Working out the kinks

Working on a new series today, trying out recipes and doing research. Stay tuned...

Your Burning Question

Episode 15 - Your Burning Question - In this special episode, I answer the questions you asked via the social media (AKA- Twitter, Facebook, Gmail, and www.thefirehousechef.com). I touch on potatoes, fire extinguishers, my 'go to' recipe and why Chefs are snobby.

Formats available: MPEG-4 Video (.m4v)

Whole Grain Dijon Mustard Potato Salad

*Serves 4 as a side comfortably

Fuel

Red Potatoes, 2 Lbs.
Mayonnaise, 1 cup
Apple Cider Vinegar, 2-3 Tbs.
Whole Grain Dijon Mustard, 2-3 Tbs.
Rosemary, finely chopped, 2-3 Tbs.
Salt and Pepper

Tools

Mixing bowl
Medium pot

Tactics

Wash then slice the potatoes into ‘bite size’ pieces. Place into medium pot, cover with water, salt, then place over high heat. Boil uncovered for 5-10 minutes or until almost fork tender. Place in colander to drain and set aside. Meanwhile, place mayo, vinegar, mustard, rosemary in a bowl and mix. Salt and pepper to taste. If serving hot, add potatoes right away, mix then serve. If serving cold, allow potatoes to cool completely, then mix and store for later. Should last for a week if covered.

Your Burning Questions

What is your burning question? Have an ingredient you want covered? A specific culinary technic? Questions about the life as a fireman? An upcoming FHC episode will tackle them soon. Send your questions via Twitter, Facebook, email (thefirehousechef@gmail.com), or comment below. Take this chance to be heard. Until then, stay hungry my friends.

Chips and Tortillas

Episode 14 - Chips and Tortillas. We continue with Part 2 of Butter of the Gods (AKA- Avocado) with the exploration into the world of Masa Harina. Join me as I make fresh corn tortillas, fresh corn chips, and spiced up store brand chips. For more, visit www.thefirehousechef.com

Formats available: Quicktime (.mov)

Happy Fourth of July!

From my family to yours, Happy Fourth of July!