Fist Shift Back

Well the past two days were my first shift back in the field. I thought I would be able to blog, but we were super busy. Had to respond to the Apartment fire two days in a row. We extinguished it the first day. It flared up over night during fire watch. We responded the next morning and we knocked it out for good. Stubborn fire, small voids trapped hot spots and the layers of tar from many years of construction does not help at all.

We ran 15 medical calls also. Not one of which were legitimate emergencies. Hey!! Job security I call it. Easy reports on those ones.

I cooked the second day. It was getting expensive eating out for breakfast, lunch, and dinner. One of the other firefighters brought in an oryx roast. I followed a Food Network recipe for a baseline and then spruced it up a bit. Here is the recipe with a few incoperations of my own. It had no name so since I changed it a bit I named it Below. The original recipes was taken from Alton Brown of the Food Network Show "Good Eats"

Cumin rubbed Pot Roast with Raisin Tomatoe habanero Sauce

Ingredients:

1 2-3 lb blade cut chuck roast
2 tsp kosher salt
2 tsp ground cumin
2 tsp fresh ground pepper
1 medium onion chopped
5 to 6 garlic cloves smashed
1 8 to 12 oz can of chopped tomatoes with habanero
1/3 cup balsamic vinegar
1 cup cocktail olives drained and broken up
2/3 cup dark raisins

Directions:

If you do not have a dutch oven use a skillet to brown meat and bake in a pan covered with thick tin foil.

Preheat oven to 325 degrees. Heat a dutch oven on high heat for 2 mins. place a small amount of vegetable oil on bottom. Mean while rub the roast with cumin, salt, and pepper. When the pan is really hot brown the meat on both sides. Remove roast. Place vegetable oil in dutch oven enough to cover the bottom. Lower to medium high heat and add smashed garlic and onions. Mix until onions are soft. Add tomatoe habanero sauce, balsamic vinegar, olives and raisins. Bring mixture to a boil and reduce liquid down to half. Place roast back into dutch oven on top of mixture and spoon remainder of mixture over the top of roast. Place lid on dutch oven and place into preheated oven for 3 1/2 hours. Remove from oven and let sit for 15 mins. You may use sauce chunk or puree it and pour over sliced roast.

I baked red patatoes quartered and dredged in butter, garlic powder, and sprinkled with rosemary with a side of french garlic toast. Mmmmmm Delicious!!!! My crew loved it. They said it was a lot different than the regular old pot roast.