555 EATS - YUCATAN SHRIMP

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

YUCATAN SHRIMP

Scottogatorm  -  South Daytona Fire and Rescue

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

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

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

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

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND @555FITNESS AND HASHTAG US #FORKANDHOSECO , #555EATS.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A555 EATS FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - BEEF BRISKET

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

BEEF BRISKET

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

INGREDIENTS :

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

PROCEDURE:

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

 Place brisket in next fat side up

Dice Garlic and place in pan

 Mix all other ingredients in a bowl and pour over brisket 

 Cover pan/crockpot

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

 When brisket is ready scrape fat off and discard fat.

 Pull brisket apart and place back in pan  

 Serve as is or drizzle your own BBQ sauce over top

 Enjoy

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !

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

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - JOHN'S ROSEMARY LEMON CHICKEN

A SPECIAL THROWDOWN RECIPE THIS WEEK FROM OUR FRIENDS AT THE FIREFIGHTER THROWDOWN! 

YOU MAY BE WONDERING WHO JOHN IS, WELL IT IS NONE OTHER THAN OUR GOOD BUDDY JOHN CARPENTER, FOUNDER OF THE FIREFIGHTER THROWDOWN!  THIS IS HIS RECIPE FOR ROASTED CHICKEN, A DISH THAT IS ALWAYS A GOOD CHOICE, ESPECIALLY IN THE COOLER MONTHS.

JOHN'S ROSEMARY LEMON CHICKEN

INGREDIENTS:

   - 1 ROASTING CHICKEN
   - 4 LEMONS
   - 1 PACKAGE FRESH ROSEMARY
   - 1 TBSP. BUTTER
   - SALT/PEPPER
   - OLIVE OIL

PROCEDURE:
• Preheat oven to 450 degrees
• Rinse chicken and dry with paper towels
• Cut lemon in thick slices
• Fill chicken cavity with rosemary and lemon slices
• Slice butter into pads and slide under breast skin
• Tie chicken legs with string
• Tie string around wings to hold to body
• Salt and pepper skin
• Drizzle olive oil over chicken
• Place stuffed chicken in frying pan
• Place in over (Uncovered) and bake for 1.25 – 1.5 hours

PREPERATION:
• Place baked chicken on cutting board
• Slice down the middle of breast through the back bone with large knife
• Cut off wings and legs
• Drippings in fry pan are excellent dipping sauce/gravy without any other preparation

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICKHERE !

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

STAY SAFE, EAT WELL!

555 EATS - PORK CHOPS WITH APPLE AND WALNUTS

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 !

IF YOU KNOW ME BY NOW, YOU KNOW I LOVE USING SEASONAL PRODUCE AS MUCH AS POSSIBLE.  NOT ONLY DOES THIS USUALLY SAVE YOU MONEY BUT MORE OFTEN THAN NOT IT WILL BE LOCALLY SOURCED AND HAVE A TON OF FLAVOR.  THIS DISH IS PERFECT FOR THE FALL WHEN APPLES ARE IN SEASON, ESPECIALLY HERE IN NEW YORK.....BUT THIS RECIPE COMES ALLLLLLL THE WAY FROM AUSTRALIA.  FIREFIGHTER DREW MCKENNA IS A BEAST IN THE FIREHOUSE KITCHEN AND YOU CAN FOLLOW ALONG ON INSTAGRAM @TONGSANDTURNOUTS !

PORK CHOPS WITH APPLES AND WALNUTS

Serves 4

INGREDIENTS:
4 PORK CHOPS
2 APPLES, julienned (cut into thin strips)
1/2 CUP OF WALNUTS, chopped
SALT/PEPPER
OLIVE OIL
 

PROCEDURE:
Preheat oven to 300*

Place the apples and walnuts on a sheet pan and place in oven until the walnuts are toasted and fragrant.  Be careful not to burn the mixture.  Remove and set aside.

Pat dry the pork chops and season with salt and pepper. Heat some olive oil in a large skillet or cast iron pan over medium-high heat.  Place the pork chops in the pan, cook on one side for 2-3 minutes or until nice and brown.  Flip the chops and cook for another 2 minutes and the internal temperature is 140* or until the juices are no longer pink.  

Top with the apple and walnut mixture and serve.
*Suggested by Drew to cook the mixed vegetables in the pan with the pork chops.
 

 

THROWDOWN THURSDAY - STATION 4 JUMBO GUMBO

TIME TO THROW DOWN A HEARTY RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN !  WITH THE WEATHER STARTING TO COOL DOWN, THE FIREHOUSE STARTS TO FILL WITH THE SMELL OF STEWS, CHILIS AND .........GUMBO!  THIS RECIPE FROM KELLY KAHLE OF THE ST. PETERSBURG FIRE AND RESCUE IN FLORIDA IS PERFECT FOR A CROWD.  THAT IS OF COURSE IF 16 IS A CROWD FOR YOU, IF NOT JUST SCALE IT DOWN.  EITHER WAY YOU NEED TO TRY THIS OUT THE NEXT TIME YOU ARE LOOKING FOR A FILLING HEALTHY MEAL PACKED WITH PROTEIN, CARBS AND FAT!

STATION 4'S JUMBO GUMBO

Servings: firehouse 16

INGREDIENTS:
1/2 CUP OLIVE OIL/COCONUT OIL
1/4 CUP BACON FAT, leftover from breakfast (optional)
5 CUPS LOW-SODIUM CHICKEN BROTH
1 CUP ALL-PURPOSE FLOUR
4 BELL PEPPERS
2 LARGE ONIONS
8 CELERY STALKS
1/4 CUP CHOPPED GARLIC
1 CUP DRY WHITE WINE
2-28oz. CANS OF DICED TOMATOES WITH JUICE
4 LBS. ANDOUILLE CHICKEN SAUSAGE, pre-cooked
8 CHICKEN THIGHS (previously cooked and shredded)
1 LB. PEELED AND DEVEINED SHRIMP
1 PACKAGE FROZEN OKRA
3 BAY LEAVES
SALT/PEPPER
ZATARANS creole seasoning (to taste) I used about 1/8-1/4 cup for whole recipe at different stages
2 TBSP. GROUND THYME
1 TBSP. CAYENNE PEPPER
3 CUPS WHITE RICE
2 CUPS BROWN RICE

PROCEDURE:
This is all about the prep. It's easier to cut, chop, and prep all veggies a little while before you begin.
1. First, season the chicken thighs with some of the creole seasoning. Bake at 350f for 45 minutes. Let cool. Then discard skin and shred the meat. Stick in the fridge until later.
2. Chop and remove seeds from peppers. Also, chop onions and celery and you can store those all together.
3. Chop andouille sausage into chunks
4. Chop tails off shrimp and cut into thirds.
5. Heat 12-13 qt pan to medium-high heat.  Add oil, 1 cup of the low sodium chicken broth, and bacon fat until very hot. Then slowly add all purpose flour. Whisk fast and non-stop. If you don't it will burn.
6. Once it is a dark brown color, add in celery, peppers, and onions stirring occasionally for about 20 minutes.
(At this time, make sure your rice is starting to cook. That usually takes 20-30 minutes)
7. Add some garlic in at this time just to get the flavors rolling and a pinch of cayenne.
8. Then add wine, bay leaves, and thyme and bring to a light simmer.
9. At this time, add tomatoes with all the juices, remaining 4 cups ls chicken broth, chicken, and sausage. Stir frequently. Add some more of the creole seasoning. About 10 min
10. Add frozen okra and stir for another 15 min.
11. At the end, add the shrimp. This will only take about 5 minutes.
12. Taste and see if any extra seasoning needs to be added.
13. Remove bay leaves and enjoy!!!

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICKHERE !

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

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - ROMESCO SAUCE

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

ROMESCO SAUCE

Serves 3-4
INGREDIENTS:

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

PROCEDURE:

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

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICKHERE !

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

STAY SAFE, EAT WELL!

555 EATS - PALEO SHEPHERD'S PIE

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 !

PALEO SHEPHERD'S PIE

Kevin
Mauldin, SC
Instagram: paleo_firefighter
INGREDIENTS:
1LB. BEEF (grassfed if possible ) or venison
1 MIXED VEGETABLE BAG ( organic if possible )
1/2 ONION, diced
1 HEAD OF CAULIFLOWER, rough chopped
1/2 CUP CHICKEN BROTH
2 TBSP. WORCESTERSHIRE SAUCE ( organic if possible )
2 TBSP. GARLIC POWDER

PROCEDURE:
-Preheat oven to 350*
-Boil cauliflower until tender and mash with butter ( Kerrygold is preffered ) or ghee
-Saute onion and brown meat
-Combine veggies and meat in the chicken broth, Worcestershire and garlic powder in a 13x9 pan
-Top with the cauliflower
-Sprinkle with more garlic powder and parsley
-Bake for 20 minutes or until a golden brown crust is formed

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND @555FITNESS AND HASHTAG US #FORKANDHOSECO , #555EATS.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A555 EATS FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - CRAB CAKES

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

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

CRAB CAKES

INGREDIENTS:

1 lbs LUMP CRAB

1 RED BELL PEPPER, chopped

1 GREEN BELL PEPPER, chopped

2 EGGS, beaten

1/4 CUP MAYO

1/4 CUP LEMON JUICE

1 TBSP. DIJON MUSTARD

1 TSP. MUSTARD POWDER

1 TSP. SEA SALT

1/4 CUP PANKO BREADCRUMBS

more panko to coat

PROCEDURE:

Mix ingredients in a bowl 

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

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

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !

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

SPINACH AND CHEESE STEAK ROLLUPS W/ MUSHROOM SAUCE

THIS IS DEFINITELY ONE OF MY FAVORITE DISHES TO MAKE.  I MADE IT ON THE FIREHOUSE KITCHEN TV SHOW AND HAVE RECEIVED MANY REQUESTS FOR THE RECIPE. SOOOOOOO HERE IT GOES!

*This is not the exact recipe as from the show.  A few ingredients were changed but the process is still the same

BELOW YOU WILL FIND A TIME LAPSE VIDEO ON HOW TO BUTTERFLY A STEAK OR YOU CAN ASK YOUR BUTCHER TO DO IT FOR YOU.  LAY THE STEAK LENGTHWISE OR "TOP TO BOTTOM" ON A CUTTING BOARD AND USING A CAREFUL SLICING MOTION, CUT WITH THE GRAIN.  THIS IS IMPORTANT BECAUSE LATER WE WILL CUT AGAINST THE GRAIN FOR A MORE TENDER STEAK. 

For this recipe I used shredded low-fat mozzarella but in the episode I used sliced provolone.  Personally I like provolone for it's slight funky character but the world is yours, use what you like or have on hand.

Here is the steak stuffed, rolled up and tied to prevent it from unrolling during the cooking process.  Notice the liberal seasoning....please dont forget to season well with salt and pepper, fresh cracked if possible.

Fresh herbs like thyme and rosemary are absolutely delicious when fried up in the fat from the steak.  They also help in flavoring the steak as well as the sauce that will be made later.

I am convinced mushrooms and onions were created to go along with steaks.  The sweetness of the onion and earthyness of the mushroom get along so well with the rich beefy flavor of steak.

Steak rollups with sweet potato fries and spinach....a perfect meal!

SPINACH AND CHEESE STEAK ROLLUPS W/ MUSHROOM SAUCE

Serves 4
INGREDIENTS:
For the steak:
1 FLANK STEAK
1 CUP OF SHREDDED MOZZARELLA
1 CUP OF FRESH SPINACH
1 SPRIG EACH OF FRESH THYME AND ROSEMARY
SALT AND PEPPER
For the sauce:
1 SMALL PACKAGE OF MUSHROOMS, cleaned and sliced
1 ONION, sliced
1 TBSP. BUTTER
1 TBSP. FLOUR
1/2 CUP OF DRY RED WINE
1 CUP OF BEEF BROTH
SALT AND PEPPER TO TASTE

PROCEDURE:
Preheat oven to 350*

Butterfly your steak, season with salt and pepper.  Top with the cheese and spinach.  Roll up lengthwise, going with the grain.  Using butchers twine, tie the steak fairly tight.  Season the outside with more salt and pepper.

Place a cast iron pan over medium-high heat and add some canola oil to the pan.  It will get real smoky so make sure you have adequate ventilation.

Place the steak in the pan, browning all sides, approximately 1 minute each side.  Add the fresh thyme and rosemary to the pan and place it in the oven.

After about 25-30 minutes check the steak with a thermometer.  It should read about 130* for medium-rare or 135* for medium.  The steaks temperature will rise as it rests and you make the sauce.  When it is up to temp, remove the pan.  Set the steak on a cutting board loosely tented with foil.  

Place the pan over medium heat and add the mushrooms and onions with a pinch of salt.  Remove the woody stalks of the herbs but leave the leaves behind.  Saute until the onions are translucent and the mushrooms are nice and brown.  Add the butter and flour, stirring for a minute.  This will create a roux and thicken the sauce.  Add the red wine, scrape the bottom of the pan and bring to a boil and reduce by half.  Add the beef broth and bring back to a boil, then lower heat to a simmer.  Reduce to a sauce like consistency, remove from heat and add a pat of butter.  This gives sauces the glossy look you see in restaurants.

Slice the steak and spoon over the sauce.  Serve

 

HERE IS THE FIREHOUSE KITCHEN TV SHOW IN CASE YOU MISSED IT!

555 EATS - SPAGHETTI SQUASH WITH PALEO-ISH MEATBALLS

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 I HAVE SAID BEFORE, I LOVE SPAGHETTI.  BUT SOMETIMES I WANT TO SATISFY THAT CRAVING WITHOUT ALL THE CARBS.  AND HERE IS HOW I DO IT....SPAGHETTI SQUASH.  WHEN SPAGHETTI SQUASH COOKS, ITS FLESH SHREDS UP INTO "NOODLE" LIKE SHAPES SIMILIAR TO SPAGHETTI.  UNLIKE MANY OTHER SQUASHES IT IS FAIRLY BLAND, NOT SWEET AT ALL AND SO IT WILL TAKE TO A MARINARA OR RAGU VERY WELL.  THE "NOODLES" HAVE A SLIGHT CRUNCH TO THEM BUT ARE STILL VERY TENDER.  I HAVE ANOTHER RECIPE FOR SPAGHETTI SQUASH "MAC N' CHEESE" THAT I AM DYING TO TRY OUT...LOOK FOR THAT VERY SOON.

SPAGHETTI SQUASH

Serves 4
INGREDIENTS:
3 SPAGHETTI SQUASH, cut in half and seeded
28 oz. CAN TOMATO SAUCE

PROCEDURE:
Pre-heat oven to 400*

Place the squash cut side down on a large baking sheet

Add just enough water to cover the bottom of the pan.  This will help steam the squash while it cooks.

After about 30-45 minutes check the squash by piercing the flesh with a knife.  If it goes all the way through to the skin then it is done.  Remove from the oven and let cool slightly

Using a fork, shred the squash flesh into strands.  Reserve the empty "shell" if you would like to use it as a serving bowl.

If you made meatballs, remove them from the pan at this point and set aside.  Toss in the squash to the sauce and remove from heat.  Serve inside the reserved shell with the meatballs.
 

PALEO-ISH MEATBALLS

These meatballs could be considered paleo if it weren't for the little bit of breadcrumbs used.  You could probably omit the breadcrumbs, but run the risk of them falling apart.  And don't be scared of the apple sauce used in place of the egg, it works.  Because it is unsweetened you don't even detect it and it helps keep them moist.

INGREDIENTS:
1 LB. GROUND TURKEY
1 LB. GROUND PORK
1 CARROT, peeled and shredded
1 MEDIUM ONION, peeled and grated
1 TSP. ONION POWDER
1 TSP. GARLIC POWDER
4 TBS. UNSWEETENED PLAIN APPLE SAUCE
2 TBS. BREADCRUMBS
2 TSP. SEA SALT AND PEPPER
A handful of FRESH BASIL, chopped
 

PROCEDURE:
Mix all ingredients together in a large bowl.  

Shape your meatballs to the size you like.

In a large sauce pan, heat olive oil over medium heat.

Add the meatballs to the pan, be careful not to overcrowd.  Do this in batches if needed

When all the meatballs are browned on all sides add tomato sauce and simmer for 20 minutes, rotating them occasionally.
 

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND @555FITNESS AND HASHTAG US #FORKANDHOSECO , #555EATS.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A555 EATS FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - CHICKEN PICCATTA

HARD TO BELIEVE WE ARE ONE DAY AWAY FROM THE FIREFIGHTER THROWDOWN IN ATLANTA.  F&H CO. CAN'T WAIT TO MEET ALL THE COMPETITORS AND FRIENDS WE HAVE MADE, AND TO ALL OF YOU WE THANK YOU FOR YOUR SUPPORT!  THIS WEEK'S RECIPE COMES FROM LT. CRAIG WEINBAUM OF GREATER NAPLES FIRE AND RESCUE.

CHICKEN PICCATTA

LT. Craig Weinbaum
Greater Naples Fire Rescue
Naples Florida
Station 21
"The House of Pain"

INGREDIENTS:
OLIVE OIL
6 BONELESS SKINLESS CHICKEN BREASTS, butterflied
FLOUR, four dustin
4 CLOVES OF GARLIC, rough chopped/sliced
2 cups of WHITE WINE
JUICE OF 2 LEMONS
1 STICK BUTTER
Tsp. FRESH THYME
1/2 tsp. DRY MUSTARD
I small jar CAPERS, drained
SALT AND PEPPER, to taste

PROCEDURE:
Heat skillet with olive oil
Dust chicken with flour. Add chicken and 1/2 the garlic to hot oil and sauté until lightly browned.
Remove chicken from pan and place on baking sheet. Place in oven at 250 to stay warm. Deglaze pan with 2 cups wine. Allow wine to reduce. Add lemon juice and continue to reduce add 1/2 of left over garlic and the drained capers, thyme and mustard. Finish with the butter. Return chicken to the pan until ready to serve.

Mashed Red potatoes :
Boil enough water to cover 5lbs of red potatoes slice potatoes in half and add to pot. Boil until fork tender. Drain water add 2 stick butter and remaining garlic salt and pepper to taste. Add  cup of half and half and mash the potatoes with a hand masher or mixer. Add more half and half as needed for desired consistency. 
Asparagus:
1 lb of thin asparagus cut off woody ends and steam until desired tenderness. Season to taste.

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICKHERE !

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

STAY SAFE, EAT WELL!

555 EATS - CHICKEN WITH ARTICHOKES AND SUN DRIED TOMATOES

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 !

SOMETIMES A FIREFIGHTER WILL TAG US IN A MEAL PIC AND MY FIRST THOUGHT WILL BE "I NEED THAT RECIPE".  THIS IS ONE OF THOSE DISHES, AND OF COURSE IT COMES FROM DOMINICK BRIGANTI OF THE CLEARWATER FIRE AND RESCUE.  DOMINICK IS ALWAYS CREATING SOMETHING SIMPLE YET DELICIOUS....AND THIS IS NO EXCEPTION

CHICKEN WITH ARTICHOKES AND SUN DRIED TOMATOES

DOMINICK BRIGANTI - CLEARWATER FIRE AND RESCUE, FL

Serves 2:

INGREDIENTS: (Approximates because like myself, Dominick rarely measures)
2 Chicken Breasts filleted then sliced
1 Can Artichokes quartered
1/2 cup Sun-dried tomatoes, julienned (packed in EVOO)
Half yellow onion
1 Lg clove garlic, smashed, large chop
White wine
Whole dried Calabrian chile pepper
EVOO
Unsalted butter
AP flour
Garlic powder
Ground white pepper
Ground black pepper
Sea salt
Chicken base
Chopped flat leaf parsley
Fresh thyme

PROCEDURE:
Season chicken with salt, pepper and garlic powder
Toss chicken in flour to lightly coat
Sauté chicken in EVOO until lightly browned
Add garlic and dried chile pepper (leave whole), when garlic is golden add onion
Once onion is translucent add artichokes and sun-dried tomatoes (some of the oil there packed in too)
High heat, add white wine and reduce then add 2 Tbs butter
Cook on med to incorporate butter then finish with fresh parsley and thyme.
 

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 - CHERRY CHIPOTLE BARBECUE SAUCE

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

CHERRY CHIPOTLE BARBECUE SAUCE

ALEX CALLEGARI - BOCA RATON FIRE DEPT.

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

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

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

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

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

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !

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

STAY SAFE, EAT WELL!

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

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

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

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

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

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

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

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

1 lb. COOKED PORK, diced

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

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

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

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

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

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

 

555 EATS - BUTTER CHICKEN

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 WEEKS' 555 EATS WITH OUR FRIENDS AT 555 FITNESS COMES FROM A LONGTIME F&H CO. SUPPORTER ALLLLLL THE WAY FROM AUSTRALIA. DREW MCKENNA HAS AN INSTAGRAM ACCOUNT THAT IS DEFINITELY WORTH CHECKING OUT, I MEAN UNLESS YOU DONT LIKE DELICIOUS LOOKING FOOD.  GO FOLLOW @TONGSANDTURNOUTS IF YOU KNOW WHATS GOOD FOR YA!

BUTTER CHICKEN IS A POPULAR INDIAN DISH THAT IS TYPICALLY MADE WITH A MILDLY SPICED CURRY AND YOU GUESSED IT...BUTTER.  DREW REPLACES THE BUTTER IN HIS RECIPE WITH COCONUT MILK, BRILLIANT!

PALEO BUTTER CHICKEN

Sauce yields 4-5 servings

400ml (1 3/4 cup) COCONUT MILK
1 1/2 tsp GARAM MASALA
1 1/2 tsp SMOKED PAPRIKA
1/2 tsp CUMIN
1 LARGE ONION, chopped 
3 CLOVES OF GARLIC, smashed
2 1/2 TOMATOES, chopped
2 tsp FRESH GINGER, grated
4 CHICKEN THIGHS, excess fat trimmed

In a slow cooker I combined all ingredients and cooked on low for about 4 hours.

Enjoy!
 

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 - CURRY SAUCE

WE ARE THROWING DOWN ANOTHER GREAT RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THE THROWDOWN IS SOON TO BE UPON US AND WE CAN NOT WAIT! 

YET ANOTHER RECIPE THAT PROVES WE DO MORE THAN JUST CHILI IN FIREHOUSE KITCHENS !  CURRY SAUCE ORIGINATED IN SOUTH AND SOUTHEAST ASIA AND HAS MORE THAN A DOZEN "VERSIONS" RANGING FROM MILD TO VERY SPICY AND DRY TO WET.  IT WOULD BE IMPOSSIBLE TO SUMMARIZE THE ENTIRE HISTORY OF CURRY IN ONE BLOG POST BUT I WILL TELL YOU THIS, A VERSION OF CURRY CALLED CHICKEN TIKKA MASALA IS THE "NATIONAL DISH" OF ENGLAND.  YUP, NOT FISH AND CHIPS LIKE YOU MIGHT HAVE EXPECTED.  

CURRY SAUCE

Ian S. Gordon
Windsor Severance Fire Rescue - Colorado
Serves 8
These are approximate amounts

INGREDIENTS:

EXTRA VIRGIN OLIVE OIL

4-5 CLOVES OF GARLIC, chopped

2-4 TBS. RED PEPPER FLAKES

ZEST OF 1 LEMON

4 CUPS OF COCONUT MILK

4 TBS. CURRY POWDER

HONEY

1 TBS. CINNAMON

3-4 TBS. SOY SAUCE

2 TBS. SUGAR

3 TBS. SALT

BASIL, chopped

FLOUR/WATER ROUX, for thickening

PROCEDURE:

Combine Coconut milk, soy sauce, sugar, honey and some salt in a bowl and whisk.

Cover bottom of pan/pot with thick layer of oil and heat to medium.

When heated, add chopped garlic, red pepper flakes, lemon zest, and curry powder and let fry for 1 minute.

When garlic is aromatic, add Milk mixture and let boil for several minutes while stirring occasionally.

Add thickening roux to desired consistency and remove from heat. Add basil and now ready to serve.

For This Dish

Grill Split chicken breasts-Season with oil, salt, pepper, garlic powder, paprika, and red pepper.

Boil rice in rice cooker or pot.

Saute in oil - zucchini, yellow squash, green/red peppers, onion.

Serving suggestion- over a bed of rice, sautéed veggies, chopped breast drizzled in curry sauce.

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 - PORCHETTA

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 !

 PORCHETTA....A DISH THAT CELEBRATES THE PIG IN ALL IT'S BEAUTIFUL GLORY.  AND WHILE THIS MAY NOT BE THE HEALTHIEST OF MEAL WE HAVE FEATURED ON 555 EATS, IT IS A PERFECT CHEAT MEAL FOR THE WHOLE CREW AFTER YOU CRUSH A KICK ASS 555 HONOR WOD TOGETHER.

This Italian dish traditionally uses a whole de-boned pig.  Anthony was able to create the same great pork flavor using more practical cuts like the loin.

PORCHETTA

Anthony Little
Indian River County Fire Rescue Iaff Local 2201
Firefighter/Paramedic

INGREDIENTS:
5-7 lb. PORK BELLY, in one piece. (Will be a square) This will be rolled over pork loin
2 lb. PORK LOIN 5 tbsp FENNEL SEED, toasted and ground
3 tbsp FRESH ROSEMARY
1 tbsp CRUSHED RED PEPPER
zest of 1.5 LEMONS
6 slices of PROSCIUTTO
2 tbsp SEA SALT
FRESH GROUND BLACK PEPPER
1/4 cup OLIVE OIL 
7 cloves GARLIC
butchers twine
2 cups CHICKEN STOCK
3 tbsp BUTTER
1/4 cup WHITE WINE

PROCEDURE:
Prep a day in advance. Place belly meat side down. Score pork belly skin with razor or sharp knife. Score in a cross pattern (checkerboard). Score just enough to break skin but not into the fat.

In a food processor add ground fennel seed, rosemary, red pepper, lemon zest, sea salt, garlic and olive oil. Grind until a nice paste and rosemary is finely chopped. Smear this mixture over the meat side of the pork belly. Grate fresh pepper over the meat side on top of the smear. Place your prosciutto slices flat, enough to try and cover the entire belly over the smear. Take your loin and roll the belly (meat side to the loin) so that there is about a two inch over lap. The skin side should be on the outside exposed. Generously salt the skin. Let is sit uncovered overnight in the fridge. 

Let porchetta come to room temp for two hours prior to cooking. When ready to cook, preheat the oven 250F. Pat porchetta dry and salt again. Place porchetta in baking pan with a rack. (on the rack). Add just enough chicken stock to the pan so that the drippings dont burn (you can make a gravy at the end with the drippings). Let cook for 8 hours. Every 30 minutes baste with juices or olive oil and resalt every couple of hours. 

Take porchetta out and turn oven to 500 or full blast. Put back in when oven hot and let porchetta skin puff up and get nice and brown. About 45 minutes and rotating to get all sides. This will give you the nice crackling skin. Let rest for 15 minutes. Serve with polenta, risotto etc.

Gravy......take drippings, 1 cup chicken stock, white wine and reduce, finish with butter.
Top with a sunny side up egg!

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 - GRILLED MANGO SAUCE

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

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

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

PROCEDURE:
Preheat grill to high heat.

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

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

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

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN,CLICK HERE.

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

STAY SAFE, EAT WELL!

555 EATS - PASTA RATATOUILLE

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

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

RATATOUILLE WITH VEGGIE PASTA

BRIAN BASTINELLI

HARRISBURG FD, PA

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

Ingredients:

3 Garlic cloves, minced

2 Eggplants, cubed

1 Onion, chopped

3 Tomatoes, chopped

2 1/2 C of sliced mushrooms

2 Zucchini, Sliced

3 C Butternut squash, cubed

Medium sized bag of Kale, chopped

1 C Parmesan

Fresh basil and parsley

Salt and pepper to taste

Procedure:

Preheat oven to 375*

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

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

Bake for 45 minutes

Serve with vegetable pasta for a complete meal!

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

STAY SAFE, EAT WELL!

MARINATED STEAK WITH CHIMICHURRI

LONDON BROIL.  NOT A BIG FAN.  I WOULD MUCH RATHER A BONE-IN RIB EYE TWO INCHES THICK.  BUT WHEN IT COMES TO FIREHOUSE COOKING, IT'S ALWAYS WISE TO SHOP ON A BUDGET.  HENCE, THE LONDON BROIL ON TONIGHT'S MENU.  BUT AFTER A LITTLE MARINATING AND GRILLING IT IS READY FOR THE BRIGHT HERBACEOUS CHIMICHURRI SAUCE TO IT TAKE TO ANOTHER LEVEL....

NOTHING BEATS GARDEN FRESH HERBS.  ONE OF THE MANY REASONS I LOVE THIS TIME OF YEAR!

THE SMELL COMING OFF THIS MARINADE IS ENOUGH TO MAKE YOUR MOUTH WATER.  THESE BOLD ASSERTIVE FLAVORS ARE PERFECT FOR A LARGER STEAK LIKE LONDON BROIL.

CHIMICHURRI SAUCE IS AN ARGENTINIAN GREEN SAUCE TRADITIONALLY SERVED WITH GRILLED MEATS.  COMPRISED MOSTLY OF PARSLEY, GARLIC, ONIONS, OLIVE OIL AND VINEGAR, IT ADDS A NICE "POP" TO RICH CUTS OF MEAT THAT HAVE BEEN KISSED BY THE GRILL.   

HERE IS A TECHNIQUE I LEARNED FROM BBQ GOD ADAM PERRY LANG.  IT'S CALLED MAKING A BOARD SAUCE.  ESSENTIALLY, YOU PUT YOUR SAUCE ON THE CUTTING BOARD, THEN LAY YOUR MEAT ON TOP.  PROCEED TO CARVE AND AS THE JUICES COLLECT ON THE BOARD, THEY MINGLE INTO THE SAUCE.  IT'S SO SIMPLE IT'S RIDICULOUS..

STEAK MARINADE:
 

2 SPRIGS OF ROSEMARY, leaves removed and chopped
4 SPRIGS OF THYME, leaves removed and chopped
4 CLOVES OF GARLIC, smashed
1 CUP OF OLIVE OIL
1/2 CUP OF DRY RED WINE
2 TBS. OF SOY SAUCE
SALT AND PEPPER

PLACE ALL INGREDIENTS IN A BOWL OR SHALLOW DISH. STIR TO COMBINE AND ADD THE STEAK.  MARINATE ATLEAST 4 HOURS

CHIMICHURRI SAUCE:
 

LARGE BUNCH OF PARSLEY, rough chopped
SMALL HANDFUL OF BASIL, rough chopped
1 LARGE SHALLOT, chopped
3 CLOVES OF GARLIC, chopped
3 TBS. TARRAGON VINEGAR, substitute white or red wine vinegar if needed
LARGE PINCH OF RED PEPPER FLAKE
SALT AND PEPPER TO TASTE
OLIVE OIL

PLACE ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER.  PULSE WHILE ADDING OIL SLOWLY UNTIL A SAUCE IS FORMED.  SERVE OVER GRILLED MEATS OR EVEN SHRIMP
 

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

STAY SAFE, EAT WELL!