Playing with Fires: Firehouse Recipes and Their Chefs

by Steven W. Siler

Overview

This is a collection of firefighter recipes from the firefighter chefs themselves. Taken from every state and several foreign countries, readers are given an intimate look into the life of a firefighter. From small volunteer responders to some of the largest departments in the nation, every recipe is a proven favorite for the firefighters. Along with the history of each organization, full-color photos of the firefighers in action, and interesting factiods and quotes about the fire service, Playing With Fires is the authentic snapshot of the life of a firefighter. Proceeds from the sale of every book benefit the National Fallen Firefighters Foundation.

Product Details

ISBN-13:	9781927458259
Publisher:	12 Sirens
Publication date:	09/01/2014
Pages:	212
Sales rank:	368,051
Product dimensions:	7.50(w) x 9.25(h) x 0.58(d)

About the Author

Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest.  He is the author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef.  In addition, he has served as an editor and contributing writer for several food publications.  When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Read an Excerpt

C-Cubed (Commerce California Chili)
Mike Morgan
Los Angeles County Fire Department 

The Los Angeles County Fire Department has a very rich and unique history, which is full of innovation, and daring accomplishments. From designing the 911 system in the 1970’s to the current day USAR and Homeland Security sections, our fire department is a leader and a model to fire departments around the world.

Along with our rich history, the personnel take pride in not only our organization, but also in the areas in which they serve. Part of this pride is demonstrated in the designs of their station patches, and in their station or Battalion logos. These “unofficial” patches incorporate some of the landmarks, backgrounds, and cultures of the more than 2,200 square miles we serve in the County.
 
 
Follow your instinct; modify to suit your own taste. Mine is 3 ½ - 4 of 5 alarm hot. Use large pot, makes almost two crock pots. Total cooking time is about three hours. Taste in between batches. Spice measurements shown within the batch listings.
Meats:
1 ½ lbs. Tri tip steak
1 ½ lbs. London broil steak
1 lb. Filet mignon
Ask the butcher to cut meat in ½” or 3/8” (bite size) pieces & get rid of all fat.
1 lb. hot Italian sausage
Spice ingredients:
Accent (msg meat tenderizer)
Garlic powder
Onion powder
Cayenne pepper
White pepper
Allspice
Salt
Paprika
Beef bouillon granules (or cubes)
1 Serrano & 1 Jalapeno pepper
Tampico California chili powder
Tampico New Mexico chi1i powder
Gebhardt (preferred - sold in bottles) or Tampico chili powder (cellophane bag)
Tabasco sauce
1 red bell pepper, 1 green bell pepper
2 - Cans of E1 Pato Tomato Sauce
3 - 14.5 oz. cans Chicken Broth
1 - 12 oz. Tomato sauce (or 2 - 6 oz. cans)
2 small cans diced Hatch green chilies
Chipotle sauce
Worcestershire sauce
Brown sugar
Cumin
Soy sauce
Corn starch
1 lime
Cinnamon
Oregano
Thyme
Nutmeg
 

Meats:
1 ½ lbs. Tri tip steak
1 ½ lbs. London broil steak
1 lb. Filet mignon
1 lb. hot Italian sausage
Brown the hot sausage separately.
With all the meats combined immediately add:
3½ tbs. oil (sautéing) - brown meats to a somewhat semi soft knife cut & leave no pink
1 ½ tbs. Gebhardt or Tampico red chili powder
1 tsp. Accent meat tenderizer
1 tsp. Garlic powder
1 tsp. Onion powder
¾ tsp. Cayenne pepper
½ tsp. salt
Place all the above in a large stock pot / pan and simmer on very low heat. Don’t use any of the liquids from browning the meat.
With the above, also immediately add in Batch 1:
Batch 1:
2 - 14.5 oz. cans Chicken Broth
1 can E1 Pato Tomato Sauce
1 tbs. Onion Powder
2 tsp. Gar1ic Powder
2 tbs. Gebhardt or Tampico chi1i powder
1½ tsp white pepper
½ tsp. Cayenne pepper
½ tsp. Allspice
Slightly stir to mix in above ingredients and stir once in a while, to keep from a hard boil & browning bottom of pot. Taste in between batches & adjust according to your preference.

After 90 minutes, add Batch 2:
1 - 6 oz. can Tomato sauce
2 tbs Gebhardt or Tampico red chi1i powder
1 tbs Paprika
1 ½ tbs. Onion powder
1 tsp. Garlic powder
½ tbs Tabasco sauce
1 tbs Beef bouillon granules (can break up if cube size)
¼ tsp Accent
½ tsp white pepper
Cut in half 1 Serrano & 1 Jalapeno pepper, take out the seeds & float the peppers.
Slightly stir only as needed to keep from a hard boil & browning bottom of pot.

After another 1/2 hour, add Batch 3:
1 - 6 oz. can Tomato sauce
2 small cans diced Hatch green chiles
1 tbs. Tampico New Mexico chi1i powder
3 ½ tbs Gebhardt or Tampico chi1i powder
1 ½ tbs Tampico California chili powder
1 tbs. Paprika
½ tsp. White pepper
½ tsp. Cayenne pepper
½ tsp Tabasco sauce
½ tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Accent
1 red bell pepper, 1 green bell pepper: Cut, remove seeds & chop to small pieces
Remove Serrano & Jalapeno peppers and carefully adjust need for added liquid. I use combination of a can of chicken broth, can of tomato sauce and a cup of water, to maintain plenty / proper quantity of liquid. Slightly stir only as needed to keep from a hard boil & browning bottom of pot. Do not make it too thin.

After another 1/2 hour, add Batch 4:
1 can E1 Pato Tomato Sauce
1 tsp Gar1ic powder
2 ½ tsp brown sugar
2 tsp Cumin
1/8 tsp salt (or salt to taste)
1 lime (squeeze lime juice into pot)
2 ½ tsp. Worcestershire
1 ½ tsp. Soy sauce
1 tsp. Cinnamon
1 tsp. Oregano
1 tsp. Thyme
1 tsp. Nutmeg
1 tsp White pepper
1 tsp. Garlic powder
2 ½ tbs Chipotle sauce
To thicken as needed, slowly stir in small amounts corn starch (or follow directions on corn starch package for proper thickening. Stir until chili reaches a proper thickness. Add more corn starch if needed, to suit for your proper thickness. Simmer approx. 15 - 20 minutes & slightly stir only as needed to keep from browning bottom of pot. If needed, add a bit more tomato sauce, a few pinches of cinnamon & brown sugar, to take away any type of chili bitter taste or to add more flavor