“Grilled” Sausage, Peppers. and Potato Foil Packet
Mary Jane found this recipe in Parade magazine, of all places, and we’ve cooked it three times already. It was developed by chef Timothy Hollingsworth of Optium restaurant in Los Angeles. He was the winner of Netflix’s The Final Table, whatever that is. (I’m not a TV-watching person, except for sports.) The blend of ingredients gives the dish a great flavor. We added the chile and beans. The grill is merely a convenient, outdoor heat source; the dish is closed-roasted, not grilled. The potatoes tend to be a little dry, so mash them with a fork and put some butter on them.
1 pound red bliss potatoes, halved
1/2 cup whole garlic cloves, peeled
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow onions, peeled and quartered
2 serrano chiles, minced or 1/4 cup chopped New Mexican green chile
10-15 fresh green beans
1 pound smoked sausage (kielbasa recommended), cut into 3/4-inch rounds
1/4 cup olive oil
1 bayleaf
1 teaspoon dried thyme
1 tablespoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Preheat the grill to 400-450 degrees F.
Mix together all the ingredients in a large bowl until the potatoes are well-coated.
Cut two 24 x 12-inch heavy duty aluminum foil sheets and stack them on the counter. Spread the mixture in a single layer in the center of the foil. Bring up the long sides of the foil, double fold the top, and pinch together to seal. Do the same with the short sides.
Place on the grill grates and cook the packet, covered, for 30 minutes, turning it 180 degree after 15 minutes. Remove from the grill, let stand for 5 minutes, then open the pouch and serve.
Yield: 6 servings
Heat Scale: Mild
Serve with beer or red wine.
