Báhn Mì - The traditional French-Vietnamese fusion street food is an affordable, yet tasty sandwich fit for the masses. Utilizing crunchy, yet a soft baguette filled with a fish aioli, spicy and caramelized pork, pickled carrots and radish, fresh cucumber, biting jalapeño and herbaceous cilantro then slightly toasted, it's a winner. In this episode, we discuss the power of salt, finding a local bakery has it's advantages, and that I use my hands, a lot. For more, including the recipe, please visit www.thefirehousechef.com.

Báhn Mì

Geared towards proving that "anyone can cook", the Fire House Chef (AKA - Ryan McKay) will break down the barriers and fears that surround cooking. I will stress the importance of family and food and that with one comes the other. Be it in the Fire House or at home, you will walk away from The Fire House Chef with the belief that cooking is for the many, not the few

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Stone Fruit Crisp with Brown Sugar Cream - With summer fading and fall seemingly upon us come Labor Day weekend, that means one thing, and one thing only, FOOTBALL! All that being said, I wanted to provide a firehouse recipe that only requires 15 minutes prep time and an hour in the oven, all the more time to watch your beloved team in action. Thank me later. In this episode we discuss browning butter, coarse sand, and the importance of being 10% smarter. For more, including the recipe, visit www.thefirehousechef.com.

Stone Fruit Crisp with Brown Sugar Cream

Key Lime Pie - With a holiday near and dear to my heart, I felt it prudent to slip out of semi-retirement to bring to y'all a perfectly suited dessert for the under-the-sun gatherings of this 4th of July weekend, KEY LIME PIE! This citrus classic is perfectly suited for transport to the next firehouse, deck party, pool side or cul-de-sac and thankfully, can be made a day ahead. In this episode, we discuss ziploc bags, pie shells, and making the world move. For more, including the recipe, please visit www.thefirehousechef.com

Key Lime Pie

Beef & Chorizo Empanadas - With Cinco de Mayo upon us, it is finally an occasion to express my love for the culture and cuisine of Mexico. I felt it prudent to bring a not so often consumed empanada its due time. It's the perfect pocket of well seasoned filling and I top it with an Ancho Cheese Bechamel. In this episode we discuss heat levels, chorizo innards and that perfectly pronounced Spanish is boring. For more, including the recipe, please visit www.thefirehousechef.com.

Beef & Chorizo Empanadas

Warm Mustard Potato Salad - With Spring officially here, it was high time I share a porch free recipe with y'all. One caveat, there's no mayo. But that's the good news, as EVOO, whole grain mustard and fresh greens doesn't allow you to miss it. In this episode we discuss steaming, green bean alternatives and audio is terrible in a sub. For more, including the recipe, please visit www.thefirehousechef.com.

Warm Mustard Potato Salad

Raspberry Mint Lava Cakes - What happens when I realize that I haven't had a recipe were chocolate is the featured star? I take the classic molten lava cake and stuff it with raspberries and mint and stack it next to some good old fashion vanilla ice cream like only a firefighter would. In this episode we discuss chocolate's dark side, chocolate's health benefits and certain facial expressions cause pain. For more, including the recipe, please visit www.thefirehousechef.com.

Báhn Mì

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