Portuguese Codfish “Bacalhau”

Prep Time: 45 minutes (plus 2 days to soak fish)

Cook Time: 1 hour 

2 packages of boneless Salt Cod

1 Onion, minced

3-4 fresh Garlic Cloves, minced

2-4 tablespoons Red hot chopped Pepper (found in Ethnic food aisle)

2 cans Goya Tomato Sauce

2 packets of Goya Con Azafran

2 small cans Goya Chick Peas, drained

1 can of Black Olives, pitted and drained

1 can of green Olives, drained

Portuguese Olive Oil

2-3 Potatoes

Fresh Parsley, for sprinkling

Place cod fish in large bowl of water in refrigerator.  Change water twice a day for 2 days. 

On third day Preheat oven to 350 degrees,

Boil cod in pot of clean water until cooked.  Drain in colander, let cool.

Peel and slice thin enough potatoes to cover the bottom of a 9X12 baking dish and place in dish, drizzle with Portugese olive oil.

Break up fish into large bowl. Add 4 tbsp. fresh minced onion, 3-4 cloves fresh minced garlic, 2-4 tbsp. of crushed red pepper, tomato sauce, chick peas drained, and goya con azafran packets.  Add more of the oil and mix together until moist.  

Place in baking dish on top of potatoes. Sprinkle with fresh chopped parsley.  Cover with foil and bake for 1 hr. or until potatoes are cooked through.  

Remove from oven and top with the black and green olives.

Enjoy!!! 

Submitted By: Jenny Lawrence, SLH

Massachusetts, USA

Lonnie’s TwoDat Chili

Prep Time: 20 minutes

Cook Time: 6 to 8 hours in slow cooker

1 lb. very lean ground Meat

1 lb. Stew Meat

1 smal Onion, chopped 

4 oz. can diced Green Chiles

14.5 oz can Diced Tomatoes

14.5 oz can Red Beans (drained)

14.5 oz can Pinto Beans (drained)

8 oz can Tomato Sauce

1 stalk Celery, diced

2 tablespoons Chili Powder

1/2 tablespoon Cumin

1 teaspoon Salt

1 teaspoon Black Pepper

1/4 teaspoon Red Pepper 

1/4 teaspoon Garlic Powder

1 cup Water

*variations: substitute chicken for stew meat, or beer for water

It’s called TwoDat because you have to go back for seconds!

Brown the meat in a sauce pan then rinse under hot water in a spaghetti strainer to drain off the fat.  

Put all of the ingredients into a crockpot, set on low.  Go run a few calls for about 6 or 8 hours and come back to the station and enjoy over corn chips or a baked potato!

Submitted By: Lonnie Hotard, EMT-Paramedic

Louisiana, USA

Smothered Crawfish and Egg Jambalaya

Yummy!

Prep Time: 5 minutes

Cook Time: 1 hour

½ lb. pre-scalded, peeled Crawfish Tails

2 large Eggs

4 drops Louisiana Hot Sauce or Tabasco 

6 oz. Water

1 tablespoon Garlic Powder

1 tablespoon Tiger Sauce

1 tablespoon Cajun Power Garlic Sauce

1 tablespoon Pickapeppa Spicy Mango Sauce

1 tablespoon Better than Bouillon (beef) or 1 Bouillon cube 

1/2 cup Long Grain or Par-Boiled Rice 

PictSweet Seasoning Blend

Morton Season-All

In a 2 qt. black iron pot  add crawfish tails, season with Season-All and cook down in it’s own juice and 4 drops of Louisiana Hot sauce for 10 min.  Stir in 2 raw eggs in last 2 min. Remove tails/eggs and set aside. 

Brown 1 big handful of PictSweet Seasoning blend (onions and shallots, etc.) and sprinkle in 1 tbsp. garlic powder. Add 6 oz. water (¾ cup), then 1 tbsp. each of Tiger Sauce, Cajun Power Garlic Sauce, Pickapeppa Spicy Mango and Better than Bouillon (beef). Bring to soft boil.

Throw in ½ cup (4 oz.) long grain rice and reduce heat to med/low. Keeping scrapping side to bottom / center with roux spoon until rice is very visible then re-add tails and cover for 10 min.

Uncover, scrape bottom, cover and bring down to lowest fire you can for 5 minutes.

Turn off fire completely and let stand covered for 20-30 min.

Submitted By: Anthony Guidry, EMT-Paramedic

Louisiana, USA

Tony’s Jamba-Sketti Pastalaya

Prep Time: 15 minutes

Cook Time: 2 hours

2 lbs. Smoked Sausage, sliced

1¼ lbs. cubed Pork (marinated in Lea and Perrins Worcestershire and Tiger Sauce)

¾ lb. cubed boneless Chicken Thigh meat (marinated in 2 oz. Italian Dressing)

½ lb. PictSweet Seasoning Blend (or 2 lg. Onions and handful of Shallots)

1 Bell Pepper

1 teaspoon Minced Garlic

2 cans  (14 oz. ea.)  Chicken Broth

1 tablespoon Tabasco Sauce, or Cajun Chef Cayenne Pepper 

4 tablespoonsTiger Sauce

4 tablespoons Cajun Power Garlic Sauce

1 tablespoon Pickapeppa Sauce  

1 tablespoon Paprika

2 tablesppons Kitchen Bouquet

2 lb. #3 spaghetti or #2 vermicelli, 

14 oz. Water (use 1 empty broth can)

1 small can Cream of Mushroom

1 can sliced Mushrooms

1 can Rotel Chili Tomatoes Mild Diced 

Tony Chachere's Original Creole Seasoning, or Season-All

Coat black iron pot with a little cooking oil or PAM and preheat slightly.

Season each meat separately with Tony’s, and brown in skillet until very dark then set aside. Use broth as needed to avoid sticking. Cook in this order: pork, chicken, then sausage. Remove and set aside after each meat cooks through.

Brown the onions and pepper until they are dark, using broth to keep from scorching.  After 10 minutes add garlic. After 15 minutes add Rotels.

Add Cream of Mushroom soup, sliced mushrooms and any remaining broth.

Return all the meat back into the pot and mix thoroughly. Add water and bring to a low simmer. Add Cajun Power, Tiger, Pickapeppa, Paprika and Kitchen Bouquet. Add Tabasco or cayenne and more Tony’s or Season-All if needed. 

Add Pasta and continue cooking on a medium fire until things start to thicken up and pasta is very visible (5-8 min.) Continuously scrape bottom to prevent sticking, but don’t stir.

Lower your fire to its lowest point so your mixture settles and stops boiling. Place the lid on your pot. Initially let the cover stay on for 10 minutes, then open the pot and scrape the sides into the bottom all the way around the pot to prevent sticking. Cover, then turn off burner and let sit for 20-30 minutes. Check pasta and scrape sides into the bottom again. Should be done. If not then re-cover until it’s done. Enjoy!

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Kevin’s Traditional Baked Ham

Prep Time: 45 minutes

Cook Time: 16 min per lb. of meat**

1 10-12 lb. BONE-IN ham

Whole Cloves

1 (1 lb.) box Dark Brown Sugar

1 (12oz) can Coke

1 stick Butter 

1 (14oz) can pineapple rings, drained & juice reserved

5-10 maraschino cherries, optional

Preheat oven to 325 degrees Fahrenheit.

Using a sharp knife, remove rind from ham.  Score the ham in a criss cross pattern about 1/4" deep & 1" apart.  Place 1 clove in center of each square.  Place ham, fat side up, in a roasting pan.  Pour melted butter over ham.  Press brown sugar onto the side of the ham but expect some of the sugar to fall off of the ham into the bottom of the pan.  

Place pan in oven and bake until brown sugar begins to melt, or approximately 30 minutes.  Pour can of COKE over ham, mixing with the melted butter and brown sugar from the bottom of the roasting pan.  Baste with the COKE mixture & bake additional 30 minutes. Pour pineapple juice over top of ham.  Continue to baste ham with pineapple mixture from bottom of roasting pan every 20 minutes.  

**Bake ham total of 16 mins/lb of meat.  During last 20 minutes of baking time, remove ham from oven and decorate with pineapple rings and cherries holding them in place with 2-3 toothpicks.  Return to oven & continue to bake the final 20 minutes.  

Remove from oven and allow to stand 15 minutes.  Place on serving platter.  Serve juice from bottom of roasting pan over the top of the sliced ham.  ENJOY!!!

Submitted By: Kevin Coffell, EMT

Arkansas, USA

Mo-Mo’s Hush Puppies

Prep Time: 15 minutes

Cook Time: approx 20 minutes

2 cups self-rising Cornmeal

1/2 cup all-purpose Flour

1/3 cup Sugar*

1 Egg

1 medium Onion, chopped small

1/2 cup Buttermilk, whole milk will also work

Grease/Peanut Oil, for deep frying**

Mix cornmeal, flour, sugar, and onion together in a medium bowl.  Add egg and buttermilk to dry ingredients and mix well. Allow to set at room temp at least 30 min prior to cooking. Depending on the consistency of your mixture, you may have to add a FEW DROPS of water to have a nice texture.  Use a small scoop to dip some of the mixture out and drop into HOT grease.  Allow to cook but watch them after they are placed in the grease.  When the hush puppy gets done on the side that is submerged in the grease, it will float on top of the grease.  When they float, they will need to be "flipped" over with a spoon onto the other side to cook.

*make sure that your sugar amount is accurate because if it is off even just a little bit it will affect the flip of the hushpuppy.

**make sure grease is hot enough because if it is not, puppies will not be good.

Submitted By: Melissa Coffell, EMT

Arkansas, USA

Kristen's Krazy Easy Pepper Steak

Prep Time: 5 minutes

Cook Time: 15 minutes (excluding rice)

Green Pepper, cut into large pieces

Steak Tips

Crushed Red Pepper

Cayenne Pepper

Beef Bullion Powder (1 packet/1 teaspoon)

Canola Oil

Cooked White Rice

In a large skillet over medium heat, add canola oil and sauteé green pepper and steak tips. When steak is almost cooked add beef bullion powder, crushed red pepper, and cayenne pepper for spice. Serve over white rice.

Submitted By: Kristen Pavao


Massachusetts, USA