Posts filed under SIDE

PEACH-GRILLED CORN SALAD

IT'S THE MIDDLE OF JULY AND WE ARE SMACK DAB IN PEACH AND CORN SEASON.  THERE IS NO BETTER TIME FOR PRODUCE AND ANY CHANCE I GET I TRY TO USE SEASONAL INGREDIENTS AT THE FIREHOUSE.  FOR "TACO TUESDAY" I DECIDED TO MAKE A SALSA USING FRESH LOCAL PEACHES AND CORN, WITH SOME PICKLED ONIONS AND FRESH JALAPENOS TO BALANCE IT OUT WITH ACIDITY AND HEAT.  THIS SALSA WOULD BE GREAT OVER FISH, GRILLED PORK TENDERLOIN, FLANK STEAK....PRETTY MUCH ANYTHING THAT NEEDS A FRESH KICK IN THE ASS!

PEACH-GRILLED CORN SALSA

Makes about 2 cups

 

INGREDIENTS:

  • 4 RIPE PEACHES, pitted and chopped
  • 1 SMALL RED ONION, pickled (see recipe below)
  • 1/2-1 JALAPENO, seeded and diced (adjust to liking)
  • 3 EARS OF CORN, grill and cut off kernels 
  • 2 LIMES, zest and juice
  • 1/2 BUNCH OF CILANTRO, rough chopped
  • 1 TBS. EVOO
  • SALT, to taste

Combine all ingredients in a bowl, taste and adjust seasoning

Pickled Red Onions

  • ½ Cup of Cider Vinegar
  • 1 Tbs. Sugar
  • 1 Tbs. Salt
  • 1 Cup of Water
  • 1 Red Onion, sliced thin

Dissolve sugar and salt in water and vinegar.  Place onions in a jar or bowl, cover with pickling liquid and place in fridge until cool.

 

 

Posted on July 18, 2017 and filed under DINNER, LUNCH, SIDE.

GRILLED SWEET POTATO FRIES

1st Responder News is a nationwide source for all things fire and EMS, with both print and digital formats.  When they asked if I would be interested in contributing monthly with recipes and stories from the firehouse kitchen, I knew it would be a great opportunity.  Now I get to share more firehouse friendly dishes as well as tips I have learned since graduating culinary school and working in a professional kitchen!  
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June's column was a little intro with my "firehouse famous" Grilled Sweet Potato Fries.  Check it out here!  And in case you want to make these addicting fries I have the recipe below which was featured in Men's Health!..

GRILLED SWEET POTATO FRIES

 Photo Credit: Guy Gourmet/Men's Health Mag

Photo Credit: Guy Gourmet/Men's Health Mag

INGREDIENTS:

4 small sweet potatoes (or 2 large ones), cut into ½” wedges
1 Tbsp olive oil
1 tsp chile powder
1 tsp salt
1 Tbsp maple syrup
1 Tbsp cilantro

PROCEDURE:

1. Pre-heat your grill to medium heat. In a large bowl, toss the potato wedge with the olive oil, chile powder, and salt.


2. Grill the potato wedges over direct heat until crispy on the outside and tender enough that a fork slides easily into the center, 6 to 8 minutes, flipping halfway through. Transfer the fries back to the large bowl, drizzle with the syrup, and toss to coat. Top with cilantro and serve. Makes 4 servings.

Posted on June 17, 2017 and filed under SIDE.

UMAMI ONIONS

 

UMAMI.... WHAT IS IT YOU ASK?  WELL, LET'S START BY SAYING IF YOU ENJOY DELICIOUS FOOD THEN YOU ENJOY "UMAMI".  THIS WORD IS POPPING UP MORE AND MORE IN CULINARY CONVERSATION AND FOR GOOD REASON.  "UMAMI", JAPANESE FOR SAVORINESS, IS CONSIDERED TO BE THE FIFTH BASIC TASTE RIGHT ALONGSIDE SWEET, SOUR, SALTY AND BITTER.  A JAPANESE SCIENTIST DISCOVERED THAT IT WAS MOLECULAR COMPOUNDS FOUND IN GLUTAMIC ACID WERE THE CAUSE OF THIS DELICIOUSNESS.  THESE FLAVORS ARE FOUND IN MANY ROASTED, FERMENTED AND COOKED FOODS SUCH AS ROASTED TOMATOES, ANCHOVIES, MUSHROOMS, SOY SAUCE, SEARED BEEF AND EVEN SEAWEED.....YUP SEAWEED.  AFTER ALL, IT WAS A BOWL OF DASHI, A JAPANESE BROTH FLAVORED WITH SEAWEED, THAT THE SCIENTIST WAS EATING WHEN HE MADE THE DISCOVERY.  
OK, NOW ON TO THE ONIONS!  I MADE THESE ONIONS TO GO WITH MY "FRENCH ONION SOUP" BURGERS WHICH ARE A HUUUUUGEE HIT AT THE FIREHOUSE.  I WANTED TO RECREATE THOSE FAMILIAR DEEP FLAVORS FOUND IN A BOWL OF SOUP, WITHOUT ACTUALLY HAVING TO MAKE A BOWL OF SOUP.  AND WHAT ENDED UP HAPPENING WAS SOMEWHAT BY ACCIDENT.  ALL THE INGREDIENTS I WAS USING WERE PACKED WITH UMAMI THUS MAKING THESE ONIONS RIDICULOUSLY GOOD.  THESE THINGS ARE GREAT ON A BURGER BUT WOULD BE JUST AS GOOD ON A NICELY SEARED STEAK, MAYBE OVER SOME PORK CHOPS.  HELL, EVEN SOME ROASTED BROCCOLI OR CAULIFLOWER WOULD PAIR WELL WITH THEM.  
NOW AS FAR AS A RECIPE GOES, WELL I HONESTLY DON'T HAVE ONE.  THIS DISH REALLY REQUIRES YOUR JUDGEMENT SO TASTE TASTE TASTE!  USE THIS AS A GUIDELINE AND SOON ENOUGH YOU WILL HAVE SOME ADDICTING ONIONS THAT EVERYONE WILL LOVE.  ALSO KEEP IN MIND THAT ONIONS COOK DOWN ALOT SO MAKE MORE THAN YOU THINK YOU NEED.
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UMAMI ONIONS

INGREDIENTS:

SWEET YELLOW ONIONS, sliced thin

FISH SAUCE (Not required but definitely makes a difference, use sparingly as this is potent stuff)

SOY SAUCE

WORCESTERSHIRE SAUCE

WHOLE-GRAIN MUSTARD (Sub Dijon or Spicy Brown)

BEEF STOCK (Low Sodium)

BALSAMIC VINEGAR

OLIVE OIL

 

PROCEDURE:

  • Heat just enough olive oil to cover bottom of saute pan over low heat.
  • Add the sliced onions to the pan, cook until just translucent, stirring frequently.
  • Add a dash of the fish sauce, soy sauce and Worcestershire.
  • Add a small spoonful of mustard.
  • Add enough beef stock to just cover the onions, bring to a boil and reduce heat to a simmer.
  • When all the liquid has almost reduced fully, add more beef stock to just cover and reduce again till almost dry.
  • Add a dash of balsamic vinegar to taste.  You want just a little acidity, it shouldn't taste like salad dressing.
  • These ingredients are fairly salty so you will notice I did not add salt at any point.  If after cooking the onions need salt, add a dash of soy to reinforce the Umami.

*Note:

Feel free to adjust according to your tastes or the dish you will be using this with.  Some fresh thyme is really nice or a little honey to add some sweetness.  Just have fun!

Posted on May 11, 2017 and filed under SIDE.

THROWDOWN THURSDAY - BROCCOLI TOTS

THE 2016 FIREFIGHTER THROWDOWN AT FDIC WAS A HUGE SUCCESS!  AND WHILE F&H CO. WAS NOT ABLE TO MAKE IT DOWN TO THE ATL, WE KNOW EVERYONE HAD A GOOD TIME COMPETING AND PROMOTING A HEALTHIER FIRE SERVICE.  SO TO PREPARE FOR THE NEXT ONE, LET'S KEEP ON ROLLING WITH SOME HEALTHY EATS.....

THIS RECIPE FOR BROCCOLI TOTS COMES FROM BRYAN HERMANN OF THE JERSEY CITY F.D. IN NEW JERSEY.  THEY ARE A GREAT FOR A SIDE OR SNACK, AND WILL DEFINITELY IMPRESS THE CREW!

BROCCOLI TOTS

INGREDIENTS:
4 CUPS UNCOOKED OR FROZEN BROCCOLI FLORETS
1 GARLIC CLOVE, diced
1 SMALL ONION, diced
1 SMALL SHALLOT, diced
SMALL BUNCH OF FRESH CILANTRO, diced
2 LARGE EGGS OR 3 SMALL, beaten
1/2 CUP BREAD CRUMBS
1/4 CUP SHREDDED CHEDDAR
2 TSP. SRIRACHA


PROCEDURE:
Preheat oven to 400*

Place a large pot of water over medium-high heat and bring to a boil.  Add the broccoli and cook for 2 minutes, remove and drain.  When cool, dice and set aside.

 In a large bowl combine the cilantro, onion, shallot and broccoli.  Add the eggs, breadcrumbs, Sriracha and cheddar cheese. Mix until combined.

Scoop out spoonful size of the mixture and form into small balls or tator tot shape.  Place on a lightly oiled sheet pan and bake for 20 minutes.  Serve as a side or snack!



 

Posted on April 28, 2016 and filed under SIDE, LUNCH, DINNER.

555 EATS - GUY GOURMET'S ROASTED SALSA

  WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK   HERE   AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

NORMALLY OUR 555 EATS COME FROM FIREFIGHTERS BUT THIS WEEK WE MADE AN EXCEPTION...FOR A FEW REASONS.  THIS RECIPE COMES FROM GUY GOURMET OF MEN'S HEALTH MAGAZINE, WHO FEATURED OUR FORK AND HOSE CO. FRIES WHICH CAN BE FOUND HERE.  WE LOVE WHAT THEY DO AT GUY GOURMET BECAUSE THEY HAVE TONS OF GREAT RECIPES THAT ARE NOT ONLY DELICIOUS BUT HEALTHY AS WELL.  BUT IT DOESN'T STOP THERE!  MEN'S HEALTH HAS ALSO FEATURED 555 FITNESS IN AN ARTICLE WHICH CAN BE FOUND HERE!  SO A BIG THANKS TO MEN'S HEALTH FOR TAKING NOTICE OF WHAT WE HERE AT F&H CO. AND 555 FITNESS ARE TRYING TO ACCOMPLISH, HELPING TO REDUCE LODD'S DUE TO CARDIAC RELATED INCIDENTS. NOW ON TO THE RECIPE....

ROASTED SALSA

This recipe is great because it uses a cast iron pan which EVERY firehouse should have.  Adjust the ingredients as you like, this is more about technique than ingredient amounts. So put the store bought stuff back on the shelf and try out this super easy recipe.....the crew will love it!

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Toss plum tomatoes, chile peppers, chopped onions and garlic cloves in a hot cast iron pan, stirring occasionally, until slightly scorched.  Transfer to a blender, pulverize, season with salt and pepper.  Serve

 
Posted on December 14, 2015 and filed under SIDE.

555 EATS - TURKEY BACON WRAPPED ASPARAGUS

 WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK  HERE  AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

THIS RECIPE FROM JAKE POWELL OF THE SCIOTO TWP. FD IN OHIO IS PERFECT FOR A SNACK, SIDE OR SOME GAME DAY EATS AT THE FIREHOUSE OR HOME.  

"SPEAK NO EVIL, HEAR NO EVIL, SEE NO EVIL" ASPARAGUS

There are no ingredient amounts as this makes for a great side or snack so use your judgement on how much you will need....

Bake turkey bacon at 375* until just cooked so that they stay flat.  This will help in rolling everything together.

Meanwhile, preferably grill (or bake) asparagus until tender.

When bacon and asparagus are done, lay out 3 strips of bacon and smear lightly with green onion cream cheese.  Place a few asparagus on one end of the bacon and roll up, serve.

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND @555FITNESS AND HASHTAG US #FORKANDHOSECO , #555EATS.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A555 EATS FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM
STAY SAFE, EAT WELL!
Posted on September 28, 2015 and filed under SIDE, BACON.

THROWDOWN THURSDAY - CILANTRO LIME RICE

TIME TO THROW DOWN A HEALTHY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  
RICE.....A GRAIN THAT ALL TOO OFTEN ENDS UP ON A PLATE IN THE BLANDEST OF FORM, THROWN TO THE SIDE LIKE AN OLD TOY.  BUT WHY?  I LOOK AT INGREDIENTS LIKE THIS AS A BLANK CANVAS.  GET CREATIVE AND TRANSFORM THEM INTO SOMETHING SPECIAL LIKE FIREFIGHTER CODY MARTINSEN OF JACKSON FD IN FLORIDA....

CODY'S CILANTRO LIME RICE

INGREDIENTS:

- 1 LARGE ONION, chopped 

- 3 GARLIC CLOVES, minced 

- 2 c RICE - 1 tsp salt

- 4 c LOW SODIUM CHICKEN BROTH

- 1 JALAPENO 

- 1 BUNCH OF CILANTRO

- 4 LIMES 

- 1/2 to 1 c OLIVE OIL, varies on your consistency wanted 

Directions - sweat down onions in medium pot with olive oil on medium/high heat. Once complete, add rice directly to pot and begin to brown. White rice will begin to turn opaque (approx. 5 minutes). Add chicken broth and cook rice until most broth has been absorbed. Fluff with fork when done.

In blender, add garlic, salt, jalapeno and cilantro. Zest 2 of the limes and then juice all of them directly into the blender. As you begin to blend, slowly add olive oil until you reach the consistency of a paste, almost like a pesto. Add directly to the rice and garnish with fresh cilantro.
 

TO FIND OUT MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE.  DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!


Posted on June 25, 2015 and filed under DINNER, LUNCH, SIDE.

THROWDOWN THURSDAY - PLANTAIN HASH-BROWNS

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK WE FEATURE A RECIPE FROM JIMMY KEEGS (@JKEEGSDOE) OF CHERRY HILL FIRE DEPARTMENT THAT IS SO SMART AND SIMPLE, YET I HAVE NEVER SEEN IT DONE BEFORE.....
BREAKFAST IS, IN MY OPINION, THE MOST IMPORTANT MEAL OF THE DAY.  AND WHEN YOU ARE LOOKING FOR AN ALTERNATIVE TO POTATOES, THIS RECIPE FOR PLANTAIN HASH-BROWNS IS JUST THE TICKET.....

JIMMY'S PLANTAIN HASH-BROWNS

 Served here with an egg white omelet, heck of way to start your day!

Served here with an egg white omelet, heck of way to start your day!

Serving sizes vary depending on hash-brown size

INGREDIENTS:
2 GREEN PLANTAINS
GARLIC POWDER
SALT
PEPPER
FAT OF YOUR CHOICE (COCONUT, OLIVE OIL/BUTTER)

PROCEDURE:
Grate the plantains using the largest hole on a grater.  Toss with garlic powder, salt and pepper.  Cook in a skillet over medium heat with oil as you would potato hash-brown.  
 

STAY SAFE, EAT WELL!

To find out more about The Firefighter Throwdown, click here!

Posted on June 18, 2015 and filed under BREAKFAST, SIDE.

THROWDOWN THURSDAY - SWEET POTATO HASH

START YOUR DAY OFF RIGHT BY THROWING DOWN THIS RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN ! BREAKFAST IS ONE OF THE MOST IMPORTANT MEALS OF THE DAY TO GET YOU FUELED UP NOT ONLY IN THE GYM BUT THE FIREHOUSE AS WELL....FIREFIGHTER ANJA KATRIN KNOWS THIS AND CAME UP WITH THIS SUPER EASY AND DELICIOUS HASH!

SWEET POTATO HASH

FF ANJA KATRIN

SUN VALLEY FIRE DEPT. - SUN VALLEY, IDAHO

INGREDIENTS:
2 PIECES OF BACON
1 SWEET POTATO
1 BUNCH OF SCALLIONS
SALT AND PEPPER TO TASTE

PROCEDURE:
Cook bacon in a cast iron pan until crispy.  While bacon cooks, shred potato and scallion in a food processor ( you can shred the potato on a cheese grater and chop the scallion if no food processor is available ).  Remove bacon and drain on paper towels.  Add potato and scallion mixture to the same pan with a little coconut oil or olive oil.  While potato mixture cooks, cook eggs to your liking.  Crumble and add the bacon back to the pan with the potato.  Top the has mixture with your eggs and a side of avocado.  Enjoy!

Posted on May 28, 2015 and filed under BREAKFAST, SIDE.

THROWDOWN THURSDAY - CANADIAN BACON

TIME TO THROW DOWN ANOTHER GREAT RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK'S RECIPE COMES FROM MIKE JUDGE OF THE SANTA FE COUNTY FIRE DEPARTMENT.  WHILE MOST PEOPLE HEAD STRAIGHT TO THE BACON AISLE, MIKE IS FIGURING OUT HOW TO MAKE HIS OWN!  AND WITH SO MANY COMPETITORS FOR THE THROWDOWN COMING FROM CANADA, IT WAS ONLY FITTING TO FEATURE MIKE'S CANADIAN BACON RECIPE.....

"I love bacon, but the goal here was cut the fat, boost the flavor, make a bunch and it is ready to go.  Whole pork loin ($16), trimmed to leave just the necessary fat, cured, then applewood smoked.  84 thick cut servings.  Currently vacuum sealed and in the freezer.  These can be defrosted quickly for a good firehouse breakfast option!" ~ Mike Judge


We covered brining in a previous post here
For the brine:

2 quarts of water
6 tablespoons Morton’s kosher salt
1 tablespoons sodium nitrite (I use DQ Cure #1)
1/2 cup of sugar
5 cloves garlic smashed with the flat side of a knife
2 bay leaves
1 large bunch of sage (optional)
7 or 8 thyme sprigs (optional)
1 lemon halved (optional)

Combine the brine ingredients in a pot and bring it to a simmer, stirring to dissolve the salt and sugar. Remove it from the heat, allow it to cool, then chill it in the refrigerator.
Submerge the pork loin in the brine (or put it all in a large zip top bag) and refrigerate for 72 hours (give or take a few hours depending on your schedule).
Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day.

Smoke procedure:

Get your smoker steady between 225-250.  Smoke the loin until their is an internal temperature of 140*, approximately 2 hours.

The brine recipe comes from here on www. Ruhlman.com

Posted on May 21, 2015 and filed under BREAKFAST, SIDE.

THROWDOWN THURSDAY - BACON ASPARAGUS SALAD

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK IS A SPECIAL RECIPE FROM A THROWDOWN COMPETITOR AND FIREFIGHTER ATHLETE WHO HAILS FROM OUR NEIGHBORS UP NORTH.  I RECENTLY MET BRIT HOLMBERG AND HER TEAM FROM BRAMPTON FIRE DEPARTMENT IN CANADA AT THE FDIC INTERNATIONAL SHOW IN INDIANAPOLIS.  AFTER THEY HUMBLY ACCEPTED 1ST PLACE IN THE SCOTT FIREFIGHTER COMBAT CHALLENGE, I REWARDED THEM WITH SOME OF MY SPICY DARK CHOCOLATE COVERED BACON, I MEAN WHAT ELSE WOULD YOU WANT? A MEDAL?  
 Left to Right: Meghan, Brit, Myself, Mandy

Left to Right: Meghan, Brit, Myself, Mandy

This recipe is simple and delicious, perfect for a firehouse lunch, dinner or as a side.  Adjust ingredient amounts to your preference.

BACON ASPARAGUS SALAD 

ASPARAGUS
BACON
HARD BOILED EGGS
HONEY MUSTARD

Boil asparagus for 5 minutes, chop.   Toss with chopped bacon, honey mustard and top with a hard boiled egg.  Serve warm.

Posted on April 30, 2015 and filed under SIDE, LUNCH, BACON.

THROWDOWN THURSDAY - GRILLED ANCHO CHICKEN

TIME FOR ANOTHER THROWDOWN THURSDAY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS WEEK WE FEATURE A HEALTHY DISH PERFECT FOR THE SPRING AND SUMMER.  THE RECIPE COMES FROM CHEF TURNED FIREFIGHTER MIKE JUDGE, WHO IS A BEAST IN THE FIREHOUSE KITCHEN....

Firefighter Mike Judge ~ Santa Fe County Fire Department

GRILLED ANCHO CHICKEN, CILANTRO RICE AND AVOCADO-CORN SALSA

 THIS DISH IS BEAUTIFULLY PRESENTED AND PLATED....AND YES IT CAME OUT OF A FIREHOUSE KITCHEN

THIS DISH IS BEAUTIFULLY PRESENTED AND PLATED....AND YES IT CAME OUT OF A FIREHOUSE KITCHEN

Serves 6ish. Depends on appetites.

Fresh and clean flavors, during the spring and summer when these items can be found on sale it can make for an inexpensive, healthy meal.

Ancho Rub:

  • 2 tbsp dark brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp + 1 tsp ancho powder
  • 2 tsp chili powder
  • 1 tsp paprika

Half chicken breasts lengthwise for even, fast grilling. Rub chicken and let sit in fridge for 6 hours.  

Cilantro Rice:

  • 2 cups white rice
  • ½ yellow onion, diced
  • 2 tsp butter
  • 3.5 cups water or stock
  • 3/4  bunch of cilantro leaves, some stems ok
  • 1 jalapeno, more if you like
  • 2 cloves garlic
  • 2 tsp salt

Puree ingredients in blender to smooth consistency. Place in pot and bring up to heat (not boiling, just warm).  Heat butter in heavy bottomed stock pot, add onion and sauté until soft. Add rice, sauté with translucent. Add cilantro puree mixture bring to boil. Lower heat, and cover pot. Simmer until rice is finished. You can finish the rice with some chopped cilantro for more color and flavor. Adjust seasoning.

Avocado-Corn Salsa:

  • 4 ears of corn, roasted on grill and removed from cob
  • 4 avocados
  • ½ red onion, small diced
  • 1 red bell pepper
  • 1 jalapenos, diced fine (more if you like heat)
  • chopped cilantro, to taste
  • juice from two limes
  • salt

Roast corn on grill, remove and cool. Add onion, lime juice, corn, jalapeno, and bell pepper into bowl. Mix well to combine. Let sit for flavors to meld. Before service add diced avocado and toss well to combine. Season to taste.

Posted on April 16, 2015 and filed under LUNCH, DINNER, SIDE.

BISCUITS AND GRAVY...NEED I SAY MORE?

NO I AM NOT TALKING ABOUT THE RED GRAVY YOU MAY FIND SIMMERING FOR HOURS ON A SUNDAY AFTERNOON, OR THE BROWN KIND LADLED OVER YOUR TURKEY ON THANKSGIVING.  I AM REFERRING TO THE WHITE GRAVY CONSISTING OF SAUSAGE AND BLACK PEPPER, TRADITIONALLY SERVED OVER FLAKY BUTTERY BISCUITS.  THIS SOUTHERN DISH IS PURE COMFORT FOOD...BUT FIREFIGHTER/CHEF MIKE JUDGE OF THE SANTE FE COUNTY FIRE DEPARTMENT ADDS A SOUTHWESTERN TWIST TO HIS VERSION...

This is the beautiful thing about cooking, there are no rules.  Recipes were meant to be poked, shifted, manipulated and tweaked.  Through Fork and Hose Co. I have seen the influence geography has on firehouse cuisine, and it is a wonderful thing.  That is exactly what makes this dish unique with the use of green chiles in this Santa Fe inspired sausage gravy.  Firefighter Mike used garden fresh green chiles in this recipe but recommends the HATCH brand if fresh chiles are not available.  For more on this Santa Fe staple, here are a few words from Mike....

"Every region has their specialties. Most can be grown anywhere in the US, but generally regarded the best comes from that certain region. Peaches, sweet onions, potatoes all have their climates where they thrive. In New Mexico the specialty is unquestionably the green chile. Our most famous export has recently been spotted traveling out throughout the US as more and more cooks are becoming familiar with the famous flavor and more becoming comfortable working with them. Here in New Mexico, chile is as readily available as a bottle of ketchup. Restaurants come and go based on the quality of their chile. It is serious business here. Green chile can have minimal heat, just a warming note while others can be hotter than a hot jalapeño. The best part is, the versatile chile can be added to almost any dish (put on your next cheeseburger, pizza) adding an element of depth of flavor that is unique. Chile is harvested, then flame roasted to give it that extra flavor, or it is allowed to ripe into a deep red color, then dried and crushed into a powder, which is where red chile comes from. Look for some small yellow cans in the Hispanic isle at the grocery store, it will probably be from Hatch, NM and will be listed as hot or mild diced green chile. Pick one up and try it out! The green chile in this dish should add a little heat and some extra flavor to a very stout breakfast. We make this when we have a big day ahead of us and lunch might be uncertain." - Firefighter Mike Judge - Santa Fe County F.D.

BISCUITS AND GREEN CHILE GRAVY


INGREDIENTS:
GRAVY
1 LB. BREAKFAST SAUSAGE
GREEN CHILE - NEW MEXICO, FLAME ROASTED, HOT OR MILD, 8oz. OR MORE TO YOUR LIKING
3 CUPS MILK
1/3 CUP ALL-PURPOSE FLOUR
2 CLOVES OF GARLIC

BISCUITS, HOMEMADE OR CANNED 
BLACK PEPPER
EGGS

PROCEDURE:

In a large pan, add sausage and brown over medium heat. When sausage is mostly browned add garlic and green chile.  Allow to warm for a couple minutes integrating with sausage.

Sprinkle the flour evenly around the sausage. It will become pretty gummy, lower the heat and allow to cook for a minute to get the rawness out of the flour.

Add the milk and increase the heat. Bring the mixture up to a simmer and allow to simmer for a few minutes. If the mixture isn’t quite coming together, or for a thicker gravy, add two tablespoons of flour to 3 tablespoons of cold milk and mix well before pouring into the mixture. Remember, it will thicken up once it comes off the heat.

Finish with black pepper, then serve on biscuits with eggs cooked to your liking. I prefer a basted egg, in the last photo the probie made scrambled eggs - not our favorite. 
 

THE FINISHED PRODUCT...A DISH THAT WAS ORIGINALLY DESIGNED BY NECESSITY USING CHEAP INGREDIENTS TO FEED SAWMILL WORKERS, NOW TRANSFORMED INTO SOMETHING THAT CAN SATISFY THE HUNGRIEST FIREFIGHTER
THE PROBIE MADE SCRAMBLED EGGS......UNACCEPTABLE.  THIS DISH NEEDS A NICE RUNNY YOLK SO THAT IT CAN MELD INTO THE GRAVY, TAKING IT TO ANOTHER LEVEL OF FLAVOR AND DELICIOUSNESS.  PLEASE, GIVE THE RUNNY EGG A CHANCE!
Posted on April 10, 2015 and filed under BREAKFAST, SIDE.

THROWDOWN THURSDAY - "ROOM AND CONTENTS" RUB

SMOKE SHOWING - PART 1

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN.  THIS WEEK WE CONTINUE OUR 2 PART SERIES "SMOKE SHOWING" WHERE WE ARE THROWING DOWN SOME TIPS AND RECIPES ON USING SMOKE IN COOKING AT THE FIREHOUSE.  IN PART 1 OF OUR TUESDAY TIPS WE DISCUSSED HOW TO GO ABOUT USING WOOD CHIPS AND THE DIFFERENT TYPES OF WOOD.  LOW AND SLOW BARBECUE DOES NOT HAVE TO BE FATTY CUTS OF BEEF AND PORK.  FOR THIS RECIPE WE SHOW YOU HOW YOU CAN ACHIEVE THOSE GREAT BARBECUE FLAVORS USING CHICKEN!

THIS WEEKS RECIPE GET'S MUTUAL AID FROM OUR INSTAGRAM BROTHER @DCFD1958 FROM THE DISTRICT OF COLUMBIA FIRE DEPT.

FORK AND HOSE CO.'S "ROOM AND CONTENTS" RUB
Room and Contents refers to a one room fire that is easily extinguished.  This simple rub has a hint of spiciness from the chile powder and pepper flake that gets "extinguished" by a touch of sweetness from the brown sugar.

Yields enough for one bird, with extra left over
3 TBS. KOSHER SALT
2 TBS. BLACK PEPPER
2 TBS. CHILE POWDER
1 TBS. RED PEPPER FLAKES
2 TBS. BROWN SUGAR
1 TBS. GARLIC POWDER
1 TBS. PAPRIKA
1 TBS. CORIANDER

 

DCFD1958's WHOLE CHICKEN

Apply your favorite rub all over the bird, liberally

Get your grill/smoker at a consistent 250*

Smoke over cherry wood for 3 hours.  Other types of wood such as apple, oak and hickory are also great for poultry

Serve

Posted on March 26, 2015 and filed under LUNCH, DINNER, SIDE.

THROWDOWN THURSDAY - CAULIFLOWER "RICE" WITH SHRIMP

EWA'S CAULIFLOWER FRIED "RICE" WITH SHRIMP

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN!  THIS WEEK'S TUESDAY TIP WAS HOW TO TURN CAULIFLOWER INTO CAULIFLOWER "RICE" AND NOW WE HAVE A RECIPE FOR YOU TO USE IT IN.  

IN THE SHORT AMOUNT OF TIME I HAVE KNOWN EWA FROM 555 FITNESS, I HAVE LEARNED THAT THIS GIRL CAN COOK!  IM ALWAYS INSPIRED WHEN I SEE HER INSTAGRAM FEED @MOREWEIGHTMORECAKE.  NOT ONLY IS THIS RECIPE IS A GREAT ALTERNATIVE TO CHINESE TAKE-OUT, BUT IT CAN BE TAILORED TO YOUR LIKING AND IT IS SUPER QUICK TO PREPARE.

INGREDIENTS
- 3 CUPS RAW CAULIFLOWER PULSED IN A FOOD PROCESSOR, MICROWAVED 3-5 MINUTES
- 1/2 C FROZEN PEAS
- 1/2 C CARROTS, THINLY SLICED
- 3-4 GARLIC CLOVES, MINCED
- 1/2 C ONION, DICED
- SHRIMP (SUBSTITUTE ANY OTHER MEAT YOU LIKE)
- 1 EGG AND 2 EGG WHITES, SCRAMBLED
- LIQUID AMINOS, COCONUT AMINOS OR SOY SAUCE
- WATER CHESTNUTS

1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Add in peas, and carrots (feel free to thaw or microwave these ahead of time)and cook until carrots begin to soften and peas are heated through, about 3-4 minutes

3. Next stir in scrambled eggs , cauliflower liquid aminos, cooked shrimp, water chestnuts (and any other veggies/meat you desire). Cook stirring frequently for about 5-7 more minutes.
 

Posted on March 19, 2015 and filed under DINNER, LUNCH, SIDE, BACON.