Carmel Farmers Market

Carmel Farmers Market Special Events

Carmel City Firehouse Cook-off

Carmel firefighters will participate in the Firehouse Cook-off . Each firehouse in Carmel will prepare a favorite “firehouse” recipe with samples provided to Market guests.

The guests will then vote on their favorite dish with the winning fire station receiving the “Gold Skillet Award” for having the “best” firehouse food.

Guests who vote will also be entered into a drawing with the winner receiving an opportunity to have a family dinner at the winning station.

Photo: Doug Dolen presents Troy Kelsheimer, Jason Reecer and from Carmel Fire station 45 receive the Annual Firehouse Cook-off trophy for their Pineapple Chipotle recipe.

Photo: People line up to try each of the fire station’s salsa recipes so they can vote for their favorite to win.

2009 Winner

Fire Station 45 wins 10^th Annual Firehouse Cook-off

Carmel Fire Station 45 won the 10^th Annual Firehouse Cook-off at Carmel’s Farmers Market in August. This year the competition selection was salsa and Station 45 secured the most votes for its Pineapple Chipotle salsa recipe that is below:

PINEAPPLE CHIPOTLE

Ingredients

2 teaspoons vegetable oil

3 cups diced fresh or canned pineapple tidbits

1 ½ cups diced onion

1 cup diced seeded tomato

2 garlic cloves, minced

½ cup pineapple juice

2 tablespoons brown sugar

2 tablespoons cider vinegar

2 drained canned chipotle chiles in adobo sauce, minced

1 tablespoon adobo sauce (from drained chipotle chiles)

½ cup chopped fresh cilantro

2 tablespoons fresh lime juice

½ teaspoon salt

Preparation

Heat oil in a large skillet over medium-high heat. Add pineapple and onion; sauté 10 minutes or until lightly browned. Add tomato and garlic; sauté 1 minute. Stir in pineapple juice, brown sugar, vinegar, chiles, and adobo sauce. Cook 6 minutes, stirring occasionally. Stir in cilantro, fresh lime juice, and salt. Serve chilled.

Questions:

Contact Carmel Fire Station #45

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2007 Winner

Carmel Fire Station 46 -
Springer's Four Cheese Mexican Breakfast Casserole

Ingredients:

1 lb. Regular Sausage

1/2 lb. Hot Sausage

5 1/2 oz. Seasoned Croutons

4 Cups Shredded Cheeses (Sharp, Pepper Jack, Monterey Jack and Asadero

1- 10 oz. can of Petite Diced Tomatoes and Green Chilies - Drained

1/4 Cup Chopped Onion

8 Eggs- beaten

2 Cups Half and Half

1 1/2 Cups of Milk

1 !/2 T. Dry Hot Mustard

1/4 t. Salt

1/4 t. Pepper

Salsa

Cook sausage completely, drain and set aside. spread croutons in lightly greased 9x13 pan. cover croutons with cheese, and sprinkle onions, tomatoes, and green chilies and cooked sausage over cheese. Combine with a whisk in medium mixing bowl eggs, half and half, milk, dry hot mustard, slat and pepper and pour over sausage. Cover and refrigerate for 8 hours or overnight.

Bake uncovered at 350 degrees for 45 minutes to 1 hour. After removing from oven let it sit fro 20 minutes. Add a tablespoon of salsa on top of each serving and enjoy!

Questions:

Contact Carmel Fire Station #46

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2006 Winner

WHITE CHILI

Ingredients:

1 tbsp oil
1lb Chicken breast - cut into cubes
¼ cup chopped onion
1 cup Chicken broth
1 can 4oz chopped green chilies
1 can 20oz white kidney beans

*spice blend*
1tsp garlic powder
1tsp ground cumin
½ tsp oregano leaves
1cup fresh cilantro leaves
¼ ground red pepper

Heat oil-add Chicken, cook till done, remove , keep warm.
Add onion to pan and cook 2 minutes
Stir in broth, green chilies, spice blend, simmer 30 min.
Stir in cooked Chicken and beans. Simmer 10 min.
Garnish with Monterey jack cheese and onion.
Makes 4 servings

Questions:
Contact:
Carmel City Fire Fighter
Brad Sombke
BSombke@carmel.in.gov