Ingredient: fresh thyme

Hobo recipe

New England Clambake-esque Hobo Packs

New England Clambake-esque Hobo Packs

Hobo packs are an easy way to neatly portion and cook foods on the grill or right in the campfire embers. Try this seafood version of a family favorite. See more great recipes by visiting Alison’s Recipe Box.

Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty

Hobo recipe
New England Clambake-esque Hobo Packs
Print Recipe
Hobo packs are a nice way to neatly portion and cook foods on the grill or right in the embers. Try this seafood version of a family favorite. Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty
Servings
4 people
Servings
4 people
Hobo recipe
New England Clambake-esque Hobo Packs
Print Recipe
Hobo packs are a nice way to neatly portion and cook foods on the grill or right in the embers. Try this seafood version of a family favorite. Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using a gas grill, adjust the burners to medium-high and grill with the lid closed.)
  2. Meanwhile, arrange 4 pieces of heavy-duty foil, 18 inches long by at least 12 inches wide, on a work surface; wipe the center of each with neutral oil. Arrange about 6 potato slices in a single layer in the center of one piece and sprinkle with salt and pepper.
  3. Over the potatoes, arrange 5 pieces of corn, 6 shrimp, a quarter of the sausage slices, 2 sprigs of thyme, 6 clams, 4 pieces of butter, a sprinkle of pepper, and 2 slices of lemon. Add 2 tablespoons of water, first loosely folding the long edges of foil up (to help contain the water).
  4. Fold together the top and bottom edges of the foil and then the sides several times, leaving some headroom, and crimping all the edges to tightly seal. Repeat.
  5. Place the packets seam side up on the grill and grill directly over the flame until they’re slightly puffed, the clams have opened, and the shrimp, corn, and potatoes are cooked through, about 12 minutes on a gas grill or up to 18 minutes on a charcoal grill.
  6. Remove and open packets, discard lemon slices and thyme sprigs, transfer contents to serving bowls, sprinkle with scallions, and serve at once with grilled bread.
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Irish-640x437_thumb

Irish Seafood Stew

Irish Seafood Stew
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Irish Seafood Stew
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Instructions
  1. In a large pot, melt the butter and sauté the onions over medium heat until soft.
  2. Add the smoky bacon and continue to fry until it the bacon is cooked through, about 3-4 minutes.
  3. Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the clam juice or fish stock.
  4. Season well with salt and pepper.
  5. Simmer for 10-15 minutes until the potatoes are tender yet firm.
  6. Add the seafood and simmer gently for 5 minutes.
  7. Turn the heat to low and stir in the parsley and cream.
  8. Heat just until warm and serve.
Recipe Notes

 

 

 

Save the corned beef and cabbage for another year. This seafood stew recipe and its soda bread accompaniment will fill you up...no luck required.

Recipe and photo credit:  cowlickcottagefarm.com

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Seared Scallops with Pumpkin Puree

pumpkin scallions

Seared Scallops with Pumpkin Puree
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A perfect fall inspired fresh seafood dish.
Seared Scallops with Pumpkin Puree
Print Recipe
A perfect fall inspired fresh seafood dish.
Ingredients
Servings:
Instructions
  1. Place pork belly in roaster and add onion, celery, thyme, garlic, carrot, and chicken stock. Place on the stove, bring to a boil, then cover and place in oven at 275 degrees for two hours or until tender.
  2. Remove and cool pork belly and cut into one inch by one inch pieces. Set aside.
  3. Wash, clean and peel the pumpkin. Cut into large pieces and place onto cookie sheet. Season the pumpkin with salt, pepper and olive oil. Place in oven at 350 degrees and roast for 15 to 20 minutes or until cooked through.
  4. Blend roasted pumpkin in a food processor with milk, butter and spice mix, until smooth. Taste and adjust seasoning with salt and pepper. Set aside.
  5. To cook scallops, place a non-stick pan and place on medium heat. Once hot, add olive oil then scallops. Sear until caramelized on each side. Watch not to over cook. If scallops are large, you may have to finish in the oven.
  6. In another pan, sear pork belly on both sides.
  7. To plate, first spread pumpkin puree across plate, add scallops and pork belly atop the puree. Top with micro basil.
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