BATTLE OF THE BRAVEST CHEFS - OSSO BUCCO

CHEF: CHRIS LUZZI ~ FIREFIGHTER/MASTER ANGLER, GREENVILLE F.D.

DISH: OSSO BUCCO a.k.a A.J. "OSSO" FUSCO

      LUZZI'S VEAL SHANKS BRAISING SLOWLY IN THE OVEN

WHEN I CAME UP WITH THE IDEA TO HAVE A "DIGITAL" COOK-OFF FOR THE BATTLE OF THE BRAVEST CHARITY HOCKEY GAME, I KNEW EXACTLY WHO TO CALL.  FIREFIGHTER CHRIS LUZZI FROM THE GREENVILLE FIRE DEPARTMENT HAS BEEN A FORK AND HOSE CO. SUPPORTER FROM DAY ONE, HE IS A BEAST IN THE FIREHOUSE KITCHEN CRANKING OUT LASAGNAS, BBQ, PORK CHOPS, YOU NAME IT.  IT WAS NO SURPRISE WHEN HE ACCEPTED MY CHALLENGE, AND BOY DID HE BRING IT WITH HIS OSSO BUCCO, THAT HE NAMED AFTER ME OF ALL PEOPLE!  I WAS GIVEN THE NICKNAME "BUCCO" BY A FRIEND,  IT REFERS TO CHEF ARTIE BUCCO FROM THE SOPRANOS.  WELL PLAYED SIR....

CHRIS PAIRED THE TRADITION MILANESE DISH, OSSO BUCCO, WITH A CREAMY MUSHROOM RISOTTO AND SAUTEED PEAS WITH ONIONS

LUZZI'S OSSO BUCCO

INGREDIENTS:
-4 veal shanks 2-3 inches thick
-enough flour to coat 4 shanks
-1/2 cup chopped sweet onions
-1 cup white cooking wine *optional
-1/2 cup chopped celery
-salt and pepper to taste
-1/2 cup chopped carrots
-2 cups chicken stock
-2 tbsp of garlic minced
-3-5 sprigs of fresh thyme
-1/4 lb pancetta 

PROCEDURE:

1) Heat up Dutch oven over stove on medium heat bout 5 min.  Add pancetta and cook until 

it becomes crispy and most of fat has liquefied. Remove pancetta leaving remaining fat in 

pan.

2) Salt, pepper and flour the veal shanks. Brown veal shanks on ALL sides. When brown 

remove and set aside.

3) Deglaze the pan if at home use dry white wine!!!!!!! If at the firehouse use chicken stock

4) Add onions celery and carrots to the Dutch oven and cook until they brown a little or they 

become translucent(if they start to stick and burn a little deglaze again) then add garlic 

and thyme 

5) Add the shanks and pancetta back to the pan add remaining wine(if at home otherwise 

use chicken stock) then add some more chicken stock to bring the level of the liquid half 

way up the side of the veal shank. Bring the liquid to a simmer then cover and bake in the 

oven for about 2 hours at 325

THROWDOWN THURSDAY - "ROOM AND CONTENTS" RUB

SMOKE SHOWING - PART 1

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN.  THIS WEEK WE CONTINUE OUR 2 PART SERIES "SMOKE SHOWING" WHERE WE ARE THROWING DOWN SOME TIPS AND RECIPES ON USING SMOKE IN COOKING AT THE FIREHOUSE.  IN PART 1 OF OUR TUESDAY TIPS WE DISCUSSED HOW TO GO ABOUT USING WOOD CHIPS AND THE DIFFERENT TYPES OF WOOD.  LOW AND SLOW BARBECUE DOES NOT HAVE TO BE FATTY CUTS OF BEEF AND PORK.  FOR THIS RECIPE WE SHOW YOU HOW YOU CAN ACHIEVE THOSE GREAT BARBECUE FLAVORS USING CHICKEN!

THIS WEEKS RECIPE GET'S MUTUAL AID FROM OUR INSTAGRAM BROTHER @DCFD1958 FROM THE DISTRICT OF COLUMBIA FIRE DEPT.

FORK AND HOSE CO.'S "ROOM AND CONTENTS" RUB
Room and Contents refers to a one room fire that is easily extinguished.  This simple rub has a hint of spiciness from the chile powder and pepper flake that gets "extinguished" by a touch of sweetness from the brown sugar.

Yields enough for one bird, with extra left over
3 TBS. KOSHER SALT
2 TBS. BLACK PEPPER
2 TBS. CHILE POWDER
1 TBS. RED PEPPER FLAKES
2 TBS. BROWN SUGAR
1 TBS. GARLIC POWDER
1 TBS. PAPRIKA
1 TBS. CORIANDER

 

DCFD1958's WHOLE CHICKEN

Apply your favorite rub all over the bird, liberally

Get your grill/smoker at a consistent 250*

Smoke over cherry wood for 3 hours.  Other types of wood such as apple, oak and hickory are also great for poultry

Serve

THROWDOWN THURSDAY - CAULIFLOWER "RICE" WITH SHRIMP

EWA'S CAULIFLOWER FRIED "RICE" WITH SHRIMP

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN!  THIS WEEK'S TUESDAY TIP WAS HOW TO TURN CAULIFLOWER INTO CAULIFLOWER "RICE" AND NOW WE HAVE A RECIPE FOR YOU TO USE IT IN.  

IN THE SHORT AMOUNT OF TIME I HAVE KNOWN EWA FROM 555 FITNESS, I HAVE LEARNED THAT THIS GIRL CAN COOK!  IM ALWAYS INSPIRED WHEN I SEE HER INSTAGRAM FEED @MOREWEIGHTMORECAKE.  NOT ONLY IS THIS RECIPE IS A GREAT ALTERNATIVE TO CHINESE TAKE-OUT, BUT IT CAN BE TAILORED TO YOUR LIKING AND IT IS SUPER QUICK TO PREPARE.

INGREDIENTS
- 3 CUPS RAW CAULIFLOWER PULSED IN A FOOD PROCESSOR, MICROWAVED 3-5 MINUTES
- 1/2 C FROZEN PEAS
- 1/2 C CARROTS, THINLY SLICED
- 3-4 GARLIC CLOVES, MINCED
- 1/2 C ONION, DICED
- SHRIMP (SUBSTITUTE ANY OTHER MEAT YOU LIKE)
- 1 EGG AND 2 EGG WHITES, SCRAMBLED
- LIQUID AMINOS, COCONUT AMINOS OR SOY SAUCE
- WATER CHESTNUTS

1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Add in peas, and carrots (feel free to thaw or microwave these ahead of time)and cook until carrots begin to soften and peas are heated through, about 3-4 minutes

3. Next stir in scrambled eggs , cauliflower liquid aminos, cooked shrimp, water chestnuts (and any other veggies/meat you desire). Cook stirring frequently for about 5-7 more minutes.
 

THROWDOWN THURSDAY - SCALLOP STUFFED SALMON

JIMMY G'S "SCALLOP STUFFED SALMON"

TIME TO THROWDOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK IS A SPECIAL ONE BECAUSE WE ARE FEATURING A DISH FROM THROWDOWN COMPETITOR JIMMY GAUDET OF THE ALBANY FIRE DEPARTMENT IN NEW YORK.  

FISH IS CERTAINLY NOT THE MOST POPULAR TYPE OF FOOD IN THE FIREHOUSE, WHICH IS UNFORTUNATE BECAUSE IT IS PACKED WITH NUTRIENTS.  BUT WE ARE HERE TO HELP YOU CHANGE THAT.  TO START, THEY ARE LOADED WITH PROTEIN, WHICH IS ESPECIALLY IMPORTANT FOR THE REBUILDING OF MUSCLE.  A 6 OZ. PORTION OF WILD SALMON CAN HAVE UP TO 34 GRAMS OF PROTEIN, ALL THE WHILE SUPPLYING YOU WITH HEART HEALTHY OMEGA 3 FATTY ACIDS.  UNLIKE OTHER ANIMAL PROTEINS, FISH CONTAIN LITTLE TO NO SATURATED FATS, WHICH CAN INCREASE BAD CHOLESTEROL.  TUNA IS ALSO A GREAT CHOICE,  A 6 OZ. PORTION MAY CONTAIN A WHOPPING 52 GRAMS WITH ONLY 260 CALORIES.

THIS RECIPE FOR STUFFED SALMON IS A GREAT WAY TO INTRODUCE FISH INTO THE FIREHOUSE BECAUSE IT IS QUICK, SIMPLE AND DELICIOUS!

SERVES 6
INGREDIENTS

6 - 6oz. WILD SALMON FILLETS
1/2 lb BAY SCALLOPS (These are the smaller version,  the larger being the Diver or Sea Scallop)
6oz. PACKAGE STOVE TOP STUFFING
PAPRIKA
1 LEMON
OLIVE OIL
SALT AND PEPPER

DIRECTIONS

Preheat oven to 350*

Put scallops and stuffing in a food processor or blender and pulse until roughly chopped and combined

Fry the scallop stuffing mixture in a pan with a drizzle of olive oil, some paprika, salt and pepper, remove and set aside

Lay the salmon fillets flat, sprinkle with some paprika and juice from 1/2 lemon and then place a thin layer of stuffing on the fillets.

Roll the fillets up and place seam-side down on a parchment paper covered baking sheet, season with a little more paprika. 

Bake for 25-30 minutes, remove from oven and squeeze the remaining lemon juice over the top. Serve

CALORIES: 470 approx. per serving
 

LENTIL SOUP FROM ENGINE 2 DIET

IT GOES WITHOUT SAYING THAT WE HAVE HAD A CRAZY WINTER ALL OVER THE COUNTRY, FRIGID TEMPERATURES AND SNOW SEEM TO BE AN EVERYDAY OCCURRENCE.  NOTHING CURES THE WINTER BLUES LIKE A NICE HOT BOWL OF SOUP, AND THIS LENTIL SOUP FROM OUR FRIENDS AT ENGINE 2 DIET DOES JUST THAT.  LENTILS ARE VERY LOW IN FAT WITH TONS OF FIBER AND PROTEIN, IN OTHER WORDS THEY ARE PERFECT FOR FUELING YOU THROUGH YOUR WORKOUT OR ON THE FIRE FLOOR..

LENTIL SOUP

SERVES 4

INGREDIENTS:

1 ONION, CHOPPED
3 CLOVES GARLIC, MINCED
2 BAY LEAVES
16 OZ LENTILS, RINSED AND DRAINED
32 OZ VEGETABLE STOCK
2 C WATER
1 TSP DRIED THYME
½ TSP WHITE PEPPER
4 CARROTS, SLICED
4 STALKS OF CELERY WITH GREEN TOPS, CHOPPED
4 CUPS SPINACH, CHOPPED
1 TBS WHITE VINEGAR

INSTRUCTIONS:

Sauté the onion, garlic, and bay leaves on high heat in a large soup pot for 5 minutes, until onion browns.

Add the lentils, stirring for 3 minutes, until warm.

Add remaining ingredients and cook covered on low heat for 20 minutes, adding water as necessary to achieve desired consistency.

Add chopped spinach and vinegar and remove from heat. Let sit covered for a few minutes before serving.

THROWDOWN THURSDAY - SWEET PO-TATOR TOT CASSEROLE

TIME FOR THROWDOWN THURSDAY WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN, WHEN WE FEATURE HEALTHY RECIPES FOR THE FIREHOUSE.  THIS RECIPE FOR POTATO CASSEROLE IS FROM EWA OF 555 FITNESS.  THIS DISH PROVES THAT YOU DON'T NEED TO SACRIFICE FLAVOR FOR NUTRITION.  SUBSTITUTING HEALTHIER INGREDIENTS RESULTS IN A NUTRITIOUS AND DELICIOUS MEAL THAT IS SURE TO SATISFY THE CREW.

LOADED SWEET PO-TATOR TOT CASSEROLE

1 PACKAGE OF ALEXIA SWEET POTATO PUFFS/TATOR TOTS
2-3 TBSP DINOSAUR BBQ CAJUN FOREPLAY (OR YOUR FAVORITE SPICE RUB)
3/4 CUP FAT FREE CHEDDAR CHEESE
1/4 LB 99% GROUND TURKEY, BROWNED
3-4 PIECES OF COOKED BACON, CHOPPED (45% LOWER SODIUM, 33% LESS FAT)

**serves 2 safely.... but why not make extra to have as dessert, or add a fried egg and eat again for breakfast


1. Preheat Oven and once heated, place frozen tator tots in according to directions. I added the Cajun Foreplay Rub into the package, shook it around to coat the tots and then placed the tator tots on a baking sheet (***remove these with a several minutes left so you can place them back in to finish cooking later without burning them or making them too crispy)

2. Fry Bacon in Cast Iron Skillet (or your favorite pan). Drain excess fat but leave a little in the bottom of the skillet to place the tator tots in. Set bacon aside

3. Brown Ground Turkey and drain excess liquid/fat.

4. Once everything is cooked, placed the tator tots in the skillet, add the turkey, cheese, and top with bacon pieces. Place back in oven to finish melting/browning.

5. Remove, LET COOL (unless you like HOT cheesy lava sticking to the roof of your mouth while simultaneously incinerating your tongue's taste buds and placing them OOS so you can't enjoy your dinner), and ENJOY!!! If you'd like, you can also add Meat Hot Sauce, Frank's Red Hot, Sour Cream, Salsa or Scallions.

 The entire skillet/dinner (as written) is 1,039 calories with 35 g of Fat, 100g Carb and 81g Protein

CHICKEN CORDON "BUCCO"

YOUR PROBABLY WONDERING WHAT THE NAME "CORDON BUCCO" MEANS, LET ME EXPLAIN.  THERE WAS CHARACTER ON "THE SOPRANOS" NAMED ARTIE BUCCO AND HE WAS A CHEF, MY NAME ALSO HAPPENS TO BE ARTIE ALTHOUGH MANY KNOW ME AS AJ.  A FRIEND OF MINE NICKNAMED ME "BUCCO" WHEN HE FOUND OUT I LIKED TO COOK, AND LIKE THEY SAY THE REST IS HISTORY.  THIS DISH IS MY TAKE ON CHICKEN CORDON BLE.  I PUT MY ITALIAN TWIST ON IT AND MADE IT A LITTLE HEALTHIER AT THE SAME TIME BY USING COCONUT MILK INSTEAD OF CREAM OR FLOUR AND BUTTER FOR THE SAUCE.

Serves 3-4
4 THIN SLICED CHICKEN CUTLETS
2 EGGS AND FLOUR FOR DREDGING
PANKO BREADCRUMBS
1/4 LB PROSCIUTTO
SMALL BALL OF SMOKED MOZZARELLA, OR SHREDDED MOZZARELLA
SMALL CAN OF COCONUT MILK
3 TBS HONEY MUSTARD 
SMALL PACKAGE MUSHROOMS, SLICED
SALT AND PEPPER TO TASTE

Heat olive oil in a large skillet or pan over medium heat

Season chicken with salt and pepper.  Dredge cutlets in seasoned flour, then eggs and finally in panko.  Brown cutlets, in batches if necessary, remove and set aside.  Top the cutlets with the prosciutto and then the cheese.

Add a little more olive oil to the pan and add the mushrooms.  Saute for a minute or two and add coconut milk.  Scrape the bottom of the pan to loosen up any brown bits.  Add the honey mustard and bring the sauce to a simmer. Salt and pepper to taste. 

Add the chicken to the pan and continue cooking until the chicken is cooked through, 10-15 minutes.  Finish under the broiler if possible to brown the cheese.  
 

ROPA VIEJA

ROPA VIEJA LITERALLY TRANSLATES TO "OLD CLOTHES" IN SPANISH.  IT IS A SHREDDED BEEF DISH THAT IS USUALLY MADE WITH A SOFRITO, WHICH IS A TOMATO BASE SAUCE IN SPANISH AND LATIN COOKING.  IT IS TYPICALLY MADE UP OF PEPPERS, ONIONS, GARLIC AND CILANTRO.  THERE ARE STORE BOUGHT VARIETIES THAT WOULD BE JUST FINE FOR THIS RECIPE, BUT I PREFER TO MAKE MY OWN.  THIS IS A STOVE-TOP VERSION BUT CAN EASILY BE DONE IN A SLOW COOKER.

Serves 3-4

1 FLANK STEAK CUT UP INTO THIRDS
1 ONION, PEELED AND SLICED
2 GARLIC CLOVES, CHOPPED
3 BELL PEPPERS, STEMMED,SEEDED AND SLICED
BUNCH OF CILANTRO
RED WINE VINEGAR
LARGE CAN OF TOMATO SAUCE 
SMALL CAN OF LOW SODIUM BEEF BROTH
CUMIN
SALT 
PEPPER
OLIVE OIL
RICE, COOKED ACCORDING TO PACKAGE
 

Season steak with salt and pepper

In a large dutch oven or pot, heat a few "glugs" of olive oil over medium-high heat

When the oil just starts to smoke, brown the steak in batches on all sides and set aside on a plate. Add the onions to the pot, season with a pinch of salt.  When onions are translucent add the peppers and garlic to the pot.  When garlic just starts to brown, pour in a few splashes of red wine vinegar to deglaze the bottom of the pan.  Scraping any brown bits stuck to the bottom. 
Add the tomato sauce to the pan and season with salt, pepper and cumin to taste. 

Return the steak to the pan and just enough beef broth to cover.  Cover the pot and simmer for 2-3 hours or until the steak is fork tender.  
When the steak is done, remove to a bowl and shred.  Return the steak back to the pot and simmer uncovered for about 30 minutes to thicken the sauce up a little. 

Serve over rice and garnish with cilantro
 

PENNE WITH ROASTED BROCCOLI AND GARLIC

To say I ate well on my honeymoon in Italy would be an understatement.  The flavors, smells and sights of the country where my ancestors came from will always be ingrained in my memory.  Every meal had one thing in common, simplicity, both with the ingredients and technique.  This pasta dish exemplifies that in the roasting of the fresh broccoli, which caramelizes the vegetables natural sugars, adding another dimension of flavor.  The slightly sweet crispy brown bits of broccoli, the salty sharpness of the cheese and the heat of the pepper all come together with the help from some good extra virgin olive oil.  Buon appetito!

Serves 3-4
3 SMALL HEADS OF BROCCOLI, CUT INTO FLORETS AND STEMS SLICED 
6 GARLIC CLOVES, PEELED AND SMASHED
1 1/2 LBS PENNE, YOU CAN SUBSTITUTE WHOLE WHEAT PASTA
EXTRA VIRGIN OLIVE OIL
CHILI FLAKES
PARMESAN CHEESE

Preheat oven to 450*

Toss broccoli in a bowl with some olive oil and a touch of salt and pepper.  Spread the florets out in a single layer on a baking sheet and roast for 20-25 minutes until just tender and edges have started to brown.  

As the broccoli roasts, heat a few big "glugs" of olive oil in a large pan over medium heat.  Add the garlic, being careful not to burn.  When the garlic is a golden brown remove and add as much chili flakes to the pan as you desire.

While broccoli is roasting and the garlic is browning , cook the pasta for 1 -2 minutes less than what the package says in salted water.  Al dente is best!

When the pasta is done, drain, while reserving the pasta water in the pot.  Add the pasta to the pan with olive oil and chili flakes, toss in the broccoli and a couple spoonfuls of pasta water.  Stir and continue to cook over medium heat for a minute or two until pasta is cooked to al dente.  Remove the pan from the heat and sprinkle in some parmesan cheese and a couple swirls of olive oil.  The parmesan cheese and pasta water will combine, creating a light sauce that will coat the pasta.  Serve with extra chili flakes for those who like the heat!