Cooking in Packets

Chicken with Whole-Grain Mustard and Zucchini in Packets

4 (1 1/4-1 1/2 pounds) boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)
2 tablespoon(s) whole-grain mustard
2 small zucchini, thinly sliced
2 sweet banana peppers or cubanelle peppers, cut into 1-inch pieces
2 shallots, thinly sliced
1 1/2 cup(s) halved grape or cherry tomatoes
4 teaspoon(s) extra-virgin olive oil
1 tablespoon(s) chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
Preheat oven to 400°F (or see grill variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a valentine. Use scissors to cut out the heart shape. Open up the heart.
Place a chicken breast on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding and spread with mustard.
Toss zucchini, peppers, shallots, tomatoes, oil, thyme, salt, and pepper in a large bowl. Place about 1 1/4 cups of the vegetable mixture on top of each piece of chicken.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes. (Carefully open one package to check for doneness — be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.
Tips & Techniques: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay, or kid-friendly breaded “chicken fingers.”
Grill variation: Cooking in packets is great for the grill, but it’s not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 14 to 16 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Moroccan-Rubbed Grilled Steak and Sweet Potatoes

1 teaspoon(s) ground allspice
1 teaspoon(s) ground cumin
1 teaspoon(s) ground ginger
1 teaspoon(s) kosher salt
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) cayenne pepper
1 pound(s) strip steak, trimmed of visible fat and cut into 4 portions
2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced
1 medium red onion, halved and very thinly sliced
4 teaspoon(s) canola oil
1 teaspoon(s) freshly grated orange zest
Preheat grill to high.
Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
Place the packets on the hottest part of the grill and cook, switching the packets’ positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.

Grilled Corn on the Cob

Corn is already seasoned so this is very easy to take for a picnic. No need to bring butter or salt. Just keep corn on ice till ready to cook because the sugar will turn to starch if it sits around. More reason to buy fresh as possible. Can be doubled or cut in half. Feel free to change the herbs.
6 ears fresh corn, cleaned
6 T sweet butter, softened
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil - big enough to wrap corn
Place one corn on each foil.
Mix remaining ingredient together and rub into each cob.
Wrap foil up around the corn and grill 15 minutes turning often.

Grilled Onion Blossoms (Foil Wrapped)

Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent “baked” on the grill and served with grilled steaks or burgers. Try them in the oven too.
4 medium sweet onions - (such as Vidalia)
1 tablespoon butter - melted
1 tablespoon margarine - alternative
1 teaspoon dijon-style mustard
1/8 teaspoon bottled hot pepper sauce
1 tablespoon brown sugar
pepper
Peel onions.
Cut almost through each onion forming 8 wedges.
Place each onion in a 24x18 inch piece of foil.
Stir together the melted butter, mustard and hot sauce.
Drizzle over onions.
Sprinkle with brown sugar.
Seal each onion in the foil packet using a double fold leaving head space for steam to build.
Grill on a covered grill for about 25 minutes or until onions are nearly tender.
Make a 2 inch opening in the top of each packet.
Cover and grill for 10 minutes more or until onions are slightly browned.
Remove onion blossoms from foil packets and sprinkle with pepper.

Fish Fillets in Parchment

In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.
4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice
Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
Bake fish packets 17 minutes. Slide packets onto plates and serve. Print this post