New Firefighter's Cookbook

Sineno, John

Published by Fireside
ISBN 10: 0684818590 / ISBN 13: 9780684818597
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Synopsis: A feast of 200 hearty, easy-to-prepare recipes from the kitchen of New York City's "Cooking Fireman"

John Sineno, a twenty-eight-year veteran of the fire department and an award-winning cook, is known as "Mama Sineno" because he looks after his firefighting "family" as if he were their mom. Though his days of putting out fires are over, he hasn't hung up his apron and continues to satisfy the appetites of his hardworking colleagues. In this new edition of "The Firefighter's Cookbook," John shares old and new favorite recipes from his own kitchen and the kitchens of other firefighting chefs. Ignite your creative juices with dishes like:

* Shrimp and Sun-dried Tomato Sauce

* Corcoran's Irish Soda Bread

* Chicken with Walnuts

* Firehouse Pot Roast

* Italian Spinach Pie

* Chicken Enchiladas

* John's Famous No-Bake Rice Pudding

Excerpt. © Reprinted by permission. All rights reserved.:

Appetizers and Soups

APPETIZERS

Taco Dip/Yokley
Vegetable Dip/Elliott
Baked Mussels/Sineno
Corton/Dionne
Baked Clams Bellissimo/Kent
Salmon Mousse/Ginley
Shrimp Mold/Rella
Crab Rollups/Prince
Crab-Stuffed Mushrooms/Ginley
Zucchini Appetizer/Reed
Scungilli (Conch) Salad/Sineno

SOUPS

Boro-Wide Chicken Soup/D'Attore
Chicken Rice Soup/Sineno
Chicken and Escarole Soup/Sineno
Low Tide Soup/Solimeno
Carmela's Special Bean Soup/Ciance
Firehouse Bean Soup/Smith
Arizona Mountain Soup/Schwerdt
Beef Barley Vegetable Soup/Kessler and Kessler
Goulash Soup/White
Tortellini Meatball Soup/Buttino
Turkey Albondigas Soup/Wood
Vegetable Soup Express/d'Emic
Potato Soup/Schwerdt
New York Clam Chowder/Stack
Maxie Pearl's Chowder/Kessler and Kessler
Manhattan Fish Chowder/Schwerdt

Taco Dip

Be careful -- guests will dive into this one and won't want much dinner! It's that good!

SERVINGS: PARTY SIZE

1 large can refried beans
1 jar salsa (medium hot)
1 can chopped olives, drained
1 can (4 ounces) diced peeled green chilies, drained
2 avocados, peeled, pitted, and mashed
1 container (16 ounces) sour cream
3 hot carrot slices
3 onion rings
1 jalapeño pepper Grated cheddar cheese
Tortilla chips

Mix the refried beans with 1/4 cup of the salsa. Spread the mixture over the bottom of a serving bowl. Layer with chopped olives, then diced green chilies, salsa, mashed avocados, and sour cream. Garnish the center of the dip with the hot carrots, each within an onion ring, and the jalapeno on top. Sprinkle grated cheddar cheese around the perimeter.

Serve with tortilla chips.

Capt. Richard Yokley
Engine 12, Bonita, California

Vegetable Dip

SERVINGS: 12-16

1/2 cup chili sauce
1/2 cup vegetable oil
1/3 cup vinegar
1 teaspoon Worcestershire sauce
1 medium onion, finely chopped
1 teaspoon salt
1/4 to 1/2 cup sugar

Mix all the ingredients in a blender until smooth. Chill. Serve with any vegetable or over a salad.

Sgt. Richard Elliott
Volunteer Fire Department, Clarksville, Virginia

Baked Mussels

SERVINGS: YOUR CHOICE

Fresh mussels, cleaned and debearded, in amount desired
1/4 to 1/2 cup water
Seasoned bread crumbs
Melted margarine
Marinara sauce

Preheat the oven to 375° F.

Put the mussels in a frying pan with the water and steam open, covered. Once the mussels are opened, drain off the liquid. Remove one part of the shell and discard. Place the mussels, in shells, in a baking pan and top with bread crumbs. Drizzle with margarine. Pour marinara sauce over the mussels and place in the oven for 10 to 15 minutes.

Serve immediately.

John Sineno, retired
Engine 58, F.D.N.Y

Corton

This spread is also spelled Gorton or Creton in Nova Scotia and is sometimes made there using ground beef. It's excellent on English muffins, fresh bread, or even crackers. A good in-between-runs, on a busy night, meal or snack!

SERVINGS: 16-20

1 fresh pork shoulder (about 5 pounds) or 4 pounds ground pork
4 cups water
1 large onion, chopped
Salt
1 level tablespoon allspice per cup of pork

If a pork shoulder is used, cook it overnight in a Crock-Pot and grind up, fat and all, in the A.M. This produces excellent flavor, as the bone-in cooking method is best. If using ground pork, put 1 cup of water for each cup of ground pork into an uncovered pot and slow-simmer until almost all the water is evaporated. (Do not try to do this in the Crock-Pot!) Add 1 teaspoon of salt at a time to the cooked pork until you get it to your taste. Then add 1 level tablespoon of allspice per cup of pork. Excess fat can be skimmed off, and the spread can be put into containers. Cool and refrigerate.

For a smoother spread, you can beat it with a hand mixer after it is all cooked and before it is put into containers.

Nelson Dionne
Car 21, Salem, Massachusetts

Baked Clams Bellissimo

SERVINGS: 12

3 tablespoons vegetable oil
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
1 pint shucked clams, minced, liquid reserved
1/2 cup dry white wine
2 tablespoons minced fresh parsley
1 tablespoon olive oil
3/4 teaspoon white pepper
12 cherrystone clam shells, scrubbed clean
1 cup seasoned bread crumbs

Preheat the oven to 375° F.

Heat the vegetable oil and butter in a skillet. Add the onion and garlic and sauté over medium heat until golden. Drain the clam liquid into the onion mixture, stir in the wine, and simmer for about 5 minutes.

Mix in the clams, parsley, olive oil, and pepper. Heat thoroughly. Spoon into the clam shells and top with the bread crumbs. Bake for about 15 minutes.

Cecil Kent
Ladder 156, F.D.N.Y.

Salmon Mousse

SERVINGS: 20

2 envelopes unflavored gelatin
1/2 cup cold water
2 cans (15 ounces each) pink salmon, drained and liquid reserved
1 cup sour cream
1 cup mayonnaise
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon hot pepper sauce
Lettuce and lemon wedges for garnish

Soften the gelatin in the water, with salmon liquid added to total 1 cup. Stir over medium heat until the gelatin dissolves. Cool. Place in a blender with the remaining ingredients (except the garnish) and blend till smooth. Pour into a lightly oiled 8-cup mold, cover, and chill until set. Turn the mold onto a lettuce-lined plate; top with lemon wedges.

Joe Ginley, retired
Engine 8, F.D.N.Y.

Shrimp Mold

Serve the mold with crackers, potato chips, or pretzels.

SERVINGS: 8-10

3 packages (3 ounces each) Philadelphia cream cheese
1 can tomato soup
1 1/2 packages unflavored gelatin
3 cans (4 1/2 ounces each) deveined shrimp, drained
1 cup mayonnaise
1 cup finely chopped celery
1 bunch green onions, stems only, chopped

Keep the cream cheese out to soften. Heat the soup over low heat and add the cream cheese. Simmer till the cheese is melted. Dissolve the gelatin in 1/4 cup cold water and add to the tomato soup along with the remaining ingredients. Stir. Pour into a lightly greased mold. Chill overnight.

Danny Rella
Engine 91, F.D.N.Y.

We were on the Phil Donahue Show for the second time and were asked to make something different from the last time. We were not sure if the entire show would be devoted to the cookbook like the first time, so I prepared two dishes -- homemade manicotti and crab rollups. The manicotti was in the book; the crab rollups, however, were not.

Prior to the end of the telecast, Donahue was plugging the book, and he mistakenly said that both recipes prepared on the show were in the cookbook.

A few days later at the firehouse, our regular mailman stopped in and said he had some mail for us, probably about the cookbook. Well, he proceeds to carry in two of those large gray sacks filled with over 2,000 letters from Donahue viewers who wanted the crab rollup recipe! Needless to say, we had inserts made up of this recipe to put into future printings of the cookbook.

Danny Prince

Crab Rollups

SERVINGS: 60

1 stick (1/2 cup) butter
8 ounces Velveeta cheese
1 small can crabmeat (drained and picked over for shells)
20 slices white bread (such as Wonder), crusts removed, flattened with a rolling pin
1/2 cup melted butter
1/2 cup sesame seeds, or as needed

Stirring, melt the butter and Velveeta cheese in the top of a double boiler over simmering water. When the butter and cheese are melted and smooth, add the crabmeat and mix. When the mixture's a spreadable consistency, spread like peanut butter on the thinned slices of bread. Roll up each slice like a jelly roll. Dip each roll in melted butter and roll in sesame seeds. Place the rolled bread slices on a cookie sheet, seam side down. Freeze.

When ready to serve, preheat the oven to 350° F.

Cut each roll into thirds. Bake until golden brown, approximately 10 minutes.

Danny Prince
Ladder 156, F.D.N.Y.

Crab-Stuffed Mushrooms

SERVINGS: 12-15

3 dozen large fresh mushrooms
1 can (7 1/2 ounces) crabmeat, drained and flaked
1 tablespoon snipped fresh parsley
1 tablespoon chopped pimiento
1 teaspoon chopped capers
1 teaspoon dry mustard
1/2 cup mayonnaise

Preheat the oven to 375° F.

Wash and dry the mushrooms; remove stems. Combine the crabmeat, parsley, pimiento, capers, and chopped mushroom stems. Blend the mustard and mayonnaise, toss with the crabmeat mixture. Fill the mushroom caps with the mixture and bake for 10 minutes.

Joe Ginley, retired
Engine 8, F.D.N.Y.

Zucchini Appetizer

SERVINGS: 8

3 cups shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano or marjoram
1/2 cup vegetable oil
Pepper to taste
4 eggs, beaten
1 garlic clove, chopped

Preheat the oven to 350° F.

Combine all the ingredients in a bowl. Spread in a greased 13 x 9 x 2-inch pan and bake for 35 minutes until golden brown.

Serve warm.

Mrs. Shirley Reed
Secretary to the Fire Commissioner, F.D.N.Y.

Scungilli (Conch) Salad

SERVINGS: 4-6

4 cans (8 ounces each) scungilli
1 garlic clove, coarsely chopped
1/3 cup vegetable oil
1/3 cup lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
Black pepper

Rinse the scungilli with cold water, drain, and put in a large jar. Add the garlic, oil, lemon juice, oregano, basil, and parsley. Sprinkle with black pepper. Close the jar tightly; shake well. Put in the refrigerator and shake occasionally. The longer it stays, the sharper the taste. Serve whenever.

VARIATION: Squid salad is prepared in much the same way. Before adding to the jar, boil 8 large, cleaned squid in water for 2 to 3 minutes. Cut into bite-size pieces, then proceed as above.

John Sineno, retired
Engine 58, F.D.N.Y.

Boro-Wide Chicken Soup

In cold weather the guys always want me to make soup. Now this recipe has fed up to 20 big guys at one sitting, but it can be kept and reheated when you feel that cold coming on. Incidentally, none of my crew has been out with a winter cold in seven years.

SERVINGS: 16-20

4 nice chickens in a big pot of boiling water, with herbs and spices already in
Stalk of celery with 2 large onions quartered; add to the chicken pot
3 bags of fresh carrots, cut in 1-inch pieces
4 potatoes, diced (for the Irish guys)
A parsnip or two
3 bags frozen mixed vegetables (need the vitamins)
2 packages mushrooms, sliced (but only because the captain hated them)
2 pounds of Ditalini or other macaroni, cooked and put in the bowls just before the soup

What I do is boil the chicken for about 45 minutes until it slides off the bones; cook the carrots, potatoes, and parsnips on the side. When the chicken is done, have the guys peel the meat off in chunks. While this is being done, add the cooked veggies, frozen mixed vegetables, and mushrooms to the broth. By the time the chicken is peeled, the soup will be done.

Serve with plenty of grated cheese and lots of Italian bread.

John D'Attore
Engine 66, F.D.N.Y.

Chicken Rice Soup

SERVINGS: 6-8

1 whole chicken, cut up
1 tablespoon chopped fresh parsley
4 large carrots, peeled and diced
2 cups long-grain white rice
2 chicken bouillon cubes
Grated Parmesan cheese to taste

Wash the chicken and put in a stockpot. Cover with water (approximately 6 cups) and add the parsley and carrots. Bring to a slow boil and cook until the chicken is done. When the chicken is cooked, remove from the pot, bone, and shred. To the liquid in the pot add the rice and bouillon cubes. Cover and cook until the rice is done. Add the shredded chicken and serve, garnished with Parmesan cheese.

John Sineno, retired
Engine 58, F.D.N.Y.

Chicken and Escarole Soup

SERVINGS: 6-8 (DEPENDING UPON AMOUNT OF INGREDIENTS USED)

1 chicken, cut up
1 celery stalk, chopped
4 carrots, chopped
1 onion, chopped
Salt and pepper to taste
2 bunches escarole, washed and trimmed
1 pound ground meat (such as beef)
Chopped garlic
Bread crumbs
Cheese
Chopped fresh parsley

Cover the chicken with water, cover, and bring to a boil. Add the celery, carrots, onion, salt, and pepper. Reduce the heat and simmer till tender. Remove the chicken from the broth; strain the broth and return to the pot. When the chicken is cool enough to handle, remove the skin and bones and shred the meat. Set aside.

In a separate pot, boil the escarole for 20 to 30 minutes. Drain and let cool.

Season the ground meat with garlic, bread crumbs, cheese, and parsley, to taste. Mold the mixture into small meatballs, the size of dimes. Add the meatballs, escarole, and shredded chicken to the simmering broth. Cook for an additional 15 to 20 minutes.

John Sineno, retired
Engine 58, F.D.N.Y.

Low Tide Soup

The name came because it reminds me of the low tide at Garrison Beach.

SERVINGS: 12-16

6 large heads escarole
Plenty of garlic (the more the better, at least one head)
6 to 8 large cans kidney beans, both red and white
2 pounds elbow macaroni

Clean the escarole and chop coarsely.

Bring 4 quarts of water to a full boil in a large pot. Add the escarole. Cook 8 to 10 minutes on a low boil. Add the garlic and beans with their liquid, and cook 6 to 8 minutes.

Cook the elbow macaroni separately until al dente. Drain the elbows and add to the escarole.

Serve with meatloaf, sandwiches, hamburgers, etc.

Frankie Action Solimeno
41st Battalion, F.D.N.Y.

Carmela's Special Bean Soup

The soup can be poured over hard Italian biscuits or over Italian bread, and served with grated Parmesan cheese.

SERVINGS: 4

2 tablespoons of your favorite cooking oil
1 medium onion, diced
2 large garlic cloves, diced
1/2 pound chopped beef chuck
3 sausage links (hot or sweet, to taste)
1 16-ounce can Italian plum tomatoes, drained
3 celery stalks, cut into chunks
Salt and pepper to taste
4 cups water
1 large can cannellini beans
1 cup small elbow macaroni

Heat the cooking oil in a 2-quart saucepan. Add

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Bibliographic Details

Title: New Firefighter's Cookbook
Publisher: Fireside

Binding: PAPERBACK
Book Condition: Fine

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