Easy, make-ahead foil packets packed with everything from shrimp to pork to potatoes and peaches are full meals with zero clean up and are a fun thing to make for a DIY dinner party. Everyone gets to choose what they want and prepare the packet dinners themselves. Even better for the hostess, clean up is a breeze, and that makes everyone happy. Below are some easy-peasy foil meals made with Bellisari’s sauces and spreads.
How to make a foil packet: Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. Each recipe serves 2 to 4.
Saigon Glazed Pork:
Toss 1/4 cup Bellisari’s Saigon Street Sauce with ½ cup of diced red onion and a ½ cup of red and yellow bell peppers. Season pork tenderloin (1 lb) with salt and pepper and coat with Bellisari’s Saigon Street Sauce; add the onions and peppers. Seal in a foil packet. Grill over high heat, turning, for 18 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.
Fig & Blistered Jalapeno Shrimp & Scallops:
Toss 1 bunch of scallions, 8-9 jumbo shrimp (deveined, shelled, and tail removed), 3-4 colossal scallops and 1 jar of Bellisari’s Blistered Jalapeno and Fig Spread together and add a pinch of salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, for 8 minutes. Serve with lime wedges. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.
Spray the bottom of the foil packet with olive oil and place the salmon skin side down. Brush Bellisari's Barista Sauce generously on the salmon. Toss 1 pound of halved baby potatoes and baby asparagus with 2 Tbsp. Bellisari’s Barista Sauce and add salt and pepper. Form a packet and grill over medium-high heat for 12-16 minutes, depending on how you like your salmon cooked.
Blue Cheese & Honey Potato Gratin:
Toss 2 thinly sliced peeled potatoes, 1/4 cup grated Parmesan, 2 Tbsp. melted butter, ¼ cup of heavy cream and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Brush with 2 Tbsp. Bellisari’s Blue Cheese, Honey & Shallot Spread and form a packet. Grill over medium heat for 25 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.
Balsamic Glazed Peaches:
Toss 4 quartered peaches, 3 Tbsp. brown sugar, 2 Tbsp. butter, and 2 Tbsp. Bellisari’s Balsamic Shallot Spread on a sheet of foil. Form a packet. Grill over medium-high heat for 12 minutes. Serve with a cup of vanilla bean ice cream for a great summer dessert.