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Firehouse.doc(Misc Recipes)

Firehouse.doc(Misc Recipes)

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Published by Anthony Theobald
I don't remember where I got this; but this is a great collection of different recipes
I don't remember where I got this; but this is a great collection of different recipes

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Categories:Types, Recipes/Menus
Published by: Anthony Theobald on Jul 17, 2011
Copyright:Attribution Non-commercial


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Firehouse "Heroes"Recipe by Sara Gore, featured on the October 14th showSauce:
1 – 2 T olive oil6 oz. diced salt pork 1 tsp red pepper flakes or more depending on heat preference6-8 cloves garlic, chopped4 -28oz cans crushed tomatoesfresh ground black pepper to taste½ C fresh parsley, chopped1 C. parmesan, grated pinch of sugar  pinch of salt, to tasteIn a large heavy stockpot over medium high heat, add oil and salt pork. Let salt pork render down, but make sure not to burn. Turn heat down to medium if starting to burn.Add red pepper flakes and garlic. Sauté garlic until translucent. Add tomatoes, black  pepper, parsley, and parmesan. Cook over medium heat, stirring often, for atleast acouple of hours. I prefer to make it in the morning and cook it all day or make it the day before you serve it to let the flavors develop. Add a pinch of sugar and salt to taste.
1 lb ground beef (chuck)½ lb ground pork ½ lb. ground veal2 eggs5 pieces whole wheat bread, crusts removed½ C milk 5-6 cloves garlic, minced½ C parsley1 C. parmesan½ tsp pepper ½ tsp saltolive oil for panIn a mixing bowl, add milk and bread. Let bread sit and soak up milk and break apart bread with fingers. Add eggs, garlic, parsley, parmesan, salt, and pepper. Mix together and add meats. Using your hands, mix all ingredients together just until blended. Do notover work or they will become tough. Using a large scoop, scoop out meatballs, roll in palms of hands.In a large nonstick sauté pan, heat oil over medium high heat, add meatballs and brownon all sides. Once browned, start dropping meatballs into pot of hot sauce.
Ricotta Roasted Garlic Bread Spread:
8 oz. ricotta cheese1 whole head of roasted garlic* pinch of saltIn a food processor, whip ricotta and roasted garlic until smooth. Season with salt.*To roast garlic: cut the top off of garlic head, drizzle with oil, season with salt and pepper, wrap in foil, and roast in a 375 degree oven for 45 minutes. Once cooled, roastedcloves should easily slide out of skins. Store in airtight container covered in olive oil.To serve:Slice Italian bread down the length of the top. Pry open the sides, spread with ricottaspread. Place the appropriate amount of meatballs inside, top with fresh mozzarella, andunder a broil, melt the cheese. Top with julienne of basil. Enjoy! 
Oktoberfest Burgersfrom Chef Doug Vincent,Burger Deluxe
Ingredients:To prepare four 6 ounce burgers.1½ pounds Ground Pork Shoulder (you may substitute turkey or chicken)1 Tablespoon Olive Oil4 slices Applewood Smoked Bacon, cut in ¼” pieces2 Tablespoons Guldens Spicy Brown Mustard1 large Spanish Onion, peeled & thinly sliced1 Tablespoon Honey1 Tablespoon Light Brown Sugar 1 Tablespoon Cider Vinegar 1 12 oz. bottle Sam Adams Octoberfest Lager or similar 8 ounces Veal Stock (you may substitute Low Sodium Chicken Stock)1 teaspoon Chopped Parsley4 Potato Rolls, (Martin’s Potato Rolls or similar)Preparation:Preheat oven to 350 degrees.Form ground pork (chicken or turkey) into four equal patties, about 6 ounces each,approximately 3 ½-4” diameter and ½” in thickness.Place on a plate, cover and refrigerate until ready to cook. Meanwhile, in a large heavy bottomed sauté pan, over medium heat, add the olive oil and bacon. Saute for severalminutes until some of the bacon fat is rendered. Push the bacon to one side of the pan
and add the burgers. Sear until the pork is nicely browned on both sides. Baste the burgers with the brown mustard. Now add the thinly sliced onions. Saute for another minute or two. At this point, add thehoney, light brown sugar, cider vinegar, beer and veal stock.Bring the mixture to a boil and place in the preheated oven for 8-10 minutes. When the pork has cooked to an internal temperature of 160 degrees, remove from the oven and place the burgers on the potato rolls. Place the pan back on the stove, add the parsley andcook until the liquid has almost fully evaporated and the onions have become very soft.Adjust the seasoning to your liking and place on the burgers. Enjoy!! 
Bucatini All'amatricianafrom Chef Ron Suhanosky,Sfoglia Restaurant
Serves 4-6 
1 tablespoon grape seed oil¾ pound ¼-inch diced guanciale1 medium red onion, finely diced½ teaspoon red pepper flakes½ cup red wine vinegar 1 pound good-quality bucatiniOne 1-pound 12-ounce can peeled whole San Marzano tomatoes1 teaspoon kosher salt¼ teaspoon freshly ground black pepper Grated pecorino Romano, optional garnish1. Bring a large pot of salted water to a boil. Add the grape seed oil and guanciale to a 10-inch skillet. Turn on the heat to medium high. Cook until the guanciale has rendered itsfat and is crispy and deep gold, about 6 to 8 minutes. Pour off all but 1 tablespoon of thefat.2. Return the skillet to medium-high heat. Add the onion and red pepper flakes. Cook,stirring occasionally so that the onions cook evenly, until the onions are translucent andtender, about 4 to 5 minutes. Add the vinegar.3. Add the bucatini to the boiling water and cook according to the package directions.4. Use your hands to squeeze and break up the tomatoes directly into the skillet. Stir inthe salt and black pepper.

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