Thursday, September 19, 2013

Dashboard Desert Steak

Yes, this is really a dish. Why? Because my husband goes away on business and one night he told me the most amazing story on the phone. A co-worker was cooking food for them on the dashboard of his car. I would not have believed him, but they were in the desert and temps can get really high during the day.

His co-worker took a skillet, placed prime rib and on one occasion filet mignon with potatoes and onions; then places it inside his car on the dashboard facing the sun (it is already hot in the desert location, so we know cars can reach even higher temps). I ask him other details (I would not recommend this at home or any other location) about temps and so on. I was told the meat was fine, but the potatoes on the first try were undercooked, but the the meat and onions tasted better than something they had for a meal the night before.

Hubs said there was a thermometer involved and he is still living to tell the tale.

As I warned any food has to reach a certain temp in order to be safe to eat according to FDA recommendations. Cook on dashboard at your own risk; it's not something I would try. Below is a chart with proper temps:

CategoryFoodTemperature (°F) Rest Time 
Ground Meat & Meat MixturesBeef, Pork, Veal, Lamb160None
Turkey, Chicken165None
Fresh Beef, Veal, LambSteaks, roasts, chops1453 minutes
PoultryChicken & Turkey, whole165None
Poultry breasts, roasts165None
Poultry thighs, legs, wings165None
Duck & Goose165None
Stuffing (cooked alone or in bird)165None
Pork and HamFresh pork1453 minutes
Fresh ham (raw)1453 minutes
Precooked ham (to reheat)140None
Eggs & Egg DishesEggsCook until yolk and white are firmNone
Egg dishes160None
Leftovers & CasserolesLeftovers165None
SeafoodFin Fish145 or cook until flesh is opaque and separates easily with a fork.None
Shrimp, lobster, and crabsCook until flesh is pearly and opaque.None
Clams, oysters, and musselsCook until shells open during cooking.None
ScallopsCook until flesh is milky white or opaque and firm.None

Thursday, September 5, 2013

The Last of the Summer Skillet Peaches

You can also can grill them! The peak season for peaches are July and August, so in September they are really ripe and sweet. Of course peaches are around the whole summer, but if they are not local and even from various states- California and Georgia, they can be uneventful in flavor, so why bother. My opinion, to eat local and in season.

If you are not a fan of warm fruit dishes, as I am, you still must try this. It will not totally change your mind, but adding spicy with sweet does give it a zing. In my cafe I would make quesadilla with them, adding in chicken or pork if they wanted more meat. Add a touch of spice with either seasonings of chili powder, pepper, salt, and other herbs. Also homemade salsa on the side works.

Prepare them in a hot skillet, not to ripe, not to hard- slice them in 1 inch or half more pieces and leaving the skin is not problem, just clean them well before hand. If they are organic there is no need to worry, they do not wax or spray them with chemicals. Let them cool before storing them in a container or they will continue to cook, making them soggy.

Use them in quesadillas with chicken, with pork tenderloin and rice, in salads, and in a recipe I will be making soon- Curry Chicken and Peaches.