This method could not be any simpler to prepare. Similar to the French method en papiotte, in this case food is wrapped up in foil – with a little stock added to generate some steam – and is simply thrown into a heat source. The method allows the food to be baked and steamed at the same time, thus trapping all of the flavorful juices within. You can cook anything – shrimp, fish and potatoes – this way. Best of all, it’s so easy to do. Here, I’ve combined green beans with pre-cooked bacon (crumbled), sliced shallot, a touch of olive oil and stock for moisture. Just throw it on the grill – no pots or pans to clean up and no leftovers guaranteed! Serves 6.
- Tin Foil
- 1-1/2 lbs. Green Beans, trimmed
- 1/4 cup Bacon, cooked, chopped
- 1/4 cup Shallots, sliced
- 2 Tbsp. Olive Oil
- 1/2 cup Chicken Stock
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
Take a very large piece of tin foil (from an 18-inch roll preferably) and fold it over to create a double thick square of foil. Then, create a divot in the center of the foil. Place the beans in the center of the foil and toss with the bacon, shallots and oil, as well as a touch of salt and pepper. Draw the sides of the foil up to create a pouch. Pour in the stock and carefully bring the edges together to completely seal the package. Crimp the edges together to ensure that the stock and steam stay inside the pack. Place the package over medium-low heat and cover the grill. Once you see the package giving off steam, cook for 4 to 6 minutes. Carefully remove the package from the heat and place on a platter or in a bowl. Carefully open the package, being aware of the hot steam that is trying to escape. Season if needed and serve.