Daily News FDNY Five Alarm Cookoff Winning Recipes - Brooklyn and Staten Island

NY Daily News - October 06, 2009

WINNING STATEN ISLAND RECIPE: CHIPOTLE JAMBALAYA "I had relatives in New Orleans and used to visit them," says Sal DePaola. "Every time I went there, we had jambalaya, so I decided to combine ingredients from a few I tasted and make my own. The chipotle peppers were my idea after I once added chipotle hot sauce to it and loved the flavor."

Appliances: 1 pot for rice, 1 large saute pan or large iron skillet; large mixing spoon; knives.

Total prep time: 30 minutes Total cooking time: about 1 hour.

2 cans chicken broth
6 cloves garlic, minced
4 tablespoons olive oil
1 red bell pepper diced
1 green bell pepper diced
1 large sweet onion, diced
1 can chipotle peppers, diced, with sauce
4 skinless chicken thighs
2 chorizo sausages, diced
1 pound shrimp
1/2 pound manila clams
4 ounces serrano ham, diced
2 cups of long-grain white rice
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
1 teaspoon cumin
1 tablespoon paprika
Salt, pepper

To make the jambalaya: Start by cooking rice and use 2 cans of chicken broth in place of 2 cups water. In separate pot, saute garlic, peppers and onions in olive oil. Add chicken thighs, sausage and ham. Cook chicken halfway through, then take out. Let cool and shred from bones. Add chicken back to the pot. Add spices and chipotle peppers. By this time, rice should be almost ready. Add rice to pot. Mix together, then add shrimp and clams and let simmer for about 20 minutes. Remove cover, mix well and serve. Yields 4 servings.

WINNING BROOKLYN RECIPE: PORK MEATLOAF

"Since the guys at my firehouse have a second name for me, (Martha - as in Stewart)," says John Sierp, "it's no shock that one night I threw together a bunch of stuff we had in the fridge with the store-bought meat to come up with this ridiculously delicious meatloaf (a firehouse staple). I, of course, was once on the Martha Stewart show before, but not for this recipe. This is a guaranteed crowd-pleaser, even for those who hate regular meatloaf.

2 cans chicken broth
6 cloves garlic, minced
4 tablespoons olive oil
1 red bell pepper diced
1 green bell pepper diced
1 large sweet onion, diced
1 can chipotle peppers, diced, with sauce
4 skinless chicken thighs
2 chorizo sausages, diced
1 pound shrimp
1/4 pound manila clams
4 ounces serrano ham, diced
2 cups of long-grain white rice
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
1 teaspoon cumin
1 tablespoon paprika
Salt, pepper

To make the jambalaya: Start by cooking rice and use 2 cans of chicken broth in place of 2 cups water. In separate pot, saute garlic, peppers and onions in olive oil. Add chicken thighs, sausage and ham. Cook chicken halfway through, then take out. Let cool and shred from bones. Add chicken back to the pot. Add spices and chipotle peppers. By this time, rice should be almost ready. Add rice to pot. Mix together, then add shrimp and clams and let simmer for about 20 minutes. Remove cover, mix well and serve. Yields 4 servings.

WINNING BROOKLYN RECIPE: PORK MEATLOAF

Since the guys at my firehouse have a second name for me, (Martha - as in Stewart)," says John Sierp, "it's no shock that one night I threw together a bunch of stuff we had in the fridge with the store-bought meat to come up with this ridiculously delicious meatloaf (a firehouse staple). I, of course, was once on the Martha Stewart show before, but not for this recipe. This is a guaranteed crowd-pleaser, even for those who hate regular meatloaf.

For the meatloaf
2 1/4 pounds of fresh ground pork
3/4 pound of ground beef chuck
3 eggs, beaten
6 garlic cloves, minced
2 teaspoons freshly grated ginger (peeled first, of course)
1/4 cup of chopped pineapple with juice
1 teaspoon Sriracha hot sauce
3 teaspoons hoisin sauce
1 teaspoon honey
1/2 cup good soy sauce (Kikkoman or better)
1 1/2 cup panko bread crumbs (soaked in approximately ½ cup of milk)
Black pepper to taste

For the topping
4-5 pineapple rings
1 teaspoon honey
1 teaspoon hoisin sauce
2 teaspoons pineapple juice
Pinch of Sriracha hot sauce
Place pineapple rings on top of loaf. Combine last 4 ingredients in a small bowl, then drizzle with a spoon over meatloaf.

To make the meatloaf: Combine all ingredients into a bowl. Work with hands to incorporate. (Do not overwork the meat; this can cause it to become too tough - work it just enough to incorporate the ingredients.) Form into a loaf. (Approximately 4 inches in diameter.) Top with pineapple rings and drizzle of honey mixture. Bake in a preheated 365 degree oven for 45-50 minutes (35-40 minutes in convection oven) or until internal temperature reaches 160 degrees. Allow beautifully cooked, delicious meatloaf to rest approximately 10-15 minutes before slicing into delectable hunks of love. Serve with your favorite potato recipe and vegetable.