Page 24 - Florida Sentinel 9-4-15 Edition

Recipes
Labor Day Grillin’ & Chillin’
These Labor Day grilling tips allow you to take the ‘labor’ out of the ‘day’, so you can enjoy some chillin’ time with your family and friends. The ease and variety of cooking with foil packets will ensure that there is something for everyone. Add a salad, a couple of biscuits, and lot’s not forget dessert for a great Labor Day!
How To Make A Foil Pack
1. Lay out a large sheet of heavy-duty aluminum foil, shiny- side up, on a surface and place the ingredients in the center.
2. Pull the sides and ends of the foil up; fold and crimp to seal into a pouch, leaving room for steam.
3. Place the packet on the grill or over campfire coals to cook. Serve right out of the foil (watch out for steam when opening). Foil packs work best with vegetables, fruit and fish. Leave the packs on the grill without moving them and you'll get grill
marks right through the foil!
Dressing
1⁄4 cup extra-virgin olive oil 3 Tbsp. red wine vinegar
1 tsp. salt
1⁄2 tsp. ground pepper
Salad
5 tomatoes (assorted, sliced) 1 cup grape tomatoes (halfed) 1⁄4 cup sliced sweet onion
2 Tbsp. each basil, parsley &
oregano
Tomato & Herb Salad
DIRECTIONS: In small bowl, beat dressing ingredients with wire whisk until well blended. On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.
Surf & Turf Foil Packs
1 pound steak, seared until medium then sliced 16 large shrimp, cooked
2 large portabella mushroom caps, sliced
4 cloves garlic, chopped
1/2 cup butter rosemary sprigs
salt and pepper to taste
DIRECTIONS: Place steak slices, four pieces of
shrimp, mushroom caps, 1 clove chopped garlic, a rose-
mary sprig, and salt and pepper in the center of a large piece of foil. Fold the edges of the foil, place on a hot grill, and cook until mushrooms are softened, about 5-8 minutes. Serve and enjoy!
Grilled Pesto Chicken Packs
4 boneless skinless chicken breast halves 8 roma tomatoes, cut into 1/2 inch slices 4 small zucchini, cut into 1/2-inch slices 1⁄2 cup basil pesto
DIRECTIONS: Heat coals or gas grill for direct
heat. Place 1 chicken breast half, 2 sliced tomatoes
and 1 sliced zucchini on one side of four 18x12-inch
sheets of heavy-duty aluminum foil. Spoon 2 table-
spoons pesto over chicken mixture on each sheet.
Fold foil over chicken and vegetables so edges meet.
Seal edges, making tight 1/2-inch fold; fold again.
Allow space on sides for circulation and expansion. Cover and grill packets 4-5 inches from medium heat 20-25 minutes or until chicken is cooked thoroughly in the centers (slice in center to check). Place packets on plates. Cut large X across top of packet; fold back foil.
Savory Tomato Bacon Biscuit Bites
2 cups Bisquick mix 1/3 cup grated
Parmesan cheese
1 Tbsp. sugar
1 tsp. Italian seasoning
1⁄4 tsp. ground red pepper 2/3 cup mayonnaise
1⁄4 cup milk
4 large plum tomatoes,
each cut into 8 slices
10 slices bacon, crisply cooked,
crumbled
Thinly sliced green onions, if desired
DIRECTIONS: Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
In medium bowl, stir together Bisquick mix, cheese, sugar, Italian seasoning and red pepper. Add 1/3 cup of the mayonnaise and the milk, stirring with fork until moistened.
On lightly floured surface, knead dough 5 or 6 times. Pat or roll dough to 1/4-inch thickness. Cut with 1 3/4-inch round cutter; place rounds on cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool slightly. Spread biscuits with half of remaining 1/3 cup mayonnaise; top each biscuit with tomato slice.
Spread tomato slices with remaining mayonnaise; sprinkle evenly with bacon and onions.
Grilled Peachy Sweet Potato & Pork
1 large sweet potato, peeled and thinly sliced Dash of salt
2 tablespoons butter or margarine
4 pork boneless smoked chops
2 medium peaches or nectarines, peeled and sliced Dash of ground cinnamon
4 medium green onions, sliced (1/4 cup)
DIRECTIONS: Heat coals or gas grill for direct heat. Cut four
18x12-inch pieces of heavy-duty aluminum foil. Spray with cook-
ing spray. Place one-fourth of the sweet potato slices on one side
of each foil piece. Sprinkle with salt. Cut butter into small pieces; sprinkle over sweet potato. Top with pork chops and peaches. Sprinkle with cinnamon. Fold foil over pork mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets 4 to 5 inches from medium heat 20 to 22 minutes or until sweet potatoes and peaches are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with onions.
Simple Fish
& Veggie Packets
1 tablespoon olive oil
1/2 bunch of asparagus, trimmed 2 - 6 ounce white fish fillets (I used tilapia)
6-8 cherry tomatoes, halved
2 tablespoons dry white wine
2 tablespoons capers
4 slices of lemon
4 sprigs fresh thyme
black pepper
aluminum foil
DIRECTIONS: Preheat grill to
medium-high heat, oven to 400 degrees. Tear two aluminum foil pieces about 16 inches long. Lay foil flat on a counter or baking sheet and lightly brush or spray with olive oil. Place half of the asparagus in the center of each piece of foil and season with salt & pepper to taste. Place the fish fillets on top of the asparagus and season with salt & pepper to taste. Top each fillet with 2 slices of lemon and arrange tomatoes on top. Sprinkle capers over the fillets, drizzle with white wine, and top everything with the thyme.
Fold the long ends of the foil up to meet over the fillet. Fold the ends down to one side, folding 3 times to fully secure. Pinch the open ends of the foil closed and fold up and over 2 times. Make sure there are no holes in the foil because you want to steam everything inside.Place on the grill for 12-15 minutes (a little longer for thicker fish, like halibut), or bake for 20 minutes. Remove foil packet from grill or oven and open each side the packet, allowing steam to escape. Open packet completely and transfer everything to a plate and serve.
From Tonia Turner
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 4, 2015