The Fire House Chef

Stone Fruit Crisp with Brown Sugar Cream - With summer fading and fall seemingly upon us come Labor Day weekend, that means one thing, and one thing only, FOOTBALL! All that being said, I wanted to provide a firehouse recipe that only requires 15 minutes prep time and an hour in the oven, all the more time to watch your beloved team in action. Thank me later. In this episode we discuss browning butter, coarse sand, and the importance of being 10% smarter. For more, including the recipe, visit www.thefirehousechef.com.

Key Lime Pie - With a holiday near and dear to my heart, I felt it prudent to slip out of semi-retirement to bring to y'all a perfectly suited dessert for the under-the-sun gatherings of this 4th of July weekend, KEY LIME PIE! This citrus classic is perfectly suited for transport to the next firehouse, deck party, pool side or cul-de-sac and thankfully, can be made a day ahead. In this episode, we discuss ziploc bags, pie shells, and making the world move. For more, including the recipe, please visit www.thefirehousechef.com

Beef & Chorizo Empanadas - With Cinco de Mayo upon us, it is finally an occasion to express my love for the culture and cuisine of Mexico. I felt it prudent to bring a not so often consumed empanada its due time. It's the perfect pocket of well seasoned filling and I top it with an Ancho Cheese Bechamel. In this episode we discuss heat levels, chorizo innards and that perfectly pronounced Spanish is boring. For more, including the recipe, please visit www.thefirehousechef.com.

Warm Mustard Potato Salad - With Spring officially here, it was high time I share a porch free recipe with y'all. One caveat, there's no mayo. But that's the good news, as EVOO, whole grain mustard and fresh greens doesn't allow you to miss it. In this episode we discuss steaming, green bean alternatives and audio is terrible in a sub. For more, including the recipe, please visit www.thefirehousechef.com.

Raspberry Mint Lava Cakes - What happens when I realize that I haven't had a recipe were chocolate is the featured star? I take the classic molten lava cake and stuff it with raspberries and mint and stack it next to some good old fashion vanilla ice cream like only a firefighter would. In this episode we discuss chocolate's dark side, chocolate's health benefits and certain facial expressions cause pain. For more, including the recipe, please visit www.thefirehousechef.com.

Báhn Mì - The traditional French-Vietnamese fusion street food is an affordable, yet tasty sandwich fit for the masses. Utilizing crunchy, yet a soft baguette filled with a fish aioli, spicy and caramelized pork, pickled carrots and radish, fresh cucumber, biting jalapeño and herbaceous cilantro then slightly toasted, it's a winner. In this episode, we discuss the power of salt, finding a local bakery has it's advantages, and that I use my hands, a lot. For more, including the recipe, please visit www.thefirehousechef.com.

Mascarpone Whipped Cream Lemon Bars - With springtime ready to bear it's vivid colors, plentiful sun and warmer days, I felt it prudent to bring you one of my favorites for celebrating the seasonal change, the lemon bar. But I elevate them by introducing an airy mascarpone whipped cream and a toast coconut finish, an almost perfect dessert. In this episode we discuss the power of zest, the backbone of confections and that whipped cream and whipped cheese are NOT the same thing. For more, including the recipe, please visit www.thefirehousechef.com.

Habanero Ham Mac & Cheese - When at the firehouse and some comfort food is being requested, don't just turn to the standard bowed variety. Take some creative control, throw in some heat (substantially or not), add some savory protein and then top it with some toasty crunch and make it a firehouse worthy meal. In this episode we discuss starch, the Scoville Scale and recipe inspiration. For more, including the recipe, please visit www.thefirehousechef.com.

Buttermilk Drop Biscuits - Craving the heavenly buttered Southern gold standard known as the biscuit but don't want all the work attached to it? Then may I present to you the 'drop' biscuit. Have the effort but all of the flavor, this is a great stand in for those occasions when time is of the essence and you need biscuits sooner rather then later. In this episode we discuss aluminum free alkalis, salt diameters and that size matter (again). For more, including the recipe, please visit TheFireHouseChef.com.

Roasted Eggplant w/ Quinoa & Yogurt - Mention the word "vegetarian" in the firehouse and be prepared to see everyone scatter like cockroaches when the lights come on. Fire service personnel are inherently carnivores in nature and have almost an unconscious, near violent reaction to even the whisper of a veggie based meal. So, with that in mind, I've decided to takle the infamously bitter and tasteless eggplant, to prove that any veggie can produce a wonderfully satisfying meal. In this episode we discuss preserved lemons, pomegranate molasses and raisin water. For more, including the recipe, please visit www.thefirehousechef.com. Stay hungry, my friends!

Valentines Platter - Better late then never, this is a recipe that really can be used anytime and for any reason. It's fondue in the house with many a homemade item to enjoy. Marshmallows and ganache are the star in this episode but don't forget the graham crackers, pretzels, bacon, salt, whipped cream and strawberries. It's interactive dessert time reserved for the home only. In this episode we discuss steeping tea, the "soft ball stage" and slamming doors. For more, including the recipe, please visit www.thefirehousechef.com. Thanks, and I love you too.

Corn Dogs - Time for the Super Bowl! One of the few "cheat" days in the fire service were we look the other way when it comes to frying. So I bring to you the fair classic Corn Dogs. I also teach you an Asian inspired ketchup and make Funnel Cake Bites out of the leftover batter. It's all good. In this episode we discuss plastic bags, pieces of bread and what to do with leftovers. For more, including the recipe, please visit www.thefirehousechef.com.

Sloppy Joes with Pickled Onions - Continuing with the comfort food theme while simultaneously being challenged to produce something delectable with ground beef, I decided to tackle the notoriously canned spectacle that is the Sloppy Joe. Inexpensive, built in less then an hour (homemade barbecue sauce included) and topped with pickled onions (don't worry, I demo those as well), this is a great week night meal sure to fill any belly. In this episode we discuss tomato paste, pickling and audio issues. For more, including the recipe, please visit www.thefirehousechef.com.

Shrimp & Grits - Southern comfort food has it's own culinary following (with very good reason) and one of the staples is shrimp & grits. I'll try to recreate this southern classic while adding my own personality into what I consider a great rendition perfectly suited for a quick firehouse dinner. In this episode we discuss evaporation, shrimp stock and being shy. For more, including the recipe (and so much more), please visit www.thefirehousechef.com.

Ginger Carrot Soup - Craving that warm, hearty winter soup but done in the style of the vegans and gluten free? Gotcha covered here with my rendition of a savory Ginger Carrot Soup. With a boosted sugar content provided courtesy of the cousin of carrots, the beautiful parsnip, and given added depth and earthiness with freshly ground spices, this soup hits the mark. In this episode we discuss blooming spices, many hand power tools and the strength of one man's blade. For more, including the recipe, please vist www.thefirehousechef.com.

Bacon wrapped dates with blue cheese, smoky almonds and fresh rosemary leaves. There every ounce as good as they sound. Complicated, layered and thought provoking (a stretch, I know), these little appetizers will be the hit of any party (if you care about such things). It hits all the marks when it comes to your tastes, it's the perfect bite. In this episode we discuss spiced nuts, taking it slow and a special birthday wish. For more, including the recipe, please visit www.thefirehousechef.com.

Espresso Nutella Mousse - With the Christmas holiday likely the last big meal of the year, I felt it prudent to share with y'all a light (though decadent) dessert to finish the merry night's festivities. Easy to assemble and affording you the chance to make it well in advance, this dessert offers something for everyone; coffee, peanut butter, chocolate, fruit (either bananas or tart berries), whipped cream and toasted nuts. Enough said. In this episode we discuss air bubbles, heavy rescue tools and humans raised by elves. For more, including the recipe, please visit www.thefirehousechef.com

Kale Chips - Want to have an easy to make, healthy alternative for potato chips for your "backyard burger" or "spiral cut hotdog"? Enter (the Dragon) Kale Chips! Take one the healthiest vegetables on the planet and trasform them into a fun and crunchy snack that will blow the minds of your fellow crew members (or family). IN this episode we discuss oven frying, the importance of being COMPLETELY DRY and that's there no difference between cheap and inexpensive. For more, including the recipe to this episode, please visit thefirehousechef.com. Stay hungry, my friends.

Rosemary Focaccia - Quick flatbreads that require very little 'hands on' time are a perfect way to get your gluten fix during a busy day. The majority of the time is spent proofing (more time for you) and the end product is a lite Italian inspired bread that fills the firehouse (and home) with a wonderful yeast smell. It's a win-win. In this episode we discuss protein percentages, rising up and Breaking Bad. For more, including the recipe, please visit thefirehousechef.com. Stay hungry, my friends!

Savory Stuffed Pumpkin - With Thanksgiving upon us, I wanted to offer a non-traditional and impressive side dish for the table. For me, the sides are were the fun begins on this Holiday (or Christmas for that matter). This stuffed pumpkin can be very versitial as you can place any combination of items in it. Don't want rice, addd quinoa, coucous, or cubed bread in it's place. Remove the protein (sausage) and dairy to make it a vegetarian dish. You can even consider making it a sweet version as well... And please don't pigeonhole this into just being a side dish. This cored out gourd feed 6 big Firefighters for dinner with a side salad and toasted bread on the side. I also demonstrate how to make roasted pumpkin seeds to top the pumpkin with. In this episode we discuss Jack O' Lanterns, recovering from mistakes and my love of all things pumpkin. For more, including the recipe, please viist www.thefirehousechef.com.

Firehouse Shepards Pie - When down on your money and seeking a hearty meal, look no further then Shepards Pie. This dollar stretching pie will fill up the stomach while providing a satisfyingly warm meal on a cool day. We skip the high priced lamb, go with ground beef and build layers of flavors all the while keeping in one cast iron pan. In this episode we discuss using specialized tools, crowding the pan and whether lambs are happy. For more, including the recipe for this meal, please visit www.thefirehousechef.com.

Cranberry and Almond Quinoa - The wonder grain, err, seed, Quinoa, is all the rave in the healthy sectors of the fire service. Joking aside, it really should be. It's a great substitute for rice and pasta and can be thrown into soups, stews, stir frys and even cereal. I love this stuff. In this episode we discuss saponin, rehydration and the fantasy country of Perivial. For more, including the recipe, please visit www.thefirehousechef.com.

Pumpkin Bread Pudding - Old Hallows Eve is upon us and you're hunting for a great treat to share with your fellow trick or treaters to keep them going through the long night... Look no further cause I have a dessert that will keep your Zombies and Ghouls feed long after the moon reaches it's zenith. Perfect for Halloween or Christmas and everything in between, this combination of bread pudding and pumpkin pie will be a hit at the Firehouse and the neighborhood get-together. In this episode we discuss Cops, pumpkin pie spice and how to make a quick caramel sauce. For more, including the recipe, please visit www.thefirehousechef.com.

Roasted Tomato Soup with Rosemary Croutons - With Fall greeting us with lower temps and changing leaves, I felt it time to kick off the season with an easy but profound soup. I gathered the remnants of my Summer tomatoes with some recently made chicken stock to prepare what should become a Fire House staple. In this episode we discuss day old bread, tomato dregs and why I love football. For more, including the recipe, please visit www.thefirehousechef.com.

Raspberry Java Ribs - Sunday football is here and you are looking for worthy food to accompany it. Look no further as we have a very complex Raspberry Coffee Chipotle BBQ sauce to top our pork ribs. The best part, they can be made inside (rain or shine) in the oven and largely unattended. In this episode we discuss silver skin, pectin and children's feelings. For more, including the recipe, visit www.thefirehousechef.com.

Huevos Rancheros - The perfect egg and tortilla combo, but presented in a new way. We'll oven fry versus shallow fry our tortillas to create a bowl topped with beans, cheese and a perfectly cooked egg. In this episode we discuss terrible accents, runny yokes and Thunder. For more, including the recipe, please visit www.thefirehousechef.com.

Cedar Plank Salmon - When you crave the fresh flavors of the Pacific Northwest, the ideal vehicle to recreate those flavors is on the plank. I am of course speaking of the wooden plank with which to grill food (fruit, vegetables and protein). And no, it doesn't have to be an expensive, artisan wood from some gourmet website. In this episode we discuss toasting, that maple syrup is for more then just pancakes and that being sick makes you look like a fool. For more, including the recipe, please visit www.thefirehousechef.com.

Plum Crepes - Crepes, the delicate, flavorful French pancake, is often used to measure a chef's competency in the kitchen (along with a perfectly cooked egg). I try to show you how easy it can be (especially with the aid of a POWER TOOL!). In this episode we discuss non-stick skillet's imperfections, that whole milk has fat and the ancient Crepe God's demands for sacrifice. For more, including the recipe, visit www.thefirehousechef.com.

Spiral Hot Dogs and Quick Pickle Relish - Labor day, grilling and hot dogs, what do they all have in common? Besides, of course, food, family and all things America? They make the perfect combination for your Labor Day celebration that inevitably draws everyone outside to enjoy the last rays of summer. In this episode we discuss the slinky, wooden dowels and that pickling can be done quickly. For more, including the recipe for this episode, please visit www.thefirehousechef.com.

Chicken Calzones - What do you get when you stuff Puff Pastry with Garlic Herb Cheese and Chicken? I don't know either but my crew called it Chicken Calzones and the name stuck. In this episode we discuss the sense of smell while baking, what a rough chop is and that egg wash seals the world of pastries together. For more, including the recipes to this episode, visit www.thefirehousechef.com.

Cast Iron Cornbread - Ever wonder what that large piece of metal next to the stovetop is. Well, it's called a cast iron skillet and is it ever a wonder tool in the kitchen. Watch it in action as we tackle the Firehouse tradition that is Cornbread. In this episode we discuss NaHCO3, evaporating water and voiceovers cost the show money. For this episodes recipe and more, please visit www.thefirehousechef.com.

Frijoles Negros (Black Beans) - The classic side (along with rice) to many an enchilada, taco and quesadilla, is standard fair on most Mexican/Latin plates. In this rendition, we build a black bean recipe to stand up to the bold flavors of our beloved Mexican cuisine or all on its own. In this episode we discuss starch and sugars, carry over heat and the HULK! For more, including the recipe, please visit www.thefirehousechef.com.

Peach Cobbler - Georgia's crowning jewel, the Peach, is universal loved for it's tart skin and sweet, juicy flesh. Thinking of a way to capture that and deliver it in a compact, inexpensive way to the local firehouses brought me to the cobbler. In this episode we discuss crumbs, flying debris and gummy bears. For more, including the recipe, please visit www.thefirehousechef.com.

Chicken Enchiladas with Green Sauce - Let me take you to the rich, luscious world of the Enchilada. Topped with many a sauce, filled with many an ingredient, this Mexican tradition has found a home in many a firehouse and now your's. In this episode we discuss the color verde, freezing block cheese and that female firefighters are hungry too. For more, including the recipe, please visit www.thefirehousechef.com.

Vietnamese Noodles - This is a recreation of Asian Street food in a bowl with heavy Vietnamese influences. This cuisine reminds me of coming back from a morning of surfing in CA and eating at my friends house where authentic Vietnamese food was served from his mother. It is a light, fresh and inexpensive meal perfect for the firehouse and home. In this episode we discuss fermented anchovies, "lingering" crews in the kitchen and bodyboarding. For more, including the recipe, please visit www.thefirehousechef.com.

Grilled Naan Pizza - Naan bread is one of my favorite yeast concoctions to reach for when I want to have a vehicle to highlight all the summertime tomatoes. Pickling the tomatoes and adding hummus, basil, and balsamic vinegar only elevates this non-traditional "pizza". In this episode we discuss how to season a baking sheet, you can pickle more than a pickle and that every Firefighter has their favorite tool. For more information including the recipe, please visit www.thefirehousechef.com. Stay Hungry, My Friends!

Chicken Pesto Panini - A great hot, cheesy sandwich just in time for Father's day, the classic Panini, firehouse style! In this episode we discuss Bolillos, cast iron pans and chicken (it's what's for dinner). Happy Father's Day Dad! For more, visit www.thefirehousechef.com.

Panzanella - Bread getting stale? Throw it into a Italian salad and call it a Panzanella. In this episode I share with you my new house, that cheese needs to be in every salad and that you need to visit CA when you can. For more, please visit www.thefirehousechef.com

S'more Rice Crispy Treats - When worlds collide! While getting ready for a West coast camping trip, the classic S'mores got mixed up with a recent tweaking to my Rice Crispy Treats recipe and a culinary epiphany happened. In this episode we discuss what Marshmallow Cream is, that every dessert needs a little salt and vanilla and that even big Firefighters have something to do in the kitchen. For more, please visit www.thefirehousechef.com

Smoked Brisket - Barbecue the way it is supposed to be. Be it at the Firehouse or at home, grilling with smoke is an easy task to tackle as it requires very little work. Low and slow is the name of the game as it allow the heated smoke to slowly break down the tough cut that is brisket. In this episode we discuss marriage, whether to soak or not and what bark is. For more, visit www.thefirehousechef.com.

Quick Dinner Rolls - There is nothing, I repeat, nothing as great as the smell of fresh baked bread in the kitchen. And knowing that you can make it in as little as an hour with no kneading too... That's just sinister. In this episode we discuss fermentation, not all smoke is bad for you (Paprika anyone?) and how $.30 can change alter your memories. For more, visit www.thefirehousechef.com.

Steak Fries - In this episode, we re-examine a previous incarnation of the famous Steak Fries and come to terms that all recipes can be played with again. We also cover the (secret) spices for Barbecue Chips, that some potatoes are bigger then others (shocking) and that your kitchen can never have enough spiders. Visit www.thefirehousechef.com for more.

Broccoli and Cheese Soup - In this episode, we examine one of my favorite vegetables, Broccoli. Steamed, roasted, or as in this recipe, simmered, broccoli elicits either praise or revulsion from people, so I try to temper their expectations by combining it with one of it's classic partners, cheddar. We also discuss San Francisco's Wharf, that potato and onion are the foundation and that Darth Vader knows what's cool. For more, please visit www.thefirehousechef.com.

Apple Crisp - In this episode, I throw together a simple, quick and inexpensive Firehouse dessert, the Apple Crisp. We also discuss that sometimes the forbidden fruit is the best, that Dulce de Leche can be compared to liquid, hot magma and that recipes are never set in stone. For more, please visit www.thefirehousechef.com

French Omelet - In this episode we deconstruct 'fancy' when it comes to the culinary world's classic French Omelet. This technique is a great time and skillet saver and scratches the itch of a satisfying egg recipe. We also discuss the loved scrambled egg, the difference between parchment and wax paper and that there is a Teflon coated baking sheet. For more, visit www.thefirehousechef.com

Chicken Stock - You have nothing but the remains of a roasted chicken after the Super Bowl and don't know what to do with it... Let's save some money and make our own homemade Chicken Stock. In this episode we discuss what binds a Bouquet Garni, that not all spiders are evil and that broth and stock are not the same thing. For more, visit www.thefirehousechef.com

Chipotle Chicken Salad Crostini - The most important day of the year is upon us (take that statement with a grain of salt), when we all gather around the TV and watch the sport and culture spectacle called the Super Bowl. It is when all the classic finger foods are on full display and I wanted to give you a Firefighter approved recipe. In this episode we discuss the perfect food called Chipotle, that Costco saves the day, and that flaming hoops are cool. For more, visit www.thefirehousechef.com. Stay hungry, my friends!

Roasted Corn and Salmon Chowder - It's the perfect transitional episode for the steak and potato lover to the wonderful world of fish. Have someone you care about that won't touch fish if their life depended on it? This is the perfect recipe to open them up to what they are missing. We discuss that nothing beats cold weather like a warm belly, that Liquid Smoke is like bacon lite, and that eyebrows have a mind of their own. For more, visit www.thefirehousechef.com.

Christmas French Toast - December 25th, the big day where presents are opened while sitting around the Christmas tree, sipping on hot chocolate with Nat King Cole playing in the background... All that is missing is a great Firehouse breakfast, French Toast. In this episode, I show you that an inexpensive breakfast can still be luxurious, that which loaf you buy can be key, and that there are four major food groups (hint: we use one). For more, including the recipe, visit www.thefriehousechef.com.

Holiday Cookies - With Christmas fast approaching, we delve into the world of cookie making. We make some chewy cookies, discuss leavening agents, and quote the greatest Christmas movie ever made. Visit www.thefirehousechef.com for more.

College Food (Asian Noodle Soup) - Had some collegate followers throw down a challenge of making firehouse worthy dorm food so here's the response. In this episode, we discuss fermented anchovies, what Coriander is, and that once you graduate the only thing left to do is to pay for it. Visit www.thefirehousechef.com for the recipe and more.