Favorite 1 pan, pot or pouch dinner on the grill
A friend asked me today for a recipe that could be made on the grill. 1 pot or pan. They have house renovations going on mostly in the kitchen. Well with a very small girl and 4 to feed 1 pot or pan is what they needed.
Well it reminded me of when I had kitchen renovations going on and I had to cook on my grill for a few weeks. (I did keep some spices, condiments on the lanai along with a small fridge for essentials, which made it a bit easier) So it made me think about what I had made and remembered this great dish which was mostly canned ingredients but still a great fresh flavor.
My dish was grilled chicken breasts, boneless/skinless that I marinated in lemon juice, olive oil, oregano, garlic and red wine vinegar all day in the fridge. Then I sauteed the chick in the cast iron on the grill. Seasoned s/p and cooked on one side and then flipped, added, some minced garlic, capers, sliced onion and cooked another couple of minutes. Added 1 can diced tomatoes with oregano, 2 cans of chick peas, olives cut in half and cooked until warm. Added a little wine (we were drinking for dinner) just to thin it out a bit and served over a bed of fresh spinach on each plate. Crumbled some feta over the top and dinner was served in 20 minutes or so.
What are your favorite 1 pot, pan or pouch dinners.
Just about anything made in my wok is a great one pan dinner, and it can be used on bbq. Chinese chicken in foil, with oyster sauce, mushrooms, etc.
Thinly sliced baby red potatoes seasoned in salt and pepper and olive oil, slivered leeks, and salmon with dijon, butter and wine, creates a nice sauce wrapped in double foil.- on the grill or oven. I haven't made these in quite a while, hmmm.
I don't know if this counts, but I think the Chinese steamer placed in a wok, is about the smartest thing. You can make custards, steam buns or cakes, fish, veggies, and dim sum. An entire meal! And, make soup afterward!
Fish fillets / thin steaks, or boneless chicken breasts and thighs.
Thinly sliced onion.
Thinly sliced zucchini
Thinly sliced mushrooms
Layer at will in buttered foil.
Sprinkle with fresh lemon juice.
Season (salt / pepper, Old Bay, whatever you want).
Dot with a bit of butter or drizzle with a little olive oil.
Start to seal packet; when it's "bowl-like", add a splash of white wine.
Grill over moderate / indirect heat until done.
Your title is "on the grill" so I had to think for a minute of what we do camping, when we cook mainly on the grill or fire pit. But then I read your post and it looks like you're looking for either on the grill or not.
I'll start with on the grill. My mom sent me a W-S grill roasting pan for my upcoming b-day and it is just wonderful to use on the grill or fire. It's a metal mesh roasting pan, and we used it almost everyday on our recent beach camping trip. It's best for small items that can fall thru grates, like shrimp, cut veggies and mushrooms. I will also be using it this summer for a large clambake I'm planning as a birthday party next month. It will be perfect for large batches of shellfish. I love putting parcooked potatoes in it to have a whole meal in one basket.
I also love doing fish pouches on the grill. The other night I did Dover sole pouches, fish was marinated in olive oil, lemon pepper, oregano & salt, then I pouched them, folded over three times, on a lemon slice with a pat of butter. Delicious. I also do another one with provencal veggies like zucchini, tomato & fennel.
Our camping grills are too small to cover with a pot or my cast iron pan on it, but our home weber works. Most recently I braised a pot roast on the grill in a ci dutch oven.
Not on the grill, favorite one pot dinners include chili, roast chicken w/potatoes and provencal vegs, and chicken and sausage jambalaya.
A really quick Thai style (mostly) pantry soup:
1-2 shallots, minced
1-2 small garlic cloves, minced
saute shallots in oil until soft, add garlic and stir until fragrant. Then add
1 can coconut milk
1 can (box) low-sodium chicken broth
1 can (drained) straw mushrooms
1 can (drained) bamboo shoots
1 can (drained & rinsed) mung bean sprouts (fresh if you have them)
handful of pre-cooked chicken chunks
1 teaspoon red curry paste (or to taste)
get good & hot and add in a couple of handfuls of fresh spinach leaves and garnish with chopped basil