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Grilled Seafood Pouches
Posted on 2/12/13 at 6:27 pm
Posted on 2/12/13 at 6:27 pm
Saw these on the tailgate segment of Coastal Cooking. They look fun and convenient since you can make the pouches up ahead of time and throw them on the grill. You could change up the seafood and seasoning to your liking.
The Feasty Boys'
Grilled Seafood in a Foil Pouch
1 potato, cubed
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
5to 7 Scallops
1 piece Andouille Sausage (hot)
1 clove fresh garlic (minced)
Dollop Butter
Chesapeake Bay Seasoning (to taste)
1/2 whole lemon
1/2 cup white table wine
Layer a large piece of aluminum foil and cheese cloth on flat surface. Begin with potatoes and layer next 8 ingredients through Andouille sausage. Making sure that sausage is cut in half and in smaller pieces to ensure through cooking. Add more or less of any ingredient to taste and liking. Top with minced garlic, dollop of butter, and Chesapeake Bay seasoning (to taste). Take lemon cut in half and squeeze juice over all ingredients. Place whole lemon rind in with mixture.
Gather cheese cloth and twist to form make shift pouch and tie tightly with a piece of string.
Next fold foil around the cheese cloth leaving a small opening at top. Through opening pour wine into bag. Finally close opening and place pouch on grill lid down for 20-25 minutes. Pull pouch from grill and place on plate. Unfold aluminum foil and cut through cheese cloth below string. Serve with French bread.
One pouch serves one person.
LINK
The Feasty Boys'
Grilled Seafood in a Foil Pouch
1 potato, cubed
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
5to 7 Scallops
1 piece Andouille Sausage (hot)
1 clove fresh garlic (minced)
Dollop Butter
Chesapeake Bay Seasoning (to taste)
1/2 whole lemon
1/2 cup white table wine
Layer a large piece of aluminum foil and cheese cloth on flat surface. Begin with potatoes and layer next 8 ingredients through Andouille sausage. Making sure that sausage is cut in half and in smaller pieces to ensure through cooking. Add more or less of any ingredient to taste and liking. Top with minced garlic, dollop of butter, and Chesapeake Bay seasoning (to taste). Take lemon cut in half and squeeze juice over all ingredients. Place whole lemon rind in with mixture.
Gather cheese cloth and twist to form make shift pouch and tie tightly with a piece of string.
Next fold foil around the cheese cloth leaving a small opening at top. Through opening pour wine into bag. Finally close opening and place pouch on grill lid down for 20-25 minutes. Pull pouch from grill and place on plate. Unfold aluminum foil and cut through cheese cloth below string. Serve with French bread.
One pouch serves one person.
LINK
3
Posted on 2/12/13 at 6:35 pm to Gris Gris
Sounds delicious, and I long for a photo.
Posted on 2/12/13 at 6:35 pm to Gris Gris
I was going to ask if en papillotte and saw the first line of the recipe with foil pouch. One pouch can definitely serve more than one according to the amount of food in it IMHO. I can cook like crazy, just don't eat alot of it. What I cook and eat will kill me one day as you know. 
Enjoy the ride while you can, the little yellow ball only comes up once every day.
Enjoy the ride while you can, the little yellow ball only comes up once every day.
Posted on 2/12/13 at 6:36 pm to Gris Gris
I saw him put whole "crayfish" in his gumbo the other day. He's kind of a strange bird and his kitchen Goddess is terrible.
But he does cook some good stuff.
Not sure why the cheesecloth? Why not parchment under the foil or just the foil? Interesting. A nice piece of fish would work well.
But he does cook some good stuff.
Not sure why the cheesecloth? Why not parchment under the foil or just the foil? Interesting. A nice piece of fish would work well.
This post was edited on 2/12/13 at 6:40 pm
Posted on 2/12/13 at 6:56 pm to Martini
He's goofy. This wasn't his recipe. Came from some tailgaters. It looked very appetizing. Very fresh and fun. I think the cheesecloth was to tighten everything up well together and the wine soaked into the cheesecloth.
This episode repeats tonight at 11:30 pm on LPB3.
This episode repeats tonight at 11:30 pm on LPB3.
This post was edited on 2/12/13 at 9:02 pm
Posted on 2/12/13 at 7:03 pm to Gris Gris
Those are the best shows. Jacque is doing something with sea bass but I can't get in that room.
Posted on 2/12/13 at 7:07 pm to Martini
Posted on 2/12/13 at 7:47 pm to Gris Gris
Sounds like the all in a foil wrap meals we do when camping on hunting or fishing trips..
I like to cook some rice and then make a base with it in the foil, add a redfish or bass filet, then chopped onion, red bells, brocolli, and button mushrooms on top. Add butter and lemon juice and grill on indirect heat.
I need to try the wine with it.
Sounds good Gris!
I like to cook some rice and then make a base with it in the foil, add a redfish or bass filet, then chopped onion, red bells, brocolli, and button mushrooms on top. Add butter and lemon juice and grill on indirect heat.
I need to try the wine with it.
Sounds good Gris!
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