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
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
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°
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
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
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
and the final
edition of Dashboard Dining.
ALL MATERIAL COPYRIGHT © 2004-2016 ALEXA
IVOIRE FAIRBAIRN ALL RIGHTS RESERVED