MAKING A PACKET
Easy cooking method makes barbecue dishes better
WALLA WALLA WOSES
Serves: 4
■ 4 medium Walla Walla onions ■ 1/4 cup (60 ml) butter, melted ■ 2 tbsp (30 ml) packed brown sugar
■ 2 tsp (10 ml) Dijon mustard ■ 1/4 tsp (1 ml) Worcestershire sauce
■1/4 tsp (1 ml) hot pepper sauce ■ 1/4 tsp (1 ml) freshly ground pepper
1. Peel onions; cut almost through each onion, forming 8 wedges. Cut foil into 4 pieces, each 12 inches (30 cm) square. Place an onion in centre of each piece of foil.
2. Combine remaining ingredients (melted butter through pepper) and drizzle evenly over onions. Leaving space for steam to build, twist foil loosely around each onion to enclose completely.
3. Place foil packages off to one side of natural gas barbecue grid. Cook over medium heat for 35-40 minutes or until onions are tender. Garnish with fresh herbs if desired.
ATCO BLUE FLAME KITCHEN
While grilling is typically a dry cooking method, foil packet dishes let you use steam to produce moist, tender dishes with short cooking times. These recipes can also be converted for the oven.
If you combined baked brie with saganaki, you’d get something akin to our feta dish. This quick to make appetizer is delicious on baguette slices or pita wedges.
Tender mushrooms are infused with butter, garlic and thyme in our packet. Garnished with fresh green onion and parsley, this is an easy side dish that can cook alongside your main course.
Seasoned with Dijon mustard, Worcestershire and hot sauce, our Walla Walla Woses are zesty and sweet, pairing perfectly with grilled steak or ribs.
Any firm white fish can work in our lime fillets, a quick and simple main course. Try tucking in some broccoli florets and halved baby potatoes before steaming for an all-in-one meal. Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.