Today is a very important day in our house. Hubby is officially old. Happy Birthday my love.
He shares his day with another birthday in history. On this day in 1790, then Secretary of the Treasury, Alexander Hamilton, authorized the building of a fleet of ten Revenue Service Cutters. This newly formed fleet was responsible for enforcing the first tariff laws enacted by the US Congress under the US Constitution.
In 1915, through an act of Congress, President Woodrow Wilson signed into law the merger of the Revenue Cutter Service and US Life-Saving Service to provide the nation with a single maritime service dedicated to saving lives at sea and enforcing the nation’s maritime laws. The new service was officially named the US Coast Guard.
After 177 years as a part of the US Treasury Department, the Coast Guard was transferred to the newly formed Department of Transportation in 1967. Then in 2003, in response to the terrorist attacks on September 11, the US Coast Guard was transferred to the new US Department of Homeland Security. For 232 years, the Coast Guard has patrolled our waterways in search of threats and to rescue those who find themselves in trouble on the water. We say Happy Birthday and thank you for your service.
Yeah, this is a cooking blog and it’s time to eat. We’ve talked about foil packs before – the convenience of preparing an entire meal in the folds of foil. Not much in the way of clean up, great for backyard gatherings or camping on the beach. Have you ever rented a beach house? While they say “fully stocked kitchen” none are as stocked as your kitchen at home. Yet these amazing foil packs can make life so much simpler. Enjoy!
Tin Foil Andouille Sausage-Veggie Packs
2 Red Bell Pepper
1/2 large Yellow Onion
12 small Red Potatoes, diced
1 small Zucchini, sliced
2 Cajun Andouille Sausage Rope
5 tablespoons Olive Oil
1 tablespoon Dried Oregano
1 tablespoon Parsley Flakes
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
Seasoned Salt to taste
Black Pepper to taste
4 ears Yellow Corn
Heat grill to 450 degrees. Cut 4 large sheets of heavy foil (24-inch squares). Spray foil with cooking spray, place on a rimmed pan and set aside.
Stem, core and thinly slice bell pepper, set aside. Peel and finely dice onion, set aside. Clean skins of potatoes. Cut potatoes into bite-size pieces. Set aside. Cut sausage into 1/2-inch coin cuts, set aside.
Place vegetables and sausage into a large bowl. Drizzle with olive oil. Season with oregano, parsley flakes, garlic powder, salt and pepper. Toss to blend. Set aside.
Remove husks from corn, trim ends and cut each ear in thirds. Season cobs with salt and pepper. Set corn aside.
Divide sausage-vegetable mixture evenly among the prepared sheets of foil. Place cob corn pieces on top. Working with one pack at a time, fold foil around filling and seal the foil packs tightly so no air escapes, but there is still room for air to circulate.
Transfer packs to the grill. Grill for 30 minutes, flipping half-way through grilling time. Return to baking sheet. let rest for about 5 minutes before carefully opening packets.
Serve and enjoy.
Note: This can also be cooked in the oven. Line a rimmed baking sheet with foil to catch any drips. Place baking racks inside the rimmed baking sheet to allow heated air to flow as it would on the grill. There you go.
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