Today Show: Roasted Cod, Pot Roast & Chicken Cooked In Foil Recipes

Today Show: Chris Kimball Roasted Cod In Foil Recipe

No one has the time nowadays to cook up exotic meals that take two hours just to prepare and another 10 to cook. Everyone wants something that can be made quick and left in the oven for a few hours without any need for basting or temperature checks every 10 minutes. So the Today Show invited chef Chris Kimball on the show to whip up some delicious dinners like roasted cod, using foil.

He said he got the three following recipes from the 1960s cookbook I Hate to Cookbook.

Check out all the three recipes below for recipes with pot roast, roasted cod and chicken, all cooked in tin foil.

Chris Kimball Pot Roast In Foil Recipe

Today Show: Roasted Cod, Pot Roast & Chicken Cooked In Foil Recipes

The Today Show invited chef Chris Kimball on the show to give them recipes for a roasted cod, a pot roast and chicken all cooked in foil in the oven.

Chris Kimball Pot Roast in Foil Ingredients:

  • 3 tablespoons cornstarch
  • 4 teaspoons onion powder
  • 2 teaspoons light brown sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 (4-pound) boneless beef chuck-eye roast
  • 2 onions, peeled and quartered
  • 6 small red potatoes, scrubbed and quartered
  • 4 carrots, peeled and cut into 11/2-inch pieces
  • 2 bay leaves
  • 2 tablespoons soy sauce

Chris Kimball Pot Roast in Foil Directions:

  • Heat oven to 300 degrees and combine cornstarch, onion powder, light brown sugar, salt, pepper, garlic powder, instant espresso powder, dried thyme and celery seed small bowl.
  • Pat roast dry with paper towels. Separate roast into two pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at one inch intervals.
  • Crisscross two 30 by 18-inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4½ hours.
  • Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl.
  • Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to platter with vegetables. Pour ½ cup pan juices over meat. Serve with remaining pan juices.

Chris Kimball Chicken Baked in Foil

Chris Kimball Chicken Baked in Foil Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, sliced thin
  • 1 teaspoon minced fresh tarragon
  • Salt and pepper, to taste
  • 2 oranges, peeled and cut into 1/4‑inch pieces
  • 2 carrots, peeled and cut into matchsticks
  • 1 fennel bulb (about 12 ounces), tops -discarded, halved, cored, and sliced thin
  • 4 (6‑ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary
  • 2 scallions, sliced thin

Chris Kimball Chicken Baked in Foil Directions:

  • Heat the oven to 450 degrees and cut eight 12-inch sheets of aluminum foil.
  • Combine the oil, shallot, tarragon, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Toss half of this mixture with the oranges in a bowl and toss the remaining mixture with the carrots and fennel in a separate bowl. Pat the chicken dry with paper towels and season with salt and pepper.
  • Arrange the carrot-fennel mixture in the center of four pieces of the foil. Lay the chicken over the vegetables then spoon the orange mixture over the top.
  • Place the remaining pieces of foil on top and fold the edges over several times to seal. Place the packets on a baking sheet and cook about 25 minutes. Serve hot.

Chris Kimball Foil Roasted Cod Recipe

Chris Kimball Foil Rosted Cod Ingredients:
  • 1 medium zucchini, halved lengthwise and cut into thin half moons
  • 1 fennel bulb, trimmed, halved, cored, and sliced thin
  • 2 garlic cloves, minced
  • 6 scallions, sliced thin
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried thyme
  • 1/4 cup dry white wine or dry white vermouth
  • Salt and pepper. to taste
  • 4 boneless, skinless cod fillets (about 2 pounds)
  • 4 tablespoons unsalted butter

Chris Kimball Foil Roasted Cod Directions:

  • Heat oven to 450 degrees. Combine zucchini, fennel, garlic, scallions, basil, thyme, wine, 1/4 teaspoon salt and 1/8 teaspoon pepper in large bowl.
  • Lay four 14-inch-long pieces of foil on counter. Place one fillet on lower half of each piece of foil and season with salt and pepper. Top each fillet with one-quarter of vegetable mixture and 1 tablespoon butter. Fold foil over fish and vegetables and crimp edges together to form 4 packets.
  • Arrange packets in single layer on baking sheet and cook until vegetables are tender and fish is cooked through, about 15 to 20 minutes. Carefully open and serve.
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About the author

After graduating from the University of Cincinnati with a degree in Journalism and Anthropology, I managed a pizza place for a year, while freelancing for various newspapers in the area. Working every weekend in sauna like conditions, never being able to take a day off and being covered in flour is something I will not miss. I hope Recapo has air conditioning.

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