Blackened Duck Quesadillas

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 4

1 lb. of boneless Duck breast

1 Tomato, diced

1 Bell Pepper, diced

1 Onion, diced

8 soft FlourTortillas

Shredded Cheese of choice

Worcestershire sauce, to taste

Garlic Sauce, to taste

Blackened Seasoning (if you can't find blackened seasoning in the store you will need salt, paprika, cayenne pepper, & black pepper)

Mix Worcestershire sauce, garlic sauce, & blackened seasonings in a bowl. Add duck to bowl and coat duck with sauce 

Place duck, skin down in skillet on medium heat for 10 minutes, flip and cook for another 10 minutes (if you have blackened seasonings, add to meat when flipping sides).

You may think the duck is burning but it is actually just "blackening".

Remove duck from skillet and cut into small strips, add a small amount of water to skillet and place duck back in on a low heat for 5 minutes.

Place tortilla into a medium heated skillet and add cheese to cover. Add some duck, onions, bell peppers, and tomato. Add more cheese and place another tortilla on top. Allow cheese to melt tortilla's together and flip.

Cook until tortilla's begin to brown and get crispy. Cut into 4 and serve with sour cream and/or guacamole

**Note: Cooking time depends on thickness of duck breast, use judgement when cooking.

Submitted By: Josh Falgoust, EMT-Paramedic

Louisiana, USA

Chicken Caesar Pasta Salad

Prep Time: 10 minutes

Cook Time: 8 hours (chilling overnight)

Serving Size: 4

1 package Baby Spinach leaves

1 package Bowtie Pasta

4 Chicken Breasts, broiled or grilled, and cut to bite sized pieces

2 Celery stalks, thinly sliced

4 Green Onions, thinly sliced

1 Carrot, shredded (optional)

1 bottle Girards Light Caesar Salad dressing

8 ounces shredded or shaved parmesan cheese

Wash spinach, pat or spin dry and put into a large mixing bowl. Cook pasta, drain and pour still-hot pasta over the spinach leaves, stir together and continue stirring until pasta is just warm to the touch. Add celery, onions, carrot (if desired), chicken and Caesar dressing, stir to completely coat all ingredients. Chill overnight. Stir in parmesan cheese just before serving. Serve chilled.

Submitted By: Wendy St. Pierre, EMT-P Intern

Massachusetts, USA

Slow Cooker Garlic Chicken and Potatoes

Prep Time: 10 minutes

Cook Time: 8 hours

Serving Size: 4

4 Potatoes, cut into thick slices

4 Chicken hind quarters

Salt 

Pepper

8 teaspoons Minced Garlic, or to taste

Layer the potatoes in the bottom of a crock pot, season with salt & pepper . Stack the chicken hind quarters on top of the potatoes, salt and pepper to taste, and minced garlic to taste (I use two teaspoons per chicken hind quarter). Turn crock pot to low and cook for 8 hours. 

Submitted By: Wendy St. Pierre, EMT-P Intern

Massachusetts, USA

Bob’s Clam Cakes

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 10-15 Clam Cakes

1 can minced Clams, drained and juice reserved

2/3 cup Clam Juice or Milk

1 1/2 cups Flour

2 Eggs

1 teaspoon Salt

1 1/2 teaspoon Baking Powder

Vegetable Oil, for frying

In a large mixing bowl, combine eggs and clam juice. Sift in dry ingredients and stir until mixed. Stir in drained clams. 

Using a teaspoon, drop dough into hot oil. Remove from oil when dough turns golden brown. Drain on paper towel and season with salt. 

Submitted By: Robert Quintin

Massachuetts, USA

Auntie Sharon’s Crab Rangoon

Baked, not fried!

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Serving Size: your preference

2 cans Crab meat (check for bones/shells and remove)

1 (8 ounce) package Cream Cheese

1 (8 ounce) package Neufchâtel Cheese

1 bunch Scallions, chopped into slices

1 package Wonton Wrappers

Preheat oven to 350 degrees Fahrenheit.

Spray a muffin tin with cooking spray, and place a wonton wrapper in each cup. 

In a large mixing bowl combine crab meat, cheeses, and scallions. Place a heaping tablespoon in each wonton wrapper. 

Moisten fingers with warm water, then pinch and twist ends of wrapper together. 

 Bake until light brown.

Submitted by: Sharon Perry

Massachusetts, USA

Xmas 2010

"It IS a Tuber!" Sweet Potato Casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 6-10

3 cups mashed sweet potatoes (boil, peel, mash)

8 tablespoons Butter

1 cup Brown Sugar

4 Eggs

1 cup Evaporated Milk

1 teaspoon Vanilla Extract

1/2 teaspoon All Spice 

1/2 teaspoon Cinnamon

2 teaspoons Orange Rind, grated

Topping:

1/2 cup Chopped Nuts

1/2 cup Coconut

1/4 cup Flour

1/2 cup Granulated Sugar

1/2 teaspoon Vanilla Extract

1 teaspoon Cinnamon

2 tablespoons Butter

Preheat oven to 350 degrees Fahrenheit.

Combine mashed sweet potaotes and butter, then add brown sugar, eggs, milk, vanilla, all spice, cinnamon, and orange rind and mix well. Place mixture into a 13”x9” dish and bake for 30 minutes.

Remove from oven and add topping. Return to oven and bake until brown and bubbly. Enjoy!

Submitted By: Jen Carrita, EMT-Paramedic

Massachusetts, USA

Bilateral Ham (it’s on both sides!)

Prep Time: 20 minutes

Cook Time: 2 hours

Serving Size: depends on size of ham

8-15 lb. Smoked, Spiral, or any ready to eat Ham (Your preference. I prefer a smoked spiral ham)

1 can Coca Cola, opened and left out to go flat

1 1/4 cup Brown Sugar

1 cup Honey

3 tablespoons of Apple Cider Vinegar

1 teaspoon Ginger

2 tablespoons Cinnamon

4 tablespoons Dijon Mustard

Oranges or Pineapple Rings, to taste

1/4 cup Whiskey or Bourbon**

Preheat oven to 300 degrees Fahrenheit. 

Bring ham to room temperature in sealed wrapper. In a deep baking pan, open and place the ham and the juices from the wrapper into the pan. Add 1/3 of the flat can of soda. Optional: Add some oranges cut into quarters, or some pineapple rings into the bottom of the pan if preferred. Cover with tin foil and place into oven for 1.5 hours at 300 degrees. 

Let the steam from the soda and the fruit juices seep into the ham. The ham is already dead, so please whatever you do, don't stab it or poke holes in it! This will only let the true flavor of the ham run out.  

Pour the rest of the soda into a sauce pan. Turn heat to medium.  Add brown sugar, honey, apple cider vinegar, ginger, cinnamon and dijon mustard. Stir or whisk until all ingredients are incorporated. You may have some lumps, but thats o.k. Bring the sauce to a boil, then lower flame and keep stirring until sauce reduces and becomes syrupy. If it starts to foam as its boiling, remove from the heat to another burner and stir quickly. The foam should subside. If you cannot tell if the sauce is the right consistency, use the back of a wooden spoon and place just the back of the spoon on top of the sauce. If the spoon has a nice coating of the sauce on it, then its ready. If you go too far beyond this point, you will scorch and burn the sauce. 

After 1.5 hours, remove the tin foil starting with the side farthest away from you so you won't get a face full of steam. Using a pastry brush, paint the sauce mixture onto the ham, a little on the heavy side, until the whole ham is covered. If the slices seem to flop over, (if you have a spiral ham that is pre-sliced), just use tooth picks to hold the ham slices in place. Put the ham back in the oven for 30 more minutes, brushing and bathing the ham with the sauce every ten minutes until all of the sauce is used. When the ham is golden brown and has the beginning of a caramelized crust on the outside, it is done. 

Serve it with your favorite vegetables and mashed potatoes with hot rolls or just eat it right out of the baking pan!

**The adult version of this recipe is the exact same way, except that you can add about a quarter cup of your favorite Whiskey or Bourbon into the sauce. Instead of using 2/3 cup of soda, cut it down to half of can and one shot of whiskey for the chef. Remember to remove the pan away from the flame when adding alcohol to your recipes or you won't have to worry about trimming your eyebrows.  Bon Apetit!

Submitted By: Wally Norcross, EMT/Police Officer

Massachusetts, USA

Oven BBQ Shrimp

Prep Time: 15 minutes

Cook Time: 2 hours

Serving Size: 8-10

2 lb. large Shrimp; Preferred: head and shell on with antenna trimmed*

1 stick Butter, melted

1 bottle Worcestershire

1 sm. bottle Italian Dressing

½ bottle Tiger Sauce

2 med. Onions, sliced

1 Bell Pepper, sliced

2 lemons, sliced and un-peeled

1 tbsp. Minced Garlic

1 tbsp. Louisiana Hot Sauce or Tabasco

Salt, Pepper and Creole Seasoning (Tony’s preferred)

Place shrimp in Pyrex Glass or Casserole pan, and season to preferred taste with salt, pepper and Tony’s (you can use Season-All and Cayenne Powder or any brand of Creole season). Top with onion, pepper and lemon slices then sprinkle with garlic. 

Combine butter, Italian dressing, Tiger, Worcestershire, and Hot Sauce then pour over shrimp. Cover with foil and place in oven (or closed pit) @ 325 deg. for 2 hrs. Stir approximately every 20-30 min.

Plate, serve and ENJOY!

Note: French Bread is GREAT dipped in sauce.

*You may use de-headed and peeled/de-veined shrimp, but it won’t be as flavorable.

Submitted By: Jai Bourg, EMT

Louisiana, USA

Jai’s Galliano Grillades

Prep Time: 10 minutes (not including butcher’s time to slice meat)

Cook Time: 8-10 minutes per batch (as many as you can fit on grill at one time)

Serving Size: 24-30 

2 Boston Butts (have butcher freeze and thin cut into 1/8 inch slices)

Tony’s or any other Creole seasoning;

Garlic Powder

Barbecue Sauce (Sweet Baby Ray’s if available)

Marinade: 1 lg. bottle Wishbone Italian Dressing 

                    1 bottle Lea&Perrins Worcestershire Sauce

                    1 cup of Honey

Pour Marinade (pre-combined) over thawed meat and lightly season both sides of slices with seasoning and garlic powder.

Place in Ziploc bag and refrigerate 12-24 hrs (best to do over night).

Pre-heat grill then turn down heat to low (Gas preferred over charcoal to aide in flame control needed due to flare ups from dripping grease).

Turn meat with tongs about every 30-60 seconds for 5 min.

Lightly baste with BBQ sauce on each side and continue on low heat only long enough to caramelize sauce.

Recommended: serve on French Bread.

Submitted By: Jai Bourg, EMT-Basic

Louisiana, USA