On Sunday I attended the 3rd Annual Firehouse Chili Cook-Off at the Squantz Engine Company, the fire department in New Fairfield, CT. The proceeds from the event will contribute towards the company’s goal of purchasing a new engine to replace an engine they have now, but that’s not why I went specifically. My friend, Matt Lucero, A firefighter in Darien CT who is known all over Fairfield County for his cooking skills was a participant in the event. While it seems unfair to all the other firefighters that he be allowed to participate, he nevertheless agreed to attend as it is for a great cause. I’m thinking he allowed himself some sort of handicap to keep things fair.

If there is one thing that firefighters are known for (other than fighting fires and rescuing cats from trees) it is their cooking. In fact, they are a competitive lot, fiercely proud of their cooking (with good reason), and love to show off their culinary skills with events like this one. You could probably find a firefighter cook-off every weekend of the year near you if you wanted. And you should, the food is amazing. Am I biased because Matt is a friend of mine? Of course not. When the laws of the universe say that Matt’s chili is the best in the world, there is no bias, it is just a simple fact, and you can’t argue against universal laws.

There were a fair amount of entrants, and to be honest, all the chili was pretty good, with styles ranging from the smokey and savory, to the sweet and tangy. While my taste leans towards the savory, there wasn’t a chili there that I didn’t enjoy tasting. With meats ranging from venison to beef, tastes from barbecue sweet to robust and savory, even traditional and off the wall, the turn out was very good and the chili better. As much as I tried, I couldn’t pry Matt’s recipe from him, but I have to say that I was quite impressed with his as it had a nice meaty flavor, and, above all, the best texture I have found in a chili… It held together without being too watery, a fault I saw in every other entrant.

While Matt didn’t win, and I didn’t expect the non-local to win anyway, I felt that his chili was the best simply due to it’s meeting all the classic ‘chili’ standards while holding together in a great chili way. I may have to resort to darker measures to find his recipe. But whether I do or don’t, it was a fun day at the Squantz Engine Company, and we left there quite content. We’re on to find one more local now, hopefully one in our own backyard.

I found this on a forum in which I participate, and wanted to share it with my readers as not only is it brilliantly made, but it is an age old problem resolved in a great way. In order to help their young child eat their veggies, this person made the child actually *want* to eat them, as this presentation is so fun how could they not? I’ve seen a lot of creative ways to plate food, and for meal time with the kids, I think this is a great and creative display that can do wonders to avoid the veggie avoidance syndrome.

This was my dinner tonight. I’m cutting out carbs for a month, so this creation, I call the “keto burger” (I’m sure I didn’t come up with the term) was a nice option for those with limited options. Two hamburger patties acting as buns to a huge pile of blue cheese, topped with thinly sliced, perfectly ripened avocado. Friends…. I was very happy for this as, while I don’t miss the bread, I do like the complexity of mixed flavors. If you are on any low carb or keto oriented diet, I recommend giving this one a try.

Hard boiled eggs are arriving at the stores more fresh than ever before, and because of this, you may have noticed that when they are hard boiled (or hard cooked as some say) the membrane in the egg tends to stick to the egg white, making the eggs difficult to peel. While fresh eggs are great, this annoyance can make breakfast (or an egg salad lunch) a distressing event. I have been known to lose half an egg just trying to remove the shell. There are, however two simple techniques that will allow you to easily peel hard boiled eggs in a flash, leaving you with perfect looking eggs. The first method makes peeling hard boiled eggs so unbelievably easy that they have become my staple breakfast, and is an incredible time saver

Method 1:
Add a tablespoon or two of baking soda to the water when you boil the eggs. This will increase the pH of the water, making it more alkaline, which will allow the membrane to slip off the cooked albumen (egg white) easily. You can pull the shell right off, or, if you want to make it interesting, crush both ends of the egg, hold it in your hand and blow. The egg will shoot right out of the shell and across the room.

Method 2:
Hard boil the eggs, remove from the water when cooked, and wait until they are room temperature. Do not put them in the refrigerator, just leave them on the counter. Room temperature cooked eggs are much easier to peel than hot or cold ones.

Personally, I prefer the baking soda method because I can’t wait and I like showing people the magic trick of the egg shooting out of its shell, but how you do it is your choice. Now hard boiled eggs are an easy meal!

Spring is the season of garlic scapes. It is a short season, so take advantage of it while you can as these tender stalks of allium ether will be gone before you know it. Eating garlic scapes is like playing hide and seek with garlic, you know it’s there, but you are not sure exactly where.

This was the best meal I’ve had in a long time. And likely the simplest to make. You can really use any cut of meat, particularly if you are cutting it thinly. But the combined flavors of the three simple ingredients are enough to make me want to emulate a Roman feast, but those are details I won’t get into here. Garlic and beef go together exceptionally well. And the shoyu (Japanese soy sauce) adds that additional level of umami (the contentious sixth flavor, meatiness) to the dish. My dinner mates were blown away by this and we are actively seeking more garlic scapes tomorrow.

While some people like to cut the garlic scapes into small pieces, I prefer long ones, that look and feel like string beans, but unlike string beans they are not string beans, they are garlic scapes. Let’s move on. If cooked quickly at a high heat, they retain their moisture and flavor, and impart the perfect counter texture to the steak. During preparation, you should cut the tips off the garlic scapes as they are tough and don’t soften when they cook. The stem of the garlic scape is tender, juicy, and lightly redolent of garlic without that garlicky bite. They add a tremendous amount of flavor without a lot of punch, which is perfect for most people. As a side note, if you have a lot of garlic scapes, garlic scape pesto is a treat, and that will be a follow up post.

The steak is most easily cut when slightly frozen. I can cut perfect, almost comically rectangular slices of beef when I leave the steak in the freezer for about 30 – 45 minutes (depending on the size) and then start cutting while the steak is slightly frozen. Or mostly thawing a frozen steak. This is not necessary, of course, it’s just fun and makes slicing steak easier. This dish was honestly the best I have had in a long time, and if you have access to garlic scapes, I highly recommend trying this recipe. But you may have to share more than you would like. I often serve it with brown rice, by the way, as the sauce is too good not to be soaked up.