Suey’s Firehouse Friday Menu

Suey’s Baked Tilapia Fillets
Resources:
16 Tilapia fillets
Kosher salt
Fresh ground black pepper
Cooking spray
4 cups grape tomatoes halved
3 cups Kalamata olives coarsely chopped
½ cup fresh Italian parsley, chopped
8 cloves garlic, minced

Tactics:
Preheat oven to 375°.
Season the fish with salt and pepper. Arrange fish in a single layer in the center of a baking sheet lightly coated [...]

If you have been following my blog at all and have used my recipes, you probably have noticed that the quantities of food that I prepare for 8 to 10 people are large. There are a couple of reasons for this. One obvious reason is that the seven guys I work with on my [...]

Hey Firehouse Chefs community! Our very own Chef Michael Poole has shown himself to not only be successful as a firefighter and firehouse chef…his other love, chocolate, inspired his chocolatiering venture MDP Signature Chocolates, which has proved to be quite successful.

Initially, Michael exclusively offered his chocolates to catering clients. However, they were so beloved that he [...]

Sometimes we see things on this job that we wish we could forget – traumatic injuries, people in severe pain, blood, gore, etc. Most of the time, most of us can handle it. But sometimes, for whatever reason, it becomes difficult to handle emotionally. It could be that a patient reminds us of [...]

Sometimes it is tough not knowing. I would say that 99% of the time we never find out the condition of the patients we help. We show up, we do our job, we package the patient for transport and, when we close the back doors to that ambulance or medic rig, we clean up the scene [...]

1. We use the highest quality spices

2. We use locally grown herbs, buying from local vendors

3. We offer organic herbs & spices

4. We are a firefighter-owned businesses

5. A portion of all our sales goes to service-related charities

Firehouse Chefs Signature Spices – Custom Rubs & Blends, Marinades & Sauces, and Organic Herbs & Spices.

Check us [...]

Rigatoni All’arrabbiata “Angry Rigatoni”
By Arthur Fusco, Firefighter from Local 2245, Harrison, NY

Ingredients:
2 lbs. rigatoni
1 tablespoon olive oil
4 slices of thick cut pancetta (or bacon)
2 garlic cloves, smashed
1/2 green bell pepper, seeded & chopped
1/2 sweet onion, chopped
14.5 oz canned whole tomatoes, crushed in hand
15 oz canned tomato sauce
3 tablespoons tomato paste
chili flakes, to taste (depending on how [...]

Eddie Sell, creator of Firehouse Chefs and Captain of the Long Beach, CA Local 372, has been featured in the latest issue of IAFF Magazine, pages 14-16. In it, Eddie discusses what he’s planning to accomplish with the show, as well as the wide role of today’s firefighters, both on the job and in the firehouse [...]

Smokin’ Pear Salad Recipe
By Tara Daniels, Firefighter and Firehouse Chef from Woodland, CA

Ingredients:
4 boneless/skinless chicken breasts
Salt, cracked black pepper, granulated garlic to taste
1 pear, firm but ripe
1 big clove finely minced garlic
½ cup olive oil
1/3 cup balsamic vinegar
¼ teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon white sugar
1 medium red onion, very thinly sliced
1 large head butter [...]

Maryland Cream of Crab Soup
By David Pfeil, Ft. Detrick Fire & Emergency Service firefighter from Silver Spring, MD

Ingredients:
1 lb. crabmeat
1 vegetable bouillon cube
1 cup boiling water
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter
2 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
Few drops hot sauce
1 quart milk
Parsley flakes for garnish
Sherry (optional)

Instructions:
Remove cartilage from crabmeat. Dissolve bouillon in water. [...]