Seafood boil hobo packs are apparently popular in the south. Unfortunately, I have never consumed one in a proper restaurant.
This is the second hobo pack recipe that I have prepared and it was excellent. Last year I reproduced a version from Cooking Light which I remember being pretty good. I am a sucker for seafood/wine combos. The Food and Wine version was simple, quick and tastey.
For this rendition, I substituted salmon trout for the shrimp, as my wife was not feelin' the shrimp. I added a few minutes to the recommened cooking time as salmon take longer to cook. This version was especially delicious due to the arrival of the first summer corn.
Anyhow, I placed salmon trout, mussles, corn, keilbasa, fresh thyme, vermouth (as per cook's illustrated in place of white wine) and butter in foil and slapped it on the grill. Turning once, after 12 minutes the meal was complete.
As the foil was placed near my 2 year old daughter, she said oooooooo... as the steam consumed the air. She went straight to the keilabasa. Anyway, a satisfying meal.
N.B. I noticed Marcus Samuelsson's latest cookbook about African cuisine on the remained rack at a bookstore in Huntington, N.Y. Does this bode well for Marcus' new restaurant based on the same theme?
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