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Flambé
At The Firehouse
easy to moderate
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Bob's award winning 3rd book will
help you transform everyday ingredients into a dining
adventure, and turn you into a culinary hero amongst
your friends and family.
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Part of the fun of taping this episode was
getting a glimpse into the life and camaraderie of a fire-fighting
squad. When these guys are working they are as serious as
can be, but when they are playing, no prank is too childish.
Charles, my host and sous-chef was definitely the class clown.
Only through the marvel of modern editing did this episode
keep it’s PG rating.
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ripe
Haas avocados (ripe = indents easily with the firm press
of a finger) |
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cup lightly
packed cilantro leaves, finely diced, stems discarded
before measuring |
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tablespoons
freshly squeezed lemon juice |
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scallions
(green onions), finely chopped |
| 1/2 |
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teaspoon
freshly ground black pepper |
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teaspoon
salt |
| 1/4 |
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teaspoon
ground chipotle pepper (may be replaced with cayenne pepper) |
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| 1 |
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Cut the
avocados in half lengthwise, remove the pits, and scoop
the flesh out of the skin.
Add all the ingredients to a bowl. Blend with a fork until
the mixture is just slightly lumpy. |
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To make
flame-like tortilla chips for garnish, cut flour tortillas
into flame shapes, then bake on a cookie sheet in a 350°F
oven for 5 minutes, or until crisp. |
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teaspoon
salt |
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teaspoons
fresh ground black pepper, ground coarsely |
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tablespoon
butter |
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6-ounce
tenderloin steaks, 3/4 inch thick |
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tablespoons
Cognac |
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teaspoons
Dijon mustard |
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cup half
& half cream |
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tablespoons
brined green peppercorns (drained) |
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Rub salt
and ground black pepper over both sides of the steak. |
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Heat a
dry sauté pan over high heat. When pan becomes
very hot add butter, let melt, then add steaks. Turn steaks
only once and cook to desired degree of wellness (approximately
3 minutes per side for medium-rare, depending on exact
thickness.) |
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Add Cognac
to pan, let sit for five seconds and then light a match
to it. Flame should burn out after approximately 10 seconds.
(If flame continues to burn, put it out by placing a lid
on the pan). |
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Remove steak
from pan (leaving drippings in the pan), reserve on a
warm plate and cover with aluminum foil. |
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Place steaks
on warmed serving plates. |
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Pour sauce
over steak. |
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medium-size
potatoes |
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tablespoon
best-available olive oil |
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teaspoon
sea salt (or any other salt) |
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Bake potatoes
for 1 hour at 400°F.
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Remove potatoes
from oven, split open, drizzle with olive oil and sprinkle
with salt. |
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pounds
string beans, stems trimmed
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tablespoons
butter, at room temperature |
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tablespoons
freshly squeezed lemon juice |
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Salt and
freshly ground pepper to taste |
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Fill a large
pot with two inches of water and place a steamer inside.
Bring water to a boil. Add string beans and cover for
5 minutes, or until beans are cooked throughout but still
crisp to the bite. If you don’t have a steamer, toss
beans in a large pot of boiling water for 4 minutes.
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Thoroughly
drain water then return beans to the emptied pot. Let
beans sit, uncovered, for 2 minutes so that any water
coating them has evaporated. Pour out any accumulated
water. |
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Melt butter
in a saucepan over medium heat. Cook for 3 minutes, or
until melted butter has turned golden brown (this adds
a slightly nutty flavor). Remove from heat; add lemon
juice, then add beans and toss thoroughly. Sprinkle with
salt and pepper and toss again. |
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ripe pineapple |
| 3 |
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tablespoons
butter |
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tablespoons
granulated sugar |
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ounces Grand
Marnier, Cointreau, or dark rum |
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pint vanilla
ice cream or frozen yogurt |
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Sit the
pineapple on its side and slice it in half, starting at
the bottom and slicing all the way up through the leafy
section. Chisel out the core of each half. Discard. Then
cut around the fleshy sections with a knife (as you would
a grapefruit). Remove flesh with a spoon and cut into
small chunks. Reserve both the flesh and the rinds.
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Melt butter
in a sauté pan over medium-high heat. Add pineapple
chunks, but none of the juice, and stir occasionally for
5 minutes. |
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Sprinkle
1 tablespoon of sugar and stir occasionally for 30 seconds,
or until it has dissolved. Repeat the same process, a
tablespoon at a time, with the remaining sugar. |
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Pour in
Grand Marnier, let it heat up for 10 seconds, then ignite.
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Place a
single scoop of ice cream in each of the hollowed-out
pineapple shells and pour half the contents of pan overtop
each. Serve immediately with two spoons per couple. |
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