It has been very hot where I live for more than two months and the hot days will continue until the end of October. So during the hot season, I like to use the grill often – can’t you tell from several of my recent posts. The grill is amazing and you can cook so many things on it. Once the food is cooked, the chef can go back into a cool house and the clean up detail – well they practically have the night off.
For each ear of corn:
One sheet of foil a little longer than the corn
1 tablespoon butter, at room temperature
1 teaspoon finely chopped fresh basil leaves or use basil butter
Salt and pepper
Remove the corn husk and wash the corn well.
While still dripping with water place the corn on the sheet of foil.
Sprinkle with salt and pepper and dot with the butter.
Sprinkle the basil leaves over the corn. Seal the foil package.
Place the package on a hot grill and cook for 12 minutes. Turn halfway through cooking.
Remove and carefully open the package to serve.
Fish and Veggie Grilled Packets
Until I started cooking fish on the grill with this method, I never realized how delicious and moist the fish would taste.
16 oz Mahi Mahi fish fillets, about 1/2 inch thick and cut into 4 equal pieces
8 extra-large shrimp, cleaned and peeled
4 large sea scallops
4 fresh thyme sprigs
4 garlic cloves, finely minced
1 small red onion, cut into eighths
2 bell peppers, each cut into 12 thin slices
12 grape tomatoes, cut in half
Paprika, salt and pepper
2 tablespoons chopped chives
Extra-virgin olive oil
Lemon Sauce, recipe below
Preheat grill to medium.
To make the packets: lay two 18-inch sheets of heavy-duty foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with olive oil cooking spray. Repeat with six more pieces of foil.
Divide the onions and bell pepper equally on bottom of the 4 pieces of heavy-duty foil.
Place a piece of fish on top. Sprinkle with salt and pepper, Add 2 shrimp and 1 scallop to each packet.
Sprinkle with salt and pepper.
Add tomatoes, garlic and chives to each packet.
Drizzle with olive oil.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food.
Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 15 minutes.
To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Serve with the lemon sauce.
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
Dash or two of hot sauce
Kosher salt and freshly ground black pepper to taste
Place all the ingredients in a small saucepan. Heat on the grill or on the stove. Serve with the fish packet.
Grilled Peach Packets
For every 2 servings
2 large or 3 medium peaches, peeled and diced
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 cup crushed Amaretto cookies
1/2 tablespoon unsalted butter, softened
Two 12-inch squares of heavy-duty aluminum foil
Frozen yogurt, for serving
Place the foil pieces on top of each other.
In a bowl, toss together the peaches, honey, cinnamon and crushed cookies.
Place the butter in the center of the foil and top with the fruit.
Bring 2 sides of the foil up over the fruit and fold to form a seam across the top.
Grill the package over moderate heat until the fruit is sizzling, about 10 minutes. Open the package carefully.
Divide the fruit and juices between two dessert dishes. Top with a scoop of frozen yogurt.