Despite the bugs, the heat, the dirt ... there is just something about eating outside and slowing down long enough to enjoy the sights and sounds of nature. Taking time to follow a few food safety steps can help protect your family and keep the good times outside happening.
One of the first steps I take for a cookout is to set my menu and make a list of items needed. Then I can plan what needs to be kept in a cooler, what will be prepared ahead of time, and what will be cooked on site. Of course, if you are just going to be traveling to your backyard, this process is much simpler, but a list can still prevent multiple trips inside to get one more item.
When picnicking in the yard or near the house, keep your cold foods in the refrigerator until time to prepare or serve them. If you are packing up the cooler, be sure to strategically place your foods in an ice chest that is the right size for the food to be carried. If you are going to be using ice in your cooler, consider packing everything into waterproof containers or sealable baggies. I also learned the hard way that some plastic containers can get too cold and break with the weight of other items or the jarring of the road trip.
Did you know that where you place the raw meats in a cooler is important? If possible, store uncooked foods away from ready-to-eat foods and condiments in a separate cooler. Placement should be based on what the recommended internal cooking temperature is for each meat. The higher the recommended temperature needed for food safety, the lower down in the ice chest the item needs to go. Place your uncooked meat into a sealable plastic bag to prevent leakage and remember to stick your meat thermometer on your list of utensils to bring.
Use this guide for cooler placement:
1. Chicken, which should be cooked to a safe internal temperature of 165 degrees, goes at the bottom.
2. Ground meats, with a 160 degrees cooking temperature, should go in the middle.
3. Steaks, with a safe temperature of 145 degrees, should be placed just below the surface of the ice.
4. Fish, which needs an internal cooking temperature of 145 degrees, should lie on top of the ice in the cooler.
Keep in mind, perishable foods that have been sitting out longer than two hours should be discarded to reduce the risk of contracting a foodborne illness. If the weather is very warm, perishable foods should be discarded after one hour. For more about picnic food safety, you can contact the Extension office to learn more.
Food safety is a big deal when it comes to cookouts, but flavor and variety should be, too. Maybe it is time to take some simple steps to flavor up some of the old standards and go beyond plain old burgers and hot dogs.
When it comes to flavor, nothing beats a trip to Morocco for a touch of the exotic to bring a turkey burger to life. Add some red pepper spread made from homegrown peppers and eggplant, you get healthy and tasty all on one bun. Of course, you can also take it easy with this make ahead tuna and veggie dish that can utilize whatever vegetables you have on hand.
For more information on food safety or making your traditional picnic foods tastier and healthier, visit our website at http://www.uaex.uada.edu You can also contact the Garland County Extension Service by calling 501-623-6841 or email [email protected].
Alison Crane is a Family and Consumer Science Agent with the Garland County Extension Service.
Tuna Veggie Antipasto
Ingredients
• 2 cups carrot (raw, chopped or any of your favorite raw veggies)
• 2 1/2 cups celery (raw, chopped or any of your favorite raw veggies*)
• 8 cans tuna, in water (6.5 ounce light, drained and flaked)
• 1 can white beans (15 ounces, or your favorite beans)
• 2 tablespoons Parmesan cheese (grated)
• 1/4 cup vinegar (or juice of 2 lemons)
• 1 tablespoon vegetable oil
• 1 teaspoon dried dill (or 1 tablespoon fresh dill) or favorite herb*
• 1 teaspoon garlic (chopped)
Directions
1. Wash and trim vegetables. Chop into bite-size pieces. Place in large bowl.
2. Combine vinegar, dill (or other herbs), garlic and oil. Pour over vegetables.
3. Drain and rinse beans. Break up tuna into smaller chunks.
4. Combine vegetables, beans, and tuna; toss gently.
5. Marinate salad overnight to combine flavors.
6. Chill and serve as a light summer lunch or as a picnic side dish.
Notes
• Use salad to fill a pita for a crunchy sandwich.
• Serve on fresh, washed leafy lettuce.
• Add cooked rice or pasta.
• Try balsamic vinegar or ½ cup of your favorite salad dressing.
• Be creative and try different herbs and veggie combinations!
Source: Connecticut Food Policy Council, Farm Fresh Summer Recipes
* I substituted fresh rosemary and fresh squash.
Nutrition Information Serving Size: 1 cup; Total Calories 179; Total Fat 3 g; Sodium 329 mg; Carbohydrates 24 g; Dietary Fiber 7g; Total Sugars 3 g; Protein 14 g
Red Pepper Spread
Ingredients
2 cups eggplant (peeled and diced, 1/2 inch pieces [about 1 medium eggplant])
1 cup onion (white, diced, 1/2 inch pieces [about 1 small onion])
4 cups red bell pepper (diced, 1/2 inch pieces [about 4 large peppers])
8 cloves garlic (peeled and crushed)
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon smoked paprika (sweet paprika can be substituted)
2 tablespoons sugar (white)
Directions
1. Preheat oven to 400°F. Peel and dice the eggplant, onions, and red peppers. Crush garlic with garlic press or back of a knife.
2. In a medium colander, add eggplant and mix with ¼ tsp. of salt (Reserve the remaining 1 tsp. for later in the recipe). Place the colander in the sink or over a bowl, as the salt will cause the eggplant to release water. Let eggplant sit for 15-20 minutes.
3. Line a plate with paper towels. Remove eggplant from colander and place on plate. Pat eggplant pieces dry with towels.
4. In a large bowl, add balsamic vinegar, 2 Tbsp. of olive oil (reserve the remaining 2 Tbsp.), 1 tsp. salt, black pepper, sugar and paprika and mix. In the same bowl add, eggplant, onions, red peppers, and garlic Mix until the vegetables are coated evenly.
5. On a medium baking tray or roasting pan, spread vegetable mixture evenly and place into a 400 degree oven.
6. Roast vegetables for 10 minutes, remove and mix vegetables thoroughly. Then place the vegetables back in the oven another for 15 minutes or until they are cooked through and begin to brown on the edges.
7. Place cooked vegetables in a food processor or blender. Slowly add the remaining 2 Tbsp. of olive oil while you are pureeing the mixture. Once done, the final consistency should be smooth and spreadable.
8. Use spread for dipping any of your favorite vegetables, tortilla chips or pita bread. This spread is designed to pair perfectly with the Moroccan Spiced Turkey Burger. Enjoy!
Source: USDA, Agricultural Research Service
Nutritional Information: Serving Size 2 Tablespoons: Calories 160; Calories from Fat 80; Total Fat 10g; Saturated Fat 1.5g; Sodium 490mg; Total Carbohydrate 17g; Dietary Fiber 4g; Sugar 11g; Protein 2g
Moroccan Spiced Turkey Burger
Ingredients
• 2 pounds ground turkey
• 2 1/4 teaspoons paprika
• 3/4 teaspoon cumin (ground)
• 3/4 teaspoon coriander (ground)
• 1/2 teaspoon cinnamon
• 3/4 teaspoon turmeric
• 1/8 teaspoon nutmeg (ground)
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1/2 cup yellow onion (minced)
• 2 tablespoons garlic (minced)
Directions
1. Combine spices in a small bowl with salt and black pepper.
2. Peel onion and garlic, place in a food processor and pulse until you reach a fine dice (1/8 inch). If no food processor is available, onion and garlic can be cut by hand using a knife and cutting board.
3. In a medium bowl, mix ground turkey, spices, onion, and garlic together.
4. Divide turkey mixture into eight even portions. Form each portion into patties and place in the refrigerator for 10 minutes.
5. Preheat grill or grill pan on medium-high heat. Note: This burger can be cooked on the stovetop in a medium pan if grill or grill pan are unavailable. Pan spray can be utilized for a medium pan or grill pan but is not needed for a grill.
6. Once heated, add burgers to the grill and cook on each side until an internal temperature of 165 degrees is achieved or the burger is cooked thoroughly. Approximately 4 minutes each side.
7. Serve on a fresh whole wheat bun. Makes 8 or more patties
Source: USDA, Agricultural Research Service
Nutritional Information: Serving Size: 1 -- 4oz patty; Calories 215; Calories from Fat 129; Total Fat 14g; Saturated Fat 4g; Trans Fat .2g; Cholesterol 89mg; Sodium 135.5mg; Total Carbohydrate 2.4g; Dietary Fiber .7g; Sugar .5g; Protein 20g