Best 3 Beer Steamed Potato Hobo Pack Recipes
Welcome to the world of culinary delights, where we're about to embark on a unique and flavorful journey with our special dish: "Beer Steamed Potato Hobo Pack". Get ready to tantalize your taste buds and impress your dinner guests with this irresistible and easy-to-make recipe. Using humble ingredients like potatoes, vegetables, and of course, beer, we'll create a mouthwatering feast that combines the savory flavors of roasted potatoes with the rich aroma of beer, all wrapped up in a convenient and portable hobo pack. So, grab your apron and let's dive into the culinary adventure awaits!
Here are our top 3 tried and tested recipes!
BEER-STEAMED POTATO HOBO PACK
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
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
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
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 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
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.
Tips:
- Choose a variety of vegetables that will cook evenly and hold their shape when steamed, such as potatoes, carrots, zucchini, and broccoli. - Cut the vegetables into uniform sizes so that they cook evenly. - If you are using a variety of vegetables with different cooking times, start with the vegetables that take the longest to cook. - Season the vegetables with salt, pepper, and any other desired seasonings. - Use a good quality beer for steaming. A light beer will give the vegetables a subtle flavor, while a dark beer will give them a more robust flavor. - Place the vegetables in a single layer in the steamer basket. - Steam the vegetables for 10-12 minutes, or until they are tender. - Serve the vegetables immediately with your favorite dipping sauce.Conclusion:
Beer-steamed potato hobo packs are a delicious and easy way to cook vegetables. They are perfect for a summer cookout or potluck, and they can also be made ahead of time and reheated. With a little planning, you can create a variety of different hobo packs to suit your taste. So next time you're looking for a fun and easy way to cook vegetables, give beer-steamed potato hobo packs a try.
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