Ingredient: lemon

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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Seafood Eggs Benedict Motts

Seafood Eggs Benedict

Seafood Eggs Benedict Motts
Seafood Eggs Benedict
Print Recipe
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Seafood Eggs Benedict Motts
Seafood Eggs Benedict
Print Recipe
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Ingredients
Main Ingredients
Hollandaise Sauce
Servings: servings
Instructions
  1. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.
  2. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
  3. Meanwhile, butter the ciabatta on both sides and place in a pan or on a griddle to lightly toast.
  4. Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat.
  5. Place the poached egg on top. Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper.
  6. Garnish with the dill and the lemon zest.
Hollandaise Sauce
  1. In a small saucepan, melt four tablespoons of butter. Do not let it brown.
  2. In a medium-sized bowl, beat together four egg yolks, two tablespoons fresh lemon juice, freshly ground pepper, and salt.
  3. To combine the eggs with the melted butter requires a little technique called tempering. If you simply add the eggs directly to the warm butter, the eggs will curdle, which is not good. Unless you enjoy unattractively lumpy and congealed sauces. Which you shouldn't. To temper the eggs, add a teaspoon of the melted butter to the egg mixture and beat with a whisk. Gradually introducing the hot liquid to the cold keeps the mixture from curdling. Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons. Be sure to keep whisking the entire time. Really the entire time. Do not stop.
  4. Add the egg mixture to the saucepan. Turn the heat to low and very quickly cook the mixture — no more than 15 seconds, still whisking constantly. If your hollandaise sauce doesn't seem thick enough, you can return to the heat and continue cooking it in five second increments — if the heat gets too high you run the risk of the eggs ending up scrambled. Keep whisking the Hollandaise sauce the entire time, until it reaches the consistency you desire. If the sauce gets too thick, you can thin with a few drops of warm water before serving.
Recipe Notes

Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.

Recipe adaptation and photo credit:   via foodrepublic.com

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