ShareThisBy GRETCHEN McKAY
Pittsburgh Post-Gazette
Monday, May 21, 2007
For many families, Memorial Day weekend and summer in general mean packing everyone into the car and heading out on a road trip. Organizing that perfect ride to the beach or some other faraway destination, however, takes some effort and planning -- and not just because your little ones (and no doubt the older ones, too) are going to complain about being bored almost as soon as you pull out of the driveway.
Chances are, the kids are going to want to be fed along the way -- and often.
Service plazas, which typically contain at least one or two fast-food eateries, are an easy way to quell those rumbly tummies. But while it's quick, it's not necessarily good for you, as fast food is often packed with calories, saturated fat and salt.
You can force your family to choose salads, of course, but a better solution is to prepare your meal beforehand. It'll taste better going down, and you'll avoid that bloated, icky feeling that often follows a greasy fast-food meal.
The best car food is simple and easy to eat -- that is, it doesn't require cutlery or a real plate and won't make a terrible mess; a couple of napkins or paper towels should suffice.
For trips that are four hours or longer, it's good to pack at least one meal, along with a few healthful munchies to keep the kids happy. If you plan on eating at a picnic shelter, take a disposable tablecloth or sheet to lay on the table; for car dining, pack plenty of napkins, some wet wipes and a bag for trash.
Bacteria quickly multiply at warm temperatures, and food can become unsafe when held in the "Danger Zone" -- between 40 and 140 degrees Fahrenheit -- for more than two hours. So perishable foods such as meat, fried chicken and cheese and those containing mayonnaise or eggs should be packed in a cooler with ice or a gel pack.
Sandwiches are a logical choice when traveling in the car because they're easy to handle. To keep them fresh, Rania Harris, owner of Rania's Catering in Mount Lebanon, Pa., suggests packing the meat, bread and condiments separately and assembling them when you get to your stop.
Wraps, which can be stuffed with everything from meat and vegetables to peanut butter and jelly, are an even better choice. If you wrap them in wax paper or cellophane and then cut them in half before sticking them in the cooler, they can be eaten with one hand with virtually no mess.
Even if the inside of the car is crowded, it's best to pack the cooler inside the air-conditioned car instead of the trunk, since trunks can quickly heat up to as high as 150 degrees Fahrenheit in the summer.
Use separate coolers for drinks and food so the kids aren't constantly opening and closing the lid, releasing the cold air. Replenish the ice if it melts. Don't have a gel pack? Put water in an empty orange-juice bottle (and leave some room for the water to expand) and stick it in the freezer.
Hot prepared foods, such as fried chicken, should be cooled in the refrigerator before being packed into the ice chest. To ward off hunger pangs, snacks such as dried fruits, nuts, crackers and baby carrots are good. Or choose fruits such as grapes that don't bruise easily.
Instead of sugary sodas, pack bottled water or a thermos of homemade lemonade. Try freezing it beforehand; by the time you stop for lunch, it'll be frosty cold but drinkable, says Harris.
Foods high in sugar or caffeine are best left behind since they can make one feel anxious; remember, the family is going to be confined to a small space for a long time.
But this is vacation, after all. So pack at least one nice dessert, such as brownies or cookies. It might make the kids jittery for a few moments, but it'll also make the ride go faster.
FRESH LEMON-LIMEADE
(Pittsburgh Post-Gazette-tested)
1/4 cup water
1/4 cup sugar
Zest from 1 lemon
Zest from 1 lime
Juice of 3 lemons
Juice of 3 limes
5 cups cold water
In a small saucepan, bring 1/4 cup water to boil; add sugar and stir until dissolved. Remove from heat. Add zest and the juice to the sugar water. Stir mixture into 5 cups cold water and add ice.
Makes 1-1/2 quarts.
-- "The Summer Book," Susan Branch
DEVILED FRIED CHICKEN
2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder (divided)
1/4 cup chopped fresh parsley
5 teaspoons salt (divided)
4 teaspoons dry mustard (divided)
4 teaspoons cayenne pepper (divided)
2-1/2 teaspoons black pepper (divided)
8 pieces cut-up chicken, skinned (no wings)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
Vegetable oil for frying
In a 1-gallon, sealable plastic bag, combine the buttermilk, Dijon mustard, 1 tablespoon onion powder, parsley, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper and 1 teaspoon black pepper. Holding the top closed, knead bag to blend marinade ingredients. Add chicken. Seal the bag, eliminating most of the air. Turn bag to coat chicken and refrigerate at least one day and up to 2 days, turning the bag occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1-1/2 teaspoons black pepper in a 13-by-9-by-2-inch glass dish. With marinade still clinging to chicken pieces, add chicken to flour mixture. Turn to coat thickly. Let stand in flour for one hour, turning chicken occasionally to recoat with flour mixture as needed.
Heat oil in an electric skillet to 350 degrees. Shake off excess coating, and add chicken in batches, skinned side down. Reduce to 300 degrees, and fry for 5 minutes. Oil should bubble around chicken. Turn chicken over and fry 7 minutes. Turn chicken over again and fry until deep, golden brown and cooked through, about 3 minutes longer. Transfer chicken to paper toweling to drain.
Reheat oil and repeat frying process with remaining chicken. Serve warm or at room temperature within 2 hours or chill up to one day. Serves 4.
-- Rania Harris, Rania's Catering
VEGGIE SUMMER WRAP
(Pittsburgh Post-Gazette-tested)
12-inch spinach wrap
6 ounces summer vegetables, marinated in Italian dressing and grilled, such as squash, zucchini, sweet Vidalia onion and peppers
2 ounces shredded Asiago cheese
Spring salad mix
Place wrap on table and fill in middle with vegetables, cheese and a handful of salad mix. Take far end of wrap and tuck it under ingredients, then roll up tightly, enclosing filling. Wrap in wax paper or plastic, cut in half, and chill until serving time.
Serves 1.
-- Don Reinhardt, Sewickley Cafe, Sewickley, Pa.
SMOKED TURKEY WRAP
(Pittsburgh Post-Gazette-tested)
12-inch sun-dried tomato wrap
1 ounce brie
Dijon salad dressing
3 cold asparagus spears
4 to 6 ounces of thinly sliced turkey
Place wrap on table and spread with cheese and a little Dijon dressing. Top with asparagus and turkey. Take far end of wrap and tuck it under ingredients, and then roll up tightly, enclosing filling.
Wrap in wax paper or plastic, cut in half and chill until serving time.
Serves 1.
-- Don Reinhardt
DOUBLE CHOCOLATE CHERRY BROWNIES
(Pittsburgh Post-Gazette-tested)
3/4 cup butter
6 ounces unsweetened chocolate, chopped
2-1/2 cups sugar
4 eggs
1 egg yolk
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (see note)
1 cup plus 2 tablespoons flour
1 teaspoon cinnamon
1 cup halved dried cherries (pitted)
1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Butter and flour a 13-by-9-inch glass baking dish.
Melt butter and unsweetened chocolate in a heavy, large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs one at a time, then yolk. Add extracts, then flour and cinnamon, and stir until just blended. Mix in cherries and chocolate chips.
Spread batter in prepared pan and bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on rack.
Makes 16 large brownies or 32 small brownies.
Note: If you don't like the faint taste of almonds, you can substitute vanilla extract.
-- Rania Harris
(Gretchen McKay can be reached at gmckay(at)post-gazette.com. For more stories visit scrippsnews.com)
