Fire Hall Recipes

Looking for something to cook for dinner tonight?   Try one of these delicious fire hall recipes.  Do you have a fire hall recipe you want to add?  Send it to us and 300 000 people a month will have an opportunity to try it.  Email recipes to calendar@tofirefightercalendar.ca.



Sassy Shrimp & Scallop Jambalaya

Courtesy TABASCO® brand Pepper Sauce

Firefighter - Tony Furness
Hamilton Station #19
  • 1 1/4 cups rice (300 ml)
  • 2 1/2 cups water (625 ml)
  • 2 bay leaves (2)
  • 1 clove garlic (1)
  • 1 can (19 oz/540 mL) stewed tomatoes, drained (1)
  • 1 jar (2 oz/50 g) chopped pimento, drained (1)
  • 1 large lemon (1)
  • 3 tbsp. TABASCO® Garlic Pepper Sauce (45 ml)
  • 1/2 cup melted butter (125 ml)
  • 1 1/2 lbs fresh shrimp (750 g)
  • 1 1/2 lbs fresh scallops (750 g)
  • 1 tsp. corn oil (5 ml)
  • 1/2 cup chopped green onion (125 ml)
  • 1/2 cup chopped green pepper (125 ml)
  • 8 oz small mushrooms or sliced large mushrooms (250 g)
  • 1/4 tsp. each salt, black pepper and paprika (1 ml)
  • 1/4 cup chopped parsley (50 ml)
  • 2 green onions, finely chopped (2)

Place rice, bay leaves and garlic in a large saucepan. Add water and bring to a boil. Reduce heat to medium-low. Cover tightly and cook for 15 minutes. Fluff with a fork and remove bay leaves and garlic. Add tomatoes and bring to a boil. Stir in pimento. Reserve.

Juice lemon and combine with TABASCO® Garlic Pepper Sauce and melted butter. Remove shells and black veins from shrimp and remove knob-shaped muscle from sides of scallops. Marinate shrimps and scallops in lemon mixture for at least 15 minutes but no more than 1 hour.

Place a deep skillet or shallow saucepan over medium-high. Add corn oil. Lift seafood out of marinade. Sauté shrimps and scallops for 4 to 6 minutes or until cooked through. Remove seafood and reserve.

Reduce heat to medium. Add reserved marinade green onions, green peppers, mushrooms, salt, black pepper and paprika. Cook for 5 minutes or until tender. Stir in reserved seafood.

Spoon equal amounts of rice onto dinner plates. Spoon seafood mixture over top. Sprinkle each plate with parsley and additional green onions. 

Makes 6 to 8 servings. 

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Sizzling Siren Satays

Courtesy TABASCO® brand Pepper Sauce

Firefighter Ed Manigold
Hamilton Station #8
  • 1/3 cup soy sauce (75 ml)
  • 2 tbsp. lime juice (30 ml)
  • 2 tbsp. peanut butter, creamy (30 ml)
  • 2 tbsp. TABASCO® Green Pepper Sauce (10 ml)
  • 2 tbsp. minced gingerroot (30 ml)
  • 1/4 cup finely chopped fresh cilantro (50 ml)
  • 2 lb boneless, skinless chicken breasts (1 kg)
  • Dipping sauce (recipe follows)

Soak 24 wooden or bamboo skewers in water for 15 minutes. Mix soy sauce with lime juice, peanut butter, TABASCO® Green Pepper Sauce, ginger and cilantro in a shallow baking dish until smooth.

Cut chicken breasts lengthwise into 1/2-in. (1-cm) strips. Thread onto skewers. Place in soy mixture, turning to coat. Cover and refrigerate for at least 1 hour or overnight.

Preheat grill to medium. Lightly grease grill and cook skewers over medium heat, turning as needed, for 8 to 10 minutes or until chicken is no longer pink in the centre. Serve with dipping sauce on the side. 

Makes about 2 dozen skewers.

Dipping sauce:

  • 1/4 cup sour cream or mayonnaise (50 ml)
  • 2 tbsp. TABASCO® Green Pepper Sauce (30 ml)
  • 2 tsp. liquid honey (10 ml)
  • 1 tbsp. chopped fresh cilantro (15 ml)

Stir sour cream with TABASCO® Green Pepper Sauce, honey and cilantro. 

Makes about 1/3 cup (75 ml).

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Fire & Ice Bananas

Courtesy TABASCO® brand Pepper Sauce

Firefighter - Alan McCandless
Hamilton Station #6
  • 1/4 cup butter (50 ml)
  • 3/4 cup dark brown sugar (175 ml)
  • 2 tsp. TABASCO® Brand Pepper Sauce (10 ml)
  • 1/4 cup 35% whipping cream (50 ml)
  • 2 ripe bananas (2)
  • 4 scoops French vanilla ice cream (4)
  • Cinnamon to taste

Melt butter in a frying pan over medium heat. Stir in sugar and TABASCO® Brand Pepper Sauce until smooth. Bring to a boil and cook until thick and syrupy, about 2 minutes. Whisk in whipping cream, shielding your hand from spatters with a tea towel or oven mitt. 

Slice each banana in half lengthwise. Add to pan, spooning syrup over top of each piece. Cook for 1 minute.  Place each piece of banana on a plate; add a scoop of ice cream and sprinkle with cinnamon to taste. Serve with additional sauce on the side. 

Makes 4 servings.

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Peppery Pork Wellington

Courtesy TABASCO brand Pepper Sauce

Firefighter - Mike Booth
Ottawa
  • 1 tbsp vegetable oil (15 ml)
  • 1 pork tenderloin, about 12 oz/ 375 g (1)
  • 2 tbsp. TABASCO® Garlic Pepper Sauce (30 ml)
  • 2 tbsp. Dijon mustard (30 ml)
  • 1 tsp. lemon or lime juice (5 ml)
  • 1/2 tsp. salt (2 ml)
  • 1 (16 oz/454 g) phyllo pastry, thawed (1)
  • 8 asparagus spears (8)
  • 1 small sweet red pepper, thinly sliced (1)
  • 1/2 cup grated Swiss cheese (125 ml)
  • 2 tbsp. melted butter (30 ml)

Heat vegetable oil in a skillet set over medium-high heat. Add pork and cook, turning often until golden on all sides. Combine TABASCO® Garlic Pepper Sauce, mustard, lemon juice and salt in a small bowl. 

Stack 3 sheets of phyllo pastry on a flat surface. Spread the mustard mixture evenly over the browned pork tenderloin and place at one of the long ends of the pastry, leaving about 3-in (7.5 cm) on either side. Brush exposed pastry evenly with butter. Arrange asparagus and red pepper strips next to pork in a single layer. Sprinkle with cheese and add 3 or 4 more dashes of the TABASCO® Garlic Pepper Sauce, if you like.

Fold side ends of phyllo pastry over meat and brush folded pastry with butter. Roll meat in pastry, sealing the edge with more melted butter, if needed. Place wrapped tenderloin on a greased rimmed baking sheet and brush pastry evenly with remaining melted butter.

Bake in bottom of a preheated 400°F (200°C) oven for 20 to 25 minutes or until internal temperature of meat registers 160°F (80°C) on an instant read thermometer and pastry is golden. If necessary, broil for 1 to 2 minutes. Let rest for 5 minutes before slicing. 

Makes 2 to 3 servings.

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Cool Burn Taco Omelette

Courtesy TABASCO® brand Pepper Sauce

Firefighter - Gil Gelineau
Ottawa 
  • 2 large hot Italian sausages (2)
  • 1/2 green bell pepper, chopped (1/2)
  • 1/2 red bell pepper, chopped (1/2)
  • 1 onion, diced (1)
  • 2 tsp. Cajun spice blend (10 ml)
  • 2 tbsp. TABASCO® Green Pepper Sauce (30 ml)
  • 4 eggs, beaten (4)
  • 1/2 tsp. salt (2 ml)
  • 1/2 cup grated Monterrey Jack cheese (125 ml)
  • 1 cup taco chips (250 ml)
  • 2 tbsp. salsa (30 ml)
  • 2 tbsp. sour cream (30 ml)

Slice sausages into bite-size pieces. Place a non-stick pan over medium-high heat. Add sausage pieces and cook for 7 to 10 minutes or until golden and cooked through. Drain off excess fat.

Return pan to burner and add red and green peppers and onion. Reduce heat to medium and cook for 5 minutes or until softened but still crisp. 

Stir in Cajun spice blend and TABASCO® Green Pepper Sauce. Remove mixture from skillet and reserve. Wipe pan with a paper towel and return to burner. Add eggs and salt to pan. Cook, stirring slowly until eggs start to set. Sprinkle in cheese. Cover and let cook for 60 seconds or until cheese is melted and eggs are set. Spoon cooked sausage and vegetables onto one half of egg mixture. 

Crumble taco chips over sausage and vegetable topping. Using a spatula, fold undressed side of eggs over toppings. Slide onto a serving platter. Serve with salsa and a dollop of sour cream on the side. Sprinkle additional TABASCO® Brand Green Pepper Sauce over sour cream to taste. 

Makes 2 to 3 servings.

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Cheesy Bacon Firehall Melts

Courtesy TABASCO® brand Pepper Sauce

Firefighter - Dick Pettes
Ottawa 
  • 5 slices bacon, about 1/4 lb/125 g (5)
  • 1/4 cup condensed cream of tomato soup (50 ml)
  • 11/2 cups shredded sharp cheddar cheese (375 ml)
  • 2 green onions, diced (2)
  • 1/4 tsp. Worcestershire sauce (1 ml)
  • 1 tsp. TABASCO® Brand Pepper Sauce (5 ml)
  • 4 hamburger buns (4)

Preheat oven to 400°F (200°C). Cook bacon in a skillet or in microwave until crisp. Drain well and pat dry with paper towel. Crumble and reserve.

Combine bacon with tomato soup, cheese, onions, Worcestershire sauce and TABASCO® Brand Pepper Sauce. Slice buns in half and lay on a baking sheet. Spread equal amounts of bacon mixture evenly over each bun.  Bake in preheated oven for about 10 minutes or until cheese is melted and bun is crisp. Broil for 1 to 2 minutes if necessary to brown the top.

Makes 8 servings. 

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Firehall Fiesta Nacho Pizza

Courtesy TABASCO® brand Pepper Sauce

Firefighter - Pete Kennedy
Toronto Station #242
  • 1 pkg jumbo crescent rolls or a 10-in (25-cm) pre-cooked pizza base (1)
  • 1 pkg (250g) brick style cream cheese, softened (1)
  • 1/2 cup sour cream (125 ml)
  • 1 tbsp. TABASCO® Garlic Pepper Sauce (15 ml)
  • 1 tsp. TABASCO® brand Pepper Sauce (5 ml)
  • 2 tbsp. taco seasoning (30 ml)
  • 1/2 cup salsa (125 ml)
  • 1 firm tomato, finely chopped (1)
  • 1 green pepper, finely chopped (1)
  • 2 tbsp. minced red onion (30 ml)
  • Blue or yellow nacho chips
  • 1/2 cup grated Cheddar cheese (125 ml)

Remove dough from package and unroll triangles of dough. Arrange pieces of dough, overlapping slightly, on a baking sheet, pizza pan or pizza stone. Press dough into a 10-in (25 cm) circle, rolling edges slightly to make a rim. Bake in a preheated 375°F (190°C) oven for 15 minutes or until golden. Let cool. Blend cream cheese with sour cream, TABASCO® sauces and taco seasoning until smooth. Spread mixture evenly over cooled crust.

Stir salsa with tomato, green pepper and red onion in a small bowl. Spread evenly over cream cheese mixture. Cover evenly with nacho chips. Sprinkle with grated cheddar cheese. Cut into wedges and serve with additional chips on the side. 

Makes one 10-in. (25-cm) pizza. 

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Rip-Roaring Ribs

Courtesy TABASCO brand Pepper Sauce

Firefighter - Morgan Reiner
Toronto Station #423
  • 4 lbs side or back ribs (2 kg)
  • 1/2 cup salsa (mild, medium or hot) (125 ml)
  • 1/2 cup ketchup (125 ml)
  • 2 tbsp. brown sugar or maple syrup (30 ml)
  • 2 tbsp. TABASCO® Green Pepper Sauce (30 ml)
  • 2 tbsp. steak sauce (30 ml)
  • 1 tbsp. horseradish (15 ml)
  • 1 tbsp. dry mustard (15 ml)
  • 1 tsp. Worcestershire sauce (5 ml)

Cut each rack of ribs into sections of 3 or 4 bones and place in a large pot fitted with a steamer. Steam ribs until bones are pulling away from the meat, about 1 hour.

Combine salsa, ketchup, brown sugar, steak sauce, TABASCO® Green Pepper Sauce, horseradish, mustard and Worcestershire sauce in a blender or food processor. Blend until smooth. 

Remove ribs from steamer and coat liberally with sauce while still warm. Transfer to a preheated barbecue grill and cook over medium heat. Grill, turning and basting with additional sauce, until ribs are brown and glazed, about 10 minutes. Serve with remaining sauce on the side. 

Makes 4 to 6 servings. 

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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Savoury Salmon

Courtesy TABASCO® brand Pepper Sauce

Firefighter - Ian Mckee
Toronto Station #421
  • 2 lb salmon fillets or salmon steaks, (1 kg) each about 1-in (2.5-cm) thick
  • 1 tbsp. TABASCO® Brand Pepper Sauce (15 ml)
  • 1/2 tsp. each salt and pepper (2 ml)
  • 1 small Spanish onion, sliced (1)
  • 2 cloves garlic, minced (2)
  • 1 tsp. chopped fresh thyme leaves (5 ml)
  • 1/2 cup dry white wine (125 ml)
  • 1/4 cup butter (50 ml)
  • 12 stalks asparagus (12)

Preheat oven to 350°F (180°C). Lightly spray a covered casserole dish with cooking spray. Arrange asparagus and onion in dish. Place salmon, skin side down, on top. Sprinkle TABASCO® Brand Pepper Sauce, salt, pepper, minced garlic and thyme evenly over fish.
Pour in white wine and dot fish with butter. Cover casserole dish and bake for 25 to 30 minutes or until fish is cooked, but still slightly coral coloured in the centre.

Makes 4 servings.

Tips: For thicker pieces of fish, increase cooking time by 10 minutes for each additional inch of thickness.

©2001. The TABASCO® marks, bottle, and label designs are registered trademarks and servicemarks exclusively of McIlhenny Co., Avery Island. LA 70513

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