We rely on our firemen so much . They are there from the serious to the mundane (getting kitty out of the tree) They risk our lives for us and always think of their fellow 'brothers' in times of need. They are also great cooks with some kicking recipes. There are even cooking competitions that are exclusively for firefighters.
Firehouse cooking started out of necessity. There had to be firemen on the ready at the firehouse. Unfortunately some were there during the meal time hours. if a man could could then he was the one elected. Simple meals such as chili , and meatloaf were made. These were easy to whip up and agreeable with everyone. Soon competitions were breaking out about who could make the best chili. In the past few decades other recipes, some downright cordon bleu , were added to both the firefighter's diets and contests. There are chicken fajitas and spaghetti bolognese. Some even make their own sauces along with baked goods.
Some firehouses also have compiled cookbooks featuring their best recipes. There is also a website entitled www.firehousechef.com. This is neat site and even has a section where you can type in your leftovers and then a recipe will appear using what you have. I browsed through it and found a really interesting oatmeal cake that sounds perfect for the holidays. I also like the simple recipe for chicken cutlets as well as the ones for the Italian dishes. The directions are easy to follow so even beginners could make the meals without a problem.
Firefighter are not just the heroes we look up to.They're the chefs that constantly awe us. Their recipes and contributions have added greatly to American cuisine. They know how to fight fire and cook with it.
Showing posts with label cayenne poweders. chilis. Show all posts
Showing posts with label cayenne poweders. chilis. Show all posts
Tuesday, October 20, 2009
Friday, August 28, 2009
Mexican Dogs No Not that Kind
There's a new craze happening in America;s Southwest. Everyone is going crazy for Mexican dogs, No not Chihuahuas but hot dogs South of The Border style. Surprisingly this area treat is easy to make and actually based on a 1950's American idea
Mexican dogs are just hot doge wrapped in bacon and usually grilled. It was a popular recipe that hot dog companies like Oscar Meyer promoted back in the early Fifties. Somehow the Mexicans got hold of it and liked the idea. Their version includes guacamole and salsa covering the go(no chili like what you would expect). The roll is a hardier Portuguese roll which is more like a mini baguette. Hot do rolls are not used because they would be too flimsy when holding all that good stuff.
Mexican dogs are easy to make. Just wrap strips of bacon around a hot dog and broil or grill. Grilling them over an open flame could be dangerous because of all the bacon fats melting overt the coals. Be careful when cooking them and watch out for any sudden bursts of fire. You can als add homemade guacamole or if you want a Fifties turn put a slice of American cheese or cheddar on them. The roll id up to you. Serve them on a hoagie for a better base or try a sturdier hot dog bun such as Pepperidge Farm's.
Mexican hot dogs combine American food with Mexican flavor. They're easy to make and fun to eat.grill up a few today for some South of the Border taste.
Mexican dogs are just hot doge wrapped in bacon and usually grilled. It was a popular recipe that hot dog companies like Oscar Meyer promoted back in the early Fifties. Somehow the Mexicans got hold of it and liked the idea. Their version includes guacamole and salsa covering the go(no chili like what you would expect). The roll is a hardier Portuguese roll which is more like a mini baguette. Hot do rolls are not used because they would be too flimsy when holding all that good stuff.
Mexican dogs are easy to make. Just wrap strips of bacon around a hot dog and broil or grill. Grilling them over an open flame could be dangerous because of all the bacon fats melting overt the coals. Be careful when cooking them and watch out for any sudden bursts of fire. You can als add homemade guacamole or if you want a Fifties turn put a slice of American cheese or cheddar on them. The roll id up to you. Serve them on a hoagie for a better base or try a sturdier hot dog bun such as Pepperidge Farm's.
Mexican hot dogs combine American food with Mexican flavor. They're easy to make and fun to eat.grill up a few today for some South of the Border taste.
Monday, March 9, 2009
In A Stew
March's blustery weather calls for some heasrty meals. A simple dish of stew meets this.It's not only warm and filling but easy to make. Another plus is you can use frozen veggies as well as leftovers to create it. Add some dumplings and you're ready to go.
Stew has been around for millennia. The earliest man (and probably woman) made some kind of dish using foraged roots, leftover meats and water. When pottery was invented, it became easier to make stews and store them. They were first metnioned in Apicius' writings as early as the First Century BCE. In the 1300's the French chef Tallevent put a stew recipe in one of the earliest cookbooks. The famed Irish stew, more of a lamb and mutton stew, was mentioned by Lord Byron in 1814.
Today's stews are just as ingenious and far more tastier than the earlier ones. Use a crock pot to cook yours. It can be left simmering all day while you do other things. You'll have a nice slow cooked meal when it's time to eat. Remember you don't have to use lamb or beef. Chicken and turkey stews are just as good. Pork is another good meat to use because it imparts a rich flavor to the broth ands vegetables too. As for the veggies and spices you can get creative here. You can add any kind of bean , from butter to pinto, as well as peppers or corn if you don' t like the traditionally used cabbage or potatoes. Spices are also important as is a cup or two of red wine. If your family likes a more chili like concoction then add powdered chili and cayenne powders. If you desire a more sophisticated one, then add red wine for the Gallic bouef bourguiognon. Add dumplings the way my great granny Roberts did. Her slicker dumplings always complemented her stews and made them even more heartier.
If the chill and dampness of early March is getting to you, then combat it with a nice warm stew. This is the perfect dinner after a stressful day and rainy , cold ride home. You'll warm up just by thinking about it.
Stew has been around for millennia. The earliest man (and probably woman) made some kind of dish using foraged roots, leftover meats and water. When pottery was invented, it became easier to make stews and store them. They were first metnioned in Apicius' writings as early as the First Century BCE. In the 1300's the French chef Tallevent put a stew recipe in one of the earliest cookbooks. The famed Irish stew, more of a lamb and mutton stew, was mentioned by Lord Byron in 1814.
Today's stews are just as ingenious and far more tastier than the earlier ones. Use a crock pot to cook yours. It can be left simmering all day while you do other things. You'll have a nice slow cooked meal when it's time to eat. Remember you don't have to use lamb or beef. Chicken and turkey stews are just as good. Pork is another good meat to use because it imparts a rich flavor to the broth ands vegetables too. As for the veggies and spices you can get creative here. You can add any kind of bean , from butter to pinto, as well as peppers or corn if you don' t like the traditionally used cabbage or potatoes. Spices are also important as is a cup or two of red wine. If your family likes a more chili like concoction then add powdered chili and cayenne powders. If you desire a more sophisticated one, then add red wine for the Gallic bouef bourguiognon. Add dumplings the way my great granny Roberts did. Her slicker dumplings always complemented her stews and made them even more heartier.
If the chill and dampness of early March is getting to you, then combat it with a nice warm stew. This is the perfect dinner after a stressful day and rainy , cold ride home. You'll warm up just by thinking about it.
Subscribe to:
Posts (Atom)
Posts
