Vermont Casting VC0620P, VC0680P, VC0680N owner manual Fish / Seafood Side Dishes

FISH / SEAFOOD SIDE DISHES

SHRIMP COMBO PACKETS

4 cups peeled potatoes (about 1-1/4 lbs.), sliced 1/8-inch thick

1 cup sliced leeks or mild onions

1 cup chopped plum tomatoes

20 jumbo shrimp (about 1 lb.) peeled and deveined

4 Tablespoon butter

2 teaspoon dill weed, crushed

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

On work surface, place 4 sheets of heavy-duty or doubled aluminum foil each about 20 inches long. In the center of each, arrange 1/2 cup potatoes, overlapping slightly; top with 1/4 cup each leeks and tomatoes and 5 shrimp.

Dot with 1 tablespoon butter; sprinkle with 1/2 teaspoon dill weed, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Arrange remaining potatoes over shrimp, overlapping slightly.

Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold down to seal. Fold up short ends; crimp to seal. Place on grill. Cook until potatoes are tender and shrimp are cooked, approximately 20 minutes on the grill. Carefully lift pouch from grill and place in serving dish. Open carefully, allowing steam to escape. Yield: 4 servings.

SUPER SALMON

1-1/2 cups packed brown sugar

6 tablespoons butter or margarine, melted

3 to 6 tablespoons lemon juice

2-1/4 teaspoons dill weed

3/4 teaspoon cayenne pepper

1 salmon fillet (about 2 pounds) Lemon-pepper seasoning

In a small bowl, combine the first five ingredients; mix well. Remove 1/2 cup to a saucepan; simmer until heated through. Set aside remaining mixture for basting. Sprinkle salmon with lemon-pepper. Place on grill with skin side down. Grill, covered, over medium heat for 5 minutes. Brush with the reserved brown sugar mixture. Grill 10-15 minutes longer, basting occasionally. Serve with the warmed sauce. Yield: 6-8 servings.

RICE ON THE SIDE

1-1/3 cups uncooked instant rice 1/3 cup sliced fresh mushrooms 1/4 cup chopped green pepper 1/4 cup chopped onion

1/2 cup chicken broth 1/2 cup water

1/3 cup ketchup

1 tablespoon butter or margarine

In a 9-in. round aluminum foil pie pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. Grill, covered, for 14 to 15 minutes or until liquid is absorbed. Fluff with a fork and serve immediately. Yield: 6 servings

AU GRATIN POTATO POUCHES

4 cups frozen O'Brien potatoes (16 ounces)

1 tablespoon vegetable oil 1/2 teaspoon seasoned salt

3/4 cup shredded Cheddar cheese ( 3 ounces)

Spray 18x13-inch foil with piece of heavy-duty aluminum foil with cooking spray. Place potatoes on foil. Drizzle with oil; sprinkle with seasoned salt. Wrap foil securely around potatoes. Grill on medium heat 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely and let stand for 4 to 5 minutes or until cheese is melted. Yield: 6 servings.

GRILLED BREADS

1 One pound loaf frozen bread dough, white or honey wheat, thawed

2 tablespoons olive oil Suggested Toppings for bread:

Sliced fresh tomatoes with basil and grated Fontina cheese, OR Grilled onions, OR Fresh herbs and garlic, OR Grated Parmesan cheese and garlic, OR pizza sauce with grated mozzarella cheese and sliced olives, OR feta cheese and black olives

Divide dough into 4 equal pieces. Flatten each into a 6-inch round. Brush one side of each round with oil. Place oiled-side down on an oiled grid at medium heat. Cover and cook until browned and firm, about

5 minutes. Brush tops with oil; turn breads over. Top cooked side of bread with a suggested topping. Yield: 4 servings.

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