By Craig Nelson
Here is the second Fire Engineering recipe column. My purpose in writing it is to encourage fire crews to eat together. Hopefully, cooking and eating together will build team cohesion and camaraderie, helping you to work together more effectively. This is also a great way to share our rich fire service tradition of “amazing” recipes.
The first article introduced Billy Bush’s great tasting (but not very healthful) Polaroni sandwich. Maybe I should have mentioned that one of the firefighters in our department went to the emergency room shortly after eating a Polaroni, and was found to be in “A-fib.” Polaroni creator Billy Bush (Butterbean) figures that it was just a coincidence. Not to worry, though, our next recipe submitter, Jim Sjogren, has found a way to make his recipe more healthful. He does this by adding something called “a green salad,” which he says is a good complement to the dish.
Sjogren is a full-time captain with the North County Regional Fire Authority in Snohomish County, Washington; he has been with the department since 2000. It is a combination department covering 104 square miles and has a population of more than 15,000. Prior to that, he worked as a heavy steel fabricator and also as a volunteer firefighter with the Cedardale Fire Department (just south of Mt. Vernon, Washington). He says that he doesn’t have a name for his recipe but he says it is full of “hearty goodness” and easy to make. Jim also says that the recipe turns out a little different every time he prepares it, providing the chance for customizing it to your taste.
Fargo (ND) Engine 805 crew made this recipe together last weekend. Everyone enjoyed the meal and thought it was very easy to make. All the firefighters from Engine 805 thank Jim for sending in his recipe.
Recipe
2 pounds of ground elk, browned. It can be any kind of ground or stew meat from game to turkey. I usually brown it the day before and bag and refrigerate it, to save prep time at work.
3 or 4 white potatoes, cut into one-inch pieces
4 or 5 large carrots, cut into one-inch pieces
4 or 5 stalks celery, sliced
3 large leeks (white part only) halved, washed, and thinly sliced
1 tablespoon Italian seasoning
2 tablespoon parsley flakes
1 teaspoon salt and pepper, or to taste
16 to 20 oz. chicken broth
Preparation
Put all ingredients into a six-quart slow cooker. Set the slow cooker on low heat for six hours; the dish, however, is usually ready in four or five hours. The nice thing about this recipe is that it doesn’t shut off with the station alert, so it can happily (and safely) cook while you are out for a while. Add some biscuits and a green salad to make a full meal.
Scores
Ease of preparation: Easy
Time for preparation: 4-6 hours
Cost: around $30.00, with ground beef
Feeds: 4
The first recipe article brought great responses from both the East and West coasts, but I need more recipes. Many of you are carefully guarding secret recipes, but it would be great if you would share them with our fraternity. It won’t bring you fame and fortune, but it will share your recipe with firefighters, a group who truly appreciate a good meal. Each article contains a quick introduction to those submitting the recipe, printable nicknames, their department, and any stories that may surround the many legendary dishes out there. Please send recipes to firestationcooking@gmail.com. Please also include your name and e-mail address. When you are able to do so, eat together–and stay safe out there.
Craig Nelson has been in the fire service for nine years, working as a volunteer, paid-on-call, and full-time firefighter/EMT. He works for the Fargo (ND) Fire Department and works part-time at Minnesota State Community and Technical College – Moorhead as a fire instructor. He also works seasonally for the Minnesota Department of Natural Resources as a wildland firefighter in Northwest Minnesota. Previously, he was an airline pilot. He has a bachelor’s degree in business administration and a master’s degree in executive fire service leadership.
