Post by Karina on Jan 28, 2005 15:46:11 GMT -5
Ingredients
Potaotes, washed, sliced thin (not necessary to peel)
Carrots, washed, peeled, and sliced (or use ready to eat miniatures)
Large white onion, sliced
Corn, cut from the cob, or frozen
mushrooms, sliced
fresh parsley
fresh cilantro
butter
Tear off a long piece of heavy duty aluminum foil and place it on the counter. Leave yourself enough room so that you can form a pouch around the vegetables.
Starting with the potatoes, add each successive layer- carrots, onion, parsley, cilantro, corn, mushrooms, and finally butter. The idea is that you are putting the vegetables that take the longest to cook on the bottom closest to the heat source.
Making the Pouch
Gather the aluminum foil together at the top, and seal. Fold, or roll the ends up and seal. You are making a cooking pouch that will sit right on top of the grill. No extra water is needed, the vegetables will self-steam, and the butter will drizzle down during cooking.
Cooking time: on a grill, medium-high heat
Depends on how large a pouch you are preparing. The one shown here (a little on the overpacked side) took about 25 minutes.... Be sure your potatoes are sliced thin... they take the longest to cook. Place the pouch on the grill over medium-high heat. (Too hot and you risk burning your veggies)
How can one tell when the veggies are done without looking inside? You CAN'T!!!! ;D But you can listen for butter sizzling which lets you know the heat is making it through to the top layers. And it's ok to open the pouch to check things out. BUT BE careful, this steam is HOT. If things aren't quite done, re-seal and cook for a little longer.
Hope you like this! It's my favorite dish to make when I'm visiting Buffalo Jump Ranch!
Karina
