New Firefighter's Cookbook: Award Winning Recipes from a Firefighting Chef

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Overview

John Sineno, a twenty-eight-year veteran of the fire department and an award-winning cook, is known as "Mama Sineno" because he looks after his firefighting "family" as if he were their mom. Though his days of putting out fires are over, he hasn't hung up his apron and continues to satisfy the appetites of his hardworking colleagues. In this new edition of The Firefighter's Cookbook, John shares old and new favorite recipes from his own kitchen and the kitchens of other ...
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Overview

John Sineno, a twenty-eight-year veteran of the fire department and an award-winning cook, is known as "Mama Sineno" because he looks after his firefighting "family" as if he were their mom. Though his days of putting out fires are over, he hasn't hung up his apron and continues to satisfy the appetites of his hardworking colleagues. In this new edition of The Firefighter's Cookbook, John shares old and new favorite recipes from his own kitchen and the kitchens of other firefighting chefs.

This collection of 200 hearty recipes from the kitchens of New York's Fire Department--which sold more than 300,000 copies in previous editions--combines the practical demands of firehouse cooking (each meal must be made to order at a daily cost of no more than $5.00 per person) with great ideas reflecting the ethnic diversity of New York's firefighters. 38 line drawings.

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Editorial Reviews

Library Journal
Firehouse cookbooks seem to have some sort of enduring fascination, and the first edition of this one sold more than 300,000 copies. Now Sineno, a retired New York City firefighter, presents those recipes plus 50 new ones, both his own and those contributed from fire departments as far away as Italy (the recipes from Rome come complete with wine suggestions). Although the recipes vary quite a bit, most are both cheap and quick to prepare. The collection is like a community cookbook of sorts, with headnotes and instructions in the contributors' own voices; there are anecdotes from Sineno and other firefighters as well. For most collections.
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Product Details

  • ISBN-13: 9780684818597
  • Publisher: Touchstone
  • Publication date: 3/28/1996
  • Pages: 256
  • Product dimensions: 6.18 (w) x 9.18 (h) x 0.59 (d)

Table of Contents

Acknowledgments 8
Preface 9
A Special Association: The New York Firefighters' Burn Center Foundation 11
Appetizers and Soups 15
Pastas 45
Main Courses 75
Fish 75
Poultry 99
Meats 127
Vegetables, Salads, and Side Dishes 171
Breads and Baked Goods 205
Desserts 217
Recipe for a Firefighter: In Memory of Capt. James F. McDonnell 247
Index 249
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First Chapter

Appetizers and Soups

APPETIZERS

Taco Dip/Yokley
Vegetable Dip/Elliott
Baked Mussels/Sineno
Corton/Dionne
Baked Clams Bellissimo/Kent
Salmon Mousse/Ginley
Shrimp Mold/Rella
Crab Rollups/Prince
Crab-Stuffed Mushrooms/Ginley
Zucchini Appetizer/Reed
Scungilli (Conch) Salad/Sineno

SOUPS

Boro-Wide Chicken Soup/D'Attore
Chicken Rice Soup/Sineno
Chicken and Escarole Soup/Sineno
Low Tide Soup/Solimeno
Carmela's Special Bean Soup/Ciance
Firehouse Bean Soup/Smith
Arizona Mountain Soup/Schwerdt
Beef Barley Vegetable Soup/Kessler and Kessler
Goulash Soup/White
Tortellini Meatball Soup/Buttino
Turkey Albondigas Soup/Wood
Vegetable Soup Express/d'Emic
Potato Soup/Schwerdt
New York Clam Chowder/Stack
Maxie Pearl's Chowder/Kessler and Kessler
Manhattan Fish Chowder/Schwerdt

Taco Dip

Be careful -- guests will dive into this one and won't want much dinner! It's that good!

SERVINGS: PARTY SIZE

1 large can refried beans
1 jar salsa (medium hot)
1 can chopped olives, drained
1 can (4 ounces) diced peeled green chilies, drained
2 avocados, peeled, pitted, and mashed
1 container (16 ounces) sour cream
3 hot carrot slices
3 onion rings
1 jalapeño pepper Grated cheddar cheese
Tortilla chips

Mix the refried beans with 1/4 cup of the salsa. Spread the mixture over the bottom of a serving bowl. Layer with chopped olives, then diced green chilies, salsa,mashed avocados, and sour cream. Garnish the center of the dip with the hot carrots, each within an onion ring, and the jalapeno on top. Sprinkle grated cheddar cheese around the perimeter.

Serve with tortilla chips.

Capt. Richard Yokley
Engine 12, Bonita, California

Vegetable Dip

SERVINGS: 12-16

1/2 cup chili sauce
1/2 cup vegetable oil
1/3 cup vinegar
1 teaspoon Worcestershire sauce
1 medium onion, finely chopped
1 teaspoon salt
1/4 to 1/2 cup sugar

Mix all the ingredients in a blender until smooth. Chill. Serve with any vegetable or over a salad.

Sgt. Richard Elliott
Volunteer Fire Department, Clarksville, Virginia

Baked Mussels

SERVINGS: YOUR CHOICE

Fresh mussels, cleaned and debearded, in amount desired
1/4 to 1/2 cup water
Seasoned bread crumbs
Melted margarine
Marinara sauce

Preheat the oven to 375° F.

Put the mussels in a frying pan with the water and steam open, covered. Once the mussels are opened, drain off the liquid. Remove one part of the shell and discard. Place the mussels, in shells, in a baking pan and top with bread crumbs. Drizzle with margarine. Pour marinara sauce over the mussels and place in the oven for 10 to 15 minutes.

Serve immediately.

John Sineno, retired
Engine 58, F.D.N.Y

Corton

This spread is also spelled Gorton or Creton in Nova Scotia and is sometimes made there using ground beef. It's excellent on English muffins, fresh bread, or even crackers. A good in-between-runs, on a busy night, meal or snack!

SERVINGS: 16-20

1 fresh pork shoulder (about 5 pounds) or 4 pounds ground pork
4 cups water
1 large onion, chopped
Salt
1 level tablespoon allspice per cup of pork

If a pork shoulder is used, cook it overnight in a Crock-Pot and grind up, fat and all, in the A.M. This produces excellent flavor, as the bone-in cooking method is best. If using ground pork, put 1 cup of water for each cup of ground pork into an uncovered pot and slow-simmer until almost all the water is evaporated. (Do not try to do this in the Crock-Pot!) Add 1 teaspoon of salt at a time to the cooked pork until you get it to your taste. Then add 1 level tablespoon of allspice per cup of pork. Excess fat can be skimmed off, and the spread can be put into containers. Cool and refrigerate.

For a smoother spread, you can beat it with a hand mixer after it is all cooked and before it is put into containers.

Nelson Dionne
Car 21, Salem, Massachusetts

Baked Clams Bellissimo

SERVINGS: 12

3 tablespoons vegetable oil
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
1 pint shucked clams, minced, liquid reserved
1/2 cup dry white wine
2 tablespoons minced fresh parsley
1 tablespoon olive oil
3/4 teaspoon white pepper
12 cherrystone clam shells, scrubbed clean
1 cup seasoned bread crumbs

Preheat the oven to 375° F.

Heat the vegetable oil and butter in a skillet. Add the onion and garlic and sauté over medium heat until golden. Drain the clam liquid into the onion mixture, stir in the wine, and simmer for about 5 minutes.

Mix in the clams, parsley, olive oil, and pepper. Heat thoroughly. Spoon into the clam shells and top with the bread crumbs. Bake for about 15 minutes.

Cecil Kent
Ladder 156, F.D.N.Y.

Salmon Mousse

SERVINGS: 20

2 envelopes unflavored gelatin
1/2 cup cold water
2 cans (15 ounces each) pink salmon, drained and liquid reserved
1 cup sour cream
1 cup mayonnaise
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon hot pepper sauce
Lettuce and lemon wedges for garnish

Soften the gelatin in the water, with salmon liquid added to total 1 cup. Stir over medium heat until the gelatin dissolves. Cool. Place in a blender with the remaining ingredients (except the garnish) and blend till smooth. Pour into a lightly oiled 8-cup mold, cover, and chill until set. Turn the mold onto a lettuce-lined plate; top with lemon wedges.

Joe Ginley, retired
Engine 8, F.D.N.Y.

Shrimp Mold

Serve the mold with crackers, potato chips, or pretzels.

SERVINGS: 8-10

3 packages (3 ounces each) Philadelphia cream cheese
1 can tomato soup
1 1/2 packages unflavored gelatin
3 cans (4 1/2 ounces each) deveined shrimp, drained
1 cup mayonnaise
1 cup finely chopped celery
1 bunch green onions, stems only, chopped

Keep the cream cheese out to soften. Heat the soup over low heat and add the cream cheese. Simmer till the cheese is melted. Dissolve the gelatin in 1/4 cup cold water and add to the tomato soup along with the remaining ingredients. Stir. Pour into a lightly greased mold. Chill overnight.

Danny Rella
Engine 91, F.D.N.Y.

We were on the Phil Donahue Show for the second time and were asked to make something different from the last time. We were not sure if the entire show would be devoted to the cookbook like the first time, so I prepared two dishes -- homemade manicotti and crab rollups. The manicotti was in the book; the crab rollups, however, were not.

Prior to the end of the telecast, Donahue was plugging the book, and he mistakenly said that both recipes prepared on the show were in the cookbook.

A few days later at the firehouse, our regular mailman stopped in and said he had some mail for us, probably about the cookbook. Well, he proceeds to carry in two of those large gray sacks filled with over 2,000 letters from Donahue viewers who wanted the crab rollup recipe! Needless to say, we had inserts made up of this recipe to put into future printings of the cookbook.

Danny Prince

Crab Rollups

SERVINGS: 60

1 stick (1/2 cup) butter
8 ounces Velveeta cheese
1 small can crabmeat (drained and picked over for shells)
20 slices white bread (such as Wonder), crusts removed, flattened with a rolling pin
1/2 cup melted butter
1/2 cup sesame seeds, or as needed

Stirring, melt the butter and Velveeta cheese in th

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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted July 1, 2002

    Firehouse cooking the way it was meant to be

    Great book with lots of firehouse favorites. I use it often at work but even more so at home when the family is coming over.

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  • Anonymous

    Posted December 9, 2001

    Great book...buy it!

    John has done a wonderful job...it's that simple. O.K., so my dad is also a retired member of New York's Bravest and we have several recipes between the covers of this cookbook. My book is personally autographed by John.

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  • Anonymous

    Posted February 27, 2001

    A Great Addition to any Kitchen

    I have used the recipies in this book both at the fire station and at my own home. Both my families enjoy the great meals that I can prepare thanks to the work of one of the greatest chefs ever to wear a uniform!

    Was this review helpful? Yes  No   Report this review
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