Firemens Punch Recipes

FIREMAN BOB'S ULTIMATE SEAFOOD CHOWDER MY WAY...

Steps:

• In a large Stock Pot, heat the oil, add the bacon and cook over low heat for 5 minutes. Add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often. Add the butter to the pan, and when melted, add the flour, stirring continually till " cooked ". Add the fish stock and, bring it to the boil, lower the heat and simmer uncovered for 10 minutes until carrots and potato are just tender.
• Add the remaining spices to the Stock Pot.... Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently. Lastly, add the scallops, shrimps, crab, cream, milk, and parsley. Mix well, and heat for 5 minutes, or until scallops and shrimps are cooked and tender. DO NOT allow to boil
• Season to taste with salt and pepper, and garnished with dill and serve with a great Crusty Bread. ENJOY !!!!
• From Wikipedia..... Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
• The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.)[1] Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelt chauderée) which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée. The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.[1] Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.
• NOTE !!!! 12-15 minutes Cover the pot. Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.

FIREMAN'S COOKIES

Steps:

• 1. Cream eggs, sugar, butter and vanilla. Add dry ingredients, except oats, to creamed mixture. Mix well, stir in oats, chocolate chips and nuts. Use an ice cream scoop to place on greased cookie sheet. Bake in preheated 375F degrees for 15 minutes or until brown. Check cookies at 12 minutes.

FIREMAN'S RIBS

Steps:

• 1. Drop ribs in boiling water and cook 15 minutes. Drain well by patting with paper towel. Place ribs in large bowl. In another bowl, whisk all seasonings sugars and orange juice together. Pour mixture over ribs and coat well. I use my hands to do this. Pour everything into a roasting pan. Bake 350 degrees for 1 hour. 30 minutes into baking,baste the ribs and bake the additional 30 minutes. Take out of oven and let set for a moment. Sauce will candy as it cools.
• 2. NOTE: Baking time can vary depending on the different ovens.

FIREMAN BOB'S "RIB RUB" FOR PORK

Steps:

• The " Rub Mixture " will store in sealed container up to 6 months in COOL DRY location. Use as dry rub on pork ribs coating both sides. Wrap tightly in foil and place in fridge for 24 hours. Place entire foil wrapped ribs in oven roaster and cook at 195* for 14 hours.
• Open foil and pour "Brown Sugar Mixture" (recipe to follow) over ribs. "Brown Sugar Mixture" 2 cups..............................Brown Sugar 1/4 cup (1 stick).................Butter Enough Juices from pan to liquefy mixture. Bring to boil for one (1) minute.
• Pour over ribs. Cook ribs uncovered for 10 minutes at 350*, then lower temperature to 250* with ribs covered back up for 3 more hours. Serve with plenty of paper towels! Enjoy the Experience!!!

FIREMAN'S CHICKEN

Steps:

• Combine first 4 ingredients then add vinegar to mix.
• Use to baste chicken while you are grilling. or baking. It's delicious either way.