Dashboard Dining, Part II

Being that today was another fine moderate day (with a high of only 114 predicted, later revised to 116, those big cheaters), the urge overcame me to blow off today's entirely inconsequential errands and focus instead on more warm-weather entertainment, i.e. the second installment of Dashboard Dining.

Following the success of the dashboard egg, I determined to move on to something bigger:

Car-Cooked Chicken En Papillote

Today's adventure in automotive cuisine starts with chicken breast tenders.

The tenders are placed on foil, seasoned with Cavender's Greek Seasoning and a few spoonfuls of herb and garlic marinade, and topped with a little vegetation to add color, moisture and flavor.

The foil is folded over, and the edges carefully sealed with a quarter-inch trifold to keep all the steam and flavor in.

According to the USDA Food Safety and Inspection Service, most slow cookers utilize temperatures between 170 and 280 F.

At 11:30am, I figure the FPOGE's (Fine Piece of German Engineering's) internal temp of 190 F means we're good to go

and the papillotes go onto the dashboard next to the thermometer probe.

The hard part is waiting. I figured I'd give them four or five hours, or pull them when the temperature starts to drop, whichever. At 2:30 I went out to check on them, and the thermometer display unit had gone all deranged from the heat. I opened the door to fetch it out, and I have to say it smelled pretty good in there.

At 4:30 I imagined it had got to be done, and went to fetch the papillotes. Such a shame I forgot to take a potholder so I could open the #$%&@!! car door.

Once opened, the papillotes gave off some crazy steam, and the fragrance brought little Dammit clamoring into the kitchen for a taste.

The verdict: Tender, juicy, full of flavor. Dinner is served -- and don't forget to tip your valet parking attendant.

Where's dessert?  You know subsequent adventures include a coffeecake
and the
final edition of Dashboard Dining.


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