Beer Steamed Potato Hobo Pack Recipes

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BEER-STEAMED POTATO HOBO PACK



Beer-Steamed Potato Hobo Pack image

Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 4

1 pound baby Yukon Gold potatoes
Coarse salt and freshly ground pepper
1 bottle (12 ounces) beer
2 tablespoons unsalted butter

Steps:

  • Place potatoes on a sheet of parchment-lined foil, and season with salt and pepper. Fold and crimp edges to seal, leaving an opening at the top. Pour in 1/2 cup beer (you'll have some left over). Crimp remaining edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until potatoes are tender, 20 to 25 minutes. Top potatoes with butter.

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS



Grilled Potato, Carrot, and Onion Foil Packets image

This is a very good veggie dish I learned years ago at a school camp-out. It's easy to make and can also be made in the oven the same way.

Provided by KEW470

Categories     Potato Side Dishes

Time 1h10m

Yield 8

Number Of Ingredients 6

4 pounds baking potatoes
2 pounds carrots
1 onion
seasoning salt to taste
½ cup butter
1 ¼ cups sour cream

Steps:

  • Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
  • Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
  • Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 53.4 g, Cholesterol 46.3 mg, Fat 19.5 g, Fiber 8.4 g, Protein 7 g, SaturatedFat 12.1 g, Sodium 193.3 mg, Sugar 7.8 g

JEAN-GEORGES'S CURRANT CUMIN POTATO CAKES



Jean-Georges's Currant Cumin Potato Cakes image

Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for these sweet and nutty potato cakes.

Provided by Martha Stewart

Categories     Potato Recipes

Yield Makes 18 cakes

Number Of Ingredients 10

2 1/3 pounds Yukon gold potatoes, cut into 1-inch pieces
Top of 1 fennel bulb
2 tablespoons curry powder
Coarse salt and freshly ground pepper
11 tablespoons unsalted butter
1/2 cup all-purpose flour, plus more for shaping cakes
1 cup dried currants
1 large egg, well beaten
1 1/2 teaspoons cumin seeds
4 tablespoons clarified unsalted butter

Steps:

  • Peel and wash potatoes. Place potatoes and the fennel top in a large saucepan, and cover with water. Add 1 tablespoon curry powder and a pinch of salt, and cook until tender, about 25 minutes.
  • Drain potatoes well, and pass through a food mill into a large bowl. Add 8 tablespoons butter and the flour, stirring to incorporate. Add remaining tablespoon curry powder and the currants. Season with salt and pepper.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mixture into 2-inch balls. With lightly floured hands, form balls into 3-by-1/2-inch cakes. Melt remaining 3 tablespoons butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 teaspoon cumin seeds, and gently press seeds into each cake to adhere.
  • Heat 1 tablespoon clarified butter in a saute pan set over medium heat. Place 3 cakes in saute pan, cumin-seed side down, and cook until golden, 1 to 2 minutes. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes. Transfer baking sheet to oven, and bake until the cakes are heated through, about 3 minutes.

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