Trauma is something most people don’t have to deal with very often. But for those of us in the fire service it is a regular occurrence. A house fire can expose civilians to several types of trauma: emotional trauma from losing one’s possessions, and physical trauma by possibly being injured in the fire. When we show up, we do our best to meet the needs created by such an event. Obviously putting out the fire is big. But we also do our best to take care of other needs, such as treating any injuries, setting up temporary housing with the Red Cross, etc. As firefighters we encounter all kinds of physical trauma from events, including motor vehicle accidents, industrial accidents, domestic violence, assaults, etc.

I realize that you as the reader are looking at these words to perhaps gain some better understanding of the fire service AND to get some ideas regarding food recipes. Thus, I won’t go into details about some of the gore with which we are faced! But one should know that it is a part of the job that we unfortunately encounter more than we would like to.

With the repeated exposure to such trauma, we have to be careful how such exposure impacts our lives – together in the firehouse and beyond. Perhaps that is why times around the beanery table are so important to me. Diving into a good meal – and hashing out the things that we encounter on the job with our crew – provides that crucial element in our relationships with each other that help keep us centered, professional, and sane. For me, the beanery table becomes that safe and almost sacred place where we can let go and be ourselves. Nothing is being recorded; we are not in the public eye. It is that place where we can open up to each other, joke around with each other, cut each other down, and build each other up. But most of all – what goes on around the beanery table stays around the beanery table. – Suey

Suey’s Tropical Grilled Salmon with Fresh Fruit Salsa
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6

Resources:

Tactics:
Preheat a grill to medium high heat.

Combine the mangos, peaches, bananas, jalapenos, red onion, mint leaves, lemon juice and sugar in a large bowl. Gently stir to combine and then cover with plastic wrap and place in the refrigerator to macerate for half an hour.

Place the ginger, coconut milk, and crushed pineapple in a mixing bowl and stir to combine. Marinate the salmon fillets in the mixture for half an hour. Remove the salmon from the marinade and wrap in foil (discard the marinade). Grill the salmon until the salmon flakes easily.

Meanwhile, cook the rice in 7 ½ cups of salted water for 15 minutes. Serve the dish by placing rice down on a plate and topping it with some of the fruit salsa. Place some salmon on top of this and then top the salmon with some more fruit salsa. Makes 8 to 10 servings.

**Note: The term “Beanery” is still alive and well in the Seattle Fire Department and is still the name we apply to the kitchen today. Because of low wages early in SFD’s history, the firefighters could often only afford to buy beans for their meals. Beans were cheap and provided a high source of protein. The procedure was to soak the beans overnight and simmer them all day long in the kitchen…thus the term “Beanery.”

It is so great when spring arrives in the Seattle area! People seem to come out of hibernation. It is not that we all hide from the rain around here. If we did, nothing would ever get done! But when the sun comes out and the temperature warms up, it seems like everyone is outside doing something.

It is also the time that we start our building inspections. Each engine company and each truck company on every shift here in the Seattle Fire Department has a list of buildings that we inspect for fire safety. They are public buildings and only the public areas of those public buildings. We look for expired fire extinguishers, check fire alarm systems, water shut offs for the building’s fire sprinkler systems, electrical issues, fire doors, etc. It is great because we get to go out and interact with the public in something other than an emergency situation.

I always carry in my shirt pocket a small stack of stickers that our department has made up that look like Seattle Fire Department badges. Whenever I can I hand them out to kids when we are out inspecting, or grocery shopping, or just doing something that allows me to take a knee and get down to eye level with a kid and show them that we’re not scary!

These sunny spring days are also great because – with everyone out and about and us driving around in our fire trucks and fire engines – everyone is waving at us. It is like a parade!

But seriously, my personal favorite thing about this time of year is that I get to dust off the grill and start cooking outside again! So I thought I would share a grilling recipe that could help you dust off your BBQ or grill and break in the outdoor cooking season. Enjoy! – Suey

Suey’s Bombero Steak with Chimichurri Sauce
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6

Resources:

Tactics:
For Bombero Steak:
Place all of the ingredients except the steak into a food processor and pulse until smooth. Divide the skirt steaks into several large Ziploc plastic bags and distribute the marinade equally. Remove the air from the bags, seal, and place in the refrigerator and marinate the meat for at least 8 hours and up to 24 hours.

Preheat a grill to high heat. Remove the steaks from the marinade and grill the steaks for about 4-6 minutes per side for medium rare (depends on thickness of steaks). Remove the meat and loosely cover with aluminum foil and let them rest for 15 minutes. Cut across the grain into ½ inch thick slices. Serve with the Chimichurri Sauce.

For Chimichurri Sauce:
Place everything except the last two ingredients into a food processor and pulse until coarsely chopped. Now add the olive oil and red wine vinegar and pulse to combine. Place into a glass bowl, cover with plastic wrap and allow to macerate in the refrigerator for at least 1 hour before serving. Makes 8 to 10 servings.

**Note: The term “Beanery” is still alive and well in the Seattle Fire Department and is still the name we apply to the kitchen today. Because of low wages early in SFD’s history, the firefighters could often only afford to buy beans for their meals. Beans were cheap and provided a high source of protein. The procedure was to soak the beans overnight and simmer them all day long in the kitchen…thus the term “Beanery.”

Whenever budgets get tight in the economy or even in our own homes, we look for ways to cut back, tighten the belt and weather the storm. Unfortunately, when it comes to the way that our local governments handle economic crises, the public servants get caught in the middle and are often used as pawns in the great “chess game” of politics.

Now please don’t get me wrong, I’m not here to get all political. I would just like to say that there are a lot of really great people in the fire departments around this country who do this job because they are “givers” and not “takers.” We take our title as “public servants” literally and seriously. We often do many things that do not make the news but make a real difference in the lives of the people we serve. Whether it is cleaning up an elderly person who has fallen and been down for 3 days and not been able to reach the toilet, or performing CPR with someone who has an upper GI bleed and every few minutes you are using a suction unit to keep the airway clear until the medics can intubate, we are called to perform many unpleasant tasks that the average person has absolutely no idea that we do.

Believe me when I say that they are not news worthy, but the person we are helping is worthy of that task and our respect. You see, we show up at whatever alarm we are called to and we do our best to help people when they are in need regardless of their color, religion, sexual orientation, socio-economic status, etc. It is what we do – not only because the job requires it, but because most of us want to help people; it is how we are wired.

We also like to give back whenever we can. Several times throughout the year, the members of the Seattle Fire Department have opportunities to be involved in various fund raising events to help noteworthy causes. I am participating in one that is coming up on Sunday, March 10. It is the Scott Firefighter Stairclimb. This is currently the largest individual firefighter competition in the world and it is all for helping to raise money for the Leukemia/lymphoma society. The money raised will help to discover cures for various blood cancers.

My climb starts at 1:20 p.m. on the 10th. I’d appreciate you thinking about me during that time. Also, if you would like to contribute to my efforts, here is the link: http://www.llswa.org/site/TR/Events/FirefighterStairclimb?px=1564489&pg=personal&fr_id=1280

Just click on the red words “Make a gift” under the thermometer to make a donation. If you donute under my name and you know someone who is battling blood cancer, email me their picture and I’ll attach it to my helmet and “carry” them up the climb with me. Once the donation is made, I will send you a personal “thank you.” You can send the picture by replying to the email address from which the “thank you” comes.

Enjoy this month’s recipe – and thanks!

Suey’s Quinoa Salad
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6

Resources:

Tactics:
Bring the chicken broth to a boil in a medium sized pot over high heat. Add the quinoa, cover with a lid, reduce the heat to low, and simmer for 20 minutes.

Transfer the cooked quinoa to a large bowl and refrigerate until well chilled. Remove from refrigerator, add the peppers, onion, curry powder, cilantro, lime juice, sliced almonds, and cherries and season with salt and pepper to taste. Place back in the refrigerator and chill well before serving. Makes 8 servings.

**Note: The term “Beanery” is still alive and well in the Seattle Fire Department and is still the name we apply to the kitchen today. Because of low wages early in SFD’s history, the firefighters could often only afford to buy beans for their meals. Beans were cheap and provided a high source of protein. The procedure was to soak the beans overnight and simmer them all day long in the kitchen…thus the term “Beanery.”

The process of coming “on duty” involves more than just relieving the person you are replacing on the rig. Here in Seattle, once you replace your bunking gear with theirs and announce over station’s P.A. that “so and so is relieved,” you record it in the watch office journal and now you are “on duty.”

But the work of getting ready for the shift has just begun. The most important thing is to immediately make sure that vital equipment is in order and working properly. Each person’s position on the apparatus has a number. The officer (be it Lieutenant or Captain) is #1, the driver is #2, the “tail boarder” behind the officer is #3, and the “tail boarder” behind the driver is #4.

The first thing that everyone does is to make sure that their SCBA (Self Contained Breathing Apparatus) is filled with the appropriate air level and that the PASS (Personal Alert Safety System) device is working properly. The officer is responsible for making sure that each member is entered into the computer and assigned the proper radio. The driver (or “engineer,” as some departments call them) is responsible for checking the rig. They start it up and turn on the emergency lights to be sure that they are working properly. The horn, siren, and backup alarm are activated briefly to make sure that they are working. Tire pressure, oil level, etc., are also checked. On both engines and trucks #3 and #4, we check the A.E.D. (Automatic External Defibrillator), the first aid kit, the O2/ventilation kit, extinguishers, and the T.I.C. (Thermal Imaging Camera). On a truck there is more equipment: chain saws, rescue saws, reciprocating saws, positive pressure fans, generator, 5 gas monitor…all have to be checked. Finally, inventory of all equipment is checked to make sure that nothing is missing.

There! Now it is time for breakfast…assuming that the bell hasn’t hit during this time, in which case the process is picked up when the call is over and we are “back in the barn.”

Speaking of breakfast, I hope that you like this morning dish!

Suey’s Salami Frittata from Hell
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6

Resources:
2 tablespoons olive oil
4 large cloves garlic, crushed
1 lb. salami, chopped into small chunks
1 large yellow onion, halved and sliced thinly
2 jalapeno peppers, seeded and julienned
2 yellow or orange bell peppers, seeded and julienned
1 teaspoon red pepper flakes (more to taste)
2 cups marinara sauce
½ cup fresh Italian parsley, chopped
24 eggs, lightly beaten
½ cup Parmesan cheese

Tactics:
Pre-heat an oven to 350°F.

Heat the olive oil in a large skillet over medium high heat. Add the garlic and sauté until golden brown. Using a slotted spoon, remove the garlic and discard. Now add the salami, onion, peppers, and red pepper flakes to the skillet. Increase the heat to high and sauté the contents for 5 minutes or until the salami begins to brown. Stir in the marinara sauce and the parsley.

Transfer the contents of the skillet to a large lightly greased baking dish, being sure to cover the bottom evenly. Gently pour the eggs over the top evenly and place in the oven, cooking for about an hour. After 45 minutes, sprinkle the Parmesan cheese over the top and place back in the oven for the last 15 minutes. Remove from the oven and serve with a spatula or large spoon, making sure to get the goodies on the bottom of the baking dish! Makes 8 to 10 servings.

**Note: The term “Beanery” is still alive and well in the Seattle Fire Department and is still the name we apply to the kitchen today. Because of low wages early in SFD’s history, the firefighters could often only afford to buy beans for their meals. Beans were cheap and provided a high source of protein. The procedure was to soak the beans overnight and simmer them all day long in the kitchen…thus the term “Beanery.”

Sometimes the “shift gods” orchestrate one’s schedule in such a way that you get to work holidays. This year the that shift I’m on, “C” shift, was scheduled to work Halloween, Thanksgiving, Christmas Eve, and New Year’s Day. Bummer! But for those of us working shift work, that is just how the cards fall sometimes. Luckily we have a policy in the Seattle Fire Department that when you are working on a holiday we operate our day under “Holiday Routine.” This means that we basically remove some of the non-essential business work of our normal daily routine. So that means that we postpone doing any inspections of buildings; we don’t do any drilling; we don’t perform any department business duties. Besides getting housework out of the way in the morning, we don’t do anything other than wait for the bell to hit for an alarm. Holiday routine basically frees up our day so that we can have family over to celebrate the holiday with us while on duty.

This year my whole family came over to the station for Thanksgiving dinner. We had several other crew members’ families join us for a great Thanksgiving feast at the station. There are times when during those feasts the bell hits and we have to abandon our families around the table to go on an alarm. But that is the life of firefighters and their families. I’m so grateful that I have this career, and that at times like these I can share my station life with my family.

I thought we should start off the New Year with a nice recipe that will go over big with the guys at the station, as well as your family and friends at home. All the best to you in the New Year! – Suey

Suey’s Standpipe Sausage Pasta
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6

Resources:
2 lbs. Tortiglioni pasta
1 tablespoon olive oil
½ lb. guanciale (or bacon), chopped
2 lbs. spicy bulk Italian sausage
1 sweet onion, chopped
6 large cloves garlic, minced
1 lb. fresh grape tomatoes, sliced in half lengthwise
1 – 12 oz. bag fresh baby spinach, loosely chopped
½ cup fresh basil, loosely chopped
1 – 14 ½ oz. can chicken broth
8 oz. mascarpone cheese at room temperature (may substitute with cream cheese)
2 teaspoons crushed red pepper flakes
1 cup red wine
1 cup fresh grated Parmigiano-Reggiano cheese

Tactics:
Bring a large pot of salted water to boil. Add pasta and cook until al dente (about 8 minutes). Strain and set aside.

Meanwhile, heat olive oil in a large skillet over medium high heat. Add the chopped guanciale and cook until lightly browned. Add the sausage and cook through. Now throw in the onion and garlic and sauté until the onion is translucent. Now combine the grape tomatoes, baby spinach and fresh basil with the meat. Cook until spinach is wilted.

In a separate saucepan, heat the chicken broth over medium high heat. Just as it begins to come to a mild boil, add the mascarpone cheese and the red pepper flakes, reduce the heat to low, and whisk until the cheese is creamy. Remove from heat and add the red wine. Now pour the contents of the sauce pan in with the meat and vegetables in the skillet. Place the pasta in a large bowl and pour the skillet contents over the pasta. Toss the pasta and sprinkle with some of the Parmigiano-Reggiano cheese. Reserve the rest to serve on the side. Makes 8 servings.

**Note: The term “Beanery” is still alive and well in the Seattle Fire Department and is still the name we apply to the kitchen today. Because of low wages early in SFD’s history, the firefighters could often only afford to buy beans for their meals. Beans were cheap and provided a high source of protein. The procedure was to soak the beans overnight and simmer them all day long in the kitchen…thus the term “Beanery.”