Breakfast Stuffed Bread Cups

THIS FIREHOUSE FRIENDLY RECIPE COMES FROM TJ AND JEFF OF NORTH PLAINSFIELD FD IN NEW JERSEY, WHICH WAS THE WINNING DISH IN THE RECENT FORK AND HOSE CO. / THE FARMER'S HEN FIRE DEPARTMENT EGG COOK-OFF!  THIS DISH IS GREAT BECAUSE NOT ONLY IS IT UNIQUE, IT TASTES GREAT TOO!  FEEL FREE TO SUBSTITUTE ANYTHING YOU WOULD LIKE, MAYBE BREAKFAST SAUSAGE INSTEAD OF BACON....OR HOW ABOUT BOTH!  THE BREAD THEY USED WAS SEMOLINA BUT YOU COULD EASILY USE ANY OTHER TYPE OF BREAD.  MAKE IT A LITTLE HEALTHIER IF YOU WANT TOO.  HOW ABOUT AN ALL VEGGIE VERSION?! 

BREAKFAST STUFFED BREAD CUPS

Serves 4-6

INGREDIENTS:

1 Loaf of Semolina Bread 

1 Dz. Eggs, whisked

2 Bell Peppers, seeded and chopped

1 Onion, peeled and chopped

12 oz. Package of Bacon, chopped

16 oz. Shredded Cheese (any cheese will work great)

Salt/Pepper to taste

PROCEDURE:

Preheat oven to 350*

Cut bread into 2" slices.  Scoop/cut out middle of bread.  Place slices on a large baking sheet (greased or spray with nonstick).

Cook chopped bacon in a skillet.  Remove to a paper towel lined plate, reserving bacon fat in skillet.

Over medium heat add the onions and peppers to the bacon fat.  Cook until the onions are translucent.  Remove from heat.  Reserving a little of the mixture to garnish.

In a large bowl. combine the whisked eggs and half of the cheese.  Stir to combine and then fill the slices of bread with the egg/cheese mix.  Some egg will leak out of the bottom, don't worry it will be fine.  Sprinkle the cooked bacon in to the eggs, followed by the pepper/onion mixture.

Place the baking sheet in the oven on the middle rack.  Cook until eggs are set, about 15-20 minutes. Top with remaining cheese and place back in oven or under broiler to melt cheese.  Garnish with reserved pepper/onions.

555 EATS - PASTA PRIMAVERA

TIME FOR SOME #555EATS WITH OUR FRIENDS AT 555 FITNESS!

SPRING IS HERE! ALTHOUGH IT DOESN'T FEEL LIKE IT, CONSIDERING IT IS SNOWING HERE IN NEW YORK.  THIS PASTA PRIMAVERA (SPRING IN ITALIAN) COMES FROM CHARLES HOPKINS OF CONCORD MA FIRE DEPT.....AND GUESS WHAT.....IT HAS BACON! TRAIN HARD, DO WORK, EAT WELL!

CONCORD PASTA PRIMAVERA

INGREDIENTS:

3 BONESLESS SKINLESS CHICKEN BREAST

1 BAG OF FRESH SPINACH

1/2 LB. BACON

1 BOX OF CHERRY TOMATOES

1 HEAD OF GARLIC

SALT AND PEPPER TO TASTE

McCormick ITALIAN BLEND SEASONING

OLIVE OIL

1/2 PINT HEAVY WHIPPING CREAM

2 C. SHREDDED PARMESAN CHEESE

1 BOX FARFALLE

PROCEDURE:

Cook bacon in pan until crispy, chop and set aside. Wipe out most of the bacon grease, add olive oil to help coat the bottom of the pan, put pan over medium/medium-high heat.

Cut chicken breasts in half lengthwise, place in pan, season top of breast with salt, pepper and McCormick seasoning. Cook until browned on one side, flip, season top of breast and cook until no longer pink in middle. Set cooked chicken aside, wipe out most of the grease.

Bring a pot with water to a boil, cook farfalle according to directions, about 10 minutes, drain and set aside.

In same pan chicken was cooked in, over medium heat, add spinach, cherry tomatoes cut in half and garlic. Sauté until garlic starts to brown and half of spinach has wilted. Add the chicken, bacon and heavy whipping cream, bring to a boil.  

Once boiling, add half of the parmesan cheese, reduce to simmer. Simmer until spinach is wilted and sauce has thickened, about 2-3 minutes.

Place farfalle in serving dish, pour contents of pan over farfalle, sprinkle with remaining parmesan cheese. Enjoy.

THROWDOWN THURSDAY - CHORIZO FRIED RICE

THROWIN' DOWN THIS RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN....AND IT JUST SO HAPPENS THAT IT COMES FROM @CALIFORNIA_FYRFIT_ WHO I JUST SO HAPPENED TO MEET AT THE FIREFIGHTER THROWDOWN LAST YEAR!  HE IS FROM THE FEDERAL FIRE DEPARTMENT AND IS DOING GOOD THINGS PROMOTING FITNESS AND WELLNESS IN THE FIRE SERVICE...KEEP IT UP BROTHER!

CHORIZO FRIED RICE with AMOR Sauce

Serves 4
INGREDIENTS:
2 CUPS OF RICE, cooked
2 CHORIZO LINKS, chopped
1 CAN OF HICKORY SMOKED SPAM, chopped
6 BACON STRIPS, chopped
6 EGGS, scrambled
BUNCH OF GREEN ONIONS, chopped
GARLIC POWDER
BLACK PEPPER

PROCEDURE: 
The CALIFORNIA FYRFIT BITCH'N KITCHEN way:
Mix n' Fix All Together, serve with Hawaiian sweet rolls or tortillas
The Fork and Hose Co. way:
In a large cast iron pan over medium heat, cook the bacon and set aside.  In the same pan add the chorizo and spam, cook until the chorizo is nice and brown and set aside.  In the same pan, cook the eggs.  Add the rest of the ingredients, stir and top with avocado. Serve

THROWDOWN THURSDAY - WHITE CHICKEN CHILI

WITH "CHILI SEASON" UPON US IN THE FIREHOUSE, IT IS IMPORTANT TO REMEMBER THAT CHILI DOES NOT HAVE TO BE BEEF ONLY.  FURTHERMORE, IT DOES NOT HAVE TO BE A "RED" CHILI WITH THE USUAL TOMATO SUSPECTS SHOWING UP TO THE PARTY....HERE IS MY RECIPE FOR WHITE CHICKEN CHILI THAT IS PERFECT FOR A CHILLY DAY....

I PAIRED THIS CHILI WITH A SIDE OF "FRIDGE CLEANOUT", SAUTEED BROCCOLI RABE WITH ROASTED PARMESAN GARLIC TURNIPS

WHITE CHICKEN CHILI

INGREDIENTS:
Serves 4
6 BONELESS SKINLESS CHICKEN THIGHS
3 BACON STRIPS
1 ONION, chopped
1 GARLIC CLOVE, chopped
1 SMALL BUTTERNUT SQUASH, peeled and chopped into small cubes
1 SMALL PACKAGE OF SLICED MUSHROOMS
2 CANS OF CANNELINI BEANS
1 CAN OF CHICKEN BROTH
1 TBSP. DRIED ROSEMARY
2 TBSP. CUMIN
2 TBSP. WHITE PEPPER
2 TBSP. ONION POWDER
SALT AND PEPPER TO TASTE
GREEN ONION, SHREDDED CHEESE AND JALAPENO FOR GARNISH
 

PROCEDURE:
In a large pot of simmering water add the chicken thighs.  Cook for approximately 20 minutes, remove and let cool slightly.  Shred and set aside.

In a large pot or dutch oven, cook the bacon.  Remove, chop and set aside.  Add the onion, garlic and spices to the bacon drippings and saute until the onion is translucent.  Add the reserved bacon and chicken to the pot.  Add the chicken broth and just enough water to cover the mixture.  Bring to a simmer for about 30 minutes.  Add the butternut squash and continue to cook.

Meanwhile in a small saucepan, add some of the cooking liquid and one can of beans.  Bring this to a simmer for a few minutes.  Remove and add to a blender or use an immersion blender to puree this mixture and then add it to the chili pot.

Now add the mushrooms and remaining can of beans to the pot and continue to simmer for about 20-30 minutes.

Serve with shredded cheese, sliced green onion and thin sliced jalapeno.
 

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 - TURKEY BACON WRAPPED ASPARAGUS

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 RECIPE FROM JAKE POWELL OF THE SCIOTO TWP. FD IN OHIO IS PERFECT FOR A SNACK, SIDE OR SOME GAME DAY EATS AT THE FIREHOUSE OR HOME.  

"SPEAK NO EVIL, HEAR NO EVIL, SEE NO EVIL" ASPARAGUS

There are no ingredient amounts as this makes for a great side or snack so use your judgement on how much you will need....

Bake turkey bacon at 375* until just cooked so that they stay flat.  This will help in rolling everything together.

Meanwhile, preferably grill (or bake) asparagus until tender.

When bacon and asparagus are done, lay out 3 strips of bacon and smear lightly with green onion cream cheese.  Place a few asparagus on one end of the bacon and roll up, serve.

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!

555 EATS - FLOURLESS MOCHA BACON BROWNIE BARS WITH ALMOND BUTTER

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 !

I MUST ADMIT, THIS RECIPE IS NOT COMPLETELY MINE...BUT LIKE ALL OTHER RECIPES I HAD TO PUT MY OWN TWIST ON IT.  I MADE THESE FOR MYSELF AND THE REST OF THE 555 FITNESS CREW TO FUEL US UP BEFORE THE GoRuck 9/11 MEMORIAL CHALLENGE.  THE ORIGINAL RECIPE WAS FOR FLOURLESS MOCHA BACON BROWNIES BUT I DECIDED TO ADD SOME CHILE POWDER TO SPICE IT UP A LITTLE AND THEN MADE THEM INTO BARS WITH ALMOND BUTTER TO ADD SOME MOISTNESS TO THEM.  COFFEE, BACON, DARK CHOCOLATE AND ALMOND BUTTER.....WHAT MORE DO YOU WANT?!

FLOURLESS MOCHA BACON BROWNIE BARS WITH ALMOND BUTTER

I like to use the best ingredients I can find, so it makes sense that I used Fire For Effect Coffee.  FFE is a veteran owned, 100% American operated company doing big things in the coffee world.  Check em out on Instagram @fireforeffectcoffee !

INGREDIENTS:

4 OZ. DARK CHOCOLATE
1/2 CUP COCONUT OIL, melted and cooled*
1/2 CUP PURE MAPLE SYRUP
3 EGGS
1/2 CUP UNSWEETENED COCOA POWDER
2 TBSP. STRONG COFFEE
2 TBSP. COFFEE GRINDS
1 TBSP. CHILE POWDER, Ancho chile is great for this
3 TBSP. ALMOND BUTTER, you can substitute peanut butter
3 SLICES OF BACON, cooked and chopped

PROCEDURE:
Preheat oven to 375 degrees.

In a medium-sized mixing bowl, combine the melted dark chocolate, butter or oil (or fat), pure maple syrup, and eggs. Slowly sift the cocoa powder and chile powder over the wet ingredients, whisking it evenly. Add the strong coffee and the coffee grinds and stir until well combined.

Line a 9x9 inch square pan with parchment paper and fill the pan with the brownie batter. Top the batter with the chopped bacon pieces and bake for approximately 25 minutes, or until a toothpick in the center comes out clean.  

Let cool and then cut the brownie "sheet" in half.  Spread the almond butter evenly across the top of one and then place the other half on top.  Cut into bars.  Devour
 

The original recipe can be found here  

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 - 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!

SMOKE SHOWING ARMADILLO EGGS

PSA: NO ARMADILLOS WERE HURT IN THE CREATION OF THIS RECIPE

FORK AND HOSE CO. RECEIVES SO MANY GREAT MEALS AND RECIPES FROM FIREHOUSES ALL OVER THE WORLD.  BUT SOME JUST STAND OUT FROM THE REST OF CROWD....

SMOKE-SHOWING ARMADILLO EGGS

FIREFIGHTER MATT JOHNSON
SOUTH FLORIDA

Ingredients
1 pound ground spicy Italian sausage.
1 pound ground southern style spicy breakfast sausage. (Tennessee Pride, etc..)
1 package of original style bacon. (you can substitute for maple , or any other flavor. just not thick-cut)  
8 oz. package of cream cheese.
1 cup of shredded sharp cheddar
6 large to medium sized jalapenos. ( Jalapenos if too hot can be substituted for mild pepper, if not hot enough Habaneros turn this into the 5th alarm eggs)
1/2 tbsp. of minced garlic
1 tsp. crushed red pepper.
Favorite dry rub. (This all depends on personal preference for the dry rub, we've got a guy at my station that makes his own, but any kind of pork, or beef rub will taste amazing)
Spicy Ranch dressing for dipping, or a Horseradish sauce.

Prep.
1. In a medium bowl, mix in softened cream cheese, cheddar cheese, garlic and red pepper. Make sure its well-blended.
2. In a medium mixing bowl add together Italian and Southern sausage. Make sure well blended.
3. Remove top where the stem is on the jalapenos. Take a small knife and carve out all seeds and membrane of the jalapenos, so that you are left with hollowed out jalapenos. Next cut jalapenos into thirds horizontally, so that one jalapeno gives you 3 rings.
( If using habaneros, the peppers will only be cut in half, and only yield 2 rings, and wear gloves when cutting and deseeding peppers)
4. Take the cheese mixture and generously fill each jalapeno ring. (The more cheese the better.)
5. Take sausage mix and pat down into a 3 inch flat circle. Next place stuffed jalapeno ring in the center. Next your going to completely incase the stuffed pepper with sausage mix, making sure none of the pepper is exposed. Then form into an egg shape. Next  completely wrap your egg with one piece of bacon. Repeat step #5 with remaining jalapenos and sausage.
6. Place all eggs on a large serving dish, making sure the bacon seam is down. Next season each egg with dry rub.
(In a perfect world the rub should sit on the egg, at least an hour before smoking, but in the firehouse you might not be so lucky, so no worries)

Instructions
1. Get your smoker going, and you want to bring it up to about 250F. I've only done this with Hickory chips, but the sky's the limit. 
2. Place eggs in smoker. (I've found it easier if the Smoker racks are lined with aluminum foil).
3. Eggs should smoke for about 2 to 2 1/2 hours. your looking for a nice crisp bacon, and the internal temp. of the sausage to be 160F.
4. Serve with a Spicy Ranch, or a Horseradish sauce.
Cheers, and Enjoy!

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!

THE "SLOPPY LUAU" BURGER

I CAME ACROSS THIS TECHNIQUE FOR COOKING BURGERS ON THE BBQ PIT BOYS WEBSITE, THE ARTICLE CAN BE FOUND HERE.  A CONCEPT SO SIMPLE YET GENIUS AT THE SAME TIME, AND PERFECT FOR THE FIREHOUSE "WOW" FACTOR.  YOU ALL KNOW WHAT I AM TALKING ABOUT, THE MOMENT WHEN YOU SERVE THE CREW AND THEY LOOK AT YOU LIKE YOUR SOME KIND OF MAD SCIENTIST.  YEAH, THIS BURGER IS ALL ABOUT THAT. AND NOT LONG AFTER READING THE ARTICLE I STARTED GETTING TAGGED IN POSTS FROM OTHER FIREHOUSE CHEFS USING IT, SO WHILE I CAN NOT TAKE CREDIT FOR "INVENTING" THIS TECHNIQUE I KNEW I HAD TO TRY IT......I PRESENT THE "SLOPPY LUAU"

These burgers were partly a blessing in disguise in that the previous nights meal for the firehouse went bust due to me marinating chicken with pineapple.  The acids from the fruit broke down the chicken WWAAAAYYY to much resulting in mush.  Gross, I know, but I like to make lemonade out of lemons so to speak.  So I took the grilled pineapple and mushrooms that were to be apart of the chicken disaster meal and used them here for the burgers.

The Process

Make a 1/2 - 3/4 lb.  ball of ground meat of your liking (we used ground turkey here but be careful because it will dry out quicker than beef)

Make sure your ground meat is cold.  Use a can to press down the meat.  Fold the excess up the sides a little.  Use two strips of bacon to wrap around the meat.  Remove can.  Stuff with whatever you want.  Grill over INDIRECT heat for 45 minutes to an hour, this is important to cook the bacon completely as well as the meat without burning anything.

The "Sloppy Luau" is stuffed with maple caramelized onions, BBQ grilled pineapple and mushrooms and cheddar.  It is then topped with more cheddar, "Sriracha Special" sauce and a fried egg.  Oh and some arugula and whole wheat buns for good measure.  The way the meat creates a "bowl" prevents the toppings from falling off the burger.  Genius!

THROWDOWN THURSDAY - BACON ASPARAGUS SALAD

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK IS A SPECIAL RECIPE FROM A THROWDOWN COMPETITOR AND FIREFIGHTER ATHLETE WHO HAILS FROM OUR NEIGHBORS UP NORTH.  I RECENTLY MET BRIT HOLMBERG AND HER TEAM FROM BRAMPTON FIRE DEPARTMENT IN CANADA AT THE FDIC INTERNATIONAL SHOW IN INDIANAPOLIS.  AFTER THEY HUMBLY ACCEPTED 1ST PLACE IN THE SCOTT FIREFIGHTER COMBAT CHALLENGE, I REWARDED THEM WITH SOME OF MY SPICY DARK CHOCOLATE COVERED BACON, I MEAN WHAT ELSE WOULD YOU WANT? A MEDAL?  

Left to Right: Meghan, Brit, Myself, Mandy

This recipe is simple and delicious, perfect for a firehouse lunch, dinner or as a side.  Adjust ingredient amounts to your preference.

BACON ASPARAGUS SALAD 

ASPARAGUS
BACON
HARD BOILED EGGS
HONEY MUSTARD

Boil asparagus for 5 minutes, chop.   Toss with chopped bacon, honey mustard and top with a hard boiled egg.  Serve warm.

THE "GARBECUE" PIZZA PROJECT

F&H CO. HAS GROWN, A LOT ACTUALLY AND FASTER THAN I HAD EXPECTED TO BE QUITE HONEST.  WHEN I STARTED THIS,  I NEVER WOULD HAVE THOUGHT I WOULD BECOME FRIENDS WITH A GROUP OF FIREFIGHTERS FROM FOUR DIFFERENT PARTS OF THE COUNTRY WHILE SHARING THE SAME PASSION FOR FOOD AND FITNESS.  THE BOND BETWEEN FORK AND HOSE CO. AND 555 FITNESS HAS BEEN NATURAL, OUR GROUP CONVERSATIONS MIMIC FIREHOUSE KITCHEN BANTER QUITE ACCURATELY.  WHEN I CAME ABOARD THE 555 FITNESS TRAIN, I KNEW IT WOULD BE NOTHING BUT FULL STEAM AHEAD......

It was decided, I would be joining the rest of the 555 Fitness crew at FDIC International 2015.  This event is the biggest of it's kind, a week long convention featuring everything from training evolutions, seminars and a firefighter combat challenge.  But of course my immediate thought was how can I involve food with this new and exciting experience with my 555 Fitness family.  And then it hit me! I will make a meal featuring a "signature" dish from each region the 555 crew come from.  And so the "Garbecue Pizza" was born....

The pizza combines the barbecue of Texas, the pork roll of New Jersey, the "garbage plate" of Rochester and the pizza of New York !

THE "CHEAT DAY"
Makes 2 pizzas

TOPPINGS:
FRESH MOZZARELLA

HOT MEAT SAUCE - 
1/2 lb. LOOSE HOT SAUSAGE
1.5 lb. GROUND BEEF
1/2 ONION, CHOPPED
1 GARLIC CLOVE, CHOPPED
Brown sausage and ground beef in a pan with olive oil, chopped onion and garlic, add tomato sauce.  Simmer for 15 minutes.

BRISKET-
2-3 lb. BRISKET FLAT
BBQ RUB 
BBQ SAUCE
Rub the brisket with your favorite BBQ rub.  Get your smoker to 225*-230* with mesquite chips or wood.  Add the brisket, smoke for about 4-5 hours or until the internal temp is 165* or so.  Remove, wrap in foil with the liquid of your choice and return to the smoker.  Continue to cook for another 1-2 hours or until the internal temp is 190*.  Remove from wrap and brush with sauce

PORK ROLL-
TAYLOR HAM (use thick cut salami if you can not get pork roll)
Pan fry the sliced pork roll or salami

HOME FRIES-
1 RUSSET POTATO, PEELED AND CUBED
Place the potatoes in a pot with cold salted water.  Bring to a boil.  Cook until almost cooked through. Remove and strain.  Fry in a pan with olive oil until the edges are nice and brown.

GARLIC LEMON AIOLI-
1 GARLIC CLOVE
1 LEMON
1/4 C. MAYO
Preheat oven to 350*. Cut the top off of the whole head of garlic, place in foil.  Drizzle the top with olive oil, close the foil to make a packet.  Roast in the oven for about 45 minutes.  Remove and squeeze out the garlic into a bowl with the mayo and juice from the lemon.  Stir to combine

FOR THE PIZZA:
Cook the dough according to the instructions.  Top with the hot meat sauce, fresh mozzarella, brisket, pork roll, home fries, aioli and bbq sauce.  Broil until the cheese is melted and crust is brown.  Top with a fried egg for good measure.
 

FORK AND HOSE CO. BELIEVES IN BALANCE, SO WHILE WE LIKE OUR MEALS OF INDULGENCE, WE ALSO LIKE TO TAKE THESE RECIPES AND TRANSFORM THEM INTO SOMETHING A LITTLE HEALTHIER.  

THE "AMSAP" (As Many Slices As Possible)

For a healthier alternative substitute with these ingredients....

WHOLE WHEAT DOUGH
FRESH MARINARA
PART-SKIM MOZZARELLA
GRILLED FLANK STEAK WITH BBQ SAUCE
GRILLED TURKEY SAUSAGE
FRESH GARLIC
AND.....A FRIED EGG

THROWDOWN THURSDAY - SPICY DARK CHOCOLATE COVERED BACON

TIME TO THROW DOWN A SPECIAL EDITION OF THROWDOWN THURSDAY WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !

WE ARE LIVE FROM FDIC INTERNATIONAL AT THE INDIANA CONVENTION CENTER, WHERE THE BEST THE FIRE SERVICE HAS TO OFFER COME TOGETHER....AND THAT IS WHY F&H CO. ,  555 FITNESS AND THE FOLKS AT THE FIREFIGHTER THROWDOWN ARE ALL TOGETHER UNDER ONE ROOF !

I made this recipe for a filming of Firehouse Kitchen with Pip and Ewa of 555 Fitness.  We sprinkled it over some grilled mango and fat-free vanilla frozen yogurt and it was love at first bite.  When I decided to take the road trip out here to FDIC with some of the 555 crew, it was deemed necessary to have some of these for the road.  And of course I couldn't leave out the rest of the crew that would not be accompanying us on the longest road trip of my life, so I needed to hide some for enjoying in Indiana.  Your still probably wondering what the hell it is I am talking about right?  Well here it is.........

SPICY DARK CHOCOLATE COVERED BACON 

INGREDIENTS:
24 OZ. THICK CUT BACON
1/2 LB. DARK CHOCOLATE
1 1/2 TSP. CHILE POWDER (Adjust according to spice preference)

PROCEDURE:
Preheat oven to 350*

Place bacon on a rack over a sheet pan in a single layer, bake for 20-30 minutes.  Do not overcook, the bacon should be pliable and not too crispy.  Remove and place the bacon on paper towels to drain and cool.

While the bacon is cooling, set up a double boiler.  This is done by place a small pot over medium heat with enough water to come up about a quarter to half of the way up.  Place a heat proof bowl over the pot that has water in it.  The bowl needs to be bigger than the opening of the pot and the bottom should not touch the water below it.  Place the dark chocolate in the bowl, it will melt quicker if they are in smaller pieces.  Stir until all the chocolate has melted.  Add the chile powder, adjusting the amount to your preference.  

Get a sheet pan ready with a silicone mat or parchment paper on it.  

Dip the bacon in the chocolate, making sure it is fully covered and place on the sheet pan.  When all the bacon is done, place the sheet pan in the fridge to cool.  When the chocolate has set, you are ready to chop and sprinkle over frozen yogurt, fruit, cookies or just eat them by themselves!
 

This is a ridiculously delicious treat that is great as a topping or on it's own as a snack.  Because it is so decadent, one piece goes a long way.  It starts off sweet and slightly bitter from the dark chocolate, followed by an explosion of salt and smoke from the bacon and then the heat creeps up to remind you that it is here for the party.  Dark chocolate with a cocoa content of 70-85% is packed with minerals and actually has a fairly high fiber content, not to mention a ridiculous amount of antioxidants.  To reduce the calories you can easily substitute the bacon with turkey bacon, but nothing compares to a thick-cut pork bacon for this.  I also tried something even "The King" would be proud of...

The same bacon topped with a peanut butter-banana sauce.  To make the sauce I just whisked together some mashed banana, peanut butter and a splash of almond milk.  

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 - 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 - 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

Throwdown Thursday - PROTEIN EGG "CUPCAKES"

Every Thursday we feature a recipe or tip for our friends at  The Firefighter Throwdown  .  This week we have a recipe that is perfect for those who don't have time to make a breakfast every morning.  These are Protein Cupcakes from Ewa of 555 Fitness , another good friend of ours!

Pre-heat oven to 350*

Grease a muffin pan with coconut oil, butter or ghee

Mix together egg whites or whole scrambled eggs

Add anything you would like such as spinach, mushroom, bacon, sausage, sweet potato, tomato, etc. to the egg mixture.

Fill the muffin tin with the egg mix and bake for 20-25 minutes till the eggs have set

And there you go! An easy breakfast you can re-heat right in the microwave!

Also, if you are going to the Throwdown be on the lookout for the 555 Fitness crew!