555 EATS - PHO (VIETNAMESE NOODLE SOUP)

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 !

I LOVE GETTING RECIPES FOR DISHES YOU TYPICALLY WOULDN'T FIND IN A FIREHOUSE.  AND THIS RECIPE FOR PHO IS EXACTLY WHAT I AM TALKING ABOUT.  PHO, PRONOUNCED "FUH", IS A VIETNAMESE NOODLE SOUP TRADITIONALLY CONSISTING OF A BROTH, NOODLES, FRESH HERBS AND MEAT.  IT IS CONSIDERED STREET FOOD BUT DON'T BE FOOLED, IT IS DELICIOUS ESPECIALLY ON A COLD DAY.  THIS RECIPE COMES FROM DANIEL COMEN OF SOUTHINGTON FD, LOCAL 2033 IN CONNECTICUT.....8,585 MILES FROM VIETNAM.

VIETNAMESE PHO

INGREDIENTS:

3 QTS. CHICKEN/TURKEY/BEEF BROTH(we use homemade turkey stock)
1 GINGER ROOT
1 STAR ANISE POD

PROCEDURE:

Simmer for an hour.

Serve hot broth over homemade dumplings or Asian noodles. Swirl in Sriracha and Hoisin sauce. Top with shredded cabbage, scallion, bean sprouts, and lime wedge.
 

THROWDOWN THURSDAY - WHITE CHICKEN CHILI

WITH "CHILI SEASON" UPON US IN THE FIREHOUSE, IT IS IMPORTANT TO REMEMBER THAT CHILI DOES NOT HAVE TO BE BEEF ONLY.  FURTHERMORE, IT DOES NOT HAVE TO BE A "RED" CHILI WITH THE USUAL TOMATO SUSPECTS SHOWING UP TO THE PARTY....HERE IS MY RECIPE FOR WHITE CHICKEN CHILI THAT IS PERFECT FOR A CHILLY DAY....

I PAIRED THIS CHILI WITH A SIDE OF "FRIDGE CLEANOUT", SAUTEED BROCCOLI RABE WITH ROASTED PARMESAN GARLIC TURNIPS

WHITE CHICKEN CHILI

INGREDIENTS:
Serves 4
6 BONELESS SKINLESS CHICKEN THIGHS
3 BACON STRIPS
1 ONION, chopped
1 GARLIC CLOVE, chopped
1 SMALL BUTTERNUT SQUASH, peeled and chopped into small cubes
1 SMALL PACKAGE OF SLICED MUSHROOMS
2 CANS OF CANNELINI BEANS
1 CAN OF CHICKEN BROTH
1 TBSP. DRIED ROSEMARY
2 TBSP. CUMIN
2 TBSP. WHITE PEPPER
2 TBSP. ONION POWDER
SALT AND PEPPER TO TASTE
GREEN ONION, SHREDDED CHEESE AND JALAPENO FOR GARNISH
 

PROCEDURE:
In a large pot of simmering water add the chicken thighs.  Cook for approximately 20 minutes, remove and let cool slightly.  Shred and set aside.

In a large pot or dutch oven, cook the bacon.  Remove, chop and set aside.  Add the onion, garlic and spices to the bacon drippings and saute until the onion is translucent.  Add the reserved bacon and chicken to the pot.  Add the chicken broth and just enough water to cover the mixture.  Bring to a simmer for about 30 minutes.  Add the butternut squash and continue to cook.

Meanwhile in a small saucepan, add some of the cooking liquid and one can of beans.  Bring this to a simmer for a few minutes.  Remove and add to a blender or use an immersion blender to puree this mixture and then add it to the chili pot.

Now add the mushrooms and remaining can of beans to the pot and continue to simmer for about 20-30 minutes.

Serve with shredded cheese, sliced green onion and thin sliced jalapeno.
 

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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!

THROWDOWN THURSDAY - POT LUCK CHILI

THIS WEEK'S THROWDOWN THURSDAY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN COMES FROM VOLUNTEER FIREFIGHTER CHRIS ADLRICH SR.  HIS POT LUCK CHILI IS SURE TO WARM YOU UP AND FILL YOUR BELLY ON THESE COOL AUTUMN DAYS.  ADJUST THE HEAT TO YOUR LIKING BUT SURE AS HELL DONT LEAVE OUT ANY PEPPERS!

POT LUCK CHILI

Chris Aldrich Sr. - Whitesville Volunteer Fire Dept. 

INGREDIENTS:

1 LB. EACH OF GROUND VENISON, BEEF, PORK, CHICKEN AND TURKEY
1 SPANISH ONION, chopped
3 TBSP. GARLIC
CHILI POWDER, HABANERO AND JALAPENO PEPPERS, seeded and chopped.  *Adjust according to desired spice
2 CANS OF TOMATO SAUCE
1 CAN OF KIDNEY BEANS
1 CAN OF BLACK BEANS

PROCEDURE:
Combine all ingredients in a a dutch oven and simmer for 4-5 hours or cook on low in a slow cooker on low for 6-8 hours/high for 4-5 hours.

TO LEARN 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!

555 EATS - YUCATAN SHRIMP

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 !

YUCATAN SHRIMP

Scottogatorm  -  South Daytona Fire and Rescue

Ingredients: 
1 lb Shrimp
Cilantro chopped finely
2 Cloves of garlic minced
1 Tsp. sea salt
1 Tsp. pepper
1 Lime
Small jalapeno minced
1 Stick butter
1 Tbsp. Sriracha
2 Tbsp. Thai chili sauce     
 

Procedure:
Sauce: melt 1 stick butter on low heat with garlic, siracha, chili sauce, salt and pepper, jalapeno, juice of 1 large lime. Let the sauce cook on low heat for about 10 minutes to combine flavors. 
 

Shrimp: bring a pot of water with salt to a rolling boil. Put shrimp in unpeeled for about 2-3 minutes, or until pink. Drain the water. Toss the shrimp in the sauce. Before serving, top with a small amount of uncooked cilantro for presentation and added flavor. Serve the shrimp in the sauce as it becomes a dip while you peel and eat shrimp! 

Not gonna lie, this is my new favorite way to make shrimp. Was very easy and the flavor is crazy good!
 

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!

555 EATS - SALMON BURGERS

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 !

SALMON BURGERS

Greg Spring
Nashville Fire Dept.
Instagram: firehousefitness615

INGREDIENTS:
4 skinless salmon fillets, cut into chunks
2 tbs. Thai red curry paste
thumb size piece of ginger, grated
1 tsp soy sauce
1 bunch of coriander(cilantro) chopped
1 tsp vegetable oil

PROCEDURE:
Combine all ingredients in a food processor and pulse until roughly minced
Shape into 4 burgers
Fry in oil for 4-5 minutes per side until crisp and cooked through
 

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!

 

THROWDOWN THURSDAY - BEEF BRISKET

THIS WEEK'S THROWDOWN RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN IS PERFECT FOR THE FALL AND WINTER.  LIEUTENANT BILL JOERGER OF THE PHILADELPHIA FIRE DEPT. HAS COMPETED ON FOOD NETWORK'S "ALL-STAR ACADEMY" SO WE KNOW HE MEANS BUSINESS WHEN IT COMES TO FIREHOUSE COOKING, AND THIS BEEF BRISKET EXEMPLIFIES JUST THAT.  ANY RECIPE THAT CAN BE PUT INTO A CROCK POT OR OVEN IS PERFECT FOR THE FIREHOUSE OR BUSY FAMILY...

BEEF BRISKET

Bill served this brisket over roasted garlic mashed potatoes and charred bacon brussels sprouts

INGREDIENTS :

6 LBS. BEEF BRISKET                                                           
4 GARLIC CLOVES                                        
3 TSP. ONION POWDER
2 ½ CUPS BEEF BROTH
5 TBSP. LIQUID SMOKE
6 TBSP. WORCESTERSHIRE SAUCE
½ CUP APPLE CIDER VINEGAR
2 TSP. CELERY SEED
2 TSP. SALT
2 TSP. PEPPER
4 TBSP. OLIVE OIL

PROCEDURE:

 In a large pan or crockpot place oil in bottom of pan/crockpot

 Place brisket in next fat side up

Dice Garlic and place in pan

 Mix all other ingredients in a bowl and pour over brisket 

 Cover pan/crockpot

 Cook on 325 degrees or high for 7-8 hrs ( or until brisket falls apart)

 When brisket is ready scrape fat off and discard fat.

 Pull brisket apart and place back in pan  

 Serve as is or drizzle your own BBQ sauce over top

 Enjoy

TO LEARN 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!

THROWDOWN THURSDAY - ROMESCO SAUCE

TIME TO THROW DOWN A RECIPE RIGHT OUT OF THE FORK AND HOSE CO. KITCHEN.  WE LOVE SHARING HEALTHY RECIPES WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN AND THIS ONE IS PERFECT FOR A THROWDOWN THURSDAY! ROMESCO SAUCE IS TYPICALLY MADE WITH RED PEPPERS AND ALMONDS, ORIGINATING FROM THE CATALONIA REGION IN NORTHEAST SPAIN.  AND WHILE IT WAS ORIGINALLY USED ON FISH BY THE LOCAL FISHERMAN, IT IS ALSO GREAT ON GRILLED CHICKEN AND STEAK.

ROMESCO SAUCE

Serves 3-4
INGREDIENTS:

2 ROASTED PEPPERS, from a jar
1 GARLIC CLOVE
1/2 CUP OF ALMONDS
1/4 CUP OF TOMATO PUREE
SMALL BUNCH OF PARSLEY, chopped
2 TBSP. WHITE VINEGAR
2 TBSP. PAPRIKA, smoked if available
SALT/PEPPER to taste
OLIVE OIL

PROCEDURE:

Combine all ingredients, except for oil in a food processor and pulse to combine.  Now with the motor running, slowly drizzle the olive oil until a smooth sauce is formed.  Serve over grilled chicken or any other grilled meat or fish.
 

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICKHERE !

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!

THROWDOWN THURSDAY - CRAB CAKES

TIME TO GET BACK TO BUSINESS AND THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  FISH AND SHELLFISH ARE USUALLY NOT ON THE MENU AT THE FIREHOUSE, BUT THIS CRAB CAKE RECIPE FROM FIREFIGHTER OREN BERSAGEL-BRIESE MIGHT JUST CHANGE THAT.....

Oren topped his crab cakes with a spicy remoulade and served it with a red butter lettuce salad with avocado.  Perfection!

CRAB CAKES

INGREDIENTS:

1 lbs LUMP CRAB

1 RED BELL PEPPER, chopped

1 GREEN BELL PEPPER, chopped

2 EGGS, beaten

1/4 CUP MAYO

1/4 CUP LEMON JUICE

1 TBSP. DIJON MUSTARD

1 TSP. MUSTARD POWDER

1 TSP. SEA SALT

1/4 CUP PANKO BREADCRUMBS

more panko to coat

PROCEDURE:

Mix ingredients in a bowl 

Use 1/4 cup to measure patties, coat the patties in panko

Pan fry in safflower or canola oil for 2-3 mins per side. Make in batches if needed, and keep warm in oven. 

TO LEARN 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

THROWDOWN THURSDAY - CHERRY CHIPOTLE BARBECUE SAUCE

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS WEEKS' RECIPE COMES FROM A FIREFIGHTER WHO JUST HELPED RAISED OVER $17,000 FOR THE NATIONAL FALLEN FIREFIGHTERS FOUNDATION IN A STEAK-UMMS SPONSORED COOK-OFF, SO HATS OFF TO FIREFIGHTER ALEX CALLEGARI !  

CHERRY CHIPOTLE BARBECUE SAUCE

ALEX CALLEGARI - BOCA RATON FIRE DEPT.

TOSS SOME CHICKEN WINGS WITH THIS SAUCE FOR A SPICY SWEET DISH

INGREDIENTS:
2 Cups KETCHUP
1 Cup DE-PITTED TART CHERRIES
1/2 Cup DARK BROWN SUGAR
1/4 Cup APPLE CIDER VINEGAR
2 CHIPOTLE PEPPERS IN ADOBO SAUCE
1 Tbs. LIQUID SMOKE
1 Tbs. WORCESTERSHIRE SAUCE
1 Tsp. FINELY GROUND ESPRESSO
 

PROCEDURE:
In a small food processor, add cherries, chipotle peppers, liquid smoke, worcestershire sauce and puree.

Place a medium sauce pan over medium heat.  Add the puree and remaining ingredients and simmer for 15 minutes.

Allow the sauce to set up for an hour before enjoying.
 

TO LEARN 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!

ROAST PORK, BROCCOLI RABE, PROVOLONE AND QUINOA "BAKE"

THIS RECIPE COULD DEFINITELY FALL INTO THE "RIT" CATEGORY.  FOR THOSE WHO DO NOT KNOW, THE TERM "RIT" OR "RAPID INTERVENTION TEAM" USUALLY REFERS TO THE TEAM OF FIREFIGHTERS DESIGNATED ON THE FIRE GROUND, WHOSE JOB IT IS TO RESCUE ANY DOWNED FIREFIGHTERS OPERATING INSIDE OF A STRUCTURE FIRE.  SO WE DEPLOYED THE "RECIPE INTERVENTION TEAM" TO RESCUE THIS TRADITIONAL SANDWICH FROM IT'S BREADY DEMISE.  THE SANDWICH WE SPEAK OF IS INSPIRED BY TONY LUKE JR. OF PHILLY CHEESESTEAK FAME.  AND YOU KNOW WHAT? THE SANDWICH IS AMAZING, BUT SOMETIMES WE COULD USE A MEAL WITH LESS BREAD. 

TONY ALSO HAS A GREAT WEB-SHOW CALLED FOOD MASHUPS, WHERE HE SHOWCASES CULINARY CREATIVITY ACROSS THE COUNTRY. CHECK EM' OUT HERE AND ON INSTAGRAM @FOODMASHUPS ! NOW ONTO THE FOOD....

THIS DISH STARTED OUT SIMPLY AS A WAY TO USE LEFTOVER BACON WRAPPED PORK LOIN FROM OUR LAST TOUR....BECAUSE WHY WOULDN'T YOU USE ANYTHING WRAPPED IN BACON IF YOU COULD!  I UNWRAPPED THE BACON, RENDERED IT DOWN AND USED THE FAT TO START MY BASE FOR THE QUINOA COOKING LIQUID.  I SAUTEED SOME ONION, GARLIC AND CARROTS WITH SOME HERBS IN THE BACON FAT TO DEVELOP A RICHER STOCK SINCE THE PORK ROAST IS COOKED ALREADY.  THE ORIGINAL SANDWICH USES THE PORK ROAST JUICES TO ADD TONS OF MOISTURE TO THE SANDWICH, SO THIS WAS MY WAY OF ADDING SIMILAR FLAVORS TO THE QUINOA.

AN ABSOLUTE VITAL PART OF THIS SANDWICH IS BROCCOLI RABE.  A BITTER DELICIOUS GREEN THAT ONLY NEEDS SIMPLE PREPARATION.  SOME FIND IT TOO BITTER SO A SIMPLE WAY TO MAKE IT MORE PALATABLE IS TO BLANCH THEM AND THEN SQUEEZE THE WATER OUT, A TRICK A CHEF FRIEND SHOWED ME.

BOTH THE SANDWICH AND THIS VERSION HAVE THE SAME FLAVORS THAT MAKE IT ABSOLUTELY DELICIOUS.  THERE IS SALTINESS FROM THE BACON AND PORK, SLIGHT BITTERNESS FROM THE GREENS AND THEN A SHARP FUNKY BITE FROM THE PROVOLONE.  I ADDED SOME HOT CHERRY VINEGAR PEPPERS AND BASIL TO ADD SOME HEAT AND BRIGHTNESS.  CRAZY FLAVORS ALL AROUND!

AND WE ALL KNOW WHAT MAKES EVERYTHING BETTER RIGHT?  A CRISPY FRIED EGG!  THE YOLK RAN DOWN INTO THE QUINOA CREATING A VELVET SAUCE OF GOODNESS.

Serves 4-6
INGREDIENTS:
2 CUPS QUINOA
3 STRIPS OF BACON
1 ONION, chopped
3 GARLIC CLOVES, chopped
1 CARROT, diced
4 CUPS LOW-SODIUM CHICKEN BROTH
2 TBS. DRIED OREGANO

1 lb. COOKED PORK, diced

1 BUNCH OF BROCCOLI RABE
1 GARLIC CLOVE, smashed and left whole
CHILI FLAKE
SALT TO TASTE

1/2 lb. SHARP PROVOLONE
HANDFUL OF CHOPPED HOT CHERRY PEPPERS (OPTIONAL)
HANDFUL BASIL, torn
OLIVE OIL

PROCEDURE:
-BROCCOLI RABE:
Bring a large pot of salted water to a boil, add broccoli rabe and cook for 2-3 minutes.  Drain and add to a bowl of ice water to stop the cooking process and help retain the bright green color.  Drain again, chop and saute quickly in some olive oil with a whole smashed garlic clove and chili flakes.  Salt to taste and set aside

-QUINOA:
Cook down the bacon in a large saucepan over medium heat.  When cooked and that fat is rendered, remove, chop and set aside.  Add the onion, garlic, carrot and oregano to the same pan and saute until the onion is translucent.  Add the chicken broth and cook for a few minutes to reduce slightly.  Bring to a boil and add quinoa, cook according to package.  

In a large bowl add the quinoa, broccoli rabe, pork, cherry pepper, basil and mix.

Add the mixture to a medium oven proof baking dish or high sided pan.  Cover the top with the provolone slices and broil until brown and bubbly.  Remove and top with more basil, reserved chopped bacon and let cool for a few minutes before slicing to let it set up. 

 

THROWDOWN THURSDAY - TURKEY "HOT DOGS" W/ LETTUCE BUNS

THROWIN' DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN!  ANYONE ELSE PUMPED FOR ATLANTA IN A COUPLE WEEKS? BECAUSE WE ARE!

THIS TURKEY "HOT DOG" RECIPE GOES PERFECTLY WITH THE FIREFIGHTER THROWDOWN TIP OF THE WEEK, WHICH WAS HOW TO USE LETTUCE AS A HOT DOG BUN FOR A LOW CAL, LOW CARB OPTION.

TURKEY "HOT DOGS"

INGREDIENTS:
3 lbs. GROUND TURKEY
1 BELL PEPPER, seeded and diced
1/2 YELLOW ONION, diced
2 tbs. FLAVOR GOD EVERYTHING SPICY or seasoning of your choice
1/4 cup BREADCRUMBS
1 EGG

PROCEDURE:
Combine all ingredients in a bowl and mix well.  Place in the fridge for an hour to let the flavors marry together if possible.  
Using skewers, shape the meat mixture around the end into the shape of hot dogs.  Brush with oil to prevent sticking on the grill.
Grill the hot dogs over medium heat, turning every minute or so until the outside is nice and brown.  Grill for about 10 minutes or when the internal temperature is 165*  Careful not to overcook as these are very lean and will dry out.

We topped our hot dogs with thin sliced onion, peppers, avocado and some mango......and chipotle mayo of course for some heat!

Double up the lettuce leaves for the bun to make sure it can stand up to all your toppings.  The chipotle mayo spice played off the sweetness of the mango deliciously!

TO LEARN 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!

 

THROWDOWN THURSDAY - GRILLED MANGO SAUCE

THROWING DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS WEEK WE FEATURE A FRUIT THAT IS ALL TOO OFTEN OVERLOOKED WHEN IT COMES TO COOKING, THE MANGO.  THIS FRUIT IS PACKED WITH VITAMIN C, ANTIOXIDANTS, POTASSIUM, FIBER AND IS SUPPOSEDLY AN APHRODESIAC.  BUT THATS FOR A WHOLE DIFFERENT BLOG.  OH AND IT IS ONLY 105 CALORIES PER CUP!  THIS GRILLED MANGO SAUCE IS GREAT OVER GRILLED CHICKEN, SHRIMP AND PORK AND WOULD MAKE A KILLER FISH TACO SAUCE!

WHEN FRUIT IS GRILLED, THE NATURAL SUGARS CARAMELIZE AND THE CHAR ADDS A WHOLE NEW SMOKY DIMENSION OF FLAVOR.  

Makes roughly 1 cup
INGREDIENTS:
1 RIPE MANGO, peeled and halved (cut around the pit)
2 TBS. WHITE VINEGAR
1 TBS. MAYO
SALT TO TASTE

PROCEDURE:
Preheat grill to high heat.

Oil grates and place mango on the grill.  Grill for a few minutes or when their is nice color on the fruit, flip and grill a minute or two more.

Place the mango and the rest of the ingredients in a food processor or blender and puree until smooth.

THIS SAUCE WAS PERFECT OVER A GRILLED CHICKEN BURRITO BOWL WITH PICKLED RED ONIONS, CHIPOTLE BEANS AND RICE.  

TO LEARN 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!

555 EATS - PASTA RATATOUILLE

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 HAVE FEATURED THIS RECIPE IN THE PAST BUT I WANTED TO SHARE IT AGAIN BECAUSE IT IS GREAT FOR THIS TIME OF YEAR.  SQUASH SEASON IS IN FULL SWING AND THIS IS THE PERFECT DISH TO UTILIZE ALL THOSE ZUCCHINIS AND EGGPLANTS TAKING OVER THE GARDENS AND MARKETS.

RATATOUILLE WITH VEGGIE PASTA

BRIAN BASTINELLI

HARRISBURG FD, PA

*Ratatouille is a French dish consisting of vegetables and herbs, that can be served for dinner but breakfast and lunch as well.  It is similar to the Italian dish Ciambotta

Ingredients:

3 Garlic cloves, minced

2 Eggplants, cubed

1 Onion, chopped

3 Tomatoes, chopped

2 1/2 C of sliced mushrooms

2 Zucchini, Sliced

3 C Butternut squash, cubed

Medium sized bag of Kale, chopped

1 C Parmesan

Fresh basil and parsley

Salt and pepper to taste

Procedure:

Preheat oven to 375*

Saute zucchini and butternut squash in olive oil with parsley, basil and garlic

Combine the zucchini and eggplant with the remaining vegetables, parmesan cheese, salt and pepper to taste in a casserole dish

Bake for 45 minutes

Serve with vegetable pasta for a complete meal!

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 A 555 EATS FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY-SMOKED PHILLY CHEESESTEAK STUFFED PEPPERS

TIME TO THROW DOWN WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS WEEKS' RECIPE COMES FROM THE FORK AND HOSE CO. KITCHEN.  AND JUST LIKE THE THROWDOWN TUESDAY TIP WHERE WE USED A PORTOBELLO MUSHROOM AS A BURGER BUN, IN THIS RECIPE WE USE A BELL PEPPER AS THE "BREAD" FOR OUR PHILLY CHEESESTEAK....

BELL PEPPERS ARE A GREAT VESSEL FOR PRETTY MUCH ANYTHING.  AS LONG AS YOU DONT OVER COOK THEM THEY WILL HOLD THEIR SHAPE AND CAN EASILY REPLACE BREAD IN A RECIPE IF YOU ARE TRYING TO REDUCE CARBS AND CALORIES.

I HAVE TO BE HONEST, I WAS NOT EXPECTING AS MUCH SMOKE FLAVOR AS WE GOT.  FOR ONLY 45 MINUTES OR SO THAT THEY WERE OVER THE APPLEWOOD, THE RICE AND PEPPER FLESH REALLY SEEMED TO ABSORB THE SMOKE.  JUST THE RIGHT AMOUNT TO COMPLIMENT THE RICHNESS OF THE CHEESY BEEF AND SWEETNESS OF THE PEPPER. 

Smoked Philly Cheesesteak Stuffed Peppers

Serves 3

INGREDIENTS:

6 BELL PEPPERS, tops cut off, cored and seeded.  Reserve tops and chop

2 LBS. GROUND BEEF

1 CUP COOKED RICE

1 ONION, chopped

1 CLOVE OF GARLIC, chopped

12 OZ. TOMATO SAUCE

6 SLICES OF AMERICAN CHEESE

CHILI FLAKES

SALT AND PEPPER 

HANDFUL OF FRESH BASIL, torn to pieces

OLIVE OIL

PROCEDURE:

Get your gas grill/smoker going for indirect heat with wood chips of choice.  For this recipe I used apple wood because thats what I had at the firehouse.

Cook rice according to package, I use chicken broth in place of water for extra flavor.  Set aside

While the rice is cooking, brown the beef in a large cast iron pan or skillet.  Remove and drain.  Set aside

Add a drizzle of olive oil to the pan over medium heat.  Add the onion, garlic and chopped pepper tops.  Season with a pinch of salt, pepper and chili flakes.

Add the tomato sauce when the onions are translucent and stir.  Add the reserved ground beef and rice.  Add the basil and stir to combine.

In a large bowl, add about 7 large serving spoons worth of the beef mixture with the American cheese slices.  Stir to combine.  The cheese should melt and form one mixture with everything.  Their will be some leftover beef and rice mix in the pan.  This is good eats on its own!

Stuff the peppers with the beef/rice/cheese mixture and place them on the grill/smoker over indirect heat. 

GOTTA HAVE SOME HEAT SO I SPRINKLE RED CHILI FLAKES OVER THE TOP.  YOU CAN SEE HOW THE CHEESE AND RICE REALLY HOLD EVERYTHING TOGETHER, ESPECIALLY BECAUSE THE PEPPER WAS JUST COOKED THROUGH.

TO LEARN 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!

THROWDOWN THURSDAY - BLACK BEAN BURGERS

TIME TO THROW DOWN ANOTHER HEALTHY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS WEEK WE ARE FOCUSING ON BURGERS, YOU KNOW, THE QUINTESSENTIAL AMERICAN MEAL FOR THIS TIME OF YEAR.  AND WHILE I LOVE A TRADITIONAL 80/20 BEEF PATTY EVERY NOW AND THEN, SOMETIMES WE WANT A HEALTHIER OPTION WITH LESS FAT AND CALORIES.  AND THATS WHERE THE BLACK BEAN BURGER COMES IN.....

THIS RECIPE COMES FROM MARK BAUMBLATT OF THE GREENVILLE FIRE DEPARTMENT HERE IN NEW YORK.  MARK IS A LONG TIME SUPPORTER OF F&H CO. AND JUST RECENTLY WE FOUND OUT OUR DADS KNEW EACH OTHER FROM WHEN THEY WERE BOTH LOCAL POLICE OFFICERS. IT'S A SMALL WORLD WE LIVE IN !

MARK'S BLACK BEAN BURGERS topped with chipotle mayo, avaocado and jalapeno

Makes approximately 8 patties
INGREDIENTS:

5 CANS OF BLACK BEANS, drained and rinsed
1 BAG OF FRESH SPINACH
1 JAR OF ROASTED PEPPERS
2 SHALLOTS
GARLIC POWDER
CUMIN
SALT AND PEPPER TO TASTE
OLIVE OIL
2 EGG WHITES
BREADCRUMBS

PROCEDURE:
Place all ingredients but the egg whites and bread crumbs in a food processor and pulse to combine.  In a large mixing bowl combine this mixture with the egg whites and enough bread crumbs to firm up the mixture to make patties.  Mark recommends cooking them on a griddle or in a pan due to their tendency to crumble on a grill.

BONUS RECIPE: 
CHIPOTLE MAYO
1 CAN OF CHIPOTLES (less if less heat is desired) 
2 TBS. MAYO
Place in a food processor to combine

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE.

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECOAND 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!

THROWDOWN THURSDAY - ASIAN BBQ PORK SKEWERS

TIME TO THROW IT DOWN WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN!  THIS WEEK WE FEATURE A RECIPE FROM LONG TIME F & H CO. SUPPORTER FIREFIGHTER ROB MEYER OF THE MONROE TOWNSHIP FIRE DEPARTMENT IN NEW JERSEY.  HIS RECIPE FOR ASIAN BBQ PORK SKEWERS OVER FRIED RICE IS PERFECT FOR THE SUMMER.  THESE ARE NOT YOUR USUAL KEBOB, THE USE OF "UMAMI" INGREDIENTS TAKE THIS DISH TO A HIGHER "RUNG" ON THE FLAVOR LADDER.  CHECK OUT THE FIREFIGHTER THROWDOWN FACEBOOK PAGE WHERE WE TALKED ABOUT UMAMI IN OUR TUESDAY TIP!

ROB'S ASIAN BBQ PORK SKEWERS

INGREDIENTS:

Pork Shoulder or Boston Butt cut against the grain into thick bite-sized pieces.
Can of coconut milk
Bamboo skewers soaked in water for 3 hours

Marinade:
4 tablespoons chopped cilantro roots
7 large garlic cloves
1 tablespoon black pepper
2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce

The longer the marinade the better. We marinaded for 3 hours and it was bursting with flavor.

PROCEDURE:

Skewer the pork leaving ample space between pieces. Preheat charcoal (we wrapped a cookie sheet in foil to burn charcoal in our gas grill and used the top rack as a cooking surface) Charcoal is crucial as it imparts a huge part of the skewers flavor. Place skewers over the charcoal on a medium/high heat. Turn every 3-4 minutes and brush with coconut milk after every turn. Pork should be moist, caramelized and a bit charred outside when done (as seen in photos)

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Fried rice:

*Can be substituted with just white rice, brown rice, or quinoa for a little more healthier option*

INGREDIENTS:

3 cups cooked rice 
2 Tbs sesame oil
1 small onion, chopped
Fresh or frozen corn and peas
2-3 Tablespoons soy sauce 
2 eggs beaten

Add sesame oil to wok or large frying pan and sauté veggies overall med/high heat. When tender add add egg and cook. When egg is cooked stir in rice and soy sauce. Stir fry until heated throughout.

Serve skewers over bed of rice. Enjoy!

STAY SAFE, EAT WELL!

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!

THE "SLOPPY LUAU" BURGER

I CAME ACROSS THIS TECHNIQUE FOR COOKING BURGERS ON THE BBQ PIT BOYS WEBSITE, THE ARTICLE CAN BE FOUND HERE.  A CONCEPT SO SIMPLE YET GENIUS AT THE SAME TIME, AND PERFECT FOR THE FIREHOUSE "WOW" FACTOR.  YOU ALL KNOW WHAT I AM TALKING ABOUT, THE MOMENT WHEN YOU SERVE THE CREW AND THEY LOOK AT YOU LIKE YOUR SOME KIND OF MAD SCIENTIST.  YEAH, THIS BURGER IS ALL ABOUT THAT. AND NOT LONG AFTER READING THE ARTICLE I STARTED GETTING TAGGED IN POSTS FROM OTHER FIREHOUSE CHEFS USING IT, SO WHILE I CAN NOT TAKE CREDIT FOR "INVENTING" THIS TECHNIQUE I KNEW I HAD TO TRY IT......I PRESENT THE "SLOPPY LUAU"

These burgers were partly a blessing in disguise in that the previous nights meal for the firehouse went bust due to me marinating chicken with pineapple.  The acids from the fruit broke down the chicken WWAAAAYYY to much resulting in mush.  Gross, I know, but I like to make lemonade out of lemons so to speak.  So I took the grilled pineapple and mushrooms that were to be apart of the chicken disaster meal and used them here for the burgers.

The Process

Make a 1/2 - 3/4 lb.  ball of ground meat of your liking (we used ground turkey here but be careful because it will dry out quicker than beef)

Make sure your ground meat is cold.  Use a can to press down the meat.  Fold the excess up the sides a little.  Use two strips of bacon to wrap around the meat.  Remove can.  Stuff with whatever you want.  Grill over INDIRECT heat for 45 minutes to an hour, this is important to cook the bacon completely as well as the meat without burning anything.

The "Sloppy Luau" is stuffed with maple caramelized onions, BBQ grilled pineapple and mushrooms and cheddar.  It is then topped with more cheddar, "Sriracha Special" sauce and a fried egg.  Oh and some arugula and whole wheat buns for good measure.  The way the meat creates a "bowl" prevents the toppings from falling off the burger.  Genius!

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

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.

THE "GARBECUE" PIZZA PROJECT

F&H CO. HAS GROWN, A LOT ACTUALLY AND FASTER THAN I HAD EXPECTED TO BE QUITE HONEST.  WHEN I STARTED THIS,  I NEVER WOULD HAVE THOUGHT I WOULD BECOME FRIENDS WITH A GROUP OF FIREFIGHTERS FROM FOUR DIFFERENT PARTS OF THE COUNTRY WHILE SHARING THE SAME PASSION FOR FOOD AND FITNESS.  THE BOND BETWEEN FORK AND HOSE CO. AND 555 FITNESS HAS BEEN NATURAL, OUR GROUP CONVERSATIONS MIMIC FIREHOUSE KITCHEN BANTER QUITE ACCURATELY.  WHEN I CAME ABOARD THE 555 FITNESS TRAIN, I KNEW IT WOULD BE NOTHING BUT FULL STEAM AHEAD......

It was decided, I would be joining the rest of the 555 Fitness crew at FDIC International 2015.  This event is the biggest of it's kind, a week long convention featuring everything from training evolutions, seminars and a firefighter combat challenge.  But of course my immediate thought was how can I involve food with this new and exciting experience with my 555 Fitness family.  And then it hit me! I will make a meal featuring a "signature" dish from each region the 555 crew come from.  And so the "Garbecue Pizza" was born....

The pizza combines the barbecue of Texas, the pork roll of New Jersey, the "garbage plate" of Rochester and the pizza of New York !

THE "CHEAT DAY"
Makes 2 pizzas

TOPPINGS:
FRESH MOZZARELLA

HOT MEAT SAUCE - 
1/2 lb. LOOSE HOT SAUSAGE
1.5 lb. GROUND BEEF
1/2 ONION, CHOPPED
1 GARLIC CLOVE, CHOPPED
Brown sausage and ground beef in a pan with olive oil, chopped onion and garlic, add tomato sauce.  Simmer for 15 minutes.

BRISKET-
2-3 lb. BRISKET FLAT
BBQ RUB 
BBQ SAUCE
Rub the brisket with your favorite BBQ rub.  Get your smoker to 225*-230* with mesquite chips or wood.  Add the brisket, smoke for about 4-5 hours or until the internal temp is 165* or so.  Remove, wrap in foil with the liquid of your choice and return to the smoker.  Continue to cook for another 1-2 hours or until the internal temp is 190*.  Remove from wrap and brush with sauce

PORK ROLL-
TAYLOR HAM (use thick cut salami if you can not get pork roll)
Pan fry the sliced pork roll or salami

HOME FRIES-
1 RUSSET POTATO, PEELED AND CUBED
Place the potatoes in a pot with cold salted water.  Bring to a boil.  Cook until almost cooked through. Remove and strain.  Fry in a pan with olive oil until the edges are nice and brown.

GARLIC LEMON AIOLI-
1 GARLIC CLOVE
1 LEMON
1/4 C. MAYO
Preheat oven to 350*. Cut the top off of the whole head of garlic, place in foil.  Drizzle the top with olive oil, close the foil to make a packet.  Roast in the oven for about 45 minutes.  Remove and squeeze out the garlic into a bowl with the mayo and juice from the lemon.  Stir to combine

FOR THE PIZZA:
Cook the dough according to the instructions.  Top with the hot meat sauce, fresh mozzarella, brisket, pork roll, home fries, aioli and bbq sauce.  Broil until the cheese is melted and crust is brown.  Top with a fried egg for good measure.
 

FORK AND HOSE CO. BELIEVES IN BALANCE, SO WHILE WE LIKE OUR MEALS OF INDULGENCE, WE ALSO LIKE TO TAKE THESE RECIPES AND TRANSFORM THEM INTO SOMETHING A LITTLE HEALTHIER.  

THE "AMSAP" (As Many Slices As Possible)

For a healthier alternative substitute with these ingredients....

WHOLE WHEAT DOUGH
FRESH MARINARA
PART-SKIM MOZZARELLA
GRILLED FLANK STEAK WITH BBQ SAUCE
GRILLED TURKEY SAUSAGE
FRESH GARLIC
AND.....A FRIED EGG