Firehouse Favorites

This month’s recipes come to you via Corporal Chet Thompson, a firefighter for the Moore, Oklahoma, Fire Department and a member of Carroll Electric Cooperative Corporation in Arkansas. 

Firehouse Favorites

Engine Four Spicy Chicken Salad Sandwich

Serves 6
Engine Four Spicy Chicken Salad Sandwich

Ingredients

3 pounds bone-in chicken thighs, skin removed
2 tablespoons olive oil
2 tablespoons your favorite seasoning
31/2 cup mayonnaise
1/4 cup miracle whip
1 tablespoon lemon juice
1 teaspoon celery seed
Salt and pepper
2 ribs celery, diced
1/2 onion, diced
1 green apple, cored and diced
1 cup red or grapes, halved
1/2 cup chopped walnuts or pecans
1 jalapeno pepper, finely diced
1 scorpion or habanero pepper, finely diced (optional)
Sandwich bread

Directions

Preheat the oven to 350°F. Place the chicken on a foil-lined baking sheet. Drizzle with olive oil and rub in seasoning. Roast in the oven for 45 minutes. Let the chicken cool, pull it off the bone and place it into a medium bowl (or be a firefighter and burn your fingers while pulling it off the bone). In a small bowl, combine the mayonnaise, miracle whip, lemon juice, celery seed, and salt and pepper to taste. Add the remaining ingredients and additional mayonnaise as needed. Chill for 2 to 3 hours. Taste and re-season if necessary. Serve on bread. Rye is a good option.




Hannon Spicy Pork Chop Sandwich

Serves 4
Hannon Spicy Pork Chop Sandwich

Ingredients

4 center-cut pork chops, about 6 ounces each
2 tablespoons your favorite seasoning
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1 tablespoon lemon juice
2 tablespoon hot sauce
1 1/2 cups panko bread crumbs
2 tablespoons olive oil
4 sandwich buns
Lettuce, sliced tomato and sliced onion

Directions

Preheat the oven to 350°F. Place pork chops in a large zip-top bag. Use a meat mallet to pound the chops out to 1/4-inch thickness. Season pork chops with your favorite seasoning. Set up three bowls: in one combine the flour, salt and pepper; in another combine the eggs, lemon juice and hot sauce; and in another place the panko bread crumbs. Coat both sides of each pork chop in the flour, then in the egg mixture, then in the bread crumbs. Heat the oil in a large skillet. Cook pork chops until golden on both sides. Transfer to a wire rack and bake for 15 to 20 minutes, or until the internal temperature in the center of the pork chop reaches at least 145°F. Serve pork on a toasted bun topped with lettuce, tomato and onion.




Original Firehouse Creamy Caesar Salad

Serves 4 to 6
Original Firehouse Creamy Caesar Salad

Ingredients

2 garlic cloves
6 anchovies
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon Worcestershire sauce
Juice of 1 lemon
4 tablespoons olive oil
1/2 cup mayonnaise
2 hearts romaine lettuce, chopped
5 tablespoons grated Parmesan cheese
5 tablespoons fresh shredded Parmesan cheese
Croutons

Directions

In a wooden bowl, use a pestle to mash together the garlic, anchovies, salt and pepper. Or, use a knife and mince them into a paste. Stir in the Worcestershire sauce, lemon juice and oil. Mix well. Chill for an hour. Whisk in the mayonnaise. Transfer half of the dressing to a separate container. Just before serving, add the lettuce to the bowl and toss the lettuce with the dressing. Add additional dressing, as desired. Top with Parmesan cheese and croutons.




Maddi's Firehouse Croutons

Maddi's Firehouse Croutons

Ingredients

1 Old bread
Seasoning
Vegetable or olive

Directions

Preheat the oven to 350°F. Cut bread into cubes of your size preference and place them into a medium bowl. Drizzle with oil and stir to coat completely. Season heavily with your preference of seasoning. Place bread on a foil-lined pan. Reduce oven heat immediately to 175°F and bake croutons for 3 hours to 20 hours—the longer the crunchier. Remove from oven and allow croutons to cool. Fold the foil in half and funnel croutons into zip-top bag. The is a great way to use up old bread.




Spicy Firehouse Meatloaf

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Serves 8
Spicy Firehouse Meatloaf

Ingredients

For the meatloaf:
1 tablespoon olive oil
2 large carrots, peeled and diced
1 small onion, diced
5 cloves garlic, minced
2 jalapeno peppers, minced
4 slices fresh bread, crust removed
1/4 cup beef broth
2 tablespoons milk or sour cream
2 tablespoons Worcestershire
2 pounds ground beef
1/2 pound spicy Italian sausage
2 eggs
3 tablespoons Italian seasoning
2 tablespoons onion powder
1 tablespoon thyme
1 tablespoon crushed red pepper
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
Bread crumbs, as needed

For the glaze:
3/4 cup ketchup
4 tablespoons brown sugar
3 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon brown mustard
1 tablespoon dried parsley or chives
5 dashes hot sauce

Directions

Preheat the oven to 350°F. In a large skillet, heat the olive oil. Cook the carrots, onion, garlic and jalapeños over low heat for 10 minutes, or until tender. Set aside to cool. Tear the slices of bread up and place them into a large bowl along with the broth, milk or sour cream and Worcestershire sauce. Mash the ingredients together with a fork. Add the meat, eggs and seasonings and mix by hand until just combined; don’t over mix. Adjust the texture with breadcrumbs. Form the meat mixture into two loves. Place them onto a foil-lined baking sheet or fine mesh wire rack. While the meatloaf is baking, whisk together the glaze ingredients in a small bowl. Brush the glaze on the meatloaf after 20 minutes in the oven. Bake until the internal temperature reaches 155°F. Serving suggestion: Make “the Duke” meatloaf sandwich by starting with a slice of Texas toast, topped with mashed potatoes, brown gravy, a slice of meatloaf and French fried onions.




Firehouse BBQ Beans

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Serves 8
Firehouse BBQ Beans

Ingredients

1 onion diced
1 large bell pepper, diced
1 pound ground sausage
15-ounce can lima beans
15-ounce can pork and beans
15-ounce can kidney beans
15-ounce can stewed tomatoes
1 cup ketchup
2 cups diced smoked sausage
3/4 cup brown sugar
Salt and pepper to taste

Directions

Preheat the oven to 350°F. Cook the onion, bell pepper and ground sausage in a skillet; drain the grease. Combine all ingredients in a casserole dish and bake for 1 hour. Or, cook in a slow cooker on low for 6 to 8 hours. OKL Article End