BAKED BUFFALO CAULIFLOWER BITES WITH SHORTCUT YOGURT RANCH DIP

IF SOMEONE WAS TO ASK ME WHAT MY DESERT ISLAND MEAL WOULD BE IT WOULD HAVE TO BE A BOWL OF SPAGHETTI, BUT NOT TOO FAR BEHIND IS A DOZEN HOT BUFFALO WINGS. THERE IS SOMETHING ABOUT THOSE CRISPY BITES COATED IN A VINEGARY, SPICY SAUCE THAT MAKE MY MOUTH WATER. AND WHILE THEY ARE OFTEN SERVED PIPING HOT OUT OF THE DEEP FRYER, SOMETIMES I CRAVE THOSE SAME FLAVORS WITHOUT THE CALORIES.

CAULIFLOWER IS POPPING UP ON MENUS ALL OVER, SOMETIMES AS “RICE” AND EVEN PIZZA CRUSTS. BUT TURNING THEM INTO “WINGS” IS MUCH EASIER THAN YOU THINK. ALL YOU NEED IS A LITTLE SEASONING, BUFFALO SAUCE AND THE SECRET INGREDIENT….CORN STARCH! CORN STARCH IS OFTEN USED TO THICKEN SAUCES, BUT IN THIS CASE, IT ACTS AS A COATING TO GIVE THE CAULIFLOWER A CRISPIER TEXTURE. BUT WHY DOES THIS WORK? CORNSTARCH ACTUALLY HAS MORE AMYLOSE, A STARCH MOLECULE, THAN WHEAT OR POTATO STARCH. THIS HIGHER STARCH CONTENT ALLOWS CORN STARCH TO ACHIEVE A MORE CRISPY, CRUNCHY TEXTURE THAN THE TYPICAL FLOUR (WHEAT STARCH). BUT ENOUGH WITH THE SCIENCE CLASS, LET’S GET TO COOKING!

BAKED BUFFALO CAULIFLOWER BITES WITH SHORTCUT YOGURT RANCH DIP

INGREDIENTS:

• 1 Head of Cauliflower; cut into medium sized florets

• 1 Tbsp. Corn Starch

• Drizzle of neutral oil or coconut oil; enough to coat the florets

• Salt and pepper to taste

• ½ Cup Buffalo Sauce (My favorite bottled variety is Frank’s)

• (OPTIONAL: Garlic Powder, Chile Powder)

Shortcut Yogurt Ranch Dip:

• 1 Cup Plain Greek Yogurt

• Packet Ranch Seasoning, to taste; add a little at a time and adjust accordingly

PROCEDURE:

Preheat oven to 425*

Toss cauliflower florets in a bowl with the oil, salt, pepper and any other spices

Spread out in a single layer on a sheet/roasting pan; Roast for 15 minutes, stir and roast for another 15 minutes or until just tender

Taste and adjust seasoning

Toss in a large bowl with the buffalo sauce; Serve with the Shortcut Yogurt Ranch Dip

HANGAR STEAK SALAD - GRILLED PEARS, GORGONZOLA, BALSAMIC-YOGURT DRESSING

EVERYDAY, IN FIREHOUSES ALL OVER, MASSIVE AMOUNTS OF SANDWICHES ARE CONSUMED FOR LUNCH. BUT WHAT ABOUT WHEN YOU WANT SOMETHING ON THE LIGHTER SIDE THAT STILL APPEALS TO THE CREW? ENTER….THE STEAK SALAD. LET’S BE REAL, ANYTIME THE WORD STEAK IS ON THE MENU, IT IS MUCH EASIER TO PURSUADE EVERYONE TO EAT WHATEVER THE HELL IT IS YOU PLAN ON MAKING. AND WHEN IT COMES TO WHICH CUT TO USE FOR A STEAK SALAD, I ALWAYS GO WITH QUICK COOKING, FLAVORFUL ONES LIKE SKIRT, FLANK, AND IN THIS CASE, HANGAR. AND TO BE HONEST, THIS SALAD EVEN MAKES A GREAT SANDWICH!

YOU MAY BE WONDERING WHY ON EARTH I DECIDED TO GRILL PEARS… LET ME EXPLAIN. FIRST OFF THEY ARE IN SEASON, AND ANYTIME AN INGREDIENT IS IN SEASON IT WILL TASTE BETTER AND MORE OFTEN THAN NOT BE CHEAPER. BUT THE REASON I GRILLED THEM IS BECAUSE I WANTED TO ADD ANOTHER LAYER OF FLAVOR, CARAMELIZING THE NATURAL SUGARS IN THE PEAR. THE SWEETNESS OF THE PEAR IS BALANCED OUT BY THE SALTY-NESS OF THE GORGONZOLA AND ACIDITY OF THE DRESSING. THE SLIGHTLY BITTER BITE OF THE ARUGULA ROUND OUT THE WHOLE DISH….BASICALLY IT HITS ALL THE FEELS.

Using yogurt in the dressing adds a creaminess to it , while adding extra protein!

Hangar Steak Salad - Grilled Pears, Gorgonzola, Balsamic Yogurt Dressing

Serves 4

Ingredients:

1 lb. Hangar Steak

1 Pear, sliced into ¼” thin wedges

Small Container Crumbled Gorgonzola

Honey

Sea Salt

Large Package of Arugula

Dressing:

½ Cup Plain Greek Yogurt, at least 5% fat

¼ Cup Balsamic Vinegar

2 Tbs. Honey

¼ Cup Extra Virgin Olive Oil

Salt, to taste

Procedure:

• For the Dressing: In a bowl whisk together the vinegar, honey, yogurt and salt.  Slowly drizzle in the olive oil while whisking. Taste and adjust seasoning, set aside in refrigerator.

• Preheat grill on high

• Place steak on a wire rack, pat dry with paper towel and season with plenty of salt.  Rest for at least 20 minutes at room temperature

• Toss sliced pear in a bowl with drizzle of honey and EVOO and a pinch of salt

• Grill the pears on one side just until lightly charred.  Set aside to cool (A rack on the grill will prevent pears from slipping through grates)

• Grill steak to desired doneness, flipping frequently.  Let rest for 10 minutes before slicing against the grain.

• Assemble salad and drizzle with Balsamic-Yogurt Dressing

GRILLED PORK TENDERLOIN. CHARRED KALE SALAD. PESTO-YOGURT DRESSING

THE SUMMERS END IS DRAWING NEAR, BUT THAT DOESN'T MEAN WE SHOULD JUST GO AND GIVE UP ON HER!  BASIL IS ON IT'S LAST LEG IN THE GARDEN SO I THINK IT IS RIGHT THAT WE USE ALL THAT WE CAN.  AND ONE SURE FIRE WAY TO DO THIS IS MAKE PESTO!  BUT PESTO, WHICH TRANSLATES TO PASTE IN ITALIAN, DOES NOT ALWAYS HAVE TO BE USED STRICTLY FOR PASTA.  IT MAKES A GREAT BASE FOR DRESSINGS AS WELL.  AND DON'T THINK FOR A SECOND YOU HAVE TO USE BASIL, PESTOS CAN PRETTY MUCH BE MADE WITH ANYTHING SO AS LONG AS THE TEXTURE IS PASTE-LIKE, SO GO AHEAD AND USE KALE, ARUGULA, SUN-DRIED TOMATOES OR WHATEVER NEEDS TO GET USED IN THE FRIDGE.  

AND YOU ARE PROBABLY SAYING TO YOURSELF, WHY THE HELL WOULD SOMEONE CHAR THEIR KALE?!  THE ANSWER IS SIMPLE, BECAUSE I WANTED TO!  THAT IS THE BEAUTY OF COOKING, TRYING NEW THINGS AND SEEING IF THEY WORK, AND THIS TOTALLY WORKED.  THE CHAR ADDS ANOTHER LAYER OF FLAVOR TO ENHANCE THE GRILLED PORK AND STANDS UP TO THE PUNCHY YOGURT DRESSING, WHICH ADDS JUST THE RIGHT AMOUNT OF FAT NEEDED FOR THE WHOLE DISH.  I LOVE USING TECHNIQUES WHICH ADD FLAVOR WITHOUT THE NEED TO ADD ADDITIONAL FAT OR CALORIES AND THIS IS ONE DOESN'T DISAPPOINT.

 SO DON'T JUST GO THROWING THE COVER ON THE GRILLS JUST YET AND GIVE THIS RECIPE A TRY!

GRILLED PORK TENDERLOIN.  CHARRED KALE SALAD. 

PESTO-YOGURT DRESSING

Serves 4

Ingredients:

Pork:

1 Pork Tenderloin (Approximately 1 lb.)

1 tsp. Kosher Salt

1 tsp. Garlic Powder

1 tsp. Paprika

Salad:

1 Bunch of Kale, washed and torn into small pieces

Olive Oil

1 Lemon, cut in half

¼ Red Onion, thin sliced and soaked in cold water while preparing ingredients

¼ cup Pepperoncini, thin sliced

¼ cup Toasted Pistachio, chopped (sub any nut of choice)

Pesto-Yogurt Dressing

1 Large Bunch of Fresh Basil (reserve a few leaves for garnish)

¼ cup Parmesan

1 Garlic Clove, chopped

¼ cup Pistachio, (sub any nut of choice)

¼ cup Plain Greek Yogurt

Extra Virgin Olive Oil

Salt, to tase

Procedure:

Preheat grill on medium-high heat

Place pork tenderloin in a ziplock bag with a drizzle of olive oil, salt, garlic powder and paprika and marinate while grill is preheating.

Toss kale in a bowl with a drizzle of olive oil, massage with hands to soften kale.  

If you have a baking rack, place on grill. Place the lemon and kale on the grill.  When the kale starts to char in some spots, remove from heat and place back in the bowl.  Squeeze the lemon onto the kale and toss. Taste and season with salt.

Remove rack if used, oil grates and grill pork for 12-15 minutes or until internal temp reaches 140*, turning every minute.  Remove and rest for 10 minutes, slice thin.

While the pork cooks, make the pesto by combining the basil, parmesan, garlic, pistachio in a food processor or blender.  Add the yogurt and pinch of salt, pulse to combine. With the motor running, drizzle just enough olive oil to combine.  Taste and adjust seasoning

Assemble the salad, garnish with fresh basil and enjoy!

LENTIL SOUP

I CAN HONESTLY SAY I DON'T REMEMBER WHEN I STARTED LIKING LENTILS.  THERE ISN'T ANY MOMENT IN TIME THAT I CAN RECALL SAYING "WOW, I REALLY LIKE THESE", BUT FOR SOME REASON LATELY I HAVE BEEN ALL ABOUT THESE LEGUMES.  A CLASSIC RUSTIC PREPARATION IS LENTIL SOUP, SO NATURALLY....HERE IS MY RECIPE FOR IT.

LENTIL SOUP

INGREDIENTS:

1/2 Yellow Onion, diced

3 Medium Carrots, peeled and diced

1 Celery Rib, diced

1 Garlic Clove, diced

1 Tbs. Ground Coriander

1 Tbs. Ground Cumin

1 Tbs. Paprika

2 Sprigs of Fresh Thyme, leaves picked

1 Bay Leaf

3 Cups of Dried Lentils

6 Cups of Chicken or Vegetable Broth

14.5 oz. Can of Diced Tomatoes

Salt and Pepper, to taste

Extra Virgin Olive Oil

Procedure:

In a dutch oven or heavy bottomed pot over medium heat, add enough oil to just cover bottom of pan and add onion.  When onions start to turn translucent, add the carrots and celery.  When vegetables start to turn a light brown, add the garlic, thyme and spices.  Season with a pinch of salt and add the lentils, stirring for about a minute.  Add the tomatoes, broth, bay leaf and bring to a boil.

Once it comes to a boil, reduce to a simmer for about 35-45 minutes or until the lentils are tender.  Using a stick blender or conventional blender (careful doing this with hot liquid), blend about a quarter of the soup and return to the pot.  Stir, taste for seasoning and serve.

Optional: Garnish with fresh parsley and lemon

MINESTRONE SOUP

WHEN THE COLD WEATHER COMES IN FULL FORCE, I CRAVE SOUP...ALOT.  BUT NOT SOME CAMPBELL'S CHICKEN NOODLE, I AM TALKING ABOUT HOMEMADE SOUP MADE WITH LOVE.  MAYBE IT'S MY GRANDMOTHER'S ITALIAN WEDDING SOUP WITH GRATED PARM THAT STARTED MY SOUP INFATUATION.  WHATEVER IT IS, A HOT BOWL ON A COLD DAY STILL WARMS MY HEART.  

MINESTRONE SOUP

INGREDIENTS:

• 1 Yellow Onion, chopped
• 3 Cloves of Garlic, chopped
• 3 Carrots, peeled and rough chopped
• 3 Celery Stalks, rough chopped
• 3 Yukon Gold Potatoes, cubed
• 5 Stalks Kale, leaves torn and stems chopped
• Handful Fresh Green Beans, ends removed and cut into 1” pieces
• 2 Zucchini, chopped
• 1 Sprig of Fresh Rosemary
• 1 Bay Leaf
• 1 T Tomato Paste
• 28 oz. Can of Diced Tomatoes (No Salt Added if possible)
• 48 oz. Low Sodium Chicken Broth
• 19 oz. Can of Cannellini Beans
• Extra Virgin Olive Oil
• Chili Flakes
• Salt to taste

PROCEDURE:

Heat a large Dutch oven or pot over medium heat.  Add enough oil to just coat the bottom of the pot.  When the oil starts to shimmer, add the onions, bay leaf and rosemary.  Season with a pinch of salt and chili flake.  When the onions are translucent add the garlic, carrots, celery and kale.  Stirring often, cook until the vegetables are light golden brown.  Add the tomato paste and stir for about a minute.

Stir in the diced tomatoes and cook until most of the liquid has evaporated.  Add the chicken broth and bring to a boil, then lower to a simmer.  Add the potatoes, half of the beans, zucchini and green beans.  Continue cooking until the potatoes are soft, about 20 minutes.  

While the soup is cooking, take a ladle of soup broth and put in a blender with the remaining half of the beans.  Let cool for a couple minutes.  Carefully, blend the beans and add the bean puree to the soup.  

Taste and season before serving.  Garnish with celery leaves, parmesan cheese and a drizzle of olive oil.

TUSCAN WHITE CHICKEN CHILI

ONE OF THE REASONS I STARTED F&H CO. WAS TO SHOW THE WORLD THAT FIREFIGHTERS COOK MORE THAN JUST CHILI.  BUT SOMETIMES A BOWL OF THIS FIREHOUSE STAPLE IS JUST WHAT YOU NEED ON A CHILLY DAY.  AS WITH MOST TIMES I COOK, I LIKE TO EXPERIMENT WITH FLAVORS, TAKING INFLUENCE FROM MY TRAVELS.

THIS RECIPE IS INSPIRED BY MY FAVORITE REGION IN ITALY, TUSCANY.  I CAN STILL HEAR THE CHURCH BELLS RINGING AND SMELL THE WOOD BURNING STOVES AS WE WALKED THE COBBLESTONE STREETS ON MY HONEYMOON.  WHEN THERE IS A CHILL IN THE AIR AND I SMELL ROSEMARY AND GARLIC FRYING IN OLIVE OIL, IT TAKES ME BACK TO THAT WONDERFUL PLACE.  

AND SO HERE IS MY WAY OF PUTTING ALL THOSE TUSCAN FLAVORS INTO A FAMILIAR FIREHOUSE DISH!

Tuscan White Chicken Chili

with Balsamic Caramelized Onions and Fennel

Smoked Mozzarella

INGREDIENTS:

1 SMALL ONION, chopped

The "Battuto", which is what turns into the "Soffritto" once it is cooked

2 GARLIC CLOVES, chopped

2 CUBANELLE a.k.a ITALIAN FRYING PEPPERS, seeded and chopped (sub green bell peppers)

1 CELERY STALK, chopped

1 SPRIG OF FRESH ROSEMARY, minced

2 FRESH SAGE LEAVES, minced

1 TBSP. CHILI FLAKES

2.5 # BONELESS, SKINLESS CHICKEN THIGHS

4 THICK SLICES OF PANCETTA, chopped (sub bacon)

2 -19 oz. CANS OF CANNELLINI BEANS

16 oz. LOW SODIUM CHICKEN BROTH

2 tsp. FLOUR

EXTRA VIRGIN OLIVE OIL

1 tsp. CUMIN

1 tsp. GARLIC POWDER

Smoked Mozzarella but you can substitute shredded mozzarella.  Pro tip:  Put ball of Smoked Mozzarella in freezer until firm, it will be easier to slice!

SALT AND PEPPER, to taste

OPTIONAL BUT RECOMMENDED GARNISHES:

BALSAMIC CARAMELIZED ONIONS AND FENNEL - Recipe Follows

SMOKED MOZZARELLA - cover chili with slices and broil until brown and bubbly

PROCEDURE:

In a large bowl, combine minced sage and rosemary with half of the chopped garlic, chili flakes, a pinch of salt, black pepper and a glug of olive oil.  Stir to combine and set aside.

Dice the chicken thighs and put into the bowl containing the rosemary-sage mixture.  Stir to combine and place in the refrigerator until ready to use.

In a dutch oven or heavy bottomed deep pot over medium heat, cook the pancetta until the fat has rendered.  Once the pancetta is cooked, add a glug of olive oil and the onion, remaining garlic, peppers and celery.  Add a pinch of salt, cumin and garlic powder and cook, stirring occasionally until the onions just start to color.  Sprinkle in the flour and stir to combine.

Add the chicken to the pot and enough chicken broth to cover.  Add water if needed. Bring to a boil and then lower to a simmer, stirring occasionally. 

After about an hour, remove about a 1/2 cup of the broth to a blender or bowl if you have a stick-blender.  Add one can of the beans to the broth and blend well.  BE VERY CAREFUL WHEN BLENDING HOT LIQUIDS!  Add water if you need to.  Place the bean puree back into the pot and continue to cook for another hour or so at a gentle simmer.  Taste and check for seasoning and consistency.

Lay slices of Smoked Mozzarella on top and broil until brown and bubbly.  Garnish with Balsamic Caramelized Onions and Fennel

Note* - This recipe can be adapted for slow-cooker.  Render the pancetta in a saute pan.  Add the garlic, onion, peppers and celery and saute until light brown.  Place this mixture along with the rest of the ingredients into slow cooker and cook on low for 6-8 hours.

BALSAMIC CARAMELIZED ONIONS AND FENNEL

INGREDIENTS:

1 ONION, thin sliced

1 SMALL HEAD OF FENNEL, white part only, thin sliced, reserve the fronds

2 TBSP. BUTTER

1 tsp. EXTRA VIRGIN OLIVE OIL

2 TBSP. BALSAMIC VINEGAR

SALT, to taste

PROCEDURE:

In a large skillet, over low heat, add the butter and olive oil.  When the butter has melted, add the onion and fennel with a pinch of salt. 

Cook the onions and fennel, stirring often, for about 1 hour.  Add a few drops of water if the mixture looks a little dry.  When they start to color a nice golden brown, add the balsamic vinegar.  Stir and cook for a few minutes.  Taste and adjust for seasoning. 

"ELOTE" STUFFED TURKEY BURGERS

"ELOTE" IS A POPULAR MEXICAN STREET FOOD THAT HAS MADE IT'S WAY TO MENUS ALL OVER THE U.S.  WHY? BECAUSE IT'S SIMPLE AND SUPER DELICIOUS!  SWEET IN-SEASON CORN, GRILLED AND THEN COVERED WITH MAYO, LIME, CHILE AND COTIJA CHEESE.  DROOLING YET!?!

ONE DAY I TOOK THIS CONCEPT AND TURNED IT INTO A SALAD BY JUST CUTTING THE GRILLED CORN OFF THE COBB AND DRESSING IT WITH ALL THE INGREDIENTS MENTIONED ABOVE.  NEEDLESS TO SAY THE GUYS AT THE FIREHOUSE LOVED IT.  SO I DECIDED TO TAKE THIS A STEP FURTHER AND STUFF IT INTO A TURKEY BURGER BECAUSE WHY THE HELL NOT?!  

"ELOTE" STUFFED TURKEY BURGERS

Serves 3

INGREDIENTS:

1.25 # GROUND TURKEY

3 EARS OF CORN

2 JALAPENOS, Seeded and Chopped

ZEST AND JUICE OF 1 LIME

1/2 tsp. GROUND CUMIN

1 Tbsp. CHILE POWDER

1/2 CUP OF MAYO

1/2 CUP OF GRATED COTIJA CHEESE (SUB PARMESAN IF YOU CAN'T GET COTIJA)

SMALL BUNCH OF FRESH CILANTRO, chopped

KOSHER SALT TO TASTE

1/4 # PEPPER JACK CHEESE

PROCEDURE:

Preheat grill at medium heat

Grill corn until charred, cut off the cob and reserve in a bowl.  Scrape the cob with the back of a knife into the bowl.  Combine the remaining ingredients except the cheese.  Stir to combine.  Tear two slices of cheese into the bowl and stir.

Divide the ground turkey into six equal portions.  Form patties about 1/2" thick. On three of the patties spoon the "Elote" filling, reserving about a 1/4 of the "Elote".  Take the three remaining patties and place on top of the others, sealing the edges well and forming into a burger shape.  Season both sides liberally with kosher salt. 

Oil or spray the grill with non-stick spray.  Place the burgers on the grill and grill for 4-5 minutes on one side, flip and top with reserved Elote.  Top with remaining Pepper Jack, close grill and cook for another 4-5 minutes.  Garnish with more mayo and hot sauce!

PEACH-GRILLED CORN SALAD

IT'S THE MIDDLE OF JULY AND WE ARE SMACK DAB IN PEACH AND CORN SEASON.  THERE IS NO BETTER TIME FOR PRODUCE AND ANY CHANCE I GET I TRY TO USE SEASONAL INGREDIENTS AT THE FIREHOUSE.  FOR "TACO TUESDAY" I DECIDED TO MAKE A SALSA USING FRESH LOCAL PEACHES AND CORN, WITH SOME PICKLED ONIONS AND FRESH JALAPENOS TO BALANCE IT OUT WITH ACIDITY AND HEAT.  THIS SALSA WOULD BE GREAT OVER FISH, GRILLED PORK TENDERLOIN, FLANK STEAK....PRETTY MUCH ANYTHING THAT NEEDS A FRESH KICK IN THE ASS!

PEACH-GRILLED CORN SALSA

Makes about 2 cups

INGREDIENTS:

• 4 RIPE PEACHES, pitted and chopped
• 1 SMALL RED ONION, pickled (see recipe below)
• 1/2-1 JALAPENO, seeded and diced (adjust to liking)
• 3 EARS OF CORN, grill and cut off kernels 
• 2 LIMES, zest and juice
• 1/2 BUNCH OF CILANTRO, rough chopped
• 1 TBS. EVOO
• SALT, to taste

Combine all ingredients in a bowl, taste and adjust seasoning

Pickled Red Onions

• ½ Cup of Cider Vinegar
• 1 Tbs. Sugar
• 1 Tbs. Salt
• 1 Cup of Water
• 1 Red Onion, sliced thin

Dissolve sugar and salt in water and vinegar.  Place onions in a jar or bowl, cover with pickling liquid and place in fridge until cool.

TACO TIME!

WHEN DAVE FROM THE BATTALION TV ASKED IF I WAS INTERESTED IN GETTING TOGETHER AT FDIC WITH MY BUDDIES CHIEF MILLER AND PIP FROM 555 FITNESS TO FILM AT A FIRE DEPARTMENT, I DIDN'T EVEN HAVE TO THINK ABOUT IT.  AND THEN "FIRE. FITNESS. FOOD" WAS BORN....

THE OBJECTIVE WAS SIMPLE.  GO TO A LOCAL DEPARTMENT IN INDY AND SHOW THEM THE IMPORTANCE OF FUNCTIONAL FITNESS AND HEALTHY EATING IN THE FIRE SERVICE....ALL WHILE HAVING A GREAT TIME!

I DECIDED ON HEALTHY TACOS USING INGREDIENTS THEY MAY NOT NORMALLY USE IN THE KITCHEN.  TACOS ARE A GREAT WAY TO INTRODUCE HEALTHY INGREDIENTS BECAUSE IT IS A RELATABLE DISH IN THE FIREHOUSE AND ALLOWS YOU THE ABILITY TO TAILOR IT INDIVIDUAL TASTES.  CHECK OUT THE RECIPES I MADE AT DECATUR TOWNSHIP FIRE DEPARTMENT BELOW!

TOP: Shrimp and Chorizo BOTTOM: Chicken with Grilled Pineapple 

Shrimp Chorizo Tacos with Cotija Cheese

Ingredients:

• 1 Lb. Shrimp, peeled and deveined
• 1 Lb. Chorizo, casing removed
• ½ Onion, diced
• 2 Garlic, cloves
• ½ Cup Mint, chopped
• 4 Limes, cut 2 into wedges for garnish
• 10 oz. Package of Cotija Cheese
• 1 Jalapeno, sliced
• 1 Bunch of Cilantro, chopped
• Extra Virgin Olive Oil
• Salt
• Package of corn tortillas, lightly grilled or warmed in oven, covered until ready to serve.

Procedure:

In a deep dish or bowl, combine shrimp with zest and juice from 2 limes, chopped mint, a pinch of salt and drizzle of olive oil.  Set aside in refrigerator while preparing the rest of the dish.

In a large saute pan, add a drizzle of olive oil over medium heat.  Add the chorizo, brown and cook through while breaking up the meat.  When chorizo is cooked through, add the garlic and onion and cook until onion is translucent.  Add the shrimp to the pan, stir and cook until pink.  Remove from heat.  Serve with tortillas, cilantro, jalapeno and cotija cheese.

Chicken with Grilled Pineapple Tacos with Pickled Red Onions

Ingredients:

• 1 Lb. Chicken Breast
• 1 Tsp. Cumin
• 1 Tsp. Chile Powder
• 1 Tsp. Paprika
• 1 Tsp. Garlic Powder
• 1 Tsp. Salt
• Extra Virgin Olive Oil

Grilled Pineapple Salsa

• 1 Pineapple, trimmed and cut into slices
• 2 Tbs. Chile Powder
• 1 Jalapeno
• 2 Limes
• 1 Bunch of Cilantro, chopped
• Extra Virgin Olive Oil
• Salt, to taste
• Pickled Red Onions, recipe follows
• 10 oz. Package of Cotija Cheese
• Package of Corn Tortillas, grilled or warmed through in the oven, covered until ready to serve.

Procedure:

In a large bowl, combine all the spices and oil.  Stir to combine and add the chicken.  Marinate 1-2 hours.

Meanwhile, light a grill to medium heat.  Coat the pineapple lightly in oil, salt and chile powder.  Grill pineapple, turning frequently until caramelized.  While the pineapple is cooking, grill the jalapenos until charred.  Remove the jalapeno, seed and chop.  Remove the pineapple and chop.  In a bowl combine, the pineapple, jalapeno, juice and zest of limes, ½ of the cilantro.  Season with salt to taste.

Grill the chicken until cooked through, remove and chop.

Assemble tacos with the chicken, pineapple salsa, pickled red onion, cilantro and Cotija cheese

Pickled Red Onions

• ½ Cup of Cider Vinegar
• 1 Tbs. Sugar
• 1 Tbs. Salt
• 1 Cup of Water
• 1 Red Onion, sliced thin

Combine all ingredients except the onion in a saucepan.  Over low heat, stir just to dissolve the sugar and salt.  Pour over onions in a jar or glass bowl.  Refrigerate until cool.  These can be kept in fridge up to 2 weeks.

GUMBO

ONE GREAT THING ABOUT RUNNING F&H CO. IS HOW MANY DIFFERENT TYPES OF REGIONAL DISHES I GET TO SEE EVERY DAY, TOO BAD I CAN'T TASTE ALL OF THEM!  THIS GUMBO RECIPE COMES FROM FIREFIGHTER MARK OF THE SHREVEPORT FD IN LOUISIANA SO YOU KNOW IT'S GOING TO BE GOOD!  FOLLOW HIS INSTAGRAM PAGE @REMARKABLE_FOOD FOR SOME DELICIOUS FOOD INSPIRATION!

GUMBO

INGREDIENTS:
1 1/2 ONION, chopped
1 CUP CELERY, chopped
1 CUP BELL PEPPER, chopped
1 LB. SMOKED SAUSAGE, sliced
1 LB. COOKED CHICKEN, shredded
3 BAY LEAVES
1/2 CUP GREEN ONION, chopped
PARSLEY, chopped
3 BAY LEAVES
CHICKEN STOCK
CREOLE SEASONING
1 TBS. GUMBO FILE (a natural thickener made from dried ground Sassafras leaves)
1 CUP FLOUR
1 CUP VEGETABLE OIL

PROCEDURE:

• Combine oil and flour in a large cast iron pan or pot over low-medium heat to make a roux, stirring frequently so as not to burn it.  Cook the roux until it is a deep brown color,  this is very important to creating the rich flavor and color of the dish. 
• Add the onion, celery and bell pepper to the roux until the onion is translucent.  
• Add the sausage, chicken and bay leaves, cook 5 minutes.
• Add enough chicken stock to cover and seasoning, bring to a boil.  Reduce heat to simmer and cook uncovered for 2 hours.
• Serve and garnish with green onion and parsley.
• *Suggested to serve over rice

CHICKEN - QUINOA BAKE WITH ROASTED GARLIC GRAVY

THIS DISH IS GOING TO BE A FIREHOUSE FAVORITE.....BELIEVE ME.  NOT ONLY IS IT DELICIOUS, IT IS ALSO PACKED WITH PROTEIN AND FIBER SO THE CREW IS DEFINITELY GOING TO BE SATISFIED!

I RECENTLY MADE A VERSION OF THIS ON ANOTHER EPISODE OF FIREHOUSE KITCHEN TV SHOW, BUT THIS TIME AROUND I OMITTED THE BACON, TWEAKED THE CHICKEN AND ADDED A LITTLE GRAVY.  SO LET'S JUST SAY IT IS A LITTLE MORE REFINED BUT BY ALL MEANS....DO ADD THE BACON!

CHICKEN - QUINOA BAKE WITH ROASTED GARLIC GRAVY

INGREDIENTS:
2 BONELESS SKINLESS CHICKEN BREASTS (SUB CHICKEN THIGHS FOR MORE FLAVOR)
2 CARROTS, peeled and rough chopped
1 ONION, peeled and rough chopped
1 SMALL PACKAGE MUSHROOMS, rough chopped
1 HEAD OF GARLIC
1 BUNCH BROCCOLI RABE
1/2 C HOT CHERRY PEPPERS (SUB SWEET IF NEEDED), chopped
10 oz. QUINOA
2 - 32. oz LOW SODIUM CHICKEN STOCK
2 BALLS OF FRESH MOZZARELLA
FRESH BASIL
OLIVE OIL
SALT
1 TBS. FLOUR
1 TBS. BUTTER

PROCEDURE:

- PREHEAT OVEN TO 350*

- CUT JUST THE TOP OFF THE HEAD OF GARLIC, PLACE ON TINFOIL AND DRIZZLE WITH A LITTLE OLIVE OIL.  MAKE A POUCH WITH THE FOIL AND BAKE IN THE OVEN FOR 45-60 MIN.  REMOVE AND SET ASIDE.

- WHILE GARLIC IS ROASTING,  PUT CHICKEN STOCK IN A SMALL POT, BRING TO A BOIL AND ADD THE CHICKEN.  BRING THE STOCK UP TILL BARELY SIMMERING.  POACH UNTIL INTERNAL TEMP ON CHICKEN IS 160*, ABOUT 10-15 MIN.   REMOVE, SET ASIDE AND LET COOL.  RESERVE THE STOCK.

- WHILE THE CHICKEN IS POACHING, SAUTE THE ONION AND CARROTS WITH OLIVE AND SALT IN A LARGE CAST IRON OR OVEN-SAFE PAN.  WHEN THE ONION IS TRANSLUCENT, ADD THE MUSHROOMS AND SAUTE OVER MEDIUM-HIGH HEAT.  WHEN ALL THE MOISTURE HAS EVAPORATED, TASTE AND SEASON THE MIXTURE AS NEEDED.  REMOVE FROM THE HEAT AND SET ASIDE.

- WHILE THE ONIONS/CARROTS ARE WORKING, BRING WATER TO BOIL IN A LARGE POT AND ADD THE BROCCOLI RABE.  COOK FOR 3-5 MINUTES UNTIL JUST TENDER, REMOVE AND PLACE IN AN ICE BATH.  WHEN COOL, PUT IN A TOWEL AND SQUEEZE OUT ALL THE WATER.  THIS WILL HELP REMOVE SOME BITTERNESS.  CHOP THE BROCCOLI RABE AND ADD TO THE ONION AND CARROTS.

- ADD THE AMOUNT OF STOCK NEEDED FOR THE QUINOA TO A LARGE SAUCE PAN AND COOK THE QUINOA ACCORDING TO THE PACKAGE.  ONCE COOKED, ADD IT TO THE ONION/CARROT/BROCCOLI RABE MIXTURE ALONG WITH THE CHOPPED CHERRY PEPPERS.

- WHEN THE CHICKEN IS COOL, SHRED IT AND ADD TO THE VEGETABLE - QUINOA MIXTURE.  TOP THE MIXTURE WITH SLICED FRESH MOZZARELLA (PLACING MOZZARELLA IN FREEZER FOR A LITTLE WILL MAKE SLICING EASIER).  PLACE THE WHOLE PAN IN THE OVEN AND BAKE UNTIL CHEESE IS MELTED AND BROWNED.  YOU CAN ALSO USE THE BROILER TO BROWN THE CHEESE.

- WHILE THE DISH IS BAKING, IN A SMALL PAN MAKE A ROUX BY MELTING 1 TBS. BUTTER AND ADDING 1 TBS. FLOUR. STIR FOR A FEW SECONDS TO COOK, BE CAREFUL  NOT TO BURN.  ADD ABOUT 1 CUP OF RESERVED CHICKEN STOCK, STIR AND BRING TO A BOIL.  LOWER TO SIMMER.  SQUEEZE OUT COOLED ROASTED GARLIC AND USING FLAT PART OF YOUR KNIFE MAKE A PASTE.  ADD THE ROASTED GARLIC PASTE TO THE GRAVY AND TURN 

- OFF HEAT WHEN THE DESIRED CONSISTENCY.

- REMOVE THE QUINOA BAKE FROM THE OVEN AND LET COOL FOR A FEW MINUTES BEFORE SERVING.  GARNISH WITH SOME FRESH BASIL AND ROASTED GARLIC GRAVY.

THROWDOWN THURSDAY - BROCCOLI TOTS

THE 2016 FIREFIGHTER THROWDOWN AT FDIC WAS A HUGE SUCCESS!  AND WHILE F&H CO. WAS NOT ABLE TO MAKE IT DOWN TO THE ATL, WE KNOW EVERYONE HAD A GOOD TIME COMPETING AND PROMOTING A HEALTHIER FIRE SERVICE.  SO TO PREPARE FOR THE NEXT ONE, LET'S KEEP ON ROLLING WITH SOME HEALTHY EATS.....

THIS RECIPE FOR BROCCOLI TOTS COMES FROM BRYAN HERMANN OF THE JERSEY CITY F.D. IN NEW JERSEY.  THEY ARE A GREAT FOR A SIDE OR SNACK, AND WILL DEFINITELY IMPRESS THE CREW!

BROCCOLI TOTS

INGREDIENTS:
4 CUPS UNCOOKED OR FROZEN BROCCOLI FLORETS
1 GARLIC CLOVE, diced
1 SMALL ONION, diced
1 SMALL SHALLOT, diced
SMALL BUNCH OF FRESH CILANTRO, diced
2 LARGE EGGS OR 3 SMALL, beaten
1/2 CUP BREAD CRUMBS
1/4 CUP SHREDDED CHEDDAR
2 TSP. SRIRACHA


PROCEDURE:
Preheat oven to 400*

Place a large pot of water over medium-high heat and bring to a boil.  Add the broccoli and cook for 2 minutes, remove and drain.  When cool, dice and set aside.

 In a large bowl combine the cilantro, onion, shallot and broccoli.  Add the eggs, breadcrumbs, Sriracha and cheddar cheese. Mix until combined.

Scoop out spoonful size of the mixture and form into small balls or tator tot shape.  Place on a lightly oiled sheet pan and bake for 20 minutes.  Serve as a side or snack!



 

THROWDOWN THURSDAY - FIREHOUS3 SALAD WITH BLACKENED SALMON

THE FIREFIGHTER THROWDOWN AT FDIC IS ALMOST HERE!  SO LET'S THROW DOWN A HEALTHY RECIPE PERFECT FOR ATHLETES, FIREFIGHTERS AND ANYONE ELSE LOOKING FOR A DELICIOUS AND NUTRITIOUS MEAL.  

MEAL PREP IS A TERM THAT SEEMS TO BE BUZZING AROUND LATELY.  MATTER OF FACT, MY WIFE AND I RECENTLY STARTED PREPPING MEALS FOR THE WEEK AND IT HAS BEEN GREAT.  BIG SAVINGS ON TIME AND MONEY, NOT TO MENTION THE HEALTH BENEFITS!  SO WHEN FRANK FERNANDEZ OF THE MIAMI-DADE F.D. SHARED THIS MEAL HE PREPPED I KNEW I WANTED TO SHARE IT.

Frank started making "mason jar salads" at home to bring to work, and then making a fresh protein while at the station. Great idea!

FIREHOUS3 SALAD WITH BLACKENED SALMON

SALAD:
SPRING MIX AND SPINACH
BABY BELLA MUSHROOMS, sliced
GRAPE TOMATOES
RADISHES, sliced
ALFALFA SPROUTS
CARROTS, shredded
CILANTRO, chopped
LIGHT RASPBERRY VINAIGRETTE, or light vinaigrette of your choice
MASON JAR CAN HOLD TWO SALADS IF PACKED TIGHTLY

GRAINS:
QUINOA COOKED ACCORDING TO PACKAGE

PROTEIN:
SALMON FILET, 8-10 oz. seasoned with blackening seasoning

PROCEDURE:
Get cast iron pan super hot. When ready throw a tablespoon of butter in pan, melt it and throw in your salmon. Sear both sides and lower, cook till your preferred firmness.

Easy meal to make hope you enjoy.
 

THROWDOWN THURSDAY - CAESAR DRESSING

THE 2016 FIREFIGHTER THROWDOWN IS ALMOST HERE ! AND THIS YEAR PROMISES TO BE THE BEST ONE YET BECAUSE IT IS AT THE BIGGEST SHOW IN THE FIRE SERVICE....FDIC!

HERE IS A GREAT RECIPE FOR HOMEMADE CAESAR DRESSING FROM BRYAN OF THE JERSEY CITY FIRE DEPARTMENT IN NEW JERSEY.  DRESSINGS BOUGHT FROM THE STORE USUALLY CONTAIN INGREDIENTS WE CAN'T EVEN PRONOUNCE.  BY MAKING THEM AT HOME, WE CAN CONTROL EXACTLY WHAT WE ARE EATING.  A FEW MINUTES OF PREP AND YOU HAVE A DELICIOUS ALTERNATIVE TO THE CRAP FOUND ON THE SHELF IN THE SUPERMARKET!

Caesar Dressing

INGREDIENTS:
6 ANCHOVY FILETS
5 CLOVES OF GARLIC
1/4 C OLIVE OIL
1/2 C VEGETABLE OIL
1/4 C PARMESAN CHEESE
1 TBSP. BALSAMIC VINEGAR
2 TBSP. MAYONNAISE
1/4 TBSP. SOY SAUCE
1/4 TBSP. WORCESTERSHIRE SAUCE
1 TBSP. DIJON MUSTARD
2 TBSP. LEMON JUICE
 

PROCEDURE:
Place all ingredients except the mayonnaise and oils in a food processor or blender.  
B

lend to combine.  Add the mayonnaise, blend more to combine.  

While the ingredients are blending, in a steady stream add the olive oil and then the vegetable oil.  Taste
 

For more information about The Firefighter Throwdown, click here!

THROWDOWN THURSDAY - TOSTONE SLIDERS WITH AVOCADO LIME SAUCE

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  IF YOU HAVE NEVER HEARD OF TOSTONES, YOU ARE DEFINITELY ARE MISSING OUT.  THESE TWICE FRIED PLANTAIN CHIPS ARE VERY POPULAR IN PUERTO RICAN CUISINE, AND IT TURNS OUT THEY MAKE GREAT SLIDER BUNS!  THANKS TO FIREFIGHTER DAVID EICKWORT OF THE CORAL SPRINGS FIRE DEPARTMENT FOR SHARING THIS RECIPE WITH US....

TOSTONE SLIDERS WITH AVOCADO LIME SAUCE

INGREDIENTS / PROCEDURES:

AVOCADO LIME SAUCE:
8oz. SOUR CREAM
1-2oz. LIME JUICE, to taste
CILANTRO
SALT, to taste

Place all the ingredients in a blender, pulse until smooth.

TOSTONES:
GREEN PLANTAINS: (Important to use green and not yellow, the yellow will be much too sweet for this)

Slice the plantain in 1" slices.  In a skillet with some oil, fry them until just golden.  Remove and place on paper towel to drain.  After they have drained, flatten each slice out with a spatula or the back of a wooden spoon until they are about 1/4" thick.  Re-fry in the same skillet until they are a deeper golden color.  Remove and drain on more paper towels.  Sprinkle with a little salt.
 

SLIDERS:
GROUND BEEF
1/2 ONION, diced
ONE EGG YOLK
2 tbsp. KETCHUP
1 tbsp. DIJON MUSTARD

Mix ingredients well and from 3-4" patties.  Season with salt and pepper. Grill to your desired doneness.

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

555 EATS - SWEET POTATO NOODLE BUN

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 !

 555 FITNESS AMBASSADOR CAPT. BRANDON ROLLINS USED THE VERY POPULAR WEBSITE PaleOMG TO FIND THE RECIPE FOR THIS SWEET POTATO NOODLE BUN

SWEET POTATO NOODLE BUN

Photo: PaleOMG

Serves: 1

Ingredients

For the Sweet Potato Noodle Buns

• 1 large sweet potato, peeled and spiralized, using Blade C (find out how to use the spiralizer and what Blade C is by clicking here)
• 2 tsp garlic powder
• salt and pepper, to taste
• 1.5 tbsp olive oil
• 1 large egg + 1 egg white

Instructions

Place a large skillet over medium heat and add in ½ tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 5-7 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.

Place the noodles in a bowl and crack over the eggs. Stir to combine thoroughly and coat all of the noodles.

Take out two 6” ramekins. Place in enough noodles to pack the ramekin half-way full.

Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.

Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the last of the olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.

This recipe was condensed, for the full recipe click here !

555 EATS - SPAGHETTI SQUASH CHICKEN PARM

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 !

SPAGHETTI SQUASH IS A GREAT ALTERNATIVE TO ACTUAL SPAGHETTI IF YOU ARE TRYING TO SAVE ON CARBS AND CALORIES.  BUT IT DOESN'T HAVE TO LACK FLAVOR!  THE SQUASH ITSELF ACTUALLY HAS VERY LITTLE FLAVOR WHICH MAKES IT A BLANK CANVAS FOR ANYTHING YOU WANT TO MAKE WITH IT.....LIKE SAY CHICKEN PARM!  THIS RECIPE COMES FROM FIREFIGHTER DENA OF THE RALEIGH FD IN NORTH CAROLINA.

SPAGHETTI SQUASH CHICKEN PARM 

Serves 4
INGREDIENTS:
4 CHICKEN BREAST, cut into tenders
2 SPAGHETTI SQUASH, cut in half lengthwise, seeded
1 CAN OF TOMATO SAUCE
MOZZARELLA CHEESE
EGGS, for dredging
ITALIAN STYLE BREAD CRUMBS, for coating chicken
SALT
PEPPER
CUMIN
OLIVE OIL

PROCEDURE:
Preheat oven to 350*

Season spaghetti squash with olive oil, salt, pepper and cumin.  Place cut side down on baking sheet for 45 minutes.  When fork tender, "fluff" the flesh of the squash.  

While the squash is cooking, dip the chicken tenders in the egg and then the bread crumbs.  Place on a baking sheet and bake for 30 minutes or until the internal temp is 165*

When the chicken and squash are done, pour a little sauce over the squash.  Then add the chicken on top and a little more sauce.  Add the amount of cheese to your liking and bake for another 5 minutes.  Serve

 

THROWDOWN THURSDAY - CAULIFLOWER "CRUST" PIZZA

PIZZA.....ONE OF MY GUILTY PLEASURES.  LIVING NEAR NEW YORK CITY MAKES IT ALL TOO EASY TO GET A GREAT SLICE, ESPECIALLY IF YOU WORK IN MANHATTAN LIKE FDNY FIREFIGHTER ERIC HOWARD OF ENGINE 54 IN MIDTOWN!  BUT WHAT IF YOU WANT THE SAME PIZZA FLAVOR WITHOUT THE GUILT?  CAULIFLOWER PIZZA OF COURSE!

CAULIFLOWER IS NOT THE MOST POPULAR VEGGIE IN THE PRODUCE AISLE.  BUT FEAR NOT, THIS VEGETABLE CAN BE EASILY TRANSFORMED IN TO "RICE" OR NOW...PIZZA CRUST!  NOW LET'S THROW DOWN THIS GREAT RECIPE WITH THE HELP OF OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN!

CAULIFLOWER "CRUST" PIZZA

Pre-heat oven to 425*

2-3 cups of grated cauliflower (use cheese grater or food processor) 

Microwave the cauliflower for 3 minutes (or steam)

Place cauliflower in a cheesecloth or thin dishcloth and squeeze out as much moisture as possible.  This is crucial to a crispy crust.

Mix in 1 egg and parmesan cheese, salt and pepper to taste (garlic if you would like)

Mold into a crust shape on a pizza pan or baking sheet with parchment paper

Place in oven for about 15 minutes

Remove, add your toppings and return to oven for another 10 minutes or so.

555 EATS - ASIAN TURKEY MEATBALLS

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 EASY RECIPE COMES FROM AMBULANCE OPERATOR COREY THIBAULT OF THE HUNTINGTON BEACH FD.  THESE MEATBALLS ARE PERFECT FOR GETTING OUT OF THE "MEATBALL IN RED SAUCE" RUT.  USE YOUR IMAGINATION ON WHAT TO SERVE THESE WITH, MAYBE LETTUCE WRAPS OR OVER SOME SAUTEED BOK CHOY?

ASIAN TURKEY MEATBALLS

INGREDIENTS:

GROUND TURKEY
CILANTRO
BREAD CRUMBS
EGGS (1 per lb. of meat )
SRIRACHA
GARLIC SALT
PEPPER
GENERAL TSAO SAUCE (Corey recommends Trader Joe's brand)

PROCEDURE:
Combine all ingredients except the General Tsao sauce in a bowl and mix well.  Form into meatballs.
Heat oil in a pan over medium heat and brown the meatballs.  
Add the General Tsao sauce, reduce heat and simmer until internal temperature of the meatball is 165* or cooked through.  Serve