Oct 31, 2011

Happy Halloween

Wishing you a Happy Halloween from my family to yours! Stay hungry for candy, my friends!

Oct 23, 2011

Pumpkin Soup

Episode 24 - Pumpkin Soup - Happy Halloween everyone! Let's make some Pumpkin Soup. I show that canned foods aren't always bad, soups are the best one pot meal and that Mint and Pumpkin really are a great combo. For more, visit www.thefirehousechef.com.
Formats available: MPEG-4 Video (.m4v)

*Serves 4 comfortably

Fuel

Pumpkin Puree (1 can)
Chicken Stock (32 oz.)
Heavy Cream (½ cup)
Onion (chopped)
Garlic Clove (minced)
Thyme (1 tsp.)
Nutmeg (½ tsp.)
Bay Leaf
EVOO (2 Tbs.)
Sriracha (add to taste)
Sour Cream (add to taste)
Pumpkin Seeds
Mint (rough chopped, 1 Tbs.)
Pepper and Salt

Tools

Dutch Oven
Blender
Large Bowl
Zester
Spatula
Ladle

Tactics

Place Dutch Oven over medium-high heat and EVOO. Add Garlic and cook for 30 seconds. Add Onion and cook for 3-5 minutes or until translucent. Add Chicken stock and bring to a boil. Reduce to a simmer, add Thyme and Bay leaf and cook for 15 minutes. Add Heavy Cream, Nutmeg and remove the Bay leaf. Next, add Pumpkin puree and mix until incorporated. Season the soup with Sriracha, Pepper and Salt to taste. Turn heat off and allow soup to cool. When cooled, ladle the soup in batches into a blender and puree until smooth and creamy (about 2 minutes). Use large bowl to stage the batches as they are finished. Serve immediately or refrigerate and serve at your leisure. When ready to serve, place into a warmed bowl, top with Sour Cream, Mint and Pumpkin seeds. Enjoy.

Oct 15, 2011

Salsa

Classic Salsa





Episode 23 - Salsa - You asked for it so here you go, Salsa. I show you the reason I use Roma, what on Earth a Tomatillo is, the authentic classic style salsa and lastly, a gourmet smoky green salsa. Rate me on iTunes please! For more info, visit www.thefirehousechef.com.

Formats available: MPEG-4 Video (.m4v)


Fuel

Roma Tomatoes (4-6)
Onion (½)
Jalapeno (1)
Garlic (2 cloves)
Cilantro (¼ cup)
Lime (1)
Pepper and Salt

Tools

Bowls (medium and small)
Strainer

Tactics

Chop the tomatoes (ensuring to de-seed them) and onion into ¼ inch pieces. Place onion in strainer and rinse under cool running water for 30 seconds. Mince jalapeno (leave seeds and veins in if you want to retain some heat) and garlic. De-stem the cilantro and then give them a rough chop. Place all fuel into a bowl, add the juice of one lime and pepper and salt to taste. Enjoy.

Smoky Green Salsa

Fuel

6-8 Tomatillos
Onion (½)
Jalapeno (1)
Garlic (2 cloves)
Cilantro (¼ cup)
Lime (1)
Pepper and Salt
EVOO

Tools

Blender
Bowls (medium and small)
Strainer
Baking Sheet
Metal Tongs

Tactics

Peel the husks off of the tomatillos, rinse under cool running water and scrub off the resin. Set the oven’s broiler to high with the tray 6 inches from the top. Oil the baking sheet with EVOO and then place the tomatillos, jalapeno and garlic on. Place under the broiler and cook until browning. Occasionally rotate the fuel to ensure even browning. Allow the fuel to cool then de-seed and de-vein the jalapeno (allow them to remain in to retain some heat if you’d like), core the tomatillos, and place them all in the blender along with the onion, cilantro, juice from the lime, pepper and salt. Blend until liquefied. Enjoy.

Oct 13, 2011

Halloween

Just made a very good pumpkin soup for the lads at the firehouse and was so inspired by it that I feel compelled to share it with y'all. Look for it before Halloween. Stay hungry, my friends!

Oct 2, 2011

Roast Chicken

Episode 22 - Roast Chicken - Fall is in full swing in the South so what better way to usher in the new season then by roasting. In this episode, I show you how important brining is, how to flatten a chicken, and that you can cook the whole meal in one pot. For more, visit www.thefirehousechef.com.
Formats available: MPEG-4 Video (.m4v)

*serves 6-8 comfortably

Fuel

Young Chicken (5-7 Lbs.)
Orange (2)
Lemon (2)
Small Potatoes (2 per person)
Medium Onion (2)
Garlic (12-16 Cloves)
Rosemary (4-5 Stalks)
EVOO (3-4 Tbs.)
Smoked Paprika (1 Tbs.)
Pepper (1 Tbs.)
Salt (1 Cup + 1 Tbs.)


Tools

Dutch Oven
Large Bowl
Kitchen Shears (Trauma Shears will do)
Dedicated Brining Vessel (5 gallon container with lid)

Tactics

Brine the Chicken first by mixing the salt, onion and orange (chopped), garlic (6-8 cloves smashed), rosemary and enough cold water to cover the chicken in the container. Mix until the salt has dissolved. Place chicken in container and refrigerate for a minimum of 1 hour (4-5 suggested or overnight is even better). When done, remove the chicken from the container and rinse off under cool water (discard all brining fuel). Dry chicken with paper towels.

Place chicken on cutting surface and using kitchen shears, remove the spin starting from the tail working your way to the neck being sure to remain as close to the spine as possible. Flip over the chicken and arrange the legs so they do not sit under the chicken. Place your two hands directly on the breastbone and using your weight, push down until an audible crack is heard and the breastbone becomes movable.

Preheat oven to 500°F.  Place EVOO, rosemary stalks (minced), smoked paprika, pepper and salt into a large bowl and mix to combine. Place chicken into the bowl and cover with marinade inside and out. Cut potatoes, onion, and garlic into bite size pieces. Cut remaining orange and both lemons into bite size pieces as well. Place all vegetables into the Dutch oven ensuring to make one flat layer. Place a small mound of the citrus on one side to allow the chicken cavity to rest on. Place the chicken over the small mound all the while trying to maintain a flat level chicken. Place the chicken into the oven for approximately 20-25 minutes. Then turn down the temperature to 350°F and continue cooking for another 35-40 minutes. Remove the Dutch oven from the oven and place chicken onto a cutting surface. Return Dutch oven to stovetop and under medium-high heat, reduce the cooking juices until reduced and almost evaporated (approximately 10 minutes). Serve the chicken whole or cut into pieces with the root vegetables on the side and use roasted citrus as a condiment. Enjoy.
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