Saturday, December 24, 2011

The Christmas Meal: Meat Perfected

Many people choose a special cut of meat for Christmas dinner.  I highly recommend a meat thermometer inserted in the thickest part of the cut to make sure it doesn't overcook.  If the meat isn't cooked well, all of that money spent on buying the nicer cut is wasted.  Here are the recommended temperatures for various meats:
Rare-                120-125 degrees
Medium Rare-  130-135 degrees
Medium-           140-145 degrees
Medium-Well-  150-155 degrees
Well-Done-       160 degrees and above
Rare-                135 degrees
Medium Rare-  140-150 degrees
Medium-           160 degrees
Well-Done-       165 degrees and above
Chicken-           165-175 degrees
Turkey-             165-175 degrees
Pork:       150 degrees and above
After the meat is cooked, here is an easy way to dress up the main course!  Cut a few lemons and pomegranates in half and place cut side down in a pan over medium heat.  Cook until slightly browned on the edges.  Lay the meat on a bed of lettuce or parsley then arrange the fruit around it.  

Beautiful and festive!!

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