/r/firehousechefs
Share your favorite firehouse recipes.
RULES
Put the time required in minutes inside brackets in your title (e.g. [60 mins] Chicken Parmesan)
Recipe's only, not just lists of ingredients
If you submit a link, it must contain the recipe
That's it, let's get cooking.
/r/firehousechefs
Ingredients:
Instructions:
About 6 hours before the meal, marinade the pork chops in the Mojo in a fridge.
Cook the pork chops slow and low in cast iron skillet in the oven, in a bath of mojo. About 350F for 35 minutes should be more than enough.
Butter the outside of the loaves of bread and assemble as follows
Place assembled sandwiches in a panini press and have the strongest person hulk down on it while it cooks. Should cost around $5 per person.
Bam.
Original recipe from https://www.tastingtable.com/cook/recipes/cuban-sandwich-recipe modified for a crew of 8.
Ingredients
Serves 6
3 lbs chicken breasts, cut into 1½-inch chunks
4 large onion, finely chopped
6 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
2 tablespoon Garam masala
4 teaspoons ground cumin
4 teaspoons ground coriander
4 teaspoons paprika
2 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cayenne pepper (adjust according to your heat preference)
1 teaspoon ground black pepper
1 can Coconut milk (full fat, because freedom)
Flour to thicken
Directions
Dredge the chicken through the spices. Sear on a skillet.
Combine all ingredients in the slow cooker.
Cover and cook for 5 hours on low (or 3 hours on high).
Om Nom nom
This is a simple recipe. I go with 1 package of ground chicken, for 2 guys (.5/lb/man).
1 Lb of Ground Chicken (makes 2 burgers) 1 Egg 1 tbsp chili powder 1 tsp paprika .5 cup of breadcrumbs (panko works great) .5 cup of franks red hot Mix and make into patties.
For the sauce/glaze, use a franks red hot with a small part of blue cheese dressing (so its a light orange)
Cook over a grill (for about 15 min per side), I serve it with potato bread bun. And some sweet potato fries.
Enjoy.
This will make one sheet pan of thin crust pizza or about a 12" iron skillet of deep(er) dish pizza.
Mix 2 packages of pizza dough mix like this. I prefer it to the packaged, pre-made dough because its cheap and I can make it whatever shape I want. Just follow the directions on the package to mix. I don't remember if the instructions say to add oil while it rests, but add a couple of tablespoons of oil on top of the resting dough before you cover it. Pre-heat the oven to as hot as it will go. Pizza ovens are like 600 degrees, and our commercial oven won't go that high, but 450ish works fine.
While the dough is resting, cut up whatever chicken you like. We often go for thigh meat because, again, it's usually cheaper. Saute the chicken with a red onion. Add a couple of cloves of garlic about a minute before the chicken is done. You can throw some mushrooms in with the chicken if you like. Set the saute skillet to the side.
The dough should be finished. Press it out onto a cookie sheet extremely thin. Two packages will stretch out over a full size 18x11 cookie sheet. Poke a bunch of holes all over it with a fork. Cook the dough for about 5 minutes with no toppings. Remove. Top.
For the toppings, I use an 8oz jar of pesto for sauce spread all the way to the edges. There is no need to have an edge, that's a waste of good topping space. I usually put thinly sliced tomatoes over the pesto. If they are too thick, the liquid makes the dough soggy. I'll usually throw some bell peppers, artichoke hearts, olives, and the chicken/onion mixture. Top with a ton of shredded cheese. Cook the pizza again until all of the cheese is melted, usually 15 minutes or so.
For 6 people, I make 2 of these and each person gets a lot of food.
Alternatively, you can use shrimp instead of chicken. If so, put uncooked shrimp on the pizza with all of the toppings instead of pre-cooking it. I also, sometimes, use sundried tomato pesto with italian sausage, depending on what's on sale.
For deep dish pizza, I pre-heat the oven with a 16" skillet inside. I use 4 packages of dough mix and press the dough into the hot skillet. This is difficult to do without getting burned. Be careful. The thicker dough will take longer to cook. Check the bottom frequently to make sure you aren't getting it too crispy.
The amount of toppings is the key with these. I had a visiting officer ask what kind of casserole one of the pizzas was because it was so thick.
Ingredients:
-Panko bread crumbs (regular ones work as well) -Chicken breasts cut into fillets -Mayonnaise -Honey mustard -Dijon mustard
Preheat the oven to 375. Cut the chicken breasts into thin fillets, the thinner the better so it will bake faster. Mix some mayo, and your mustards of choice together to make a sauce. Put a little of your sauce into a small bowl and coat the chicken in the sauce (you'll want to keep whatever is extra clean of raw chicken so you can use it for dipping). Then dip the chicken in the breadcrumbs. I use parchment paper on my baking sheets to keep the chicken from sticking to the pan.
Bake the chicken for about half an hour until it is golden brown on top and cooked in the middle. I usually cut a test piece and then pull them all out. Garnish with the leftover sauce and serve with salad or your favorite sides!
EDIT: Cooking on a wire rack on top of a baking pan (lined with foil) will help keep the chicken from sticking to the pan and you wont need to flip the chicken mid cook to get both sides browned.
Don't be scared by the time, most of it is spent in the crock pot. Start off the morning with a pork butt or shoulder, stick in the in the crock pot on high with a can of green chilis, a onion diced up into small pieces, and some garlic to season it. Walk away for about 4 or 5 hours (depending on size of the pork) while it cooks. Once it is done you an pull it apart like you would for pulled pork. If you want a crispy pork product, stick this all in the oven in a pyrex dish and broil it till the liquid is gone (turn it over frequently).
Next up is the taco part, this is pretty easy and it depends on what you like. I end up making Spanish rice, refried beans, and then dice up tomatoes, onions, lettuce, jalapenos, cheese, avocados, etc and go to town making tacos!
I kinda stumbled into this since a bunch of the guys like Thai food, this one is easy and you can do it in half an hour to an hour. This can feed about 3 but is easily doubled, or tripled.
Ingredients:
-Chicken breast fillets (I'd say get at least 1 lb, maybe 2 lbs so you can make the soup more filling) -Lemongrass stalks (5 pieces, about 6 inches long cut into half inch pieces) -About a cup of petite white mushrooms (halved) -Cilantro (season to taste) -3 cans chicken broth -1 can coconut milk -clove of garlic (diced) -1 large onion (cut into pieces about the size of the mushrooms) -A few roma tomatoes (same size as onions or mushrooms) -Spicy chili peppers, or chili pepper sauce (season to taste) -Fish oil (I put in 3 or 4 table spoons)
Fry the chicken in a little bit of butter or oil. Then toss it in with everything else and bring all the ingredients to a light boil for about half an hour. I usually serve this with rice and more chicken on the side. But you can serve it with just about anything else you want, or sub the chicken or shrimp, beef, tofu etc. Enjoy!
These are bastardized, white people enchiladas, and they're delicious.
Serves: 12 huge portions
Ingredients:
8-10# Chicken breast
3-4 big onions
3 red bell peppers
3 green bell peppers
other peppers and texmex related ingredients as desired (I push for jalapeños and cilantro personally)
4-5 packets of taco seasoning
2 jars of salsa and/or pico de gallo
24 burrito sized tortillas
2-3 bags of mexican cheese blend, or a bunch of monterey jack, whatever you like
Serve.
Sides we usually do with that: yellow spanish rice (when making for the above # of people we do 3-4 boxes, and just follow the directions), refried beans (5 cans, just put in pot on stove and warm, stirring occasionally), and often chips and salsa as well.
If that doesn't induce an afternoon nap then nothing will.
Ingredients:
Serves 4
Instructions:
Brown the ground beef in a large pan, then add the taco mix. Bring to a simmer, then drain and add both cans of beans.
Meanwhile, wash and cut the lettuce into bite size and mix in the rest of the veggies. Serve the beef/bean mix with the salad, chips, and cheese on the side and voila you're done.
Bon Apetit