Nov 27, 2011

College Challenge Fire House Style

First and foremost, I hope everyone had a safe and relaxing Thanksgiving holiday surrounded by family and friends over good food. If any of you had a chance to make the Brussels Sprouts recipe I provided, I'd love to hear about it. But on with the show...

Had a few collegiate followers challenge me to come up with a Fire House style recipe for the college crews that watch the show. One was very specific and threw down the gauntlet and said I had to use the old college staple of Cup of Noodles (hint-hint). So I am picking up the gauntlet in an effort to prove that good food can be found anywhere, even over hot plates in a college dorm. I felt it would be a great time to share a budget meal in between the major holidays so look for the episode soon. Stay hungry, my friends!

Nov 24, 2011

Happy Thanksgiving!

From my family to yours, we will be wishing that your Thanksgiving will be safe, relaxing, full of friends, family and good food!

Nov 22, 2011

The Adventure Continues on Twitter

For those who are not in the know, I chronicle what I make every third day at the Fire House to show that even under conditions that pull me away from the kitchen on a constant basis, I usually can muster up a decent meal for 6-10 of my fellow firefighters. This is not bragging rights territory, just an honest retelling (and sometimes pictures) of what I've made or inspired my fellow firefighters to make. I do this for many reasons: first, to highlight that if I can make what I am making on a consistant basis under these circumstances, so can you. Second, it gives you an idea of what I am researching and testing for future episodes. Lastly, it gives you another medium to stay connected and more importantly, interact directly with me. I read all tweets sent my way and often respond or ask questions of my own. So what are you waiting for? Follow me...@TheFireChef

Nov 16, 2011


Episode 26 - Thanksgiving - In this most traditional of holidays in which food is celebrated with family and friends, we explore the offerings of Thanksgiving. We discuss turkey, elementary school children's least favorite vegetable's, and the importance of bacon fat. Oh, and we make a most memorable Brussels Sprouts side dish. Please visit for more.
Formats available: MPEG-4 Video (.m4v)

Don't forget to visit the TASTY AWARDS website and vote for The Fire House Chef HERE! Voting end December 8th.

Stay hungry, my friends!

Nov 15, 2011

Thanksgiving Brussels Sprouts


Brussels Sprouts
Pecans (1 cup roasted and chopped)
Sausage Links (4 links chopped)
Onion (1 cup chopped)
Fennel (1 cup chopped)
Garlic (2 cloves minced)
Apple Cider Vinegar (4 Tbs.)
Pepper and Salt

Dutch Oven
Food Processor
Small Skillet


After removing the ends, run the Brussels Sprouts through a food processor with a slicing attachment. You can use a Mandolin or a knife as an alternative to the food processor but either way we are looking for quarter inch shreds. Place Dutch Oven over medium heat. Cook sausage until browned. Remove from Dutch Oven and add 2 Tbs. Apple Cider Vinegar to deglaze pan (perform this step only if you use Chicken/Turkey sausage as it is not needed with regular sausage). Place onion and fennel in Dutch Oven and cook until translucent 3-5 minutes. Meanwhile, place small skillet over medium heat and roast pecans. Remove pecans from heat when they start to become fragrant. Add garlic and cook for 30 seconds. Add the Brussels Sprouts and cover loosely and cook until tender (10-15 minutes). Add sausage and pecans and cook for 1 minute. Lastly, Apple Cider Vinegar, stir and cover for an additional minute (note to add Olive Oil or bacon fat (2 Tbs.) if you use Chicken/Turkey sausage. Salt and pepper to taste and serve immediately. Enjoy.  

Nov 12, 2011

Staying hungry for more!

With the recent exposure the show has gotten from the Tasty Award nominations, I have been receiving a lot more feedback and support from new viewers. Many have asked how they can get involved. Here's how.

First and foremost, cook. Cook every time you get a chance. Cook for those that you love and for those that you don't. Cook for family members or co-workers or neighbors. Cook to bring people to the table, to a communal location in which lives can be shared, stories to be told, and relationships forged. That is the whole purpose of the show and nothing could bring me more satisfaction. My job will be done.

Second, spread the word. Shout it from the roof tops (or at least via social media ala Twitter, Facebook, Google +, etc.). Until recently, I have focused purely on producing a quality product, one that I can feel proud of (it has been less then a year). I now feel that I am ready to bring the show to the masses, to start a grassroots effort of building a core audience so that more people can cook and cook well. Tell everyone you know. EVERYONE!

Lastly, you can ensure the show's continued growth by considering to donate. I have just added a NEW $2 monthly subscription available on the DONATE/SUBSCRIBE page (along side the regular $5 and 10 monthly subscriptions). Even $2 a month will greatly help with the production of the show. For more, visit the DONATE/SUBSCRIBE page.

Thank you again for watching and supporting the show. With your continued encouragement and support, I'll stay hungry for more...

Nov 9, 2011

Inspiration from one of my "Pillars" of cooking

Found this and had to share. It's from a few years ago but what he describes is exactly how I felt before deciding to go on this adventure. He drives right to the heart of chasing after something that you love and remaining committed to the belief so that you can accomplish it. It is a true testament to faith in one's self and I hope it inspires someone as it did me.

Nov 6, 2011

Dutch Baby

Episode 25 - DutchBaby and a Special Announcement - In this episode, I show you a twist on the classic pancake, there is always room for breakfast and how to top it off with a Blueberry Syrup. Also, a very special announcement! For more, visit for more.

Formats available: MPEG-4 Video (.m4v)

*Serves 4 comfortably


AP Flour (1 cup)
Corn Starch (¼ cup)
Salt (1 tsp.)
Eggs (3)
Vanilla (1 tsp.)
Butter (unsalted and melted, 1 Tbs.)
Skim Milk (1¼ cup)
Vegetable Oil (2 Tbs.)
Powdered Sugar
Blueberries (1 cup)
Sugar (2 Tbs.)


10” Skillet
6 or 8” Skillet


Pre-heat oven to 450°F. Place the vegetable oil in the skillet and using a brush, ensure that all of the surface is covered. Place in oven and heat for 10 minutes. Assemble dry fuel by adding flour, cornstarch and salt in a bowl and mix for 1 minute. Beat the eggs for 1 minute then add the vanilla, butter and milk and mix to combine. In three installments, add the wet fuel to the dry fuel and mix until a flowing consistency is reached (lumps are OK though). Remove the skillet from the oven then add the batter and return to the oven. Bake for 20 minutes. Meanwhile, to make the Blueberry Syrup, add the blueberries and sugar to a small skillet over medium heat. Bring to a boil and reduce to desire consistency. Remove the Dutch Baby when done and place on a wire rack to cool. Place on a cutting board, sprinkle with powdered sugar and cut into wedges. Place the blueberry syrup on top and serve immediately. Enjoy.

Nov 3, 2011

Tasty Awards!

Because of your support, I am honored and humbled to announce that yesterday, The Fire House Chef was nominated for the Taste Awards! The Taste Awards, also known as the TASTY Awards, is the premier broadcast awards show to celebrate and recognize the year's best achievements in food, fashion, and home lifestyle programs on Television, in Film, Online, and on Radio. To learn more about the award show, click HERE. In it's 3rd annual event, the FHC was nominated for the following: In the Taste Award category, Best Food Program: Web and Best New Series, and in the Viewer's Choice Award category, Best Food Travel Series: Web and Best Home Chef in a Series. If you'd like to vote for the show, click HERE. Thank you in advance for voting and for making the FHC what it is today! Stay hungry, my friends!

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