Our local newspaper featured some easy recipes this week for outdoor cooking and yes, I'm "cheating" and using them as a post for my blog. Seriously, I use to make recipes similar to these I'm going to share YEARS ago and can vouch for how tasty things turned out! I plan to try all of these myself, so here goes....
Sprite OR 7UP
Start with heavy duty foil and tear off a square. If using thin foil, double it up. Place a fish fillet in the foil, (trout's the best to use for this recipe, but any fish will do). Place halved cherry tomato, halved small lemon and a pinch of garlic and lemon salt in the foil. Pour about 1/3 cup of Sprite or 7UP in the foil. Seal the foil tightly and place the pocket on the coals for approximately 10-15 minutes. Remove from coals.
Hamburger or chicken breasts
Salt & Pepper
Canned baked beans (optional----I for one, wouldn't care for this to be added)
In the center of a large piece of heavy duty aluminum foil place a hamburger patty or chicken breast. On top of the meat, place a thin slice of onion. Wash potatoes with skins on, slice thinly and add a layer of potatoes on top of the onion. Add salt, pepper, garlic and a large spoon of canned baked beans. Bring edges of foil together and fold down to seal then roll ends to finish sealing. Place in hot coals for 30-45 minutes until done.
Cowboy Spud and Veggie Medley
1 lb. small red skinned potatoes, scrubbed
4 to 6 cloves garlic, eeled and coarsely chopped or minced
Assorted fresh vegetables, such as green beans, broccoli, summer squash, carrots and cherry tomatoes (I'd personally do mushrooms too)
Salt and Pepper
Chopped fresh basil or pesto
3 to 4 Tablespoons butter
1 1/3 to 2 cups chicken broth
For each servings, shape a 16-inch-long piece of heavy duty aluminum foil into a bowl. Cut the potatoes into bite-size pieces and pile some in the center of each sheet. Add a chopped garlic clove to each pile. Cut or snap the vegetables into bite-size pieces, then add them to the potatoes and sprinkle on salt and pepper.
Add 1 tablespoon of fresh basil or pesto to each packet. Top with a thick pat of butter and pour 1/3 cup of chicken broth over the veggies.
Seal the packets tightly, then place them on the grill over the fire. Check the packets after 10-12 minutes, being careful to avoid escaping steam, to see if the vegetables are tender. If not, reseal the packets and heat for another few minutes.
Makes 4-6 servings