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> Firehouse Cooking, foods from our public servants
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Shadows 
Posted: 15-Aug-2004, 11:16 AM
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ZodiacHolly

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I have noticed that there a few recipes showing up in other areas that come from the Firehouse. these foods are indeed good ( I have worked in my youth as a volunteer in one and the memories of the foods is just...yumm). I decided to set up this topic area for those recipes.... any Fireman or Firewomen out there that want to contribute?


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Shadows 
Posted: 15-Aug-2004, 11:46 AM
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ZodiacHolly

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Recipe Name: THE PERFECT CHILI
Category: FIREHOUSE
Serves: 8

Seasoning mixture:

5 tables chili powder
3 tables paprika
2 teaspo cayenne pepper
2 teaspo oregano
2 teaspo garlic powder
1 teaspo ground cumin
1 teaspo fresh-ground black pepper


2 pounds ground chuck steak
1 pound breakfast sausage cut into bite-size pieces
1 large white onion diced
1 - 8 ounce can tomato sauce
1 - 8 ounce jar green chili salsa
1 - 4 ounce can green chili peppers chopped
1 - 16 ounce can tomato paste
1 - 24 ounce can whole tomatoes
chopped reserve the liquid
1 cup beef broth
16 ounce can pinto beans
3 -12 ounce bottles or cans golden beer
1 - tablespoon hot red pepper sauce
2 - pounds Cheddar cheese grated

I found this chili recipe on the web under Firehouse cooking:

In a small bowl, combine the seasoning mixture ingredients together and set aside.

In a large saucepan, brown the meats together, over medium-high heat.

Add the onion and 1/2 the seasoning mixture.

Cook, stirring occasionally, until the onions become soft.
Drain excess oil from the pan; set aside.

In a large sauce pan, combine the tomato sauce, salsa, chili peppers, tomato paste, stewed tomatoes, beef stock, pinto and kidney beans, beer and red pepper sauce; mix well.

Bring to a boil, reduce heat and simmer, stirring often, for 15 minutes.

Stir in the browned meat and the remaining seasoning mixture; simmer, stirring occasionally, for 21/2 hours.

Stir in the Cheddar cheese, and continue to simmer for 1/2 hour more.

Serve hot in warmed bowls.

Makes about 4 quarts.

This recipe from the Motor City is ?...great after that wintertime stretch? and it's the second version of a timeless classic. This chili recipe is a bit spicier than the Award Winning Homestyle version, and the beer gives it a different flavor all its own. If you're on the job don't worry about using the beer, because the alcohol cooks out and evaporates within minutes of reaching a full boil. Little preparation time and low maintenance are two reasons why this dish is seen so often on the burners of firehouse stoves. Nutrition and ease of service are two others.
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freekenny 
Posted: 20-Aug-2004, 01:07 PM
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ZodiacWillow

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O'siyo,
I had a cousin that was a volunteer fireman and it seemed that each time I stopped by the firehouse they had the best food biggrin.gif I remember them always having eggs, mainly 'cause they are cheap and ANYTHING can be added to them..one of their favourite dishes was; take a henhouse full of eggs laugh.gif scramble them in a large skillet....add fried taters, cheese, chiles, onion, sausage, bacon (any meat actually for I have seen them use leftover steak), tomato, and whatever else was on hand...mix all the ingredients together and serve with bunches and bunches of biscuits or tortillas biggrin.gif And ALWAYS on the table was hot sauce, black pepper and ketchup lol.gif
They were always 'cookin' up something with eggs and always had their belly's full fireman2.gif
~~Sty-U red_bandana.gif


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capttrk1 
  Posted: 01-Sep-2004, 03:46 AM
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ZodiacHawthorn

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Northwest Salmon
1 Cedar plank can be gotton at any home improvment store A cedar shingle will do if there is no presevative on it.
1 large Salmon filet
1 tsp salt
1tsp pepper
1/2 cup mustard Brown or Spicy if you like
1 cup brown sugar

Soak Cedar Plank for 1 hr in water, On a babarque set coals in a circle so flame is not under the plank.I use a round grill and stack the coals to the outside portion of the grill. If gas plane a metal cooking pan under the plank.
while thats heating up . place Salmon on plank salt and pepper the fish top side only.Cover this with the mustard let sit a couple of mins.then cover mustard with the brown sugar. Cook 30/45 mins. till fish is flacking with a fork remove and Enjoy with Friends. Or if you don't have friends serve this to people you don,t know and they will instantly be friends . Its EASY and FUN they will think your a Chef. I recommend alight salad of lettece, onions, tomato's and sliced tangerines with a splash of a good EVOO .


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may the sound of the pipes make your blood boil and rise you up
my brothers. 9/11 Never Forget
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Shadows 
Posted: 30-Jan-2005, 02:11 PM
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ZodiacHolly

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I found this one on the web...it is GOOD!

West Allis Firehouse Chili from the West Allis Firehouse

Prep Time: 40 minutes
Cooking Time: 2 hours

2-1/2 lbs. boneless sirloin tip roast, cut into 1" cubes
1 envelope of Southwest meat marinade mix
1/2 lb. beef smoked sausage, cut in slices
1 medium onion, diced
2 garlic cloves, chopped
1/2 c. fresh parsley, chopped
1/2 c. fresh cilantro, chopped
3 TBS. olive oil
1 can (14-1/2 oz.) diced tomatoes w/green chilies
1 can (28 oz.) diced tomatoes
1 can (2 lbs.) chili hot beans
1/2 can (7 oz.) Garbanzo beans, drained
1/2 can (7 oz.) black beans, drained
1/2 can (7 oz.) Pinto beans (Mexican)
1/3 c. steak sauce
1 qt. (32 oz.) V-8 vegetable juice
2 envelopes chili seasoning, mild



Mix marinade according to package directions, add cubed beef.

While marinating, saute onions, garlic, parsley and
cilantro in 1 TBS. olive oil in a skillet.

In Dutch oven, heat 2 TBS. oil over medium heat until hot.
Add marinated beef cubes (half at a time) and brown beef
evenly, stirring occasionally. Add onion mixture, and
sliced smoked sausage to Dutch oven. Stir well. Add all
the remaining ingredients. Bring to a boil; reduce heat
to low. Cover and simmer for 2 hours or until beef is
tender. Makes 12 generous servings.

NOTE: A firehouse competition was held and the winner
was the West Allis, WI Firehouse. This recipe is an
adaptation of the original recipe. It contains all of
the ingredients used, but proportions have been changed
to make this a home-use recipe. This recipe will fill
a stock pot or an 8 quart Dutch oven. Thank you to all
participating firehouses and the folks at the West Allis
Firehouse say, "Enjoy!"


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Shadows 
Posted: 09-Apr-2006, 07:13 AM
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ZodiacHolly

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I have seen recent mention of firefighters here in the other parts of these forums...

Do any of you have recipes from the "House" you want to share?
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capttrk1 
Posted: 12-Apr-2006, 03:14 AM
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ZodiacHawthorn

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I am a Captain in a Ladder Co. in Maryland and I do alot of cooking ,in the past I have given recipes that are easy and don't take long to prepare since you never Know when the bells will hit. Here is one that I have made and its not expensive and will go over really well .
1 pound precooked , deveined shrimp .Peeled I get the 25/30 size about $6.00
Garlic Spread 3 large tbl spoons full
Basil I like this so I had a good amount but on the average about a Tbl spoon .
2 garlic pieces cut into small slices
1 box angle hair pasta
1 can of crushed tomatos [ optional ]
parmsean chese grated {I buy the jar makes it quicker}

Prepare the pasta as any pasta and when tender drain the water and set aside
In a large skillet place the garlc spread ,garlic and basil and shrimp,heat until the garlic slices start to turn brown.stirring often.When heated thru place your drained pasta into the skillet and toss make sure the pasta gets a good coating.
In a separate small skillet heat your crushed tomatos then when you plate the dish pour onto the top of the pasta. Let the guys shake their own cheese on everyone likes it different .
If you want make a garden salad [ we buy the ready made ]
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Shadows 
Posted: 12-Apr-2006, 06:23 PM
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ZodiacHolly

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Sounds real good!

What part of MD? I lived in Wheaton, Derwood, Gaithersburg ( did my volunteering there ) Germantown and Elicott City....
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sisterknight 
Posted: 12-Apr-2006, 07:36 PM
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my husband is a firefighter and he was make cook of his shift...so i've got tons of his secrets for fast and easy....all the equipement goes off if they get a call so needless to say lots has to be sitting around proof.....my favourite is his cowboy coffee cake though

1/2 c.milk
1 tsp vinegar( to sour the milk)
1 1/4 c. flour
1 c.packed dark brown sugar
1/4 tsp salt
1/3 c. crisco(shortening)
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg(beaten)
oven at 375 F. graese & flour 8 x 8 pan
mix dry stuff then cut in shortening, put 1/4 c. aside
mix egg & sour milk
pour wet into dry stuff
pour into pan, there will be lumps it's ok
sprinkle the reserve over top
bake for 25 - 30 mins

cool and enjoy with a cuppa joe wink.gif


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OKAY, WHAT DID I DO NOW??
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capttrk1 
  Posted: 14-Apr-2006, 04:45 AM
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ZodiacHawthorn

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Shadows ;
I'm a volunteer in Hagerstown ,Truck1 stop by anytime and if I'm not at work ask the brothers to page me.

If anyone wants to buy a GREAT COOK book see if you can get Cooking on the Run. It has many good recipes including one for cheese cake that is out of this world. I met the author John Sierno in the late 70's after a fire at a Waldbaums Food store where the FDNY had lost some brothers.and we opened our firehouse in N.Merrick NY for the brothers to go . Unfortunatly John has since passed on but his Legend in firehose cooking will be in the kitchens forever.He had 2 books published and I had them both but in my hind site lent the first one out and don't have it anymore both are equally good.
Good Cooking and Be Safe
Capttrk1
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Shadows 
Posted: 14-Apr-2006, 05:03 AM
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ZodiacHolly

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QUOTE (capttrk1 @ 14-Apr-2006, 05:45 AM)
Shadows ;
I'm a volunteer in Hagerstown ,Truck1 stop by anytime and if I'm not at work ask the brothers to page me. ...


Just might do that, I now live just northwest of Hagerstown over the Mason-Dixon line near Mercersburg.
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