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1. Slow-Roasted Baby Back Ribs

2. Coleslaw with Pineapple and Dried Cherries

3. Green Chile and Cheese Cornbread

Book Description

Firefighters are famous for their food and it’s no wonder since they cook their own meals seven days a week. All that practice, not to mention the peer pressure, makes for some of the best recipes in town, especially when that town is a culinary mecca like San Francisco. Firehouse Food introduces firehouse life, its brave denizens, and more than 100 of their best recipes. We meet greenhorns and veterans, retirees and local characters, all the while enjoying terrific meals designed to cook up easy and satisfy the whole crew. The recipes reflect the diversity of the San Francisco Fire Department personnel themselves—Latin-American, Asian, African, Italian, Irish, Eastern European—with a melting pot of delectable flavors.

... (more)

Firehouse Food: Cooking with San Francisco's Firefighters

Authors: George Dolese, Steve Siegelman, Paul Moore (Photographer)

Date: June 2003

ISBN: 0811839885

Publisher: Chronicle Books

Paperback

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The next time you're in the mood to make a batch of coleslaw, try Marty's sweet and tangy version. If you can't find dried cherries, substitute dried cranberries or golden raisins.

Makes 6 servings

• 1 fresh pineapple or one can (20 ounces) pineapple chunks in syrup, drained

• 1/2 cup mayonnaise

• 1/4 cup red wine vinegar

• 1/2 medium head green cabbage, shredded

• 1/2 medium head red cabbage, shredded

• 1/2 cup dried cherries

• 2 green onions, white and pale green parts only, chopped

• Salt and freshly ground black pepper

• 1/4 cup slivered almonds, toasted

1. If using fresh pineapple, cut off the bottom and stand the pineapple upright on the cutting board. Holding the leaves firmly with one hand, cut away the skin in downward strokes. Remove the eyes by cutting shallow grooves diagonally along the sides of the eyes, following the natural spiral pattern. Cut the pineapple into 8 wedges and trim off the tough core edge from each wedge. Cut the pineapple wedges into 1/2-inch chunks and set aside.




2. In a large bowl, whisk together the mayonnaise and vinegar. Add the shredded cabbage, pineapple chunks, dried cherries, and green onions and toss to combine. Season to taste with salt and pepper. Let sit for 30 minutes or up to 1 hour before serving. Sprinkle the almonds over the top just before serving.

Toasting Nuts:
For best flavor; store untoasted nuts in an airtight container in the refrigerator or freezer and toast them just before you use them.

To toast nuts: Preheat the oven to 350F: Spread the nuts in a single layer on a rimmed baking sheet and bake for 5 to 10 minutes, stirring occasionally, until lightly browned. Spread the nuts out on a clean work surface to cool. Tip: Set a timer for 5 minutes and check the nuts every minute after it goes off.

MARTY VERHAEG, ENGINE 13

More From This Book:

1. Slow-Roasted Baby Back Ribs

2. Coleslaw with Pineapple and Dried Cherries

3. Green Chile and Cheese Cornbread

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