Central PA Bravest

Kevin Hendersons sizzling gumbo!

Sunday, December 22, 2013  Kevin Henderson’s sizzling gumbo!




 Ingredients: (serves 15)

 4 boxes of Zatarains Gumbo mix

4 cans of diced tomatoes (2 fire roasted, 2 spicy red pepper)

1 can of tomato paste

2 packs of smoked kielbasa, your choice in flavor

2 pounds of pre-cooked shrimp

2 pounds of chicken tenderloins (cut into bite sized cubes)

 

Directions:

 Get your water for the Zatarains boiling, while this is boiling sauté your cubed chicken tenderloins adding salt pepper and old bay with butter or oil, your choice. Add in your shrimp and sliced kielbasa and allow to sit on simmer until your Zatarains is ready. Once ready add in your meat and cans of sauce. Let the entire mix sit on low for one hour stirring occasionally.

 

Corn Bread:  Follow directions and add in 3 cans of cream corn and sugar on the top after its done cooking!

 

8 boxes of Corn Bread

3 cans of cream corn

 




 

 

 

CAJUN SHRIMP AND PASTA

Cajun shrimp and garlic pasta!

Cajun shrimp and garlic pasta!

Wednesday, December 18, 2013 




Cajun Shrimp & Sausage Pasta

Ingredients:

1/2 - 3/4 lb cooked fettuccine

2 TBS olive oil 1 lb peeled, deveined raw large shrimp

1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)

1 1/2 smoked turkey sausages; sliced and quartered (I use Butterball)

1/2 cup diced green pepper

1/2 cup diced yellow onion

1 TBS minced garlic

1/2 cup chicken stock 1 tsp dried thyme

1 tsp dried basil 1/2 cup heavy cream

1/2 cup grated Parmesan

Essence Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Directions:

Heat 1 TBS of olive oil over medium high heat in a large sauté pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and sauté until almost done. Remove the shrimp from the pan and set aside.

Place the remaining TBS of olive oil in the sauté pan along with onions and bell peppers. Sauté; stirring occasionally until the onions are translucent (about 3 minutes). Then add the sausage and cook another minute.

Add the garlic to the pan and sauté for 30 seconds.

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.

Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.

Add the heavy cream to the pan and cook an additional 2 minutes.

Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Enjoy!

This recipe is brought to you by an old school salty Fireman from Saxton, PA. Brother Emmons Smith has over 30 years of service and

embraces traditional values of the fire service such as aggressive interior attacks, brotherhood and officers being first in and last out!

 




 

Brother Emmons Smith

Brother Emmons Smith

 

 

HAPPY NEW YEAR!

Saturday, December 31, 2011  Happy New Year from the Staff of Central PA Bravest!   

 
 

SPICY SAUSAGE MACK AND CHEESE

Sunday, December 18, 2011  Ingredients:

3 Big Buy Packages of Bratwurst (about 7-8 pounds)
1 Large Box of Elbow Macaroni (3 pounds)
2 Large Tostitos Spicy Cheese Dips
1 Large (32 oz) Block of Sharp Cheddar Cheese
1 Large (32 oz) Block of Pepper Jack Cheese
Water


Directions:


Preheat your oven to 375 degrees fahrenheit.
Cook Pasta according to package to al dente.
Cook Sausage until no longer pink (flambé optional).
Cut the cheese blocks into squares.
When the pasta is done cooking, place half of it in a large, greased cooking pan. Reserve the other half for after adding the sausage and cheese.
Cut the sausage into 6 or 7 slices per link.
Add the cheese dip container, cheese squares, and sliced sausage to the pasta.
Add enough pasta of the remaining pasta to your desired ration of meat to pasta.
Fill the cheese dip containers with water and pour that water into the pan.
Stir the contents of the cooking pan until mixed throughly.
Place the baking dish in the oven.
While cooking, periodically check on the dish and continue to add water and mix until you reach the desired consistency of the cheese sauce.
Cook until the cheese has melted and the water is bubbling around the edges.


Enjoy.


This will serve about 12-15 firefighters when presented with a vegetable side.


Note: Adding canned diced tomatoes to this would be a great idea, and I will probably do it my next time cooking.



Recipe by MFP Rob Furst




 

 

 

TORTELLINI WITH SHRIMP ALFREDO SAUCE THAT SERVES 15, THIS IS A 30 MINUTE MEAL IF YOU’RE CHASING THE MEDIC UNIT!

CLICK THE PICTURE FOR ADDITIONAL PICTURES!

CLICK THE PICTURE FOR ADDITIONAL
      PICTURES!

Sunday, May 1, 2011  TORTELLINI WITH SHRIMP ALFREDO SAUCE THAT SERVES 15
THIS IS A 30 MINUTE MEAL IF YOU’RE CHASING THE MEDIC UNIT!
 
 
Ingredients –

  • 5 bags of Barilla Tortellini (mix bags of 3 cheese and spinach)
  • 2 bags of 91-110 count, pre-cooked, tail off small shrimp.
  • 5 jars of Classico Creamy Alfredo and Four Cheese Alfredo sauce.
  • Italian Seasoning
  • Olive Oil
  • Sargento 4 cheese Italian shredded cheese  
  • Garlic Salt
  • 2 loaves of fresh Italian bread
  • ¼ cup of salt                                                                                                                                                                                                                                                                                                                      
 
·         First step is to place your frozen shrimp in a bowl and put warm water in it to thaw them out (picture # 1).
·         Next start a large pot of water on the stove so its boiling by the time the shrimp is thawed out.
·         While waiting for the water to boil empty the 5 jars of sauce into a medium pot and place on simmer.
·         Next place a coating of olive oil in a skillet and place it on a medium/high setting.
·         Empty the water from your shrimp bowl and now season with Italian and garlic salt mixing through with your hands (picture # 2)
·         Once the shrimp is seasoned throw them in the skillet and cook for 6-8 minutes since they came pre cooked we are only heating them up and setting in the seasoning. (Picture # 3)
·         Now boil your Tortellini for the recommended boil time (5-6 mins) but place the ¼ cup of salt in the water with the Tortellini.
·         Next slice your two loaves of fresh Italian bread and lay them open, brush on a mix of your olive oil, Italian seasoning and garlic salt to the bread. Next place your shredded cheese on and bake at 325 for 10-15 mins.
·         By now everything should be ready to go, place your cooked shrimp on the side incase someone doesn’t eat shrimp and your ready to go, ENJOY!
 
*THIS IS BROUGHT TO YOU BY SENIOR HOUSE CHEF KEVIN HENDERSON!* 



 

 

Chef Henderson

Chef Henderson

 

CREAM CHESSE PICKELS BY STEVE ROTH OF 911 PHOTOGRAPHY

Steve Roth of 911 Photography and his Wife

Steve Roth of 911 Photography and his
      Wife

Thursday, April 14, 2011  Ingredients -

medium size dill pickles
cream cheese
dried chip beef (preferable slices not chipped)

dry pickle to remove excess juice, using a knife, spead cream cheese all over entire pickle with about 1/8 inch thick covering, then wrap the cheese covered pickle in the dried beef.
I place the wrapped pickles in freezer for half hour to harden some, then using a sharp knife, I cut the wrapped pickles in 1/2 to 3/4 inch slices, and serve them on a plate with toothpicks in each to make it look fancier, for the firehouse, screw that, just pick em up and toss in your mouth.

This is a great combination of tastes, the sour dill pickle, the sweet cream cheese and the salty dried beef....spells DELICIOUS!

Steve Roth
911Photography.com  

 
 
 

 

 

13TH AND MARKET ZITI FROM SQUAD 8

Station 8 Harrisburg City (The Hill) Yes, that's supply line!!

Station 8 Harrisburg City (The Hill)
      Yes, that's supply line!!

Thursday, April 14, 2011   Ingredients -

1 lb of Ziti
Olive oil
1 lb of Italian Sausage
2 tbsp of chopped or minced garlic
1 tbsp of basil
1 tbsp of Italian seasoning
½ teaspoon of red pepper flakes
2 jars of Prego 3 cheese sauce
Ricotta cheese
1/2 cup of grated parm cheese
1 Bag of Mozzarella Cheese
 
 
·       Boil pasta and drain, toss in large mixing bowl with olive oil.
·       Olive oil in frying pan w/ med heat, add sausage and brown, drain grease, add onions, sauté till soft.
·       Add garlic, basil, Italian seasoning, red pepper flakes, cook together for 2 min; remove from heat.
·       Pre- heat oven to 350 deg; thin layer of sauce in bottom of pan.
·       In mixing bowl mix ziti, meat, 1 heaping cup ricotta cheese, ½ cup of parm. cheese and rest of sauce.
·       Spread evenly in pan and add ½ jar of sauce to top, cover w/ mozzarella cheese.
·       Cook uncovered for 20 min.
 

 
 

LT TRIPLETTS SLOW ROAST BEEF BBQ AND PINEAPPLE SIDE DISH

Wednesday, April 13, 2011  Ingredients –

 

  • 6 tsp apple vinegar
  • 3/4 cup water
  • 5 Tbsp brown sugar, if you like your sauce sweet, add more.
  • 1 Tbsp mustard
  • 1 tsp pepper
  • 1 1/2 tsp salt
  • 2 slices of fresh lemon
  • 1 large onion
  • 6 Tbsp butter
  • 1 1/2 cups ketchup
  • 4 1/2 Tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 4 Tbsp liquid smoke
  • Smoke Sauce
 
 
Wrap 5-10 lbs of Beef Chuck Roast or Pork Roast, 2 Large onions, 3-6 Tbsp liquid smoke and Salt and Pepper tight in heavy foil cook in oven 4-5 hours at 350. Shred with two forks and remove any fat.
 
Mix together with the top ingredients, bring to a boil, turn down the heat and simmer 20-30 minutes. Strain and add liquid to the meat after the meat is shredded. Reheat on LOW until warm. Place on buns and ENJOY!
 
*Sauce recipe is for 5 lbs of meat if you have more double the recipe*.
 
 
PINEAPPLE SIDE DISH
1 16oz can crushed pineapple
1/2 cup sugar
2 Tbsp flour
6 Tbsp butter
5 thin slices of bread cut into cubes
1 egg
 
Mix sugar, flour, egg and pineapple. Place in a casserole dish and bake @ 400 for 15 minutes.
Melt butter and stir in the bread cubes, remove pineapple for the oven and place cubes on top.
Return to the oven and bake until cubes brown about 1/2 an hour, serve warm.
 
 

 

 

SPAGHETTI WITH SAUSAGE AND MEAT SAUCE FOR 15 MEN

Chef Henderson

Chef Henderson

Tuesday, April 12, 2011  Ingredients –

  • 4 boxes of spaghetti
  • 6 Jars of regular sauce
  • 2 large cans of diced tomatoes
  • 1 large can of tomato paste
  •  5 lbs of ground beef
  • 1 piece of sausage
  • 16 links of sweet Italian sausage
  • ½ cup of sugar
  •  
    PREPARING THE MEAL:
     
    ·         The first step is to put all sauce ingredients in a large pot including ½ cup of sugar.
    ·         Next boil all the sausage and cut into serving size pieces then add to the sauce pot.
    ·         Now brown the ground beef and add salt, pepper, Italian seasoning and garlic powder. When it’s all browned drain the grease and add it to the sauce.
    ·         Heat the sauce to a bubble, stirring occasionally then bring it to a simmer, cover for 30 minutes. Stir once in a while until done.



     

     
     

    HARRISBURG BUREAU OF FIRE B PLATOON STATION 1 WE CALLED IT LEON'S BIRD

    Tuesday, April 12, 2011  Take a whole chicken and make sure there isn't anything in the chest cavity.(they usually stuff the neck, heart and liver in a wrapper inside) Stuff the cavity with whole onions sliced in quarters. Place it in a pan with some water (maybe a half inch,) with a couple of quarter sticks of butter and bake at 350F for about two hours or so. The trick is every ten minutes take a spoon and pour the juice over the bird. We made that at Station 1 with mashed potatoes and corn or some other vegetables. I normally did two medium sized chickens for a crew of six or seven. If there is anything left over I would pick the meat off the bones put it into freezer containers with the juice and onions that no one ate, freeze it and save that for another meal. This makes a great base for chicken corn soup or a chicken and vegetable pie.
     
    Recipe by Dave Houseal
     

     

     
     
     

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