/r/firehousechefs

Photograph via snooOG

Share your favorite firehouse recipes.

RULES

  • Submit recipes that firefighters will love!
  • Put the name of your recipe in the title
  • 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

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8

[Homemade] Pollo Asada (homemade marinade for 48 hours) Mexican red rice (from scratch) Roasted veggies

0 Comments
2023/06/26
01:00 UTC

11

I made tonight’s dinner for the platoon. Carne Asada burrito. Scratch Mexican red rice, scratch refried beans, scratch guac, scratch fresh salsa, Mexican crema.

5 Comments
2023/05/28
23:54 UTC

10

$5 Cuban Sandwiches

Ingredients:

  • 1.5 thin cut pork chops per sandwich
  • Mojo marinade (in the Goya aisle)
  • 1 sandwich loaf per person, halved lengthwise
  • butter
  • yellow mustard (or dijon if you’re fancy)
  • 2 slices per sandwich, sliced honey-glazed ham (~20 slices, thick cut)
  • dill pickles, thinly sliced crosswise (~1 jar for 9 sandwiches)
  • 2 slices per sandwich, Swiss cheese slices
  • Kosher salt, to taste

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

  1. Smear of mustard. Honey mustard or Dijon works well
  2. 2 slices ham, folded over on each other, opposite
  3. Cooked pork
  4. Sliced pickle from one end to the other
  5. 2 slices swiss cheese (it’s a binder)
  6. Add top of sandwich. Mustard that too if you’re bold.

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.

0 Comments
2020/10/25
23:32 UTC

7

$5 Tikka masala chicken

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.

  • Brown the chopped onions.

Combine all ingredients in the slow cooker.

Cover and cook for 5 hours on low (or 3 hours on high).

Om Nom nom

2 Comments
2020/01/18
01:11 UTC

12

Shakshuka lunch

4 Comments
2020/01/17
17:48 UTC

12

*[45 mins] Buffalo Chicken burgers

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.

2 Comments
2015/12/21
02:09 UTC

3

[30 mins] Chicken Pesto Pizza

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.

0 Comments
2013/12/20
23:49 UTC

7

[45 min] Dijon Chicken

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.

2 Comments
2013/12/02
05:09 UTC

7

[5 hr] Pork Carnitas Tacos

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!

0 Comments
2013/11/27
18:35 UTC

5

[60 min] Thai Coconut Soup (Tom Kha Kai)

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!

0 Comments
2013/11/27
18:24 UTC

6

[60 min] "Belly Bombs"

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

  1. Cook the onions in a pan, then the peppers together.
  2. Cube the chicken. You can cook it first, and then add it to the taco seasoning mix, or just put the chicken, seasoning, and whatever amount of water the seasoning calls for all in a big pot (we use a gigantic wok at my firehouse). Cook till the chicken is thoroughly cooked and the sauce has cooked down/thickened a bit. Add the onion/peppers towards the end.
  3. Get a deep rectangular pan. Coat the bottom with a light coating of the salsa.
  4. Fill tortilla with some of the chicken/vegetables mix, don't put too much in or else it's hard to roll. Once filled roll it and place in the deep pan.
  5. Once all are made and the pan(s) is full cover the enchiladas with salsa and cheese. Put in an oven at like 250 for 10 minutes or so, whenever the cheese is melted.

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.

0 Comments
2013/11/26
04:43 UTC

6

[30 mins] Taco Salad

Ingredients:

Serves 4

  • 16 ounces ground beef
  • taco seasoning mix
  • shredded lettuce of your choice
  • sliced red onion
  • chopped green onions
  • 1 can pinto beans
  • 1 can kidney beans
  • 2 large tomatoes chopped
  • 1 cubed avocado
  • shredded cheese on the side
  • corn chips or tortilla chips
  • salad dressing your choice
  • chopped cilantro

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

0 Comments
2013/11/20
02:55 UTC

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