Tag Archives: cooking

How to roast meat in a solar oven

Roasting meat is easy in a solar oven. Not only does cooking with solar save money on electricity, but it makes the meat more tender and juicy than a conventional overn. We picked up a fresh 5lb leg of lamb yesterday, and since the sun’s out, I decided to roast it today. Here’s a rundown of how to roast meat a la the sun.

Step 1: Prepare the roast

Remove the packaging and netting, rinse under cold water and pat dry with a paper towel. Place the roast on a cutting board.

(Note about cutting boards — Glass or plastic work best for raw meat because they can be sanitized with bleach later. Avoid wood because the porous material holds onto bacteria)

Choose your seasonings and rub them liberally all over the roast. Today I chose rosemary, black pepper and sea salt. Other great choices for meats include mixed garden herbs, Indian “curry” mixes, or Spike.

Set up your solar oven to preheat (or preheat your regular oven if you don’t have a solar oven) to about 325 degrees F. Most recipes call for higher heat, about 400, but I strongly prefer the more tender meat that comes from lower, longer heat.

Step 2: Seal in the juices

Heat your roasting pan on the stove top at medium-high and add about 1 tbsp of oil. I use ghee or canola oil because they have a higher smoke point. Place the roast – fat side down – into the hot pan. Let it sizzle and crackle for about 3-4 minutes, or until browned. Turn over and repeat on the other side.

At the this point I also throw some chopped onions, garlic, carrots, celery and tomato into the pan and let them sautee.

Step 3: Slow and low

Now comes the roasting part. Check your oven’s temperature. It should be between 300 and 350 degree F. If it’s much lower, about 200 or 250, your roast will take a lot longer, but it will still cook.

For solar cooking, I use cast iron pots and pans exclusively. They are black and hold heat beautifully. They also lend a lightly smoky, outdoorsy flavor that your guests will rave about.

Cover the roast (don’t use aluminum foil for solar cooking as the shiny quality also reflect away heat!). Transfer the roast to oven, set a timer for 1 hour 30 minutes (for medium rare) and walk away. Enjoy your cool kitchen and lower utility bill to come while the roast cooks outside.

Step 4: Test and rest

Bring the roast inside and set it on the stove. Open the lid and slice into the middle. What color is the center? If it’s pink, you’ve got medium rare meat. Grayer and it’s more well done. Redder and you might think about returning it to the oven for a few more minutes.

Another easy way to test the meat’s doneness is to insert a thermometer. This will give you a more precise reading of the internal temperature. It will be easier to adjust to your preference this way.

Once the roast is how you like it, let it rest covered on the stove top for at least 30 minutes. Remember that during this rest period, the meat will cook a little bit more. It could take a medium-rare roast to medium. So keep that in mind while you’re testing.

After resting, the roast is ready to carve and serve. Enjoy!

Former Maui Chef Tops Taco Tournament

Rand Packer, former Maui boy and long-time chef at Roy’s Restaurants (both Kahana, Hawaii Kai and Tampa) opened his own taco stand, Mekenita’s Mexican Grille, in Tampa, Florida. His take on Mexican adds a little aloha style to traditional Oaxacan traditions. Now his taco joint has been voted into the #1 in the area’s Tournament of Tacos.

Packer’s Citrus Grilled Pacific Wahoo Tacos come heaped with charred corn, homemade roasted chili salsa and enough flavor to make you start yor own Mariachi band to sing his praises. His wife, Tiffani, helps him run the joint, named after their oldest daughter, Mekena, as in the famous beach in South Maui.

Holiday Baking Hawaiian Style

Want to give your holiday baking a little island flair? Try adding some flavors from Hawaii like coffee, rum, apple banana, mango, papaya, coconut, vanilla beans, and, of course, Maui cane sugar. You can easily order these ingredients online if you can’t them in a store nearby (see resource list below for suggestions). Or ask someone who’s going on vacation to bring you back a few things.

(Hawaiian style it: Individual servings of apple banana bread with vanilla rum sauce)

One of my favorite holiday recipes is Hawaiian apple banana bread with vanilla bean rum sauce. Start with your favorite banana bread recipe, but substitute apple banana puree (about 1.5 cups puree for 2 whole bananas). Same for the sauce. Use your favorite icing recipe and add a splash of Hana rum and ground vanilla beans. Sprinkle the top with freshly shredded coconut.

Another crowd pleaser is Kona coffee cake. I never leave a party with anything but an empty pan. Using your favorite coffee cake recipe, substitute finely ground pure Kona coffee. I especially love using peaberry from the Hualalai area. I also find that adding fresh, unrefrigerated eggs from your nearest hens really plumps up the flavor of the coffee. A hint of vanilla bean or dark chocolate tastes fabulous, too.

For any of your holiday baking, you can substitute raw Maui cane sugar for demera and turbinado sugars. The golden color of the Maui cane caramelizes beautifully.

During the holidays, it’s the simple pleasures that we enjoy most: time with family and friends and good food. Enjoy and aloha!

Online shopping for Hawaiian foods:

Familyfoodhawaii.com

Hawaiianfoodonline.com

Suresave.com