By Kipp Rix   

Well here we are at the start of a new year. I thank everyone who follows my articles and who has tried my recipes. I hope you, your crews, and your families have enjoyed the meals as much as I enjoy sharing them with you. In 2014, I will start a new venture for Fire House Cuisine: One of my long- time dreams has come to fruition, and I will be working with some close friends here in Farmington, New Mexico, to open a new restaurant called Fire House Java and Cuisine.

This month’s recipe is Fire House Java Steak, one of our signature dishes. Coffee is such a vital staple item around the fire house that I felt that it was only fitting that I develop recipes that give coffee the honor it deserves in the fire kitchen as well. In the coming months, I will share some of these recipes with you. Contrary to what one might think, the coffee does not overpower or become the core essence of the meal but rather imparts a smooth, earthy flavor that melds with the flavors of the meat and the spices. I have an electric smoker, and to add to the depth of flavors, I smoke the seasoned steaks for 20 minutes at 215°F with mesquite wood chips. The steaks can be refrigerated at this point for future cooking or taken straight to a grill heated to high and cooked to the desired doneness.

To accompany this meal, I make a warm steak salsa made by sautéing sweet onion, baby portabellas, fresh roasted green chile, and fire roasted tomatoes. I also like to split a crook neck yellow squash, rub the cut edge with basil pesto, and grill it with the steak.

Ingredients for 4 servings

4 two-inch-thick bone-in ribeye steaks

Spice Rub

5 tablespoons coarse sea salt

5 tablespoons coarse black pepper

2 tablespoons smoked Spanish paprika

2 tablespoons granulated garlic

1.5 tablespoons espresso ground Italian Roast coffee

Steak Salsa

1 large sweet onion

4 large fresh roasted green chilies (Anaheim, Hatch, or Poblano)

½ pound baby portabellas quartered

1 teaspoon granulated garlic

Salt and pepper to taste

Squash

4 yellow crook neck squash

2 teaspoons basil pesto, divided

Cooking Directions

1. In a small bowl, combine all the ingredients for the spice rub and liberally apply the spice rub to all sides of the steaks. Steaks can be refrigerated for up to 3 days, allowing them to marinade. Optional: Steaks can be smoked for 20 minutes at 215°F using mesquite or hickory wood chips.
2. Grill steaks on high heat until desired wellness is achieved.
3. For the steak salsa, melt 3 tablespoons butter in a large pan, add the sliced onion to the pan, and cook until translucent and starting to brown.
4. Add the quartered mushrooms to the pan and stir to coat well with the butter and juices.
5. Once the mushrooms are about half cooked, add the can of fire roasted tomatoes and the roasted green chile.
6. Continue to cook on medium heat until all juices are reduced by half and mushrooms are cooked.
7. Halve the squash, and coat the cut sides with the basil pesto. Grill the squash, turning often to avoid burning. Cook until they just start to soften and have well established grill marks.

Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.