Firefighter/Chef Cruz Macias of Fire Station 87 is heating things up in the kitchen. From cooking a delicious omelet in the morning to smoking some three-alarm pork spare ribs for dinner, Cruz’s desire to cook the best meal he can never ceases. Even as a young boy, he enjoyed cooking. Cruz was constantly spending his spare time in the kitchen, attempting to make something new out of something left over from a previous meal. At the firehouse, Cruz continued his experimenting, cooking meals that he grew up eating and adapting them for present day station life. Always wanting to improve on his talents, he also watched what other members cooked, paying close attention to what the crews liked and didn’t. He learned portion sizes and how to make a good meal even when pressed for time while assigned to busier assignments.
The more he cooked, the better he became—and, boy, did he get practice! Cruz was frequently asked by his fellow firefighters to cook for them when it was their turn in the cooking rotation. If they couldn’t persuade Cruz to cook, they would instead ask him for his recipes. Tired of constantly having to repeat himself, Cruz began to write the recipes down for others. He soon realized he had a fairly large stack of all sorts of recipes. The idea of writing his own cookbook began to materialize. He also began entering cooking competitions, such as the LA Times Firehouse Cook-Off. He took a runner-up position one year, followed by first place the next. He also entered our own Firefighters First Credit Union Chile Cook off and took third. In 2016 he took Best in Ribs and was second overall at the 2016 Fire It Up BBQ Competition. Cruz was even on a TV show called On the Menu, where he was a runner-up.
Eventually Cruz gathered all those recipes he had written down and put them to print for all to enjoy. Cruz Macias, Jr. created Fireman Favorites, a cookbook for new and veteran firefighters, or for anyone who loves food and wants to cook like a real firefighter! His recipes take a busy firefighter’s schedule into account, but especially people’s passion for eating. So, get your apron on and get ready to start cooking like a REAL firefighter!
If you are interested in expanding your own cooking repertoire or just in need of a quick and easy meal to prepare at the station, you can pick up Cruz’s book on his website firemanfavorites.com. It is also available at Amazon.com or at Barnes and Noble.
By John Hicks
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Huevos Rancheros
Ingredients:
6 – 12 Eggs
6 corn tortillas
1/2 c. plus 2 tbsp. cooking oil
2 small brown onions peeled, quartered, and sliced
2 small green bell peppers quartered and sliced (no seeds or stem)
2 jalapenos deseeded and finely chopped
1 can 14 oz. red enchilada sauce
1 can 28 oz. petite diced tomatoes in juice
1 can 8 oz. tomato sauce
4 c. water
2 tsp. salt
1 tsp. black pepper
1 tsp granulated garlic
Pinch ground oregano
½ tsp. ground cumin
Directions:
Place 2 tbsp. oil in large pan on medium heat. Add bell peppers, cook for one minute. Add onions and jalapenos, cook until tender. Add spices, enchilada sauce, diced tomatoes, and tomato sauce, stir in water bring to a boil. Reduce to simmer cook for 10 minutes.
In a small frying pan, add ½ c. oil heat on high. Once warm, flash fry each tortilla for about 20-30 seconds per side until slightly crisp. Place on lined tray and set aside. Using remaining oil in the pan, cook one to two eggs per person, each cooked over easy. Place one tortilla on a plate, place eggs on top, cover with ranchero sauce. Optional items: sprinkle with cheese or top with sour cream. Serve with refried bean, hash browns, breakfast meat of choice, or tortillas.