickness), chicken breast cutlet, pork, shrimp or scallops.
Packet-friendly vegetables range from sliced zucchini or summer squash, peppers and fresh spinach to green beans, corn and chopped tomatoes.
Wine, stock, citrus juice, soy sauce, a bit of melted butter or oil, and other sauces or marinades you like can create the steaming effect and infuse the other ingredients with flavor. It only takes two to three tablespoons of liquid, says sheknows.com.
It’s all about timing: It can be challenging knowing when every ingredient in a packet is done. Take care to select ingredients in consistent sizes, and use one packet to check doneness. Once you’ve prepared any given meat in a packet, you’ll know when to test doneness the next time out.
Make a packet
Instructions from sheknows.com for making a foil packet are simple: Preheat the oven or grill to 350 degrees F. For each serving, assemble an individual portion of ingredients in a large piece of foil (if you are using the oven, you can use parchment paper as an alternative) and seal completely. Place packets in the oven on a cookie sheet, or over indirect heat on a well-oiled grill.
Let the packets cook (essentially steam) for about 30 minutes, depending on ingredients. You may need more time, or you may need a little less. Let the packets cool slightly before serving.
For foil cooking outdoors, go with heavy-duty foil or use a double layer of regular foil, says foodnetwork.com. When folding to seal, leave room for steam.
Some sources have for years raised concern about potential harmful affects of using aluminum foil with hot foods. For every negative mention I found online, there seemed to be more that cited the lack of any credible evidence. If you harbor any questions, I encourage you to read up on the topic yourself.
Just a week ago, Betty Crocker’s website launched a summer package called “15 Foil-Pack Favorites.” Two of the recipes are included today. So, fire up the grill — and get wrapped up.
DOUBLE BARBECUE BACON CHICKEN FOIL PACKS
Prep time: 20 minutes
Total time: 45 minutes
Makes 4 servings
1 1/4 pound Yukon gold potatoes, cut in 3/4-inch chunks
2 teaspoons oil
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (6 ounces each)
1 1/2 teaspoons barbecue seasoning
4 slices cooked bacon, halved crosswise
1 cup shredded Cheddar cheese (4 ounces)
1/4 cup barbecue sauce
2 green onions, sliced
(Source: bettycrocker.com)
GRILLED LEMON AND SALMON FOIL PACKS
Prep time: 15 minutes
Total time: 29 minutes
Makes 4 servings
2 cups uncooked instant rice
1 3/4 cups Progresso&153; chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
(Source: bettycrocker.com)
FOIL PACK CARAMELIZED APPLES
Prep time: 5 minutes
Cook time: 10 minutes
Makes 1 serving
1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
(Source: allrecipes.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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