SCHOOL HAS BEEN OFFAL....LIKE A LAMB TONGUE AND SWEETBREAD KIND OF OFFAL

WE HAVE GOT A LOT TO COVER FROM THE PAST COUPLE WEEKS....LEVEL 2 HAS BEGUN AND IT IS DEFINITELY HEATING UP IN THE KITCHEN.

TO START, MY CHEF INSTRUCTOR IS NOW CHEF JOSE MENENDEZ.  HE HAS WORKED AT EL BULLI, WHEN IT WAS OPENED THE BEST RESTAURANT IN THE WORLD, AND WORKED ALONGSIDE WITH CHEF JOSE ANDRES.  NEEDLESS TO SAY, HE HAS EXPERIENCE IN THE KITCHEN.  AND NOT JUST THAT, CHEF JOSE IS A CULINARY ENCYCLOPEDIA AND HE IS PASSING ON THIS KNOWLEDGE TO US WHILE ENCOURAGING US TO LEARN ON OUR OWN.

AND NOW FOR THE FOOD!  THESE TWO DISHES REQUIRED US TO BOIL/SIMMER THE MEAT.  SOMETHING I NEVER DO AT HOME OR WORK....AND IM GLAD I DON'T.  THE ONLY REASON WE DID IT IN SCHOOL IS BECAUSE THE RECIPES NEED A "COLORLESS" MEAT TO GO WITH THE WHITE "COLORLESS" SAUCE AND BROTH.  A SIMMERED BEEF SHORT RIB DISH WITH SAUCE RAIFORT WAS WHAT I WOULD CALL DECENT.  THE SAUCE IS HORSERADISH BASED WHICH WENT WELL WITH THE BEEF BUT IT JUST WASN'T MY CUP OF TEA I GUESS.

THE VEAL BLANQUETTE DISH LACKED COLOR....AND EVEN A LITTLE FLAVOR.  IT ALSO DIDN'T HELP THAT MY PARTNER AND I SIMMERED THE VEAL TOO QUICKLY AND IT DIDN'T HAVE A CHANCE TO BECOME AS TENDER AS IT SHOULD BE. 

THE NEXT TWO DISHES WERE MORE MY SPEED.  THE LAMB SHANK WAS VERY FAMILIAR, AS IT REMINDED ME OF AN ITALIAN DISH CALLED OSSO BUCO.  THE USE OF RED AND WHITE WINE ADDED DEPTH OF FLAVOR, WITH THE COUS COUS SOAKING UP ALL THE DELICIOUSNESS.

THE NEXT DISH NEARLY HOPPED OFF THE PLATE!  ALRIGHT THAT WAS A CORNY JOKE, I WILL ADMIT.  BUT IT WAS DELICIOUS!  I HAVE HAD RABBIT ONCE BEFORE BUT DID NOT REMEMBER HOW GOOD IT WAS.  THIS RABBIT RAGOUT IS SIMILAR TO A CHICKEN CACCIATORE WITH IT'S INGREDIENTS AND RUSTIC QUALITIES.  BUT CHEF JOSE LET US GO A LITTLE CRAZY AND PLATE IT NON-TRADITIONALLY WHICH IS AWESOME!

THIS IS OUR CHEF'S PLATE.....CLEARLY HE HAS DONE THIS BEFORE.

AND CHEF JOSE DID HIS OWN RABBIT DISH CALLED SALMOREJO, WHICH WAS ADDICTING!  IT WAS GARLICKY, SALTY AND A LITTLE SOUR FROM THE VINEGAR.

ON TO THE OFFAL!!  FOR THOSE WHO ARE NOT FAMILIAR WITH THE TERM, IT USED TO REFER TO ORGAN MEATS.  AND WHILE IT MAY SEEM A BIT WIERD I WAS ACTUALLY LOOKING FORWARD TO LEARNING ABOUT THIS STUFF.  I HAVE HAD SOME OFFAL, LIKE BEEF HEART, TRIPE (LINING OF ONE OF THE STOMACHS IN A COW), AND MY NEMESIS LIVER.

BUT THIS DISH SURPRISED THE HELL OUT OF ME....SWEETBREADS.  THESE ARE EITHER THE THYMUS OR PANCREAS GLAND OF VEAL, LAMB AND PORK.  CRISPY AND PAN-FRIED WITH A BROWN BUTTER CAPER SAUCE, THESE REMINDED ME OF A VERY TENDER VEAL CUTLET.  

WHENEVER I SEE LENGUA TACOS ON A MENU I ORDER THEM.  THESE TONGUE TACOS OFTEN FREAK PEOPLE OUT, BUT TONGUE IS DELICIOUS IF PREPARED PROPERLY.  IN CLASS WE MADE A LAMB TONGUE DISH WITH A WARM POTATO SALAD AND VINAIGRETTE.  THE TENDER LAMB TONGUE WAS THE PERFECT COMPLIMENT TO THE SHARP MUSTARDY VINAIGRETTE AND SALTY POTATOES.

AND FINALLY WE HAVE STELLA ENJOYING  SOME LEG OF VEAL, COMPLIMENTS OF THE INTERNATIONAL CULINARY CENTER!

STAY TUNED FOR THE NEXT RECAP!!!  I CAN TELL YOU THIS.....THERE WILL BE EGGS!!!

MARY HAD A LITTLE LAMB AND A LEVEL 1 EXAM...

WELL, THE FIRST OF FOUR LEVELS ARE OVER!  BUT FIRST WE HAVE LAMB, WHICH IS A NICE WAY OF SAYING A SHEEP THAT IS 1 YEAR OLD OR LESS.  AND YOU MAY START SEEING MUTTON A LITTLE MORE ON MENUS AS IT IS GAINING POPULARITY.  BUT GUESS WHAT, THAT IS SHEEP TOO.  IT IS JUST A NICER WAY OF SAYING A SHEEP THAT IS OLDER THAN 1 YEAR, THUS HAVING A LITTLE STRONGER FLAVOR AND TOUGHER MUSCLES, BUT STILL DELICIOUS NONE THE LESS.

GRILLED CUMIN-PAPRIKA LAMB CHOPS WITH AN OLIVE-ROASTED GARLIC COMPOUND BUTTER OVER RATATOUILLE.  THE PASTE MADE SIMPLE FROM PARIKA, CUMIN AND OLIVE OIL WAS THE PERFECT COMPLIMENT TO THE SLIGHTLY GAMEY LAMB.  GRILLED OVER HIGH HEAT FOR COLOR AND FINISHED IN THE OVEN TO MEDIUM-RARE, IT IS A DISH THAT MANAGES TO BE A LITTLE LUXURIOUS BUT RUSTIC AT THE SAME TIME.

AND FINALLY THE END OF LEVEL 1....A LEVEL I COULD SAY IS VERY RELATABLE TO THE FIRST FEW WEEKS OF THE FIRE ACADEMY.  IT IS BUILDING THE FOUNDATION ON WHICH EVERYTHING ELSE WILL REST UPON, ALL WHILE TRYING TO BREAK YOU DOWN.  AND WHILE NOT AS INTENSE, IT DEFINITELY HAS IT'S MENTAL CHALLENGES.  DO YOU REALLY WANT TO BE HERE?  IS THIS WHAT YOU THOUGHT IT WOULD BE?  DO YOU WANT TO KEEP GOING? YES, YES AND YES!

THE LEVEL 1 "FINAL" CONSISTED OF A PRACTICAL PORTION WHICH INVOLVED TIMED TASKS, MOSTLY CONSISTING OF KNIFE SKILLS WITH A SMALL PORTION OF COOKING.  IT WAS MUCH MORE INTENSE THAN I EXPECTED IT TO BE.  THE KITCHEN HAD AN EERIE SILENCE TO IT,  THERE WAS NO BANTER OR THE CLANGING OF POTS THAT WE WERE SO USED TO.  JUST SIMPLY "YES CHEF" WHENEVER WE WERE REMINDED OF THE TIME REMAINING.

THE SECOND PORTION WAS A SHORT, BUT COMPREHENSIVE WRITTEN EXAM.  QUESTIONS INVOLVING MOST ASPECTS OF WHAT WE COVERED OVER THE PAST TWO MONTHS, BUT WITH MORE IN DEPTH ANSWERS REQUIRED.

IN THE END, THE WHOLE CLASS PASSED AND I COULDN'T BE HAPPIER ABOUT THAT.  WE HAVE HEARD THAT TO HAVE AN ENTIRE CLASS INTACT AT THE END OF LEVEL 1 IS NOT VERY COMMON, ESPECIALLY WITH OUR SIZE CLASS.  AND I AM PROUD TO SAY MY FINAL CUMULATIVE SCORE FOR LEVEL IS A 96!!!!  AND GUESS WHAT, I DON'T PLAN ON SLOWING DOWN!!

LEVEL 2 HERE WE COME!!!!  ANYONE NOTICE THE PASTRY ON THE COVER?  DOES THIS MEAN I REALLY NEED TO MEASURE NOW?!?!?!

BEEF...IT'S WHATS FOR DINNER! OH YEAH, AND PORK TOO!

READY TO RECAP ANOTHER WEEK DOWN AT THE INTERNATIONAL CULINARY CENTER?  BECAUSE WE SURE ARE!  IT WAS EXTRA HOT IN CLASS THIS WEEK, GRILLS WERE ON FULL BLAST, PANS WERE SEARING OFF PORK, SAUCES WERE BEING MADE....SOME OF THE MOST FUN WE HAVE HAD THIS LEVEL FOR SURE!

STEAK AND FRITES!!!! THE CLASSIC COMBO THAT WE AMPED UP A LITTLE WITH A COMPOUND BUTTER AND GARLIC-HERB FRIES.  WE HAD THE GRILL RIPPING HOT WHEN WE MADE THIS DELICIOUS STEAK TO GET A NICE "QUADRILLAGE", THE CRISS-CROSS GRILL MARKS.  BUT WE FINISHED IT IN THE OVEN TO AVOID BURNING THE OUTSIDE BEFORE THE INTERIOR COOKS.  

THE COMPOUND BUTTER MAY SOUND AND LOOK DIFFICULT BUT IT IS A SIMPLE WAY TO ADD A NICE TOUCH TO THE DISH.  YOU CAN USE PRACTICALLY ANYTHING TO MAKE THIS, USE YOUR IMAGINATION.  MAYBE SOME DILL AND LEMON ZEST TO PUT ON TOP OF A PIECE OF SALMON? OR HOW ABOUT A BASIL, CHOPPED PINE NUT, PARMESAN BUTTER TO PUT ON TOP OF SOME STEAMED VEGGIES?

 HERE IS THE RECIPE FOR THIS VERSION CALLED BEURRE D'ECHALOTE (SHALLOT BUTTER):

INGREDIENTS:
3 TBSP. BUTTER, room temperature
1 TSP. SHALLOT, finely diced
1 TSP. GARLIC CLOVE, finely diced
1 TSP. LEMON JUICE
SMALL HANDFUL OF PARSLEY, finely diced
SALT/PEPPER, to taste

PROCEDURE:
In a medium bowl, combine all the ingredients except for salt and pepper.  Taste and season as needed.  
On a small piece of parchment paper or plastic wrap, place combined butter in the center and roll into a log shape.  Place in the freezer to firm up, it can also be stored here for future use.
 

FILET MIGNON....OH HOW I HATE YOU. OR DO I?  I AM GUILTY OF COMING TO THE QUICK CONCLUSION THAT I DO NOT LIKE THIS SUPER LEAN, YET TENDER CUT OF BEEF.  BUT I WAS WRONG, BECAUSE WITH A DELICIOUS BORDELAISE SAUCE IT WAS AMAZING!  AND THAT IS NOT A SCALLOP ON TOP, THAT IS WHAT I LIKE TO CALL A "BEEF SCALLOP" A.K.A QUICK POACHED SLICE OF BONE MARROW.  IT MAY SOUND WEIRD BUT BONE MARROW IS DELICIOUS, AND IS BECOMING MORE AND MORE POPULAR.  WHEN ROASTED IT TURNS INTO BEEF "BUTTER", ON A PIECE OF TOAST IT IS SUBLIME.

BEING SUCH A RICH DISH, THE WATERCRESS HELPS REFRESH THE PALATE 

PORK, THE OTHER WHITE MEAT...HOW MANY TIMES HAVE YOU HEARD THAT?  FUNNY THING IS, ACCORDING TO THE USDA, ALL LIVESTOCK IS CONSIDERED "RED MEAT".  PORK HAS LESS MYOGLOBIN, WHICH IS RESPONSIBLE FOR CARRYING OXYGEN TO BLOOD CELLS AND CONTRIBUTES TO THE COLOR OF MEAT, THEREFOR MAKING IT MUCH PALER THAN SAY BEEF.

THIS FRENCH DISH IS DEFINITELY ASIAN INFLUENCED...GINGER MARINATED PORK FILLET WITH SWEET AND SOUR SAUCE.  WE USED NUOC NAM (FISH SAUCE MADE WITH FERMENTED FISH) IN THE MARINADE, WHICH MAY SOUND ODD BEING THAT IT IS PORK BUT IT WORKS.  WHEN USING FISH SAUCE IT IS IMPORTANT TO PRACTICE RESTRAINT BECAUSE A LITTLE GOES A LONG WAY.  THERE IS NO FISHY TASTE IN THE DISH IF USED CORRECTLY, JUST A HINT OF GOOD "FUNK".  THROW SOME SPICY JALAPENO, FRESH GINGER AND GARLIC AND YOU'VE GOT A TASY MARINADE!

THE SAUCE USED A GASTRIQUE TO ADD THE SWEET AND SOUR COMPONENT.  WHAT IS A GASTRIQUE YOU ASK?  SIMPLY, IN THIS RECIPE, A MIXTURE OF EQUAL PARTS HONEY AND CIDER VINEGAR.  WHILE CLASSIC GASTRIQUES INVOLVE CARAMELIZING SUGAR FIRST AND THEN DEGLAZING WITH VINEGAR, WITH THIS ONE WE SIMPLY ADDED THE HONEY AND VINEGAR TO THE PAN TOGETHER AND BROUGHT IT TO A SIMMER.  THEN REDUCE IT TO A NICE SYRUPY CONSISTENCY, BEING CAREFUL NOT TO BURN IT.  BOOM!!! YOU'VE GOT YOURSELF A GASTRIQUE!

GARNISHED WITH CANDIED JULIENNE OF GINGER AND LIME FOR A HINT OF SWEETNESS AND ACIDITY

ONE THING IS FOR CERTAIN....MY RULE OF NO BREAD DURING THE WEEK HAS GONE OUT THE WINDOW!  IT IS NOT UNCOMMON FOR SAY A LOAF OF HOMEMADE FOCACCIA TO SHOW UP IN THE CLASSROOM, AND YOUR NOT GOING TO NOT EAT IT!!

AND JUST LIKE IN A RESTAURANT, WE HAVE FAMILY MEAL.  WHEN ALL THE COOKS WOULD GET TOGETHER BEFORE SERVICE TO EAT, WE DO THE SAME EXCEPT OURS INCLUDES CHEF INSTRUCTORS, STUDENTS, MAINTENANCE STAFF AND ANYONE ELSE IN THE BUILDING.  THE MEAL IS COOKED BY LEVEL 3 STUDENTS, AND THIS WEEK DID NOT DISAPPOINT! 

FRIED CHICKEN WITH A SPICY MAPLE SAUCE, SLAW, MAC N' CHEESE, HOMEMADE GOCHUJANG PORK SAUSAGE WITH CORIANDER AIOLI, A CUP OF SHAVED FOIE GRAS, SUNFLOWER, GRANNY SMITH APPLE AND FENNEL VINEGAR, HOMEMADE VENISON JERKY AND TO ROUND IT ALL OUT.....A BROWNIE BREAD PUDDING!!!!!

LAST WEEK YOU MAY REMEMBER THE HOMEMADE CHILEAN COOKIES ALFAJORES THAT A FELLOW STUDENT BROUGHT IN FOR US.  WELL THIS WEEK ANOTHER STUDENT, UPON MY REQUEST, BROUGHT IN SOME HOMEMADE KIMCHI FOR ME!!!  THANKS JUNG!

STAY TUNED FOR NEXT WEEKS' RECAP....WE HAVE OUR LEVEL 1 FINAL EXAM AND PRACTICAL!!! FINGERS CROSSED!!!

MEAT!!!!!! AND CHILEAN COOKIES!!!!!!

FINALLY STARTING TO COOK MEAT AT CULINARY SCHOOL!  DON'T GET ME WRONG, THERE IS NOTHING BAD ABOUT LEARNING TO COOK VEGETABLES AND FISH.  BUT I JUST COULDN'T WAIT TO GET INTO COOKING SOME OF MY FAVORITE PROTEINS.  WE STARTED THIS WEEK OFF WITH CHICKEN COOKED TWO WAYS.  

THE INTERNATIONAL CULINARY CENTER ORIGINALLY STARTED OFF AS THE FRENCH CULINARY INSTITUTE, BUT A FEW YEARS BACK THEY DECIDED TO CHANGE THE NAME BECAUSE OF THE OTHER INTERNATIONAL PROGRAMS THEY OFFER.  ALOT OF WHAT WE DO IN MY PROGRAM HOWEVER, PROFESSIONAL CULINARY ARTS, IS BASED OFF OF CLASSIC FRENCH CUISINE.  BUT THE TWO CHICKEN DISHES WE COOKED THIS WEEK WERE SO FAMILIAR TO ME. AND THIS IS BECAUSE THEY WERE SO SIMILAR TO ITALIAN FLAVORS WHICH I AM USED TO.  AND THEY WERE DELICIOUS!  

FIRST UP WAS "POULET POCHE DANS UN COURT BOUILLON MEDITERRANEEN" OR CHICKEN POACHED IN MEDITERRANEAN-STYLE BROTH.

THIS DISH HAD CAPERS, GARLIC, OLIVES, BELL PEPPER, CAPER BERRIES AND TOMATOES....ALL CLASSIC ITALIAN FLAVORS.

CHICKEN CACCIATORE, ONE OF MY FAVORITE DISHES TO MAKE AND NO WE DID NOT MAKE THIS AT SCHOOL.  BUT WE MADE "POULET SAUTE CHASSEUR" OR SAUTEED CHICKEN HUNTER-STYLE, WHICH IS BASICALLY THE FRENCH VERSION OF ONE OF MY FAVORITE DISHES.  THIS VERSION IS DEFINITELY A LITTLE DIFFERENT BUT THEY SHARE THE SAME FUNDAMENTALITY OF USING INGREDIENTS THAT WERE AVAILABLE.  THE HUNTERS WOULD RETURN WITH THE DAYS HUNT AND IT WOULD BE COOKED WITH WHATEVER VEGETABLES MAY HAVE BEEN GROWING AT THE TIME.  

WHAT MADE THIS OUTSTANDING WAS THE ENRICHED STOCK, WHICH IS BASICALLY A STOCK THAT IS FORTIFIED WITH EVEN MORE FLAVOR FROM AROMATIC VEGETABLES AND SEARED BONES.  THIS IS A GREAT TECHNIQUE FOR REINFORCING FLAVOR OF STORE BOUGHT STOCKS.  

GAME BIRDS ARE SOMETHING I DEFINITELY DON'T EAT OFTEN.  NOT BECAUSE I DON'T LIKE THEM, BUT JUST BECAUSE THEY AREN'T IN MY "ROTATION" SO TO SPEAK.  SO WHEN THE DAY CAME FOR GAME BIRDS IN SCHOOL, NEEDLESS TO SAY I WAS PRETTY STOKED.  FIRST UP.....DUCK!

READY FOR THIS NAME? "SUPREME DE CANETON SAUTE ET CUISSE BRAISEE A L'ORANGE" OR BRAISED DUCK AND ORANGE SAUCE.  A CLASSIC COMBO OF FLAVORS, THE ACIDIC, SLIGHTLY SWEET ORANGE CUTTING THROUGH THE RICH DUCK.  WE USED PEKIN DUCKS, WHICH ARE THE MOST COMMON DUCK USED TODAY.

WE ALSO MADE QUAIL, WHICH UNTIL THAT DAY I HAD NEVER HAD BEFORE.  THESE BIRDS WERE SMALL BUT ONCE WE STUFFED THEM WITH SAUSAGE AND RICE THE MADE FOR A NICE MEAL.  UNFORTUNATELY WE ATE THEM SO FAST I FORGOT TO TAKE A PICTURE!

ONE OF THE GREAT THINGS ABOUT THIS SCHOOL IS HOW SO MANY WALKS OF LIFE COME TOGETHER WITH ONE COMMON PASSION....FOOD.  AND JUST IN MY CLASS ALONE WE HAVE A HUGE MIX OF ETHNICITIES AND CULTURES.  SARA, FROM CHILE, BROUGHT IN THESE AMAZING CHILEAN "COOKIES" CALLED ALFAJORES. AND GUESS WHAT....SHE WAS NICE ENOUGH TO GIVE ME THE RECIPE!

INGREDIENTS

For the Dough
- 150 g Cornstarch
- 200 g Flour
- 200 g Butter (room temp)
- 100 g Confectioner sugar
- 1 1⁄2 Teaspoon baking powder - 2 Yolks

- 1⁄2 cup Confectioner Sugar (for garnish)

Manjar
- Condensed Milk

PROCEDURE

Manjar (prepare ahead)
1. Boil condensed milk for 2 hours in a regular pot or 1 hour in a pressure cooker. 2. Let it cool completely before use.

Dough
1. In a bowl mix all the ingredients until achieve consistent color and completely mixed.
2. Over a counter top, pour a little flour (to avoid the dough to stick) and roll to 0.5 cm. Cut in the desire size (ideally no more than 3 cm diametre, if they are too big, will easily break)
3. Place the circles in an oven pan and let chill in the fridge 20 min (aprox) before cooking.
4. Preheat the oven 180oC
5. Put the sheet pan in the oven and bake until achieve a light brown color (about 25 min) remove from the oven and let it cold before remove from the tray.
6. Once cold, fill with manjar, cover and pour confectional sugar on top.

TIPS

- Dough can be baked 4 days ahead (max) and stored in an hermetic container, room temp.
- They can be filled one day ahead although recommended do it the same day.
- Yield about 30 Alfajores 

555 EATS - GARLIC AND CHEESE STUFFED CHICKEN

 555 FITNESS IS OUR FRIEND....A GOOD FRIEND IN FACT.  SO GOOD THAT WE LOVE SHARING HEALTHY RECIPES WITH THEM. THESE RECIPES WILL FUEL YOU THROUGH ONE OF THEIR FREE FUNCTIONAL FITNESS WORKOUTS THEY PROVIDE DAILY!  AND NOT ONLY DO THEY PROVIDE WORKOUTS, THEY GIVE FITNESS EQUIPMENT GRANTS TO FIREHOUSES THAT NEED IT, SO MAKE SURE YOU CLICK HERE TO LEARN MORE!

WE AT F&H CO. LOVE THE IDEA OF STUFFING INGREDIENTS INTO ANOTHER.  ITS A CONVENIENT WAY TO GET MORE VEGETABLES INTO THE MEAL WITHOUT TAKING UP TOO MUCH SPACE ON THE PLATE,  ITS ALSO AN EXCUSE TO USE CHEESE WHICH WE LOOOOOOVE!  THIS RECIPE FOR GARLIC AND CHEESE STUFFED CHICKEN COMES FROM ROB MEYER OF THE MONROE TWP. FD IN NEW JERSEY.  ROB ALSO HAS A LEATHERSHOP FOR ALL THINGS LEATHER AND FIREFIGHTER RELATED, YOU CAN CHECK IT OUT AT WWW.ETSY.COM/SHOP/RIDGEWAYLEATHERWORKS !

GARLIC AND CHEESE STUFFED CHICKEN

Ingredients:
3-4 LBS. BONELESS, SKINLESS CHICKEN BREAST (the thicker, larger breasts work well for this)
4-6 TBSP OLIVE OIL
3-4 CLOVES OF GARLIC, minced
BAG/BUNDLE OF FRESH SPINACH, washed/dried (more if you are serving 4+)
1/2 LB SMOKED GOUDA, shredded(or other cheese of choice)
SALT/PEPPER
ADOBO SEASONING
Tooth picks
SERVING SUGGESTION:
SIDE OF RICE (We used Long Grain Wild Rice)
SIDE OF VEGETABLE (We used Sugar Snap Peas)

OPTIONAL:Get the rice going first as per instructions. It should take 25 mins for non instant rice to cook. 

-Preheat oven to 350*
-In a separate pan, sautee garlic in a tbsp of olive oil. Add spinach on low and sautee spinach until soft. (Dont be fooled by fresh spinach. The quantity will halve as it cooks down. We used 1 bag of spinach and found ourselves a little short for 4 firefighters (portions are slightly larger)

-Filet chicken breasts in half and pound them flat

-Season chicken breasts with salt, pepper and Adobo on both sides. 

-Take both the shredded (or cubed) cheese and sauteed spinach and place on top of the chicken breast. (Leave about an inch on either side of stuffed ingredients to prevent it from spilling out the end)

-Roll the stuffed chicken breast lengthwise and secure with toothpicks. I usually use about 3-4, but every now and then a monster breast requires 5. (Please remind your men/women about the approximate number of toothpicks in the chicken so they may cut it and search accordingly. 

-Add some more olive oil to pan and place chicken breasts in pan. Rotate for about 5 mins to brown the outside. 

-In a pyrex dish, place rice on the bottom, and then the chicken on top. Insert into a preheated oven at 350 degrees for about 30-35 mins. 

OPTIONAL: Cook vegetables within the last 10 minutes.

-In the last 5-10 minutes, add additional cheese on the top of the chicken breast to melt. If you are using smoked gouda, make sure it is shredded. As its melt characteristics are a little less desirable. Most other cheeses will melt fine as shredded or cubed, but the gouda will give you both a distinct smell in the kitchen, and taste on the plate. 
 

 

MOVE OVER GORTON...THERE IS A NEW FISH TO FRY

THAT BRIGHT YELLOW BOX WITH THE SALTY FISHERMAN GORTON, I GREW UP ON THAT STUFF.  IT WAS GOOD, DAMN GOOD.  IF I KNEW WHAT WAS IN IT BACK THEN, I PROBABLY STILL WOULD HAVE ATE IT.  AFTER ALL, IT WAS MERELY A FRIED VEHICLE FOR A MOUND OF TARTAR SAUCE.  BUT I DIGRESS....

This week picked up where we left off last week, fish.  Last week's first fish lesson was on round fish, which consists of trout, bass, snapper, tuna...basically anything that has a roundish body and eyes on the sides of it's head.  This week we started with flatfish, who's bodies are flat and their eyes are on top of their head.  They actually start off life as a "round" fish and as they mature slowly "lean over" and their eyes actually move to the top of the head.  Weird, but delicious.  Sole, flounder, and halibut all fit under this category.

So with that being said, let's fry some flounder!  This dish is basically the French version of fish sticks but with a fancy name "Goujonettes De Limande Aux Deux Sauces", which translates to Bread Crumb-Coated Flounder with Two Sauces.  

It was served in a waffle potato basket over Sauce aux Poivrons Rouges (red bell pepper) and Sauce Remoulade and fried parsley.

This next dish was incredible!  So much so that I think it may end up on this years Christmas Eve menu. "Filet De Limande Bonne Femme", or Braised Flounder with White Wine, Shallots and Cream is a rich dish with tons of flavor.

The dish is placed under the salamander to brown the sauce just enough to add more layers of flavor.

Shellfish day, a.k.a. the best day to date at school.  I mean who wouldn't get excited about mussels, scallops, clams, oysters and LOBSTER!!!!! In class we learn beyond what the textbooks say.  A lot of it comes from our Chef Instructors, like the difference between sea urchin and uni.  Uni is just sea urchin that has been brined to firm it up, and it is delicious!  Even if it is the reproductive organ.  Need to get the meat out of a lobster claw and you forgot your cracker at home.....a few gentle hits with the back of a knife and voila, sweet lobster not mangled.

Lobster in Sauce Americaine, a crustacean sauce made with lobster shells, tomato, brandy and tarragon......and BUTTER!

These mussels were missing one thing....an cold beer!  Because mussels and beer were made for each other. Seriously though, these mussels were so easy and the juice was quickly mopped up with fresh baked baguette from our baking department.  Every day, the bread made in the baking classes gets put on a shelf and it is free to anyone who wants it.  I am talking fresh baguettes, multigrain, sourdough, crusty pane di casa......it is dangerous to say the least.

MOULES A LA MARINERE ( STEAMED MUSSELS WITH WHITE WINE, SHALLOTS AND PARSLEY)

Serves 4
INGREDIENTS:
1 LB OF MUSSELS
SMALL BUNCH OF FLAT LEAF PARSLEY
3 TBS. BUTTER, small dice
1 SMALL SHALLOT, small dice
1/2 C OF WHITE WINE
2 BAY LEAVES
FRESH GROUND BLACK PEPPER
 

PROCEDURE:
For Mise en Place:
Scrub the mussels and soak them in heavily salted cold water, discarding any that don't close when tapped.  Drain and rinse them
Stem the parsley, chop the stems and leaves and reserve them separately
 

For Service and Per Order:
In a large wide saute pan, add the mussels, shallots, parsley stems, a few pieces of butter, bay leaf, wine and a few turns of the pepper mill.
Cover and bring to a boil, shaking the pan regularly.  As the mussels begin to open, remove them to a metal bowl.  Remove the beard if there is any.

When all the mussels are open, decant (carefully pour leaving any sediment behind) the remaining broth through a strainer into a small sauce pan.  Bring to a boil and reduce slightly.  Remove from the heat, add the remaining butter and stir until all the butter is incorporated.  

Place the mussels in a large warm bowl, pour over the sauce.  Garnish with chopped parsley and serve.

---

One thing I love about school is the location.  It is in SoHo (South of Houston St.) and is blocks away from Little Italy and Chinatown.  It still has some old world charm with some cobblestone streets and small cafes, including a few alumni restaurants close by.  And now, there is a high end kitchen shop opening up down the street with paper over the windows, and there are holes in it just big enough to get a peek at the beautiful equipment inside like the setup below.  One can dream right?

Espresso and a banana quinoa muffin from a local cafe.  One of my go-to meals right before class.

Love these buildings, and the street is cobblestone to boot.  Like stepping back in time.

DRRROOOOOOLLLLLLIIIIIIIIINNNNGGGGG.......

WELL THATS ALL FOLKS! NEXT WEEK IS POULTRY, CAN'T WAIT TO START COOKING MORE PROTEIN!  

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!



 

TWO FOR ONE...CULINARY SCHOOL RECAP

WE HAVE A LOT TO CATCH UP ON!!!  WEEK 5 OF CULINARY SCHOOL STARTED OUT WITH FOOD PRESERVATION, A SUBJECT THAT I LOVE AND HAS BEEN AROUND FOR THOUSANDS OF YEARS.  BEFORE REFRIGERATION, PEOPLE HAD TWO OPTIONS, EAT THEIR FOOD RIGHT AWAY OR PRESERVE IT FOR LATER.  THE MOST COMMON TECHNIQUES USED BACK THEN WERE AIR/SUN DRYING AND SALT CURING, SOME ALSO USED SMOKE FROM THEIR FIRES TO PRESERVE AS WELL.  

THE GRAVLAX, OR "BURIED SALMON", BELOW IS A GREAT EXAMPLE OF DRY CURING USING SALT AMONG OTHER INGREDIENTS.    

OUR CHEF INSTRUCTOR ALSO USED BEETS TO CURE THIS SALMON, GIVING IT A BEAUTIFUL PURPLE-PINK HUE.  

THE GRAVLAX WAS FANTASTIC ON TOP OF SOME BAGELS THAT A FELLOW STUDENT BROUGHT IN FROM HIS BAGEL SHOP IN HOBOKEN CALLED O'BAGELS!

THE NINETEENTH CENTURY IS WHEN FOOD PRESERVATION MADE LEAPS AND BOUNDS, THANKS TO NICOLAS APPERT AND LOUIS PASTEUR.  APPERT MADE THE DISCOVERY THAT WHEN VEGETABLES AND EVEN CREAM WERE ADDED TO SEALED GLASS JARS, AND THEN HEATED FOR A PERIOD OF TIME, THE MICROORGANISMS RESPONSIBLE FOR DECAY WERE KILLED OFF.  THUS THE PROCESS OF CANNING AND STERILIZATION WERE BORN.  

LOUIS PASTEUR WORKED OFF OF THIS TECHNIQUE AND DISCOVERED THAT THERE WERE HARMFUL ORGANISMS THAT THRIVED WITHOUT OXYGEN, ALSO KNOWN AS BEING ANAEROBIC.  HE INVENTED THE PROCESS OF PASTEURIZATION TO KILL THESE ORGANISMS OFF BY HEATING LIQUIDS AT HIGH TEMPERATURES FOR A SHORT PERIOD OF TIME.

WE ALSO LEARNED THE PROCESS OF SEALING AND COATING, WHICH INVOLVES APPLYING AN OILY OR WAXY COATING TO FOOD.  CONFIT IS A POPULAR EXAMPLE OF THIS.  TO CONFIT IS TO DRY-CURE DUCK (OR MEAT) AND THEN COOK IT IN IT'S OWN RENDERED FAT.  WE WERE ABLE TO BRING SOME DUCK LEGS HOME TO USE, SO I MADE A SALAD AND PLACED THE CRISPY LEG RIGHT ON TOP.  THAT MAKES IT HEALTHY, RIGHT?!

THE CRISPY LEG WAS PLACED ON TOP OF SIMPLY DRESSED DANDELION GREENS AND ARUGULA, BLOOD ORANGE SUPREMES, BUTTER PEAS, CHARRED RADICCHIO, PISTACHIO AND FINISHED WITH A BLOOD ORANGE GASTRIQUE AND PISTACHIO DUST.

SPEAKING OF SALADS.....WEEK 5 ALSO CONSISTED OF SALADS, WHICH MAY SEEM ODD, BUT THE TECHNIQUES TO ASSEMBLE THESE CLASSIC SALADS WILL DEFINITELY MAKE US BETTER COOKS.  WE MADE THE FRENCH CLASSIC, NICOISE SALAD, WITH BUTTER GREENS, TUNA, ANCHOVY, BELL PEPPER, OLIVES, POTATO, HARICOT VERTS, AND TOMATOES.

WE ALSO MADE A COLD VEGETABLE SALAD CALLED "MACEDOINE LEGUMES".  MACEDOINE REFERS TO THE SIZE OF THE VEGETABLES WHICH ARE CUT INTO 1/2CM X 1/2CM CUBES.  THE VEGGIES AFE MIXED WITH MAYONNAISE AND IT IS PLACED IN A RING MOLD WITH TOPPED WITH A TOMATO FONDUE.

THE POTATO, A SIMPLE TUBER, WHICH HAS BEEN A STAPLE IN FOODS A LOOOOOONG TIME.  AND WHILE WE CAN SPEND A LOT OF TIME ON THEM, WE WILL BREAK IT DOWN AS SIMPLE AS POSSIBLE. 

THERE ARE TWO CATEGORIES OF POTATOES, STARCHY AND WAXY.  STARCHY POTATOES GET A DRY, FLUFFY TEXTURE WHEN COOKED AND DO BEST WITH DRY COOKING TECHNIQUES SUCH AS BAKING, FRYING AND MASHING.  WAXY POTATOES HOLD TOGETHER AND STAY MOIST, WHICH ARE BEST FOR WET TECHNIQUES LIKE GRATINS, STEWS AND SOUPS.  STARCHY POTATOES INCLUDE THE IDAHO, RUSSET AND YUKON GOLD.  WHILE RED BLISS, YELLOW AND ROUND RED/WHITE ARE ALL WAXY.

FRENCH FRIES!!!! WELL, TECHNICALLY "PONT NEUF" ARE MADE USING A TWO-STEP PROCESS WHICH RESULTS IN FULLY COOKED, CRISPY POTATOES.  THE POTATOES ARE COOKED FIRST AT 300-320* FOR 5-6 MINUTES, WITH NO COLOR.  THEY ARE THEN DRAINED AND FRIED AGAIN AT 350-375* TO ACHIEVE COLOR.  WE ALSO ADDED ROSEMARY, THYME AND GARLIC!

THIS GRATIN MADE WITH GRUYERE WAS A HIT AT THE FIREHOUSE!  IT WAS GREAT WITH OUR STEAK DINNER!

THE END OF WEEK 6 INCLUDED FISH!  FINALLY WE ARE STARTING TO COOK PROTEIN!  IN ALL SERIOUSNESS, THE MORE WE "COOK" THE HAPPIER I GET.  I LOVE THE FAST PACE OF COOKING, AND THIS IS MORE MY SPEED.  THE KITCHEN WAS HOT, IT WAS NOISY, AND I LOVED EVERY MINUTE OF IT.

WE LEARNED THE ART OF FILLETING.  IT IS NOT EASY BY ANY MEANS, BUT WITH OUR INSTRUCTORS THERE TO HELP, IT CERTAINLY MADE IT A LOT EASIER.  

FISH COOKED IN PARCHMENT PAPER, ALSO KNOWN AS "POISSON EN PAPILLOTES"

SAUTEED TROUT, GRENOBLE STYLE....OR TROUT PAN FRIED WITH A BROWN BUTTER, CAPER, LEMON SAUCE.  DELICIOUS!

CAN'T WAIT TO GET THIS WEEK STARTED! STAY TUNED......

THROWDOWN THURSDAY - GARLIC SHRIMP PASTA WITH VEGGIES

THE FIREFIGHTER THROWDOWN IS ABOUT TO GO DOWN AT FDIC. AND WHAT BETTER WAY TO GET READY THAN SOME HEALTHY EATS LIKE THIS PASTA FROM DB AND MARLO BOYLES! TO EVERYONE AT FDIC AND THE THROWDOWN, HAVE FUN AND KICK SOME ASS!

GARLIC SHRIMP PASTA WITH VEGGIES

Serves 4
INGREDIENTS:
8oz. WHOLE WHEAT PASTA
STEAMED ZUCCHINI
1.5 - 2 cups STEAMED SHRIMP
STEAMED BROCCOLI
PEAS, lightly steamed or cool (we like cool)
CORN, lightly steamed or cool (we like cool)
2 TBS. MINCED GARLIC
PINCH OF OREGANO
PINCH OF PARSLEY
1/4 C PARMESAN CHEESE
2 TBS. EXTRA VIRGIN OLIVE OIL
BLACK PEPPER

PROCEDURE:
Cook whole wheat pasta, COOL, add garlic and olive oil

Steam vegetables separately, combine in a bowl when all vegetables are cooked along with the parsley and oregano, season to taste

Top the pasta with the vegetables and shrimp, serve.

409cal 80.3 carbs
Calories and carbs done on single serving
 

THROWDOWN THURSDAY - GLUTEN-FREE SLOW COOKER PORK CHOPS

THE FIREFIGHTER THROWDOWN IS RIGHT AROUND THE CORNER SO WE KNOW YOU ARE TOO BUSY TO SPEND HOURS IN THE KITCHEN....FEAR NOT!  THIS SLOW-COOKER RECIPE WILL SATISFY THE HUNGRIEST ATHLETE, FIREFIGHTER....ANYONE FOR THAT MATTER!  THANKS TO MY GOOD FRIEND KELLY KAHLE OF ST. PETE FIRE AND RESCUE FOR THIS GREAT RECIPE!

SLOW-COOKER PORK CHOPS WITH CARAMELIZED ONION AND COCONUT MILK

INGREDIENTS:
6 THICK-CUT BONELESS PORK CHOPS
1/2 C GRASS-FED BUTTER (SUBSTITUTE WITH GHEE OR COCONUT MILK)
1 MEDIUM YELLOW ONION, finely diced
1/3 C ARROWROOT FLOUR
1 1/2 TSP. SEA SALT
1 T ONION POWDER
1 T GARLIC POWDER
1/4 TSP. CAYENNE PEPPER
1/4 TSP. FRESH GROUND BLACK PEPPER
1 CAN FULL-FAT COCONUT MILK
2 CUPS CHICKEN OR BEEF BROTH

PROCEDURE:
In a large saute pan, melt 1/4 cup of the butter.  Add the onion and a small pinch of sea salt.  Cook until the onion is translucent and just starting to brown.  Remove the onion and set aside, leaving the butter in the pan.

In a large bowl, whisk the arrowroot flour, remaining salt, onion powder, garlic pepper, cayenne and black pepper for dredging the pork chops.  Lay each chop in the flour and coat each side well, place the chops in the buttered pan.  Reserve the remaining flour. Brown for 5-10 minutes each side.  Remove the chops and place in the bottom of the slow cooker.  

For the gravy, add the remaining butter to the same saute pan that the chops were cooked in.  Whisk in 2 tablespoons of the reserved seasoned flour until it forms a roux (a paste that will thicken sauce).  Whisk in the whole can of coconut milk followed by the chicken broth until the gravy is smooth.  If the sauce is very thin, whisk in a little more flour, be careful as the sauce will thicken in the slow cooker.  

Pour the gravy over the chops, topped with half of the onions.  Cook in the slow cooker on low/medium for 4-6 hours.  

Carefully remove the chops, serve with extra gravy and top with the remaining onions.
 

THINGS ARE GETTING SAUCY....WEEK 4 OF CULINARY SCHOOL

THIS WEEK WAS A "SHORT WEEK" AT SCHOOL FOR ME AS I HAD TO MISS MY THURSDAY CLASS.  WITH THAT BEING SAID, THE TUESDAY CLASS WAS ALL ABOUT THE SAUCE, PARTICULARLY COLD AND WARM EMULSIFIED SAUCES SUCH AS MAYONNAISE AND HOLLANDAISE.  BUT BEFORE CLASS I TOOK A LITTLE WALK AROUND THE NEIGHBORHOOD....

MY SCHOOL IS LOCATED IN SOHO (SOUTH OF HOUSTON) BUT IS SURROUNDED BY VARIOUS OTHER WELL KNOWN "AREAS" OF MANHATTAN, ONE BEING LITTLE ITALY.  JUST MINUTES FROM THE CAMPUS IS THE HEADQUARTERS OF 55 ENGINE, A.K.A CINQUANTACINQUE (FIFTY FIVE IN ITALIAN).  THIS FIREHOUSE LOST MEMBERS LT. FREUND, FF APOSTOL, FF RUSSELL, FF LANE AND FF MOZZILLO ON 9/11.  WHILE ATTENDING BARUCH COLLEGE IN MANHATTAN IN 2003, I WROTE AN ESSAY ON THESE BRAVE MEN.  

EMULSIFIED SAUCES BASICALLY CONSIST OF SOME SORT OF AN EMULSIFIER, WHICH BINDS TWO OR MORE LIQUIDS THAT NORMALLY WOULD NOT MIX.  THE MOST COMMON EMULSIFIER IS EGG YOLK.  SOME OTHERS INCLUDE CREAM AND MUSTARD.

WE MADE MAYONNAISE, WHICH IS EGG YOLK, RED WINE VINEGAR, DIJON MUSTARD, SALT/PEPPER AND VEGETABLE OIL.....THATS IT! WELL AT LEAST THE HOMEMADE STUFF, FORGET ABOUT THE HELLMAN'S.  WE ALSO MADE A BERNAISE SAUCE, THE CLASSIC STEAKHOUSE SAUCE WHICH STARTS OFF THE SAME AS A HOLLANDAISE BUT USES A REDUCTION OF WHITE WINE VINEGAR, TARRAGON, CHERVIL, SHALLOTS AND PEPPERCORNS.  I RECREATED THIS SAUCE LAST NIGHT AT HOME AND PUT IT OVER A BEAUTIFUL HANGER STEAK...

THESE SAUCES ARE EXTREMELY DELICATE.  WITH IMPROPER HANDLING OR HOLDING OF THE PROPER TEMPERATURE RANGE, YOU RUN THE RISK OF BREAKAGE OR CURDLING.  DURING CLASS I BASICALLY TURNED MY HOLLANDAISE INTO SCRAMBLED EGGS BECAUSE I WAS NOT CAREFUL WITH MY HEAT.  IN THE GARBAGE IT GOES AND WE START ALL OVER....

WE ALSO LEARNED THE CLASSIC SABAYON (OR ZABALGIONE FOR THE ITALIANS OUT THERE) WHICH IS A LIGHT, AIRY CUSTARD.  IT HAS THREE INGREDIENTS, EGG YOLK, SUGAR AND MARSALA WINE.  IT IS SIMPLE BUT DELICIOUS, ESPECIALLY OVER FRESH BERRIES AND THEN HIT WITH A TORCH.  IT FORMS A SLIGHTLY CRUST WITH CREAMY CENTER, REMINISCENT OF A TOASTED MARSHMALLOW....

THIS IS SO EASY I MADE IT AT HOME FOR DESSERT AFTER OUR STEAK WITH BERNAISE SAUCE!

THANKS FOR FOLLOWING ALONG WITH ME ON THIS WILD JOURNEY!  STAY TUNED FOR NEXT WEEKS' RECAP...

STAY SAFE, EAT WELL!

-AJ

555 EATS - PASTA PRIMAVERA

TIME FOR SOME #555EATS WITH OUR FRIENDS AT 555 FITNESS!

SPRING IS HERE! ALTHOUGH IT DOESN'T FEEL LIKE IT, CONSIDERING IT IS SNOWING HERE IN NEW YORK.  THIS PASTA PRIMAVERA (SPRING IN ITALIAN) COMES FROM CHARLES HOPKINS OF CONCORD MA FIRE DEPT.....AND GUESS WHAT.....IT HAS BACON! TRAIN HARD, DO WORK, EAT WELL!

CONCORD PASTA PRIMAVERA

INGREDIENTS:

3 BONESLESS SKINLESS CHICKEN BREAST

1 BAG OF FRESH SPINACH

1/2 LB. BACON

1 BOX OF CHERRY TOMATOES

1 HEAD OF GARLIC

SALT AND PEPPER TO TASTE

McCormick ITALIAN BLEND SEASONING

OLIVE OIL

1/2 PINT HEAVY WHIPPING CREAM

2 C. SHREDDED PARMESAN CHEESE

1 BOX FARFALLE

PROCEDURE:

Cook bacon in pan until crispy, chop and set aside. Wipe out most of the bacon grease, add olive oil to help coat the bottom of the pan, put pan over medium/medium-high heat.

Cut chicken breasts in half lengthwise, place in pan, season top of breast with salt, pepper and McCormick seasoning. Cook until browned on one side, flip, season top of breast and cook until no longer pink in middle. Set cooked chicken aside, wipe out most of the grease.

Bring a pot with water to a boil, cook farfalle according to directions, about 10 minutes, drain and set aside.

In same pan chicken was cooked in, over medium heat, add spinach, cherry tomatoes cut in half and garlic. Sauté until garlic starts to brown and half of spinach has wilted. Add the chicken, bacon and heavy whipping cream, bring to a boil.  

Once boiling, add half of the parmesan cheese, reduce to simmer. Simmer until spinach is wilted and sauce has thickened, about 2-3 minutes.

Place farfalle in serving dish, pour contents of pan over farfalle, sprinkle with remaining parmesan cheese. Enjoy.

COOK WITH LOVE....

"TO ARTHUR, COOK WITH LOVE" JACQUES PEPIN, THE LEGENDARY FRENCH CHEF WHO I GREW UP WATCHING ON T.V., WROTE IN MY BOOK WHILE I PINCHED MYSELF TO MAKE SURE IT WAS ACTUALLY HAPPENING.  CHEF PEPIN SHOWED US EVERYTHING FROM "BASIC" KNIFE SKILLS TO DE-BONING A CHICKEN.  INCREDIBLE EXPERIENCE FOR SURE!

I ALSO ATTENDED ANOTHER DEMO WITH CHEF CESARE CASELLA, THE DEAN OF ITALIAN STUDIES HERE AT SCHOOL.  I HAVE HAD HIS FOOD BEFORE, AND THIS TIME CERTAINLY DID NOT DISAPPOINT.  CHEF POURED HIS UNCOOKED PASTA INTO HIS SAUCE AND EVERYONE WENT CRAZY THINKING HE SCREWED UP, AND HE EVEN WENT ALONG WITH IT FOR A MINUTE.  ONLY TO REVEAL IT WAS INTENTIONAL, AND THAT THE PASTA WOULD NOW SOAK UP THE FLAVOR OF THE SAUCE INSTEAD OF WATER.  GENIUS! AND HE IS CHARACTER TO SAY THE LEAST...

AND YES, HE ALWAYS HAS FRESH ROSEMARY IN HIS SHIRT POCKET

WE STARTED WEEK 3 OFF WITH STOCK MAKING.  ACCORDING TO AUGUSTE ESCOFFIER, THE GRANDFATHER OF FRENCH COOKING, "INDEED, STOCK IS EVERYTHING IN COOKING.  WITHOUT IT NOTHING CAN BE DONE".  STOCKS ARE BASICALLY A FLAVORFUL, AROMATIC LIQUID MADE WITH VEGETABLES, HERBS AND BONES.  THE DIFFERENCE BETWEEN STOCK AND BROTH (BOUILLON) IS THAT BONES ARE NOT USED IN BROTH.  THE BONES LEND A RICHNESS AS WELL AS ADDING COLLAGEN, WHICH GIVES THE STOCK ITS MOUTHFEEL.

OUR VEGETABLE STOCK CONSISTED OF ONION, CARROT, CELERY, LEEK, MUSHROOM, PLUM TOMATOES, GARLIC, THYME AND PARSLEY.....CAN YOU SAY FLAVOR?!?!?!

A WHITE CHICKEN STOCK SIMMERING AWAY....

FISH FUMET, A.K.A FISH STOCK.  WE USE WHITE, MILD FISH BONES SUCH AS COD.  FATTIER FISH SUCH AS SALMON LEND TOO STRONG OF A FLAVOR.

ONE OF THE KEYS TO A GOOD STOCK IS PATIENCE.  LET THE STOCK SIMMER, NOT BOIL AS THIS WILL CLOUD THE STOCK, TO REDUCE THE LIQUID DOWN TO A FLAVORFUL AROMATIC BASE WHICH MAY BE USED LATER IN SAUCES AND STEWS.  ]

WE ALSO LEARNED SAUCES BUT OF COURSE IN THE FAST PACE OF THE KITCHEN I FORGOT TO TAKE PICTURES OF THOSE!!!

Here is a little "extra credit"...we have homework which usually involves practicing our knife cuts such as the "cocotte", an almost football like shape.  So after my homework was reviewed I took my potato "cocottes" home and made Pommes Rissoles, which are basically potatoes that are par-cooked, air-dried, browned in a hot pan and finished in the oven.  They get crispy on the outside and fluffy on the inside...delicious!

THROWDOWN THURSDAY - STUFFED CABBAGE

THROWIN' DOWN A GREAT RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN TODAY!  FDIC IS COMING UP REAL QUICK AND THAT MEANS THE BIGGEST AND BEST THROWDOWN TO DATE IS ALMOST UPON US.....NOW LET'S EAT!

This week's recipe for stuffed cabbage comes from FF Rob Meyer of Monroe Twp. FD in New Jersey.  When Rob sent me the email, it not only had the recipe but a great story to go with it.  So let's have Rob tell it in his own words....

"This recipe is a family tradition. Everyone loved my grandfather's stuffed cabbage. With that years ago I took it upon myself to learn how to make it with him. He passed away the day after Christmas this past year. I'm forever grateful for having the ability to continue on a family dish. It never hurts to ask Moms, Dads, Grandmas or Grandpas for family recipes. Spend time with them cooking it. They will be grateful for every moment and you will have a dish that always reminds you of them when you cook it. "

PREKOP'S STUFFED CABBAGE

"This recipe is a family tradition. Everyone loved my grandfather's stuffed cabbage. With that years ago I took it upon myself to learn how to make it with him. He passed away the day after Christmas this past year. I'm forever grateful for having the ability to continue on a family dish. It never hurts to ask Moms, Dads, Grandmas or Grandpas for family recipes. Spend time with them cooking it. They will be grateful for every moment and you will have a dish that always reminds you of them when you cook it."

INGREDIENTS:
1 8qt pressure cooker
2 medium sized heads of cabbage
1 lb ground pork
2 lbs ground beef
4 cloves minced garlic
1 small/medium sized onion diced small
1 large can crushed tomatoes
1 can tomato paste
1 small can tomato sauce
3/4 cup uncooked jasmine rice
1 tsp salt
1 tsp black pepper
1 tbsp butter

PROCEDURE:
Boil both heads of cabbage together, or separately if you do not have a large enough pot. After 20 minutes, remove and let cool (outside leaves are dark dark green). Cut out the stalk of the cabbages about 2-3 inches deep to ease the removal of cabbage leaves. There will be plenty of cabbage to use, so do not get dismayed if the outer leaves aren't usable to roll (split, torn, etc)

Cook Jasmine rice according to directions, however remove them about 10 minutes prior to their finish time. They will finish cooking in the cabbage. Instant Rice will not be favorable for this dish. While rice is cooking, melt butter in frying pan and saute onions until slightly translucent. When onions are about done, add garlic and continue for 60-90 seconds. Remove from heat.
In a large mixing bowl add beef, pork, salt, pepper, onions, garlic, cooked rice, and 2/3rd the jar of crushed tomatoes. You may add a few shots of Worcestershire for added flavor, however the flavors of the ingredients are pretty delectable as is.

Something my Grandfather taught me which aided in the rolling of the cabbage, was to reduce the thickness of the stem of the cabbage leaves by taking a sharp knife and trimming down the stem of each of the leaves. It makes the cabbage a little easier to work with. When finished, take a cabbage leaf stem closest to you and place a big spoonful of the meat mixture into it. Roll it from the stem side and tuck in the edges when done. Since no cabbage leaf is the same size it will take a little getting used to how much meat you put in each leaf, but it gets easier as time progresses. 

Line bottom of pressure cooker with a little sauce and place cabbage on bottom of cooker. As you layer the cabbages you can add the remaining sauce and crushed tomatoes to the pressure cooker (add a 1/2 small can of water to help produce steam and prevent burning at the bottom of the cooker). Seal pressure cooker and cook on medium heat (enough to see the steam purge from cooker) Do not use high heat settings as the bottom will start to burn the sauce and cake onto the cooker (RIP pressure cooker). After about 20-25 minutes the cabbage rolls will be done. You can opt to remove the cabbage and thicken the remaining liquids in the cooker with tomato paste and top off the rolls with the thickened sauce. We had a hard time thinking of any other sides than rye bread. The dish is a meat, starch, and vegetable all rolled into one. This recipe yields about 20-25 cabbages depending on size.  
 

"AND THE BEET GOES ON" - WEEK 2 OF CULINARY SCHOOL

WEEK 1 WAS ALL ABOUT THE ART OF TAILLAGE, OR KNIFE CUTS, AND IT LAYED THE FOUNDATION FOR WEEK 2.  THE TWO REASONS BEHIND PROPER TAILLAGE IS THAT IT ALLOWS VEGETABLES TO COOK AT EVEN RATES AND THE DISH WILL BE VISUALLY APPEALING.  WE PUT THIS "THEORY" TO TEST THIS WEEK WITH OUR NICOISE-STYLE VEGETABLE RAGOUT, ALSO KNOWN AS RATATOUILLE, AND A ROASTED BEET-GOAT CHEESE TIMBALE WITH APPLE AND VINAIGRETTE. 

Yes, the first thing i thought of when I saw we were making Ratatouille was the movie

WE ALSO LEARNED PRODUCT IDENTIFICATION, SUCH AS THE CABBAGE FAMILY AND ALL ITS DELICIOUS OFFERINGS SUCH AS BRUSSELS SPROUTS, CAULIFLOWER AND KALE.  WE ALSO LEARNED ABOUT THE "NIGHTSHADE FAMILY" WHICH INCLUDES TOMATOES, POTATOES, PEPPERS AND EGGPLANT.  THIS DEVIOUS SOUNDING FAMILY CONSISTS OF FRUIT-VEGETABLES THAT CONTAIN A DEFENSE-MECHANISM CHEMICAL COMPOUND IN THEIR LEAVES.  BUT DON'T WORRY, THE FRUITS ARE PERFECTLY GOOD TO EAT!

ROASTED BEET-GOAT CHEESE TIMBALE WITH APPLE AND VINAIGRETTE

WE ALSO LEARNED A NEW FORM OF KNIFE CUT CALLED TOURNAGE, WHICH COMES FROM THE FRENCH TERM TOURNER "TO TURN".  THIS IN A NUTSHELL IS TAKING A VEGETABLE AND SHAPING IT INTO A FOOTBALL SHAPE WITH 7 SIDES.  NOT EASY.  IT IS GOING TO TAKE A LOT OF PRACTICE TO GET THE MUSCLE MEMORY DOWN NEEDED FOR IT.  WE FOCUSED MORE ON SHAPING THAN HAVING 7 ACTUAL SIDES FOR THIS CLASS.  WE USED THIS TECHNIQUE IN OUR "GARNITURE BOUQUETIERE", WHICH IS A CLASSICAL FRENCH SIDE FOR AN ELEGANT MEAL OF MAYBE A STANDING ROAST.

WE INCORPORATED QUITE A FEW COOKING TECHNIQUES TO ACCOMPLISH THIS DISH.  WE USED "GLACER A BLANC/BRUN" WHICH IS TO GLAZE WITH AND WITHOUT COLOR ON THE VEGETABLE, A L'ANGLAISE (BLANCH/SHOCK/REHEAT FOR SERVICE) AND POMMES RISSOLER (COOKING POTATOES BY QUICK BOIL/SIMMER-SAUTE-OVEN ROAST).  WE EVEN LEARNED HOW TO "TURN" AN ARTICHOKE AND COOK "DANS UN BLANC", WHICH USES A FLOUR, LEMON, WATER, OIL AND SALT SOLUTION TO PRESERVE IT'S COLOR BEFORE IT OXIDIZES.

The artichoke heart in the center serves as the "bowl" for the peas 

It was great to start really cooking, even though there was no "protein".  We changed station partners which is to encourage us to not get comfortable by working with the same person.  This translates a lot to the firehouse.  If you work with the same crew all the time, you start to get complacent.  Can't wait to start next week!!!! Stay tuned!

THROWDOWN THURSDAY - BAKED LEMON PEPPER STUFFED SOLE

THE BIGGEST FIREFIGHTER THROWDOWN TO DATE IS JUST AROUND THE BEND! AND WHAT BETTER WAY TO GET READY THAN TO THROW DOWN A SUPER EASY, HEALTHY FISH RECIPE!

THIS RECIPE COMES FROM ROBERT LUFT AND THE SQUAD 13/A PLATOON OF THE CHERRY HILL FD IN NEW JERSEY....

BAKED LEMON PEPPER STUFFED FLOUNDER ROLLS

INGREDIENTS:

1.5 LBS. FLOUNDER FILETS, or 8 decent sized flounder filets

2 LBS. CRAB MEAT

1 RED BELL PEPPER, seeded and diced

4 LEMONS

FRESH DILL, chopped

SMALL JAR OF CAPERS

SALT/PEPPER

1/2 STICK OF BUTTER

OLD BAY SEASONING

Toothpicks (1 per roll)

PROCEDURE:

Preheat oven to 350 degrees Fahrenheit.

Combine the red pepper and crabmeat in a large mixing bowl.  Squeeze 2 lemons through strainer over bowl with crabmeat/red pepper mixture.  Add Old Bay seasoning, salt, and black pepper to taste.  Mix with hands until thoroughly even.

Line baking pan with foil and lightly coat with cooking spray or butter.  Take about a handful of crabmeat mixture and pack into a ball.  Wrap flounder filet around it and secure ends with a toothpick.  Place toothpick side down on baking pan.  Do this for the other filets.

Melt half stick of butter in pot.  Once melted, drizzle lightly over each roll.  Next, squeeze juice from remaining two lemons through strainer over the rolls.  Apply a few dashes of Old Bay and pepper to the top of each roll.  Apply dill and capers to top of each roll.  Place in oven for no more than 10 minutes or until a slight golden color develops on top of the rolls.  Remove from oven and enjoy!

Serve with a wild rice and some asparagus baked with a light olive oil, salt, and pepper coating.

KNIFE CUTS KNIFE CUTS KNIFE CUTS

FOR THE NEXT 14 MONTHS I AM TAKING YOU ON A JOURNEY....A JOURNEY WHICH PROMISES TO HAVE IT'S UPS AND DOWNS....LIKE A KNIFE THROUGH A CARROT, MORE LIKE LOTS OF CARROTS.

WEEK 1

I had the same feelings as my first day of school when I was a kid, only this time I had a chef's uniform in my backpack and a train to catch.  But those same anxious feelings were still there, the butterflies and all.  And then we stepped into the classroom....but this classroom is a kitchen.  All those butterflies flew out the door and we were on our way.

Taillage (TAH-YAJ) is the practice of cutting vegetables into uniform shapes and sizes.  This is done for two reasons: To ensure even an even cooking rate and for visual appeal.  This is all about repetition, the more you perform these cuts the better you will get.  

Here are some examples of my "homework"...

The carrots are tough, it's like they have a mind of their own.  They bend....right at the moment you want to get that straight cut.

Notice the size reference...we are talking mm and cm here!

To some it may seem boring or mundane, I admittedly thought so in the very beginning.  But then I realized they were not doing this to punish us.  The chef instructors are laying the foundation for success in the form of carrot and turnip "bricks".  It is not easy and I am far from perfect with the cuts, but I know the more we practice the better we will get!

We also learned two techniques:

 A L'ANGLAISE, which involves cooking the vegetables ahead of time for reheating at time of service. 

A L'ETUVEE, which is to cook the vegetables to order.

Stay tuned for next week!

THROWDOWN THURSDAY - FIREHOUS3 SALAD WITH BLACKENED SALMON

THE FIREFIGHTER THROWDOWN AT FDIC IS ALMOST HERE!  SO LET'S THROW DOWN A HEALTHY RECIPE PERFECT FOR ATHLETES, FIREFIGHTERS AND ANYONE ELSE LOOKING FOR A DELICIOUS AND NUTRITIOUS MEAL.  

MEAL PREP IS A TERM THAT SEEMS TO BE BUZZING AROUND LATELY.  MATTER OF FACT, MY WIFE AND I RECENTLY STARTED PREPPING MEALS FOR THE WEEK AND IT HAS BEEN GREAT.  BIG SAVINGS ON TIME AND MONEY, NOT TO MENTION THE HEALTH BENEFITS!  SO WHEN FRANK FERNANDEZ OF THE MIAMI-DADE F.D. SHARED THIS MEAL HE PREPPED I KNEW I WANTED TO SHARE IT.

Frank started making "mason jar salads" at home to bring to work, and then making a fresh protein while at the station. Great idea!

FIREHOUS3 SALAD WITH BLACKENED SALMON

SALAD:
SPRING MIX AND SPINACH
BABY BELLA MUSHROOMS, sliced
GRAPE TOMATOES
RADISHES, sliced
ALFALFA SPROUTS
CARROTS, shredded
CILANTRO, chopped
LIGHT RASPBERRY VINAIGRETTE, or light vinaigrette of your choice
MASON JAR CAN HOLD TWO SALADS IF PACKED TIGHTLY

GRAINS:
QUINOA COOKED ACCORDING TO PACKAGE

PROTEIN:
SALMON FILET, 8-10 oz. seasoned with blackening seasoning

PROCEDURE:
Get cast iron pan super hot. When ready throw a tablespoon of butter in pan, melt it and throw in your salmon. Sear both sides and lower, cook till your preferred firmness.

Easy meal to make hope you enjoy.
 

LOBSTER CRAB MAC N' CHEESE

I SAY IT ALL THE TIME....FIREHOUSE COOKING IS MORE THAN JUST A BIG POT OF CHILI OR STEAK AND POTATOES.  IT DOES NOT MEAN THE MEAL HAS TO BE EXTRAVAGANT AND OVER THE TOP, JUST A LITTLE CREATIVE.  A SIMPLE DISH LIKE MAC AND CHEESE IS A COMMON ITEM ON FIREHOUSE MENUS, BUT WHEN YOU ADD LOBSTER AND CRAB MEAT TO IT..BOOM! NOW YOU HAVE A DISH THAT WILL DEFINITELY GET SOME OOHS AND AHHS FROM THE CREW.  

LOBSTER CRAB MAC N' CHEESE

Rob Meyer - Monroe Tsp. FD, New Jersey

This recipe yielded 6 firefighter servings. (1 Firefighter Serving = 1 Hungry 200lb man + seconds)
INGREDIENTS:
7-10 oz of lobster meat (we used frozen pre-cooked lobster meat but fresh is obviously a preferable choice)
12-16 oz of lump crab meat
3-4 cloves garlic, minced
1 shallot, minced
1 small onion, minced
1/4 cup of chives, diced
Kosher Salt and pepper (to taste)
1 1/2lb box of pasta of choice (elbows, shells, etc)
8-10 oz of havarti cheese, shredded
16-oz of sharp cheddar, shredded
3 cups of whole milk
1/2 cup flour
8 Tablespoons of butter
Panko bread crumbs *Optional*

PROCEDURE:

Sautee onions and shallots in frying pan with some butter. Add garlic 1 minute prior to being done. Remove from heat. 

Boil water and cook pasta according to directions. For Mac and Cheese you would be better served removing the pasta either slightly al dente or as soon as it is done. 

Melt butter in saucepan. When melted, whisk flour into butter until it becomes thickened and the butter is absorbed by the flour. Lower heat and slowly add the milk, whisking while adding. After a few minutes and the milk has begun to warm up, begin adding the cheese in parts and stir occaisionally. You may add the onions, shallots, and garlic to the cheese sauce at this point a well as salt and pepper to taste. You can use the entirety of the cheese or save some to sprinkle on top of the dish at the end. 

Once your cheese has began to melt in the pan, add the lobster and crab meat into the cheese sauce and let it heat through, stirring frequently. You may add more milk as necessary if the cheese sauce starts to thicken too much. A short stint in the oven will dry out your dish too much with thick cheese sauce.  A more loosely to liquidy consistency serves best. Stir the chives into the cheese sauce towards the end. For the sake of using the same dishes, we used the pot we cooked the pasta in to mix all of the ingredients together, then placed it into a 9x13 pyrex, and a smaller 8x8 pyrex dish. Top with remaining cheese, and into a preheated oven at 350 degrees for 15-20 mins or until the cheese is melted. 

*Optional bread crumbs*
Take 2 tbsp of butter and melt in pan. Add about a third to a half cup of Panko bread crumbs and mix together. Sprinkle on top of your dish to add a little bit of texture. 

Seafood dishes are hard to keep cheap, but we were able to throw this together for $10. We didn't add any sides and the men were very happy with the outcome. Perhaps something like broccolli or cauliflower would work best as a side for this meal. Hope you enjoy. 
 

THROWDOWN THURSDAY - CAESAR DRESSING

THE 2016 FIREFIGHTER THROWDOWN IS ALMOST HERE ! AND THIS YEAR PROMISES TO BE THE BEST ONE YET BECAUSE IT IS AT THE BIGGEST SHOW IN THE FIRE SERVICE....FDIC!

HERE IS A GREAT RECIPE FOR HOMEMADE CAESAR DRESSING FROM BRYAN OF THE JERSEY CITY FIRE DEPARTMENT IN NEW JERSEY.  DRESSINGS BOUGHT FROM THE STORE USUALLY CONTAIN INGREDIENTS WE CAN'T EVEN PRONOUNCE.  BY MAKING THEM AT HOME, WE CAN CONTROL EXACTLY WHAT WE ARE EATING.  A FEW MINUTES OF PREP AND YOU HAVE A DELICIOUS ALTERNATIVE TO THE CRAP FOUND ON THE SHELF IN THE SUPERMARKET!

Caesar Dressing

INGREDIENTS:
6 ANCHOVY FILETS
5 CLOVES OF GARLIC
1/4 C OLIVE OIL
1/2 C VEGETABLE OIL
1/4 C PARMESAN CHEESE
1 TBSP. BALSAMIC VINEGAR
2 TBSP. MAYONNAISE
1/4 TBSP. SOY SAUCE
1/4 TBSP. WORCESTERSHIRE SAUCE
1 TBSP. DIJON MUSTARD
2 TBSP. LEMON JUICE
 

PROCEDURE:
Place all ingredients except the mayonnaise and oils in a food processor or blender.  
B

lend to combine.  Add the mayonnaise, blend more to combine.  

While the ingredients are blending, in a steady stream add the olive oil and then the vegetable oil.  Taste
 

For more information about The Firefighter Throwdown, click here!