Personalized packet recipes with Chefs Kelli & Jackie - | KTBC Fox 7 | News, Weather, Sports

Personalized packet recipes with Chefs Kelli & Jackie

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For the main course Chefs Kelli Lewton and Jackie White, from Pure Food 2U say try a fun interactive grill concept. Mix-n-match thinly sliced veggies and meat with herbs and spices, fold tightly in foil and toss on the grill. Each guest can have their own designer grill dinner!

Summer Seafood Feast
4 packets

2 Tablespoons butter, at room temperature (or olive oil)
2 Tablespoons finely chopped fresh dill, plus more for garnish (if desired)
1 small clove of garlic, minced
sea salt and pepper to taste
5-6 medium red skin potatoes, cleaned and thinly sliced
1 pound skinless cod or halibut fillet, cut into four equal pieces
16 large shrimp, peeled and de-veined
2 ears corn, cut into 4 pieces each
1 red pepper cut into strips
1 medium lemon, thinly sliced

1. Heat grill to medium.
2. In a small bowl, combine butter, dill, and garlic; season with salt and pepper & set aside.
3. Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. On one half of each of the four rectangles, arrange potatoes in a single layer, then top with fish, shrimp, then pepper slices. Place 2 pieces of the corn on the side. Season with sea salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
4. Place packets on grill, with potato layer on bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 10 to 12 minutes.
5. Carefully remove from grill. Slit packets open and transfer contents of each packet to a plate. Garnish with dill sprigs.

Spicy Shrimp Foil Packets

12 oz. raw, medium sized shrimp (peeled, deveined)
1 15-oz can black beans, drained and rinsed
1 cup fresh or canned finely chopped pineapple
½ red onion diced small
½ red pepper chopped
1 small tomato diced small
1 Tbsp. grated fresh ginger
2 Tbsp. lime juice, divided
1/4 tsp. chili powder
2 Tb minced pickled jalapeño  
1/2 tsp. ground coriander
3/4 tsp. ground cumin, divided
pinch of sea salt &freshly ground black pepper
3 Tbsp. chopped cilantro
1/2 avocado, diced

1. Preheat grill to medium.
2. Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside.
3. In a medium bowl, combine the black beans, diced red peppers, tomato, pineapple, red onion, picked jalapeno, and ginger. Stir in 1 tablespoon lime juice, coriander, and remaining 1/2 teaspoon cumin.
4. Brush 2 large pieces of aluminum foil with olive oil. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Squeeze the remaining lime juice over the shrimp. Bring the edges of the foil together and fold down, sealing well.
5. Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque.
6. Peel open the foil packet, top with the diced avocado and cilantro.

Sizzle Steak Foil Packets
Serves 2

10 oz thinly cut steak, flank or rib-Eye works great
10 thin lemon slices
5 paper thin slices of onion
1 sprig fresh rosemary
small sprinkle of Dried Thyme
Sea Salt & Pepper
Butter & Olive Oil
Heavy Duty Foil – 2 sheets (approx. 12″ x 12″)
Asparagus or your choice of vegetables

1. Preheat your grill to medium lay out a heavy on a piece of heavy duty tin foil (approx. 12″ x 12″), lightly coat with olive oil and dot with butter.
2. Season both sides of your steak with sea salt and pepper.
3. Place the steak in the center of the foil. Sprinkle with thyme, rosemary leaves and a slice's of fresh lemon and onion, place fresh asparagus next to steak. Dot with butter and cover with the second piece of foil over the top.
4. Seal each side of the foil shut.
5. Place them onto the grill at medium-high heat.  Grill them for 8-10 minutes (depending what temperature you like your meat prepared), flip foil packets halfway through cooking.
6. Remove from grill and let settle for a couple of minutes before you open and serve.

Foil BBQ Banana Split

For each packet
1 ripe peeled banana, split in half lengthwise
2 oz dark chocolate bar
2 marshmallows cut into quarters (easier if you use scissors)
4 Caramel candies, cut in half
A sprinkling of Toasted slivered almonds (you can also use chopped walnuts or pecans)
A few gingersnap cookie or graham crackers (broken up into pieces)

Crunch sheets of heavy-duty tin foil into a packet shaped like a banana split dish. Place banana in the center and scatter remaining garnishes over the top. Seal the foil, leaving about a 2" gap over the ingredients. Place on low grill  for 5-8 minutes until gooey and melted; serve over vanilla ice cream or eat right out of foil banana boat.

Grilled Balsamic Peaches
Topping for 4-6 ice cream scoops

4 ripe peaches pitted, then cut each half in 4 slices to equal 8 slices per whole peach
4 heaping tablespoons organic dark brown sugar
3 Tablespoons good quality balsamic vinegar
1/2 teaspoon vanilla extract
1 Tablespoon butter

Rub 12x12 piece of foil with butter.  Toss peaches with sugar, balsamic and vanilla extract.
Pour peaches into foil, crimp 12x12 lid on top to seal and cook on medium heat barbeque grill 5-8 minutes, pour balsamic peaches over vanilla or your favorite ice cream.

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