JULY 20, 2012 - 50 THINGS TO
GRILL IN FOIL
50 Things to Grill in Foil-from foodnetwork.com
How to make a foil packet:
1. Lay
a large sheet of heavy-duty foil or a double layer of regular foil on a flat
surface. (Use nonstick foil where noted.)
2. Put the ingredients in the center of the foil. Bring the
short ends of the foil together and fold twice to seal; fold in the sides to
seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)
1. Jalapeno
Poppers Remove the stems from
8 jalapenos; scrape out the seeds and stuff with muenster cheese. Toss with
olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of
foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes.
2. Spiced Nuts Toss 2 cups salted mixed nuts, 1
teaspoon chipotle chile powder, 1/4 teaspoon each ground cumin and pepper, and
1 tablespoon butter on a sheet of foil. Form a packet. Grill over medium heat,
turning often, 8 minutes.
3. Tomatillo-Pineapple
Salsa Toss 3/4 pound diced
husked tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot,
and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high
heat, 12 minutes. Stir in some chopped cilantro.
4. Jerk Chicken
Wings Toss 6 split chicken
wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet
of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top
with cilantro and serve with lime wedges.
5. Roasted
Garlic Slice the point off 1
head garlic to expose the cloves. Coat with 2 teaspoons olive oil and season
with salt and pepper. Seal in a foil packet. Grill over medium-low heat, 45
minutes.
6. Spicy Olives Toss 1 cup olives, 1/2 teaspoon red
pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet.
Grill over medium-high heat, turning often, 15 minutes.
7. Quesadillas Sprinkle shredded pepper jack cheese
on one half of a flour tortilla; top with chopped rotisserie chicken and
cilantro and fold in half to close. Repeat to make more; seal in individual
foil packets. Grill over medium heat, turning once, 5 minutes.
8. Garlic
Shrimp Mix 1/2 stick softened
butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper.
Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch
of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8
minutes.
9. Lobster
Scampi Make the butter
mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails
lengthwise; spread the cut sides with the butter. Divide between 2 foil
packets. Grill over high heat, turning once, 10 minutes.
10. Mussels Toss 2 pounds mussels, 1 shaved fennel
bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch
of red pepper flakes and salt. Divide between 2 foil packets, leaving extra
room for the mussels to open. Grill over medium-high heat, 10 minutes.
11. Gnocchi Spread a 17-ounce package gnocchi in
one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form
a packet. Grill over high heat, 12 minutes.
2. Paella Combine 1 cup uncooked Spanish rice
mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken
thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and
roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan.
Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over
medium-high heat, 30 minutes.
13. Portuguese
Clambake Toss 2 pounds small
clams, 1/2 pound each sliced small potatoes and linguiça or andouille sausage,
8 small rounds corn on the cob, 2 sliced garlic cloves, 1/2 cup beer and a
drizzle of olive oil. Divide among 4 foil packets, leaving extra room for the
clams to open. Grill over medium-high heat, 25 minutes.
14. Coconut
Shrimp Toss 1 pound peeled
large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut
milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium
heat, 10 minutes. Top with chopped cilantro.
15. Lemon-Herb
Chicken Toss 4 skinless,
boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each
olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over
medium-high heat, 12 minutes.
16. Meatballs Mix 1 pound ground beef with 1 egg,
1/4 cup each breadcrumbs and grated parmesan, 1 minced garlic clove and 1/4
teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in
a single layer on a sheet of foil; top with 1/2 cup tomato sauce and form a
packet. Grill over high heat, 20 minutes.
17. Popcorn Combine 1 tablespoon vegetable oil and
1/4 cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a
dome shape on top. (Use 2 sheets of foil, if needed, to cover.) Grill over high
heat, shaking, until the popping stops, about8 minutes. Season with salt.
18. Asian-Style
Ribs Mix 1/3 cup each hoisin
sauce and ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame
oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture;
place in a single layer on a double sheet of foil and form apacket. Grill over
indirect heat, covered, turning occasionally, 1 hour.
19. Glazed Pork Mix 1/4 cup peach preserves, 1
tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork
tenderloin with salt and pepper and coat with the peach mixture; seal in a foil
packet. Grill over high heat, turning, 18 minutes.
20. Zucchini
and Tomatoes Toss 2 sliced
zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt
and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes.
Top with grated parmesan.
21. Ravioli
with Zucchini Make Zucchini
and Tomatoes (No. 20), dividing the ingredients between 2 sheets of foil. Top
each with 4 ounces frozen cheese ravioli and form a packet. Grill over
medium-high heat, 12 minutes.
22. Chorizo and
Peppers Toss 1/2 cup sliced
dried chorizo, 2 sliced bell peppers, 1 sliced onion, 2 tablespoons olive oil,
and salt and pepper on a sheet of foil. Form a packet. Grill over high heat,
turning a few times, 10 minutes.
23. S'mores
Popcorn Make Popcorn (No.
17). Toss in a bowl with 2 tablespoons cocoa powder and 1/4 cup each confectioners'
sugar, crushed graham crackers and mini marshmallows.
24. Fish
Provençal For each serving,
pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 2
olives, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 orange
on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top
with olive oil and chopped basil.
25. Mexican
Fish For each serving, pile 1
tilapia fillet, 1/2 cup fresh salsa, 4 olives, and olive oil and lime juice on
a sheet of foil. Form a packet. Grill over high heat, 10 minutes.
26. Mustard-Dill
Salmon For each serving,
layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of
foil. Sprinkle with brown sugar, salt and ground coriander; spread whole-grain
mustard on top. Form a packet. Grill over medium heat, 12 minutes.
27. Succotash Toss 1 pound thawed frozen lima beans,
2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and
salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat,
10 minutes. Open and stir in 1/4 cup cream. Reseal; grill 10 more minutes. Top
with chopped parsley.
28. Pattypan
Squash Toss 1 pound pattypan
squash, 1 bunch chopped scallions, olive oil, and salt and pepper on a sheet of
foil. Arrange in a single layer and form a packet. Grill over medium-high heat,
15 minutes. Top with chopped basil.
29. Baby Beets Toss 1 pound halved baby beets with
olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat,
30 minutes. Toss with vinegar, mint and feta.
30. Shishito
Peppers Toss 1/2 pound
shishito or Padrón peppers, a drizzle of olive oil and 1/4 teaspoon paprika on
a sheet of foil. Form a packet. Grill over medium-high heat, 7 minutes.
Sprinkle with coarse sea salt.
31. Mexican
Corn Brush 4 ears corn with
melted butter and sprinkle with cotija cheese, cayenne and lime juice; seal in
individual foil packets. Grill over medium-high heat, turning a few times, 15
minutes.
32. Italian
Corn Make Mexican Corn (No.
31), replacing the cotija cheese with parmesan and the lime juice with lemon
juice.
33. Portobello
Mushrooms Toss 4 portobello
caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes,
salt and chopped parsley to taste. Divide among 4 foil packets. Grill over
medium heat, turning once, 10 minutes.
34. Roasted
Broccoli Toss 1 head broccoli
florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red
pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form
a packet. Grill over medium-high heat, 10 minutes.
35. Cipollini
Onions Toss 1 pound peeled
cipollini onions with olive oil, salt and pepper on a sheet of foil. Arrange in
a single layer; form a packet. Grill over medium-high heat, turning a few
times, 15 minutes.
36. Sesame Bok
Choy Toss 1 pound baby bok
choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame
seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill
over medium-high heat, 15 minutes.
37. Spicy
Scallions Toss 2 bunches
scallions, olive oil and a pinch of cayenne on a sheet of foil. Form a packet.
Grill over medium-high heat, turning a few times, 15 minutes. Serve with lime
wedges.
38. Potatoes
with Bacon Toss 1 pound
halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2
tablespoons water; form a packet. Grill over medium-high heat, 20 minutes.
39. Salt-Roasted
Potatoes Combine 2 cups
kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 pounds
baby potatoes in the salt mixture and form a packet. Grill over medium heat,
covered, 45 minutes.
40. Spiced
Potatoes Make Salt-Roasted
Potatoes (No. 39), replacing the rosemary with 1/4 cup curry powder, Cajun
seasoning or Old Bay Seasoning.
41. Potato
Gratin Toss 2 thinly sliced
peeled potatoes, 1/4 cup grated parmesan, 2 tablespoons melted butter, and salt
and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil.
Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25
minutes.
42. Cheesy
Garlic Bread Mix 1/2 cup
shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic
clove and salt. Halve 1 loaf French bread lengthwise and place cut-side up on a
sheet of foil. Spread with the cheese mixture and form a packet. Grill over
medium-high heat, 10 minutes.
43. Toad in a
Hole Place 1 halved bacon
slice on a sheet of nonstick foil. Cut a hole in the center of 1 thawed slice
frozen Texas toast and place over the bacon. Crack an egg into the hole and
fold the foil to seal. Repeat to make more; seal in individual foil packets.
Grill over medium heat, covered, 8 minutes.
44. Plums and
Onions Toss 4 quartered
plums, 1 sliced red onion, 2 tablespoons olive oil, 1 tablespoon red wine
vinegar, some thyme sprigs, and salt and pepper on a sheet of foil. Form a
packet. Grill over medium-high heat, 12 minutes.
45. Baby
Carrots Toss 1 bunch baby
carrots, 1 chopped shallot, 1 teaspoon chopped tarragon, a pat of butter, and
salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat,
15 minutes.
46. Bread Pudding Whisk 2 eggs, 1 cup milk, 1/2 cup
sugar and 1/4 teaspoon cinnamon in a bowl. Add 4 cups bread cubes and 1 cup
berries; soak 30 minutes. Butter a sheet of nonstick foil and add the bread
mixture; form a packet. Grill over indirect heat, turning a few times, 35
minutes.
47. Upside-Down
Cakes For each cake, mound 1
1/2 tablespoons light brown sugar and 1 tablespoon butter on a sheet of
nonstick foil. Top with a pineapple ring, a maraschino cherry and an
upside-down small shortcake shell. Form a packet. Grill sugar-side down over
medium-high heat, 12 minutes.
48. Glazed
Peaches Toss 4 quartered
peaches, 3 tablespoons brown sugar, 2 tablespoons butter, and cinnamon to taste
on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.
49. Rhubarb
Compote Combine 2 sliced
rhubarb stalks, 1 pint halved strawberries, 2 tablespoons honey and a squeeze
of lime juice on a sheet of foil. Form a packet. Grill over medium-high heat,
15 minutes.
50. Apple
Dumplings Mix 1/2 stick
softened butter, 1/4 cup brown sugar and 1 teaspoon apple pie spice; stuff into
4 cored apples. Wrap each in 1/2 disk refrigerated pie dough; seal in
individual nonstick foil packets. Grill over medium heat, turning a few times,
30 minutes.
