Featured Cookbook

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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 anything with barbecue sauce is on the menu, try this moist, flavor-packed cornbread on the side

Makes 12 servings

• 4 eggs

• 1 can (14 1/2 ounces) creamed corn

• 2 cups sour cream

• 1/4 cup vegetable oil

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon ground cumin (optional)

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

• 12 ounces sharp Cheddar cheese, grated

• 2 roasted poblano chiles, stemmed, seeded, and diced or 1 can (7 ounces) diced roasted green chiles

1. Adjust the oven rack to the center position and preheat the oven to 350F. Lightly butter a 9x13-inch baking pan.




2. Beat the eggs in a large bowl. Stir in the corn, sour cream, and oil. Add the cornmeal, flour, baking powder, salt, and cumin, if using. Mix until all the ingredients are incorporated. Fold in the green onions, cheese, and chiles. Pour the batter into the prepared baking pan and bake until golden brown, 55 to 60 minutes. Remove from the oven and let rest for 15 minutes before serving. Cut into 12 squares and serve warm.

LT. RICHARD BUSALACCHI, TRUCK 19

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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