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Comment by Matt Jackson on May 27, 2011 at 12:10am

anyone interested in sharing some recipes on my firefighter recipe sharing website www.companychow.com

We are trying to put together a 9/11 10 year anniversary cookbook with proceeds going to "the fire family foundation." a charity for firefighters, their families and fire victims. If interested, you can either post the recipes at my site or on my profile wall.

Thank you so much

Matt

Comment by Randy Sutton on April 19, 2010 at 1:17pm

Hey thanks for the add

Comment by David VanNamee on December 10, 2009 at 6:41pm

NATS AWARD WINNING CHILI


1 Tbsp good Olive Oil
3 Lbs 95% Ground Beef or Ground Chuck
½ Lbs stew meat (chopped in small cubes)
3 Medium Yellow Onions Cooking Kind
2 Bell peppers, (I mix colors Red and Green)
2 Cloves garlic Crushed
3 Tbsp Worcestershire sauce
8 Tbsp chili power
2 tsp ground cumin
2 tsp oregano
1/2 tsp Coriander
1/8 tsp Ground Cayenne Pepper
1 can chili beans
2 bottles of chili sauce
1 bottle dark beer (I use Amber Bock)
1 tsp red hot sauce (More if you like the heat)



In a large stock pot or skillet

1. Heat: Brown of Meats, cook in Onions, and Peppers all together (Season to taste Salt and Pepper, bucks seasoning)
2. Add: Garlic, Worcestershire, chili power, oregano, coriander, cayenne pepper, cumin, and hot sauce. (Cook 3- minutes mixing everything together)
3. Add: 1-bottle of Dark Beer, chili beans and chili sauce
4. Reduce Heat: Simmer 2-3 hours covered stirring occasionally.
5. Serve with grated cheddar, and chopper raw onions.

Comment by Anita King on September 1, 2009 at 2:08pm

This is a great recipe. It is easily doubled for a bunch. Can be made ahead and frozen. Pair it with a salad and you have a meal.

Stuffed Italian Shells

1 egg
1 ½ lb mozzarella cheese (shredded)
1 lb. monterey jack cheese (shredded)
1 box jumbo shells
1 32 oz. jar spaghetti sauce
8 oz. mild Italian sausage, browned and crumbled
Finely chopped green pepper and onion to taste

Cook shells according to package direction. Drain and cool under running water.
Mix cheeses and egg in mixing bowl. Add sausage, pepper and onion. In a 9x13
baking dish, spread enough spaghetti sauce to cover bottom of pan. Spoon the
cheese mixture into shells and place into pan, open end down. Cover shells
with remaining sauce. Bake in a 350⁰ oven for 30-35 minutes.

Comment by Barbara Leach on June 1, 2009 at 5:38pm

Jack, that sounds awesome...now if I only had time to cook anything!!!

Comment by Jack on June 1, 2009 at 1:00am

Barbecued corned beef & cabbage
Method: Smoking
Serves: 6
1 4-pound corned beef, drained and scraped of excess whole spices
6 strips of bacon
Mustard and rye bread for serving (optional)
You’ll also need: aluminum foil drip pan, 6 cups hickory, oak, or other hardwood chips, soaked in water for 1 hour, then drained
1) Place the corned beef fat side up in an aluminum foil pan. Drape the bacon strips over the top of the corned beef.
2) If using a smoker, light it according to the manufacturer’s instructions and preheat to 250 degrees F. Toss 1-1/2 cups wood chips on the coals.
3) If using a charcoal grill, set it up for indirect grilling using only half as much charcoal as you usually would (the equivalent of 6 to 8 nice lumps of charcoal per side). Toss 1-1/2 cups wood chips on the coals.
4) Smoke the corned beef until very tender, 5 to 6 hours or as needed, replenishing the coals every hour and replenishing the wood chips every hour for the first 4 hours. Try to maintain an even temperature of 250 degrees F.
5) Transfer the corned beef to a cutting board and let rest for 10 minutes, loosely tented with foil. Thinly slice the corned across the grain and serve with mustard and rye bread, if desired.

BARBECUED CABBAGE
Method: Indirect Grilling
Serves 6 to 8
4 tablespoons (1/2 stick) butter
4 slices bacon, cut crosswise into 1/4-inch slivers
1 small onion, finely diced
1 medium green cabbage (about 2 pounds)
1/4 cup of your favorite barbecue sauce
Coarse salt and black pepper
You’ll also need:
2 cups wood chips, soaked in cold water to cover, then drained
Best of Barbecue Grill Ring (optional) or aluminum foil, crumpled into a 3-inch ring
1) Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings.
2) Core the cabbage by angling your knife about 3 inches down toward the center and cut in a circle that is about 3 inches in diameter. The piece removed should look like a cone. Discard this piece. Dice the remaining butter. Stir the barbecue sauce into the butter/bacon mixture. Prop the cabbage upright on the grill ring or aluminum foil, cavity facing up. Place the bacon and onion mixture in the cavity and top with the diced butter. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage with salt and pepper.
3) Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
4) When ready to cook, place the cabbage on its ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
5) Grill the cabbage until very tender (when done, it will be easy to pierce with a skewer), 1 to 1-1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.

Comment by Sarah Kennedy on April 20, 2009 at 11:59am

All of these rescipies sond so good!!

Comment by Kimberly on April 19, 2009 at 6:05pm

I am on a vol. fire department and could always use some new meals to keep the guys on there toes..

Comment by wayne frary on March 23, 2009 at 12:01pm

To J Brooks. Of course you can use my curried lamb stew recipe if you wish. It is an awesome meal and my crew love it. My station is Sprowston (in the city of Norwich,in the county of Norfolk, England) ,I am on white watch. All the best.

Comment by Jason Brooks on March 21, 2009 at 8:19pm

Does anyone care if I add these to the cookbook for FFN that I am putting together. Make sure to include department name and city.state for the byline.

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