555 EATS - COFFEE CHIPOTLE PORK LOIN

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

@GUNSBEERBACON WORKS OUT OF 115 TRUCK IN QUEENS, NY AND IS "POWERED BY BACON".  SO YES, THERE WILL BE PORK.  NOT THE BROWN SUGAR BACON HE IS KNOWN TO WEAVE AND WRAP AROUND CHIPOTLE TURKEY MEATLOAF, BUT A PORK LOIN WET RUBBED AND ROASTED OH SO PERFECTLY IN THE OVEN....

"THIS OLD HOUSE" PORK LOIN

INGREDIENTS:
 

2 lb. BONELESS CENTER CUT PORK LOIN, trimmed
1 CUP WHITE VINEGAR
3 TBS. COFFEE GRINDS
1/2 OF A 7oz. CAN OF CHIPOTLE PEPPERS, chopped in food processor
4 TBS. BROWN SUGAR
4 TBS. HONEY

*This marinade will make enough for up to 3 pork loins so adjust accordingly
 

PROCEDURE:
 

Rub down the pork loin with the wet rub and let sit overnight if possible.  

Preheat oven to 375* and set a cast iron pan over medium-high heat.  Sear the pork loin on all sides until golden brown.  Place the pan in the oven and cook until the internal temperature reaches 135-140*.  Remove and let rest for a few minutes.  Slice and serve and serve with whatever the hell you want.
 

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND @555FITNESS AND HASHTAG US #FORKANDHOSECO , #555EATS.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A 555 EATS FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

555 EATS - CHICKEN SAUSAGE AND KALE SAUTE

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

THIS WEEK'S #555EATS IS A RECIPE THAT MANY WOULD CONSIDER A WINTER DISH, BUT IT IS ALSO GREAT FOR THIS TIME OF YEAR BECAUSE KALE IS IN SEASON.  AND WHAT DOES THAT MEAN? BETTER TASTE AND USUALLY CHEAPER, WHICH IS ALWAYS A GOOD THING.  AND WITH ALL THE FARMERS MARKETS GOING ON, YOU COULD PROBABLY FIND SOME OTHER GREENS AND VEGETABLES THAT WOULD GO WELL.  BE CREATIVE!

CHICKEN SAUSAGE AND KALE SAUTE

DOMINICK BRIGANTE , CLEARWATER FIRE AND RESCUE, FL

Instagram: USAR505

INGREDIENTS:

1 LB. CHICKEN SAUSAGE
1 BUNCH OF KALE, stems removed, chopped and steamed
1 15oz. CAN OF CANNELLINI BEANS
1 GARLIC CLOVE,chopped
WHITE WINE
CHILI FLAKES
WHITE PEPPER
SALT AND PEPPER TO TASTE


PROCEDURE:

Saute chicken sausage in a pan

When sausage is caramelized, add chopped garlic and brown

Add pre-steamed kale and cannellini beans

Add some white wine, chili flakes and white pepper

Salt and pepper to taste

Add a pat of butter (ONLY if you have completed your 555 Fitness WOD )

Serve with crusty bread
 

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND @555FITNESS AND HASHTAG US #FORKANDHOSECO , #555EATS.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A 555 EATS FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - ROASTED PEPPERS AND TOMATOES

TIME TO THROW DOWN A HEALTHY AND DELICIOUS RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK'S DISH COMES STRAIGHT OUT OF THE F&H CO. KITCHEN.  THIS TIME OF YEAR IS ONE OF MY FAVORITES FOR COOKING, FARMERS MARKETS ARE IN FULL SWING AND GARDENS ARE STARTING TO SHOW THEIR BOUNTY.  THIS SUMMER RECIPE IS PERFECT FOR TAKING ADVANTAGE OF THESE FRESH INGREDIENTS AVAILABLE... 

ROASTED PEPPERS AND TOMATOES W/ GARLIC, ROSEMARY AND THYME

There is something about the roasting of vegetables and herbs that brings out flavors no other form of cooking does.  The natural sugars have a chance to caramelize, the oils from the herbs release their flavor and good things happen.  Oh and did I mention the garlic?  When garlic is roasted at low temperatures,  it's usual "strong" flavor transforms into a sweetness that even Dracula would love.

When all the ingredients are put in a mason jar with some olive oil, salt and vinegar, and left to marinate for a few hours you are left with a "sauce" absolutely perfect for tossing with pasta.  Which is exactly what I did with Explore Asian Chickpea Spaghetti.  I grabbed some fresh green and purple basil from the garden to add some freshness, black olives, arugula and toasted pine nuts for some texture.  A simple and light dish that screams summer.

ROASTED PEPPERS AND TOMATOES W/ GARLIC, ROSEMARY AND THYME

INGREDIENTS:

2 LARGE RED BELL PEPPERS
1 TOMATO, halved
1 SPRIG OF FRESH ROSEMARY
2 SPRIGS OF FRESH THYME
2 GARLIC CLOVES
OLIVE OIL
SALT AND PEPPER
RED WINE VINEGAR
 

PROCEDURE:
 

Preheat oven to 325*

Place all ingredients on a baking sheet with enough oil to coat everything.  Roast for 1 - 1 1/2 hours, flipping the peppers and tomatoes halfway through.  Take the tray out of the onion and place the peppers in a bowl, cover with plastic wrap to help them steam.  This will make it easier to peel the skin off.

While the peppers steam, cut the tomatoes up roughly and chop the garlic.  Place them in a mason jar (or bowl) with the rosemary, thyme and any oil leftover in the tray.  

Remove the peppers from the bowl, peel off the skin, take out the seeds and cut the peppers into strips.  Place in the jar with the rest of the ingredients.

Add a dash of salt and red wine vinegar, pour in enough olive oil to cover everything.  Stir and then let sit until ready to use.
 

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE.

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

555 EATS - AVOCADO CILANTRO YOGURT SAUCE WITH GRILLED PINEAPPLE AND SHRIMP

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

AS YOU ALL PROBABLY KNOW BY NOW, A HUGE WEAKNESS OF MINE IS PASTA, PARTICULARLY SPAGHETTI.  HELL, I EVEN HAVE A TATTOO OF IT JUST IN CASE I FORGET HOW MUCH I REALLY LOVE IT.  UNFORTUNATELY THIS IS NOT THE BEST THING TO BE EATING EVERYDAY SO I TEND TO USE IT AS A CHEAT MEAL.  BUT WHEN PIP FROM 555 FITNESS TOLD ME ABOUT THESE BEAN PASTA PRODUCTS FROM EXPLORE ASIAN, I SAW SOME LIGHT AT THE END OF THE PROVERBIAL NOODLE-SHAPED TUNNEL.  I MUST ADMIT HOWEVER, I WAS SKEPTICAL.  WHEN IT COMES TO PASTA, THERE IS ONE RULE FOR ME.....IT MUST BE AL DENTE, OR " TO THE TOOTH".  SO MY WORRY WITH THESE BEAN PASTAS WERE THEIR ABILITIES TO HOLD ON TO THAT TOOTHSOMENESS I DESIRE.  WELL, IN A DELICIOUS FASHION I WAS PROVEN WRONG.......

BLACK BEAN SPAGHETTI IN AN AVOCADO CILANTRO YOGURT SAUCE 

W/ GRILLED PINEAPPLE AND SHRIMP 

ONE THING I LOVE ABOUT FORK AND HOSE CO. IS HOW MUCH I HAVE BEEN ABLE TO CONNECT WITH OTHER FIREFIGHTERS AND THEIR PASSIONS FOR COOKING.  THEIR IS ALMOST THIS "FOODIE CULTURE" MOVEMENT GOING ON IN THE FIREHOUSES ALL OVER THE WORLD, FURTHER PROVING THAT WE COOK MORE THAN JUST CHILI.  THE INSPIRATION BEHIND THIS DISH COMES FROM FIREFIGHTER ANGELA WAAGEN OF THE METRO ATLANTA AREA.  SHE SUGGESTED A LATIN STYLE DISH WITH CUMIN AND CILANTRO, PERFECT FOR THE FLAVORS OF BLACK BEANS.

THE NOODLES ONLY TAKE ABOUT 7 MINUTES TO COOK, JUST ABOUT THE SAME TIME IT TOOK TO GRILL THE SHRIMP.  WITH THIS DISH BEING SO QUICK TO PREPARE AND THE FLAVORS SO BRIGHT, IT IS A PERFECT SUMMER MEAL

Serves 2-3
INGREDIENTS:
  1 lb. EXPLORE ASIAN BLACK BEAN SPAGHETTI
  1 lb. LARGE SHRIMP, cleaned 
  15-20 CHUNKS OF PINEAPPLE
  1 tbs. CHIPOTLE PASTE, or chipotles in adobo sauce chopped
  1 tsp. PAPRIKA
  1 tsp. CUMIN
  3 tbs. OLIVE OIL
  1/2 RED ONION, thinly sliced
 

AVOCADO CILANTRO YOGURT SAUCE -
  1 AVOCADO
  BUNCH OF FRESH CILANTRO, chopped (reserve some for garnish)
  ZEST AND JUICE OF 1 LIME
  7 oz. FULL FAT PLAIN GREEK YOGURT
  OLIVE OIL
  SALT AND PEPPER, to taste

PROCEDURE:
Place a large pot of salted water over medium-high heat.  At this time you want to also set your grill to medium-high heat.

Meanwhile, combine the chipotle, paprika, cumin and some salt and pepper in a large bowl.  Whisk to combine and add the shrimp.  Set aside

In a food processor or blender add the avocado, cilantro, lime zest/juice and yogurt.  Pulse while adding the olive oil in a steady stream until a creamy sauce is formed.  Salt and pepper to taste.

When water is boiling, add the spaghetti and cook for about 7 minutes.  While the pasta cooks, skewer the shrimp and pineapple.  Grill until the shrimp turns pink.  When the pasta is done, drain under cold water.  In a large bowl add the pasta and sauce, gently stir to combine.  Top with red onion, cilantro, shrimp and pineapple.  Serve

This dish is what #555eats is all about!  Delicious food that is good for you whether it is in the gym or on the fire floor.  To find out more about the other products available from Explore Asian, click here !

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

MY PASTA SHAPE DILEMMA - FARFALLE

WHEN IT COMES TO PASTA SHAPES I HAVE A PROBLEM, AND WHILE IT IS NOT NECESSARILY A BAD PROBLEM, IT NEEDS TO BE ADDRESSED.  MY LOVE FOR SPAGHETTI AND NOODLE SHAPED PASTA HAS LED TO MY NEGLECT TOWARDS ALL THE OTHER SHAPES AVAILABLE.  THEY SIT PATIENTLY WAITING IN THEIR BOXES ON THE SHELVES WHILE I REACH PAST TO GRAB THE LAST BOX OF ANGEL HAIR.  I HONESTLY DON'T KNOW WHAT IT IS, MAYBE IT'S THE SIMPLE TWIRLING OF THE FORK.  PASTA SHAPES SERVE A PURPOSE, AND THAT IS TO HOLD ON TO THE SAUCE AND OTHER INGREDIENTS AND CARRY THEM TO YOUR MOUTH.  SO WITH THIS IN MIND, I SET OUT IN SEARCH OF A SHAPE I NEVER USE....THE FARFALLE.... A.K.A BOW TIE A.K.A. "BUTTERFLIES"

FARFALLE W/ CHICKEN, MUSHROOMS AND KALE IN A TOMATO CREAM SAUCE

Serves 4
INGREDIENTS:
3 - GARLIC CLOVES
1 lb. - CHICKEN TENDERS
3 - PLUM TOMATOES, rough chopped
1 - 8oz. pkg. WHITE MUSHROOMS, sliced
1/2 bunch of KALE, rough chopped
32 oz. TOMATO SAUCE
1/4 c HEAVY CREAM
FRESH BASIL
PECORINO CHEESE
OLIVE OIL
SALT/PEPPER TO TASTE
1 lb. FARFALLE

PROCEDURE:
Place a large pot of salted water over high heat.

Meanwhile, in a large pan heat a few glugs of olive oil over medium heat.  Add whole garlic and brown, then remove.  Season the chicken and add to the pan.  When almost cooked through, remove and chop the chicken. Set aside

Add the plum tomatoes to the pan, scraping any brown bits stuck to the bottom.  Add the mushrooms and kale and saute for a minute or two.  Add the tomato sauce and reserved chicken and bring to a simmer.  Reduce the sauce for a few minutes and then stir in the cream.

Cook the pasta just to al dente and add to the tomato sauce.  Add a small ladle of pasta water and continue to cook the pasta in the sauce.  Remove from heat and add a handful of pecorino, continue to stir while the sauce coats the pasta.  Garnish with fresh chopped basil and serve.
 

So the moral of this semolina story is get out of your comfort zone.  Cooking is about having fun!

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - ASIAN BBQ PORK SKEWERS

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

ROB'S ASIAN BBQ PORK SKEWERS

INGREDIENTS:

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

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

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

PROCEDURE:

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

---

Fried rice:

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

INGREDIENTS:

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

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

Serve skewers over bed of rice. Enjoy!

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - CILANTRO LIME RICE

TIME TO THROW DOWN A HEALTHY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  

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

CODY'S CILANTRO LIME RICE

INGREDIENTS:

- 1 LARGE ONION, chopped 

- 3 GARLIC CLOVES, minced 

- 2 c RICE - 1 tsp salt

- 4 c LOW SODIUM CHICKEN BROTH

- 1 JALAPENO 

- 1 BUNCH OF CILANTRO

- 4 LIMES 

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

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

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

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

STAY SAFE, EAT WELL!

555 EATS - GRILLED SHRIMP SCAMPI

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

HERE IS A UNIQUE TWIST ON THE CLASSIC SHRIMP SCAMPI FROM VINNY RIZZO OF ENGINE 38 "HALSTEAD MANOR" OF THE VILLAGE OF MAMARONECK FIRE DEPARTMENT IN NEW YORK.  INSTEAD OF THE USUAL SAUTE, VINNY GRILLS THE SHRIMP, TAKING THIS DISH TO THE NEXT LEVEL WHILE ALSO MAKING IT HEALTHIER.  GRILLING LENDS A NICE CHAR AND SMOKY FLAVOR TO THE SHRIMP, ADDING MORE DEPTH OF FLAVOR.  PAIRED WITH SOME GRILLED CORN AND YOU HAVE YOURSELF AN EASY, DELICIOUS AND HEALTHY MEAL.....

GRILLED SHRIMP SCAMPI

INGREDIENTS:
3 LBS. SHRIMP
EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER
2 Tbs. BUTTER
6 GARLIC CLOVES, chopped
ONE BUNCH OF PARSLEY, chopped
1 CUP OF WHITE WINE
JUICE AND ZEST OF 3 LEMONS
1/2 Tsp. RED PEPPER
SALT AND PEPPER
3 LEMONS, SLICED

PROCEDURE:
Marinate shrimp with olive oil, salt and pepper.  Meanwhile, melt butter in a saucepan and saute garlic.  Add wine, bring to a simmer and reduce by half.  Add lemon zest, juice, parsley, salt and pepper to tase and remove from heat.  Thread shrimp onto skewers and grill for 2 minutes on each side or until pink.  Transfer to a plate and pour over sauce and add lemon slices.  Serve with grilled corn or rice and veggies.
 

TO HAVE YOUR FIREHOUSE RECIPE CONSIDERED FOR A FEATURE, SEND YOUR NAME, DEPARTMENT, RECIPE AND A QUALITY PICTURE TO FORKANDHOSECO@GMAIL.COM 

STAY SAFE, EAT WELL!

AJ

THROWDOWN THURSDAY - TURKEY "SCHNITZEL"

THIS WEEK'S THROWDOWN THURSDAY WE ARE THROWING IT DOWN WITH A BROTHER FROM DOWN UNDER.  DREW MCKENNA FROM AUSTRALIA IS A BEAST NOT ONLY IN THE GYM BUT IN THE KITCHEN AS WELL, WE HAVE FEATURED MANY OF HIS MEALS ON F&H CO. AND YOU CAN FOLLOW HIM YOURSELF ON INSTAGRAM @TONGSANDTURNOUTS WHERE HE IS WHIPPING UP SOME HEALTHY AND DELICIOUS MEALS AT THE FIREHOUSE.  THIS RECIPE IS A GREAT ALTERNATIVE TO SCHNITZEL, A TRADITIONAL GERMAN DISH OF MEAT POUNDED OUT THINLY, COATED IN BREADCRUMBS AND THEN FRIED.  YOU WILL SEE IT MOST OFTEN USING PORK CUTLETS BUT DREW SUBSTITUTES TURKEY AND USES QUINOA FOR A HEALTHIER OPTION....

TONGSANDTURNOUT'S "SCHNITTY"

INGREDIENTS:
1 TURKEY BREAST, cut into thin steaks
1 1/2 C QUINOA, cooked
1 EGG, beaten
HERBS
GARLIC,chopped

PROCEDURE:
Preheat oven to 400*
In a bowl mix the herbs and garlic with the quinoa
Dredge the turkey steaks in the egg and then the quinoa mixture, place on a baking sheet 
Bake for 20-25 minutes or until browned and cooked through
 

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 - 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

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

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 :)

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.

THROWDOWN THURSDAY - "DR. PEPPER" PULLED PORK

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN!  THIS WEEK WE TAKE A RECIPE THAT WAS SUBMITTED AND POSTED ON OUR WEBSITE, AND TRY TO MAKE IT A LITTLE HEALTHIER WHILE KEEPING THE SAME FLAVORS OF THE DISH.  THE CARNITAS RECIPE FROM FIREFIGHTER CASEY KEEFE IS A GREAT SLOW COOKER RECIPE THAT IS PERFECT FOR THE FIREHOUSE, BUT I WANTED TO TRY AND USE SOME INGREDIENTS THAT ARE A LITTLE BETTER FOR YOU BUT HAVE THE SAME GREAT FLAVOR.

I WAS ABLE TO FIND FRESH HAM IN THE SUPERMARKET.  COMPARED TO PORK SHOULDER OR BUTT, IT IS MUCH LEANER, WITH AS MUCH AS 15 CALORIES LESS PER SERVING.  BECAUSE IT IS LEANER, YOU MUST TRY TO NOT OVERCOOK IT EVEN THOUGH IT WILL BE IN THE SLOW COOKER WITH LIQUID.

ONE OF THE PRIMARY FLAVOR COMPONENTS OF THE ORIGINAL RECIPE IS DR. PEPPER SODA.  DR. PEPPER CLAIMS TO HAVE 23 FLAVORS, ALTHOUGH MY SEARCH AS TO WHAT THOSE ARE CAME UP EMPTY EXCEPT FOR HIGH FRUCTOSE CORN SYRUP, HMMM SUPRISED?  HOWEVER, THROUGH MY RESEARCH I WAS ABLE TO FIND SOME POINTS MADE BY VARIOUS SOURCES THAT ORANGE, VANILLA AND PEPPER ALL MAKE AN APPEARANCE IN THE "FORUMULA".  WITH THIS BLURRED INFORMATION I SET OUT TO RECREATE THIS RECIPE WITHOUT USING DR. PEPPER....

       Onions with ancho chiles, which are dried poblano peppers.  They are moderate in heat and provide a fruity, smoky aroma and flavor

Serves 4-5 
INGREDIENTS:

1 4-5 LB. FRESH HAM, NOT BRINED OR SMOKED (If not available you can substitute pork butt or shoulder of the same weight)
2 ONIONS CHOPPED, 1 for the slow cooker and 1 for garnishing the pork
2 ANCHO CHILES* optional
2 TBS. CHIPOTLE PASTE, substitute 2 chopped chipotles in adobo sauce (found in a small can in most grocery stores)
1/2 C. ORANGE JUICE, not from concentrate
1/4 REAL MAPLE SYRUP
1 TBS. VANILLA EXTRACT
1 C. CHICKEN BROTH, 99% Fat Free
BBQ RUB
SMALL CAN OF FIRE ROASTED TOMATOES, will be used for the "salsa" 
FRESH CILANTRO, for garnish

                           The ham after it was done cooking for 7 hours.  So tender the bones pulled right out, leaving the juicy meat behind

PROCEDURE:

Take your favorite BBQ rub and rub it all over the ham.  Let it sit as long as possible, overnight being the best.

Combine the orange juice, maple syrup, chipotle paste,vanilla, chicken broth and 2 tbs. of the bbq rub in a large bowl, whisk together.

Take one of the chopped onions and place on the bottom of the slow cooker with the dried ancho chiles*(optional).  Place the ham on top of the onions.  Pour the orange juice mixture along the sides of the ham, careful not to wash too much of the rub off the ham.

Set on low for 7 hours or 4 hours on high, turning the ham over halfway through.

Remove the ham and set aside to cool.  While the ham is cooling, take the "juice" that is in the slow cooker and place it in a blender with the can of tomatoes.  BE CAREFUL while doing this next step, blending hot liquid can result in a blender "explosion".  What I do is cover the top of the blender with a towel and pulse a couple times, remove top and let the steam escape.  Place the top back on, cover with a towel and continue to pulse the juice until smooth.

When the ham is cool enough to touch, remove the skin and as much fat as possible.  Shred the meat and place back in the slow cooker with the about 1/2 of the pureed "juice".  Continue to cook on low for about an hour.  While this continues to cook, take the remaining 1/2 of the "juice" and put it in a medium sauce pan over low heat.  Let this reduce to a thick salsa while the pork is continuing to cook. 

                                                                                                    The pork right before serving

Serve the pork over red beans and rice with avocado for a healthy alternative to corn tortillas.  Top with the salsa, cilantro and chopped onions
 

SLOW COOKER DOUBLE HEADER - WEST COAST PULLED PORK AND CARNITAS

CK'S WEST COAST PULLED PORK AND CARNITAS

THIS RECIPE COMES FROM A LONG TIME F&H CO. SUPPORTER, CASEY KEEFE OF IAFF LOCAL 1507 IN SOUTH SAN FRANCISCO, CA.  NOT ONLY DID HE PROVIDE A PULLED PORK RECIPE BUT ALSO A "CARNITAS" VARIATION AS WELL.  CARNITAS LITERALLY TRANSLATES TO "LITTLE MEATS", AND IS A MEXICAN DISH CONSISTING OF TENDER PORK, BRAISED SLOWLY AND PILED ON A CORN TORTILLA WITH CILANTRO, ONION AND SALSA.

WHILE I LOVE TO GET THE SMOKER GOING AND COOK A PORK SHOULDER LOW AND SLOW, THESE RECIPES ARE PERFECT FOR THE HOME AND THE FIREHOUSE!  

AND FOR TOMORROWS' THROWDOWN THURSDAY WITH THE FIREFIGHTER THROWDOWN I TOOK THE CARNITAS RECIPE AND MADE IT A LITTLE HEALTHIER.  STAY TUNED FOR THE RECIPE TOMORROW AT 9 E.S.T!

WEST COAST PULLED PORK

INGREDIENTS:

1x PORK SHOULDER/BUTT, BONE-IN OR BONELESS, 3-4 LB
3x GARLIC CLOVE
1x YELLOW ONION
1 - 2x BBQ SAUCE BOTTLES (your choice, I recommend Kinders Exxxtra Hot if you can get it)
BUNS(goes REALLY good on King's Hawaiian dinner rolls as sliders or the King's Hawaiian sandwich buns)
KOSHER SALT (or seasoning of your choice, I prefer Pappy’s Hot Spice)
BLACK PEPPER

PROCEDURE:

Dry rub pork shoulder with kosher salt and black pepper. Feel free to substitute the salt with a seasoning that you may like (e.g. Pappy's, Cow Camp, Santa Maria, etc.) Thinly slice up onion then layer in bottom of crock pot, about 1/2 to 1". Finely chop garlic and sprinkle on top of onion bed. Place the pork shoulder in the crock pot (fatty side up if possible) and add approximately 16 – 24 ounces of Dr Pepper (2 – 3 cups), trying to avoid rinsing the rub off of the shoulder (some will inevitably rinse off). Set shoulder/butt to cook on "low" for 8 hours (best done overnight or early in the morning). Crock pot temps vary and it may be ready in as few as 6 hours, but shouldn't take more than 8.

Get out a 9 x 13" Pyrex (or other glass baking pan) or a cutting board (preferably wood as to not melt a plastic one). Using a couple of forks, QUICKLY lift the shoulder out of the crock pot and onto the baking pan/cutting board. It will most likely start coming apart as you lift it out, so it must be done quickly. Using the two forks, shred the pork apart until it reaches desired consistency (some like it stringy, some like it chunky). Be sure to remove the fat cap, gristle, and shoulder blade bone. Using a straining spoon, remove the onions from the crock pot and add to the pulled pork. Drain the remaining broth from the crock pot. Place the pulled pork back in the crock pot and add BBQ sauce. Add enough BBQ sauce and stir to give the pork a nice saturation without making it too "soupy". You may add more as needed, so I recommend starting with less and adding as you see fit. Allow the pork to cook on "low" for 2 - 4 hours, or until desired taste is reached. Stir every 30 mins to 1 hour to prevent burning. The longer time will give more flavor.

Note that this recipe will make a TON of pulled pork, filling the 9 x 13" dish. Can easily feed 6 - 8 people or 5 firemen.
 

MEXICAN STYLE PULLED PORK - "CARNITAS" 

INGREDIENTS:

1x PORK SHOULDER, 3-4 LBS
2x MEDIUM WHITE ONION, 1 FOR PORK AND 1 FOR TACOS
1x 11OZ. CAN OF CHIPOTLES IN ADOBO SAUCE
2x 12OZ. CANS OF DR. PEPPER
CORN TORTILLAS
CILANTRO
SALSA
SALT
BLACK PEPPER
BROWN SUGAR

PROCEDURE:

Dry rub pork shoulder with salt and black pepper. Thinly slice up onion then layer in bottom of crock pot, about 1/2 - 1". Pour in can of chipolte peppers and sauce. Place pork shoulder in the crock pot on top of onions and peppers (fatty side up if possible) and add 2 12oz cans of Dr Pepper, trying to avoid rinsing the rub off of the shoulder (some will inevitable rinse off). Sprinkle in 2 tbs brown sugar into Dr Pepper. Set shoulder to cook on "low" for 8 hours (best done overnight or early in the morning). Crock pot temps vary and it may be ready in as few as 6 hours, but shouldn't take more than 8.

Get out a 9 x 13" Pyrex (or other glass baking pan) or a cutting board (preferably wood as to not melt a plastic one). Using a couple of forks, QUICKLY lift the shoulder out of the crock pot and into the baking pan. It will most likely start coming apart as you lift it out, so it must be done quickly. Using the two forks, shred the pork apart until it reaches desired consistency (some like it stringy, some like it chunky). Be sure to remove the fat cap, gristle, and shoulder blade bone. Leave the Dr Pepper "sauce" in the crock pot. Using a straining spoon, remove the onions and peppers from the crock pot and place the peppers on a cutting board while placing the onions in with the pork. Mash-up the peppers using a spoon and then add to the pork. Return the pork, onions, and peppers to the crock pot and "sauce". Stir everything together and cook on "low" for 2 - 4 hours, or until desired taste is reached. Stir every 30 mins to 1 hour to prevent burning.

Serve the pork on warm corn tortillas then add chopped cilantro, onions, salsa.

THROWDOWN THURSDAY - SMOKED PORK TENDERLOIN W/ BBQ APRICOT GLAZE

SMOKE SHOWING...Part 2

TIME TO THROW DOWN WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN!  THIS WEEK WE CONTINUE WITH PART 2 OF OUR MINI SERIES "SMOKE SHOWING", WHERE WE ARE GOING TO SHOW YOU A COUPLE HEALTHY AND DELICIOUS RECIPES FOR THE SMOKER.  NOW GO FIRE THEM UP!

First thing you need to do is get your grill set up for 2-zone heat and settled in at 225-250*.  Here you can see how I have the front burner on, the direct heat zone, and the middle and back burners completely off.  The pork and potatoes are all the way towards the back, with a water pan underneath the grates (hard to see in the picture).  The wood chips are directly over the front burner.

Now on to the recipes......

The words "pork" and "smoker" tend to invoke thoughts of pulled pork, ribs or even whole hog.  But do not fret, you can have delicious smoky pork on your plate in a quarter of the time with a quarter of the fat.  Pork tenderloin is just as lean as chicken but packs a punch in the flavor department.  The smoke, rub and glaze accentuate it's flavor without overpowering it.

SMOKED PORK TENDERLOIN WITH BBQ APRICOT GLAZE

Serves 3
INGREDIENTS:
PORK-
2 PORK TENDERLOINS
2 TBS. YELLOW MUSTARD
4 TBS. YOUR FAVORITE BBQ RUB 
GLAZE-
EQUAL PARTS OF YOUR FAVORITE BBQ SAUCE* AND APRICOT PRESERVE MIXED TOGETHER.

  *(USUALLY I MAKE MY OWN BUT SOMETIMES A GOOD COMMERCIAL SAUCE IS JUST FINE,  FOR THIS I USED THE SHED'S SPICY MUSTARD BBQ.  I HAVE NO AFFILIATION WITH THEM)

PROCEDURE:
Rub the tenderloins with mustard.  This will help the bbq rub stick while also adding flavor.  Now sprinkle the tenderloins with the bbq rub, wrap in plastic wrap and put in the fridge for at least 4 hours or up to overnight.  

When the "smoker" is a constant 225-250* and the wood chips are starting to smoke, place the tenderloins on the grates over the OFF burners.  

Smoke for 2-2.5 hours or until the internal temperature reads 145*.  Baste all sides with the glaze and move the meat over the burner that is on, turning and basting frequently until the glaze starts to caramelize.  Remove and let it rest for a few minutes, slice into rounds and serve.

4 oz. of pork tenderloin has about 120 calories with only about 36-41 coming from fat.  This same serving has 30 grams of protein!
 

SMOKED SWEET AND SPICY POTATO WITH BACON

Sweet potatoes and smoker are not often used in the same sentence, but let me tell you, they were made for each other.  The skin crisps up while the inside becomes this tender fluffy "mash".   The subtle smoke plays off the sweetness of the potato, add in some heat and you've got a healthy side that brings tons of flavor to the meal.  These are a twist on my firehouse famous sweet potato wedges!

Serves 3

INGREDIENTS:
3 LARGE SWEET POTATOES
1 TBS. CHILE POWDER
3 TBS. REAL MAPLE SYRUP
SEA OR KOSHER SALT TO TASTE
3 PIECES COOKED BACON, CHOPPED
DRIZZLE OF OLIVE OIL

PROCEDURE:
Set up the smoker the same as you would the pork tenderloin 

Clean and scrub the potatoes.  Pat them dry and place in a large bowl.  Toss them with a little olive oil and salt.  

Place on the grill over indirect heat.  Smoke for 2 hours.  Remove and cut open down the middle, squeeze the ends towards each other making a "pocket".  Sprinkle some chile powder, maple syrup and chopped bacon.  Serve
 

ALL THE FLAVORS OF BBQ WITH MUCH LESS FAT AND CALORIES.  A SIDE OF GREENS ROUNDED OUT THE MEAL, I CAN EAT THESE ALL DAY!

BATTLE OF THE BRAVEST CHEFS - SMOKED COFFEE RUBBED TRI-TIP

CHEF: A.J. FUSCO ~ FIREFIGHTER, HARRISON F.D.

DISH: SMOKED COFFEE RUBBED TRI-TIP STEAK WITH MAPLE-CHIPOTLE BBQ SAUCE

I USED MESQUITE WOOD CHIPS WHICH CAN ADD TOO STRONG OF A SMOKE FLAVOR ON MEATS OTHER THAN BEEF.  THIS CUT PAIRED WITH THE COFFEE RUB WAS A PERFECT COMPLIMENT.

ONE OF THE TWO RULES FOR THE COOK-OFF WAS THAT IT HAD TO BE A DISH WE HAD NEVER MADE AT THE FIREHOUSE.  THIS PRESENTED A SMALL CHALLENGE SINCE I LIKE TO USE THE FIREHOUSE AS MY "TESTING GROUNDS" FOR MUCH OF WHAT I COOK.  I DECIDED ON TRI-TIP STEAK, WHICH IS A CUT I HAVE NEVER USED BEFORE.  I ALSO USED A TECHNIQUE I HAVE NEVER TRIED ON A STEAK, LOW AND SLOW SMOKING.  THIS CUT IS FROM THE BOTTOM SIRLOIN OF THE STEER AND IS MOST POPULAR IN SANTA MARIA, CALIFORNIA.  IT IS VERY LEAN SO IT IS TYPICALLY COOKED HOT AND FAST, BUT RULES WERE MEANT TO BE BROKEN......

I SERVED THE STEAK WITH A SIDE OF MEXICAN CORN POLENTA AND KALE CHIPS WITH BACON.  I TOOK INFLUENCE FROM AMERICAN BARBECUE, MEXICAN AND ITALIAN CUISINES.  THE POLENTA HAS COCONUT MILK FOR SWEETNESS, ROASTED CORN, CILANTRO, LIME JUICE AND COTIJA CHEESE, ALL THE FLAVORS OF THE POPULAR MEXICAN STREET FOOD.  THE KALE IS A PLAY ON SOUTHERN GREENS THAT ARE USUALLY MADE WITH COLLARDS.  I WANTED A CRUNCHY TEXTURE IN THE DISH SO I MADE THEM INTO CHIPS AND ADDED BACON INSTEAD OF THE SMOKED HAM HOCK WHICH IS TYPICALLY FOUND IN GREENS.

INGREDIENTS FOR THE STEAK:

2-3 LB TRI-TIP STEAK
YOUR FAVORITE RUB* WITH EQUAL PARTS COFFEE GRINDS MIXED IN
WOOD CHIPS - I USED MESQUITE BUT APPLE, HICKORY AND OAK WOULD ALL WORK WELL
*A SIMPLE RUB THAT CAN BE USED FOR THIS IS EQUAL PARTS SALT, PEPPER, BROWN SUGAR, PAPRIKA, GARLIC POWDER, COFFEE GRINDS

PROCEDURE:
RUB THE STEAK LIBERALLY WITH YOUR COFFEE RUB, PREFERABLY OVERNIGHT

GET YOUR GAS GRILL TO A STEADY 250* USING ONE BURNER

PLACE YOUR WOOD CHIPS IN A TINFOIL PACKET OR WOOD CHIP HOLDER ON THE GRATES ABOVE THE BURNER THAT IS ON

WHEN THE CHIPS START TO SMOKE, PLACE THE STEAK ON THE BURNER FARTHEST FROM THE ONE THAT IS ON

SMOKE THE STEAK FOR APPROXIMATELY 2 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES AROUND 135*,  THE TEMPERATURE WILL

RISE A FEW DEGREES.  WITH THIS CUT YOU DO NOT WANT TO GO PAST MEDIUM OR IT WILL BE TOUGH AND DRY.

SLICE THINLY AGAINST THE GRAIN, SERVE WITH BBQ SAUCE

 

MAPLE-CHIPOTLE BBQ SAUCE:
 

15 OZ. CAN TOMATO SAUCE
1/2 C REAL MAPLE SYRUP
1/4 C APPLE CIDER VINEGAR
2 CHIPOTLES IN ADOBO SAUCE, SEEDED AND CHOPPED
1 TBS. ADOBO SAUCE FROM THE CAN
1/4 C SAME RUB USED ON STEAK
 

PROCEDURE:
PLACE INGREDIENTS IN A MEDIUM SAUCEPAN

SIMMER FOR 20 MINUTES