Culinarily, Memorial Day weekend marks an unofficial start to summer and means one thing: It’s time to get grilling. On this installment of Dishing with Dorothy, Director Pelanda and Husband Sam take you through a couple of their favorite dishes to make on the grill, all using local products made here in the great state of Ohio. FULL VIDEO AVAILABLE HERE.
Cooking Directions
Butter Garlic Herb Steak Foil Packets
Butter Garlic Herb Steak Foil Packets have melt in your mouth beef with hearty veggies that are grilled to perfection with butter that has garlic and herbs inside. This is one amazing meal that you don’t want to miss out on!
INGREDIENTS
• 1 pound small red potatoes cut into fourths
• 2 carrots sliced
• 1 red bell pepper cubed
• 1 green bell pepper cubed
• 1/2 red onion cut into cubes
• salt and pepper
• 1 Tablespoon olive oil
• 1 1/2 pound top sirloin steak cut into one inch cubes*
Garlic Herb Butter
• 1/2 cup butter room temperature
• 1/4 cup freshly chopped parsley
• 4 garlic cloves minced
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon fresh thyme chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
INSTRUCTIONS
1. In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.
2. Place four 18×12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
3. To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather.
4. Place packets on the grill and cover. Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.
NOTES
*I didn’t sear the beef beforehand and cooked this meal on the grill in tin foil. I do however flip the packets over onto the flame at the very end to give the beef and veggies a slight char.
Foil Grilled Corn on the Cob
Corn on the cob is slathered with garlic butter, salt and pepper then wrapped in aluminum foil and grilled to perfection. It’s the perfect quick and easy summer side dish that goes well with just about anything!
INGREDIENTS
• 5 ears corn on the cob
• 4 tablespoons butter
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
INSTRUCTIONS
1. Place one ear of corn at a time on a large sheet s of heavy duty aluminum foil
2. Rub part of 1 tablespoon of butter over each ear of corn
3. Sprinkle evenly with garlic powder, salt and pepper
4. Place the remaining butter on top of corn, and loosely wrap foil around corn so that there is space between the foil and corn, making sure ends are tightly closed
5. Arrange corn on top rack of gas grill, over medium heat, with the folded sides up. Close grill, and and cook for 5 minutes, then turn on the side and cook for another 5 minutes, then cook on the other side and cook for 5 minutes more.
6. Carefully open packets — the steam is hot — place on a platter and serve
Campfire Apple Pie Packets
INGREDIENTS
Apple Mixture
• 2 medium to large sized apples diced into approximately 1/4″ pieces
• 2 tsp lemon juice
• 2 tsp cornstarch
• 2 tbsp granulated sugar
• 1/4 cup packed brown sugar
• 1 tbsp cold butter cut into small pieces, approximately 1/8″
• 1 1/2 tsp Great Value Ground Cinnamon
Topping Mixture
• 1/4 cup quick cook oats old fashioned oats will also work, they just have a chewier texture
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 1/2 tsp Great Value Ground Cinnamon
• 1/4 cup cold butter cut into small pieces, approximately 1/8″
INSTRUCTIONS
1. Preheat grill to medium heat or preheat oven to 450 degrees F.
2. Prepare four pieces of non-stick foil, approximately 12×18″ in size.
3. In a medium sized bowl, combine diced apples and lemon juice. Add in cornstarch, sugars, Great Value Ground Cinnamon and butter. Mix to combine well. Set aside.
4. Next, in a separate bowl, combine oats, flour, brown sugar and Great Value Ground Cinnamon. Mix well.
5. Add butter to mixture and cut in with a pastry cutter or two forks.
6. Place half of the apple mixture onto the center of one of the pieces of non-stick foil, making sure the mixture is touching the non-stick side. Sprinkle half of the crumb mixture over the apples.
7. Seal foil packet tightly, making sure all sides are securely closed. Repeat with a second piece of foil. Repeat with remaining ingredients.
8. Place on grill or over campfire for approximately 8-12 minutes, or place on a cookie sheet and bake in oven for approximately 15 minutes. Times are approximate as grill and campfire heating is harder to regulate than an oven.
9. Remove from heat and allow to cool for approximately 10 minutes. Carefully open foil packets as they will be very hot. Top with a scoop of ice cream, serve, share and enjoy.
Ohio Proud Products Used
Corn Recipe
Corn: Kroger, Cincinnati
Butter: Walnut Creek, Walnut Creek
Garlic Powder: BJ Gourmet Garlic Farm, Oberlin
Salt and Pepper: Kroger, Cincinnati
Butter Garlic Herb Steak Foil Packets
Top Sirloin Steak: Butcher & Grocer, Grandview
New Creation Farm, Chardon
Olive Oil: De Massimo’s Authentic Sauces, Hilliard
Red onion: HTH Farm Market, Worthington
Red potatoes: Smith Farm Market, Columbus
Carrots: Kroger, Cincinnati
Peppers: Grandpops Hops, Marysville
Butter: Walnut Creek, Walnut Creek
Parsley: Rhoads Farm, Circleville
Rosemary: The Dublin Market at Bridgepark, Dublin
Thyme: The Dublin Market at Bridgepark, Dublin
Salt and Pepper: Kroger, Cincinnati
Campfire Apple Pie Packets
Apples (gala only): Lynd Fruit Farm, Pataskala
Ice Cream: Johnson’s Real Ice Cream, Bexley
Butter: Walnut Creek, Walnut Creek
Flour, Oats, Cornstarch, Sugar, Cinnamon & Lemon: Kroger, Cincinnati