Jacqueline. A new favorite restaurant. It’s seafood-focused in a beautiful space. It’s technically The Life Aquatic themed, so you won’t see me complaining. It’s practically perfect. Some friends and I went before their official opening. I was shocked to learn that since they didn’t seem new to the game. I ate a whole lot of awesome. The menu rotates, but let’s humblebrag so you get an idea — black mission fig, Briar Rose goat cheese, whipped lardo, tarragon cracker, wild watercress to start; fresh baked zucchini bread with bourbon honey butter; smoked trout with roasted carrots, summer squash, pickled fennel, harissa, labneh, and nasturtiums. I’ll spare you dessert. Trust me, it was heavenly. It was beautifully plated on beautiful plates in a beautiful restaurant. If you buy a half bottle of bubbles, their oysters are $1. That’s happening. Soon.
This recipe is neither beautifully made or beautifully plated, but damn it, it’s good. It’s got all kinds of rustic simplicity that I love. I grew up on many a BBQ packet of protein + vegetables for dinner. Some things never change. The last of the fresh green beans seemed like a good choice. I’m waiting for the heaping pile at the store to start dwindling and/or looking awful. It just means I’ll change to something else. I don’t discriminate. I found andouille, which the recipe called for, and it is delicious. Since you’re not adding a sauce, you want a very flavorful sausage to kick up the mostly bland potatoes and mushrooms. These packets are nearly set it and forget it, but they will burn if you’re not careful. If you don’t know your grill’s hot spots, babysitting may be in order. They cook quick, though, so it’s not a big deal.
Inspiration: Damn Delicious
- 1 package of andouilles sausage [4 sausages]
- 1lb red potatoes, evenly cubed [or as evenly as possible]
- 1lb green beans with ends trimmed and cut into bite-sized pieces
- 8oz cremini mushrooms, cut in half or fourths depending on their size
- 1 small onion, diced
- 4 tablespoons unsalted butter, divided
- 4 teaspoons cajun seasoning
- salt and pepper
Cut four evenly sized pieces of aluminum foil so you can fold up all four sides. This should be about 12″ long or so. Divide the sausage, potatoes, green beans, mushrooms, and onion into each of the four pieces of foil. Top with one tablespoon of butter per packet and season liberally with the cajun seasoning, salt, and pepper.
Wrap the foil packets up. Preheat the grill to medium-high heat. Place the packets directly on the grill for 12-15 minutes. Remove and allow to cool so you can actually open the packets without burning yourself.