Thursday, February 26, 2009

Foil Dinners Cooked on an Open Fire

We're taking the scouts camping tomorrow night and each of the boys is required to prepare his own foil dinner. Nothing beats opening up that foil pouch after it's been sitting on smoldering coals for about 15 minutes. I love the steam and the aromas as you rip into that package. Doing it at home wouldn't taste as good. There's something great about eating outside something that you've just pulled from the fire.

I've seen some scary foil dinners on some camp outs. Foil dinners do not HAVE to be ground beef and canned corn. Jon Billings likes Italian sausage with new potatoes and apples. Brennan loves tilapia with shaved fennel, golden yukons and onions. Fin loves tri tip with rosemary and garlic with sliced potatoes.
I decided to go with salmon for tomorrows dinner. I can't wait... You should try this one.


6oz salmon filet
1 russet potato sliced into 1/4" thick rounds

1 carrot Julienned

2 sprigs of rosemary, finely chopped

2 cloves garlic,pressed

12 shrimp

6 asparagus spears

1/2 white onion (thinly sliced)

olive oil
sea salt/fresh pepper

Lay out an 18" piece of foil. Top with a wet paper towel and then another piece of foil. Drizzle olive oil and sprinkle with salt and pepper, garlic and rosemary Layout your potatoes and sliced carrots. Drizzle with more olive oil. Top with the asparagus and sliced onions. Add the shrimp and salmon and top with a lemon slice and a sprig of rosemary. Wrap it all tightly in the foil and cook over coals for about 15 minutes. You'll love this one.