150 Best Recipes for Cooking in Foil
Ovens * BBQ * Camping
By Marilyn Haugen
Trade Paperback, 208 pages
By Marilyn Haugen
Trade Paperback, 208 pages
Ah, the lovely tools of the trade. I could not live without my foil. Parchment paper is another one but that is for another day.
Foil keeps the steam, heat, juices and flavour in your meal. It can take high heat or low and slow cooking. It is perfect for make-ahead meals and outdoor cooking.
Bonus: in my neighbourhood you can just ball up your used foil and put it in the recycling with your cans and bottles. Check your local public works.
You probably have a couple of recipes done in foil in your repertoire, but this book opens up new doors and new ideas to work with.
Divided into Camping, Grilling, and Oven recipes, from appetizers to desserts you will find something for everyone. And a few surprises.
Try something new, in foil!
From the Back Flap:
Whether you’re a camper, a backyard griller, a fan of tailgate parties or like to rely on your tried and true oven, these creative recipes are so fast and easy they’re bound to become part of your cooking repertoire.
The camping recipes range from breakfasts to entrées to desserts, and are designed for a 4- to 7-day camping trip, with perishable food items to be used up within the first few days and subsequent meals to rely on canned or dry-packed ingredients. Many of the staple ingredients can be used in multiple recipes, for minimal packing and easy storage.
The delicious grilling and oven recipes offer incredible convenience with minimal cleanup — a winning combination for busy home chefs. Many of the dishes can be made ahead of time and refrigerated or frozen for a speedy lunch, cocktail party, tailgate party, spontaneous weekend barbecue or no-fuss weeknight meal.
Most of the recipes are designed to serve four people, but they can easily be scaled down to serve one or two people, or scaled up to serve a crowd!
Portuguese Clam Bake with Corn on the Cob
Makes 4 servings
There is nothing quite like the wow factor of opening up a pot of boiled clams, but this easy-to-prepare clam bake delivers the same amazing aroma and flavor as each diner opens their individual packet.
I used larger sheets of foil in this recipe to accommodate the clams and corn cobs. The square sheets more closely mimic the traditional clambake pots.
Purchase clams from a known and trusted supplier. If buying them in a bag, check for a certification number on the label. Discard any clams that have cracked or broken shells. Before cooking, tap each shell gently ó the clam should close when tapped; discard any that do not.
You can substitute dry-cured chorizo or andouille sausage for the linguiÁa.
• Preheat barbecue grill to medium-high heat
• Four 12-inch (30 cm) square sheets cheesecloth
• Four 24-inch (60 cm) square sheets heavy-duty foil
48 small clams (about 2 lbs/1 kg), scrubbed 48
2 lbs linguiÁa sausage, cut into chunks 1 kg
2 lbs new potatoes (about 24 to 30), quartered 1 kg
4 cloves garlic, sliced 4
2 ears sweet corn, shucked and cut into quarters 2
1⁄4 cup Old Bay seasoning 60 mL
2 bottles (each 12 oz/341 mL) beer 2
Virgin olive oil
1 cup butter, melted 250 mL
2 tbsp chopped fresh parsley 30 mL
1. Place a sheet of cheesecloth on top of each foil sheet. Add clams, dividing evenly. Top with sausages, potatoes, garlic and corn, dividing evenly. Sprinkle with Old Bay seasoning. Fold edges of foil up into a bowl shape around the clam mixture and pour 1⁄2 bottle of beer into each packet. Drizzle lightly with olive oil. Fold foil into tent-style packets and seal edges tightly.
2. Place packets on preheated grill and cook for 20 to 25 minutes or until potatoes are tender and clams have opened. Remove from grill and open packets with caution, allowing steam to escape. Discard any clams that have not opened. Drizzle clam mixture with melted butter and garnish with parsley.
Ready-to-Go Breakfast Tacos
Makes 6 servings
• 6 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray
6 cooked pork sausage links, cut into 1⁄2-inch (1 cm) pieces 6
2 jalapeÒo peppers, seeded and thinly sliced 2
2 red bell peppers, thinly sliced 2
1 small red onion, thinly sliced 1
1 can (14 oz/398 mL) black beans, drained (11⁄2 cups/375 mL) 1
1 cup frozen corn, thawed 250 mL
1⁄2 cup salsa 125 mL
2 tbsp olive oil 30 mL
1 tsp kosher salt 5 mL
1 tsp ground coriander 5 mL
1⁄2 tsp freshly ground black pepper 2 mL
At the Campsite
6 large eggs 6
Salt and ground black pepper
1⁄2 cup shredded Monterey Jack cheese 125 mL
12 taco-size (8-inch/20 cm) flour tortillas (see Tip) 12
1. In a large bowl, combine sausages, jalapeños, red peppers, onion, beans, corn, salsa, oil, salt, coriander and pepper.
2. Divide sausage mixture evenly among prepared foil sheets. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 2 days or freeze for up to 1 month.
At the Campsite
3. Prepare campfire coals. Place packets on hot coals and cook for 7 to 10 minutes, moving packets occasionally, until sausage mixture is very hot.
4. Transfer packs to a flat surface and open with caution, allowing steam to escape. Crack 1 egg into the center of each packet. Season to taste with salt and pepper. Reseal packet, return to coals and cook for 4 to 6 minutes or until eggs are done to your liking. Serve sprinkled with cheese, with 2 tortillas per packet.
These make-ahead breakfast tacos are full of flavor and provide a hearty meal to start the day. They’re so good, you’ll want to have them on hand for daily breakfasts at home, too.
Defrost your corn in the refrigerator or cooler, not at room temperature.
For warm tortillas, spray 1 large foil sheet with cooking spray. Stack tortillas 2 at a time, separating each pair with a sheet of parchment paper. Fold foil into a flat packet and seal edges tightly. Heat on coals for 5 to 7 minutes, turning packets over once, until warm.
Store the packets in a cooler at 40∞F (4∞C) until ready to cook. Thaw frozen tacos in the cooler (or refrigerator) before cooking.
Blackberry Peach Crumble
Makes 4 servings
When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.
If your blackberries are very large, you may want to cut them in half or crush them slightly.
• Preheat barbecue grill to medium heat
• 4 sheets heavy-duty foil, sprayed with nonstick cooking spray
3 peaches, peeled and thinly sliced 3
2 cups blackberries 500 mL
2 tbsp freshly squeezed lemon juice 30 mL
1 tsp vanilla extract 5 mL
2 tbsp granulated sugar 30 mL
1⁄3 cup all-purpose flour 75 mL
1⁄4 cup large-flake (old-fashioned) rolled oats 60 mL
1 tbsp packed brown sugar 15 mL
1⁄2 tsp ground cinnamon 2 mL
2 tbsp cold unsalted butter, cut into small pieces 30 mL
1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.
2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.
3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.
4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.