Get Cooking with Firehouse Chef José Fuste (continued)
|
Fuste cooks chicken for dinner at least half the time. One of his signature dishes is grilled chicken Caesar salad. Often, his lieutenant, Andy Keller, 43, goes with him to the market to help him pick out in-season produce for the meal. "We try to eat fresh," says Keller, who has had a 17-year career as a fire fighter and owns a farm outside of Gettysburg, Pennsylvania. Sometimes Keller brings in fresh eggs and meat from his farm.
|
Another favorite at Fire Station 19 is Fuste's green beans sautéed in olive oil with garlic and crushed red pepper. "I hate boiling vegetables because you lose so much flavor. And I like the crunchy texture that comes with sautéing," he explains.
Fuste may be the top chef on the job, but at home his wife does most of the cooking. The couple lives in Poolesville, Maryland, with a black Labrador retriever and a Jack Russell terrier. On his "48," he likes to do carpentry, hunt and golf. Fuste was born in Puerto Rico and moved to Maryland when he was eight years old. |
Washing a red pepper
for the grill |
|
|
Another delicious meal |
On a recent Friday, the guys on the shift sat down to enjoy a tasty meal of grilled chicken, rice pilaf, sautéed green beans and multi-grain bread along with some good-natured kidding around. Fuste bore the brunt of the teasing, with a big smile on his face. He was enjoying his buddies and his own cooking.
|
|
Make your firehouse chef a star. Simply email your recipe(s) and contact information to firehouserecipes@iaff.org. Every three months, we will feature a new fire fighter and make over a favorite firehouse recipe so that it's healthier but just as delicious as the original. Coming soon: Fire fighter/chef José Fuste's recipes for chicken Caesar salad and sautéed green beans.
|
[back to main] | [to page 1] |
|
