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Unless you own a rickshaw and Emeril owes you a favor, this is as good as a speedy meal can get.

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  Step 1: Find engine's hot spot

  Find a hot spot on your car’s engine by driving it a few miles and then seeing which sections are the warmest.

• Tip

  Metal sections are best, especially the radiator.

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  Step 2: Determine what to cook

  Figure out what you can cook in the amount of time you’ll be driving. Based on a speed of 65 mph, shrimp takes about 35 miles; salmon fillets, 40 miles; boneless, skinless chicken breasts, 60 miles; pork tenderloin, 200 to 300 miles.

• Tip

  Fish and chicken are your best bets, as meat takes longer and can get tough.

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  Step 3: Stack foil

  Place several pieces of heavy-duty aluminum foil on top of each other.

• Tip

  It's better to err on the side of too much foil than too little.

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  Step 4: Coat foil

  Spray or spread butter or cooking oil on the top sheet, so that the food won’t stick.

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  Step 5: Center food on foil

  Place an individual serving in the center of the foil, and top with thinly-sliced veggies and whatever spices you like.

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  Step 6: Drizzle

  Drizzle the food with a small amount of wine or cooking oil.

• Tip

  If you top your entree with lemon juice or slices, make sure the package is tightly wrapped, because leaking lemon juice can corrode the engine.

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  Step 7: Fold up foil

  Fold the foil as if you were wrapping a gift box.

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  Step 8: Secure foil on engine

  Secure the pack on the engine so it doesn’t end up on the road. Use wire as needed.

• Tip

  Test the pack's security by closing and then reopening the hood. If the top is untouched, add some wadded-up foil.

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  Step 9: Remove & eat

  After the estimated cooking-drive time, remove the food pack with an oven mitt or tongs. If you’re at your destination but your meal is undercooked, re-start the car in a well-ventilated place and let the engine idle until the food is done.

• Fact

  Car engine cooking is taught in hurricane-prone areas as a way of preparing food during a blackout.