Foil cooking.

[rusty_tlc]

not quite foil cooking but kinda fits after the last post

http://www.mfgsupply.com/m/c/HOTDOG4.html


We take shrimp/salsa/blackbeans/cheese/homemade roasted peppers - wrap 'em up in a flour tortilla - add foil and place on my Helton water heater - approx. 20 mins and you feel like you have stepped back in time in Baja

Sounds good, and I think it would work well whatever the heat source.

 

[FJ40-GARAGE]

I have never seen franks in a jar before. I couldn't read the text, how many km to cook them?

I live 17km from Frankfurt so we get them in Cans, Glasses, Plastic.....whatever.

With the 40 it takes about 30 Minutes, the LR needs a little longer about 45 Minutes.

The Oven works with everything thats precooked like meatballs, foil dishes &&& some people give me a strange look when i open the hood and get my food but....who cares?

 

[rusty_tlc]

I live 17km from Frankfurt so we get them in Cans, Glasses, Plastic.....whatever.

With the 40 it takes about 30 Minutes, the LR needs a little longer about 45 Minutes.

The Oven works with everything thats precooked like meatballs, foil dishes &&& some people give me a strange look when i open the hood and get my food but....who cares?

I like it, great idea for lunch on winter runs. I'll check the German import store here in town for bottled or canned franks now that I know they exist.

 

[bull]

1 large chicken breast
5 or 6 peeled pearl onions
handful of your favorite shrooms
chopped red potatoes
2 crushed garlic cloves
2 tablespoons of olive oil (important or the starch/sugar will stick to the foil)
rosemary
thyme
salt
pepper
White wine 1/2 cup or so..


make a foil bag by doubling over a long sheet of foil. Fold up the edges applying egg white to the edges etc. This will glue the foil together and keep the steam in.

Throw near the coals or on the grill. If you do it right it will puff up into a ball. Be careful the steam is hot when opening..

Ready to eat in 25-35 minutes.

 

[Ryan S.]

Ryan,

Do you like beets?
Here's a Beet Tortellini video

Regards

Alvaro[/QUOTE]

Thanks for the link. I love beets and grow them every year in the garden. Can't get quicktime on my work computer, so I could not watch the video. Looks like something that I would be interested in though.

 

[alvarorb]

Ryan,

It's pretty simple.
Once you have roasted your beets with EVOO, salt and pepper. Put them in a food processor, with a bit of nutmeg, parmesan cheese and ricotta cheese. I used 6 medium beets for an 8oz container of ricorta and 1/4 cup of parmesan cheese, Reggiano if you can.
Then with wonton squares, you put a bit of the mixture on the center of the square. Seal around it using a wet finger. Fold one opposite corner to the other. Then repeat to get the classic tortellini shape.

As a sauce I like to toast some poppy seeds and then melt some butter in with the poppy seeds.

Cook the tortellini in boiling hot water for about 3 mins. Serve with the melted butter/poppy seed sauce and more freshly grated cheese.

Regards

Alvaro

 

[Jon in NC]

See here
https://forum.ih8mud.com/showpost.php?p=635109&postcount=46

Not a recipe but almost anything that can be cooked indoors can be cooked outdoors and in foil. I never go camping without it.

 

[89s rule]

We make hobos as well, but a diff recipe.

hamburger meat, taters, onions, oil, salt, pepper.
Optional items include: green peppers, mushrooms, any other seasonings.

Put it all int he foil (cut up items so it will cook faster), and check often, but usually takes at least 30 min. As hamburger has to cook. After it cooks I like to at some steak sauce or ketchup.

 

[rusty_tlc]

I made fish tacos for dinner tonight.
This serves two.
1# of snapper
1 Lime
1 large Roma tomatoe
hand full of fresh celantro
1/4 jalapono(sp?) pepper or to taste
Salt and pepper
chili powder
flour tortilias
Sour cream
1 medium avacado

Remove the small bones from the snapper.
Cut the filets in half and layer with chili powder, s&p and juice of 1/2 lime in foil. Alternate the thin ends with the thicker center to even cooking time.
Seal the foil pouch and cook over medium heat for 20 to 30 minutes.

While that cooks, seed and dice the roma and pepper. Chop the celantro and combine with the tomatoes and pepper. Add juice from remaining 1/2 lime. s&p to taste.

Peel seed and dice the avacado.

Wrap the tortilias in foil and heat them for the last 1/2 of the fish cooking time.

When the fish is done flake it up and make some tacos!

 

[spressomon]

I made fish tacos for dinner tonight.
This serves two.
1# of snapper
1 Lime
1 large Roma tomatoe
hand full of fresh celantro
1/4 jalapono(sp?) pepper or to taste
Salt and pepper
chili powder
flour tortilias
Sour cream
1 medium avacado

Remove the small bones from the snapper.
Cut the filets in half and layer with chili powder, s&p and juice of 1/2 lime in foil. Alternate the thin ends with the thicker center to even cooking time.
Seal the foil pouch and cook over medium heat for 20 to 30 minutes.

While that cooks, seed and dice the roma and pepper. Chop the celantro and combine with the tomatoes and pepper. Add juice from remaining 1/2 lime. s&p to taste.

Peel seed and dice the avacado.

Wrap the tortilias in foil and heat them for the last 1/2 of the fish cooking time.

When the fish is done flake it up and make some tacos!

Guess who's coming to dinner TOMORROW night?

 

[rusty_tlc]

Guess who's coming to dinner TOMORROW night?

That's right you know where I live.

 

[DBAX]

2-3# Top Sirloin 1ea
505 Red Chile Sc 1ea
Lg Yellow Onion chopped 1ea
Potatoes (rough chopped) 3-4ea
Beef stock 12 0z can 1ea
Reynolds Grilling Bag 1ea

Put it all in the bag and cook over coals 1.25 (Med Rare) - 2 (Med Well) hours. Slice roast and serve with potatoes and onion. No mess . Leftovers are also great the next morning as a hash topped with a fried egg.

 

[Exiled]

1. Bourbon Caramelized Onion

Take a large sweet onion (Vidalia, Maui, Texas Sweet), peel it, cut the edges off so it sits flat on a big square of heavy-duty foil. Then make two cuts in a cross pattern into the onion, without cutting completely down to the bottom. Into the + pour a liberal dash of olive oil, a jigger of bourbon, a dash of of Worcestershire, kosher salt and coarse-ground black pepper. Wrap up tightly, and place on the grill or on the ashes of a hot coal fire, turning every 10 minutes or so, for 40-50 minutes depending on how caramelized you like your onions. If you like leeks, this recipe can be easily adapted and they're even easier to turn.

2. Parguito "Puerto La Cruz"

Lay down two rectangular pieces of heavy-duty foil, pour some extra virgin olive oil in the center, spread it out so it covers the whole section of foil. Take a cleaned and scaled red snapper (or mutton snapper) and place it on the foil. Stuff the snapper with sliced leeks, chopped garlic, chopped cilantro, chopped peppers (I like to mix Anaheims with a little bit of Scotch Bonnet for heat) and add the juice of one key lime and a healthy splash of white wine (Pinot Grigio works fine, or maybe a dry white), then sprinkly liberally with kosher salt. Wrap tightly, then cook on a hot grill for about 15-20 minutes on each side, depending on the size of the fish.

 

[rusty_tlc]

1. Bourbon Caramelized Onion

Take a large sweet onion (Vidalia, Maui, Texas Sweet), peel it, cut the edges off so it sits flat on a big square of heavy-duty foil. Then make two cuts in a cross pattern into the onion, without cutting completely down to the bottom. Into the + pour a liberal dash of olive oil, a jigger of bourbon, a dash of of Worcestershire, kosher salt and coarse-ground black pepper. Wrap up tightly, and place on the grill or on the ashes of a hot coal fire, turning every 10 minutes or so, for 40-50 minutes depending on how caramelized you like your onions. If you like leeks, this recipe can be easily adapted and they're even easier to turn.

2. Parguito "Puerto La Cruz"

Lay down two rectangular pieces of heavy-duty foil, pour some extra virgin olive oil in the center, spread it out so it covers the whole section of foil. Take a cleaned and scaled red snapper (or mutton snapper) and place it on the foil. Stuff the snapper with sliced leeks, chopped garlic, chopped cilantro, chopped peppers (I like to mix Anaheims with a little bit of Scotch Bonnet for heat) and add the juice of one key lime and a healthy splash of white wine (Pinot Grigio works fine, or maybe a dry white), then sprinkly liberally with kosher salt. Wrap tightly, then cook on a hot grill for about 15-20 minutes on each side, depending on the size of the fish.

Now I need to make more fish tacos, this time with cilantro and peppers.

 

[rusty_tlc]

Here's one we did tonight.
Clean an Acorn squash (any winter squash would probably work fine.) cut it inot 1/2 to 3/4 inch thick slices. Roast it on the grill until it has a good amount of brown. Wrap it in foil and finish cooking until it is soft. Probably 20 -30 minutes depending on how hot the fire is and how thick you slice the squash.

I swear this comes out as sweet as candy with no additional seasonings, butter or anything.

I nuked the squash for 5 minutes in a covered casserole with a little water before I put it on the grill to speed cooking. You could probably do this at home if you wanted to make the dish faster in camp.

 

[MoGas]

I have a book all about cooking on your engine. It is titled Manifold Destiny

 

[chicago]

Pre make buritos with fixins of your choice and throw em in the cooler...When you start feelin hungry, stick em on the manifold, heat and eat! Id make for breakfast, snacks, lunch etc...Just lable em for easy finidngs.

For dinnner, I spring for t bone on the open fire...NOTHING BETTER!

BTW RustyTLC...
Im waiting for an invite to your house too!!! Sounds like youre a hell of a cook. ;p
ORRRRRR, I need to get in on some of those runs with you guyz!!!!



Chicago

 

[rusty_tlc]

Pre make buritos with fixins of your choice and throw em in the cooler...When you start feelin hungry, stick em on the manifold, heat and eat! Id make for breakfast, snacks, lunch etc...Just lable em for easy finidngs.

For dinnner, I spring for t bone on the open fire...NOTHING BETTER!

BTW RustyTLC...
Im waiting for an invite to your house too!!! Sounds like youre a hell of a cook. ;p
ORRRRRR, I need to get in on some of those runs with you guyz!!!!



Chicago

Show up for the next meeting and see if you can score a seat on the Rubicon run.
I'd offer you one but I'm hoping to find a "Couch" to help me through since both my rig and I will be virgins.

BTW good cooks and good spotters usualy have no trouble finding a ride. I'm a lousy spotter I had to figure something out before I got my rig done.

 

[chicago]

Im planning on going to the meeting...Love to see whats going on. Ill bring the rig too so you all can check it out. Id love to try and do that trail, but I sure dont wanna be pre- mature.
Id make for a good spotter...I can lift really heavy stuff!;p

Chicago

 

[alvarorb]

Exiled,

We get our fish from a local supermarket that it's usually pretty well stocked with fresh fish. Usually we call one day ahead and they'll have whatever we order. I've become pals with the butcher, fish, cheese and baker guys. The have an awesome bakery, producing perfect baguettes (canillas).

Anyway, because we did not call in advance, all they had was Red Snapper fillets. So I took 3 home and did a variation of your recipe.
I chopped all my veggies and added the lime juice, a bit of kosher salt, plus a bit of olive oil. Then I mixed in the fish fillets and let them be happy for a couple of hours in the fridge (let flavors mingle). Then I took 3 sandwich size brown paper bags and painted them with olive oil. Making sure all surfaces were coated. After that I inserted a fillet per bag with an equal part of the vegetables. Then folded the end of the bag to close it shut. To make them seal better, I stapled the folded ends. Finally, I cooked them on a 350° preheated oven for 20 minutes.

This method makes the fish cook in its own juices and steam. Since the bag is coated with oil, no juices or steam will scape. It turned out great, lots of flavor. My wife kept telling me that it was the best fish she's had in a long time. Thanks for the recipe.

Regards

Alvaro

2. Parguito "Puerto La Cruz"

Lay down two rectangular pieces of heavy-duty foil, pour some extra virgin olive oil in the center, spread it out so it covers the whole section of foil. Take a cleaned and scaled red snapper (or mutton snapper) and place it on the foil. Stuff the snapper with sliced leeks, chopped garlic, chopped cilantro, chopped peppers (I like to mix Anaheims with a little bit of Scotch Bonnet for heat) and add the juice of one key lime and a healthy splash of white wine (Pinot Grigio works fine, or maybe a dry white), then sprinkly liberally with kosher salt. Wrap tightly, then cook on a hot grill for about 15-20 minutes on each side, depending on the size of the fish.