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 - 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!

BEYOND THE FORK AND HOSE - Issue #1

Mike Judge - FF/EMT
Santa Fe County Fire Department - New Mexico

Did you always like to cook, or was this something that came about after you became a firefighter? 

I’ve always liked to cook, in fact it was my first profession. Once I became I firefighter I found out how helpful my previous training in the culinary world was. 

Where did you learn to cook and what would you say your style is?

I went to the Art Institute of Seattle’s culinary program, but you really learn the craft by doing, testing, repeating. After working in various kitchens and for some great chefs, I get to do my own thing. My style has definitely evolved, going from Pacific Northwest fine dining seafood to the high desert of New Mexico. I did a stint running the Santa Fe Farmers Market (one of the top 10 in the nation) and that really connected me to the source of the food. I’d say now my style is New American, really looking for what’s good and in season and letting the ingredients show. 

Are there any chefs, celebrity or personal, that inspire you in the kitchen?

Absolutely, my old chef in Seattle was phenomenal. So focused on taste, when you were hired he issued you a ruler that would clip to your coat to measure your knife cuts, he was careful about how small things can change the taste of the dish. He instilled that determination to keep challenging yourself, refine it, make it better. My brother-in-law is a great chef as well, on off days when he and I get to hang out we both stay busy in the kitchen. I’ll work on a new bbq sauce and he’ll be making pickles and we start talking about tossing wings in blue cheese powder, or smoking brisket to put in a noodle dish. That’s the fun part about all this for me, connecting with others and finding news ideas and ways. That’s why I love Fork & Hose, great to get ideas and inspiration from others.

Do you share cooking duties with the rest of your crew, or are you the “designated” chef?

Dinner is our main meal and almost all of the time I’m the designated cook. Occasionally if we have someone who is trusted enough, I’ll take the night off. Some guys are always willing to pitch in and help out, some are just designated eaters and that’s a very good thing. 

What would you say the average meal cost and are you required to stay within a certain budget?

We budget $5 per person for dinner. We’re not locked down on that, and especially for birthdays and holidays we go the extra mile to make it special. We usually have leftovers from dinner to carry over for lunch the next day since we work 48/96. I feel very fortunate that my crew appreciates quality, we’re not breaking the bank, but we’re also not buying the cheapest thing possible just to get by. 

How do you go about planning a meal, or is it “on the fly” at the market?

Oh man, on the fly is like my worst fear! I can’t do that, it makes me a little anxious just to think about that. I keep a list on my computer of ideas, then I’ll always check the weekly sale flyers for the stores. If anyone has ideas or requests we’ll try and do that too. I try to change it up, keep new ideas coming in, repeat old favorites when it works. 

Do you like to follow recipes or add your own twist?

I like to find a good recipe as a base. It is like a starting point, then I start adding my own ideas later.

If you had to cook one dish at the firehouse, what would it be?

The last meal…..I’d have make the famous “meat sauce” a.k.a. buffalo bolognese, which is a crew favorite. 

Any cooking “bloopers” or “mishaps” while cooking at the firehouse?

Oddly enough I don’t make breakfast a lot, Being Irish I know my way around a potato, and bacon and sausage are pretty straight forward, so I stay in that realm of a savory breakfast. I decided to step away from the usual one day and make strawberry buttermilk pancakes and it did not go well. Sticky, gluey, just an absolute mess. Unflippable, inedible. They were not salvageable, in any way shape or form, it was frustrating that morning. 

And lastly….whats the number one rule for your firehouse kitchen?

There’s hot food now!!

Seriously, come and get it. Our med unit goes first and then everyone else, don’t delay.

LEMON RICOTTA “DONUTS”

Here’s lemon ricotta “donuts” - some might call them fritters, I say call them what you want. This is great for a special morning treat, and pretty easy to execute. The batter will keep in the fridge, so you can make it on the sly the night before then surprise everyone.

Batter
 Dry:
2½ cups flour 
½ cup sugar
1 heaping tablespoon baking powder

 Wet:
6 eggs 
1 pound ricotta 
1 teaspoon lemon or vanilla extract 
1 tbsp lemon zest 
Juice from one lemon
Oil, for frying
 
Get two bowls out, in one bowl, mix together dry ingredients. In another bowl, mix wet ingredients well to incorporate. Add wet ingredients to dry, and stir to combine. Don't over mix it, goal here is to incorporate everything together, but it up! Batter will keep for 24 hours (maybe more, haven't tried) in fridge. 
Using a spoon, drop tablespoon sized amounts of batter into preheated oil in dutch oven or fryer.  Remember the key to frying is proper temperature and maintaining that proper temp.
Allow to fry until crisp and golden brown on outside. Inside should be moist and cake like. Remove and drain on paper towel. Apply glaze while warm.
 
Lemon Glaze
1 cup powdered sugar
½ cup lemon juice
Lemon zest (to taste)
Whisk all ingredients to combine, spoon over donuts. 

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

MEN'S HEALTH - "GUY GOURMET" FEATURE

MEN'S HEALTH HAS BEEN AROUND FOR A MINUTE, AS IN, ALMOST 30 YEARS.  I STILL REMEMBER SITTING IN MY PARENT'S UNINSULATED BARE BONES ATTIC "GYM" AS A TEENAGER, READING THE LATEST ISSUE WHILE WAITING FOR MY DAD TO FINISH HIS SET ON THE BENCH, JOCK JAMS BLASTING IN THE BACKGROUND ON REPEAT.  THE HEAT OF SUMMER AND COLD OF WINTER NEVER STOPPED US, IT BUILT CHARACTER I GUESS, AND THOSE MEN'S HEALTH MAGAZINES HELPED US GET THROUGH THOSE DAYS ONE WORKOUT AT A TIME.  FAST FORWARD 15 YEARS AND I NOW HAVE A RECIPE FEATURED ON THEIR FOOD BLOG, GUY GOURMET.  CAN YOU SAY CRAZY!

Men's Health has evolved over the years to not only focus on men's health but lifestyle topics such as fitness, fashion and nutrition.  Their food blog Guy Gourmet is full of great tips and recipes on everything from the "Best Way to Cook a Tuna Steak" to "The Absolute Best Beer to Drink this Spring".  And now you can find the recipe for my firehouse-famous Fork and Hose Co. Fries!

“One night at the Harrison Fire Department in New York, career firefighter A.J. Fusco needed to whip up a quick side for dinner, and he wanted it to be healthier than the usual French fry. So he switched in some sweet potatoes, added a dash of chili powder, coated everything in maple syrup, and—voila—a firehouse favorite was born. ”

— Men's Health, Guy Gourmet

Find the article and recipe HERE !

CHIEF MILLER'S BAKED PASTA....A FORK AND HOSE CO. "RIT" VERSION

                                       Chief Miller's Baked Pasta

I HAD THE PLEASURE OF MEETING CHIEF MILLER AT THE RECENT FDIC CONVENTION IN INDIANAPOLIS.  CHIEF MILLER IS THE "KING" OF FIRE RELATED CONTENT ON INSTAGRAM SO I JUST KNEW WE HAD TO WORK TOGETHER.  HE TOLD ME HIS FAVORITE FIREHOUSE DISH AND WE AGREED I WOULD COME UP WITH A WAY TO MAKE IT A LITTLE HEALTHIER WHILE KEEPING THE SAME GREAT FLAVORS, SOMETHING WE LOVE TO DO HERE AT F&H CO.

"RIT" stands for "Rapid Intervention Team", whose role on the fire-ground is to search for firefighters in distress.  So we took Chief Miller's dish and had a "Recipe Intervention Team" deployed.  Im in the stages of trademarking that term so don't even think about it!

                                                                                                  Fork and Hose Co. "RIT" Version

Serves 4 
INGREDIENTS:
 

1 VIDALIA ONION, skewered and sliced
1 ZUCCHINI, halved lengthwise
1 SMALL BUTTERNUT SQUASH, peeled and cut into 1/2" thick slices
1 BELL PEPPER, cored and cut into quarters
SMALL PACKAGE OF CHERRY TOMATOES, halved
3 TURKEY SAUSAGE LINKS
1 LB. WHOLE WHEAT PENNE, or shape of your choice
16 OZ. CAN CRUSHED TOMATO
3 GARLIC CLOVES, PEELED
OLIVE OIL
BAG OF LOW FAT SHREDDED MOZZARELLA
PARSLEY FOR GARNISH
 

PROCEDURE:
 

The use of butternut squash helps reduce the amount of pasta needed in the traditional dish.  We are also able to save calories by using turkey sausage.

Set a grill on medium heat.  Toss the all the vegetables except the garlic in a large bowl with olive oil, salt, pepper, paprika and chili powder.  Place veggies and sausage on the grill and remove to a bowl as they cook.  They will cook at different rates so be careful not to overcook the veggies.  

While everything is grilling, bring a pot of salted water to a boil.  When the vegetables and sausage are done, chop everything and set aside.  

Add some olive oil and the garlic to a small sauce pan over medium-low heat.  When the garlic is browned add your tomato sauce and simmer for 5 minutes.  Add your tomato sauce to the same bowl and gently stir to combine.  Add the pasta to the water and cook until al dente.  Add a few tablespoons of pasta water to the bowl of veggies.  Drain the pasta and add to the bowl as well as 1/2 the cheese, stir to combine.

 Add the pasta/veggie/sausage mixture to a 8"x13" baking dish and top with remaining cheese.  Place under the broiler to brown cheese, garnish with parsley and serve.

THROWDOWN THURSDAY - GRANOLA BAR

TIME TO THROW DOWN ANOTHER GREAT RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS WEEK WE FOCUS ON HEALTHIER SNACKING, SO PUT DOWN THE POTATO CHIPS AND GRAB YOURSELF A HOMEMADE GRANOLA BAR.  SO MANY OF THE GRANOLA BARS YOU FIND IN STORES ARE LOADED WITH CRAP, STUFF YOU CAN'T PRONOUNCE OR JUST A STUPID AMOUNT OF SUGAR.  THIS RECIPE FROM THROWDOWN COMPETITOR BRIT HOLMBERG OF THE BRAMPTON FIRE DEPT. IN CANADA WILL SATISFY YOUR CRAVING FOR SOMETHING A CRUNCHY WITH A HINT OF SWEETNESS!

BRIT'S HOMEMADE GRANOLA BAR

Just a side note...Brit didn't measure these ingredients so your results may vary....which is cool because I hate measuring! SHHH Don't tell anyone

INGREDIENTS:
1 CUP DRY OATS
1/2 CUP OF NUTS (your choice)
1/4 CUP CAROB CHIPS
1 TSP. SEA SALT
1 TSP. CHIA SEED
1 TSP. CINNAMON
1/2 CUP COCONUT OIL, MELTED
1/4 CUP HONEY, MELTED

PROCEDURE:
Mix all ingredients together
Spread out on a baking sheet
Place in freezer to harden
Cut into bars 
Devour

MOTHER'S DAY TATER-TOT BREAKFAST CASSEROLE

WE DECIDED TO TREAT THE MOMS IN OUR LIVES TO A NICE BRUNCH AT THE FIREHOUSE.  WORKING AT THE FIREHOUSE HAS NOT STOPPED US FROM CELEBRATING HOLIDAYS, ONE OF MY MOST MEMORABLE MEALS COOKED AT THE FIREHOUSE WAS THANKSGIVING WHEN I MADE A BOURBON ORANGE GLAZED HAM.  FOR THIS BRUNCH I KEPT IT SOMEWHAT SIMPLE SO THAT SOME THINGS COULD BE PREPPED AT HOME SO WE WEREN'T RISKING NOT HAVING ANYTHING IF THE BELLS WENT OFF.....AND SURE ENOUGH THEY DID JUST AS THE CASSEROLE WAS FINISHED COOKING.  BUT THE GREAT THING ABOUT THIS DISH IS IT CAN'T "OVERCOOK", THUS MAKING IT THE PERFECT FIREHOUSE BREAKFAST, BRUNCH OR EVEN DINNER MEAL.  I TOOK A RECIPE AND TWEAKED IT, BECAUSE THATS WHAT I DO....JUST ASK MY WIFE!

TATER-TOT BREAKFAST CASSEROLE

INGREDIENTS:

Served 11, but with other food available

1 LB. LOOSE BREAKFAST SAUSAGE*  If loose is not available, remove from casing
8 OZ. PACKAGE OF BACON
1/2 YELLOW ONION, CHOPPED
2 TBS. REAL MAPLE SYRUP
LARGE PACKAGE FROZEN TOTS
1 CUP SHREDDED CHEDDAR
1 CUP MILK
3 EGGS
A FEW DASHES OF HOT SAUCE, BLACK PEPPER, ONION AND GARLIC POWDER
SMALL HANDFUL PARSLEY, CHOPPED

PROCEDURE:

Preheat oven to 350*

Cook bacon, drain, chop and set aside.  Remove most of the bacon grease, reserve for later uses.  Brown sausage, drain and set aside.  Saute onion in the same pan.  When the onions are soft add maple syrup and cook on low for 5 minutes.  While the onion cooks, in a large bowl mix the eggs and milk with hot sauce and spices.
In an 8x13 deep baking dish, pour in the sausage, onion/maple mixture and 3/4 of the bacon.  Top with half of the cheese.  Pour in the egg/milk mixture.  Top with the tater tots and place in oven uncovered for 25-30 minutes (you can also cover at this point and put in fridge for up to a day if needed) Top with the rest of the cheese and broil till the top is nice and brown.  Top with the rest of the bacon and chopped parsley.  Serve
 

 

THROWDOWN THURSDAY - PORTOBELLO CHICKEN

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS DISH COMES FROM LONG TIME SUPPORTER OF F&H CO. , ROB MEYER OF MONROE TOWNSHIP IAFF LOCAL 3170, A.K.A RMEYER923.  IT IS A RECIPE THAT CAN EASILY BE MODIFIED TO YOUR LIKING, THAT'S WHAT I LOVE ABOUT COOKING.  PUT YOUR PERSONALIZED TOUCH ON EVERYTHING YOU DO!

PORTOBELLO SPINACH CHICKEN WITH WHITE WINE SAUCE

5-6 boneless chicken breast (either filleted for rolling or whole breast with a pocket sliced into them.

Stuffing:
Dice 3-4 cloves of garlic and chop 1 small shallot 
Sautee both in butter for 2-3 mins and add 12-16oz of portobello mushrooms add salt and pepper to taste. Sautee mushrooms until tender.

While cooking the mushrooms, add chopped fresh or thawed frozen spinach to a mixing bowl. 
Stir in 1/2 of a small container of ricotta cheese and a 1/3 cup of parmesan (or more depending on preference).
Stir in 1/2 tsp of nutmeg.

Take mushroom mix and stir into spinach mix (we saved 2/3rds of the mix to stir into rice).

Use mix to either roll into the chicken  breast or stuff into a sliced pocket of the chicken. Secure with toothpicks. We pan fried in butter and transferred  to oven at 400° for 20 mins. You can pan fry in butter thoroughly, bake, or a combination of the two. Pan fry will be the messiest, baking will take about 35-40 mins but will look bland.  Doing a pan fry gives it a nice look and finish  it up in the oven.

Sauce:
In the pan you cooked the chicken, melt 2tbsp of butter, 1/4 c of flour  to mix into after melted. Add 1 c of white wine and cook to reduce by 1/3rd, add 1 c of chicken broth and cook medium heat stirring intermittently. 
Stir in 2 tsp of basil and parsley, and salt and pepper to taste. Cook until rendered down to a thicker consistency.

As previously mentioned we used the mushroom mix to add to some long grain rice. Serve with vegetable of choice and sauce on the side.

Hope somebody enjoys it as much as we did. No leftovers ;)

BAKED SPAGHETTI

I love spaghetti enough to get a bowl of it tattooed on my arm!

SPAGHETTI IS ONE OF MY ALL TIME FAVORITE DISHES, LIKE LAST MEAL KIND OF FAVORITE.  THERE IS SOMETHING ABOUT THE HUMBLE NOODLE, TWIRLING IT ON MY FORK, THAT BRINGS ME BACK TO MY CHILDHOOD WHEN WE WOULD HAVE PASTA NIGHT EVERY THURSDAY AT MY GRANDMOTHERS.  I AM SO LUCKY TO HAVE TWO GRANDMOTHERS, A MOM AND A WIFE WHO ALL MAKE RIDICULOUSLY GOOD SAUCE OR "GRAVY" DEPENDING ON WHO'S MAKING IT.  BECAUSE OF THIS I AM SOMEWHAT OF A PURIST, PREFERRING MY SPAGHETTI WITH A SIMPLE MARINARA OR RAGU.  WITH THAT BEING SAID, I DO APPRECIATE THIS UNIQUE TWIST ON THIS DISH.....

BAKED SPAGHETTI

This recipe comes from Lieutenant Tory Williams of Pittsboro Fire and Rescue in North Carolina.  

• Box of wheat spaghetti noodles

• 1 lb ground beef or turkey

• 1 large can of Ragu green pepper and mushroom sauce

• ½ green bell pepper chopped

• ½ sweet onion chopped

• 1 package of pepperoni slices

• 1 pack of small pepperoni salad toppers (dime size)

• 1 small can sliced mushrooms

• ½ tsp garlic powder

• ½ tsp onion powder

• ⅛ tsp cayenne pepper

• Salt & pepper to taste

• ½ cup sharp cheddar cheese (shredded)

• ½ cup mozzarella cheese (shredded)

• Grated parmesan cheese  

Directions:

Boil noodles until soft.  Meanwhile brown meat with peppers, onions & mushrooms.  Drain excess liquid from meat and return to pan.  Add sauce, garlic powder, onion powder & cayenne pepper.  Let it simmer for about 15 minutes just to help mix flavors.

I then mix in the small pepperoni’s (however much you like) with the sauce.  Add noodles to a 9x13 baking dish.  I then cut my noodles in shorter pieces.  Mix sauce mixture in with noodles and stir well.  Add ¼ cup of cheddar and ¼ cup of mozzarella cheese to the noddle and sauce mixture.  Stir well again and flatten it out in the baking dish.  Sprinkle remaining cheddar and mozzarella cheese over dish.  Top with sliced pepperoni and bake in pre-heated oven for 30 minutes or until cheese is melted to your liking (golden brown).  Remove and let cool for 10 minutes before slicing in squares.  Salt & Pepper as needed.  Top with grated parmesan and OMG!!!!  Now I’m craving it!!

And as I am sure you know……It’s always better the next day after refrigerating all night..!!!!

Enjoy

FDIC INTERNATIONAL 2015...blizzards, donuts, fitness...oh my!

FOR THOSE WHO DO NOT KNOW, FDIC IS THE BIGGEST CONVENTION FOR THE FIRE SERVICE IN AMERICA.  FROM APPARATUS AND EQUIPMENT MANUFACTURERS TO T-SHIRT DESIGNERS, THEY ALL COME TOGETHER FOR 5 DAYS OF EDUCATION, COMPETITION AND CONVERSATION.  IT TAKES PLACE IN INDIANAPOLIS, INDIANA AT THE INDIANA CONVENTION CENTER AND LUCAS OIL STADIUM.  THIS YEAR, 555 FITNESS SET UP SHOP AND FORK AND HOSE CO. TAGGED ALONG FOR THE RIDE, AND WHAT A RIDE IT WAS....LITERALLY.

PIP, ALAN, ED FROM 555 FITNESS AND MYSELF PACKED IT INTO A PICKUP TRUCK, TRAILER IN TOW, FULL OF 555 FITNESS MERCH, A SQUAT RACK AND OTHER GOODIES.  WE TOOK OFF ON WHAT SHOULD HAVE BEEN A 10.5 HOUR DRIVE.  14 HOURS, A BLIZZARD AND A ZIP-TIED TRAILER HITCH LATER WE ARRIVE!  EWA AND LARRY FROM 555 FITNESS BOTH FLEW IN ON EXTREMELY SHORT FLIGHTS,  HOW UNFORTUNATE RIGHT?

Our first stop...somewhere in New Jersey or Pennsylvania.  The location doesn't matter, what matters is the ridiculous chicken fried steak I devoured.

THE EVENT ITSELF WAS PRETTY OVERWHELMING AT FIRST DUE TO THE SHEER SIZE OF IT.  I CAN SAY I HAVE NEVER SEEN SO MANY FIRE-RELATED "THINGS" IN ONE PLACE.  AFTER SETTLING IN AND GETTING THE BOOTH UP, WE WERE READY TO GO......RIGHT NEXT TO THE SCOTT'S FIREFIGHTER COMBAT CHALLENGE COURSE AND A BBQ TRUCK, WHAT MORE COULD YOU ASK FOR.  

The smoked sausage from Company 7 BBQ was fantastic, so juicy with just the right amount of smoke and snap on the casing.  The pulled pork was also great, notice how there is not a swimming pool of sauce on the sandwich?  That is so you can taste the pork and smoke flavor while accentuating it with one of their many sauces available.

AND WE HAVE A LITTLE SECRECT TO ADMIT.....THE CREW AT 555 FITNESS LIKE DONUTS.....SO MUCH SO WE HAD THEM FOR BREAKFAST AT THIS GREAT LITTLE SPOT!

Nothing says Beast Mode more than a Maple Bourbon Bacon donut with a "Yeast Beast" donut on a kitten plate.  You should have been there

WE HAD SO MUCH GREAT FEEDBACK FROM FANS, BOTH OLD AND NEW, OF 555 FITNESS AND FORK AND HOSE CO.  THIS WAS THE MOST REWARDING PART OF THE TRIP, TALKING TO FELLOW FIREFIGHTERS ABOUT COOKING IN THE FIREHOUSE AND FITNESS MADE ME REALIZE HOW MUCH WE TRULY HAVE IN COMMON.  WE EVEN GAVE OUT FREE FIRE AND FUEL APPAREL SHIRTS AT OUR BURPEE CHALLENGE!

Left to Right: Ewa (555 Fitness), Alan (555 Fitness), Ed (555 Fitness), Myself, Pip (555 Fitness), Jerry (Fire and Fuel Apparel), Larry (555 Fitness)

I WAS ALSO ABLE TO FINALLY MEET SOME GREAT PEOPLE....AND YES I AM SHORT AND SOME OF THEM ARE REALLY TALL.

Top left clockwise:  Brian Edwards (Combat Chellenge Competitor and long time F&H Co. and 555 Fitness supporter), Chief Miller of Instagram fame, Scott a.k.a Big_Socks (longtime F&H Co. supporter), The Brampton Fire Combat Challenge Team (1st Place I might add), John Carpenter (founder of The Firefighter Throwdown), Garrett a.k.a THE_OG_HUFFMAN (longtime F&H and 555 Fitness Co. supporter)

AND SO THE FEW SHORT DAYS I WAS ABLE TO BE A PART OF IT WERE NOTHING SHORT OF AMAZING.  I WILL HONESTLY NEVER FORGET IT AND LOOK FORWARD TO MAKING MORE MEMORIES LIKE IT.  THANKS TO EVERYONE WHO STOPPED BY TO SAY HI, LET ME CHEW THEIR EAR OFF ABOUT COOKING AND ANYONE WHO SUPPORTED THE 555 FITNESS CAUSE.  NOW SIT BACK AND ENJOY A LITTLE VIDEO RECAP OF DAY 1 FROM 555 FITNESS..... 

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.

TIPS TO THROWDOWN

THIS WEEKS TIP TO THROW DOWN WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN CAME TO ME WHILE ATTENDING FDIC INTERNATIONAL 2015 THIS PAST WEEK.  FOR THOSE WHO DO NOT KNOW, FDIC IS THE LARGEST CONVENTION FOR THE FIRE SERVICE IN THE COUNTRY.  NOT ONLY WAS I ABLE TO MEET THE FIREFIGHTER THROWDOWN FOUNDER JOHN CARPENTER, BUT I ALSO MET SO MANY OTHER FIREFIGHTERS STRUGGLING WITH HEALTHY EATING IN THE FIREHOUSE

LARRY AND PIP FROM 555 FITNESS WITH MYSELF AND JOHN, THE FOUNDER OF THE FIREFIGHTER THROWDOWN

My experience at FDIC was nothing short of amazing.  With it being my first time, I was unsure of how F&H Co. would be received by my fellow firefighters.  After "setting up shop" in the 555 Fitness booth, it became apparent that this would be a great few days.  Many of the people I met came to us already interested in fitness and health in the firehouse, so it made it much easier to make the transition in conversation from workouts to cookouts.  And through these conversations I realized there was an underlying issue......

It seemed to be a common thread among the many firefighters I met, they want to eat healthier at the firehouse but are usually met with some resistance from the rest of the crew.  These brothers and sisters on the front lines of firefighter health are doing their best, but I could tell need a little help.  So here are a few general tips to get your crew on the road to eating healthier in the firehouse:

• Do your grocery shopping before heading into work if possible.  This will help in shopping for better ingredients without the "influence" of those who may be keen on grabbing the bag of potato chips.
• Focus on meals that are not too far from what the crew usually cooks and eats.  If your typical meal consists of a meat, vegetable and potato or bread, stick with that at first.  But the key here is portion size, cook more greens and vegetables than potatoes.  By doing this you are essentially "forcing" them to eat less carbs and starches, without them realizing it because it is a familiar meal.
  
• Start off slow, focus on one meal a day at first.  If lunch is more like a cheat meal, make sure dinner is a little healthier.  This will lessen the chance of you being stripped of your cooking duties.
• And lastly....just cook.  I found the best approach is to make the meal and serve it.  Sure their will be some resistance at first with a fair share of "what the hell is this?", but stick with it.  The more delicious and healthy meals you make, the better your chances are in making a change.  You have to start somewhere, and that is in the firehouse kitchen with you!

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

THROWDOWN THURSDAY - SPICY DARK CHOCOLATE COVERED BACON

TIME TO THROW DOWN A SPECIAL EDITION OF THROWDOWN THURSDAY WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !

WE ARE LIVE FROM FDIC INTERNATIONAL AT THE INDIANA CONVENTION CENTER, WHERE THE BEST THE FIRE SERVICE HAS TO OFFER COME TOGETHER....AND THAT IS WHY F&H CO. ,  555 FITNESS AND THE FOLKS AT THE FIREFIGHTER THROWDOWN ARE ALL TOGETHER UNDER ONE ROOF !

I made this recipe for a filming of Firehouse Kitchen with Pip and Ewa of 555 Fitness.  We sprinkled it over some grilled mango and fat-free vanilla frozen yogurt and it was love at first bite.  When I decided to take the road trip out here to FDIC with some of the 555 crew, it was deemed necessary to have some of these for the road.  And of course I couldn't leave out the rest of the crew that would not be accompanying us on the longest road trip of my life, so I needed to hide some for enjoying in Indiana.  Your still probably wondering what the hell it is I am talking about right?  Well here it is.........

SPICY DARK CHOCOLATE COVERED BACON 

INGREDIENTS:
24 OZ. THICK CUT BACON
1/2 LB. DARK CHOCOLATE
1 1/2 TSP. CHILE POWDER (Adjust according to spice preference)

PROCEDURE:
Preheat oven to 350*

Place bacon on a rack over a sheet pan in a single layer, bake for 20-30 minutes.  Do not overcook, the bacon should be pliable and not too crispy.  Remove and place the bacon on paper towels to drain and cool.

While the bacon is cooling, set up a double boiler.  This is done by place a small pot over medium heat with enough water to come up about a quarter to half of the way up.  Place a heat proof bowl over the pot that has water in it.  The bowl needs to be bigger than the opening of the pot and the bottom should not touch the water below it.  Place the dark chocolate in the bowl, it will melt quicker if they are in smaller pieces.  Stir until all the chocolate has melted.  Add the chile powder, adjusting the amount to your preference.  

Get a sheet pan ready with a silicone mat or parchment paper on it.  

Dip the bacon in the chocolate, making sure it is fully covered and place on the sheet pan.  When all the bacon is done, place the sheet pan in the fridge to cool.  When the chocolate has set, you are ready to chop and sprinkle over frozen yogurt, fruit, cookies or just eat them by themselves!
 

This is a ridiculously delicious treat that is great as a topping or on it's own as a snack.  Because it is so decadent, one piece goes a long way.  It starts off sweet and slightly bitter from the dark chocolate, followed by an explosion of salt and smoke from the bacon and then the heat creeps up to remind you that it is here for the party.  Dark chocolate with a cocoa content of 70-85% is packed with minerals and actually has a fairly high fiber content, not to mention a ridiculous amount of antioxidants.  To reduce the calories you can easily substitute the bacon with turkey bacon, but nothing compares to a thick-cut pork bacon for this.  I also tried something even "The King" would be proud of...

The same bacon topped with a peanut butter-banana sauce.  To make the sauce I just whisked together some mashed banana, peanut butter and a splash of almond milk.  

TIPS TO THROWDOWN

TIME FOR ANOTHER TIP WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK WE TALK DESSERT.  YUP, THE MEAL THAT MAKES THOSE COUNTING CALORIES CRINGE AND TREMBLE WITH FEAR.  BUT FEAR NOT! F&H CO. IS GOING TO SHOW YOU SOME TIPS ON SATISFYING THE CREWS SWEET TOOTH WHILE KEEPING IT HEALTHY....SORT OF.

Dessert in a firehouse can be nutritional disaster.  It's hard enough getting everyone to eat healthier at breakfast, lunch and dinner but dessert creates a myriad of issues.  One of the biggest being ingredients.  I mean lets face it, you can't head straight to the greenest section of the fresh produce aisle and whip up a tasty dessert for the brothers and sisters.  But that does not mean we can't be more conscious of what goes in the dish and make better decisions.  Here are some tips for making a healthier and delicious treat for the crew....

SUBSTITUTIONS:

Most baking recipes call for tons of butter and shortening, and let's face it, they taste delicious.  But believe it or not, the following substitutions add great flavor and reduce calories.  You may not even notice the stick of butter that is missing.

Cakes and Muffins:  For super moist cakes and muffins replace half of the butter with applesauce, believe me on this one.  Mashed bananas are also a great alternative, just keep in mind there will be a noticeable banana flavor.

Brownies: Substitute the called for fat with canned pumpkin or sweet potato puree.  Another option is to replace half of the fat with equal parts of dates or prunes puree (place dates/prunes in a blender with water, puree until smooth)

Sugar is found in most if not all dessert recipes.  Sweetness in dessert is pretty much essential but there are other options to using sugar.  These all natural sweeteners have many benefits not found in sugar or those "artificial sweeteners, which in my opinion should be wiped from the face of the earth.  

Raw Honey: While being high in antioxidants, it also boosts your immune system and is a natural anti-bacterial.  Oh and it balances blood sugar levels to boot!

Maple Syrup: Probably my favorite of the bunch, REAL maple syrup packs so much depth of flavor and manganese which helps in energy production.  Please, please, please do not use the stuff in the bottle shaped like the old woman.  It is in one word, garbage.  It is worth spending a few extra bucks on the real stuff, in the end you will use less syrup to achieve the flavor you are looking for so it ends up balancing out.

Stay tuned for Throwdown Thursday when I will have a recipe for a topping perfect over frozen yogurt and fruit.  Here is a hint......it is smoky, salty, sweet and spicy!

KELLY'S CHICKEN PICCATA

YOU MAY HAVE READ OUR BLOG POST ABOUT HOW WE MET A FIREFIGHTER HUSBAND AND WIFE TEAM FROM FLORIDA WHO JUST GOT MARRIED AND TOOK A TRIP UP HERE TO NEW YORK...WELL THIS IS THE DISH KELLY TREATED HER CREW TO WHEN SHE RETURNED TO WORK.  LET THE DROOLING COMMENCE.....

I LOVE THE USE OF CAPERS, LEMON AND WHITE WINE TOGETHER.  THIS IS A GRET DISH FOR THE SPRING TIME.  THE FRESH AND VIBRANT FLAVORS AND COLORS ARE A PERFECT DISH FOR THE FIREHOUSE. AND IN THE INFAMOUS WORDS OF BEAVIS FROM "BEAVIS AND BUTTHEAD".......CHICKEN PICCATA!

Chicken Piccata

8 chicken breast (sliced in half) to make 16 small cutlets
4 lemons
1 jar capers
3 cups of all purpose flour
2 cups italian breadcrumbs
4 eggs
1/2 yellow onion
2 tbsp Chopped garlic
1 cup dry white cooking wine
3 cups low sodium chicken broth
2 tbsp butter
1 bunch italian parsley
Salt
Pepper
Olive oil for searing
2 boxes of whole wheat thin spaghetti

1. Cut all the chicken breasts in half. You can pound them thinner if you want to.
2. Preheat oven to 350 degrees
3. Fill a large pot with water and a big pinch of salt and start to boil water for pasta
4. Lay out an assembly line of 2-3 cups flour(add a sprinkle of salt and pepper),then egg wash, then breadcrumbs (in that order all in different dishes large enough to dip chicken in)
5. Dip each side of chicken in flour, then egg wash, then breadcrumbs and place to the side (for the no bread pieces I just dipped in flour and placed aside).
6. Once all are coated, heat olive oil in pan on medium heat. Enough to coat the whole pan. About 1/4 cup.
7. Brown each piece of chicken in oil. About 2-3 minutes a side.
8. Place chicken on large baking sheet.
9. Place chicken in oven for 8-12 minutes or when done, depending on thickness
10. Place pasta in boiling water and follow directions. (Usually cooks 8-10 min)
11. Add a small amount more oil and butter to pan you browned chicken in.
12. Add sliced onions and garlic until onions are translucent.
13. Coat with about 1/4-1/2 cup flour.
14. Pour in chicken stock and white wine and set to medium high so it boils and thickens. Squeeze juice of two of the lemons in. Make sure to stir it up.
15. Once thickened a little, add capers and stir.
16. Drain your pasta and check your chicken.
17. Once chicken is done, remove from oven. Ladle some of the piccata sauce onto chicken and place a slice of lemon on each piece of chicken. Then sprinkle with parsley.
18. Toss a small amount of olive oil in pasta so it doesn't stick to itself.
19. Serve excess piccata sauce on the side for the pasta.
20. Watch it disappear :)

A COMMON BOND......

IT HAS BEEN A LITTLE OVER A YEAR SINCE FORK AND HOSE CO. HAS REALLY TAKEN OFF.  IN THAT SHORT AMOUNT OF TIME, I HAVE MADE SO MANY NEW BROTHERS AND SISTERS THROUGH OUR COMMON PASSION FOR THE "FIREHOUSE CULINARY ARTS".  THE FORK AND HOSE CO. FAMILY EXTENDS BEYOND THE SHORES OF THIS GREAT COUNTRY, EVEN AS FAR AS AUSTRALIA.  RECENTLY I HAD A CHANCE TO MEET A COUPLE OF LONG TIME SUPPORTERS OF FORK AND HOSE CO., KELLY AND RANDY, WHO ARE BOTH FIREFIGHTERS IN ST. PETE, FL FIRE AND RESCUE AND JUST GOT MARRIED!  

One part of Kelly and Randy's honeymoon was a stop here in New York.  They stayed in Manhattan near Times Square. My wife and I drove down to meet them and after a comical address "issue" that included having them walk a coupe extra blocks in this bitter New York cold weather, we finally met.  The plan for the day...food and a firehouse visit of course!  For eats we decided on grabbing brunch at a great place, Cookshop on 10th Avenue.  I also contacted another F&H Co. brother who works in midtown at Engine 54 who was able to set up a little tour for us.  Even though we had to cut our day short, we had a great time talking firehouse, food and fitness.  

THE FOOD AT THE COOKSHOP WAS GREAT.  AND OF COURSE WE HAD TO SHARE BECAUSE THE DISHES WERE ALL SO GOOD.

A HUGE THANKS TO ERIC FROM "THE PRIDE OF MIDTOWN" FOR GETTING US A TOUR OF THIS GREAT FIREHOUSE THAT COVERS BROADWAY.  FIREFIGHTER CLARK DID A GREAT JOB GOING OVER 4 TRUCK'S EQUIPMENT, AND IM NOT SURE WHY BUT THE CHIEF WANTED AN "AUDIT" OF THE CHEESESTEAK LUNCH THE MEMBERS HAD....TOUGH BEING A FIREHOUSE CHEF.

RANDY, KELLY AND I IN FRONT OF "THE PRIDE OF MIDTOWN" SPARE RIG

AND I SHOULD PROBABLY MENTION, IF YOU HEAD OVER TO OUR RECIPES PAGE YOU CAN FIND ONE OF KELLY'S GREAT RECIPES FOR CHICKEN PICCATA !

THE ITALIAN STALLION

THIS RECIPE IS A NEW TAKE ON THE STEAK ROLL-UP I MADE ON THE FIREHOUSE KITCHEN TV SHOW.  THIS VERSION, "THE ITALIAN STALLION", IS FOR OUR FRIENDS AT FIREFIGHTERS_DAILY ON INSTAGRAM WHO FEATURE SOME OF THE BEST FIREFIGHTER CONTENT ON THE INTERNET.

I HAD TO REARRANGE THE PICTURES IN REVERSE TO MIMIC THE ITALIAN FLAG.  SO FIRST YOU LAYER ON THE SUN-DRIED TOMATO PESTO, THEN THE MOZZARELLA AND FINALLY THE SPINACH.  

Sun-dried Tomato Pesto
1/2c sun dried tomatoes, chopped
1 clove of garlic, rough chopped
Handful of almonds
Olive oil
Salt and Pepper

Place all the ingredients except for the olive oil in a food processor.  Pulse to get a rough chop. Start drizzling olive oil in the food processor with it running on low-medium.  Keep slowly pouring in the oil until a thick past forms.

I USED LONDON BROIL BECAUSE IT WAS HALF THE PRICE OF FLANK STEAK, WHICH IS MY PREFERRED CUT FOR STEAK ROLL-UPS

INGREDIENTS FOR THE STEAK:

2-3 lb. LONDON BROIL, Butterflied 
ITALIAN DRESSING
SMALL BAG OF SPINACH
1c SHREDDED MOZZARELLA
SUN-DRIED TOMATO PESTO

Place the steak in a large bowl or deep dish.  Pour enough dressing over to cover, marinate for as long as you can, overnight is best.

Preheat oven to 350*

Open the steak so it is laying flat.  Spread an even layer of the pesto across the steak.  Top with shredded cheese and then spinach.  Roll up the steak going with the grain, tie with butcher's twine. 

Sear the steak on all sides in a cast iron pan or oven-proof pan with some olive oil.  When the steak is browned all around, place the pan in the oven for 20-25 minutes or until the steak reads 135* internally.

Remove from oven and let rest for a few minutes.  Remove twine and slice against the grain, serve with remaining pesto that was not used on the steak.

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

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.