1. #1
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    Talking OK Boys and Girls, its time to fire up the grills

    Grilling season is upon us again. Somewhere out there I even have a grill chef. But I will start with a few ideas here I have collected for your virtual dining enjoyment:

    Grilled Trout with almonds and lemon

    Toast 2/3 cup almonds.
    Combine 1 stick unsalted butter,1/4 cup fresh squeezed lemon juice, 2 tbsp chopped fresh mint, 2 tsp minced lemon zest and 1 or two minced garlic cloves in saucepan over medium-low heat. Whisk till butter is melted and mixture is blended. Prepare bar-b-que. Brush 4 12 ounce trout fillets with lemon butter. Grill trout flesh side down until it begins to brown, about 1 1/2 minutes. Turn over and grill till cooked through, about 2 minutes longer. Transfer to plates drizzle with remaining butter and sprinkle with almonds.

    Grilled Lemon Mustard Chicken

    1/2 cup freshly squeezed lemon juice
    1 tbsp minced lemon zest
    1/4 dijon mustard
    1/4 cup finely chopped fresh herbs (rosemary, thyme, basil, oregano)
    3/4 tsp salt
    courasley ground pepper

    8 boneless skinless chicken breasts

    Combine marinade ingredients in small bowl. In large glass or nonaluminum dish, arrange chicken pieces and pour marinade over them. Marinate 2-4 hours in refrigerator. Prepare bar-b-que. Remove chicken from marinade and grill. Garnish with fresh herbs, sliced lemon.
    Last edited by superchef; 07-04-2004 at 03:39 PM.

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    New York Steaks with Arugula Salad

    5 spring (green) onions, 1 minced, 4 coarsely chopped
    3 tbsp good balsamic vinegar
    1 tbsp dijon mustard
    1/2 cup extra virgin olive oil

    8 1" thick New York Steaks
    olive oil
    coarse sea salt
    fresh ground pepper

    2 5 ounce bags baby arugula
    12 ounces St. Andre triple cream cheese or other soft creamy cheese cut into 16 wedges

    Whisk minced green onion, vinegar and mustard in small bowl. Gradually add oil. Season with salt, perrper and set aside.

    Brush both sides of steak with olive oil and sprinkle with salt and pepper. You can either grill them or pan sear them over high heat.

    Combine arugula and 4 chopped green onions in large bowl. Add dressing and toss. Divide among plates. Thinly slice steaks crosswise anbd arrange on salad with 2 wedges of cheese.
    Last edited by superchef; 07-04-2004 at 03:40 PM.

  3. #3
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    Im drooling now...

    Printed them up dont know which one im going to try tomorrow, but i do know that they all sound like i am going to have the happiest taste buds in the seacoast!

    Thank you!
    I havent failed, I've found 10,000 ways that don't work.

    - Thomas Edison

  4. #4
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    How about boneless chicken breasts marinated in red wine with mushrooms cooked slowly over a campfire. Accompanied by baked potatoes topped with sour cream, chives and onions. For the vegetable buttered, sugared carrots or sweet potatoes. Dessert will be cherry pie freshly baked in the trailer for that very occasion.

    This will be happening on the (Canadian) August long weekend!!

  5. #5
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    Steaks and skewers...WOOOOOOOOOOHOOOOOOOOOOOO!!!!
    May we never forget our fallen, worldwide.

    I.A.C.O.J. Safety/Traffic Control Officer

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  6. #6
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    Originally posted by ROOKIELZ
    How about boneless chicken breasts marinated in red wine with mushrooms cooked slowly over a campfire. Accompanied by baked potatoes topped with sour cream, chives and onions. For the vegetable buttered, sugared carrots or sweet potatoes. Dessert will be cherry pie freshly baked in the trailer for that very occasion.

    This will be happening on the (Canadian) August long weekend!!
    Reminds me of my bachelor party camping trip. Couple of buddies of mine, my dad and myself. The rest of us went off 4-wheeling while my dad stayed in camp to fix dinner. Everyone (except me) was surprised to come back to tri-tip, au gratin potatoes and grilled portobello mushrooms all fixed on the camp stove. Dad doesn't mind roughing it on a camping trip...so long as we eat well!
    Chris Gaylord
    Emergency Planner / Fire Captain, UC Santa Cruz FD

  7. #7
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    will be cooking London Broil this weekend.......cant beat it !
    IACOJ both divisions and PROUD OF IT !
    Pardon me sir.. .....but I believe we are all over here !
    ATTENTION ALL SHOPPERS: Will the dead horse please report to the forums.(thanks Motown)
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    I'm sorry, I haven't been paying much attention for the last 3 hours.....what were we discussing?
    "but I guarentee you I will FF your arse off" from>
    http://www.firehouse.com/forums/show...60#post1137060post 115

  8. #8
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    Hey I think its time to break out the "Drool Proof" keyboards again!!!!
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

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  9. #9
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    Cool Be Careful Out There......................

    Don't end up like the guy I saw in the local ER on the 4th, he put a whole can (QT.) of lighter fluid on the charcoal, then threw in the match....... (Darwin Award Committee Chair, you copy that?) We weren't called for a well involved deck only because the fire somehow did not extend beyond the inside of the grill. Sheer Luck. Man's wife closed the lid on the grill, then took singed hubby to ER. No word on the fate of the steak that was on the grill.
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  10. #10
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    Grilling season is upon us again. Somewhere out there I even have a grill chef.

    I'm here, I'm here. Spent the weekend with lots of family over, lots of grilling. Burgers and dogs, london broil, corn on the cob, potatoes and the like. Nothing fancy, just goooooooood food.


    Tanker (Cheffie's grill chef)
    I.A.C.O.J. Firefighter/EMT-B

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  11. #11
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    Okay, I consider myself an exceptionally good cook, and I too love to barbque, or grill as our neighbours to the South call it,........but can someone please explain London Broil to me? I've vaguely heard of it, think I've seen it in the grocery store (rolled beef with what looks like hamburger in the middle?????)........but what do you do with the stuff?????
    IACOJ

  12. #12
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    Lady
    London Broil is the actually the cooking method. It is generally a top round roast (or steak) (although some stores sell it as London Broil). The cooking method is simply marinating the beef, then broiling or grilling it to medium rare and serving it sliced thinly across the grain.

  13. #13
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    The Chef has her game ON !
    IACOJ both divisions and PROUD OF IT !
    Pardon me sir.. .....but I believe we are all over here !
    ATTENTION ALL SHOPPERS: Will the dead horse please report to the forums.(thanks Motown)
    RAY WAS HERE 08/28/05
    LETHA' FOREVA' ! 010607
    I'm sorry, I haven't been paying much attention for the last 3 hours.....what were we discussing?
    "but I guarentee you I will FF your arse off" from>
    http://www.firehouse.com/forums/show...60#post1137060post 115

  14. #14
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    Default How about we do a Firehouse cook off compitition

    Hey,

    I'm drooling and my mouth has hit the keyboard. I was thinking, how about we do a Firehouse gril cook off compitition. Like those texas gilling compitition.

    I can see firehouse's having grill cook offs to how off their best chef's
    N.K Chaleunphone, FF/EMT-Basic
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  15. #15
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    Ummmmmmm ...... yeah.... sure...... I'll just "mail" my contribution to the designated judges and HOPE that it still tastes good by the time they get it
    To the world you might be one person, but to one person you just might be the world.

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  16. #16
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    Originally posted by SafetyPro


    Reminds me of my bachelor party camping trip. Couple of buddies of mine, my dad and myself. The rest of us went off 4-wheeling while my dad stayed in camp to fix dinner. Everyone (except me) was surprised to come back to tri-tip, au gratin potatoes and grilled portobello mushrooms all fixed on the camp stove. Dad doesn't mind roughing it on a camping trip...so long as we eat well!
    I think your father and I share the same view. All I ask out of life is a good meal at the end of the day. I can forgive quite a few mistakes if the apology includes great food. Just ask my hubby!

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    This sauce recipe was given to me by a volunteer FD near where I grew up. They fund their FD with chicken barbeques and draw hundreds of people each year. I still attend whenever I can, but this recipe helps me get by until then.

    In a one gallon jug mix:

    2 qts of white vinegar
    1 cup of salt
    4 oz. of worchester sauce

    Add water to fill jug.

    Put sauce in a sprayer. I use a 1 qt household sprayer at home. The FD uses garden sprayers (not previously used) for large scale production.

    Place chicken quarters or halves on the grill and spray occasionally. The idea is to keep the meat moist. Cook until golden brown and enjoy.

    Note: I also use this sauce on ribs in my smoker. I watched a national rib cook-off on the Food Channel and it appeared that all of the contestents were using something similar during the cooking process.

  18. #18
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    Sirloin Steak With Blue Cheese Butter

    Ingredients
    1/2 cup crumbled blue cheese
    2 tablespoons garlic butter
    1/2 teaspoon onion powder
    1 1/2 pounds sirloin steak
    1/2 teaspoon salt
    1/2 teaspoon pepper
    aluminum foil (optional)

    Steps
    1. Preheat grill on high.
    2. Combine cheese, butter and onion powder in small mixing bowl.
    3. Season both sides of steak with salt and pepper.
    4. Place steak on hot grill and close lid (or cover with foil). Wash hands. Cook 4-5 minutes on each side, or until internal temperature reaches 145F. Grilling times will vary depending on the thickness of the steak.
    5. Spread cheese mixture over steak, close lid (or cover) and grill 1-2 minutes more until cheese is melted. Slice and serve.



    Savory Mashed Potatoes

    Ingredients
    1 (20-ounce) container refrigerated mashed potatoes
    1 tablespoon garlic butter
    1 tablespoon horseradish
    2 tablespoons sour cream

    Steps
    1. Place potatoes in microwave-safe bowl and microwave on high 2 minutes.
    2. Stir in butter, horseradish and sour cream.
    3. Microwave 2 minutes more on high. Stir and serve.



    Broccoli Salad

    Ingredients
    1 (12-ounce) bag fresh broccoli florets
    1 cup shredded Mexican cheese blend
    1/2 cup coleslaw dressing
    2 tablespoons cooked crumbled bacon

    Steps
    1. Cut broccoli into bite-sized pieces, if preferred. Place in medium mixing bowl.
    2. Stir in cheese, dressing and bacon. Chill until ready to serve.

    DAIRY
    1 (20-ounce) container refrigerated mashed potatoes
    1 cup shredded Mexican cheese blend
    1 tablespoon horseradish
    1/2 cup crumbled blue cheese
    2 tablespoons sour cream
    3 tablespoons garlic butter

    DRY GROCERY
    1/2 cup coleslaw dressing
    1/2 teaspoon onion powder
    aluminum foil (optional)

    MEAT
    1 1/2 pounds sirloin steak
    2 tablespoons cooked crumbled bacon

    PRODUCE
    1 (12-ounce) bag fresh broccoli florets

    SUGGESTED ITEMS
    chocolate dessert
    steak sauce
    mushrooms
    TO/EMT CVFD (1219)
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