Meat Doneness Chart

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Beef and Lamb Cooking Temperature Chart Roasts, Steaks & Chops Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior portion Medium Rare 130 to 135 degrees F center is very pink, slightly brown toward the exterior portion Medium 140 to 145 degrees F center is light pink, outer portion is brown Medium Well 150 to 155 degrees F not pink Well Done 160 degrees F and above steak is uniformly brown throughout Ground Meat 160 to 165 degrees F no longer pink but uniformly brown throughout Poultry Cooking Temperature Chart Poultry (Chicken & Duck) 165 degrees F cook until juices run clear Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts. 165 degrees F juices run clear - leg moves easily Stuffing (cooked alone or in turkey) 165 degrees F Pork Cooking Temperature Chart Roasts, Steaks & Chops Medium 140 to 145 degrees F pale pink center Well Done 160 degrees F and above steak is uniformly brown throughout Pork ribs, pork shoulders, and beef brisket 160 degrees F and above medium to well done Sausage (raw) 160 degrees F no longer pink Ham Raw 160 degrees F Pre-cooked 140 degrees F

Fish and Seafood Cooking Temperature Chart Fish (steaks, filleted or whole) 140 degrees F flesh is opaque, flakes easily Tuna, Swordfish, & Marlin 125 degrees F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor Shrimp Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or the meat will become dry and lose its flavor Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor Lobster Boiled, whole - 1 lb. 12 to 15 minutes meat turns red and opaque in center when cut Broiled, whole - 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in center when cut Steamed, whole - 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in center when cut Baked, tails - each 15 minutes meat turns red and opaque in center when cut Broiled, tails - each 9 to 10 minutes meat turns red and opaque in center when cut Scallops Bake 12 to 15 minutes milky white or opaque, and firm Broil milky white or opaque, and firm Clams, Mussels & Oysters point at which their shells open - throw away any that do not open

12/19: Samoan Dinner - Poisson Cru

adapted from: http://www.whats4eats.com/fish/poisson-cru-recipe

Not exactly the real thing...but i tried...way simpler

ingredients:

• 1 lb raw tuna (8.99/lb at sunset super)...cheaper than octopus @ 10.99/lb
  
• lime juice of 1 lime
• cucumber (diced same size as tuna...about 1/2 inch pieces)
• 1/4 can coconut milk
  
• salt and pepper

procedure:

1. cut up tuna and cucumber and mix...
2. squeeze lime juice on top and marinade for 10 minutes
3. pour out excess lime juice
4. pour coconut milk and salt and pepper on top and mix

result:

• i liked it but i prefer a stronger flavor as in tuna poke.
• coconut milk works with the tuna but not extraordinary
• think it tastes better with a potato chip
• should make it more interesting with some addons...but then it would be more like poke
• tomatos would be cool as the recipe i referred to had it
  

Eric Ripert: Phyllo Wrapped Salmon

(http://regisandkelly.go.com/recipe-finder.html?recipeID=8326)

INGREDIENTS:

The Salmon:
4 (5-ounce) salmon fillets, boneless and skinless
4 tablespoons butter, melted
4 sheets phyllo dough
3 tablespoons canola oil
fine salt and ground white pepper to taste

The Soy-Mustard Vinaigrette:
3 tablespoons soy sauce
1 teaspoon Dijon mustard
¼ cup lime juice
6 tablespoons olive oil
2 teaspoons cut chives
fine sea salt and freshly ground black pepper

The Mushroom Casserole:
1 pound mixed mushrooms such as cremini, chanterelles, porcini or morels
2 tablespoons canola oil
2 tablespoons butter
1 small shallot minced
2 cloves garlic, minced
fine sea salt and freshly ground white pepper to taste
½ cup chicken stock
1 teaspoon fresh thyme leaves
1 tablespoon chopped parsley

DIRECTIONS:

Serves 4

For the Salmon:
1. Season the salmon fillets with salt and pepper on all sides. Brush the top of 1 sheet of phyllo with melted butter and fold the sheet in ½; brush the top with butter again. Place the salmon fillet on one side and roll it in the phyllo dough. Repeat 3 times and reserve.

2. Stir together in a mixing bowl the soy sauce, mustard, lime juice and olive oil, season to taste with salt and pepper and stir in the chives.

3. Divide the canola oil in between two non stick pans and heat over medium heat; add two fillets of salmon to each pan and sauté the salmon for about 4 minutes on each side, until golden brown and a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip. Serve the salmon fillets with vinaigrette.

For the Mushroom Casserole:
1. To prepare the mushrooms, trim the ends and cut them in half depending on size.

2. Preheat oven to 400°F.

3. Heat an oven proof cast iron casserole over medium heat with the canola oil. Add the minced shallot and garlic and lightly sauté until soft. Add the prepared mushrooms and season to taste with salt and pepper. Add the butter and roast the mushrooms until tender and lightly browned about 10-15 minutes.

4. Remove the casserole form the oven; place the pan on medium high heat and add the chicken stock. Reduce the chicken stock enough to glaze the mushrooms; add the herbs to the mushrooms and adjust the seasoning.

To Finish:
Serve the Salmon over the Mushroom Casserole and enjoy!

12/1 - Singapore Inspired Crab

ingredients:

• crabs - 2 whole ( broken down and cracked)
• garlic - 6 cloves (smashed)
• ginger - 2 inches (sliced)
• green onion - 1/2 cup (1 inch slices)
• onion - 1/2 (chopped)
• chili pepper - 1 pc (crushed and seeded with hands)
  
• ketchup - 2 tbsp
• fish sauce - 2 tsp
• coconut milk - 1/2 can

steps:

1. take food processor to garlic, ginger, and onion til a pulp
2. add oil to wok
3. stir fry garlic mixture with chili pepper with a pinch of salt and pepper
   
4. fry til mixture releases flavor and translucent and slight brown (3-5 minutes)
   
5. add ketchup, fish sauce, and coconut milk and mix til bubbles
6. add crab pieces (except shell)
7. mix and stir fry 1 minute
8. add shells (shell side up, hole side down) and mix a little bit more
9. if too little liquid, add 1/4 cup of hot water
   
10. cover and cook at med high about 5-8 minutes til turns red and cooked
11. if too thick, add cornstarch + water (should be thick like chowder...not too thin)
    

grade: A