Firehouse Flavors: Monterey County Firefighters Show Us Their Recipes

1. Linguine and Clam Sauce

Courtesy of John Caniglia of the Monterey Fire Department, Station #2

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Ingredients:

1. 3 tbsp. Butter

2. ¼ cup Extra virgin olive oil

3. 1 Whole onion, chopped

4. 4-6 Cloves garlic, minced

5. 2 Roma tomatoes, diced

6. ¼-½ tsp. Crushed red pepper

7. 3- 6.5 oz. Cans of chopped clams

8. ½ cup Italian parsley, finely chopped

9. Sea Salt, to taste

Directions:

To Make Sauce:

1. Place large saucepan on the stove at medium-high heat.

2. Mix all ingredients in saucepan, excluding linguine. Stir well.

3. When mixture begins to bubble, lower heat to a simmer.

To Make Linguine:

1. Prepare one pound of linguine according to box instructions..

2. Drain water and add sauce to pot, mix well.

3. Cover and let sit for 5-10 minutes to allow flavors to marry.

2. Couves Soup

Courtesy of Scott Babione of Monterey County Regional Fire

Ingredients:

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1. 2 Cloves garlic, pressed

2. 2 Onions, diced

3. 1 tsp. High heat oil, ie. coconut

4. 10-20 oz. Kale, chopped

5. 1 Linguine sausage

6. 2 Potatoes, diced (Optional)

7. 3 quarts Water

8. Salt, to taste

9. Pepper, to taste

Directions:

1. Use small amount of oil in a 8-10 quart pot to brown linguine.

2. Add onion and garlic to browning meat on medium-high heat.

3. Dice onions and lightly brown.

4. Stir in kale slowly, then continue to stir as it browns.

5. Add 3 quarts of water, then simmer for 20 minutes.

6. Season with salt and pepper to taste.

7. Serve either hot or cold.

3. Swiss Sausage and Potatoes

Courtesy of Jeff May of the Chualar Fire Station

Ingredients:

1. 2 lbs. Fresh swiss sausage links, or favorite fresh sausage

2. 4 medium Potatoes, cut in half

3. 1/2 Onion, sliced

4. 1 can Chicken broth

5. 1 tbsp. Olive oil

6. Salt, to taste

7. Pepper, to taste

8. Corn starch

Directions:

1. Boil potatoes until 1/2 way done, then set aside and reserve water.

2. Add onion to oil in large pan or pot, cook until softened.

3. Add sausage and raise heat.

4. When sausage is well-browned, deglaze pan with chicken broth, then add potatoes and potato water until almost covered.

5. Cover and simmer about 20 minutes or until sausage is done.

6. Mix 1 tablespoon of corn starch with 1/4 cup of chicken broth and add to thicken.

7. Serve.

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