Grilled Sweet Potato Packets

Its been lovely and warm this week.  Time to crack open the BBQ and do whatever you can to keep the kitchen cooler.  We love these Grilled Sweet Potato Packets in the Summer.  Not only can you cook them on the BBQ, but they are also quite, quite delicious and simple to do.

Everything simply gets piled onto a sheet of buttered aluminium foil.   Peeled and sliced sweet potatoes . . . chopped onion . . .

A drizzle of melted butter and Worcestershire sauce, some parsley, salt and black pepper.  You could also add some garlic if you wanted to . . . 

The foil then gets closed up around the mixture and the packets placed onto a heated outdoor grill (or into a heated oven if you wish) and grilled for about 20 minutes . . .  

Until the potatoes and onions are sweet and tender . . .  so good . . . 

The packets are opened and then sprinkled with some cheese and chopped toasted pecans and briefly returned to the grill to melt . . . 

Voila!!  You have a scrumptious side dish that everyone will love.  This goes wonderfully with grilled chicken or fish.   

Instructions are given for one serving, but this means that you can increase to feed as many people as you want to feed.  You can also make up the packets ahead of time and bring them with you to the camp ground or picnic spot.  Let's face it, these are delicious no matter what is on the menu or where you choose to cook and eat them.  

*Grilled Sweet Potato Pouches*

Serves 1

Printable Recipe 

 

 

Instructions are given for one serving.  Just multiply to serve more.  Simple. Delicious. A real favourite. 

For each serving:

1 9 inch square of heavy duty aluminum foil, lightly buttered

2 TBS chopped onion

1 sweet potato, peeled and cut into 1/4 inch slices

1 TBS melted butter

1/2 tsp worcestershire sauce

1 tsp dried parsley flakes

salt and black pepper to taste

4 or 5 pecans toasted

2 TBS grated cheese 

Heat the outdoor grill.  Place the potato and onion in the middle of the square of buttered foil. Sprinkle the onion on top.  Whisk together the melted butter, sorcestershire sauce, parsley flakes and salt and black pepper to taste.  Drizzle over top of the potato and onions. Fold the foil up around the potatoes, sealing them in completely.  What I do is make a fold down the centre and then crimp the ends.  Place on the hot grill for 20 to 25 minutes until tender.  Open the top of the foil.  Sprinkle with the cheese and pecans.  Grill for about 5 minutes longer to melt the cheese and lightly toast.  Serve hot. 

Note: Alternately these can be baked in a hot oven (200*C/400*F/ gas mark 6) for the same amount of time.  At the end, sprinkle with the cheese and pecans and pop under a heated grill/broiler for a few minutes to melt the cheese.

Nothing could be simpler, easier or tastier with the added bonus being that there is NO washing up!  I can really go for that on a hot summer's day!  Bon Appetit!

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Chef JD's Classic Cuisine: Asparagus and Shrimp Spring Lettuce Salad with Ginger Pomegranate Sesame Vinaigrette

Chef JD's Classic Cuisine: Asparagus and Shrimp Spring Lettuce Salad with Ginger Pomegranate Sesame Vinaigrette:

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Easy Shrimp Curry Recipe

Here's one of my strategies for dinner in a hurry--tweak a classic dish by loading it up with vegetable and creating a one pot meal. Recently I worked on a shrimp and feta recipe, it started out very much the same as many other recipes, but I added lots of fresh fennel. Basically this shrimp curry recipe started with a simple coconut curry recipe to which I added sugar snap peas, bell peppers and cherry tomatoes. I happened to have some sugar snap peas from Mann's produce (another great time saver because they are stringless and don't need any prep), but I could have added broccoli or sweet potatoes or some other study vegetables. Just add rice or noodles and dinner is done!

This recipe comes courtesy of American Shrimp Company, they kindly sent me some more of their fresh wild gulf shrimp. The shrimp are bursting with flavor and can be used in so many dishes. They arrive clean, deveined, peeled, fresh, not frozen, perfect for when you don't have much time for meal prep since they really don't need marinating and cook in just minutes. I don't use all the shrimp at once so some of them go in the freezer to use at a later date.

The benefit of making a one pot meal is that you don't have to bother cooking multiple side dishes and in this case, the vegetables swim along with the shrimp in a delicious curry sauce. I'm going to continue to experiment with more dishes like this. What classic shrimp dishes would you add vegetables to in order to make it a meal? Shrimp and grits? Scampi? Shrimp gumbo? The possibilities are endless. 

Easy Shrimp Curry

Serves 4

Ingredients

1 Tablespoon coconut oil or vegetable oil

2 garlic cloves, grated

1 teaspoon freshly grated ginger

1/2 sweet onion, sliced

1/2 red bell pepper, sliced

1/2 orange bell pepper, sliced

3/4 pound raw peeled and deveined shrimp

1 Tablespoon curry powder

1 cup sugar snap peas

1/2 cup cherry tomatoes

1 (14-ounce) can coconut milk

1 teaspoon soy sauce

Pinch cayenne pepper, optional

1/4 cup fresh chopped cilantro, optional

Instructions

Heat a large deep skillet or wok over medium high heat and add the coconut oil. Add garlic and ginger and cook for 30 seconds then add the onion and peppers. Stiry fry until the vegetables have slightly softened, about 5 minutes. 

Add the curry powder and  the snap peas and stir for a minute then add the coconut milk and soy sauce. Increase heat and bring the mixture to a boil and cook for 5 minutes. Stir in the shrimp and cook just until they shrimp are cooked through, about 2-3 minutes. Taste for seasoning. You can add more soy sauce or a pinch of cayenne pepper if you like. Serve with rice (or rice noodles) and garnish with cilantro. 

Enjoy! 

Disclaimer: My thanks to The American Shrimp Company and Mann's for providing me with shrimp and sugar snap peas. I was not compensated monetarily for this or any other post. 

©2017 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

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U.S. Adventures: Austin, Texas

For spring break this year, the family and I headed back to Austin to see our good friends who moved there a couple years ago. If you’re a regular reader, you will know our last trip last May didn’t go too well—hubby broke his arm and I didn’t get to go to my number one choice of restaurant because we headed home early. 

That restaurant was Uchiko, and it was fabulous. One of the best meals I have had in awhile for sure. I love the small plates concept because you can try even more things. And we certainly did. They do sushi, but a ton of other Japanese options as well. Probably one of my favorite dishes of the evening was the take nabe ($18). It was like a soft porridge with dashi and lots of different mushrooms and a runny egg. I loved the intensity of the flavor of this one. Loved the hama chili as well, which was sashimi of yellowtail with orange, thai chili and ponzu ($18.50). Hubby thought it was a bit bland, but if you ate it with the pieces of orange, it was fabulous. Delicate, but really good. The table all loved the fried caramelized Brussels sprouts with fish sauce, lemon and chili. I don’t think I have ever tasted Brussels sprouts that tasted so rich. And they remained crispy despite everything going on. And wagyu on a hot rock with ponzu ($17)? You can’t really go wrong. You barely sear it and then eat it. The special nigiri was great as well. One of the sushi rolls was tasty, while one was weird and my least favorite thing. The “shag” tempura roll ($14) with salmon, avocado, sundried tomato and sumiso was great. The ham and egg roll ($10) with pork belly and egg custard was not so good. It fell flat. The tempura grouper that was a special was fine, although just didn’t stick out. The desserts on the other hand were as tasty as they were beautiful ($8-$9 each). We really didn’t need three of them, but we ordered them anyway. Just look at them. They were great. I want to go back tomorrow.

The next meal we had was at Home Slice. Why oh why can’t we have pizza like this is Indy (outside of Brozinni, which is awesome, but so far away from me)? It was a great place to take the kids, even though we ended up eating lunch at like 3:00 p.m. because that’s how long it takes to get in EVERYWHERE in Austin. This city is clearly over-peopled. Anyhow, my daughter wanted an antipasti platter ($14.75) and the kids pretty well devoured it. Like I said, it was like 3:00, so it was a good call, because it came out fast. A nice mix of Italian meats, cheeses and my favorite, olives and artichoke hearts. Oh yeah, and those garlic knots. The platter came with a couple and then we got a bunch more (4 for $4.50). They are soft and garlicky and delicious. They come with marinara, which although I prefer Bromine’s garlic butter, was very tasty. The pizza though? The pizza was awesome. The best part was the mushroom and red onion (which was my choice). Just the right amount of each ingredient, and that crust was awesome. It might even be better than Brozinni. The kids ordered a clam pizza ($21.50), and while it was good (you gotta squeeze the lemon on top), it was very, very clammy—those are all chopped clams. I think about half as many would have made it better. It had a white olive oil type sauce instead and lots of garlic and herbs.

For lunch we ate at Top Notch. I mean look at that sign and tell me it doesn’t make you want to eat there? It was cool, a drive-in from way back. The inside was all wood paneled. Their sign advertised fried chicken, so who am I to say no? It was fine chicken, but honestly the burgers the kids ordered were better. The onion rings were quite tasty too and the milkshakes were handmade and delicious. And check out the canned wine. Fancy.

Our last meal was also really good. Still waiting on an Italian place like this in Indy. The restaurant is called Red Ash. It was one of those really hip, popular and LOUD restaurants, but the food more than made up for any noise discomfort. The bread service ($2 pp) alone is delicious. And you have to pay for it, but after that they will bring you free refills. This was garlic and cheese bread and the bread itself was delicious too. We also got an app of roasted clams ($16) and they were the smallest I have ever seen in the US. They were delicious. My family was fighting over them—they were cooked in white wine, herbs, garlic and topped with breadcrumbs. We also ordered beef carpaccio ($14), which was prepared wonderfully as far as the meat was concerned, but it was covered with a lot of horseradish, which isn’t really my thing. You couldn’t really taste the meat anymore. We also had a wonderful fresh halibut crudo ($16) that was seasoned perfectly and it was as beautiful as it was tasty. It ad avocado and lemon, radish and celery. So bright and fresh.  This place definitely excelled the most at apps though I think. Our entrées were good, but the risotto with bone marrow ($36) hubby and I split with hubby was so over the top rich, it was hard to finish. My daughter’s gnocchi ($15 for the small portion) with gorgonzola cream, speck, and fresh cream and was my favorite of the entrées. It was light and creamy and had some nice fresh herbs in it as well. The desserts we all shared (there were 9 of us) were very tasty as well. Dulce du leche ice cream, tiramisu and filled doughnuts with chocolate and blackberry jam (all $9). 

All in all, this trip went much better than the last one that’s for sure. We kayaked and the kids all rock climbed and we ate really, really well (there was some BBQ in there too, don’t worry but I wrote about the place we went (Rudy’s) last time, so I am not covering it again). Austin is a great city, but seriously, it is a bit overpopulated. The traffic was insane and the waits for restaurants were as well. But the food (and the company of course) made it worth it. And hey, if you  have recommendations for other places I am sure we will get back there one of these days.

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