Dinner time

[FFPCogs 863]

I copy and pasted this topic I started on another site.

Sites like this are useful in may ways and one of the most rewarding is in the sharing of information such as tactics, equipment and the like. Now there are a few things that I really enjoy in life beyond my family, which I love immeasurably, among these are fighting fires, yeah I really do LOVE fighting fires, playing music and cooking (and eating too of course). So I got to thinking I'm sure there are alot of other firehouse chefs among our contributors here and if any of you are anything like me I'm sure you're always in search of an idea for a good meal with the crew (or your family and friends) to break the mealtime monotony. To that end I thought I'd start this thread as a place to share recipes and broaden our culinary horizons, (and those of our fellow FFs who enjoy the fruits of our firehouse kitchen labors)...after all who doesn't like a good meal!!

To get the ball rolling I'm offering up one of my more recent concoctions inspired by my time in the sandbox which I call Harissa grilled chicken with rice and cucumber/tomatoe salad. The following recipe may seem a bit labor intensive but trust me it's a piece of cake and delicious. I've amended it to serve four and it takes about 1 1/2 hours total to prepare and serve. I should warn you that all of the measurements below are approximate, (I don't often measure anything when I cook), so adjust as necessary for your own taste.

Ok so here goes:

Ingredients:

For the harissa:

3 red bell peppers cut in half and seeded (reserve 1/4 of one pepper for the rice)
1 jalapeno pepper cut in half and seeded
1 poblano pepper cut in half and seeded
1 habanero pepper cut in half and seeded (this is only for those who like the heat in their food as well as on the fireground)
1 Tbsp olive oil
juice of half a lemon
1/2 tsp cinnamon
1/2 tsp ground coriander
1/4 tsp cumin
1/4 tsp tumeric
1/2 tsp salt
1 tsp coarse ground black pepper
3 Tbsp fresh mint
2 Tbsp scallion tops roughly chopped
5 cloves garlic

To prepare the harissa:
Roast all the peppers under the broiler (or grill them) until the skins have blackened. Remove from heat place in a bowl and cover with plastic wrap and let cool. Once cooled remove the skins and discard them. Place pepper flesh and all the remaining ingredients in a food processor and pulse grind until a paste is formed and all the ingredients are thoroughly combined (about 10 -12 pulses). Let sit for at least 1/2 hour (harissa will hold for about 3 weeks in the fridge so this step can be done at home and held until you're ready to use it)

For the Chicken:

1 pkg (8) chicken thighs (skin on if you can bone them, skinless if you can't or are trying to eat healthier)
1Tbsp olive oil
juice of half a lemon

To prep the chicken:
Remove bones from chicken thighs and discard. Place boned chicken in a large bowl (or container) add olive oil, lemon juice and harissa. Mix marinade on chicken to coat all pieces evenly and let sit in the fridge for at least 1 hour (more if possible).

ps. I use thighs for this recipe because they are more flavorful and stay moist. You can substitute whichever cuts you like

For the salad:

1 seedless cucumber cubed (about 1/2")
3 plum tomatoes cubed (same as cuc)
1/2 a small red onion cubed (same same)
3 celery stalks cut into 1/2 pieces (optional)
2 gloves garlic minced
2 Tbsp mint leaves coarsely chopped
1 tsp salt
1/2 tbs coarse ground black pepper

juice of half a lemon

While chicken marinates cut all the vegetables for the salad and combine. Let sit for 15 minutes and then drain. Add garlic, mint, salt, pepper, olive oil and lemon juice and toss to coat. Place in refrigerator until service.

For the rice:

1 cup basmati rice
1 clove garlic minced
1/4 of a red bell pepper (reserved from harissa)
1/4 tbs coarse ground black pepper
1 Knorr chicken bullion cube
2 cups water
remainder of scallion bunch (roots removed)

Finely slice about 1 Tbsp of scallion from the bottom of the bunch (white part) and mince garlic. Finely slice the remaining scallion tops (about 1/4 cup) and finely dice the 1/4 of a red bell pepper. Reserve for later use
Combine water, black pepper and bullion in a small pot and bring to a boil


While water is coming to the boil, add olive oil, sliced scallion bottoms and garlic to an oven safe pot and sautee over medium high heat for 2 minutes, reduce heat to low and add rice and tumeric and sautee for another 2 minutes stirring constantly to coat all of the rice and turn it yellow (don't let rice burn, if water hasn't boiled turn off heat). Once water mixture has boiled add it to the sauteed rice/garlic/scallion, cover and place in a 350 degree oven for 25 minutes. (If you don't have an oven safe pot use a medium sized aluminum pan and cover (12x10ish) to cook the rice after everything has been sauteed as described above. Remove rice after 25 minutes, add finely diced red bell pepper and scallion tops and mix thoroughly.

While rice is cooking, grill* the chicken over medium high heat skin side down for about 5 minutes, (if chicken starts to burn reduce heat), flip and continue grilling until thoroughly cooked (about another 5 minutes depending on thickness of the thighs).

*If no grill is available chicken can be broiled in the oven after the rice has finished cooking.



Plate and serve with warm pita bread. Enjoy!!!

More to come......

Edited June 21, 2014 by FFPCogs